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
Why Lake Merritt’s Street Food Scene Is Worth Saving
The Fanciest Japanese Pop-Up in Oakland You Haven’t Heard Of
On CalFresh? You Can Once Again Get $60 of Free Fruits and Vegetables Monthly — for a Limited Time
After a Devastating Fire, Oakland’s Only Puerto Rican Restaurant Returns to Its Roots
San Francisco Supervisors Push to Legalize Home Kitchens
This Year’s African Restaurant Week Shines a Spotlight On Lesser-Known Dishes
Nobuya Brings Elegant Late-Night Sushi Boxes to the East Bay Suburbs
A New Pop-Up Is the Bay Area’s Tastiest Panamanian Secret
T-Pain’s Coming to Golden Gate Park Thanks to This BBQ-Filled Party
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: La Cheve Bakery and Brews, Copper Mug, Bacogai
Check, Please! Bay Area reviews: Afghan Awasana Kabob House, Hakashi Japanese Sushi Bar & Grill, Va de Vi
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
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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>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.\u003c/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\u003cp>\u003c/p>\u003c/div>",
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"slug": "lake-merritt-food-vendors-oakland-police-crackdown-jerkn-it-oxtails",
"title": "Why Lake Merritt’s Street Food Scene Is Worth Saving",
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"content": "\n\u003cp>\u003cspan style=\"font-size: 4.6875em;float: left;line-height: 0.733em;padding: 0.05em 0.1em 0 0;font-family: times, serif, georgia\">F\u003c/span>or more than a decade, I’ve had the same Sunday morning routine: wake up, slap on some sunscreen, and head down to \u003ca href=\"https://www.kqed.org/arts/tag/lake-merritt\">Lake Merritt\u003c/a> to do my 5K. The vibe is more laid-back than it is on Saturdays — dads pushing strollers, moms enjoying their lattes, the scent of meat grilling over open coals. \u003c/p>\n\n\n\n\u003cp>When I get to the eastern stretch of the lake, I see dozens of vendors. One sets up a stand for barbecued oysters. Another has brought a special machine for Korean-style shaved ice. Dozens of others sell jewelry, clothing and visual art. One artist paints neighborhoods of corrugated tin roofs on actual corrugated tin — miniature landscapes familiar to the many immigrants who now call Oakland home.\u003c/p>\n\n\n\n\u003cp>This informal gathering is one of Oakland’s largest regular street vendor markets. None of the tables are manned by fancy chefs or trendy boutiques. Most of the vendors are Black or brown — just regular working-class folks hustling to make a living. \u003c/p>\n\n\n\n\u003cp>But lately, the city has cracked down on these vendors, snuffing out some of Lake Merritt’s family barbecue feeling. After a 2024 Juneteenth shooting in which 15 people were wounded, officials moved to limit large gatherings. This past 4th of July, the city fenced off the main arteries around the lake to deter crowds. Then, later in July, a vendor was arrested for selling alcohol to minors during an undercover sting. The arrest caused the vendor to \u003ca href=\"https://oaklandside.org/2026/07/17/oakland-vendor-raid-lawsuit-2026/\">lose her vehicle\u003c/a> and rendered her homeless. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1334\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-05-MC-KQED.jpg\" alt=\"Customers and passersby stand in front of a lakeside food tent.\" class=\"wp-image-13994232\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-05-MC-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-05-MC-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-05-MC-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-05-MC-KQED-1536x1025.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">On weekends, vendors selling food, jewelry and art set up all along the eastern shore of Lake Merritt. (Miles Cull/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>The crackdown has gone beyond the street vendors by the lake. This past May, Oakland police officers were filmed destroying food vendors’ storage coolers in Fruitvale and downtown. One vendor, who asked not to be identified, told me she believed she was singled out because, in a separate incident, she’d testified against the city.\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>Vendors push back\u003c/strong>\u003c/h2>\n\n\n\n\u003cp>For its part, the City of Oakland maintains it’s simply making sure everyone follows the rules. In a July press release, the Oakland Police Department stated that “OPD will continue to partner with EWD [Economic and Workforce Development] and other agencies to address unpermitted and unlawful activities, to ensure Oakland remains safe for residents and visitors.” \u003c/p>\n\n\n\n\u003cp>Nearly every vendor I spoke to agreed that selling alcohol to minors is wrong. They also say they’ve felt disproportionately targeted all summer long, and that police \u003ca href=\"https://www.instagram.com/p/DdFvsebG0OR/?img_index=1\">shouldn’t have the right to destroy vendor property\u003c/a>. Especially in light of 2018’s \u003ca href=\"https://alcl.assembly.ca.gov/sites/alcl.assembly.ca.gov/files/SB%20946%20analysis.pdf\">Safe Sidewalk Vending Act\u003c/a>, which is supposed to decriminalize street vending in the state of California.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1334\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-23-MC-KQED.jpg\" alt=\"A woman seated inside her food tent. The sign behind her reads, "Lumpia Ladies."\" class=\"wp-image-13994236\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-23-MC-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-23-MC-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-23-MC-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-23-MC-KQED-1536x1025.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Lumpia Ladies owner Anita Miralles, aka Needa Bee, watches people walk by her food stall at Lake Merritt. (Miles Cull/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>Now, the vendors are \u003ca href=\"https://oaklandside.org/2026/07/17/oakland-vendor-raid-lawsuit-2026/\">suing the city of Oakland\u003c/a>. Led by Anita Miralles (aka Needa Bee) of the Lumpia Ladies pop-up, nearly 90 vendors have come together to form what they’re calling the \u003ca href=\"https://510day.org/vendors-collective\">Oakland Street Vendor Collective\u003c/a>. During an August rally Miralles organized, the vendors protested police harassment and, as they argue in their \u003ca href=\"https://drive.google.com/file/d/1TutOFE7JllzFsPsACkapA7NoA-JWYPTF/view?usp=sharing\">lawsuit\u003c/a>, the “summary destruction of property of street vendors in Oakland.”\u003c/p>\n\n\n\n\u003cp>For regulars like me, Sundays at Lake Merritt don’t feel dangerous. They’re for friends around a fire pit and lazy stretches on strewn picnic blankets. At busy times, you’ll walk away with more samples than at your local Costco: a bit of banana pudding here, a little shaved ice there.\u003c/p>\n\n\n\n\u003cp>And if you’re lucky, you’ll snag a “likkle” plastic sampler cup overflowing with jerk oxtail and corn on the cob — all on the house thanks to Brent Hunte, the Guyanese chef-owner of \u003ca href=\"https://www.instagram.com/jerknit2019/\">Jerk’n It\u003c/a>. \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/2/2026/10/080926-FriscoFoodies.LakeMerittFoodVendors-28-MC_qed.jpg\" alt=\"Plastic takeout carton piled high with oxtails, corn on the cob, and mac and cheese.\" class=\"wp-image-13994522\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/080926-FriscoFoodies.LakeMerittFoodVendors-28-MC_qed.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/080926-FriscoFoodies.LakeMerittFoodVendors-28-MC_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/080926-FriscoFoodies.LakeMerittFoodVendors-28-MC_qed-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/080926-FriscoFoodies.LakeMerittFoodVendors-28-MC_qed-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">A plate of oxtails, corn and macaroni and cheese from the Jerk’n It food stand. (Miles Cull/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>Lake Merritt’s oxtail king\u003c/strong> \u003c/h2>\n\n\n\n\u003cp>Seven years ago, Hunte quit his job as a manager at Walmart. He started his own business the old-fashioned way: walking the entire lake and handing out free samples, driven by the love for his culture and passion for its cuisine.\u003c/p>\n\n\n\n\u003cp>“I couldn’t find no Caribbean food,” he recalls of the years after he immigrated here from Guyana as a child. “If you go to New York, the culture there is big, but not in California.” \u003c/p>\n\n\n\n\u003cp>Hunte is especially passionate about jerk. The Guyanese style has its own unique spices, Hunte explains. Unlike Jamaican jerk, it’s cooked over an open flame instead of inside a drum.\u003c/p>\n\n\n\n\u003cp>Ultimately, Hunte’s desire to share his culture carried him through the lengthy process of trying to obtain a legal permit to sell food in Oakland. The first time he applied for a permit for his food trailer, he says, no one from the city notified him to let him know he’d been approved. He’d paid $1,000 to apply. By the time he found out, the permit had already expired. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1334\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-08-MC-KQED-1.jpg\" alt=\"A chef in an outdoor food tent plates up a dish of food.\" class=\"wp-image-13994239\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-08-MC-KQED-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-08-MC-KQED-1-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-08-MC-KQED-1-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-08-MC-KQED-1-1536x1025.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Hunte serving customers on a sunny late-summer afternoon. His business, Jerk’n It, is one of Lake Merritt’s most popular food stands. (Miles Cull/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>“Some people got approved in a month, and others are still waiting,” he says of the bureaucratic process. “Can you quit on yourself just because of the runaround they’re giving you?”\u003c/p>\n\n\n\n\u003cp>Vending at Lake Merritt saved him. In 2020, at the peak of COVID shutdowns, the Lake was one of the only places where people could gather in large numbers. Those weekend markets allowed Hunte to thrive.\u003c/p>\n\n\n\n\n\n\u003cp>These days, whenever Hunte has a large event, he wakes up at 4 a.m. and heads to his commissary kitchen in San Leandro to prep 100 pounds of oxtails, along with his other signature favorites: jerk chicken, jerk salmon, rice and peas, plantains, stewed cabbage, and mac and cheese. The most important thing, Hunte says, is the energy he pours into his food. \u003c/p>\n\n\n\n\u003cp>“”Be in a kitchen, music playing, good vibe, good energy, and then going to the food, going to the people,” he says. “So people feel it, I’ll feel it, and the customers see it.” \u003c/p>\n\n\n\n\u003cp>As for how the food tastes, suffice it to say that my family of four fought over our takeaway container, which was stuffed to the brim with meat and sides. Naturally, the oxtails were our favorite. (I made a mental note to come by myself next time so I could tuck into the saucy meat without being uninterrupted by prying kid hands.)\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1334\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-04-MC-KQED.jpg\" alt=\"Man scooping jerk oxtails into a takeout container.\" class=\"wp-image-13994231\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-04-MC-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-04-MC-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-04-MC-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-04-MC-KQED-1536x1025.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Hunte prepares a plate. His Guyanese food stand, Jerk’n It, is known for its generous portions. (Miles Cull/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>Hunte knows the other vendors at the lake, and has taken it upon himself to support them through each step of the permitting process. He’s even familiar with the police officers who come by to check his paperwork, though he points out that their standards of enforcement don’t seem consistent. ”We have some Caucasian vendors out there, and they go out there, they sell coffee…and they don’t ever get bothered by the police or the city,” he observes.\u003c/p>\n\n\n\n\u003cp>In spite of the recent confrontations with law enforcement, Lake Merritt’s collaborative spirit has pushed Hunte to keep going. Often, he’ll send customers to other businesses that have menu items he doesn’t. He even occasionally gives his jerk salmon pan drippings to a neighboring business that pours it over the grilled oysters they sell. \u003c/p>\n\n\n\n\u003cp>“When [vendors get] shut down, like now, it feels like they want to control where the people go or what the community do,” he says about the recent police interactions. “You know, we all come to the lake and we congregate. We chill, we drink, we party in a safe space. Like, you want us to go on the street and do it? I don’t get it.” \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1999\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/080926-FriscoFoodies.LakeMerittFoodVendors-10-MC_qed.jpg\" alt=\"Man in a bright red T-shirt (the text reads, "Jerk'n It") poses for a portrait in front of a lakeside food stand.\" class=\"wp-image-13994553\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/080926-FriscoFoodies.LakeMerittFoodVendors-10-MC_qed.jpg 1999w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/080926-FriscoFoodies.LakeMerittFoodVendors-10-MC_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/080926-FriscoFoodies.LakeMerittFoodVendors-10-MC_qed-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/080926-FriscoFoodies.LakeMerittFoodVendors-10-MC_qed-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1999px) 100vw, 1999px\" />\u003cfigcaption class=\"wp-element-caption\">Hunte poses for a portrait in front of his food tent, with Lake Merritt in the background. (Miles Cull/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>Hunte and other members of the collective encourage new vendors who haven’t yet gotten their paperwork sorted to attend the “\u003ca href=\"https://www.instagram.com/p/DcwgPFcEvPr/\">Permit-palooza,\u003c/a>” hosted by the City of Oakland on Oct. 8 at Frank Ogawa Plaza. It’s a rare opportunity for them to receive permit fee waivers and steep discounts on vehicle inspections. \u003c/p>\n\n\n\n\u003cp>To Hunte, and others who continue to vend as they wait for their paperwork to be approved, Lake Merritt is one of the last places to sell their lumpia, lemonade and lunch plates to the community directly, hand over hand. It’s a freedom that’s rare these days in the Bay Area, where small businesses are already up against the region’s astronomically high real estate costs.\u003c/p>\n\n\n\n\u003cp>But for now, Jerk’n It’s reputation as a community hub has kept Hunte in business, even as he’s once again waiting for his food trailer permit to come through. \u003c/p>\n\n\n\n\u003cp>“I used to walk the lake looking for customers, and now they come looking for me,” he says.\u003c/p>\n\n\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\"/>\n\n\n\n\u003cp>\u003cem>The \u003c/em>\u003ca href=\"https://www.instagram.com/jerknit2019/\">\u003cem>Jerk’n It\u003c/em>\u003c/a>\u003cem> tent typically sets up Thursday through Sunday, from around 1–7 p.m., on Lakeshore Drive in Oakland (near Cleveland Cascade). On weekends, Hunte often also posts up near Broadway and 17th Street in downtown Oakland, from 8 p.m. until late, and at the monthly First Friday event at 24th and Telegraph avenues. Follow the Jerk’n It \u003c/em>\u003ca href=\"https://www.instagram.com/jerknit2019/\">\u003cem>Instagram page\u003c/em>\u003c/a> \u003cem>for the most up-to-date times and locations.\u003c/em>\u003c/p>\n\n\n\n\u003cp>\u003cem>Rocky Rivera is a journalist, emcee, author and activist from San Francisco. She has released five projects through her label, Beatrock Music — her most recent, \u003c/em>The Craft\u003cem>, dropped in October 2026.\u003c/em>\u003c/p>\n\n\n\n\u003cp>\u003c/p>\n",
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"innerHTML": "\n\u003cp>When I get to the eastern stretch of the lake, I see dozens of vendors. One sets up a stand for barbecued oysters. Another has brought a special machine for Korean-style shaved ice. Dozens of others sell jewelry, clothing and visual art. One artist paints neighborhoods of corrugated tin roofs on actual corrugated tin — miniature landscapes familiar to the many immigrants who now call Oakland home.\u003c/p>\n",
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"innerHTML": "\n\u003cp>This informal gathering is one of Oakland’s largest regular street vendor markets. None of the tables are manned by fancy chefs or trendy boutiques. Most of the vendors are Black or brown — just regular working-class folks hustling to make a living. \u003c/p>\n",
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"innerHTML": "\n\u003cp>But lately, the city has cracked down on these vendors, snuffing out some of Lake Merritt’s family barbecue feeling. After a 2024 Juneteenth shooting in which 15 people were wounded, officials moved to limit large gatherings. This past 4th of July, the city fenced off the main arteries around the lake to deter crowds. Then, later in July, a vendor was arrested for selling alcohol to minors during an undercover sting. The arrest caused the vendor to \u003ca href=\"https://oaklandside.org/2026/07/17/oakland-vendor-raid-lawsuit-2026/\">lose her vehicle\u003c/a> and rendered her homeless. \u003c/p>\n",
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"\n\u003cp>But lately, the city has cracked down on these vendors, snuffing out some of Lake Merritt’s family barbecue feeling. After a 2024 Juneteenth shooting in which 15 people were wounded, officials moved to limit large gatherings. This past 4th of July, the city fenced off the main arteries around the lake to deter crowds. Then, later in July, a vendor was arrested for selling alcohol to minors during an undercover sting. The arrest caused the vendor to \u003ca href=\"https://oaklandside.org/2026/07/17/oakland-vendor-raid-lawsuit-2026/\">lose her vehicle\u003c/a> and rendered her homeless. \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/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-05-MC-KQED.jpg\" alt=\"Customers and passersby stand in front of a lakeside food tent.\" class=\"wp-image-13994232\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-05-MC-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-05-MC-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-05-MC-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-05-MC-KQED-1536x1025.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\"/>\u003cfigcaption class=\"wp-element-caption\">On weekends, vendors selling food, jewelry and art set up all along the eastern shore of Lake Merritt.\u003ccite class=\"wp-inline-image-credit\"> (Miles Cull/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n",
"innerContent": [
"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-05-MC-KQED.jpg\" alt=\"Customers and passersby stand in front of a lakeside food tent.\" class=\"wp-image-13994232\"/>\u003cfigcaption class=\"wp-element-caption\">On weekends, vendors selling food, jewelry and art set up all along the eastern shore of Lake Merritt.\u003ccite class=\"wp-inline-image-credit\"> (Miles Cull/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n"
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"innerHTML": "\n\u003cp>The crackdown has gone beyond the street vendors by the lake. This past May, Oakland police officers were filmed destroying food vendors’ storage coolers in Fruitvale and downtown. One vendor, who asked not to be identified, told me she believed she was singled out because, in a separate incident, she’d testified against the city.\u003c/p>\n",
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"\n\u003cp>The crackdown has gone beyond the street vendors by the lake. This past May, Oakland police officers were filmed destroying food vendors’ storage coolers in Fruitvale and downtown. One vendor, who asked not to be identified, told me she believed she was singled out because, in a separate incident, she’d testified against the city.\u003c/p>\n"
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"text": "Vendors push back",
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"innerHTML": "\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>Vendors push back\u003c/strong>\u003c/h2>\n",
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"\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>Vendors push back\u003c/strong>\u003c/h2>\n"
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"innerHTML": "\n\u003cp>For its part, the City of Oakland maintains it’s simply making sure everyone follows the rules. In a July press release, the Oakland Police Department stated that “OPD will continue to partner with EWD [Economic and Workforce Development] and other agencies to address unpermitted and unlawful activities, to ensure Oakland remains safe for residents and visitors.” \u003c/p>\n",
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"\n\u003cp>For its part, the City of Oakland maintains it’s simply making sure everyone follows the rules. In a July press release, the Oakland Police Department stated that “OPD will continue to partner with EWD [Economic and Workforce Development] and other agencies to address unpermitted and unlawful activities, to ensure Oakland remains safe for residents and visitors.” \u003c/p>\n"
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"innerHTML": "\n\u003cp>Nearly every vendor I spoke to agreed that selling alcohol to minors is wrong. They also say they’ve felt disproportionately targeted all summer long, and that police \u003ca href=\"https://www.instagram.com/p/DdFvsebG0OR/?img_index=1\">shouldn’t have the right to destroy vendor property\u003c/a>. Especially in light of 2018’s \u003ca href=\"https://alcl.assembly.ca.gov/sites/alcl.assembly.ca.gov/files/SB%20946%20analysis.pdf\">Safe Sidewalk Vending Act\u003c/a>, which is supposed to decriminalize street vending in the state of California.\u003c/p>\n",
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"\n\u003cp>Nearly every vendor I spoke to agreed that selling alcohol to minors is wrong. They also say they’ve felt disproportionately targeted all summer long, and that police \u003ca href=\"https://www.instagram.com/p/DdFvsebG0OR/?img_index=1\">shouldn’t have the right to destroy vendor property\u003c/a>. Especially in light of 2018’s \u003ca href=\"https://alcl.assembly.ca.gov/sites/alcl.assembly.ca.gov/files/SB%20946%20analysis.pdf\">Safe Sidewalk Vending Act\u003c/a>, which is supposed to decriminalize street vending in the state of California.\u003c/p>\n"
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"alt": "A woman seated inside her food tent. The sign behind her reads, \"Lumpia Ladies.\"",
"srcset": "https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-23-MC-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-23-MC-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-23-MC-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-23-MC-KQED-1536x1025.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/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-23-MC-KQED.jpg\" alt=\"A woman seated inside her food tent. The sign behind her reads, "Lumpia Ladies."\" class=\"wp-image-13994236\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-23-MC-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-23-MC-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-23-MC-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-23-MC-KQED-1536x1025.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\"/>\u003cfigcaption class=\"wp-element-caption\">Lumpia Ladies owner Anita Miralles, aka Needa Bee, watches people walk by her food stall at Lake Merritt.\u003ccite class=\"wp-inline-image-credit\"> (Miles Cull/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n",
"innerContent": [
"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-23-MC-KQED.jpg\" alt=\"A woman seated inside her food tent. The sign behind her reads, "Lumpia Ladies."\" class=\"wp-image-13994236\"/>\u003cfigcaption class=\"wp-element-caption\">Lumpia Ladies owner Anita Miralles, aka Needa Bee, watches people walk by her food stall at Lake Merritt.\u003ccite class=\"wp-inline-image-credit\"> (Miles Cull/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n"
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"innerHTML": "\n\u003cp>Now, the vendors are \u003ca href=\"https://oaklandside.org/2026/07/17/oakland-vendor-raid-lawsuit-2026/\">suing the city of Oakland\u003c/a>. Led by Anita Miralles (aka Needa Bee) of the Lumpia Ladies pop-up, nearly 90 vendors have come together to form what they’re calling the \u003ca href=\"https://510day.org/vendors-collective\">Oakland Street Vendor Collective\u003c/a>. During an August rally Miralles organized, the vendors protested police harassment and, as they argue in their \u003ca href=\"https://drive.google.com/file/d/1TutOFE7JllzFsPsACkapA7NoA-JWYPTF/view?usp=sharing\">lawsuit\u003c/a>, the “summary destruction of property of street vendors in Oakland.”\u003c/p>\n",
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"\n\u003cp>Now, the vendors are \u003ca href=\"https://oaklandside.org/2026/07/17/oakland-vendor-raid-lawsuit-2026/\">suing the city of Oakland\u003c/a>. Led by Anita Miralles (aka Needa Bee) of the Lumpia Ladies pop-up, nearly 90 vendors have come together to form what they’re calling the \u003ca href=\"https://510day.org/vendors-collective\">Oakland Street Vendor Collective\u003c/a>. During an August rally Miralles organized, the vendors protested police harassment and, as they argue in their \u003ca href=\"https://drive.google.com/file/d/1TutOFE7JllzFsPsACkapA7NoA-JWYPTF/view?usp=sharing\">lawsuit\u003c/a>, the “summary destruction of property of street vendors in Oakland.”\u003c/p>\n"
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"innerHTML": "\n\u003cp>For regulars like me, Sundays at Lake Merritt don’t feel dangerous. They’re for friends around a fire pit and lazy stretches on strewn picnic blankets. At busy times, you’ll walk away with more samples than at your local Costco: a bit of banana pudding here, a little shaved ice there.\u003c/p>\n",
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"\n\u003cp>For regulars like me, Sundays at Lake Merritt don’t feel dangerous. They’re for friends around a fire pit and lazy stretches on strewn picnic blankets. At busy times, you’ll walk away with more samples than at your local Costco: a bit of banana pudding here, a little shaved ice there.\u003c/p>\n"
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"innerHTML": "\n\u003cp>And if you’re lucky, you’ll snag a “likkle” plastic sampler cup overflowing with jerk oxtail and corn on the cob — all on the house thanks to Brent Hunte, the Guyanese chef-owner of \u003ca href=\"https://www.instagram.com/jerknit2019/\">Jerk’n It\u003c/a>. \u003c/p>\n",
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"\n\u003cp>And if you’re lucky, you’ll snag a “likkle” plastic sampler cup overflowing with jerk oxtail and corn on the cob — all on the house thanks to Brent Hunte, the Guyanese chef-owner of \u003ca href=\"https://www.instagram.com/jerknit2019/\">Jerk’n It\u003c/a>. \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/2/2026/10/080926-FriscoFoodies.LakeMerittFoodVendors-28-MC_qed.jpg\" alt=\"Plastic takeout carton piled high with oxtails, corn on the cob, and mac and cheese.\" class=\"wp-image-13994522\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/080926-FriscoFoodies.LakeMerittFoodVendors-28-MC_qed.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/080926-FriscoFoodies.LakeMerittFoodVendors-28-MC_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/080926-FriscoFoodies.LakeMerittFoodVendors-28-MC_qed-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/080926-FriscoFoodies.LakeMerittFoodVendors-28-MC_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 plate of oxtails, corn and macaroni and cheese from the Jerk’n It food stand.\u003ccite class=\"wp-inline-image-credit\"> (Miles Cull/KQED)\u003c/cite>\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/2/2026/10/080926-FriscoFoodies.LakeMerittFoodVendors-28-MC_qed.jpg\" alt=\"Plastic takeout carton piled high with oxtails, corn on the cob, and mac and cheese.\" class=\"wp-image-13994522\"/>\u003cfigcaption class=\"wp-element-caption\">A plate of oxtails, corn and macaroni and cheese from the Jerk’n It food stand.\u003ccite class=\"wp-inline-image-credit\"> (Miles Cull/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n"
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"text": "Lake Merritt’s oxtail king ",
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"innerHTML": "\n\u003cp>Seven years ago, Hunte quit his job as a manager at Walmart. He started his own business the old-fashioned way: walking the entire lake and handing out free samples, driven by the love for his culture and passion for its cuisine.\u003c/p>\n",
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"\n\u003cp>Seven years ago, Hunte quit his job as a manager at Walmart. He started his own business the old-fashioned way: walking the entire lake and handing out free samples, driven by the love for his culture and passion for its cuisine.\u003c/p>\n"
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"innerHTML": "\n\u003cp>“I couldn’t find no Caribbean food,” he recalls of the years after he immigrated here from Guyana as a child. “If you go to New York, the culture there is big, but not in California.” \u003c/p>\n",
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"\n\u003cp>“I couldn’t find no Caribbean food,” he recalls of the years after he immigrated here from Guyana as a child. “If you go to New York, the culture there is big, but not in California.” \u003c/p>\n"
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"innerHTML": "\n\u003cp>Hunte is especially passionate about jerk. The Guyanese style has its own unique spices, Hunte explains. Unlike Jamaican jerk, it’s cooked over an open flame instead of inside a drum.\u003c/p>\n",
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"\n\u003cp>Hunte is especially passionate about jerk. The Guyanese style has its own unique spices, Hunte explains. Unlike Jamaican jerk, it’s cooked over an open flame instead of inside a drum.\u003c/p>\n"
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"innerHTML": "\n\u003cp>Ultimately, Hunte’s desire to share his culture carried him through the lengthy process of trying to obtain a legal permit to sell food in Oakland. The first time he applied for a permit for his food trailer, he says, no one from the city notified him to let him know he’d been approved. He’d paid $1,000 to apply. By the time he found out, the permit had already expired. \u003c/p>\n",
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"\n\u003cp>Ultimately, Hunte’s desire to share his culture carried him through the lengthy process of trying to obtain a legal permit to sell food in Oakland. The first time he applied for a permit for his food trailer, he says, no one from the city notified him to let him know he’d been approved. He’d paid $1,000 to apply. By the time he found out, the permit had already expired. \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/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-08-MC-KQED-1.jpg\" alt=\"A chef in an outdoor food tent plates up a dish of food.\" class=\"wp-image-13994239\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-08-MC-KQED-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-08-MC-KQED-1-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-08-MC-KQED-1-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-08-MC-KQED-1-1536x1025.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\"/>\u003cfigcaption class=\"wp-element-caption\">Hunte serving customers on a sunny late-summer afternoon. His business, Jerk’n It, is one of Lake Merritt’s most popular food stands.\u003ccite class=\"wp-inline-image-credit\"> (Miles Cull/KQED)\u003c/cite>\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/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-08-MC-KQED-1.jpg\" alt=\"A chef in an outdoor food tent plates up a dish of food.\" class=\"wp-image-13994239\"/>\u003cfigcaption class=\"wp-element-caption\">Hunte serving customers on a sunny late-summer afternoon. His business, Jerk’n It, is one of Lake Merritt’s most popular food stands.\u003ccite class=\"wp-inline-image-credit\"> (Miles Cull/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n"
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"innerHTML": "\n\u003cp>“Some people got approved in a month, and others are still waiting,” he says of the bureaucratic process. “Can you quit on yourself just because of the runaround they’re giving you?”\u003c/p>\n",
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"\n\u003cp>“Some people got approved in a month, and others are still waiting,” he says of the bureaucratic process. “Can you quit on yourself just because of the runaround they’re giving you?”\u003c/p>\n"
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"innerHTML": "\n\u003cp>Vending at Lake Merritt saved him. In 2020, at the peak of COVID shutdowns, the Lake was one of the only places where people could gather in large numbers. Those weekend markets allowed Hunte to thrive.\u003c/p>\n",
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"\n\u003cp>Vending at Lake Merritt saved him. In 2020, at the peak of COVID shutdowns, the Lake was one of the only places where people could gather in large numbers. Those weekend markets allowed Hunte to thrive.\u003c/p>\n"
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"innerHTML": "\n\u003cp>These days, whenever Hunte has a large event, he wakes up at 4 a.m. and heads to his commissary kitchen in San Leandro to prep 100 pounds of oxtails, along with his other signature favorites: jerk chicken, jerk salmon, rice and peas, plantains, stewed cabbage, and mac and cheese. The most important thing, Hunte says, is the energy he pours into his food. \u003c/p>\n",
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"\n\u003cp>These days, whenever Hunte has a large event, he wakes up at 4 a.m. and heads to his commissary kitchen in San Leandro to prep 100 pounds of oxtails, along with his other signature favorites: jerk chicken, jerk salmon, rice and peas, plantains, stewed cabbage, and mac and cheese. The most important thing, Hunte says, is the energy he pours into his food. \u003c/p>\n"
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"innerHTML": "\n\u003cp>“”Be in a kitchen, music playing, good vibe, good energy, and then going to the food, going to the people,” he says. “So people feel it, I’ll feel it, and the customers see it.” \u003c/p>\n",
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"\n\u003cp>“”Be in a kitchen, music playing, good vibe, good energy, and then going to the food, going to the people,” he says. “So people feel it, I’ll feel it, and the customers see it.” \u003c/p>\n"
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"innerHTML": "\n\u003cp>As for how the food tastes, suffice it to say that my family of four fought over our takeaway container, which was stuffed to the brim with meat and sides. Naturally, the oxtails were our favorite. (I made a mental note to come by myself next time so I could tuck into the saucy meat without being uninterrupted by prying kid hands.)\u003c/p>\n",
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"\n\u003cp>As for how the food tastes, suffice it to say that my family of four fought over our takeaway container, which was stuffed to the brim with meat and sides. Naturally, the oxtails were our favorite. (I made a mental note to come by myself next time so I could tuck into the saucy meat without being uninterrupted by prying kid hands.)\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/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-04-MC-KQED.jpg\" alt=\"Man scooping jerk oxtails into a takeout container.\" class=\"wp-image-13994231\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-04-MC-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-04-MC-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-04-MC-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-04-MC-KQED-1536x1025.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\"/>\u003cfigcaption class=\"wp-element-caption\">Hunte prepares a plate. His Guyanese food stand, Jerk’n It, is known for its generous portions.\u003ccite class=\"wp-inline-image-credit\"> (Miles Cull/KQED)\u003c/cite>\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/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-04-MC-KQED.jpg\" alt=\"Man scooping jerk oxtails into a takeout container.\" class=\"wp-image-13994231\"/>\u003cfigcaption class=\"wp-element-caption\">Hunte prepares a plate. His Guyanese food stand, Jerk’n It, is known for its generous portions.\u003ccite class=\"wp-inline-image-credit\"> (Miles Cull/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n"
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"innerHTML": "\n\u003cp>Hunte knows the other vendors at the lake, and has taken it upon himself to support them through each step of the permitting process. He’s even familiar with the police officers who come by to check his paperwork, though he points out that their standards of enforcement don’t seem consistent. ”We have some Caucasian vendors out there, and they go out there, they sell coffee…and they don’t ever get bothered by the police or the city,” he observes.\u003c/p>\n",
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"\n\u003cp>Hunte knows the other vendors at the lake, and has taken it upon himself to support them through each step of the permitting process. He’s even familiar with the police officers who come by to check his paperwork, though he points out that their standards of enforcement don’t seem consistent. ”We have some Caucasian vendors out there, and they go out there, they sell coffee…and they don’t ever get bothered by the police or the city,” he observes.\u003c/p>\n"
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"innerHTML": "\n\u003cp>In spite of the recent confrontations with law enforcement, Lake Merritt’s collaborative spirit has pushed Hunte to keep going. Often, he’ll send customers to other businesses that have menu items he doesn’t. He even occasionally gives his jerk salmon pan drippings to a neighboring business that pours it over the grilled oysters they sell. \u003c/p>\n",
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"\n\u003cp>In spite of the recent confrontations with law enforcement, Lake Merritt’s collaborative spirit has pushed Hunte to keep going. Often, he’ll send customers to other businesses that have menu items he doesn’t. He even occasionally gives his jerk salmon pan drippings to a neighboring business that pours it over the grilled oysters they sell. \u003c/p>\n"
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"innerHTML": "\n\u003cp>“When [vendors get] shut down, like now, it feels like they want to control where the people go or what the community do,” he says about the recent police interactions. “You know, we all come to the lake and we congregate. We chill, we drink, we party in a safe space. Like, you want us to go on the street and do it? I don’t get it.” \u003c/p>\n",
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"\n\u003cp>“When [vendors get] shut down, like now, it feels like they want to control where the people go or what the community do,” he says about the recent police interactions. “You know, we all come to the lake and we congregate. We chill, we drink, we party in a safe space. Like, you want us to go on the street and do it? I don’t get it.” \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/2/2026/10/080926-FriscoFoodies.LakeMerittFoodVendors-10-MC_qed.jpg\" alt=\"Man in a bright red T-shirt (the text reads, "Jerk'n It") poses for a portrait in front of a lakeside food stand.\" class=\"wp-image-13994553\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/080926-FriscoFoodies.LakeMerittFoodVendors-10-MC_qed.jpg 1999w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/080926-FriscoFoodies.LakeMerittFoodVendors-10-MC_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/080926-FriscoFoodies.LakeMerittFoodVendors-10-MC_qed-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/080926-FriscoFoodies.LakeMerittFoodVendors-10-MC_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\">Hunte poses for a portrait in front of his food tent, with Lake Merritt in the background.\u003ccite class=\"wp-inline-image-credit\"> (Miles Cull/KQED)\u003c/cite>\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/2/2026/10/080926-FriscoFoodies.LakeMerittFoodVendors-10-MC_qed.jpg\" alt=\"Man in a bright red T-shirt (the text reads, "Jerk'n It") poses for a portrait in front of a lakeside food stand.\" class=\"wp-image-13994553\"/>\u003cfigcaption class=\"wp-element-caption\">Hunte poses for a portrait in front of his food tent, with Lake Merritt in the background.\u003ccite class=\"wp-inline-image-credit\"> (Miles Cull/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n"
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"innerHTML": "\n\u003cp>Hunte and other members of the collective encourage new vendors who haven’t yet gotten their paperwork sorted to attend the “\u003ca href=\"https://www.instagram.com/p/DcwgPFcEvPr/\">Permit-palooza,\u003c/a>” hosted by the City of Oakland on Oct. 8 at Frank Ogawa Plaza. It’s a rare opportunity for them to receive permit fee waivers and steep discounts on vehicle inspections. \u003c/p>\n",
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"\n\u003cp>Hunte and other members of the collective encourage new vendors who haven’t yet gotten their paperwork sorted to attend the “\u003ca href=\"https://www.instagram.com/p/DcwgPFcEvPr/\">Permit-palooza,\u003c/a>” hosted by the City of Oakland on Oct. 8 at Frank Ogawa Plaza. It’s a rare opportunity for them to receive permit fee waivers and steep discounts on vehicle inspections. \u003c/p>\n"
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"innerHTML": "\n\u003cp>To Hunte, and others who continue to vend as they wait for their paperwork to be approved, Lake Merritt is one of the last places to sell their lumpia, lemonade and lunch plates to the community directly, hand over hand. It’s a freedom that’s rare these days in the Bay Area, where small businesses are already up against the region’s astronomically high real estate costs.\u003c/p>\n",
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"\n\u003cp>To Hunte, and others who continue to vend as they wait for their paperwork to be approved, Lake Merritt is one of the last places to sell their lumpia, lemonade and lunch plates to the community directly, hand over hand. It’s a freedom that’s rare these days in the Bay Area, where small businesses are already up against the region’s astronomically high real estate costs.\u003c/p>\n"
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"innerHTML": "\n\u003cp>But for now, Jerk’n It’s reputation as a community hub has kept Hunte in business, even as he’s once again waiting for his food trailer permit to come through. \u003c/p>\n",
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"\n\u003cp>But for now, Jerk’n It’s reputation as a community hub has kept Hunte in business, even as he’s once again waiting for his food trailer permit to come through. \u003c/p>\n"
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"innerHTML": "\n\u003cp>“I used to walk the lake looking for customers, and now they come looking for me,” he says.\u003c/p>\n",
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"\n\u003cp>“I used to walk the lake looking for customers, and now they come looking for me,” he says.\u003c/p>\n"
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"innerHTML": "\n\u003cp>\u003cem>The \u003c/em>\u003ca href=\"https://www.instagram.com/jerknit2019/\">\u003cem>Jerk’n It\u003c/em>\u003c/a>\u003cem> tent typically sets up Thursday through Sunday, from around 1–7 p.m., on Lakeshore Drive in Oakland (near Cleveland Cascade). On weekends, Hunte often also posts up near Broadway and 17th Street in downtown Oakland, from 8 p.m. until late, and at the monthly First Friday event at 24th and Telegraph avenues. Follow the Jerk’n It \u003c/em>\u003ca href=\"https://www.instagram.com/jerknit2019/\">\u003cem>Instagram page\u003c/em>\u003c/a> \u003cem>for the most up-to-date times and locations.\u003c/em>\u003c/p>\n",
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"\n\u003cp>\u003cem>The \u003c/em>\u003ca href=\"https://www.instagram.com/jerknit2019/\">\u003cem>Jerk’n It\u003c/em>\u003c/a>\u003cem> tent typically sets up Thursday through Sunday, from around 1–7 p.m., on Lakeshore Drive in Oakland (near Cleveland Cascade). On weekends, Hunte often also posts up near Broadway and 17th Street in downtown Oakland, from 8 p.m. until late, and at the monthly First Friday event at 24th and Telegraph avenues. Follow the Jerk’n It \u003c/em>\u003ca href=\"https://www.instagram.com/jerknit2019/\">\u003cem>Instagram page\u003c/em>\u003c/a> \u003cem>for the most up-to-date times and locations.\u003c/em>\u003c/p>\n"
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"innerHTML": "\n\u003cp>\u003cem>Rocky Rivera is a journalist, emcee, author and activist from San Francisco. She has released five projects through her label, Beatrock Music — her most recent, \u003c/em>The Craft\u003cem>, dropped in October 2026.\u003c/em>\u003c/p>\n",
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"\n\u003cp>\u003cem>Rocky Rivera is a journalist, emcee, author and activist from San Francisco. She has released five projects through her label, Beatrock Music — her most recent, \u003c/em>The Craft\u003cem>, dropped in October 2026.\u003c/em>\u003c/p>\n"
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"excerpt": "Oakland's Jerk'n It, a Guyanese oxtail specialist, is one of the informal market's many success stories.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>\u003cspan style=\"font-size: 4.6875em;float: left;line-height: 0.733em;padding: 0.05em 0.1em 0 0;font-family: times, serif, georgia\">F\u003c/span>or more than a decade, I’ve had the same Sunday morning routine: wake up, slap on some sunscreen, and head down to \u003ca href=\"https://www.kqed.org/arts/tag/lake-merritt\">Lake Merritt\u003c/a> to do my 5K. The vibe is more laid-back than it is on Saturdays — dads pushing strollers, moms enjoying their lattes, the scent of meat grilling over open coals. \u003c/p>\n\n\n\n\u003cp>When I get to the eastern stretch of the lake, I see dozens of vendors. One sets up a stand for barbecued oysters. Another has brought a special machine for Korean-style shaved ice. Dozens of others sell jewelry, clothing and visual art. One artist paints neighborhoods of corrugated tin roofs on actual corrugated tin — miniature landscapes familiar to the many immigrants who now call Oakland home.\u003c/p>\n\n\n\n\u003cp>This informal gathering is one of Oakland’s largest regular street vendor markets. None of the tables are manned by fancy chefs or trendy boutiques. Most of the vendors are Black or brown — just regular working-class folks hustling to make a living. \u003c/p>\n\n\n\n\u003cp>But lately, the city has cracked down on these vendors, snuffing out some of Lake Merritt’s family barbecue feeling. After a 2024 Juneteenth shooting in which 15 people were wounded, officials moved to limit large gatherings. This past 4th of July, the city fenced off the main arteries around the lake to deter crowds. Then, later in July, a vendor was arrested for selling alcohol to minors during an undercover sting. The arrest caused the vendor to \u003ca href=\"https://oaklandside.org/2026/07/17/oakland-vendor-raid-lawsuit-2026/\">lose her vehicle\u003c/a> and rendered her homeless. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1334\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-05-MC-KQED.jpg\" alt=\"Customers and passersby stand in front of a lakeside food tent.\" class=\"wp-image-13994232\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-05-MC-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-05-MC-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-05-MC-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-05-MC-KQED-1536x1025.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">On weekends, vendors selling food, jewelry and art set up all along the eastern shore of Lake Merritt. (Miles Cull/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>The crackdown has gone beyond the street vendors by the lake. This past May, Oakland police officers were filmed destroying food vendors’ storage coolers in Fruitvale and downtown. One vendor, who asked not to be identified, told me she believed she was singled out because, in a separate incident, she’d testified against the city.\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>Vendors push back\u003c/strong>\u003c/h2>\n\n\n\n\u003cp>For its part, the City of Oakland maintains it’s simply making sure everyone follows the rules. In a July press release, the Oakland Police Department stated that “OPD will continue to partner with EWD [Economic and Workforce Development] and other agencies to address unpermitted and unlawful activities, to ensure Oakland remains safe for residents and visitors.” \u003c/p>\n\n\n\n\u003cp>Nearly every vendor I spoke to agreed that selling alcohol to minors is wrong. They also say they’ve felt disproportionately targeted all summer long, and that police \u003ca href=\"https://www.instagram.com/p/DdFvsebG0OR/?img_index=1\">shouldn’t have the right to destroy vendor property\u003c/a>. Especially in light of 2018’s \u003ca href=\"https://alcl.assembly.ca.gov/sites/alcl.assembly.ca.gov/files/SB%20946%20analysis.pdf\">Safe Sidewalk Vending Act\u003c/a>, which is supposed to decriminalize street vending in the state of California.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1334\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-23-MC-KQED.jpg\" alt=\"A woman seated inside her food tent. The sign behind her reads, "Lumpia Ladies."\" class=\"wp-image-13994236\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-23-MC-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-23-MC-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-23-MC-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-23-MC-KQED-1536x1025.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Lumpia Ladies owner Anita Miralles, aka Needa Bee, watches people walk by her food stall at Lake Merritt. (Miles Cull/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>Now, the vendors are \u003ca href=\"https://oaklandside.org/2026/07/17/oakland-vendor-raid-lawsuit-2026/\">suing the city of Oakland\u003c/a>. Led by Anita Miralles (aka Needa Bee) of the Lumpia Ladies pop-up, nearly 90 vendors have come together to form what they’re calling the \u003ca href=\"https://510day.org/vendors-collective\">Oakland Street Vendor Collective\u003c/a>. During an August rally Miralles organized, the vendors protested police harassment and, as they argue in their \u003ca href=\"https://drive.google.com/file/d/1TutOFE7JllzFsPsACkapA7NoA-JWYPTF/view?usp=sharing\">lawsuit\u003c/a>, the “summary destruction of property of street vendors in Oakland.”\u003c/p>\n\n\n\n\u003cp>For regulars like me, Sundays at Lake Merritt don’t feel dangerous. They’re for friends around a fire pit and lazy stretches on strewn picnic blankets. At busy times, you’ll walk away with more samples than at your local Costco: a bit of banana pudding here, a little shaved ice there.\u003c/p>\n\n\n\n\u003cp>And if you’re lucky, you’ll snag a “likkle” plastic sampler cup overflowing with jerk oxtail and corn on the cob — all on the house thanks to Brent Hunte, the Guyanese chef-owner of \u003ca href=\"https://www.instagram.com/jerknit2019/\">Jerk’n It\u003c/a>. \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/2/2026/10/080926-FriscoFoodies.LakeMerittFoodVendors-28-MC_qed.jpg\" alt=\"Plastic takeout carton piled high with oxtails, corn on the cob, and mac and cheese.\" class=\"wp-image-13994522\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/080926-FriscoFoodies.LakeMerittFoodVendors-28-MC_qed.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/080926-FriscoFoodies.LakeMerittFoodVendors-28-MC_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/080926-FriscoFoodies.LakeMerittFoodVendors-28-MC_qed-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/080926-FriscoFoodies.LakeMerittFoodVendors-28-MC_qed-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">A plate of oxtails, corn and macaroni and cheese from the Jerk’n It food stand. (Miles Cull/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>Lake Merritt’s oxtail king\u003c/strong> \u003c/h2>\n\n\n\n\u003cp>Seven years ago, Hunte quit his job as a manager at Walmart. He started his own business the old-fashioned way: walking the entire lake and handing out free samples, driven by the love for his culture and passion for its cuisine.\u003c/p>\n\n\n\n\u003cp>“I couldn’t find no Caribbean food,” he recalls of the years after he immigrated here from Guyana as a child. “If you go to New York, the culture there is big, but not in California.” \u003c/p>\n\n\n\n\u003cp>Hunte is especially passionate about jerk. The Guyanese style has its own unique spices, Hunte explains. Unlike Jamaican jerk, it’s cooked over an open flame instead of inside a drum.\u003c/p>\n\n\n\n\u003cp>Ultimately, Hunte’s desire to share his culture carried him through the lengthy process of trying to obtain a legal permit to sell food in Oakland. The first time he applied for a permit for his food trailer, he says, no one from the city notified him to let him know he’d been approved. He’d paid $1,000 to apply. By the time he found out, the permit had already expired. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1334\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-08-MC-KQED-1.jpg\" alt=\"A chef in an outdoor food tent plates up a dish of food.\" class=\"wp-image-13994239\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-08-MC-KQED-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-08-MC-KQED-1-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-08-MC-KQED-1-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-08-MC-KQED-1-1536x1025.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Hunte serving customers on a sunny late-summer afternoon. His business, Jerk’n It, is one of Lake Merritt’s most popular food stands. (Miles Cull/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>“Some people got approved in a month, and others are still waiting,” he says of the bureaucratic process. “Can you quit on yourself just because of the runaround they’re giving you?”\u003c/p>\n\n\n\n\u003cp>Vending at Lake Merritt saved him. In 2020, at the peak of COVID shutdowns, the Lake was one of the only places where people could gather in large numbers. Those weekend markets allowed Hunte to thrive.\u003c/p>\n\n\n\n\n\n\u003cp>These days, whenever Hunte has a large event, he wakes up at 4 a.m. and heads to his commissary kitchen in San Leandro to prep 100 pounds of oxtails, along with his other signature favorites: jerk chicken, jerk salmon, rice and peas, plantains, stewed cabbage, and mac and cheese. The most important thing, Hunte says, is the energy he pours into his food. \u003c/p>\n\n\n\n\u003cp>“”Be in a kitchen, music playing, good vibe, good energy, and then going to the food, going to the people,” he says. “So people feel it, I’ll feel it, and the customers see it.” \u003c/p>\n\n\n\n\u003cp>As for how the food tastes, suffice it to say that my family of four fought over our takeaway container, which was stuffed to the brim with meat and sides. Naturally, the oxtails were our favorite. (I made a mental note to come by myself next time so I could tuck into the saucy meat without being uninterrupted by prying kid hands.)\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1334\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-04-MC-KQED.jpg\" alt=\"Man scooping jerk oxtails into a takeout container.\" class=\"wp-image-13994231\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-04-MC-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-04-MC-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-04-MC-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/080926-FriscoFoodies.LakeMerittFoodVendors-04-MC-KQED-1536x1025.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Hunte prepares a plate. His Guyanese food stand, Jerk’n It, is known for its generous portions. (Miles Cull/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>Hunte knows the other vendors at the lake, and has taken it upon himself to support them through each step of the permitting process. He’s even familiar with the police officers who come by to check his paperwork, though he points out that their standards of enforcement don’t seem consistent. ”We have some Caucasian vendors out there, and they go out there, they sell coffee…and they don’t ever get bothered by the police or the city,” he observes.\u003c/p>\n\n\n\n\u003cp>In spite of the recent confrontations with law enforcement, Lake Merritt’s collaborative spirit has pushed Hunte to keep going. Often, he’ll send customers to other businesses that have menu items he doesn’t. He even occasionally gives his jerk salmon pan drippings to a neighboring business that pours it over the grilled oysters they sell. \u003c/p>\n\n\n\n\u003cp>“When [vendors get] shut down, like now, it feels like they want to control where the people go or what the community do,” he says about the recent police interactions. “You know, we all come to the lake and we congregate. We chill, we drink, we party in a safe space. Like, you want us to go on the street and do it? I don’t get it.” \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1999\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/080926-FriscoFoodies.LakeMerittFoodVendors-10-MC_qed.jpg\" alt=\"Man in a bright red T-shirt (the text reads, "Jerk'n It") poses for a portrait in front of a lakeside food stand.\" class=\"wp-image-13994553\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/080926-FriscoFoodies.LakeMerittFoodVendors-10-MC_qed.jpg 1999w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/080926-FriscoFoodies.LakeMerittFoodVendors-10-MC_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/080926-FriscoFoodies.LakeMerittFoodVendors-10-MC_qed-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/080926-FriscoFoodies.LakeMerittFoodVendors-10-MC_qed-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1999px) 100vw, 1999px\" />\u003cfigcaption class=\"wp-element-caption\">Hunte poses for a portrait in front of his food tent, with Lake Merritt in the background. (Miles Cull/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>Hunte and other members of the collective encourage new vendors who haven’t yet gotten their paperwork sorted to attend the “\u003ca href=\"https://www.instagram.com/p/DcwgPFcEvPr/\">Permit-palooza,\u003c/a>” hosted by the City of Oakland on Oct. 8 at Frank Ogawa Plaza. It’s a rare opportunity for them to receive permit fee waivers and steep discounts on vehicle inspections. \u003c/p>\n\n\n\n\u003cp>To Hunte, and others who continue to vend as they wait for their paperwork to be approved, Lake Merritt is one of the last places to sell their lumpia, lemonade and lunch plates to the community directly, hand over hand. It’s a freedom that’s rare these days in the Bay Area, where small businesses are already up against the region’s astronomically high real estate costs.\u003c/p>\n\n\n\n\u003cp>But for now, Jerk’n It’s reputation as a community hub has kept Hunte in business, even as he’s once again waiting for his food trailer permit to come through. \u003c/p>\n\n\n\n\u003cp>“I used to walk the lake looking for customers, and now they come looking for me,” he says.\u003c/p>\n\n\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\"/>\n\n\n\n\u003cp>\u003cem>The \u003c/em>\u003ca href=\"https://www.instagram.com/jerknit2019/\">\u003cem>Jerk’n It\u003c/em>\u003c/a>\u003cem> tent typically sets up Thursday through Sunday, from around 1–7 p.m., on Lakeshore Drive in Oakland (near Cleveland Cascade). On weekends, Hunte often also posts up near Broadway and 17th Street in downtown Oakland, from 8 p.m. until late, and at the monthly First Friday event at 24th and Telegraph avenues. Follow the Jerk’n It \u003c/em>\u003ca href=\"https://www.instagram.com/jerknit2019/\">\u003cem>Instagram page\u003c/em>\u003c/a> \u003cem>for the most up-to-date times and locations.\u003c/em>\u003c/p>\n\n\n\n\u003cp>\u003cem>Rocky Rivera is a journalist, emcee, author and activist from San Francisco. She has released five projects through her label, Beatrock Music — her most recent, \u003c/em>The Craft\u003cem>, dropped in October 2026.\u003c/em>\u003c/p>\n\n\n\n\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
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"slug": "best-japanese-pop-up-oakland-plenty-plus-asuka-uchida",
"title": "The Fanciest Japanese Pop-Up in Oakland You Haven’t Heard Of ",
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"headTitle": "The Fanciest Japanese Pop-Up in Oakland You Haven’t Heard Of | KQED",
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"content": "\n\u003cp>During the week, \u003ca href=\"https://www.instagram.com/plentyoakland/\">Plenty\u003c/a> is an understated little cafe that has become a lunchtime staple for scores of Uptown Oakland office workers. Regulars might come two or three times a week to get their fix of butter-miso salmon, avocado toast or any of a half-dozen \u003ca href=\"https://www.kqed.org/arts/tag/japanese-food\">Japanese\u003c/a>-inflected grain bowls.\u003c/p>\n\n\n\n\u003cp>In other words: It’s a lovely everyday restaurant. But not exactly someplace you’d think to go for a special celebration.\u003c/p>\n\n\n\n\u003cp>When I visited Plenty on a Sunday afternoon in August, however, I experienced the most elegant multi-course Japanese meal I’d eaten in many months. The airiest tempura, made with seasonal farmers market vegetables. Pristine sashimi. A tuna’s head picked clean and gelatinized to form the most amazing maguro “head cheese.” \u003c/p>\n\n\n\n\u003cp>Dish after artfully plated dish came out, all served in a casual, intimate setting. Every other table, except one, was empty the whole time we were there. It felt like we were dining in a friend’s living room — if said friend’s bar happened to be stocked with a killer sake and shochu collection.\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/2/2026/10/plenty-plus-tempura.jpg\" alt=\"Overhead view of a tempura rice bowl, artfully drizzled with thick soy sauce.\" class=\"wp-image-13994424\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-tempura.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-tempura-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-tempura-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-tempura-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Chef Asuka Uchida’s take on ten-don, or a tempura rice bowl. (Luke Tsai/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>As it turns out, this special prix-fixe lunch pop-up, known as \u003ca href=\"https://www.instagram.com/plentyplusoakland/\">Plenty Plus\u003c/a> (or Plenty+), takes over the restaurant just one Saturday and Sunday each month. It comes courtesy of chef Asuka Uchida, whose cooking I’ve gone out of my way to seek since her days at B-Dama, where she made the most comforting pork belly and mizuna hot pot. Later, at the \u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/fish-and-bird-izakaya-closing-22264629.php\">recently closed\u003c/a> Fish & Bird Izakaya, her gravy-drenched hamburg steak was my single favorite pandemic-era heat-and-eat dish. Over the past decade, she’s quietly made a name for herself as one of the Bay Area’s most respected Japanese chefs.\u003c/p>\n\n\n\n\u003cp>Uchida and Plenty owner and co-chef Jack Lin came up with the idea for Plenty+ in 2025, after Uchida had already been working at Plenty for a couple of years. She’d taken the job after suffering a knee injury at Fish & Bird, and the more casual cafe gig offered some respite from the 13-hour shifts she used to work. Lin, who describes himself as Uchida’s “biggest fan,” says the food on Plenty’s day-to-day menu became much more refined as soon as she came on board. But he also felt like it was a waste for such a skilled chef to spend her days \u003cem>only\u003c/em> cooking katsu bowls and fried chicken sandwiches. \u003c/p>\n\n\n\n\u003cp>“I wanted to showcase her talents,” Lin says.\u003c/p>\n\n\n\n\u003cp>So, the two began to plan occasional pop-ups on weekends, when the restaurant is normally closed. Lin gave Uchida full creative control over the more upscale prix-fixe meals (currently priced at $80 a person). She builds each month’s menu out of seafood that’s in season at Tokyo’s \u003ca href=\"https://en.wikipedia.org/wiki/Toyosu_Market\">Toyosu Market\u003c/a> and whatever produce catches her eye at the Old Oakland farmers market. \u003c/p>\n\n\n\n\u003cp>“I never make the same dish twice,” Uchida says. “It’s my feeling every time.”\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/2/2026/10/plenty-plus-miso-soup.jpg\" alt=\"A bowl of dark miso soup loaded with assorted green vegetables.\" class=\"wp-image-13994425\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-miso-soup.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-miso-soup-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-miso-soup-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-miso-soup-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">The soup base was dark, savory Hatcho miso and a dashi made with both bonito and dried flying fish shavings. (Luke Tsai/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>During my lunch visit, the meal started with a trio of cold dishes. There was toothsome \u003ca href=\"https://tsurizukan.com/en/fish/isaki/\">Isaki\u003c/a> (chicken grunt) sashimi topped with sweet cherry tomatoes and a slurry of numbing sansho pepper. There was an extra-jiggly version of chawanmushi crowned with sweet, peak-season Hokkaido uni. My favorite was the aforementioned head cheese — a thunder blast of earthy umami with squishy, pleasingly gelatinous bits from the fish’s eyes.\u003c/p>\n\n\n\n\u003cp>Every dish had some element of surprise and delight. The second course was probably the most texturally interesting bowl of miso soup I’ve ever eaten, loaded with spongy taro stems, a super-slippery variety of seaweed and the wispy tendrils of a kabocha squash plant. \u003c/p>\n\n\n\n\u003cp>For the entree, Uchida served her take on a tempura rice bowl, or ten-don. Instead of your standard shrimp or sweet potato tempura, the bowl was built around interesting seasonal vegetables: beef and pea shoots, sweet manganji peppers stuffed with Gulf shrimp, and pork tenderloin wrapped around a stack of green beans and eggplant. We marveled at the deep-frying precision that allowed us to bite cleanly through each crisp bundle of meat and vegetables. \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/2/2026/10/plenty-plus-beef-and-pea-shoot-tempura.jpg\" alt=\"Close-up of the cross section of beef-wrapped pea shoot tempura.\" class=\"wp-image-13994426\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-beef-and-pea-shoot-tempura.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-beef-and-pea-shoot-tempura-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-beef-and-pea-shoot-tempura-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-beef-and-pea-shoot-tempura-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">The tempura was a showcase for Uchida’s deep-frying skills. (Luke Tsai/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>Here in the Bay Area, most Japanese restaurants tend to specialize in clearly defined categories of dishes — the tempuras and sushi rolls and assorted grilled skewers. But even as Uchida works within those same basic frameworks, the cooking at Plenty+ feels more modern and idiosyncratic, like what you’d find at a little unmarked izakaya you might stumble upon in some alleyway in Japan.\u003c/p>\n\n\n\n\u003cp>On Plenty+ days, Lin plays the part of “server and glorified dishwasher,” as he puts it. But the service, too, is part of what makes the meal feel so special and intimate. Lin says they intentionally stagger their \u003ca href=\"https://plentyoakland.wixsite.com/website/reservations\">reservations\u003c/a> so there are no more than a couple of tables at a time. Every time he dropped off a dish for us, he’d spend several minutes offering detailed commentary about the provenance of the ingredients (e.g., the young ginger you can only procure at the farmers market at 5 a.m.) and the specific precepts of cooking wizardry deployed. “Take the shiso leaf and slap it in your hand before adding it to the cocktail,” he instructed us at one point. \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/2/2026/10/plenty-plus-dessert.jpg\" alt=\"Two small jars of bright purple shaved ice.\" class=\"wp-image-13994427\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-dessert.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-dessert-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-dessert-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-dessert-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Dessert was Kyoho grape granita served over lemon-thyme sponge cake. (Luke Tsai/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>It’s the kind of narration you expect at a fine dining restaurant — but in a jeans-and-hoodies kind of setting and, while not inexpensive at $80 a person, a much lower price point than what you’d pay for a comparably delicious, labor-intensive tasting menu at a fancier Japanese restaurant. Lin says they’re able to keep the price relatively low because he and Uchida are the only ones who work the pop-ups. \u003c/p>\n\n\n\n\n\n\u003cp>As soon as one month’s edition is over, Uchida immediately starts planning for the next.\u003c/p>\n\n\n\n\u003cp>For Oct. 10–11, Uchida is serving her version of another comfort food classic: stuffed cabbage rolls served in a clear broth. The rest of the menu is a work in progress, but Lin says they’re trying to source hatahata (sandfish) and sanma (Pacific saury) from Japan to make karaage and sashimi, respectively. Dessert is chestnut cake with roasted apple ice cream.\u003c/p>\n\n\n\n\u003cp>“But as far as how it all gets plated,” Lin says, “it’s always a surprise.”\u003c/p>\n\n\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\"/>\n\n\n\n\u003cp>\u003ca href=\"https://plentyoakland.wixsite.com/website/plenty-plus\">\u003cem>Plenty+\u003c/em>\u003c/a>\u003cem> takes place roughly one weekend a month, Saturday and Sunday from noon to 6 p.m., at Plenty (1825 San Pablo Ave., Oakland). The next edition will be on Oct. 10 and 11. The current price is $80 per person; \u003c/em>\u003ca href=\"https://plentyoakland.wixsite.com/website/reservations\">\u003cem>advance reservations\u003c/em>\u003c/a>\u003cem> are required.\u003c/em>\u003c/p>\n",
"blocks": [
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"innerHTML": "\n\u003cp>During the week, \u003ca href=\"https://www.instagram.com/plentyoakland/\">Plenty\u003c/a> is an understated little cafe that has become a lunchtime staple for scores of Uptown Oakland office workers. Regulars might come two or three times a week to get their fix of butter-miso salmon, avocado toast or any of a half-dozen \u003ca href=\"https://www.kqed.org/arts/tag/japanese-food\">Japanese\u003c/a>-inflected grain bowls.\u003c/p>\n",
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"\n\u003cp>During the week, \u003ca href=\"https://www.instagram.com/plentyoakland/\">Plenty\u003c/a> is an understated little cafe that has become a lunchtime staple for scores of Uptown Oakland office workers. Regulars might come two or three times a week to get their fix of butter-miso salmon, avocado toast or any of a half-dozen \u003ca href=\"https://www.kqed.org/arts/tag/japanese-food\">Japanese\u003c/a>-inflected grain bowls.\u003c/p>\n"
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"innerHTML": "\n\u003cp>In other words: It’s a lovely everyday restaurant. But not exactly someplace you’d think to go for a special celebration.\u003c/p>\n",
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"\n\u003cp>In other words: It’s a lovely everyday restaurant. But not exactly someplace you’d think to go for a special celebration.\u003c/p>\n"
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"innerHTML": "\n\u003cp>When I visited Plenty on a Sunday afternoon in August, however, I experienced the most elegant multi-course Japanese meal I’d eaten in many months. The airiest tempura, made with seasonal farmers market vegetables. Pristine sashimi. A tuna’s head picked clean and gelatinized to form the most amazing maguro “head cheese.” \u003c/p>\n",
"innerContent": [
"\n\u003cp>When I visited Plenty on a Sunday afternoon in August, however, I experienced the most elegant multi-course Japanese meal I’d eaten in many months. The airiest tempura, made with seasonal farmers market vegetables. Pristine sashimi. A tuna’s head picked clean and gelatinized to form the most amazing maguro “head cheese.” \u003c/p>\n"
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"innerHTML": "\n\u003cp>Dish after artfully plated dish came out, all served in a casual, intimate setting. Every other table, except one, was empty the whole time we were there. It felt like we were dining in a friend’s living room — if said friend’s bar happened to be stocked with a killer sake and shochu collection.\u003c/p>\n",
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"\n\u003cp>Dish after artfully plated dish came out, all served in a casual, intimate setting. Every other table, except one, was empty the whole time we were there. It felt like we were dining in a friend’s living room — if said friend’s bar happened to be stocked with a killer sake and shochu collection.\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/2/2026/10/plenty-plus-tempura.jpg\" alt=\"Overhead view of a tempura rice bowl, artfully drizzled with thick soy sauce.\" class=\"wp-image-13994424\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-tempura.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-tempura-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-tempura-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-tempura-1536x1024.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\"/>\u003cfigcaption class=\"wp-element-caption\">Chef Asuka Uchida’s take on ten-don, or a tempura rice bowl. \u003ccite class=\"wp-inline-image-credit\"> (Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n",
"innerContent": [
"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-tempura.jpg\" alt=\"Overhead view of a tempura rice bowl, artfully drizzled with thick soy sauce.\" class=\"wp-image-13994424\"/>\u003cfigcaption class=\"wp-element-caption\">Chef Asuka Uchida’s take on ten-don, or a tempura rice bowl. \u003ccite class=\"wp-inline-image-credit\"> (Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n"
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"innerHTML": "\n\u003cp>As it turns out, this special prix-fixe lunch pop-up, known as \u003ca href=\"https://www.instagram.com/plentyplusoakland/\">Plenty Plus\u003c/a> (or Plenty+), takes over the restaurant just one Saturday and Sunday each month. It comes courtesy of chef Asuka Uchida, whose cooking I’ve gone out of my way to seek since her days at B-Dama, where she made the most comforting pork belly and mizuna hot pot. Later, at the \u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/fish-and-bird-izakaya-closing-22264629.php\">recently closed\u003c/a> Fish & Bird Izakaya, her gravy-drenched hamburg steak was my single favorite pandemic-era heat-and-eat dish. Over the past decade, she’s quietly made a name for herself as one of the Bay Area’s most respected Japanese chefs.\u003c/p>\n",
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"\n\u003cp>As it turns out, this special prix-fixe lunch pop-up, known as \u003ca href=\"https://www.instagram.com/plentyplusoakland/\">Plenty Plus\u003c/a> (or Plenty+), takes over the restaurant just one Saturday and Sunday each month. It comes courtesy of chef Asuka Uchida, whose cooking I’ve gone out of my way to seek since her days at B-Dama, where she made the most comforting pork belly and mizuna hot pot. Later, at the \u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/fish-and-bird-izakaya-closing-22264629.php\">recently closed\u003c/a> Fish & Bird Izakaya, her gravy-drenched hamburg steak was my single favorite pandemic-era heat-and-eat dish. Over the past decade, she’s quietly made a name for herself as one of the Bay Area’s most respected Japanese chefs.\u003c/p>\n"
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"innerHTML": "\n\u003cp>Uchida and Plenty owner and co-chef Jack Lin came up with the idea for Plenty+ in 2025, after Uchida had already been working at Plenty for a couple of years. She’d taken the job after suffering a knee injury at Fish & Bird, and the more casual cafe gig offered some respite from the 13-hour shifts she used to work. Lin, who describes himself as Uchida’s “biggest fan,” says the food on Plenty’s day-to-day menu became much more refined as soon as she came on board. But he also felt like it was a waste for such a skilled chef to spend her days \u003cem>only\u003c/em> cooking katsu bowls and fried chicken sandwiches. \u003c/p>\n",
"innerContent": [
"\n\u003cp>Uchida and Plenty owner and co-chef Jack Lin came up with the idea for Plenty+ in 2025, after Uchida had already been working at Plenty for a couple of years. She’d taken the job after suffering a knee injury at Fish & Bird, and the more casual cafe gig offered some respite from the 13-hour shifts she used to work. Lin, who describes himself as Uchida’s “biggest fan,” says the food on Plenty’s day-to-day menu became much more refined as soon as she came on board. But he also felt like it was a waste for such a skilled chef to spend her days \u003cem>only\u003c/em> cooking katsu bowls and fried chicken sandwiches. \u003c/p>\n"
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"innerHTML": "\n\u003cp>“I wanted to showcase her talents,” Lin says.\u003c/p>\n",
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"\n\u003cp>“I wanted to showcase her talents,” Lin says.\u003c/p>\n"
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"innerHTML": "\n\u003cp>So, the two began to plan occasional pop-ups on weekends, when the restaurant is normally closed. Lin gave Uchida full creative control over the more upscale prix-fixe meals (currently priced at $80 a person). She builds each month’s menu out of seafood that’s in season at Tokyo’s \u003ca href=\"https://en.wikipedia.org/wiki/Toyosu_Market\">Toyosu Market\u003c/a> and whatever produce catches her eye at the Old Oakland farmers market. \u003c/p>\n",
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"\n\u003cp>So, the two began to plan occasional pop-ups on weekends, when the restaurant is normally closed. Lin gave Uchida full creative control over the more upscale prix-fixe meals (currently priced at $80 a person). She builds each month’s menu out of seafood that’s in season at Tokyo’s \u003ca href=\"https://en.wikipedia.org/wiki/Toyosu_Market\">Toyosu Market\u003c/a> and whatever produce catches her eye at the Old Oakland farmers market. \u003c/p>\n"
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"innerHTML": "\n\u003cp>“I never make the same dish twice,” Uchida says. “It’s my feeling every time.”\u003c/p>\n",
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"\n\u003cp>“I never make the same dish twice,” Uchida says. “It’s my feeling every time.”\u003c/p>\n"
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"alt": "A bowl of dark miso soup loaded with assorted green vegetables.",
"srcset": "https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-miso-soup.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-miso-soup-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-miso-soup-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-miso-soup-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/2/2026/10/plenty-plus-miso-soup.jpg\" alt=\"A bowl of dark miso soup loaded with assorted green vegetables.\" class=\"wp-image-13994425\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-miso-soup.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-miso-soup-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-miso-soup-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-miso-soup-1536x1024.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\"/>\u003cfigcaption class=\"wp-element-caption\">The soup base was dark, savory Hatcho miso and a dashi made with both bonito and dried flying fish shavings.\u003ccite class=\"wp-inline-image-credit\"> (Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n",
"innerContent": [
"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-miso-soup.jpg\" alt=\"A bowl of dark miso soup loaded with assorted green vegetables.\" class=\"wp-image-13994425\"/>\u003cfigcaption class=\"wp-element-caption\">The soup base was dark, savory Hatcho miso and a dashi made with both bonito and dried flying fish shavings.\u003ccite class=\"wp-inline-image-credit\"> (Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n"
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"innerHTML": "\n\u003cp>During my lunch visit, the meal started with a trio of cold dishes. There was toothsome \u003ca href=\"https://tsurizukan.com/en/fish/isaki/\">Isaki\u003c/a> (chicken grunt) sashimi topped with sweet cherry tomatoes and a slurry of numbing sansho pepper. There was an extra-jiggly version of chawanmushi crowned with sweet, peak-season Hokkaido uni. My favorite was the aforementioned head cheese — a thunder blast of earthy umami with squishy, pleasingly gelatinous bits from the fish’s eyes.\u003c/p>\n",
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"\n\u003cp>During my lunch visit, the meal started with a trio of cold dishes. There was toothsome \u003ca href=\"https://tsurizukan.com/en/fish/isaki/\">Isaki\u003c/a> (chicken grunt) sashimi topped with sweet cherry tomatoes and a slurry of numbing sansho pepper. There was an extra-jiggly version of chawanmushi crowned with sweet, peak-season Hokkaido uni. My favorite was the aforementioned head cheese — a thunder blast of earthy umami with squishy, pleasingly gelatinous bits from the fish’s eyes.\u003c/p>\n"
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"innerHTML": "\n\u003cp>Every dish had some element of surprise and delight. The second course was probably the most texturally interesting bowl of miso soup I’ve ever eaten, loaded with spongy taro stems, a super-slippery variety of seaweed and the wispy tendrils of a kabocha squash plant. \u003c/p>\n",
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"\n\u003cp>Every dish had some element of surprise and delight. The second course was probably the most texturally interesting bowl of miso soup I’ve ever eaten, loaded with spongy taro stems, a super-slippery variety of seaweed and the wispy tendrils of a kabocha squash plant. \u003c/p>\n"
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"innerHTML": "\n\u003cp>For the entree, Uchida served her take on a tempura rice bowl, or ten-don. Instead of your standard shrimp or sweet potato tempura, the bowl was built around interesting seasonal vegetables: beef and pea shoots, sweet manganji peppers stuffed with Gulf shrimp, and pork tenderloin wrapped around a stack of green beans and eggplant. We marveled at the deep-frying precision that allowed us to bite cleanly through each crisp bundle of meat and vegetables. \u003c/p>\n",
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"\n\u003cp>For the entree, Uchida served her take on a tempura rice bowl, or ten-don. Instead of your standard shrimp or sweet potato tempura, the bowl was built around interesting seasonal vegetables: beef and pea shoots, sweet manganji peppers stuffed with Gulf shrimp, and pork tenderloin wrapped around a stack of green beans and eggplant. We marveled at the deep-frying precision that allowed us to bite cleanly through each crisp bundle of meat and vegetables. \u003c/p>\n"
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"alt": "Close-up of the cross section of beef-wrapped pea shoot tempura.",
"srcset": "https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-beef-and-pea-shoot-tempura.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-beef-and-pea-shoot-tempura-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-beef-and-pea-shoot-tempura-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-beef-and-pea-shoot-tempura-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/2/2026/10/plenty-plus-beef-and-pea-shoot-tempura.jpg\" alt=\"Close-up of the cross section of beef-wrapped pea shoot tempura.\" class=\"wp-image-13994426\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-beef-and-pea-shoot-tempura.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-beef-and-pea-shoot-tempura-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-beef-and-pea-shoot-tempura-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-beef-and-pea-shoot-tempura-1536x1024.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\"/>\u003cfigcaption class=\"wp-element-caption\">The tempura was a showcase for Uchida’s deep-frying skills.\u003ccite class=\"wp-inline-image-credit\"> (Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n",
"innerContent": [
"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-beef-and-pea-shoot-tempura.jpg\" alt=\"Close-up of the cross section of beef-wrapped pea shoot tempura.\" class=\"wp-image-13994426\"/>\u003cfigcaption class=\"wp-element-caption\">The tempura was a showcase for Uchida’s deep-frying skills.\u003ccite class=\"wp-inline-image-credit\"> (Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n"
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"innerHTML": "\n\u003cp>Here in the Bay Area, most Japanese restaurants tend to specialize in clearly defined categories of dishes — the tempuras and sushi rolls and assorted grilled skewers. But even as Uchida works within those same basic frameworks, the cooking at Plenty+ feels more modern and idiosyncratic, like what you’d find at a little unmarked izakaya you might stumble upon in some alleyway in Japan.\u003c/p>\n",
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"\n\u003cp>Here in the Bay Area, most Japanese restaurants tend to specialize in clearly defined categories of dishes — the tempuras and sushi rolls and assorted grilled skewers. But even as Uchida works within those same basic frameworks, the cooking at Plenty+ feels more modern and idiosyncratic, like what you’d find at a little unmarked izakaya you might stumble upon in some alleyway in Japan.\u003c/p>\n"
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"innerHTML": "\n\u003cp>On Plenty+ days, Lin plays the part of “server and glorified dishwasher,” as he puts it. But the service, too, is part of what makes the meal feel so special and intimate. Lin says they intentionally stagger their \u003ca href=\"https://plentyoakland.wixsite.com/website/reservations\">reservations\u003c/a> so there are no more than a couple of tables at a time. Every time he dropped off a dish for us, he’d spend several minutes offering detailed commentary about the provenance of the ingredients (e.g., the young ginger you can only procure at the farmers market at 5 a.m.) and the specific precepts of cooking wizardry deployed. “Take the shiso leaf and slap it in your hand before adding it to the cocktail,” he instructed us at one point. \u003c/p>\n",
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"\n\u003cp>On Plenty+ days, Lin plays the part of “server and glorified dishwasher,” as he puts it. But the service, too, is part of what makes the meal feel so special and intimate. Lin says they intentionally stagger their \u003ca href=\"https://plentyoakland.wixsite.com/website/reservations\">reservations\u003c/a> so there are no more than a couple of tables at a time. Every time he dropped off a dish for us, he’d spend several minutes offering detailed commentary about the provenance of the ingredients (e.g., the young ginger you can only procure at the farmers market at 5 a.m.) and the specific precepts of cooking wizardry deployed. “Take the shiso leaf and slap it in your hand before adding it to the cocktail,” he instructed us at one point. \u003c/p>\n"
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"innerHTML": "\n\u003cp>It’s the kind of narration you expect at a fine dining restaurant — but in a jeans-and-hoodies kind of setting and, while not inexpensive at $80 a person, a much lower price point than what you’d pay for a comparably delicious, labor-intensive tasting menu at a fancier Japanese restaurant. Lin says they’re able to keep the price relatively low because he and Uchida are the only ones who work the pop-ups. \u003c/p>\n",
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"innerHTML": "\n\u003cp>As soon as one month’s edition is over, Uchida immediately starts planning for the next.\u003c/p>\n",
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"innerHTML": "\n\u003cp>For Oct. 10–11, Uchida is serving her version of another comfort food classic: stuffed cabbage rolls served in a clear broth. The rest of the menu is a work in progress, but Lin says they’re trying to source hatahata (sandfish) and sanma (Pacific saury) from Japan to make karaage and sashimi, respectively. Dessert is chestnut cake with roasted apple ice cream.\u003c/p>\n",
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"innerHTML": "\n\u003cp>“But as far as how it all gets plated,” Lin says, “it’s always a surprise.”\u003c/p>\n",
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"innerHTML": "\n\u003cp>\u003ca href=\"https://plentyoakland.wixsite.com/website/plenty-plus\">\u003cem>Plenty+\u003c/em>\u003c/a>\u003cem> takes place roughly one weekend a month, Saturday and Sunday from noon to 6 p.m., at Plenty (1825 San Pablo Ave., Oakland). The next edition will be on Oct. 10 and 11. The current price is $80 per person; \u003c/em>\u003ca href=\"https://plentyoakland.wixsite.com/website/reservations\">\u003cem>advance reservations\u003c/em>\u003c/a>\u003cem> are required.\u003c/em>\u003c/p>\n",
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"\n\u003cp>\u003ca href=\"https://plentyoakland.wixsite.com/website/plenty-plus\">\u003cem>Plenty+\u003c/em>\u003c/a>\u003cem> takes place roughly one weekend a month, Saturday and Sunday from noon to 6 p.m., at Plenty (1825 San Pablo Ave., Oakland). The next edition will be on Oct. 10 and 11. The current price is $80 per person; \u003c/em>\u003ca href=\"https://plentyoakland.wixsite.com/website/reservations\">\u003cem>advance reservations\u003c/em>\u003c/a>\u003cem> are required.\u003c/em>\u003c/p>\n"
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"excerpt": "The monthly prix-fixe feasts at Plenty Plus are the brainchild of chef Asuka Uchida.",
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"title": "Plenty Plus Is Oakland's Most Delicious Japanese Pop-Up | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>During the week, \u003ca href=\"https://www.instagram.com/plentyoakland/\">Plenty\u003c/a> is an understated little cafe that has become a lunchtime staple for scores of Uptown Oakland office workers. Regulars might come two or three times a week to get their fix of butter-miso salmon, avocado toast or any of a half-dozen \u003ca href=\"https://www.kqed.org/arts/tag/japanese-food\">Japanese\u003c/a>-inflected grain bowls.\u003c/p>\n\n\n\n\u003cp>In other words: It’s a lovely everyday restaurant. But not exactly someplace you’d think to go for a special celebration.\u003c/p>\n\n\n\n\u003cp>When I visited Plenty on a Sunday afternoon in August, however, I experienced the most elegant multi-course Japanese meal I’d eaten in many months. The airiest tempura, made with seasonal farmers market vegetables. Pristine sashimi. A tuna’s head picked clean and gelatinized to form the most amazing maguro “head cheese.” \u003c/p>\n\n\n\n\u003cp>Dish after artfully plated dish came out, all served in a casual, intimate setting. Every other table, except one, was empty the whole time we were there. It felt like we were dining in a friend’s living room — if said friend’s bar happened to be stocked with a killer sake and shochu collection.\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/2/2026/10/plenty-plus-tempura.jpg\" alt=\"Overhead view of a tempura rice bowl, artfully drizzled with thick soy sauce.\" class=\"wp-image-13994424\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-tempura.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-tempura-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-tempura-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-tempura-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Chef Asuka Uchida’s take on ten-don, or a tempura rice bowl. (Luke Tsai/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>As it turns out, this special prix-fixe lunch pop-up, known as \u003ca href=\"https://www.instagram.com/plentyplusoakland/\">Plenty Plus\u003c/a> (or Plenty+), takes over the restaurant just one Saturday and Sunday each month. It comes courtesy of chef Asuka Uchida, whose cooking I’ve gone out of my way to seek since her days at B-Dama, where she made the most comforting pork belly and mizuna hot pot. Later, at the \u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/fish-and-bird-izakaya-closing-22264629.php\">recently closed\u003c/a> Fish & Bird Izakaya, her gravy-drenched hamburg steak was my single favorite pandemic-era heat-and-eat dish. Over the past decade, she’s quietly made a name for herself as one of the Bay Area’s most respected Japanese chefs.\u003c/p>\n\n\n\n\u003cp>Uchida and Plenty owner and co-chef Jack Lin came up with the idea for Plenty+ in 2025, after Uchida had already been working at Plenty for a couple of years. She’d taken the job after suffering a knee injury at Fish & Bird, and the more casual cafe gig offered some respite from the 13-hour shifts she used to work. Lin, who describes himself as Uchida’s “biggest fan,” says the food on Plenty’s day-to-day menu became much more refined as soon as she came on board. But he also felt like it was a waste for such a skilled chef to spend her days \u003cem>only\u003c/em> cooking katsu bowls and fried chicken sandwiches. \u003c/p>\n\n\n\n\u003cp>“I wanted to showcase her talents,” Lin says.\u003c/p>\n\n\n\n\u003cp>So, the two began to plan occasional pop-ups on weekends, when the restaurant is normally closed. Lin gave Uchida full creative control over the more upscale prix-fixe meals (currently priced at $80 a person). She builds each month’s menu out of seafood that’s in season at Tokyo’s \u003ca href=\"https://en.wikipedia.org/wiki/Toyosu_Market\">Toyosu Market\u003c/a> and whatever produce catches her eye at the Old Oakland farmers market. \u003c/p>\n\n\n\n\u003cp>“I never make the same dish twice,” Uchida says. “It’s my feeling every time.”\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/2/2026/10/plenty-plus-miso-soup.jpg\" alt=\"A bowl of dark miso soup loaded with assorted green vegetables.\" class=\"wp-image-13994425\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-miso-soup.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-miso-soup-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-miso-soup-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-miso-soup-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">The soup base was dark, savory Hatcho miso and a dashi made with both bonito and dried flying fish shavings. (Luke Tsai/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>During my lunch visit, the meal started with a trio of cold dishes. There was toothsome \u003ca href=\"https://tsurizukan.com/en/fish/isaki/\">Isaki\u003c/a> (chicken grunt) sashimi topped with sweet cherry tomatoes and a slurry of numbing sansho pepper. There was an extra-jiggly version of chawanmushi crowned with sweet, peak-season Hokkaido uni. My favorite was the aforementioned head cheese — a thunder blast of earthy umami with squishy, pleasingly gelatinous bits from the fish’s eyes.\u003c/p>\n\n\n\n\u003cp>Every dish had some element of surprise and delight. The second course was probably the most texturally interesting bowl of miso soup I’ve ever eaten, loaded with spongy taro stems, a super-slippery variety of seaweed and the wispy tendrils of a kabocha squash plant. \u003c/p>\n\n\n\n\u003cp>For the entree, Uchida served her take on a tempura rice bowl, or ten-don. Instead of your standard shrimp or sweet potato tempura, the bowl was built around interesting seasonal vegetables: beef and pea shoots, sweet manganji peppers stuffed with Gulf shrimp, and pork tenderloin wrapped around a stack of green beans and eggplant. We marveled at the deep-frying precision that allowed us to bite cleanly through each crisp bundle of meat and vegetables. \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/2/2026/10/plenty-plus-beef-and-pea-shoot-tempura.jpg\" alt=\"Close-up of the cross section of beef-wrapped pea shoot tempura.\" class=\"wp-image-13994426\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-beef-and-pea-shoot-tempura.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-beef-and-pea-shoot-tempura-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-beef-and-pea-shoot-tempura-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-beef-and-pea-shoot-tempura-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">The tempura was a showcase for Uchida’s deep-frying skills. (Luke Tsai/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>Here in the Bay Area, most Japanese restaurants tend to specialize in clearly defined categories of dishes — the tempuras and sushi rolls and assorted grilled skewers. But even as Uchida works within those same basic frameworks, the cooking at Plenty+ feels more modern and idiosyncratic, like what you’d find at a little unmarked izakaya you might stumble upon in some alleyway in Japan.\u003c/p>\n\n\n\n\u003cp>On Plenty+ days, Lin plays the part of “server and glorified dishwasher,” as he puts it. But the service, too, is part of what makes the meal feel so special and intimate. Lin says they intentionally stagger their \u003ca href=\"https://plentyoakland.wixsite.com/website/reservations\">reservations\u003c/a> so there are no more than a couple of tables at a time. Every time he dropped off a dish for us, he’d spend several minutes offering detailed commentary about the provenance of the ingredients (e.g., the young ginger you can only procure at the farmers market at 5 a.m.) and the specific precepts of cooking wizardry deployed. “Take the shiso leaf and slap it in your hand before adding it to the cocktail,” he instructed us at one point. \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/2/2026/10/plenty-plus-dessert.jpg\" alt=\"Two small jars of bright purple shaved ice.\" class=\"wp-image-13994427\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-dessert.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-dessert-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-dessert-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/10/plenty-plus-dessert-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Dessert was Kyoho grape granita served over lemon-thyme sponge cake. (Luke Tsai/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>It’s the kind of narration you expect at a fine dining restaurant — but in a jeans-and-hoodies kind of setting and, while not inexpensive at $80 a person, a much lower price point than what you’d pay for a comparably delicious, labor-intensive tasting menu at a fancier Japanese restaurant. Lin says they’re able to keep the price relatively low because he and Uchida are the only ones who work the pop-ups. \u003c/p>\n\n\n\n\n\n\u003cp>As soon as one month’s edition is over, Uchida immediately starts planning for the next.\u003c/p>\n\n\n\n\u003cp>For Oct. 10–11, Uchida is serving her version of another comfort food classic: stuffed cabbage rolls served in a clear broth. The rest of the menu is a work in progress, but Lin says they’re trying to source hatahata (sandfish) and sanma (Pacific saury) from Japan to make karaage and sashimi, respectively. Dessert is chestnut cake with roasted apple ice cream.\u003c/p>\n\n\n\n\u003cp>“But as far as how it all gets plated,” Lin says, “it’s always a surprise.”\u003c/p>\n\n\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\"/>\n\n\n\n\u003cp>\u003ca href=\"https://plentyoakland.wixsite.com/website/plenty-plus\">\u003cem>Plenty+\u003c/em>\u003c/a>\u003cem> takes place roughly one weekend a month, Saturday and Sunday from noon to 6 p.m., at Plenty (1825 San Pablo Ave., Oakland). The next edition will be on Oct. 10 and 11. The current price is $80 per person; \u003c/em>\u003ca href=\"https://plentyoakland.wixsite.com/website/reservations\">\u003cem>advance reservations\u003c/em>\u003c/a>\u003cem> are required.\u003c/em>\u003c/p>\n\u003c/div>\u003c/p>",
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"slug": "on-calfresh-you-can-once-again-get-60-of-free-fruits-and-vegetables-monthly-for-a-limited-time",
"title": "On CalFresh? You Can Once Again Get $60 of Free Fruits and Vegetables Monthly — for a Limited Time",
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"headTitle": "On CalFresh? You Can Once Again Get $60 of Free Fruits and Vegetables Monthly — for a Limited Time | KQED",
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"content": "\n\u003cp>A paused state program providing extra money for families to buy fruits and vegetables if they use CalFresh — California’s version of the Supplemental Nutrition Assistance Program, or SNAP — is up and running again, for now. \u003c/p>\n\n\n\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> works like this: When customers purchase food at \u003ca href=\"https://www.cdss.ca.gov/inforesources/cdss-programs/ebt/california-fruit-vegetable-ebt-pilot-project/calfresh-fruit-vegetable-ebt-pilot-project-locations\">participating markets\u003c/a>, they just swipe their Electronic Benefit Transfer (EBT) card. For every purchase of fresh fruits and vegetables with that card, up to $60, customers receive an instant rebate each month applied to the card. \u003c/p>\n\n\n\n\u003cp>This makes any produce purchased with an EBT card effectively free at the register — and leaves the customer with more funds left on their card that they can then spend on any other items covered by CalFresh. Check out KQED’s \u003ca href=\"https://www.kqed.org/news/12066120/calfresh-snap-benefits-free-food-stamps-fruit-vegetables-ebt-program\">detailed guide on how to use the program\u003c/a> if you have an EBT card. \u003c/p>\n\n\n\n\u003cp>The Fruit and Vegetable EBT Program was suspended in June due to lack of funds, and food security advocates began \u003ca href=\"https://www.kqed.org/news/12086730/a-california-program-providing-fruits-and-veggies-to-low-income-families-is-running-out\">ringing the alarm\u003c/a> about the program’s long-term future. \u003c/p>\n\n\n\n\n\n\u003cp>But in July, Fremont Assemblymember Alex Lee announced that \u003ca href=\"https://www.kqed.org/news/12089686/funding-secured-for-california-program-providing-fruits-and-veggies-to-low-income-families\">$20 million had been set aside\u003c/a> in the 2026-27 state budget to keep the program alive. \u003c/p>\n\n\n\n\u003cp>The revived program, which restarts Thursday, “will be running very slowly, as it has always,” said Grecia Marquez-Nieblas, senior manager at food policy nonprofit \u003ca href=\"https://www.fullwell.us/fruit-vegetable-supplemental-benefits\">Fullwell\u003c/a>, which helps administer the program. “There will be no changes. They’ll still be able to earn [that] $60 per month.” \u003c/p>\n\n\n\n\u003cp>Marquez-Nieblas emphasized that recipients do not need to sign up for anything, since the instant rebate is automatically applied to anyone on CalFresh. \u003c/p>\n\n\n\n\u003cp>“They’ll be able to do their regular shopping,” she said. “All they have to do is to go to one of those participating locations.” \u003c/p>\n\n\n\n\u003cp>Over 80 locations — from retailers to farmer’s markets — are involved with the Fruit and Vegetable EBT Program. In the Bay Area, these locations are all either in \u003ca href=\"https://www.cdss.ca.gov/inforesources/cdss-programs/ebt/california-fruit-vegetable-ebt-pilot-project/calfresh-fruit-vegetable-ebt-pilot-project-locations\">Alameda or Santa Clara County\u003c/a>. \u003c/p>\n\n\n\n\u003cp>The California Department of Social Services’ website advises that participants call the location first to make sure it is \u003ca href=\"https://www.cdss.ca.gov/inforesources/cdss-programs/ebt/california-fruit-vegetable-ebt-pilot-project/calfresh-fruit-vegetable-ebt-pilot-project-locations\">still operating the program\u003c/a>, given the pause over the summer. But according to \u003ca href=\"https://www.cdss.ca.gov/inforesources/ebt/california-fruit-vegetable-ebt-pilot-project\">CDSS,\u003c/a> the program “is not being expanded to new retail locations.”\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">Back for a limited time\u003c/h2>\n\n\n\n\u003cp>Since the funds that restarted the Fruit and Vegetable EBT Program were a one-time allocation in the state’s budget, the program has only returned for an unspecified limited period. \u003c/p>\n\n\n\n\u003cp>Advocates estimate it “will be running at least through the end of the year, perhaps into the early January before it pauses,” Marquez-Nieblas said. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-embed is-type-rich is-provider-instagram wp-block-embed-instagram\">\u003cdiv class=\"wp-block-embed__wrapper\">\nhttps://www.instagram.com/reel/DSX8MAaD3Ky/\n\u003c/div>\u003c/figure>\n\n\n\n\u003cp>But the money being available now is nonetheless vital: Marquez-Nieblas said not having the program active during the summer was difficult for families — especially with \u003ca href=\"https://www.kqed.org/news/12086417/as-calfresh-guidelines-expand-where-can-students-who-rely-on-school-meals-go\">kids out of school missing free breakfast and lunch meals\u003c/a>. At the time the Fruit and Vegetable EBT Program was last operating in June, there were around 99,00 families participating across the state, she said.\u003c/p>\n\n\n\n\u003cp>“We’ve been hearing since June: ‘When is it going to come back? When will the program be active?’” she said. “I’m excited that we can have an answer now.\u003c/p>\n\n\n\n\u003cp>“We can start getting those dollars out the door as soon as we can.”\u003c/p>\n",
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"innerHTML": "\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> works like this: When customers purchase food at \u003ca href=\"https://www.cdss.ca.gov/inforesources/cdss-programs/ebt/california-fruit-vegetable-ebt-pilot-project/calfresh-fruit-vegetable-ebt-pilot-project-locations\">participating markets\u003c/a>, they just swipe their Electronic Benefit Transfer (EBT) card. For every purchase of fresh fruits and vegetables with that card, up to $60, customers receive an instant rebate each month applied to the card. \u003c/p>\n",
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"innerHTML": "\n\u003cp>This makes any produce purchased with an EBT card effectively free at the register — and leaves the customer with more funds left on their card that they can then spend on any other items covered by CalFresh. Check out KQED’s \u003ca href=\"https://www.kqed.org/news/12066120/calfresh-snap-benefits-free-food-stamps-fruit-vegetables-ebt-program\">detailed guide on how to use the program\u003c/a> if you have an EBT card. \u003c/p>\n",
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"innerHTML": "\n\u003cp>But in July, Fremont Assemblymember Alex Lee announced that \u003ca href=\"https://www.kqed.org/news/12089686/funding-secured-for-california-program-providing-fruits-and-veggies-to-low-income-families\">$20 million had been set aside\u003c/a> in the 2026-27 state budget to keep the program alive. \u003c/p>\n",
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"innerHTML": "\n\u003cp>The revived program, which restarts Thursday, “will be running very slowly, as it has always,” said Grecia Marquez-Nieblas, senior manager at food policy nonprofit \u003ca href=\"https://www.fullwell.us/fruit-vegetable-supplemental-benefits\">Fullwell\u003c/a>, which helps administer the program. “There will be no changes. They’ll still be able to earn [that] $60 per month.” \u003c/p>\n",
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"\n\u003cp>The revived program, which restarts Thursday, “will be running very slowly, as it has always,” said Grecia Marquez-Nieblas, senior manager at food policy nonprofit \u003ca href=\"https://www.fullwell.us/fruit-vegetable-supplemental-benefits\">Fullwell\u003c/a>, which helps administer the program. “There will be no changes. They’ll still be able to earn [that] $60 per month.” \u003c/p>\n"
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"innerHTML": "\n\u003cp>Marquez-Nieblas emphasized that recipients do not need to sign up for anything, since the instant rebate is automatically applied to anyone on CalFresh. \u003c/p>\n",
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"innerHTML": "\n\u003cp>“They’ll be able to do their regular shopping,” she said. “All they have to do is to go to one of those participating locations.” \u003c/p>\n",
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"innerHTML": "\n\u003cp>Over 80 locations — from retailers to farmer’s markets — are involved with the Fruit and Vegetable EBT Program. In the Bay Area, these locations are all either in \u003ca href=\"https://www.cdss.ca.gov/inforesources/cdss-programs/ebt/california-fruit-vegetable-ebt-pilot-project/calfresh-fruit-vegetable-ebt-pilot-project-locations\">Alameda or Santa Clara County\u003c/a>. \u003c/p>\n",
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"\n\u003cp>Over 80 locations — from retailers to farmer’s markets — are involved with the Fruit and Vegetable EBT Program. In the Bay Area, these locations are all either in \u003ca href=\"https://www.cdss.ca.gov/inforesources/cdss-programs/ebt/california-fruit-vegetable-ebt-pilot-project/calfresh-fruit-vegetable-ebt-pilot-project-locations\">Alameda or Santa Clara County\u003c/a>. \u003c/p>\n"
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"innerHTML": "\n\u003cp>The California Department of Social Services’ website advises that participants call the location first to make sure it is \u003ca href=\"https://www.cdss.ca.gov/inforesources/cdss-programs/ebt/california-fruit-vegetable-ebt-pilot-project/calfresh-fruit-vegetable-ebt-pilot-project-locations\">still operating the program\u003c/a>, given the pause over the summer. But according to \u003ca href=\"https://www.cdss.ca.gov/inforesources/ebt/california-fruit-vegetable-ebt-pilot-project\">CDSS,\u003c/a> the program “is not being expanded to new retail locations.”\u003c/p>\n",
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"\n\u003cp>The California Department of Social Services’ website advises that participants call the location first to make sure it is \u003ca href=\"https://www.cdss.ca.gov/inforesources/cdss-programs/ebt/california-fruit-vegetable-ebt-pilot-project/calfresh-fruit-vegetable-ebt-pilot-project-locations\">still operating the program\u003c/a>, given the pause over the summer. But according to \u003ca href=\"https://www.cdss.ca.gov/inforesources/ebt/california-fruit-vegetable-ebt-pilot-project\">CDSS,\u003c/a> the program “is not being expanded to new retail locations.”\u003c/p>\n"
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"innerHTML": "\n\u003cp>Advocates estimate it “will be running at least through the end of the year, perhaps into the early January before it pauses,” Marquez-Nieblas said. \u003c/p>\n",
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"innerHTML": "\n\u003cp>But the money being available now is nonetheless vital: Marquez-Nieblas said not having the program active during the summer was difficult for families — especially with \u003ca href=\"https://www.kqed.org/news/12086417/as-calfresh-guidelines-expand-where-can-students-who-rely-on-school-meals-go\">kids out of school missing free breakfast and lunch meals\u003c/a>. At the time the Fruit and Vegetable EBT Program was last operating in June, there were around 99,00 families participating across the state, she said.\u003c/p>\n",
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"innerHTML": "\n\u003cp>“We’ve been hearing since June: ‘When is it going to come back? When will the program be active?’” she said. “I’m excited that we can have an answer now.\u003c/p>\n",
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"excerpt": "A program dedicated to providing low-income California residents with extra money for fruits and vegetables has returned this month after facing financial troubles this summer.\n",
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"title": "On CalFresh? You Can Once Again Get $60 of Free Fruits and Vegetables Monthly — for a Limited Time | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>A paused state program providing extra money for families to buy fruits and vegetables if they use CalFresh — California’s version of the Supplemental Nutrition Assistance Program, or SNAP — is up and running again, for now. \u003c/p>\n\n\n\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> works like this: When customers purchase food at \u003ca href=\"https://www.cdss.ca.gov/inforesources/cdss-programs/ebt/california-fruit-vegetable-ebt-pilot-project/calfresh-fruit-vegetable-ebt-pilot-project-locations\">participating markets\u003c/a>, they just swipe their Electronic Benefit Transfer (EBT) card. For every purchase of fresh fruits and vegetables with that card, up to $60, customers receive an instant rebate each month applied to the card. \u003c/p>\n\n\n\n\u003cp>This makes any produce purchased with an EBT card effectively free at the register — and leaves the customer with more funds left on their card that they can then spend on any other items covered by CalFresh. Check out KQED’s \u003ca href=\"https://www.kqed.org/news/12066120/calfresh-snap-benefits-free-food-stamps-fruit-vegetables-ebt-program\">detailed guide on how to use the program\u003c/a> if you have an EBT card. \u003c/p>\n\n\n\n\u003cp>The Fruit and Vegetable EBT Program was suspended in June due to lack of funds, and food security advocates began \u003ca href=\"https://www.kqed.org/news/12086730/a-california-program-providing-fruits-and-veggies-to-low-income-families-is-running-out\">ringing the alarm\u003c/a> about the program’s long-term future. \u003c/p>\n\n\n\n\n\n\u003cp>But in July, Fremont Assemblymember Alex Lee announced that \u003ca href=\"https://www.kqed.org/news/12089686/funding-secured-for-california-program-providing-fruits-and-veggies-to-low-income-families\">$20 million had been set aside\u003c/a> in the 2026-27 state budget to keep the program alive. \u003c/p>\n\n\n\n\u003cp>The revived program, which restarts Thursday, “will be running very slowly, as it has always,” said Grecia Marquez-Nieblas, senior manager at food policy nonprofit \u003ca href=\"https://www.fullwell.us/fruit-vegetable-supplemental-benefits\">Fullwell\u003c/a>, which helps administer the program. “There will be no changes. They’ll still be able to earn [that] $60 per month.” \u003c/p>\n\n\n\n\u003cp>Marquez-Nieblas emphasized that recipients do not need to sign up for anything, since the instant rebate is automatically applied to anyone on CalFresh. \u003c/p>\n\n\n\n\u003cp>“They’ll be able to do their regular shopping,” she said. “All they have to do is to go to one of those participating locations.” \u003c/p>\n\n\n\n\u003cp>Over 80 locations — from retailers to farmer’s markets — are involved with the Fruit and Vegetable EBT Program. In the Bay Area, these locations are all either in \u003ca href=\"https://www.cdss.ca.gov/inforesources/cdss-programs/ebt/california-fruit-vegetable-ebt-pilot-project/calfresh-fruit-vegetable-ebt-pilot-project-locations\">Alameda or Santa Clara County\u003c/a>. \u003c/p>\n\n\n\n\u003cp>The California Department of Social Services’ website advises that participants call the location first to make sure it is \u003ca href=\"https://www.cdss.ca.gov/inforesources/cdss-programs/ebt/california-fruit-vegetable-ebt-pilot-project/calfresh-fruit-vegetable-ebt-pilot-project-locations\">still operating the program\u003c/a>, given the pause over the summer. But according to \u003ca href=\"https://www.cdss.ca.gov/inforesources/ebt/california-fruit-vegetable-ebt-pilot-project\">CDSS,\u003c/a> the program “is not being expanded to new retail locations.”\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">Back for a limited time\u003c/h2>\n\n\n\n\u003cp>Since the funds that restarted the Fruit and Vegetable EBT Program were a one-time allocation in the state’s budget, the program has only returned for an unspecified limited period. \u003c/p>\n\n\n\n\u003cp>Advocates estimate it “will be running at least through the end of the year, perhaps into the early January before it pauses,” Marquez-Nieblas said. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-embed is-type-rich is-provider-instagram wp-block-embed-instagram\">\u003cdiv class=\"wp-block-embed__wrapper\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/div>\u003c/figure>\n\n\n\n\u003cp>But the money being available now is nonetheless vital: Marquez-Nieblas said not having the program active during the summer was difficult for families — especially with \u003ca href=\"https://www.kqed.org/news/12086417/as-calfresh-guidelines-expand-where-can-students-who-rely-on-school-meals-go\">kids out of school missing free breakfast and lunch meals\u003c/a>. At the time the Fruit and Vegetable EBT Program was last operating in June, there were around 99,00 families participating across the state, she said.\u003c/p>\n\n\n\n\u003cp>“We’ve been hearing since June: ‘When is it going to come back? When will the program be active?’” she said. “I’m excited that we can have an answer now.\u003c/p>\n\n\n\n\u003cp>“We can start getting those dollars out the door as soon as we can.”\u003c/p>\n\u003c/div>\u003c/p>",
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"slug": "puerto-rican-restaurant-fire-oakland-reopening-two-star-market-dimond",
"title": "After a Devastating Fire, Oakland’s Only Puerto Rican Restaurant Returns to Its Roots",
"publishDate": 1790369132,
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"headTitle": "After a Devastating Fire, Oakland’s Only Puerto Rican Restaurant Returns to Its Roots | KQED",
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"content": "\n\u003cp>Even the most suspenseful \u003ca href=\"https://knowyourmeme.com/memes/preparing-for-my-netflix-documentary\">Netflix docuseries\u003c/a> would be hard-pressed to match the tumultuous, up-and-down career of chef Eric Rivera. In the 2010s, Rivera co-founded Borinquen Soul, one of Oakland’s first and most beloved \u003ca href=\"https://www.kqed.org/arts/tag/puerto-rico\">Puerto Rican\u003c/a> food businesses — and then, at the peak of his success, wound up spending seven years in jail and state prison \u003ca href=\"https://www.kqed.org/arts/13977950/puerto-rican-restaurant-oakland-borinquen-soul-eric-rivera-comeback-santa-rita-jail\">for a crime he says he didn’t commit\u003c/a>. \u003c/p>\n\n\n\n\n\n\u003cp>Now, a year after the chef’s triumphant return with a new restaurant, \u003ca href=\"https://www.instagram.com/puertoricanstreetcuisine/\">Puerto Rican Street Cuisine\u003c/a>, disaster has struck again. A few weeks ago, a \u003ca href=\"https://www.instagram.com/p/Dc4uUK3Ghpp/\">huge fire\u003c/a> broke out behind the East Oakland restaurant, destroying its back wall, its newly remodeled backyard (designed to look like a traditional Puerto Rican house, or “\u003ca href=\"https://www.nytimes.com/2025/09/10/realestate/bad-bunny-puerto-rico-residency-casita.html\">casita\u003c/a>”), its walk-in fridge and Rivera’s personal office. All told, it’ll be a minimum of six to eight months of repairs before Rivera can even think about reopening what is, for the time being, the only full-fledged Puerto Rican restaurant in Oakland. \u003c/p>\n\n\n\n\u003cp>For fans of Puerto Rican Street Cuisine’s fragrant arroz con gandules and garlicky, slow-roasted pernil, there is a sliver of good news. It didn’t take Rivera long to find a new, temporary location for the restaurant — and there’s a bit of poetic symmetry to it as well. On Oct. 3, Puerto Rican Street Cuisine will reopen inside the \u003ca href=\"https://www.instagram.com/2starmarket_oakland/\">Two Star Market\u003c/a> in Oakland’s Dimond District. That’s the exact same corner store where Rivera opened his first restaurant, \u003ca href=\"https://eastbayexpress.com/borinquen-soul-dishes-out-puerto-rican-grandma-food-inside-an-oakland-convenience-store-2-1/\">Borinquen Soul\u003c/a>, more than a decade ago. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-3 is-layout-flex wp-block-gallery-is-layout-flex\">\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1500\" height=\"2000\" data-id=\"13994222\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/puerto-rican-street-cuisine-fire-1.jpg\" alt=\"The charred remains of a burned building.\" class=\"wp-image-13994222\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/puerto-rican-street-cuisine-fire-1.jpg 1500w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/puerto-rican-street-cuisine-fire-1-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/puerto-rican-street-cuisine-fire-1-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/puerto-rican-street-cuisine-fire-1-1152x1536.jpg 1152w\" sizes=\"auto, (max-width: 1500px) 100vw, 1500px\" />\u003cfigcaption class=\"wp-element-caption\">The charred remains of part of the restaurant. (Courtesy of Eric Rivera)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1500\" height=\"2000\" data-id=\"13994221\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/puerto-rican-street-cuisine-fire-2.jpg\" alt=\"Remains of a restaurant's back patio after a fire, with a banner and a Puerto Rican flag fallen to the ground.\" class=\"wp-image-13994221\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/puerto-rican-street-cuisine-fire-2.jpg 1500w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/puerto-rican-street-cuisine-fire-2-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/puerto-rican-street-cuisine-fire-2-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/puerto-rican-street-cuisine-fire-2-1152x1536.jpg 1152w\" sizes=\"auto, (max-width: 1500px) 100vw, 1500px\" />\u003cfigcaption class=\"wp-element-caption\">A view of the damage to the restaurant’s backyard after the fire. (Courtesy of Eric Rivera)\u003c/figcaption>\u003c/figure>\n\u003c/figure>\n\n\n\n\u003cp>As it turns out, the owner of Two Star Market had recently started looking for a new tenant for the small kitchen inside the convenience store. When he heard about the fire, he reached out to Rivera right away. \u003c/p>\n\n\n\n\u003cp>“He was like, ‘Bro, this is your kitchen. This is where you started your first takeout. Come back,’” Rivera recalls.\u003c/p>\n\n\n\n\u003cp>So, the new restaurant will be a homecoming of sorts. As Rivera puts it, “I know this neighborhood loves me.” And though he’ll be constrained by the limited kitchen setup, he still plans on offering more or less the full Puerto Rican Street Cuisine menu. He’ll offer all of his combo plates, including the fan favorite pollo encebollado (grilled chicken with caramelized onions), served on a bed of white rice or yellow rice flecked with pigeon peas. He’ll have alpacurrias (stuffed plantain fritters) and Puerto Rican–style empanadas, and pasteles for the holidays. He’ll sell pernil, Puerto Rico’s iconic crispy-skinned roast pork dish, every day the restaurant is open.\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/2/2025/06/Puerto-Rican-Street-Cuisine_EG_15_qed.jpg\" alt=\"Chef in a red jacket ladles chicken stew into a large aluminum catering tray.\" class=\"wp-image-13977967\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/06/Puerto-Rican-Street-Cuisine_EG_15_qed.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/06/Puerto-Rican-Street-Cuisine_EG_15_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/06/Puerto-Rican-Street-Cuisine_EG_15_qed-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/06/Puerto-Rican-Street-Cuisine_EG_15_qed-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Rivera prepares a tray of pollo guisado, a stewed chicken dish for a catering order. (Estefany Gonzalez for KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>Importantly, securing a new kitchen so quickly means Rivera won’t have to cancel the dozens of catering gigs he’s already booked for the coming months. And because the convenience store is open late, he plans to keep his kitchen open for the \u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">night owls\u003c/a> as well, selling food from noon to midnight six days a week. \u003c/p>\n\n\n\n\u003cp>As for his flagship East Oakland location on 23rd Avenue, Rivera says he’s just thankful that no one was hurt: “Anything that was lost can be replaced.” The fire happened on a Friday afternoon, when the restaurant was open for lunch service. According to Rivera, the fire department’s preliminary assessment was that it started outside, behind the restaurant, due to a power cord that overheated and erupted in flames.\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/2/2026/09/two-star-market.jpg\" alt=\"Exterior of a convenience store lit up at night.\" class=\"wp-image-13994223\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/two-star-market.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/two-star-market-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/two-star-market-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/two-star-market-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Two Star Market in March 2025, when a different restaurant operated the kitchen inside. (Luke Tsai/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>Perhaps the biggest setback, Rivera says, is that he’d only just opened up the restaurant’s backyard to customers on weekends. He’d put a cigar lounge back there and set the whole thing up to look like diners had been transported to Puerto Rico, including the facade of a little yellow house, which he’d dubbed “La Casita.” (Miraculously, he says, the casita is the only structure in the backyard that didn’t burn down.)\u003c/p>\n\n\n\n\u003cp>“We converted the space to look beautiful,” Rivera says. “On weekends, customers would come all the way from Watsonville and Redding. I had weddings booked.”\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1500\" height=\"2000\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/la-casita.jpg\" alt=\"Facade of a yellow traditional Puerto Rican style house, with two plastic patio chairs in front.\" class=\"wp-image-13994224\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/la-casita.jpg 1500w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/la-casita-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/la-casita-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/la-casita-1152x1536.jpg 1152w\" sizes=\"auto, (max-width: 1500px) 100vw, 1500px\" />\u003cfigcaption class=\"wp-element-caption\">“La Casita,” in its pre-fire glory. (Courtesy of Eric Rivera)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>So, while Rivera has signed a lease to stay in the Two Star Market for at least a year, his long-term goal is to reopen the East Oakland restaurant as a gathering place for the community. And he’s hopeful that he’ll be able to make it happen. After all, in the course of Rivera’s rise-and-fall-and-rise-again career, he says he’s always tried to look for the silver lining.\u003c/p>\n\n\n\n\u003cp>“You could be positive or you could be negative,” he says. “I choose to get up every day and keep going, man.” \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/puertoricanstreetcuisine/\">\u003cem>Puerto Rican Street Cuisine\u003c/em>\u003c/a>\u003cem> at Two Star Market will open on Saturday, Oct. 3, with a grand opening promotion of a free empanadilla with the purchase of a combo plate. The corner store location will be open from roughly noon to midnight six days a week — it will be closed on either Sundays or Mondays, exact hours TBD.\u003c/em>\u003c/p>\n",
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"innerHTML": "\n\u003cp>Even the most suspenseful \u003ca href=\"https://knowyourmeme.com/memes/preparing-for-my-netflix-documentary\">Netflix docuseries\u003c/a> would be hard-pressed to match the tumultuous, up-and-down career of chef Eric Rivera. In the 2010s, Rivera co-founded Borinquen Soul, one of Oakland’s first and most beloved \u003ca href=\"https://www.kqed.org/arts/tag/puerto-rico\">Puerto Rican\u003c/a> food businesses — and then, at the peak of his success, wound up spending seven years in jail and state prison \u003ca href=\"https://www.kqed.org/arts/13977950/puerto-rican-restaurant-oakland-borinquen-soul-eric-rivera-comeback-santa-rita-jail\">for a crime he says he didn’t commit\u003c/a>. \u003c/p>\n",
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"\n\u003cp>Even the most suspenseful \u003ca href=\"https://knowyourmeme.com/memes/preparing-for-my-netflix-documentary\">Netflix docuseries\u003c/a> would be hard-pressed to match the tumultuous, up-and-down career of chef Eric Rivera. In the 2010s, Rivera co-founded Borinquen Soul, one of Oakland’s first and most beloved \u003ca href=\"https://www.kqed.org/arts/tag/puerto-rico\">Puerto Rican\u003c/a> food businesses — and then, at the peak of his success, wound up spending seven years in jail and state prison \u003ca href=\"https://www.kqed.org/arts/13977950/puerto-rican-restaurant-oakland-borinquen-soul-eric-rivera-comeback-santa-rita-jail\">for a crime he says he didn’t commit\u003c/a>. \u003c/p>\n"
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"innerHTML": "\n\u003cp>Now, a year after the chef’s triumphant return with a new restaurant, \u003ca href=\"https://www.instagram.com/puertoricanstreetcuisine/\">Puerto Rican Street Cuisine\u003c/a>, disaster has struck again. A few weeks ago, a \u003ca href=\"https://www.instagram.com/p/Dc4uUK3Ghpp/\">huge fire\u003c/a> broke out behind the East Oakland restaurant, destroying its back wall, its newly remodeled backyard (designed to look like a traditional Puerto Rican house, or “\u003ca href=\"https://www.nytimes.com/2025/09/10/realestate/bad-bunny-puerto-rico-residency-casita.html\">casita\u003c/a>”), its walk-in fridge and Rivera’s personal office. All told, it’ll be a minimum of six to eight months of repairs before Rivera can even think about reopening what is, for the time being, the only full-fledged Puerto Rican restaurant in Oakland. \u003c/p>\n",
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"\n\u003cp>Now, a year after the chef’s triumphant return with a new restaurant, \u003ca href=\"https://www.instagram.com/puertoricanstreetcuisine/\">Puerto Rican Street Cuisine\u003c/a>, disaster has struck again. A few weeks ago, a \u003ca href=\"https://www.instagram.com/p/Dc4uUK3Ghpp/\">huge fire\u003c/a> broke out behind the East Oakland restaurant, destroying its back wall, its newly remodeled backyard (designed to look like a traditional Puerto Rican house, or “\u003ca href=\"https://www.nytimes.com/2025/09/10/realestate/bad-bunny-puerto-rico-residency-casita.html\">casita\u003c/a>”), its walk-in fridge and Rivera’s personal office. All told, it’ll be a minimum of six to eight months of repairs before Rivera can even think about reopening what is, for the time being, the only full-fledged Puerto Rican restaurant in Oakland. \u003c/p>\n"
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"innerHTML": "\n\u003cp>For fans of Puerto Rican Street Cuisine’s fragrant arroz con gandules and garlicky, slow-roasted pernil, there is a sliver of good news. It didn’t take Rivera long to find a new, temporary location for the restaurant — and there’s a bit of poetic symmetry to it as well. On Oct. 3, Puerto Rican Street Cuisine will reopen inside the \u003ca href=\"https://www.instagram.com/2starmarket_oakland/\">Two Star Market\u003c/a> in Oakland’s Dimond District. That’s the exact same corner store where Rivera opened his first restaurant, \u003ca href=\"https://eastbayexpress.com/borinquen-soul-dishes-out-puerto-rican-grandma-food-inside-an-oakland-convenience-store-2-1/\">Borinquen Soul\u003c/a>, more than a decade ago. \u003c/p>\n",
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"\n\u003cp>For fans of Puerto Rican Street Cuisine’s fragrant arroz con gandules and garlicky, slow-roasted pernil, there is a sliver of good news. It didn’t take Rivera long to find a new, temporary location for the restaurant — and there’s a bit of poetic symmetry to it as well. On Oct. 3, Puerto Rican Street Cuisine will reopen inside the \u003ca href=\"https://www.instagram.com/2starmarket_oakland/\">Two Star Market\u003c/a> in Oakland’s Dimond District. That’s the exact same corner store where Rivera opened his first restaurant, \u003ca href=\"https://eastbayexpress.com/borinquen-soul-dishes-out-puerto-rican-grandma-food-inside-an-oakland-convenience-store-2-1/\">Borinquen Soul\u003c/a>, more than a decade ago. \u003c/p>\n"
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"innerHTML": "\n\u003cp>As it turns out, the owner of Two Star Market had recently started looking for a new tenant for the small kitchen inside the convenience store. When he heard about the fire, he reached out to Rivera right away. \u003c/p>\n",
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"\n\u003cp>As it turns out, the owner of Two Star Market had recently started looking for a new tenant for the small kitchen inside the convenience store. When he heard about the fire, he reached out to Rivera right away. \u003c/p>\n"
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"innerHTML": "\n\u003cp>“He was like, ‘Bro, this is your kitchen. This is where you started your first takeout. Come back,’” Rivera recalls.\u003c/p>\n",
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"innerHTML": "\n\u003cp>So, the new restaurant will be a homecoming of sorts. As Rivera puts it, “I know this neighborhood loves me.” And though he’ll be constrained by the limited kitchen setup, he still plans on offering more or less the full Puerto Rican Street Cuisine menu. He’ll offer all of his combo plates, including the fan favorite pollo encebollado (grilled chicken with caramelized onions), served on a bed of white rice or yellow rice flecked with pigeon peas. He’ll have alpacurrias (stuffed plantain fritters) and Puerto Rican–style empanadas, and pasteles for the holidays. He’ll sell pernil, Puerto Rico’s iconic crispy-skinned roast pork dish, every day the restaurant is open.\u003c/p>\n",
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"\n\u003cp>So, the new restaurant will be a homecoming of sorts. As Rivera puts it, “I know this neighborhood loves me.” And though he’ll be constrained by the limited kitchen setup, he still plans on offering more or less the full Puerto Rican Street Cuisine menu. He’ll offer all of his combo plates, including the fan favorite pollo encebollado (grilled chicken with caramelized onions), served on a bed of white rice or yellow rice flecked with pigeon peas. He’ll have alpacurrias (stuffed plantain fritters) and Puerto Rican–style empanadas, and pasteles for the holidays. He’ll sell pernil, Puerto Rico’s iconic crispy-skinned roast pork dish, every day the restaurant is open.\u003c/p>\n"
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"innerHTML": "\n\u003cp>Importantly, securing a new kitchen so quickly means Rivera won’t have to cancel the dozens of catering gigs he’s already booked for the coming months. And because the convenience store is open late, he plans to keep his kitchen open for the \u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">night owls\u003c/a> as well, selling food from noon to midnight six days a week. \u003c/p>\n",
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"\n\u003cp>Importantly, securing a new kitchen so quickly means Rivera won’t have to cancel the dozens of catering gigs he’s already booked for the coming months. And because the convenience store is open late, he plans to keep his kitchen open for the \u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">night owls\u003c/a> as well, selling food from noon to midnight six days a week. \u003c/p>\n"
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"innerHTML": "\n\u003cp>As for his flagship East Oakland location on 23rd Avenue, Rivera says he’s just thankful that no one was hurt: “Anything that was lost can be replaced.” The fire happened on a Friday afternoon, when the restaurant was open for lunch service. According to Rivera, the fire department’s preliminary assessment was that it started outside, behind the restaurant, due to a power cord that overheated and erupted in flames.\u003c/p>\n",
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"\n\u003cp>As for his flagship East Oakland location on 23rd Avenue, Rivera says he’s just thankful that no one was hurt: “Anything that was lost can be replaced.” The fire happened on a Friday afternoon, when the restaurant was open for lunch service. According to Rivera, the fire department’s preliminary assessment was that it started outside, behind the restaurant, due to a power cord that overheated and erupted in flames.\u003c/p>\n"
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"innerHTML": "\n\u003cp>Perhaps the biggest setback, Rivera says, is that he’d only just opened up the restaurant’s backyard to customers on weekends. He’d put a cigar lounge back there and set the whole thing up to look like diners had been transported to Puerto Rico, including the facade of a little yellow house, which he’d dubbed “La Casita.” (Miraculously, he says, the casita is the only structure in the backyard that didn’t burn down.)\u003c/p>\n",
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"\n\u003cp>Perhaps the biggest setback, Rivera says, is that he’d only just opened up the restaurant’s backyard to customers on weekends. He’d put a cigar lounge back there and set the whole thing up to look like diners had been transported to Puerto Rico, including the facade of a little yellow house, which he’d dubbed “La Casita.” (Miraculously, he says, the casita is the only structure in the backyard that didn’t burn down.)\u003c/p>\n"
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"innerHTML": "\n\u003cp>“We converted the space to look beautiful,” Rivera says. “On weekends, customers would come all the way from Watsonville and Redding. I had weddings booked.”\u003c/p>\n",
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"\n\u003cp>“We converted the space to look beautiful,” Rivera says. “On weekends, customers would come all the way from Watsonville and Redding. I had weddings booked.”\u003c/p>\n"
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"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/la-casita.jpg\" alt=\"Facade of a yellow traditional Puerto Rican style house, with two plastic patio chairs in front.\" class=\"wp-image-13994224\"/>\u003cfigcaption class=\"wp-element-caption\">“La Casita,” in its pre-fire glory.\u003ccite class=\"wp-inline-image-credit\"> (Courtesy of Eric Rivera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n"
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"innerHTML": "\n\u003cp>So, while Rivera has signed a lease to stay in the Two Star Market for at least a year, his long-term goal is to reopen the East Oakland restaurant as a gathering place for the community. And he’s hopeful that he’ll be able to make it happen. After all, in the course of Rivera’s rise-and-fall-and-rise-again career, he says he’s always tried to look for the silver lining.\u003c/p>\n",
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"\n\u003cp>So, while Rivera has signed a lease to stay in the Two Star Market for at least a year, his long-term goal is to reopen the East Oakland restaurant as a gathering place for the community. And he’s hopeful that he’ll be able to make it happen. After all, in the course of Rivera’s rise-and-fall-and-rise-again career, he says he’s always tried to look for the silver lining.\u003c/p>\n"
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"innerHTML": "\n\u003cp>“You could be positive or you could be negative,” he says. “I choose to get up every day and keep going, man.” \u003c/p>\n",
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"innerHTML": "\n\u003cp>\u003ca href=\"https://www.instagram.com/puertoricanstreetcuisine/\">\u003cem>Puerto Rican Street Cuisine\u003c/em>\u003c/a>\u003cem> at Two Star Market will open on Saturday, Oct. 3, with a grand opening promotion of a free empanadilla with the purchase of a combo plate. The corner store location will be open from roughly noon to midnight six days a week — it will be closed on either Sundays or Mondays, exact hours TBD.\u003c/em>\u003c/p>\n",
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"\n\u003cp>\u003ca href=\"https://www.instagram.com/puertoricanstreetcuisine/\">\u003cem>Puerto Rican Street Cuisine\u003c/em>\u003c/a>\u003cem> at Two Star Market will open on Saturday, Oct. 3, with a grand opening promotion of a free empanadilla with the purchase of a combo plate. The corner store location will be open from roughly noon to midnight six days a week — it will be closed on either Sundays or Mondays, exact hours TBD.\u003c/em>\u003c/p>\n"
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"excerpt": "Puerto Rican Street Cuisine will reopen at its original corner store location in the Dimond District.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>Even the most suspenseful \u003ca href=\"https://knowyourmeme.com/memes/preparing-for-my-netflix-documentary\">Netflix docuseries\u003c/a> would be hard-pressed to match the tumultuous, up-and-down career of chef Eric Rivera. In the 2010s, Rivera co-founded Borinquen Soul, one of Oakland’s first and most beloved \u003ca href=\"https://www.kqed.org/arts/tag/puerto-rico\">Puerto Rican\u003c/a> food businesses — and then, at the peak of his success, wound up spending seven years in jail and state prison \u003ca href=\"https://www.kqed.org/arts/13977950/puerto-rican-restaurant-oakland-borinquen-soul-eric-rivera-comeback-santa-rita-jail\">for a crime he says he didn’t commit\u003c/a>. \u003c/p>\n\n\n\n\n\n\u003cp>Now, a year after the chef’s triumphant return with a new restaurant, \u003ca href=\"https://www.instagram.com/puertoricanstreetcuisine/\">Puerto Rican Street Cuisine\u003c/a>, disaster has struck again. A few weeks ago, a \u003ca href=\"https://www.instagram.com/p/Dc4uUK3Ghpp/\">huge fire\u003c/a> broke out behind the East Oakland restaurant, destroying its back wall, its newly remodeled backyard (designed to look like a traditional Puerto Rican house, or “\u003ca href=\"https://www.nytimes.com/2025/09/10/realestate/bad-bunny-puerto-rico-residency-casita.html\">casita\u003c/a>”), its walk-in fridge and Rivera’s personal office. All told, it’ll be a minimum of six to eight months of repairs before Rivera can even think about reopening what is, for the time being, the only full-fledged Puerto Rican restaurant in Oakland. \u003c/p>\n\n\n\n\u003cp>For fans of Puerto Rican Street Cuisine’s fragrant arroz con gandules and garlicky, slow-roasted pernil, there is a sliver of good news. It didn’t take Rivera long to find a new, temporary location for the restaurant — and there’s a bit of poetic symmetry to it as well. On Oct. 3, Puerto Rican Street Cuisine will reopen inside the \u003ca href=\"https://www.instagram.com/2starmarket_oakland/\">Two Star Market\u003c/a> in Oakland’s Dimond District. That’s the exact same corner store where Rivera opened his first restaurant, \u003ca href=\"https://eastbayexpress.com/borinquen-soul-dishes-out-puerto-rican-grandma-food-inside-an-oakland-convenience-store-2-1/\">Borinquen Soul\u003c/a>, more than a decade ago. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-3 is-layout-flex wp-block-gallery-is-layout-flex\">\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1500\" height=\"2000\" data-id=\"13994222\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/puerto-rican-street-cuisine-fire-1.jpg\" alt=\"The charred remains of a burned building.\" class=\"wp-image-13994222\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/puerto-rican-street-cuisine-fire-1.jpg 1500w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/puerto-rican-street-cuisine-fire-1-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/puerto-rican-street-cuisine-fire-1-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/puerto-rican-street-cuisine-fire-1-1152x1536.jpg 1152w\" sizes=\"auto, (max-width: 1500px) 100vw, 1500px\" />\u003cfigcaption class=\"wp-element-caption\">The charred remains of part of the restaurant. (Courtesy of Eric Rivera)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1500\" height=\"2000\" data-id=\"13994221\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/puerto-rican-street-cuisine-fire-2.jpg\" alt=\"Remains of a restaurant's back patio after a fire, with a banner and a Puerto Rican flag fallen to the ground.\" class=\"wp-image-13994221\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/puerto-rican-street-cuisine-fire-2.jpg 1500w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/puerto-rican-street-cuisine-fire-2-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/puerto-rican-street-cuisine-fire-2-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/puerto-rican-street-cuisine-fire-2-1152x1536.jpg 1152w\" sizes=\"auto, (max-width: 1500px) 100vw, 1500px\" />\u003cfigcaption class=\"wp-element-caption\">A view of the damage to the restaurant’s backyard after the fire. (Courtesy of Eric Rivera)\u003c/figcaption>\u003c/figure>\n\u003c/figure>\n\n\n\n\u003cp>As it turns out, the owner of Two Star Market had recently started looking for a new tenant for the small kitchen inside the convenience store. When he heard about the fire, he reached out to Rivera right away. \u003c/p>\n\n\n\n\u003cp>“He was like, ‘Bro, this is your kitchen. This is where you started your first takeout. Come back,’” Rivera recalls.\u003c/p>\n\n\n\n\u003cp>So, the new restaurant will be a homecoming of sorts. As Rivera puts it, “I know this neighborhood loves me.” And though he’ll be constrained by the limited kitchen setup, he still plans on offering more or less the full Puerto Rican Street Cuisine menu. He’ll offer all of his combo plates, including the fan favorite pollo encebollado (grilled chicken with caramelized onions), served on a bed of white rice or yellow rice flecked with pigeon peas. He’ll have alpacurrias (stuffed plantain fritters) and Puerto Rican–style empanadas, and pasteles for the holidays. He’ll sell pernil, Puerto Rico’s iconic crispy-skinned roast pork dish, every day the restaurant is open.\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/2/2025/06/Puerto-Rican-Street-Cuisine_EG_15_qed.jpg\" alt=\"Chef in a red jacket ladles chicken stew into a large aluminum catering tray.\" class=\"wp-image-13977967\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/06/Puerto-Rican-Street-Cuisine_EG_15_qed.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/06/Puerto-Rican-Street-Cuisine_EG_15_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/06/Puerto-Rican-Street-Cuisine_EG_15_qed-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/06/Puerto-Rican-Street-Cuisine_EG_15_qed-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Rivera prepares a tray of pollo guisado, a stewed chicken dish for a catering order. (Estefany Gonzalez for KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>Importantly, securing a new kitchen so quickly means Rivera won’t have to cancel the dozens of catering gigs he’s already booked for the coming months. And because the convenience store is open late, he plans to keep his kitchen open for the \u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">night owls\u003c/a> as well, selling food from noon to midnight six days a week. \u003c/p>\n\n\n\n\u003cp>As for his flagship East Oakland location on 23rd Avenue, Rivera says he’s just thankful that no one was hurt: “Anything that was lost can be replaced.” The fire happened on a Friday afternoon, when the restaurant was open for lunch service. According to Rivera, the fire department’s preliminary assessment was that it started outside, behind the restaurant, due to a power cord that overheated and erupted in flames.\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/2/2026/09/two-star-market.jpg\" alt=\"Exterior of a convenience store lit up at night.\" class=\"wp-image-13994223\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/two-star-market.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/two-star-market-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/two-star-market-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/two-star-market-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Two Star Market in March 2025, when a different restaurant operated the kitchen inside. (Luke Tsai/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>Perhaps the biggest setback, Rivera says, is that he’d only just opened up the restaurant’s backyard to customers on weekends. He’d put a cigar lounge back there and set the whole thing up to look like diners had been transported to Puerto Rico, including the facade of a little yellow house, which he’d dubbed “La Casita.” (Miraculously, he says, the casita is the only structure in the backyard that didn’t burn down.)\u003c/p>\n\n\n\n\u003cp>“We converted the space to look beautiful,” Rivera says. “On weekends, customers would come all the way from Watsonville and Redding. I had weddings booked.”\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1500\" height=\"2000\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/la-casita.jpg\" alt=\"Facade of a yellow traditional Puerto Rican style house, with two plastic patio chairs in front.\" class=\"wp-image-13994224\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/la-casita.jpg 1500w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/la-casita-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/la-casita-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/la-casita-1152x1536.jpg 1152w\" sizes=\"auto, (max-width: 1500px) 100vw, 1500px\" />\u003cfigcaption class=\"wp-element-caption\">“La Casita,” in its pre-fire glory. (Courtesy of Eric Rivera)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>So, while Rivera has signed a lease to stay in the Two Star Market for at least a year, his long-term goal is to reopen the East Oakland restaurant as a gathering place for the community. And he’s hopeful that he’ll be able to make it happen. After all, in the course of Rivera’s rise-and-fall-and-rise-again career, he says he’s always tried to look for the silver lining.\u003c/p>\n\n\n\n\u003cp>“You could be positive or you could be negative,” he says. “I choose to get up every day and keep going, man.” \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/puertoricanstreetcuisine/\">\u003cem>Puerto Rican Street Cuisine\u003c/em>\u003c/a>\u003cem> at Two Star Market will open on Saturday, Oct. 3, with a grand opening promotion of a free empanadilla with the purchase of a combo plate. The corner store location will be open from roughly noon to midnight six days a week — it will be closed on either Sundays or Mondays, exact hours TBD.\u003c/em>\u003c/p>\n\u003c/div>\u003c/p>",
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"content": "\n\u003cp>\u003ca href=\"https://www.kqed.org/news/tag/san-francisco\">San Francisco\u003c/a> city officials are introducing new legislation that would allow people to cook and sell food out of their homes. \u003c/p>\n\n\n\n\u003cp>\u003ca href=\"https://www.kqed.org/food/1335147/new-law-lets-californians-sell-home-cooked-food\">Assembly Bill 626\u003c/a>, which went into effect in January 2019, gives California cities and counties the option to allow “Microenterprise Home Kitchen Operations” — which would permit citizens to sell hot meals prepared in their own kitchens. \u003c/p>\n\n\n\n\u003cp>Supervisor Jackie Fielder, along with co-sponsors Supervisors Myrna Melgar, Shamann Walton and Bilal Mahmood, on Tuesday introduced the ordinance for San Francisco to opt into the state law.\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/10/2025/05/250424-DangerDogs-01-BL_qed-1.jpg\" alt=\"\" class=\"wp-image-12040603\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2025/05/250424-DangerDogs-01-BL_qed-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/05/250424-DangerDogs-01-BL_qed-1-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/05/250424-DangerDogs-01-BL_qed-1-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/05/250424-DangerDogs-01-BL_qed-1-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/05/250424-DangerDogs-01-BL_qed-1-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/05/250424-DangerDogs-01-BL_qed-1-1920x1280.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">A customer holds a bacon-wrapped hot dog from a vendor at Fisherman’s Wharf on April 24, 2025. (Beth LaBerge/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>A group of supporters — food vendors and advocates — joined Fielder at a press conference outside City Hall on Tuesday, holding signs that read, “Let us cook.”\u003c/p>\n\n\n\n\u003cp>“If we want a San Francisco where small food businesses can start to grow and thrive,” Fielder said, “We have to make room for the people who are not rich to open up a brick-and-mortar location.”\u003c/p>\n\n\n\n\u003cp>\u003ca href=\"https://guava-butterfly-3dtx.squarespace.com/\">The Cook Alliance\u003c/a>, a Bay Area organization that advocates for home cooks and helped pass AB 626, said \u003ca href=\"https://guava-butterfly-3dtx.squarespace.com/researchreport\">79%\u003c/a> of state operators are people of color.\u003c/p>\n\n\n\n\n\n\u003cp>“We work hard, we know how to manage our businesses,” said Andrea Guirola, a food vendor in San Francisco. “But many times the system makes it difficult and expensive for us to have the same opportunities as others.” \u003c/p>\n\n\n\n\u003cp>Guirola said the ordinance will give people like herself, who would never have the financial means to start a business, the opportunity to take care of their families. \u003c/p>\n\n\n\n\u003cp>In order to qualify, home cooks must pass inspections from the city’s health department, receive a food safety manager certificate and abide by all local and state health codes. \u003c/p>\n\n\n\n\u003cp>The home kitchens are restricted to selling 200 meals per week and have a capped $200,000 in annual gross income.\u003c/p>\n\n\n\n\u003cp>If the legislation is approved, San Francisco would join Alameda, Santa Clara, Solano, San Mateo and Sonoma counties, which have already opted into the state law.\u003c/p>\n",
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"innerHTML": "\n\u003cp>\u003ca href=\"https://www.kqed.org/food/1335147/new-law-lets-californians-sell-home-cooked-food\">Assembly Bill 626\u003c/a>, which went into effect in January 2019, gives California cities and counties the option to allow “Microenterprise Home Kitchen Operations” — which would permit citizens to sell hot meals prepared in their own kitchens. \u003c/p>\n",
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"innerHTML": "\n\u003cp>Supervisor Jackie Fielder, along with co-sponsors Supervisors Myrna Melgar, Shamann Walton and Bilal Mahmood, on Tuesday introduced the ordinance for San Francisco to opt into the state law.\u003c/p>\n",
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"innerHTML": "\n\u003cp>A group of supporters — food vendors and advocates — joined Fielder at a press conference outside City Hall on Tuesday, holding signs that read, “Let us cook.”\u003c/p>\n",
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"innerHTML": "\n\u003cp>\u003ca href=\"https://guava-butterfly-3dtx.squarespace.com/\">The Cook Alliance\u003c/a>, a Bay Area organization that advocates for home cooks and helped pass AB 626, said \u003ca href=\"https://guava-butterfly-3dtx.squarespace.com/researchreport\">79%\u003c/a> of state operators are people of color.\u003c/p>\n",
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"innerHTML": "\n\u003cp>“We work hard, we know how to manage our businesses,” said Andrea Guirola, a food vendor in San Francisco. “But many times the system makes it difficult and expensive for us to have the same opportunities as others.” \u003c/p>\n",
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"innerHTML": "\n\u003cp>Guirola said the ordinance will give people like herself, who would never have the financial means to start a business, the opportunity to take care of their families. \u003c/p>\n",
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"innerHTML": "\n\u003cp>In order to qualify, home cooks must pass inspections from the city’s health department, receive a food safety manager certificate and abide by all local and state health codes. \u003c/p>\n",
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"innerHTML": "\n\u003cp>The home kitchens are restricted to selling 200 meals per week and have a capped $200,000 in annual gross income.\u003c/p>\n",
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"innerHTML": "\n\u003cp>If the legislation is approved, San Francisco would join Alameda, Santa Clara, Solano, San Mateo and Sonoma counties, which have already opted into the state law.\u003c/p>\n",
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"excerpt": "Assembly Bill 626, which became law in 2019, allows California counties to decide if their residents can sell hot meals out of their own kitchens. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>\u003ca href=\"https://www.kqed.org/news/tag/san-francisco\">San Francisco\u003c/a> city officials are introducing new legislation that would allow people to cook and sell food out of their homes. \u003c/p>\n\n\n\n\u003cp>\u003ca href=\"https://www.kqed.org/food/1335147/new-law-lets-californians-sell-home-cooked-food\">Assembly Bill 626\u003c/a>, which went into effect in January 2019, gives California cities and counties the option to allow “Microenterprise Home Kitchen Operations” — which would permit citizens to sell hot meals prepared in their own kitchens. \u003c/p>\n\n\n\n\u003cp>Supervisor Jackie Fielder, along with co-sponsors Supervisors Myrna Melgar, Shamann Walton and Bilal Mahmood, on Tuesday introduced the ordinance for San Francisco to opt into the state law.\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/10/2025/05/250424-DangerDogs-01-BL_qed-1.jpg\" alt=\"\" class=\"wp-image-12040603\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2025/05/250424-DangerDogs-01-BL_qed-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/05/250424-DangerDogs-01-BL_qed-1-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/05/250424-DangerDogs-01-BL_qed-1-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/05/250424-DangerDogs-01-BL_qed-1-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/05/250424-DangerDogs-01-BL_qed-1-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/05/250424-DangerDogs-01-BL_qed-1-1920x1280.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">A customer holds a bacon-wrapped hot dog from a vendor at Fisherman’s Wharf on April 24, 2025. (Beth LaBerge/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>A group of supporters — food vendors and advocates — joined Fielder at a press conference outside City Hall on Tuesday, holding signs that read, “Let us cook.”\u003c/p>\n\n\n\n\u003cp>“If we want a San Francisco where small food businesses can start to grow and thrive,” Fielder said, “We have to make room for the people who are not rich to open up a brick-and-mortar location.”\u003c/p>\n\n\n\n\u003cp>\u003ca href=\"https://guava-butterfly-3dtx.squarespace.com/\">The Cook Alliance\u003c/a>, a Bay Area organization that advocates for home cooks and helped pass AB 626, said \u003ca href=\"https://guava-butterfly-3dtx.squarespace.com/researchreport\">79%\u003c/a> of state operators are people of color.\u003c/p>\n\n\n\n\n\n\u003cp>“We work hard, we know how to manage our businesses,” said Andrea Guirola, a food vendor in San Francisco. “But many times the system makes it difficult and expensive for us to have the same opportunities as others.” \u003c/p>\n\n\n\n\u003cp>Guirola said the ordinance will give people like herself, who would never have the financial means to start a business, the opportunity to take care of their families. \u003c/p>\n\n\n\n\u003cp>In order to qualify, home cooks must pass inspections from the city’s health department, receive a food safety manager certificate and abide by all local and state health codes. \u003c/p>\n\n\n\n\u003cp>The home kitchens are restricted to selling 200 meals per week and have a capped $200,000 in annual gross income.\u003c/p>\n\n\n\n\u003cp>If the legislation is approved, San Francisco would join Alameda, Santa Clara, Solano, San Mateo and Sonoma counties, which have already opted into the state law.\u003c/p>\n\u003c/div>\u003c/p>",
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"slug": "african-restaurant-week-bay-area-oakland-2026-nigeria-cameroon",
"title": "This Year’s African Restaurant Week Shines a Spotlight On Lesser-Known Dishes",
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"headTitle": "This Year’s African Restaurant Week Shines a Spotlight On Lesser-Known Dishes | KQED",
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"content": "\n\u003cp>Despite the Bay Area’s legendary culinary diversity, there are probably only a handful of African dishes that have made it into our region’s mainstream food lexicon. As Kemi Tijaniqudus, chef-owner of Nigerian food truck \u003ca href=\"https://www.instagram.com/jollofkitchen/\">Jollof Kitchen\u003c/a>, tells it, most Bay Area foodies are familiar with a few classic Ethiopian dishes, and they may have at least tried jollof rice. \u003c/p>\n\n\n\n\u003cp>Apart from that, though? There’s a wide array of African cuisines that don’t get nearly as much recognition. \u003c/p>\n\n\n\n\n\n\u003cp>So, the third annual \u003ca href=\"https://africanrestaurantweek.com/bayarea/\">Bay Area African Restaurant Week\u003c/a>, which kicked off last week, aims to offer diners a bit of a culinary education. The event will focus, in part, on promoting the less widely known cuisines of Tanzania, Cameroon and Gambia, for instance. Diaspora cuisines, from countries like Jamaica and Trinidad, will also be highlighted. The promotion runs through Sept. 27.\u003c/p>\n\n\n\n\u003cp>“We want to give more people the spotlight,” says Tijaniqudus, who has co-organized the event for the past three years together with Akin Akinsanya, whose New York–based company promotes similar \u003ca href=\"https://www.instagram.com/africanrestaurantweek/\">African Restaurant Week\u003c/a> events all over the U.S.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1334\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/African-Resturant-Weekend-2025-21.jpg\" alt=\"Two smiling food vendors at a food festival.\" class=\"wp-image-13994071\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/African-Resturant-Weekend-2025-21.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/African-Resturant-Weekend-2025-21-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/African-Resturant-Weekend-2025-21-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/African-Resturant-Weekend-2025-21-1536x1025.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Vendors enjoying a lighthearted moment at last year’s African Restaurant Week closing festival in Oakland. (Courtesy of African Restaurant Week)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>The restaurant week celebration has two different components: one for restaurants and another for pop-ups and catering companies that don’t have a permanent brick-and-mortar space. Several \u003ca href=\"https://africanrestaurantweek.com/bayarea/\">participating restaurants\u003c/a>, including spots KQED readers will recognize like \u003ca href=\"https://www.kqed.org/arts/13987415/late-night-nigerian-oakland-oxtails-jollof-9jagrills\">9jaGrills\u003c/a> (Nigerian) and \u003ca href=\"https://www.kqed.org/arts/13954267/tanzanian-restaurant-swahili-spot-west-oakland-curry\">Swahili Spot\u003c/a> (Tanzanian/East African), are offering a 10% discount through the end of the week. African Restaurant Week is also running a promotion on Instagram where diners can win food vouchers for the closing festival at Oakland’s \u003ca href=\"https://www.instagram.com/fortheculture701/\">For the Culture\u003c/a> on Sunday, Sept. 27, from noon–7 p.m..\u003c/p>\n\n\n\n\u003cp>That festival is the showcase for pop-ups, caterers and food trucks — the non-brick-and-mortar component of the event, which is where you’ll encounter much of the Bay Area’s most dynamic and hard-to-find African cooking. Sunday’s lineup, in particular, embodies that spirit of highlighting lesser-known African dishes. It will include food vendors representing Gambia, Zimbabwe, Ethiopia, Tanzania, Trinidad and Jamaica, along with several Nigerian food businesses.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1340\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/grilled-fish.jpg\" alt=\"Grilled fish, fried plantains, hot sauce on a plate.\" class=\"wp-image-13994072\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/grilled-fish.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/grilled-fish-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/grilled-fish-768x515.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/grilled-fish-1536x1029.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Cameroonian grilled fish and plantains, courtesy of Charcoal Smoke Barbecue. (Courtesy of African Restaurant Week)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>One of those, \u003ca href=\"https://www.instagram.com/alake.cuisine/\">Alake Cuisine\u003c/a>, will serve \u003ca href=\"https://www.instagram.com/p/DBxgMWhRGj8/\">amala\u003c/a>, a kind of black \u003ca href=\"https://en.wikipedia.org/wiki/Swallow_(food)\">swallow\u003c/a>, similar in texture to fufu, that’s made with yam skins. A local delicacy in Nigeria, the dish typically accompanies a stew made with jute leaves and salted meat. Another vendor, Charcoal Smoke Barbecue, will serve Cameroonian suya (grilled meat skewers), made with a slightly different spice mix than the Nigerian version. \u003c/p>\n\n\n\n\u003cp>Bay Area actress and comedian \u003ca href=\"https://www.instagram.com/joyofodu/\">Joy Ofodu\u003c/a> will emcee the event, and a full lineup of DJs (\u003ca href=\"https://www.instagram.com/dusky_rebel/\">Dusky Rebel\u003c/a>, \u003ca href=\"https://www.instagram.com/flygerianjeff/\">Flygerian Jeff\u003c/a> and DJ Leon) will be on hand to spin Afrobeats, reggae, dance hall and more.\u003c/p>\n\n\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\"/>\n\n\n\n\u003cp>\u003ca href=\"https://africanrestaurantweek.com/bayarea/\">\u003cem>African Restaurant Week\u003c/em>\u003c/a>\u003cem> will run from Sept. 17–27. The closing festival will take place on Sunday, Sept. 27, noon–7 p.m., at For the Culture (701 Clay St., Oakland). The event is ages 21+ only. \u003c/em>\u003ca href=\"https://www.eventbrite.com/e/bay-area-african-restaurant-week-2026-tickets-1988688087604?aff=oddtdtcreator&keep_tld=true\">\u003cem>Admission\u003c/em>\u003c/a>\u003cem> is free; all food and beverages will be sold a la carte.\u003c/em>\u003c/p>\n",
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"innerHTML": "\n\u003cp>Despite the Bay Area’s legendary culinary diversity, there are probably only a handful of African dishes that have made it into our region’s mainstream food lexicon. As Kemi Tijaniqudus, chef-owner of Nigerian food truck \u003ca href=\"https://www.instagram.com/jollofkitchen/\">Jollof Kitchen\u003c/a>, tells it, most Bay Area foodies are familiar with a few classic Ethiopian dishes, and they may have at least tried jollof rice. \u003c/p>\n",
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"\n\u003cp>Despite the Bay Area’s legendary culinary diversity, there are probably only a handful of African dishes that have made it into our region’s mainstream food lexicon. As Kemi Tijaniqudus, chef-owner of Nigerian food truck \u003ca href=\"https://www.instagram.com/jollofkitchen/\">Jollof Kitchen\u003c/a>, tells it, most Bay Area foodies are familiar with a few classic Ethiopian dishes, and they may have at least tried jollof rice. \u003c/p>\n"
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"innerHTML": "\n\u003cp>Apart from that, though? There’s a wide array of African cuisines that don’t get nearly as much recognition. \u003c/p>\n",
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"innerHTML": "\n\u003cp>So, the third annual \u003ca href=\"https://africanrestaurantweek.com/bayarea/\">Bay Area African Restaurant Week\u003c/a>, which kicked off last week, aims to offer diners a bit of a culinary education. The event will focus, in part, on promoting the less widely known cuisines of Tanzania, Cameroon and Gambia, for instance. Diaspora cuisines, from countries like Jamaica and Trinidad, will also be highlighted. The promotion runs through Sept. 27.\u003c/p>\n",
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"\n\u003cp>So, the third annual \u003ca href=\"https://africanrestaurantweek.com/bayarea/\">Bay Area African Restaurant Week\u003c/a>, which kicked off last week, aims to offer diners a bit of a culinary education. The event will focus, in part, on promoting the less widely known cuisines of Tanzania, Cameroon and Gambia, for instance. Diaspora cuisines, from countries like Jamaica and Trinidad, will also be highlighted. The promotion runs through Sept. 27.\u003c/p>\n"
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"innerHTML": "\n\u003cp>“We want to give more people the spotlight,” says Tijaniqudus, who has co-organized the event for the past three years together with Akin Akinsanya, whose New York–based company promotes similar \u003ca href=\"https://www.instagram.com/africanrestaurantweek/\">African Restaurant Week\u003c/a> events all over the U.S.\u003c/p>\n",
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"\n\u003cp>“We want to give more people the spotlight,” says Tijaniqudus, who has co-organized the event for the past three years together with Akin Akinsanya, whose New York–based company promotes similar \u003ca href=\"https://www.instagram.com/africanrestaurantweek/\">African Restaurant Week\u003c/a> events all over the U.S.\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/2/2026/09/African-Resturant-Weekend-2025-21.jpg\" alt=\"Two smiling food vendors at a food festival.\" class=\"wp-image-13994071\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/African-Resturant-Weekend-2025-21.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/African-Resturant-Weekend-2025-21-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/African-Resturant-Weekend-2025-21-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/African-Resturant-Weekend-2025-21-1536x1025.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\"/>\u003cfigcaption class=\"wp-element-caption\">Vendors enjoying a lighthearted moment at last year’s African Restaurant Week closing festival in Oakland.\u003ccite class=\"wp-inline-image-credit\"> (Courtesy of African Restaurant Week)\u003c/cite>\u003c/figcaption>\u003c/figure>\n",
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"innerHTML": "\n\u003cp>The restaurant week celebration has two different components: one for restaurants and another for pop-ups and catering companies that don’t have a permanent brick-and-mortar space. Several \u003ca href=\"https://africanrestaurantweek.com/bayarea/\">participating restaurants\u003c/a>, including spots KQED readers will recognize like \u003ca href=\"https://www.kqed.org/arts/13987415/late-night-nigerian-oakland-oxtails-jollof-9jagrills\">9jaGrills\u003c/a> (Nigerian) and \u003ca href=\"https://www.kqed.org/arts/13954267/tanzanian-restaurant-swahili-spot-west-oakland-curry\">Swahili Spot\u003c/a> (Tanzanian/East African), are offering a 10% discount through the end of the week. African Restaurant Week is also running a promotion on Instagram where diners can win food vouchers for the closing festival at Oakland’s \u003ca href=\"https://www.instagram.com/fortheculture701/\">For the Culture\u003c/a> on Sunday, Sept. 27, from noon–7 p.m..\u003c/p>\n",
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"\n\u003cp>The restaurant week celebration has two different components: one for restaurants and another for pop-ups and catering companies that don’t have a permanent brick-and-mortar space. Several \u003ca href=\"https://africanrestaurantweek.com/bayarea/\">participating restaurants\u003c/a>, including spots KQED readers will recognize like \u003ca href=\"https://www.kqed.org/arts/13987415/late-night-nigerian-oakland-oxtails-jollof-9jagrills\">9jaGrills\u003c/a> (Nigerian) and \u003ca href=\"https://www.kqed.org/arts/13954267/tanzanian-restaurant-swahili-spot-west-oakland-curry\">Swahili Spot\u003c/a> (Tanzanian/East African), are offering a 10% discount through the end of the week. African Restaurant Week is also running a promotion on Instagram where diners can win food vouchers for the closing festival at Oakland’s \u003ca href=\"https://www.instagram.com/fortheculture701/\">For the Culture\u003c/a> on Sunday, Sept. 27, from noon–7 p.m..\u003c/p>\n"
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"innerHTML": "\n\u003cp>That festival is the showcase for pop-ups, caterers and food trucks — the non-brick-and-mortar component of the event, which is where you’ll encounter much of the Bay Area’s most dynamic and hard-to-find African cooking. Sunday’s lineup, in particular, embodies that spirit of highlighting lesser-known African dishes. It will include food vendors representing Gambia, Zimbabwe, Ethiopia, Tanzania, Trinidad and Jamaica, along with several Nigerian food businesses.\u003c/p>\n",
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"\n\u003cp>That festival is the showcase for pop-ups, caterers and food trucks — the non-brick-and-mortar component of the event, which is where you’ll encounter much of the Bay Area’s most dynamic and hard-to-find African cooking. Sunday’s lineup, in particular, embodies that spirit of highlighting lesser-known African dishes. It will include food vendors representing Gambia, Zimbabwe, Ethiopia, Tanzania, Trinidad and Jamaica, along with several Nigerian food businesses.\u003c/p>\n"
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"innerHTML": "\n\u003cp>One of those, \u003ca href=\"https://www.instagram.com/alake.cuisine/\">Alake Cuisine\u003c/a>, will serve \u003ca href=\"https://www.instagram.com/p/DBxgMWhRGj8/\">amala\u003c/a>, a kind of black \u003ca href=\"https://en.wikipedia.org/wiki/Swallow_(food)\">swallow\u003c/a>, similar in texture to fufu, that’s made with yam skins. A local delicacy in Nigeria, the dish typically accompanies a stew made with jute leaves and salted meat. Another vendor, Charcoal Smoke Barbecue, will serve Cameroonian suya (grilled meat skewers), made with a slightly different spice mix than the Nigerian version. \u003c/p>\n",
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"\n\u003cp>One of those, \u003ca href=\"https://www.instagram.com/alake.cuisine/\">Alake Cuisine\u003c/a>, will serve \u003ca href=\"https://www.instagram.com/p/DBxgMWhRGj8/\">amala\u003c/a>, a kind of black \u003ca href=\"https://en.wikipedia.org/wiki/Swallow_(food)\">swallow\u003c/a>, similar in texture to fufu, that’s made with yam skins. A local delicacy in Nigeria, the dish typically accompanies a stew made with jute leaves and salted meat. Another vendor, Charcoal Smoke Barbecue, will serve Cameroonian suya (grilled meat skewers), made with a slightly different spice mix than the Nigerian version. \u003c/p>\n"
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"innerHTML": "\n\u003cp>Bay Area actress and comedian \u003ca href=\"https://www.instagram.com/joyofodu/\">Joy Ofodu\u003c/a> will emcee the event, and a full lineup of DJs (\u003ca href=\"https://www.instagram.com/dusky_rebel/\">Dusky Rebel\u003c/a>, \u003ca href=\"https://www.instagram.com/flygerianjeff/\">Flygerian Jeff\u003c/a> and DJ Leon) will be on hand to spin Afrobeats, reggae, dance hall and more.\u003c/p>\n",
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"\n\u003cp>Bay Area actress and comedian \u003ca href=\"https://www.instagram.com/joyofodu/\">Joy Ofodu\u003c/a> will emcee the event, and a full lineup of DJs (\u003ca href=\"https://www.instagram.com/dusky_rebel/\">Dusky Rebel\u003c/a>, \u003ca href=\"https://www.instagram.com/flygerianjeff/\">Flygerian Jeff\u003c/a> and DJ Leon) will be on hand to spin Afrobeats, reggae, dance hall and more.\u003c/p>\n"
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"innerHTML": "\n\u003cp>\u003ca href=\"https://africanrestaurantweek.com/bayarea/\">\u003cem>African Restaurant Week\u003c/em>\u003c/a>\u003cem> will run from Sept. 17–27. The closing festival will take place on Sunday, Sept. 27, noon–7 p.m., at For the Culture (701 Clay St., Oakland). The event is ages 21+ only. \u003c/em>\u003ca href=\"https://www.eventbrite.com/e/bay-area-african-restaurant-week-2026-tickets-1988688087604?aff=oddtdtcreator&keep_tld=true\">\u003cem>Admission\u003c/em>\u003c/a>\u003cem> is free; all food and beverages will be sold a la carte.\u003c/em>\u003c/p>\n",
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"\n\u003cp>\u003ca href=\"https://africanrestaurantweek.com/bayarea/\">\u003cem>African Restaurant Week\u003c/em>\u003c/a>\u003cem> will run from Sept. 17–27. The closing festival will take place on Sunday, Sept. 27, noon–7 p.m., at For the Culture (701 Clay St., Oakland). The event is ages 21+ only. \u003c/em>\u003ca href=\"https://www.eventbrite.com/e/bay-area-african-restaurant-week-2026-tickets-1988688087604?aff=oddtdtcreator&keep_tld=true\">\u003cem>Admission\u003c/em>\u003c/a>\u003cem> is free; all food and beverages will be sold a la carte.\u003c/em>\u003c/p>\n"
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>Despite the Bay Area’s legendary culinary diversity, there are probably only a handful of African dishes that have made it into our region’s mainstream food lexicon. As Kemi Tijaniqudus, chef-owner of Nigerian food truck \u003ca href=\"https://www.instagram.com/jollofkitchen/\">Jollof Kitchen\u003c/a>, tells it, most Bay Area foodies are familiar with a few classic Ethiopian dishes, and they may have at least tried jollof rice. \u003c/p>\n\n\n\n\u003cp>Apart from that, though? There’s a wide array of African cuisines that don’t get nearly as much recognition. \u003c/p>\n\n\n\n\n\n\u003cp>So, the third annual \u003ca href=\"https://africanrestaurantweek.com/bayarea/\">Bay Area African Restaurant Week\u003c/a>, which kicked off last week, aims to offer diners a bit of a culinary education. The event will focus, in part, on promoting the less widely known cuisines of Tanzania, Cameroon and Gambia, for instance. Diaspora cuisines, from countries like Jamaica and Trinidad, will also be highlighted. The promotion runs through Sept. 27.\u003c/p>\n\n\n\n\u003cp>“We want to give more people the spotlight,” says Tijaniqudus, who has co-organized the event for the past three years together with Akin Akinsanya, whose New York–based company promotes similar \u003ca href=\"https://www.instagram.com/africanrestaurantweek/\">African Restaurant Week\u003c/a> events all over the U.S.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1334\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/African-Resturant-Weekend-2025-21.jpg\" alt=\"Two smiling food vendors at a food festival.\" class=\"wp-image-13994071\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/African-Resturant-Weekend-2025-21.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/African-Resturant-Weekend-2025-21-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/African-Resturant-Weekend-2025-21-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/African-Resturant-Weekend-2025-21-1536x1025.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Vendors enjoying a lighthearted moment at last year’s African Restaurant Week closing festival in Oakland. (Courtesy of African Restaurant Week)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>The restaurant week celebration has two different components: one for restaurants and another for pop-ups and catering companies that don’t have a permanent brick-and-mortar space. Several \u003ca href=\"https://africanrestaurantweek.com/bayarea/\">participating restaurants\u003c/a>, including spots KQED readers will recognize like \u003ca href=\"https://www.kqed.org/arts/13987415/late-night-nigerian-oakland-oxtails-jollof-9jagrills\">9jaGrills\u003c/a> (Nigerian) and \u003ca href=\"https://www.kqed.org/arts/13954267/tanzanian-restaurant-swahili-spot-west-oakland-curry\">Swahili Spot\u003c/a> (Tanzanian/East African), are offering a 10% discount through the end of the week. African Restaurant Week is also running a promotion on Instagram where diners can win food vouchers for the closing festival at Oakland’s \u003ca href=\"https://www.instagram.com/fortheculture701/\">For the Culture\u003c/a> on Sunday, Sept. 27, from noon–7 p.m..\u003c/p>\n\n\n\n\u003cp>That festival is the showcase for pop-ups, caterers and food trucks — the non-brick-and-mortar component of the event, which is where you’ll encounter much of the Bay Area’s most dynamic and hard-to-find African cooking. Sunday’s lineup, in particular, embodies that spirit of highlighting lesser-known African dishes. It will include food vendors representing Gambia, Zimbabwe, Ethiopia, Tanzania, Trinidad and Jamaica, along with several Nigerian food businesses.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1340\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/grilled-fish.jpg\" alt=\"Grilled fish, fried plantains, hot sauce on a plate.\" class=\"wp-image-13994072\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/grilled-fish.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/grilled-fish-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/grilled-fish-768x515.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/grilled-fish-1536x1029.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Cameroonian grilled fish and plantains, courtesy of Charcoal Smoke Barbecue. (Courtesy of African Restaurant Week)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>One of those, \u003ca href=\"https://www.instagram.com/alake.cuisine/\">Alake Cuisine\u003c/a>, will serve \u003ca href=\"https://www.instagram.com/p/DBxgMWhRGj8/\">amala\u003c/a>, a kind of black \u003ca href=\"https://en.wikipedia.org/wiki/Swallow_(food)\">swallow\u003c/a>, similar in texture to fufu, that’s made with yam skins. A local delicacy in Nigeria, the dish typically accompanies a stew made with jute leaves and salted meat. Another vendor, Charcoal Smoke Barbecue, will serve Cameroonian suya (grilled meat skewers), made with a slightly different spice mix than the Nigerian version. \u003c/p>\n\n\n\n\u003cp>Bay Area actress and comedian \u003ca href=\"https://www.instagram.com/joyofodu/\">Joy Ofodu\u003c/a> will emcee the event, and a full lineup of DJs (\u003ca href=\"https://www.instagram.com/dusky_rebel/\">Dusky Rebel\u003c/a>, \u003ca href=\"https://www.instagram.com/flygerianjeff/\">Flygerian Jeff\u003c/a> and DJ Leon) will be on hand to spin Afrobeats, reggae, dance hall and more.\u003c/p>\n\n\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\"/>\n\n\n\n\u003cp>\u003ca href=\"https://africanrestaurantweek.com/bayarea/\">\u003cem>African Restaurant Week\u003c/em>\u003c/a>\u003cem> will run from Sept. 17–27. The closing festival will take place on Sunday, Sept. 27, noon–7 p.m., at For the Culture (701 Clay St., Oakland). The event is ages 21+ only. \u003c/em>\u003ca href=\"https://www.eventbrite.com/e/bay-area-african-restaurant-week-2026-tickets-1988688087604?aff=oddtdtcreator&keep_tld=true\">\u003cem>Admission\u003c/em>\u003c/a>\u003cem> is free; all food and beverages will be sold a la carte.\u003c/em>\u003c/p>\n\u003c/div>\u003c/p>",
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"slug": "nobuya-late-night-sushi-boxes-izakaya-pleasant-hill",
"title": "Nobuya Brings Elegant Late-Night Sushi Boxes to the East Bay Suburbs",
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"headTitle": "Nobuya Brings Elegant Late-Night Sushi Boxes to the East Bay Suburbs | KQED",
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"content": "\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/2/2026/09/nobuya2.jpg\" alt=\"Illustration: Two men seated at a sushi bar devouring large quantities of sashimi served in elegant wooden boxes.\" class=\"wp-image-13994005\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/nobuya2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/nobuya2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/nobuya2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/nobuya2-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/nobuya2-600x600.jpg 600w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" />\u003cfigcaption class=\"wp-element-caption\">Nobuya, a newish izakaya and sushi restaurant in Pleasant Hill, is known for its elegant sushi boxes. (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>Everything about \u003ca href=\"https://www.instagram.com/nobuya.sushi/\">Nobuya\u003c/a> is a bit of a surprise. \u003c/p>\n\n\n\n\u003cp>Start with the restaurant’s location on a quiet, semi-residential stretch of Pleasant Hill. We hadn’t previously found \u003cem>any\u003c/em> late-night dining in this particular swath of the \u003ca href=\"https://www.kqed.org/arts/tag/contra-costa-county\">Contra Costa County\u003c/a> suburbs, so when we heard about this newish sushi spot and izakaya, we were surprised to learn that it stays open until 11:30 p.m. on weekends. When we pulled up at a little before 10 on a recent Friday night, we were struck by the casual elegance of the dining room — all paper lanterns and light wood partitions, with quaint little nooks to sit in should you want some privacy. \u003c/p>\n\n\n\n\u003cp>The crowd, at least at this hour, skewed toward older couples and groups of middle-aged businessmen, but the atmosphere — aided by an upbeat \u003ca href=\"https://en.wikipedia.org/wiki/City_pop\">city pop\u003c/a> soundtrack — felt lively and fun.\u003c/p>\n\n\n\n\u003cp>We made a beeline for the sushi counter, where our server immediately dropped off two bowls of piping hot miso soup. The main reason we’d made the trek out to Pleasant Hill is because Nobuya specializes in the kind of ornate wooden sushi boxes that are trendy now on social media — glistening, jewel-like slabs of sashimi, each one artfully arranged in its own little compartment. Here in the Bay Area, we’ve mostly only seen these boxes at higher-end Japanese restaurants in San Francisco or down on the Peninsula. To be able to snag one this far away from the big city at this hour of the night? We knew we had to try it.\u003c/p>\n\n\n\n\u003cp>Meanwhile, our gregarious sushi chef, Carlos, turned out to be a one-man orchestrator of good vibes. He chatted amiably in Spanish with the middle-aged couple seated next to us, then slid enough free bites across the counter — a raw oyster topped with flying fish roe and citrusy soy, a baked scallop in a pool of lemon cream sauce — that we started to worry we’d been recognized. In the end, he really did just come across as an uncommonly friendly dude, eager to chat about his favorite East Bay sushi joints (\u003ca href=\"https://www.instagram.com/utzutzu/\">Utzutzu\u003c/a> in Alameda and \u003ca href=\"https://www.sushi-sho.com/\">Sushi Sho\u003c/a> in El Cerrito — both deep cuts that made it clear that he knew ball).\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/2/2026/09/nobuya.jpg\" alt=\"Illustration: Exterior of a sushi restaurant lit up at night. The sign above reads, "Nobuya."\" class=\"wp-image-13994008\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/nobuya.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/nobuya-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/nobuya-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/nobuya-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/nobuya-600x600.jpg 600w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" />\u003cfigcaption class=\"wp-element-caption\">The rare late-night restaurant in the Pleasant Hill area, Nobuya is open until 11:30 p.m. on weekends. (Thien Pham)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>Nobuya isn’t an overly precious sushi restaurant. It doesn’t offer traditional omakase service, and you can do well for yourself whether your raw fish indulgence of choice is simple nigiri or saucy, over-the-top Americanized rolls (the “Chuck Norris” seems to be a popular choice). We started with a Snow Cracker appetizer from the “Today’s Special” section of the menu, where the most interesting izakaya-style small plates are listed. This was the perfect little appetizer, proving that the kitchen doesn’t take itself too seriously: one big jalapeño stuffed with snow crab and cream cheese, coated in panko, deep-fried and cut into bite-size segments, like a tiki bar’s take on a jalapeño popper.\u003c/p>\n\n\n\n\u003cp>The main event was not one but two different, but equally excellent, sushi boxes. First came the Omakase Box, whose nine compartments each contained three generous slices of sashimi: hirame (fluke), sea bream, chutoro, maguro, hamachi, salmon, amaebi (sweet shrimp), uni-topped scallops and, in the center, a mound of roe-topped sushi rice. \u003c/p>\n\n\n\n\u003cp>Every cut was delicious — the clean bite of the hirame, the heavy ocean umami of the sea bream, the delicate sweetness of the shrimp. We were given an unlimited supply of toasted seaweed to make little wraps with, and, since the box included the shrimp, the chef served their deep-fried heads on the side so we could enjoy their pungent crunch. \u003c/p>\n\n\n\n\u003cp>In the end, my favorite item in the box was the one I normally find the most boring: the lean maguro, which came in thick slabs topped with a dab of yuzu kosho pepper paste, and had an impossibly smooth texture and clean, savory flavor.\u003c/p>\n\n\n\n\n\n\u003cp>At $69, the box is a bit of a splurge, but I’ve definitely paid more for smaller portions of lower-quality sushi. The same was true of the kaisen box ($59), which embodied a different form of luxury. For this set, a layer of sushi rice was topped with a whole row of uni. Next to that, a row of ikura, a row of sweet scallops and, finally, a whole row of sliced toro, with little flowers scattered on top to make it pretty. You could stir everything together and eat it \u003ca href=\"https://www.kqed.org/arts/13986360/yaichi-kaisendon-japanese-seafood-bowls-udon-milpitas\">like a rice bowl\u003c/a>, but we opted to pile a bit of this ‘n’ that onto the sheets of nori, rolling the whole thing up and eating it in one bite.\u003c/p>\n\n\n\n\u003cp>Either of the sushi boxes would be easily shareable, just like the oden (fish cake soup) we ordered as a finishing dish. I loved sipping on the rich, peppery broth between bites of sushi to cleanse my palate.\u003c/p>\n\n\n\n\u003cp>Add it all up, and Nobuya really ought to be \u003cem>the\u003c/em> late-night hotspot for this corner of the East Bay suburbs. But the restaurant was nearly half empty for the duration of our visit, and more and more so as the hour crept past 10 p.m.. For now, it seems, the vast majority of Nobuya’s clientele are locals from Pleasant Hill and its immediate surroundings (who all tend to be in bed by 9 o’clock, Carlos confided with a chuckle). The place has yet to be discovered by the legion of twenty- and thirtysomething food influencers always on the lookout for a new spot to hype up. \u003c/p>\n\n\n\n\u003cp>As good as the food at Nobuya is, that almost certainly won’t be the case for much longer. In the meantime, I’m going to relish the opportunity to walk in at 10 o’clock, without a reservation or any prior planning, and luxuriate in one of the most satisfying late-night sashimi dinners in the Bay. \u003c/p>\n\n\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\"/>\n\n\n\n\u003cp>\u003cem>\u003ca href=\"https://www.instagram.com/nobuya.sushi/\">Nobuya\u003c/a> is open Monday through Thursday 11:30 a.m.–3 p.m. and 5–10:15 p.m., and Friday and Saturday 11:30 a.m.–3 p.m. and 5–11:30 p.m. at 1428 Contra Costa Blvd. in Pleasant Hill.\u003c/em>\u003c/p>\n\n\n\n\u003cp>\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/2/2026/09/nobuya2.jpg\" alt=\"Illustration: Two men seated at a sushi bar devouring large quantities of sashimi served in elegant wooden boxes.\" class=\"wp-image-13994005\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/nobuya2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/nobuya2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/nobuya2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/nobuya2-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/nobuya2-600x600.jpg 600w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\"/>\u003cfigcaption class=\"wp-element-caption\">Nobuya, a newish izakaya and sushi restaurant in Pleasant Hill, is known for its elegant sushi boxes.\u003ccite class=\"wp-inline-image-credit\"> (Thien Pham)\u003c/cite>\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/2/2026/09/nobuya2.jpg\" alt=\"Illustration: Two men seated at a sushi bar devouring large quantities of sashimi served in elegant wooden boxes.\" class=\"wp-image-13994005\"/>\u003cfigcaption class=\"wp-element-caption\">Nobuya, a newish izakaya and sushi restaurant in Pleasant Hill, is known for its elegant sushi boxes.\u003ccite class=\"wp-inline-image-credit\"> (Thien Pham)\u003c/cite>\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",
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"\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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"\n\u003cp>Everything about \u003ca href=\"https://www.instagram.com/nobuya.sushi/\">Nobuya\u003c/a> is a bit of a surprise. \u003c/p>\n"
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"innerHTML": "\n\u003cp>Start with the restaurant’s location on a quiet, semi-residential stretch of Pleasant Hill. We hadn’t previously found \u003cem>any\u003c/em> late-night dining in this particular swath of the \u003ca href=\"https://www.kqed.org/arts/tag/contra-costa-county\">Contra Costa County\u003c/a> suburbs, so when we heard about this newish sushi spot and izakaya, we were surprised to learn that it stays open until 11:30 p.m. on weekends. When we pulled up at a little before 10 on a recent Friday night, we were struck by the casual elegance of the dining room — all paper lanterns and light wood partitions, with quaint little nooks to sit in should you want some privacy. \u003c/p>\n",
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"innerHTML": "\n\u003cp>The crowd, at least at this hour, skewed toward older couples and groups of middle-aged businessmen, but the atmosphere — aided by an upbeat \u003ca href=\"https://en.wikipedia.org/wiki/City_pop\">city pop\u003c/a> soundtrack — felt lively and fun.\u003c/p>\n",
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"\n\u003cp>The crowd, at least at this hour, skewed toward older couples and groups of middle-aged businessmen, but the atmosphere — aided by an upbeat \u003ca href=\"https://en.wikipedia.org/wiki/City_pop\">city pop\u003c/a> soundtrack — felt lively and fun.\u003c/p>\n"
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"innerHTML": "\n\u003cp>We made a beeline for the sushi counter, where our server immediately dropped off two bowls of piping hot miso soup. The main reason we’d made the trek out to Pleasant Hill is because Nobuya specializes in the kind of ornate wooden sushi boxes that are trendy now on social media — glistening, jewel-like slabs of sashimi, each one artfully arranged in its own little compartment. Here in the Bay Area, we’ve mostly only seen these boxes at higher-end Japanese restaurants in San Francisco or down on the Peninsula. To be able to snag one this far away from the big city at this hour of the night? We knew we had to try it.\u003c/p>\n",
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"\n\u003cp>We made a beeline for the sushi counter, where our server immediately dropped off two bowls of piping hot miso soup. The main reason we’d made the trek out to Pleasant Hill is because Nobuya specializes in the kind of ornate wooden sushi boxes that are trendy now on social media — glistening, jewel-like slabs of sashimi, each one artfully arranged in its own little compartment. Here in the Bay Area, we’ve mostly only seen these boxes at higher-end Japanese restaurants in San Francisco or down on the Peninsula. To be able to snag one this far away from the big city at this hour of the night? We knew we had to try it.\u003c/p>\n"
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"innerHTML": "\n\u003cp>Meanwhile, our gregarious sushi chef, Carlos, turned out to be a one-man orchestrator of good vibes. He chatted amiably in Spanish with the middle-aged couple seated next to us, then slid enough free bites across the counter — a raw oyster topped with flying fish roe and citrusy soy, a baked scallop in a pool of lemon cream sauce — that we started to worry we’d been recognized. In the end, he really did just come across as an uncommonly friendly dude, eager to chat about his favorite East Bay sushi joints (\u003ca href=\"https://www.instagram.com/utzutzu/\">Utzutzu\u003c/a> in Alameda and \u003ca href=\"https://www.sushi-sho.com/\">Sushi Sho\u003c/a> in El Cerrito — both deep cuts that made it clear that he knew ball).\u003c/p>\n",
"innerContent": [
"\n\u003cp>Meanwhile, our gregarious sushi chef, Carlos, turned out to be a one-man orchestrator of good vibes. He chatted amiably in Spanish with the middle-aged couple seated next to us, then slid enough free bites across the counter — a raw oyster topped with flying fish roe and citrusy soy, a baked scallop in a pool of lemon cream sauce — that we started to worry we’d been recognized. In the end, he really did just come across as an uncommonly friendly dude, eager to chat about his favorite East Bay sushi joints (\u003ca href=\"https://www.instagram.com/utzutzu/\">Utzutzu\u003c/a> in Alameda and \u003ca href=\"https://www.sushi-sho.com/\">Sushi Sho\u003c/a> in El Cerrito — both deep cuts that made it clear that he knew ball).\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/2/2026/09/nobuya.jpg\" alt=\"Illustration: Exterior of a sushi restaurant lit up at night. The sign above reads, "Nobuya."\" class=\"wp-image-13994008\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/nobuya.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/nobuya-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/nobuya-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/nobuya-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/nobuya-600x600.jpg 600w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\"/>\u003cfigcaption class=\"wp-element-caption\">The rare late-night restaurant in the Pleasant Hill area, Nobuya is open until 11:30 p.m. on weekends.\u003ccite class=\"wp-inline-image-credit\"> (Thien Pham)\u003c/cite>\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/2/2026/09/nobuya.jpg\" alt=\"Illustration: Exterior of a sushi restaurant lit up at night. The sign above reads, "Nobuya."\" class=\"wp-image-13994008\"/>\u003cfigcaption class=\"wp-element-caption\">The rare late-night restaurant in the Pleasant Hill area, Nobuya is open until 11:30 p.m. on weekends.\u003ccite class=\"wp-inline-image-credit\"> (Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n"
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"innerHTML": "\n\u003cp>Nobuya isn’t an overly precious sushi restaurant. It doesn’t offer traditional omakase service, and you can do well for yourself whether your raw fish indulgence of choice is simple nigiri or saucy, over-the-top Americanized rolls (the “Chuck Norris” seems to be a popular choice). We started with a Snow Cracker appetizer from the “Today’s Special” section of the menu, where the most interesting izakaya-style small plates are listed. This was the perfect little appetizer, proving that the kitchen doesn’t take itself too seriously: one big jalapeño stuffed with snow crab and cream cheese, coated in panko, deep-fried and cut into bite-size segments, like a tiki bar’s take on a jalapeño popper.\u003c/p>\n",
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"\n\u003cp>Nobuya isn’t an overly precious sushi restaurant. It doesn’t offer traditional omakase service, and you can do well for yourself whether your raw fish indulgence of choice is simple nigiri or saucy, over-the-top Americanized rolls (the “Chuck Norris” seems to be a popular choice). We started with a Snow Cracker appetizer from the “Today’s Special” section of the menu, where the most interesting izakaya-style small plates are listed. This was the perfect little appetizer, proving that the kitchen doesn’t take itself too seriously: one big jalapeño stuffed with snow crab and cream cheese, coated in panko, deep-fried and cut into bite-size segments, like a tiki bar’s take on a jalapeño popper.\u003c/p>\n"
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"innerHTML": "\n\u003cp>The main event was not one but two different, but equally excellent, sushi boxes. First came the Omakase Box, whose nine compartments each contained three generous slices of sashimi: hirame (fluke), sea bream, chutoro, maguro, hamachi, salmon, amaebi (sweet shrimp), uni-topped scallops and, in the center, a mound of roe-topped sushi rice. \u003c/p>\n",
"innerContent": [
"\n\u003cp>The main event was not one but two different, but equally excellent, sushi boxes. First came the Omakase Box, whose nine compartments each contained three generous slices of sashimi: hirame (fluke), sea bream, chutoro, maguro, hamachi, salmon, amaebi (sweet shrimp), uni-topped scallops and, in the center, a mound of roe-topped sushi rice. \u003c/p>\n"
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"innerHTML": "\n\u003cp>Every cut was delicious — the clean bite of the hirame, the heavy ocean umami of the sea bream, the delicate sweetness of the shrimp. We were given an unlimited supply of toasted seaweed to make little wraps with, and, since the box included the shrimp, the chef served their deep-fried heads on the side so we could enjoy their pungent crunch. \u003c/p>\n",
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"\n\u003cp>Every cut was delicious — the clean bite of the hirame, the heavy ocean umami of the sea bream, the delicate sweetness of the shrimp. We were given an unlimited supply of toasted seaweed to make little wraps with, and, since the box included the shrimp, the chef served their deep-fried heads on the side so we could enjoy their pungent crunch. \u003c/p>\n"
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"innerHTML": "\n\u003cp>In the end, my favorite item in the box was the one I normally find the most boring: the lean maguro, which came in thick slabs topped with a dab of yuzu kosho pepper paste, and had an impossibly smooth texture and clean, savory flavor.\u003c/p>\n",
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"\n\u003cp>In the end, my favorite item in the box was the one I normally find the most boring: the lean maguro, which came in thick slabs topped with a dab of yuzu kosho pepper paste, and had an impossibly smooth texture and clean, savory flavor.\u003c/p>\n"
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"innerHTML": "\n\u003cp>At $69, the box is a bit of a splurge, but I’ve definitely paid more for smaller portions of lower-quality sushi. The same was true of the kaisen box ($59), which embodied a different form of luxury. For this set, a layer of sushi rice was topped with a whole row of uni. Next to that, a row of ikura, a row of sweet scallops and, finally, a whole row of sliced toro, with little flowers scattered on top to make it pretty. You could stir everything together and eat it \u003ca href=\"https://www.kqed.org/arts/13986360/yaichi-kaisendon-japanese-seafood-bowls-udon-milpitas\">like a rice bowl\u003c/a>, but we opted to pile a bit of this ‘n’ that onto the sheets of nori, rolling the whole thing up and eating it in one bite.\u003c/p>\n",
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"\n\u003cp>At $69, the box is a bit of a splurge, but I’ve definitely paid more for smaller portions of lower-quality sushi. The same was true of the kaisen box ($59), which embodied a different form of luxury. For this set, a layer of sushi rice was topped with a whole row of uni. Next to that, a row of ikura, a row of sweet scallops and, finally, a whole row of sliced toro, with little flowers scattered on top to make it pretty. You could stir everything together and eat it \u003ca href=\"https://www.kqed.org/arts/13986360/yaichi-kaisendon-japanese-seafood-bowls-udon-milpitas\">like a rice bowl\u003c/a>, but we opted to pile a bit of this ‘n’ that onto the sheets of nori, rolling the whole thing up and eating it in one bite.\u003c/p>\n"
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"innerHTML": "\n\u003cp>Either of the sushi boxes would be easily shareable, just like the oden (fish cake soup) we ordered as a finishing dish. I loved sipping on the rich, peppery broth between bites of sushi to cleanse my palate.\u003c/p>\n",
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"\n\u003cp>Either of the sushi boxes would be easily shareable, just like the oden (fish cake soup) we ordered as a finishing dish. I loved sipping on the rich, peppery broth between bites of sushi to cleanse my palate.\u003c/p>\n"
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"innerHTML": "\n\u003cp>Add it all up, and Nobuya really ought to be \u003cem>the\u003c/em> late-night hotspot for this corner of the East Bay suburbs. But the restaurant was nearly half empty for the duration of our visit, and more and more so as the hour crept past 10 p.m.. For now, it seems, the vast majority of Nobuya’s clientele are locals from Pleasant Hill and its immediate surroundings (who all tend to be in bed by 9 o’clock, Carlos confided with a chuckle). The place has yet to be discovered by the legion of twenty- and thirtysomething food influencers always on the lookout for a new spot to hype up. \u003c/p>\n",
"innerContent": [
"\n\u003cp>Add it all up, and Nobuya really ought to be \u003cem>the\u003c/em> late-night hotspot for this corner of the East Bay suburbs. But the restaurant was nearly half empty for the duration of our visit, and more and more so as the hour crept past 10 p.m.. For now, it seems, the vast majority of Nobuya’s clientele are locals from Pleasant Hill and its immediate surroundings (who all tend to be in bed by 9 o’clock, Carlos confided with a chuckle). The place has yet to be discovered by the legion of twenty- and thirtysomething food influencers always on the lookout for a new spot to hype up. \u003c/p>\n"
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"innerHTML": "\n\u003cp>As good as the food at Nobuya is, that almost certainly won’t be the case for much longer. In the meantime, I’m going to relish the opportunity to walk in at 10 o’clock, without a reservation or any prior planning, and luxuriate in one of the most satisfying late-night sashimi dinners in the Bay. \u003c/p>\n",
"innerContent": [
"\n\u003cp>As good as the food at Nobuya is, that almost certainly won’t be the case for much longer. In the meantime, I’m going to relish the opportunity to walk in at 10 o’clock, without a reservation or any prior planning, and luxuriate in one of the most satisfying late-night sashimi dinners in the Bay. \u003c/p>\n"
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"innerHTML": "\n\u003cp>\u003cem>\u003ca href=\"https://www.instagram.com/nobuya.sushi/\">Nobuya\u003c/a> is open Monday through Thursday 11:30 a.m.–3 p.m. and 5–10:15 p.m., and Friday and Saturday 11:30 a.m.–3 p.m. and 5–11:30 p.m. at 1428 Contra Costa Blvd. in Pleasant Hill.\u003c/em>\u003c/p>\n",
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"\n\u003cp>\u003cem>\u003ca href=\"https://www.instagram.com/nobuya.sushi/\">Nobuya\u003c/a> is open Monday through Thursday 11:30 a.m.–3 p.m. and 5–10:15 p.m., and Friday and Saturday 11:30 a.m.–3 p.m. and 5–11:30 p.m. at 1428 Contra Costa Blvd. in Pleasant Hill.\u003c/em>\u003c/p>\n"
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"excerpt": "Pleasant Hill finally has a destination for excellent sushi until 11:30 p.m. on weekends. ",
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"title": "Nobuya Brings Elegant Late-Night Sushi Boxes to the East Bay Suburbs | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\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/2/2026/09/nobuya2.jpg\" alt=\"Illustration: Two men seated at a sushi bar devouring large quantities of sashimi served in elegant wooden boxes.\" class=\"wp-image-13994005\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/nobuya2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/nobuya2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/nobuya2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/nobuya2-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/nobuya2-600x600.jpg 600w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" />\u003cfigcaption class=\"wp-element-caption\">Nobuya, a newish izakaya and sushi restaurant in Pleasant Hill, is known for its elegant sushi boxes. (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>Everything about \u003ca href=\"https://www.instagram.com/nobuya.sushi/\">Nobuya\u003c/a> is a bit of a surprise. \u003c/p>\n\n\n\n\u003cp>Start with the restaurant’s location on a quiet, semi-residential stretch of Pleasant Hill. We hadn’t previously found \u003cem>any\u003c/em> late-night dining in this particular swath of the \u003ca href=\"https://www.kqed.org/arts/tag/contra-costa-county\">Contra Costa County\u003c/a> suburbs, so when we heard about this newish sushi spot and izakaya, we were surprised to learn that it stays open until 11:30 p.m. on weekends. When we pulled up at a little before 10 on a recent Friday night, we were struck by the casual elegance of the dining room — all paper lanterns and light wood partitions, with quaint little nooks to sit in should you want some privacy. \u003c/p>\n\n\n\n\u003cp>The crowd, at least at this hour, skewed toward older couples and groups of middle-aged businessmen, but the atmosphere — aided by an upbeat \u003ca href=\"https://en.wikipedia.org/wiki/City_pop\">city pop\u003c/a> soundtrack — felt lively and fun.\u003c/p>\n\n\n\n\u003cp>We made a beeline for the sushi counter, where our server immediately dropped off two bowls of piping hot miso soup. The main reason we’d made the trek out to Pleasant Hill is because Nobuya specializes in the kind of ornate wooden sushi boxes that are trendy now on social media — glistening, jewel-like slabs of sashimi, each one artfully arranged in its own little compartment. Here in the Bay Area, we’ve mostly only seen these boxes at higher-end Japanese restaurants in San Francisco or down on the Peninsula. To be able to snag one this far away from the big city at this hour of the night? We knew we had to try it.\u003c/p>\n\n\n\n\u003cp>Meanwhile, our gregarious sushi chef, Carlos, turned out to be a one-man orchestrator of good vibes. He chatted amiably in Spanish with the middle-aged couple seated next to us, then slid enough free bites across the counter — a raw oyster topped with flying fish roe and citrusy soy, a baked scallop in a pool of lemon cream sauce — that we started to worry we’d been recognized. In the end, he really did just come across as an uncommonly friendly dude, eager to chat about his favorite East Bay sushi joints (\u003ca href=\"https://www.instagram.com/utzutzu/\">Utzutzu\u003c/a> in Alameda and \u003ca href=\"https://www.sushi-sho.com/\">Sushi Sho\u003c/a> in El Cerrito — both deep cuts that made it clear that he knew ball).\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/2/2026/09/nobuya.jpg\" alt=\"Illustration: Exterior of a sushi restaurant lit up at night. The sign above reads, "Nobuya."\" class=\"wp-image-13994008\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/nobuya.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/nobuya-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/nobuya-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/nobuya-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/nobuya-600x600.jpg 600w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" />\u003cfigcaption class=\"wp-element-caption\">The rare late-night restaurant in the Pleasant Hill area, Nobuya is open until 11:30 p.m. on weekends. (Thien Pham)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>Nobuya isn’t an overly precious sushi restaurant. It doesn’t offer traditional omakase service, and you can do well for yourself whether your raw fish indulgence of choice is simple nigiri or saucy, over-the-top Americanized rolls (the “Chuck Norris” seems to be a popular choice). We started with a Snow Cracker appetizer from the “Today’s Special” section of the menu, where the most interesting izakaya-style small plates are listed. This was the perfect little appetizer, proving that the kitchen doesn’t take itself too seriously: one big jalapeño stuffed with snow crab and cream cheese, coated in panko, deep-fried and cut into bite-size segments, like a tiki bar’s take on a jalapeño popper.\u003c/p>\n\n\n\n\u003cp>The main event was not one but two different, but equally excellent, sushi boxes. First came the Omakase Box, whose nine compartments each contained three generous slices of sashimi: hirame (fluke), sea bream, chutoro, maguro, hamachi, salmon, amaebi (sweet shrimp), uni-topped scallops and, in the center, a mound of roe-topped sushi rice. \u003c/p>\n\n\n\n\u003cp>Every cut was delicious — the clean bite of the hirame, the heavy ocean umami of the sea bream, the delicate sweetness of the shrimp. We were given an unlimited supply of toasted seaweed to make little wraps with, and, since the box included the shrimp, the chef served their deep-fried heads on the side so we could enjoy their pungent crunch. \u003c/p>\n\n\n\n\u003cp>In the end, my favorite item in the box was the one I normally find the most boring: the lean maguro, which came in thick slabs topped with a dab of yuzu kosho pepper paste, and had an impossibly smooth texture and clean, savory flavor.\u003c/p>\n\n\n\n\n\n\u003cp>At $69, the box is a bit of a splurge, but I’ve definitely paid more for smaller portions of lower-quality sushi. The same was true of the kaisen box ($59), which embodied a different form of luxury. For this set, a layer of sushi rice was topped with a whole row of uni. Next to that, a row of ikura, a row of sweet scallops and, finally, a whole row of sliced toro, with little flowers scattered on top to make it pretty. You could stir everything together and eat it \u003ca href=\"https://www.kqed.org/arts/13986360/yaichi-kaisendon-japanese-seafood-bowls-udon-milpitas\">like a rice bowl\u003c/a>, but we opted to pile a bit of this ‘n’ that onto the sheets of nori, rolling the whole thing up and eating it in one bite.\u003c/p>\n\n\n\n\u003cp>Either of the sushi boxes would be easily shareable, just like the oden (fish cake soup) we ordered as a finishing dish. I loved sipping on the rich, peppery broth between bites of sushi to cleanse my palate.\u003c/p>\n\n\n\n\u003cp>Add it all up, and Nobuya really ought to be \u003cem>the\u003c/em> late-night hotspot for this corner of the East Bay suburbs. But the restaurant was nearly half empty for the duration of our visit, and more and more so as the hour crept past 10 p.m.. For now, it seems, the vast majority of Nobuya’s clientele are locals from Pleasant Hill and its immediate surroundings (who all tend to be in bed by 9 o’clock, Carlos confided with a chuckle). The place has yet to be discovered by the legion of twenty- and thirtysomething food influencers always on the lookout for a new spot to hype up. \u003c/p>\n\n\n\n\u003cp>As good as the food at Nobuya is, that almost certainly won’t be the case for much longer. In the meantime, I’m going to relish the opportunity to walk in at 10 o’clock, without a reservation or any prior planning, and luxuriate in one of the most satisfying late-night sashimi dinners in the Bay. \u003c/p>\n\n\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\"/>\n\n\n\n\u003cp>\u003cem>\u003ca href=\"https://www.instagram.com/nobuya.sushi/\">Nobuya\u003c/a> is open Monday through Thursday 11:30 a.m.–3 p.m. and 5–10:15 p.m., and Friday and Saturday 11:30 a.m.–3 p.m. and 5–11:30 p.m. at 1428 Contra Costa Blvd. in Pleasant Hill.\u003c/em>\u003c/p>\n\n\n\n\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
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"slug": "chiricana-panamanian-food-oakland-bay-area-pop-up",
"title": "A New Pop-Up Is the Bay Area’s Tastiest Panamanian Secret",
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"headTitle": "A New Pop-Up Is the Bay Area’s Tastiest Panamanian Secret | KQED",
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"content": "\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1500\" height=\"2000\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Chiricana-Patacon-Relleno_La-Cocina.jpg\" alt=\"Hands holding a plate of loaded Panamanian patacones (fried green plantains).\" class=\"wp-image-13993947\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Chiricana-Patacon-Relleno_La-Cocina.jpg 1500w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Chiricana-Patacon-Relleno_La-Cocina-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Chiricana-Patacon-Relleno_La-Cocina-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Chiricana-Patacon-Relleno_La-Cocina-1152x1536.jpg 1152w\" sizes=\"auto, (max-width: 1500px) 100vw, 1500px\" />\u003cfigcaption class=\"wp-element-caption\">Chiricana chef Dani Solis holds a plate of Panamanian patacones — fried green plantains loaded with oyster mushrooms, olives and peppers. Solis’ pop-up and catering company is one of the Bay Area’s only Panamanian food businesses. (Courtesy of La Cocina)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>“Let’s get Panamanian food” is a suggestion most Californians aren’t used to hearing. In fact, even the most knowledgeable Bay Area \u003ca href=\"https://www.kqed.org/arts/tag/food\">foodies\u003c/a> may have never even considered Panamanian cuisine as an option at all.\u003c/p>\n\n\n\n\u003cp>Chances are, you don’t know a local spot where you can grab sancocho, Panama’s national dish, which consists of a yam-thickened broth with chicken, yuca, corn and otoe (taro root). And you’ve probably never had the pleasure of eating carimañolas (Panamanian beef patties) or almojábanos (fried corn dough and cheese). Until recently, I hadn’t either.\u003c/p>\n\n\n\n\u003cp>For all of its culinary charms, the Bay has never had much of any Panamanian food scene to speak of. It’s not just the Bay either. Comida Panameña has rarely expanded beyond its own borders into other parts of the world in a noticeable way, and it doesn’t have the same reputation or ubiquity that other diasporic foods from Latin America have been able to cultivate, particularly within California’s diverse foodscape.\u003c/p>\n\n\n\n\u003cp>Recognizing that absence, Dani Solis — a San Jose-raised chef and daughter of Panamanian parents — wants to change that. With \u003ca href=\"https://www.instagram.com/chiri_cana/?hl=en\">Chiricana\u003c/a>, a small pop-up and catering business, she’s putting the Bay onto Panamanian American flavors, one recipe at a time.\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/2/2026/09/2025-10-09-Pop-up-Night-Market-Dani-Solis-courtesy-La-Cocina.jpg\" alt=\"A smiling chef preps food inside a commercial kitchen.\" class=\"wp-image-13993951\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/2025-10-09-Pop-up-Night-Market-Dani-Solis-courtesy-La-Cocina.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/2025-10-09-Pop-up-Night-Market-Dani-Solis-courtesy-La-Cocina-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/2025-10-09-Pop-up-Night-Market-Dani-Solis-courtesy-La-Cocina-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/2025-10-09-Pop-up-Night-Market-Dani-Solis-courtesy-La-Cocina-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Solis preps a dish for La Cocina’s pop-up night market in October 2025. (Courtesy of La Cocina)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>“I’m the only one doing this,” says Solis, who was informally trained by her grandmother and mom, who’ve both lived in San Jose together since arriving as immigrants. Chiricana is named after Chiriqui, the region in Panama where Solis’ grandmother was raised.\u003c/p>\n\n\n\n\u003cp>Though Solis is now based in Emeryville and works two part-time jobs outside of the food industry, she notes the role of her family’s close support network: her relatives often travel back to Panama to find materials and ingredients for Chiricana.\u003c/p>\n\n\n\n\u003cp>“I’m privileged to have the choice to be able to pursue this. It’s a gift. I’m sharing my heart. I’m sharing all of my family with you,” she says, fresh off \u003ca href=\"https://www.instagram.com/p/DbZTEwnEsig/?hl=en&img_index=1\">vending Panamanian chicken wings at Outside Lands\u003c/a> for the first time this summer.\u003c/p>\n\n\n\n\u003cp>After graduating from UC Berkeley in 2019 with a degree in Urban Studies and a minor in Food Systems, Solis worked at the National Sustainable Agriculture Coalition. Then, everything flipped during the COVID-19 pandemic. Solis went from preserving foodways and supporting foodmakers to becoming one herself.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1334\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/chiricana-spread.jpg\" alt=\"Overhead view of a spread of Panamanian dishes, including corn cheese fritters, rice and beans, and a beet salad. \" class=\"wp-image-13993953\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/chiricana-spread.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/chiricana-spread-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/chiricana-spread-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/chiricana-spread-1536x1025.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">A spread of dishes for an Open Test Kitchen pop-up in 2025. Pictured dishes include almojábanos (corn cheese fritters), arroz con guandú with beet salad, and sancocho de pollo. (Courtesy of Chiricana)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>In 2022, Solis began incubating Chiricana at \u003ca href=\"https://www.kqed.org/arts/13963726/oakland-bloom-open-test-kitchen-incubator-restaurant-understory\">Oakland Bloom\u003c/a>’s test kitchen. Her vision was manifold: to honor the legacy of her family’s migratory journey, and to expose a greater Bay Area audience to Panama’s multicultural history and the slept-on goodness of its food. \u003c/p>\n\n\n\n\u003cp>So what exactly is Panamanian food — and more importantly, what defines it when exported outside of its Central American context?\u003c/p>\n\n\n\n\u003cp>Begin with a basket of crispy, fat-rendered pork chicharrón, mixed with thick wedges of yuca frita. “It’s comfort food,” Solis says. “There’s a big ‘fritura’ culture in Panama. Any Central American kid will tell you they ate this growing up. Fry it, put on a plate with a paper towel to soak up the grease, and then put it on the table for whoever gets first dibs.” \u003c/p>\n\n\n\n\u003cp>It’s accompanied with a side of creamy, mustard-yellow Panamanian salsa made from ají chombo, a relative of the habanero chile. The salsa is a centerpiece in Panamanian food, and might surprise unsuspecting eaters: It delivers enough bite to hint at oncoming pain, even if it never quite crosses the threshold of unbearability. I was personally surprised and delighted as someone who has traveled extensively in Latin America, where, save for in Mexico, it can get tricky to find a fiery meal. The ají chombo — which is native to the Caribbean islands and reached Panama in the 1850s, when workers immigrated to Panama to build railroads and, eventually, the Panama Canal — offers a different, more heat-intensive perspective on Central American gastronomy. Like Panama’s overlooked culinary history itself, the pepper packs a bigger punch than expected.\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/2/2026/09/panamanian-tamal.jpg\" alt=\"A wooden platter with a tamal, rice and beans, and a mustard-yellow salsa.\" class=\"wp-image-13993956\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/panamanian-tamal.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/panamanian-tamal-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/panamanian-tamal-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/panamanian-tamal-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">A Panamanian tamal plate with ají chombo salsa on the side. (Alan Chazaro)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>To stave off ají chombo’s pepperiness and wash down the richness of the fried yuca and chicharrón, Solis provides a housemade chicha de limón con raspadura, or Panamanian lemonade. Served in a large totuma (a dried, hollowed-out calabash), the bright, citrusy beverage recalls a tropical getaway with just enough sweetness and zest without overdoing it. Made from Rangpur limes and raspadura (unrefined brown sugar made from evaporated sugarcane juice), it contains a floral, malty complexity that you won’t get from your neighborhood lemonade stand.\u003c/p>\n\n\n\n\u003cp>The main dish, when I visited Solis at her shared-use commercial kitchen at \u003ca href=\"https://www.kqed.org/news/11988111/la-cocina-reopens-as-commercial-kitchen-in-the-tenderloin-after-food-hall-closure\">La Cocina on Hyde Street\u003c/a>, was a showstopper: a Panamanian tamal, wrapped in banana and bijao leaves, and served with a side of arroz con guandú (pigeon peas) sauteed in coconut milk. It’s all paired with a fruity, herbaceous salad lightly dressed in a ginger hibiscus vinaigrette inspired by the lush Boquete region of Panama. D’Boca — Panama’s national ají chombo hot sauce — is also provided, to be used at your discretion.\u003c/p>\n\n\n\n\u003cp>In and of itself, the Panamanian tamal is impressive — a “mesoamerican protein bar,” Solis jokes. Weighty and firm yet jiggly and yielding, it’s larger than your standard tamal. The tamal Panameño is juicy, a result of a stewing of the ingredients to make a bone-in chicken broth from scratch. Afterwards, the broth is mixed in with the maíz pilado masa, adding a marrow-rich flavor to the dough. Inside, it’s overloaded with culantro (a staple in Panamanian cuisine), onion, garlic, potatoes, carrots, tomatoes, chicken, olives and — a Solis family specialty — plums. \u003c/p>\n\n\n\n\n\n\u003cp>“Recipes change with immigration. My grandma told me about how the recipe changed for her over time based on whatever ingredients were available,” says Solis. “When she came to the U.S., my grandma found plums and swapped them in for [the traditional] raisins.”\u003c/p>\n\n\n\n\u003cp>“As much as I want to bring Panamanian ingredients, it’s important to also bring my whole self through California produce and recipes that aren’t always super Panamanian in their preparation,” she adds. “But the essence has a Panamanian flair.”\u003c/p>\n\n\n\n\u003cp>The tamal is a delicacy, a labor of love that can take all day to prepare and craft; it’s generally reserved for special occasions and holidays. At Chiricana, it allows Solis to reshape her lineage in the kitchen, across borders and across time, as an edible vessel for identity and cultural preservation that requires — in her own words — a “spiritual approach.”\u003c/p>\n\n\n\n\u003cp>For Solis, the approach has deep connections to her own family history. When she was an undergrad at UC Berkeley, she worked for the \u003ca href=\"https://food.berkeley.edu/\">Berkeley Food Institute\u003c/a> and was inspired by \u003ca href=\"https://viacampesina.org/en/\">La Vía Campesina\u003c/a>, a global grassroots movement of indigenous farm workers. Her own grandmother grew up living off the Panamanian land; Solis documented her grandma’s story as part of an oral history project titled “\u003ca href=\"https://www.gemsoralhistories.com/settingthetable/dani\">Setting the Table\u003c/a>,” in which foodmakers spoke with elders about diasporic recipes. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"2000\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/flan-de-nance.jpg\" alt=\"Square of flan drizzled with caramel and topped with crumbled cheese.\" class=\"wp-image-13993962\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/flan-de-nance.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/flan-de-nance-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/flan-de-nance-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/flan-de-nance-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/flan-de-nance-600x600.jpg 600w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Flan de nance — an original Chiricana creation. (Alan Chazaro)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>Luckily, for Bay Area diners, Solis is just getting started. She’s currently toying with a Panamanian flan infused with nance — a yellow, pungent fruit that somewhat resembles a cherry — that is topped with crumbled queso fresco and drizzled with a raspadura crème caramel. The original invention is her interpretive ode to pesada de nance, a traditional Panamanian porridge her grandmother used to make. Solis herself was never crazy about nance, but now she’s translating it — by turning good memories into even better ones — for a Bay Area palate.\u003c/p>\n\n\n\n\u003cp>“If I don’t learn these things, then others won’t be able to learn these [Panamanian] foodways and traditions,” says Solis. “Ingredients like guandú and corn from Panama can be difficult to find, but it’s my mission to seek them out as much as I can to make Chircana as authentic as I can.”\u003c/p>\n\n\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\" />\n\n\n\n\u003cp>\u003ca href=\"https://www.chiricana.com/\">\u003cem>Chiricana Cocina Panameña\u003c/em>\u003c/a>\u003cem> will be at KQED’s \u003c/em>\u003ca href=\"https://www.tixr.com/groups/kqed/events/the-edible-atlas-a-global-street-eats-festival-192748\">\u003cem>Edible Atlas\u003c/em>\u003c/a>\u003cem> global street food festival on Saturday, Sept. 19 from noon to 5 p.m. at Bloc15 (252 2nd St., Oakland). Entrance to the outdoor block party is free; tickets for the indoor market (where Chiricana will be vending) start at $45. Chiricana also does \u003c/em>\u003ca href=\"https://www.chiricana.com/catering\">\u003cem>catering\u003c/em>\u003c/a>\u003cem> with custom menus.\u003c/em>\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/2/2026/09/Chiricana-Patacon-Relleno_La-Cocina.jpg\" alt=\"Hands holding a plate of loaded Panamanian patacones (fried green plantains).\" class=\"wp-image-13993947\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Chiricana-Patacon-Relleno_La-Cocina.jpg 1500w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Chiricana-Patacon-Relleno_La-Cocina-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Chiricana-Patacon-Relleno_La-Cocina-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Chiricana-Patacon-Relleno_La-Cocina-1152x1536.jpg 1152w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">Chiricana chef Dani Solis holds a plate of Panamanian patacones — fried green plantains loaded with oyster mushrooms, olives and peppers. Solis’ pop-up and catering company is one of the Bay Area’s only Panamanian food businesses.\u003ccite class=\"wp-inline-image-credit\"> (Courtesy of La Cocina)\u003c/cite>\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/2/2026/09/Chiricana-Patacon-Relleno_La-Cocina.jpg\" alt=\"Hands holding a plate of loaded Panamanian patacones (fried green plantains).\" class=\"wp-image-13993947\" />\u003cfigcaption class=\"wp-element-caption\">Chiricana chef Dani Solis holds a plate of Panamanian patacones — fried green plantains loaded with oyster mushrooms, olives and peppers. Solis’ pop-up and catering company is one of the Bay Area’s only Panamanian food businesses.\u003ccite class=\"wp-inline-image-credit\"> (Courtesy of La Cocina)\u003c/cite>\u003c/figcaption>\u003c/figure>\n"
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"innerHTML": "\n\u003cp>“Let’s get Panamanian food” is a suggestion most Californians aren’t used to hearing. In fact, even the most knowledgeable Bay Area \u003ca href=\"https://www.kqed.org/arts/tag/food\">foodies\u003c/a> may have never even considered Panamanian cuisine as an option at all.\u003c/p>\n",
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"\n\u003cp>“Let’s get Panamanian food” is a suggestion most Californians aren’t used to hearing. In fact, even the most knowledgeable Bay Area \u003ca href=\"https://www.kqed.org/arts/tag/food\">foodies\u003c/a> may have never even considered Panamanian cuisine as an option at all.\u003c/p>\n"
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"innerHTML": "\n\u003cp>Chances are, you don’t know a local spot where you can grab sancocho, Panama’s national dish, which consists of a yam-thickened broth with chicken, yuca, corn and otoe (taro root). And you’ve probably never had the pleasure of eating carimañolas (Panamanian beef patties) or almojábanos (fried corn dough and cheese). Until recently, I hadn’t either.\u003c/p>\n",
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"\n\u003cp>Chances are, you don’t know a local spot where you can grab sancocho, Panama’s national dish, which consists of a yam-thickened broth with chicken, yuca, corn and otoe (taro root). And you’ve probably never had the pleasure of eating carimañolas (Panamanian beef patties) or almojábanos (fried corn dough and cheese). Until recently, I hadn’t either.\u003c/p>\n"
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"innerHTML": "\n\u003cp>For all of its culinary charms, the Bay has never had much of any Panamanian food scene to speak of. It’s not just the Bay either. Comida Panameña has rarely expanded beyond its own borders into other parts of the world in a noticeable way, and it doesn’t have the same reputation or ubiquity that other diasporic foods from Latin America have been able to cultivate, particularly within California’s diverse foodscape.\u003c/p>\n",
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"\n\u003cp>For all of its culinary charms, the Bay has never had much of any Panamanian food scene to speak of. It’s not just the Bay either. Comida Panameña has rarely expanded beyond its own borders into other parts of the world in a noticeable way, and it doesn’t have the same reputation or ubiquity that other diasporic foods from Latin America have been able to cultivate, particularly within California’s diverse foodscape.\u003c/p>\n"
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"innerHTML": "\n\u003cp>Recognizing that absence, Dani Solis — a San Jose-raised chef and daughter of Panamanian parents — wants to change that. With \u003ca href=\"https://www.instagram.com/chiri_cana/?hl=en\">Chiricana\u003c/a>, a small pop-up and catering business, she’s putting the Bay onto Panamanian American flavors, one recipe at a time.\u003c/p>\n",
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"\n\u003cp>Recognizing that absence, Dani Solis — a San Jose-raised chef and daughter of Panamanian parents — wants to change that. With \u003ca href=\"https://www.instagram.com/chiri_cana/?hl=en\">Chiricana\u003c/a>, a small pop-up and catering business, she’s putting the Bay onto Panamanian American flavors, one recipe at a time.\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/2/2026/09/2025-10-09-Pop-up-Night-Market-Dani-Solis-courtesy-La-Cocina.jpg\" alt=\"A smiling chef preps food inside a commercial kitchen.\" class=\"wp-image-13993951\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/2025-10-09-Pop-up-Night-Market-Dani-Solis-courtesy-La-Cocina.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/2025-10-09-Pop-up-Night-Market-Dani-Solis-courtesy-La-Cocina-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/2025-10-09-Pop-up-Night-Market-Dani-Solis-courtesy-La-Cocina-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/2025-10-09-Pop-up-Night-Market-Dani-Solis-courtesy-La-Cocina-1536x1024.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">Solis preps a dish for La Cocina’s pop-up night market in October 2025.\u003ccite class=\"wp-inline-image-credit\"> (Courtesy of La Cocina)\u003c/cite>\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/2/2026/09/2025-10-09-Pop-up-Night-Market-Dani-Solis-courtesy-La-Cocina.jpg\" alt=\"A smiling chef preps food inside a commercial kitchen.\" class=\"wp-image-13993951\" />\u003cfigcaption class=\"wp-element-caption\">Solis preps a dish for La Cocina’s pop-up night market in October 2025.\u003ccite class=\"wp-inline-image-credit\"> (Courtesy of La Cocina)\u003c/cite>\u003c/figcaption>\u003c/figure>\n"
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"innerHTML": "\n\u003cp>“I’m the only one doing this,” says Solis, who was informally trained by her grandmother and mom, who’ve both lived in San Jose together since arriving as immigrants. Chiricana is named after Chiriqui, the region in Panama where Solis’ grandmother was raised.\u003c/p>\n",
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"\n\u003cp>“I’m the only one doing this,” says Solis, who was informally trained by her grandmother and mom, who’ve both lived in San Jose together since arriving as immigrants. Chiricana is named after Chiriqui, the region in Panama where Solis’ grandmother was raised.\u003c/p>\n"
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"innerHTML": "\n\u003cp>Though Solis is now based in Emeryville and works two part-time jobs outside of the food industry, she notes the role of her family’s close support network: her relatives often travel back to Panama to find materials and ingredients for Chiricana.\u003c/p>\n",
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"\n\u003cp>Though Solis is now based in Emeryville and works two part-time jobs outside of the food industry, she notes the role of her family’s close support network: her relatives often travel back to Panama to find materials and ingredients for Chiricana.\u003c/p>\n"
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"innerHTML": "\n\u003cp>“I’m privileged to have the choice to be able to pursue this. It’s a gift. I’m sharing my heart. I’m sharing all of my family with you,” she says, fresh off \u003ca href=\"https://www.instagram.com/p/DbZTEwnEsig/?hl=en&img_index=1\">vending Panamanian chicken wings at Outside Lands\u003c/a> for the first time this summer.\u003c/p>\n",
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"\n\u003cp>“I’m privileged to have the choice to be able to pursue this. It’s a gift. I’m sharing my heart. I’m sharing all of my family with you,” she says, fresh off \u003ca href=\"https://www.instagram.com/p/DbZTEwnEsig/?hl=en&img_index=1\">vending Panamanian chicken wings at Outside Lands\u003c/a> for the first time this summer.\u003c/p>\n"
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"innerHTML": "\n\u003cp>After graduating from UC Berkeley in 2019 with a degree in Urban Studies and a minor in Food Systems, Solis worked at the National Sustainable Agriculture Coalition. Then, everything flipped during the COVID-19 pandemic. Solis went from preserving foodways and supporting foodmakers to becoming one herself.\u003c/p>\n",
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"\n\u003cp>After graduating from UC Berkeley in 2019 with a degree in Urban Studies and a minor in Food Systems, Solis worked at the National Sustainable Agriculture Coalition. Then, everything flipped during the COVID-19 pandemic. Solis went from preserving foodways and supporting foodmakers to becoming one herself.\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/2/2026/09/chiricana-spread.jpg\" alt=\"Overhead view of a spread of Panamanian dishes, including corn cheese fritters, rice and beans, and a beet salad. \" class=\"wp-image-13993953\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/chiricana-spread.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/chiricana-spread-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/chiricana-spread-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/chiricana-spread-1536x1025.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">A spread of dishes for an Open Test Kitchen pop-up in 2025. Pictured dishes include almojábanos (corn cheese fritters), arroz con guandú with beet salad, and sancocho de pollo.\u003ccite class=\"wp-inline-image-credit\"> (Courtesy of Chiricana)\u003c/cite>\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/2/2026/09/chiricana-spread.jpg\" alt=\"Overhead view of a spread of Panamanian dishes, including corn cheese fritters, rice and beans, and a beet salad. \" class=\"wp-image-13993953\" />\u003cfigcaption class=\"wp-element-caption\">A spread of dishes for an Open Test Kitchen pop-up in 2025. Pictured dishes include almojábanos (corn cheese fritters), arroz con guandú with beet salad, and sancocho de pollo.\u003ccite class=\"wp-inline-image-credit\"> (Courtesy of Chiricana)\u003c/cite>\u003c/figcaption>\u003c/figure>\n"
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"innerHTML": "\n\u003cp>In 2022, Solis began incubating Chiricana at \u003ca href=\"https://www.kqed.org/arts/13963726/oakland-bloom-open-test-kitchen-incubator-restaurant-understory\">Oakland Bloom\u003c/a>’s test kitchen. Her vision was manifold: to honor the legacy of her family’s migratory journey, and to expose a greater Bay Area audience to Panama’s multicultural history and the slept-on goodness of its food. \u003c/p>\n",
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"\n\u003cp>In 2022, Solis began incubating Chiricana at \u003ca href=\"https://www.kqed.org/arts/13963726/oakland-bloom-open-test-kitchen-incubator-restaurant-understory\">Oakland Bloom\u003c/a>’s test kitchen. Her vision was manifold: to honor the legacy of her family’s migratory journey, and to expose a greater Bay Area audience to Panama’s multicultural history and the slept-on goodness of its food. \u003c/p>\n"
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"innerHTML": "\n\u003cp>So what exactly is Panamanian food — and more importantly, what defines it when exported outside of its Central American context?\u003c/p>\n",
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"\n\u003cp>So what exactly is Panamanian food — and more importantly, what defines it when exported outside of its Central American context?\u003c/p>\n"
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"innerHTML": "\n\u003cp>Begin with a basket of crispy, fat-rendered pork chicharrón, mixed with thick wedges of yuca frita. “It’s comfort food,” Solis says. “There’s a big ‘fritura’ culture in Panama. Any Central American kid will tell you they ate this growing up. Fry it, put on a plate with a paper towel to soak up the grease, and then put it on the table for whoever gets first dibs.” \u003c/p>\n",
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"\n\u003cp>Begin with a basket of crispy, fat-rendered pork chicharrón, mixed with thick wedges of yuca frita. “It’s comfort food,” Solis says. “There’s a big ‘fritura’ culture in Panama. Any Central American kid will tell you they ate this growing up. Fry it, put on a plate with a paper towel to soak up the grease, and then put it on the table for whoever gets first dibs.” \u003c/p>\n"
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"innerHTML": "\n\u003cp>It’s accompanied with a side of creamy, mustard-yellow Panamanian salsa made from ají chombo, a relative of the habanero chile. The salsa is a centerpiece in Panamanian food, and might surprise unsuspecting eaters: It delivers enough bite to hint at oncoming pain, even if it never quite crosses the threshold of unbearability. I was personally surprised and delighted as someone who has traveled extensively in Latin America, where, save for in Mexico, it can get tricky to find a fiery meal. The ají chombo — which is native to the Caribbean islands and reached Panama in the 1850s, when workers immigrated to Panama to build railroads and, eventually, the Panama Canal — offers a different, more heat-intensive perspective on Central American gastronomy. Like Panama’s overlooked culinary history itself, the pepper packs a bigger punch than expected.\u003c/p>\n",
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"\n\u003cp>It’s accompanied with a side of creamy, mustard-yellow Panamanian salsa made from ají chombo, a relative of the habanero chile. The salsa is a centerpiece in Panamanian food, and might surprise unsuspecting eaters: It delivers enough bite to hint at oncoming pain, even if it never quite crosses the threshold of unbearability. I was personally surprised and delighted as someone who has traveled extensively in Latin America, where, save for in Mexico, it can get tricky to find a fiery meal. The ají chombo — which is native to the Caribbean islands and reached Panama in the 1850s, when workers immigrated to Panama to build railroads and, eventually, the Panama Canal — offers a different, more heat-intensive perspective on Central American gastronomy. Like Panama’s overlooked culinary history itself, the pepper packs a bigger punch than expected.\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/2/2026/09/panamanian-tamal.jpg\" alt=\"A wooden platter with a tamal, rice and beans, and a mustard-yellow salsa.\" class=\"wp-image-13993956\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/panamanian-tamal.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/panamanian-tamal-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/panamanian-tamal-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/panamanian-tamal-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 Panamanian tamal plate with ají chombo salsa on the side.\u003ccite class=\"wp-inline-image-credit\"> (Alan Chazaro)\u003c/cite>\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/2/2026/09/panamanian-tamal.jpg\" alt=\"A wooden platter with a tamal, rice and beans, and a mustard-yellow salsa.\" class=\"wp-image-13993956\" />\u003cfigcaption class=\"wp-element-caption\">A Panamanian tamal plate with ají chombo salsa on the side.\u003ccite class=\"wp-inline-image-credit\"> (Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n"
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"innerHTML": "\n\u003cp>To stave off ají chombo’s pepperiness and wash down the richness of the fried yuca and chicharrón, Solis provides a housemade chicha de limón con raspadura, or Panamanian lemonade. Served in a large totuma (a dried, hollowed-out calabash), the bright, citrusy beverage recalls a tropical getaway with just enough sweetness and zest without overdoing it. Made from Rangpur limes and raspadura (unrefined brown sugar made from evaporated sugarcane juice), it contains a floral, malty complexity that you won’t get from your neighborhood lemonade stand.\u003c/p>\n",
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"\n\u003cp>To stave off ají chombo’s pepperiness and wash down the richness of the fried yuca and chicharrón, Solis provides a housemade chicha de limón con raspadura, or Panamanian lemonade. Served in a large totuma (a dried, hollowed-out calabash), the bright, citrusy beverage recalls a tropical getaway with just enough sweetness and zest without overdoing it. Made from Rangpur limes and raspadura (unrefined brown sugar made from evaporated sugarcane juice), it contains a floral, malty complexity that you won’t get from your neighborhood lemonade stand.\u003c/p>\n"
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"innerHTML": "\n\u003cp>The main dish, when I visited Solis at her shared-use commercial kitchen at \u003ca href=\"https://www.kqed.org/news/11988111/la-cocina-reopens-as-commercial-kitchen-in-the-tenderloin-after-food-hall-closure\">La Cocina on Hyde Street\u003c/a>, was a showstopper: a Panamanian tamal, wrapped in banana and bijao leaves, and served with a side of arroz con guandú (pigeon peas) sauteed in coconut milk. It’s all paired with a fruity, herbaceous salad lightly dressed in a ginger hibiscus vinaigrette inspired by the lush Boquete region of Panama. D’Boca — Panama’s national ají chombo hot sauce — is also provided, to be used at your discretion.\u003c/p>\n",
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"\n\u003cp>The main dish, when I visited Solis at her shared-use commercial kitchen at \u003ca href=\"https://www.kqed.org/news/11988111/la-cocina-reopens-as-commercial-kitchen-in-the-tenderloin-after-food-hall-closure\">La Cocina on Hyde Street\u003c/a>, was a showstopper: a Panamanian tamal, wrapped in banana and bijao leaves, and served with a side of arroz con guandú (pigeon peas) sauteed in coconut milk. It’s all paired with a fruity, herbaceous salad lightly dressed in a ginger hibiscus vinaigrette inspired by the lush Boquete region of Panama. D’Boca — Panama’s national ají chombo hot sauce — is also provided, to be used at your discretion.\u003c/p>\n"
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"innerHTML": "\n\u003cp>In and of itself, the Panamanian tamal is impressive — a “mesoamerican protein bar,” Solis jokes. Weighty and firm yet jiggly and yielding, it’s larger than your standard tamal. The tamal Panameño is juicy, a result of a stewing of the ingredients to make a bone-in chicken broth from scratch. Afterwards, the broth is mixed in with the maíz pilado masa, adding a marrow-rich flavor to the dough. Inside, it’s overloaded with culantro (a staple in Panamanian cuisine), onion, garlic, potatoes, carrots, tomatoes, chicken, olives and — a Solis family specialty — plums. \u003c/p>\n",
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"\n\u003cp>In and of itself, the Panamanian tamal is impressive — a “mesoamerican protein bar,” Solis jokes. Weighty and firm yet jiggly and yielding, it’s larger than your standard tamal. The tamal Panameño is juicy, a result of a stewing of the ingredients to make a bone-in chicken broth from scratch. Afterwards, the broth is mixed in with the maíz pilado masa, adding a marrow-rich flavor to the dough. Inside, it’s overloaded with culantro (a staple in Panamanian cuisine), onion, garlic, potatoes, carrots, tomatoes, chicken, olives and — a Solis family specialty — plums. \u003c/p>\n"
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"innerHTML": "\n\u003cp>“Recipes change with immigration. My grandma told me about how the recipe changed for her over time based on whatever ingredients were available,” says Solis. “When she came to the U.S., my grandma found plums and swapped them in for [the traditional] raisins.”\u003c/p>\n",
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"\n\u003cp>“Recipes change with immigration. My grandma told me about how the recipe changed for her over time based on whatever ingredients were available,” says Solis. “When she came to the U.S., my grandma found plums and swapped them in for [the traditional] raisins.”\u003c/p>\n"
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"innerHTML": "\n\u003cp>“As much as I want to bring Panamanian ingredients, it’s important to also bring my whole self through California produce and recipes that aren’t always super Panamanian in their preparation,” she adds. “But the essence has a Panamanian flair.”\u003c/p>\n",
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"\n\u003cp>“As much as I want to bring Panamanian ingredients, it’s important to also bring my whole self through California produce and recipes that aren’t always super Panamanian in their preparation,” she adds. “But the essence has a Panamanian flair.”\u003c/p>\n"
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"innerHTML": "\n\u003cp>The tamal is a delicacy, a labor of love that can take all day to prepare and craft; it’s generally reserved for special occasions and holidays. At Chiricana, it allows Solis to reshape her lineage in the kitchen, across borders and across time, as an edible vessel for identity and cultural preservation that requires — in her own words — a “spiritual approach.”\u003c/p>\n",
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"\n\u003cp>The tamal is a delicacy, a labor of love that can take all day to prepare and craft; it’s generally reserved for special occasions and holidays. At Chiricana, it allows Solis to reshape her lineage in the kitchen, across borders and across time, as an edible vessel for identity and cultural preservation that requires — in her own words — a “spiritual approach.”\u003c/p>\n"
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"innerHTML": "\n\u003cp>For Solis, the approach has deep connections to her own family history. When she was an undergrad at UC Berkeley, she worked for the \u003ca href=\"https://food.berkeley.edu/\">Berkeley Food Institute\u003c/a> and was inspired by \u003ca href=\"https://viacampesina.org/en/\">La Vía Campesina\u003c/a>, a global grassroots movement of indigenous farm workers. Her own grandmother grew up living off the Panamanian land; Solis documented her grandma’s story as part of an oral history project titled “\u003ca href=\"https://www.gemsoralhistories.com/settingthetable/dani\">Setting the Table\u003c/a>,” in which foodmakers spoke with elders about diasporic recipes. \u003c/p>\n",
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"\n\u003cp>For Solis, the approach has deep connections to her own family history. When she was an undergrad at UC Berkeley, she worked for the \u003ca href=\"https://food.berkeley.edu/\">Berkeley Food Institute\u003c/a> and was inspired by \u003ca href=\"https://viacampesina.org/en/\">La Vía Campesina\u003c/a>, a global grassroots movement of indigenous farm workers. Her own grandmother grew up living off the Panamanian land; Solis documented her grandma’s story as part of an oral history project titled “\u003ca href=\"https://www.gemsoralhistories.com/settingthetable/dani\">Setting the Table\u003c/a>,” in which foodmakers spoke with elders about diasporic recipes. \u003c/p>\n"
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"innerHTML": "\n\u003cp>Luckily, for Bay Area diners, Solis is just getting started. She’s currently toying with a Panamanian flan infused with nance — a yellow, pungent fruit that somewhat resembles a cherry — that is topped with crumbled queso fresco and drizzled with a raspadura crème caramel. The original invention is her interpretive ode to pesada de nance, a traditional Panamanian porridge her grandmother used to make. Solis herself was never crazy about nance, but now she’s translating it — by turning good memories into even better ones — for a Bay Area palate.\u003c/p>\n",
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"\n\u003cp>Luckily, for Bay Area diners, Solis is just getting started. She’s currently toying with a Panamanian flan infused with nance — a yellow, pungent fruit that somewhat resembles a cherry — that is topped with crumbled queso fresco and drizzled with a raspadura crème caramel. The original invention is her interpretive ode to pesada de nance, a traditional Panamanian porridge her grandmother used to make. Solis herself was never crazy about nance, but now she’s translating it — by turning good memories into even better ones — for a Bay Area palate.\u003c/p>\n"
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"innerHTML": "\n\u003cp>“If I don’t learn these things, then others won’t be able to learn these [Panamanian] foodways and traditions,” says Solis. “Ingredients like guandú and corn from Panama can be difficult to find, but it’s my mission to seek them out as much as I can to make Chircana as authentic as I can.”\u003c/p>\n",
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"\n\u003cp>“If I don’t learn these things, then others won’t be able to learn these [Panamanian] foodways and traditions,” says Solis. “Ingredients like guandú and corn from Panama can be difficult to find, but it’s my mission to seek them out as much as I can to make Chircana as authentic as I can.”\u003c/p>\n"
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"innerHTML": "\n\u003cp>\u003ca href=\"https://www.chiricana.com/\">\u003cem>Chiricana Cocina Panameña\u003c/em>\u003c/a>\u003cem> will be at KQED’s \u003c/em>\u003ca href=\"https://www.tixr.com/groups/kqed/events/the-edible-atlas-a-global-street-eats-festival-192748\">\u003cem>Edible Atlas\u003c/em>\u003c/a>\u003cem> global street food festival on Saturday, Sept. 19 from noon to 5 p.m. at Bloc15 (252 2nd St., Oakland). Entrance to the outdoor block party is free; tickets for the indoor market (where Chiricana will be vending) start at $45. Chiricana also does \u003c/em>\u003ca href=\"https://www.chiricana.com/catering\">\u003cem>catering\u003c/em>\u003c/a>\u003cem> with custom menus.\u003c/em>\u003c/p>\n",
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"\n\u003cp>\u003ca href=\"https://www.chiricana.com/\">\u003cem>Chiricana Cocina Panameña\u003c/em>\u003c/a>\u003cem> will be at KQED’s \u003c/em>\u003ca href=\"https://www.tixr.com/groups/kqed/events/the-edible-atlas-a-global-street-eats-festival-192748\">\u003cem>Edible Atlas\u003c/em>\u003c/a>\u003cem> global street food festival on Saturday, Sept. 19 from noon to 5 p.m. at Bloc15 (252 2nd St., Oakland). Entrance to the outdoor block party is free; tickets for the indoor market (where Chiricana will be vending) start at $45. Chiricana also does \u003c/em>\u003ca href=\"https://www.chiricana.com/catering\">\u003cem>catering\u003c/em>\u003c/a>\u003cem> with custom menus.\u003c/em>\u003c/p>\n"
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"excerpt": "Chiricana serves hard-to-find dishes from Panama with a California twist.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1500\" height=\"2000\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Chiricana-Patacon-Relleno_La-Cocina.jpg\" alt=\"Hands holding a plate of loaded Panamanian patacones (fried green plantains).\" class=\"wp-image-13993947\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Chiricana-Patacon-Relleno_La-Cocina.jpg 1500w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Chiricana-Patacon-Relleno_La-Cocina-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Chiricana-Patacon-Relleno_La-Cocina-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Chiricana-Patacon-Relleno_La-Cocina-1152x1536.jpg 1152w\" sizes=\"auto, (max-width: 1500px) 100vw, 1500px\" />\u003cfigcaption class=\"wp-element-caption\">Chiricana chef Dani Solis holds a plate of Panamanian patacones — fried green plantains loaded with oyster mushrooms, olives and peppers. Solis’ pop-up and catering company is one of the Bay Area’s only Panamanian food businesses. (Courtesy of La Cocina)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>“Let’s get Panamanian food” is a suggestion most Californians aren’t used to hearing. In fact, even the most knowledgeable Bay Area \u003ca href=\"https://www.kqed.org/arts/tag/food\">foodies\u003c/a> may have never even considered Panamanian cuisine as an option at all.\u003c/p>\n\n\n\n\u003cp>Chances are, you don’t know a local spot where you can grab sancocho, Panama’s national dish, which consists of a yam-thickened broth with chicken, yuca, corn and otoe (taro root). And you’ve probably never had the pleasure of eating carimañolas (Panamanian beef patties) or almojábanos (fried corn dough and cheese). Until recently, I hadn’t either.\u003c/p>\n\n\n\n\u003cp>For all of its culinary charms, the Bay has never had much of any Panamanian food scene to speak of. It’s not just the Bay either. Comida Panameña has rarely expanded beyond its own borders into other parts of the world in a noticeable way, and it doesn’t have the same reputation or ubiquity that other diasporic foods from Latin America have been able to cultivate, particularly within California’s diverse foodscape.\u003c/p>\n\n\n\n\u003cp>Recognizing that absence, Dani Solis — a San Jose-raised chef and daughter of Panamanian parents — wants to change that. With \u003ca href=\"https://www.instagram.com/chiri_cana/?hl=en\">Chiricana\u003c/a>, a small pop-up and catering business, she’s putting the Bay onto Panamanian American flavors, one recipe at a time.\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/2/2026/09/2025-10-09-Pop-up-Night-Market-Dani-Solis-courtesy-La-Cocina.jpg\" alt=\"A smiling chef preps food inside a commercial kitchen.\" class=\"wp-image-13993951\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/2025-10-09-Pop-up-Night-Market-Dani-Solis-courtesy-La-Cocina.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/2025-10-09-Pop-up-Night-Market-Dani-Solis-courtesy-La-Cocina-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/2025-10-09-Pop-up-Night-Market-Dani-Solis-courtesy-La-Cocina-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/2025-10-09-Pop-up-Night-Market-Dani-Solis-courtesy-La-Cocina-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Solis preps a dish for La Cocina’s pop-up night market in October 2025. (Courtesy of La Cocina)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>“I’m the only one doing this,” says Solis, who was informally trained by her grandmother and mom, who’ve both lived in San Jose together since arriving as immigrants. Chiricana is named after Chiriqui, the region in Panama where Solis’ grandmother was raised.\u003c/p>\n\n\n\n\u003cp>Though Solis is now based in Emeryville and works two part-time jobs outside of the food industry, she notes the role of her family’s close support network: her relatives often travel back to Panama to find materials and ingredients for Chiricana.\u003c/p>\n\n\n\n\u003cp>“I’m privileged to have the choice to be able to pursue this. It’s a gift. I’m sharing my heart. I’m sharing all of my family with you,” she says, fresh off \u003ca href=\"https://www.instagram.com/p/DbZTEwnEsig/?hl=en&img_index=1\">vending Panamanian chicken wings at Outside Lands\u003c/a> for the first time this summer.\u003c/p>\n\n\n\n\u003cp>After graduating from UC Berkeley in 2019 with a degree in Urban Studies and a minor in Food Systems, Solis worked at the National Sustainable Agriculture Coalition. Then, everything flipped during the COVID-19 pandemic. Solis went from preserving foodways and supporting foodmakers to becoming one herself.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1334\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/chiricana-spread.jpg\" alt=\"Overhead view of a spread of Panamanian dishes, including corn cheese fritters, rice and beans, and a beet salad. \" class=\"wp-image-13993953\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/chiricana-spread.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/chiricana-spread-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/chiricana-spread-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/chiricana-spread-1536x1025.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">A spread of dishes for an Open Test Kitchen pop-up in 2025. Pictured dishes include almojábanos (corn cheese fritters), arroz con guandú with beet salad, and sancocho de pollo. (Courtesy of Chiricana)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>In 2022, Solis began incubating Chiricana at \u003ca href=\"https://www.kqed.org/arts/13963726/oakland-bloom-open-test-kitchen-incubator-restaurant-understory\">Oakland Bloom\u003c/a>’s test kitchen. Her vision was manifold: to honor the legacy of her family’s migratory journey, and to expose a greater Bay Area audience to Panama’s multicultural history and the slept-on goodness of its food. \u003c/p>\n\n\n\n\u003cp>So what exactly is Panamanian food — and more importantly, what defines it when exported outside of its Central American context?\u003c/p>\n\n\n\n\u003cp>Begin with a basket of crispy, fat-rendered pork chicharrón, mixed with thick wedges of yuca frita. “It’s comfort food,” Solis says. “There’s a big ‘fritura’ culture in Panama. Any Central American kid will tell you they ate this growing up. Fry it, put on a plate with a paper towel to soak up the grease, and then put it on the table for whoever gets first dibs.” \u003c/p>\n\n\n\n\u003cp>It’s accompanied with a side of creamy, mustard-yellow Panamanian salsa made from ají chombo, a relative of the habanero chile. The salsa is a centerpiece in Panamanian food, and might surprise unsuspecting eaters: It delivers enough bite to hint at oncoming pain, even if it never quite crosses the threshold of unbearability. I was personally surprised and delighted as someone who has traveled extensively in Latin America, where, save for in Mexico, it can get tricky to find a fiery meal. The ají chombo — which is native to the Caribbean islands and reached Panama in the 1850s, when workers immigrated to Panama to build railroads and, eventually, the Panama Canal — offers a different, more heat-intensive perspective on Central American gastronomy. Like Panama’s overlooked culinary history itself, the pepper packs a bigger punch than expected.\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/2/2026/09/panamanian-tamal.jpg\" alt=\"A wooden platter with a tamal, rice and beans, and a mustard-yellow salsa.\" class=\"wp-image-13993956\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/panamanian-tamal.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/panamanian-tamal-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/panamanian-tamal-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/panamanian-tamal-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">A Panamanian tamal plate with ají chombo salsa on the side. (Alan Chazaro)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>To stave off ají chombo’s pepperiness and wash down the richness of the fried yuca and chicharrón, Solis provides a housemade chicha de limón con raspadura, or Panamanian lemonade. Served in a large totuma (a dried, hollowed-out calabash), the bright, citrusy beverage recalls a tropical getaway with just enough sweetness and zest without overdoing it. Made from Rangpur limes and raspadura (unrefined brown sugar made from evaporated sugarcane juice), it contains a floral, malty complexity that you won’t get from your neighborhood lemonade stand.\u003c/p>\n\n\n\n\u003cp>The main dish, when I visited Solis at her shared-use commercial kitchen at \u003ca href=\"https://www.kqed.org/news/11988111/la-cocina-reopens-as-commercial-kitchen-in-the-tenderloin-after-food-hall-closure\">La Cocina on Hyde Street\u003c/a>, was a showstopper: a Panamanian tamal, wrapped in banana and bijao leaves, and served with a side of arroz con guandú (pigeon peas) sauteed in coconut milk. It’s all paired with a fruity, herbaceous salad lightly dressed in a ginger hibiscus vinaigrette inspired by the lush Boquete region of Panama. D’Boca — Panama’s national ají chombo hot sauce — is also provided, to be used at your discretion.\u003c/p>\n\n\n\n\u003cp>In and of itself, the Panamanian tamal is impressive — a “mesoamerican protein bar,” Solis jokes. Weighty and firm yet jiggly and yielding, it’s larger than your standard tamal. The tamal Panameño is juicy, a result of a stewing of the ingredients to make a bone-in chicken broth from scratch. Afterwards, the broth is mixed in with the maíz pilado masa, adding a marrow-rich flavor to the dough. Inside, it’s overloaded with culantro (a staple in Panamanian cuisine), onion, garlic, potatoes, carrots, tomatoes, chicken, olives and — a Solis family specialty — plums. \u003c/p>\n\n\n\n\n\n\u003cp>“Recipes change with immigration. My grandma told me about how the recipe changed for her over time based on whatever ingredients were available,” says Solis. “When she came to the U.S., my grandma found plums and swapped them in for [the traditional] raisins.”\u003c/p>\n\n\n\n\u003cp>“As much as I want to bring Panamanian ingredients, it’s important to also bring my whole self through California produce and recipes that aren’t always super Panamanian in their preparation,” she adds. “But the essence has a Panamanian flair.”\u003c/p>\n\n\n\n\u003cp>The tamal is a delicacy, a labor of love that can take all day to prepare and craft; it’s generally reserved for special occasions and holidays. At Chiricana, it allows Solis to reshape her lineage in the kitchen, across borders and across time, as an edible vessel for identity and cultural preservation that requires — in her own words — a “spiritual approach.”\u003c/p>\n\n\n\n\u003cp>For Solis, the approach has deep connections to her own family history. When she was an undergrad at UC Berkeley, she worked for the \u003ca href=\"https://food.berkeley.edu/\">Berkeley Food Institute\u003c/a> and was inspired by \u003ca href=\"https://viacampesina.org/en/\">La Vía Campesina\u003c/a>, a global grassroots movement of indigenous farm workers. Her own grandmother grew up living off the Panamanian land; Solis documented her grandma’s story as part of an oral history project titled “\u003ca href=\"https://www.gemsoralhistories.com/settingthetable/dani\">Setting the Table\u003c/a>,” in which foodmakers spoke with elders about diasporic recipes. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"2000\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/flan-de-nance.jpg\" alt=\"Square of flan drizzled with caramel and topped with crumbled cheese.\" class=\"wp-image-13993962\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/flan-de-nance.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/flan-de-nance-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/flan-de-nance-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/flan-de-nance-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/flan-de-nance-600x600.jpg 600w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Flan de nance — an original Chiricana creation. (Alan Chazaro)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>Luckily, for Bay Area diners, Solis is just getting started. She’s currently toying with a Panamanian flan infused with nance — a yellow, pungent fruit that somewhat resembles a cherry — that is topped with crumbled queso fresco and drizzled with a raspadura crème caramel. The original invention is her interpretive ode to pesada de nance, a traditional Panamanian porridge her grandmother used to make. Solis herself was never crazy about nance, but now she’s translating it — by turning good memories into even better ones — for a Bay Area palate.\u003c/p>\n\n\n\n\u003cp>“If I don’t learn these things, then others won’t be able to learn these [Panamanian] foodways and traditions,” says Solis. “Ingredients like guandú and corn from Panama can be difficult to find, but it’s my mission to seek them out as much as I can to make Chircana as authentic as I can.”\u003c/p>\n\n\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\" />\n\n\n\n\u003cp>\u003ca href=\"https://www.chiricana.com/\">\u003cem>Chiricana Cocina Panameña\u003c/em>\u003c/a>\u003cem> will be at KQED’s \u003c/em>\u003ca href=\"https://www.tixr.com/groups/kqed/events/the-edible-atlas-a-global-street-eats-festival-192748\">\u003cem>Edible Atlas\u003c/em>\u003c/a>\u003cem> global street food festival on Saturday, Sept. 19 from noon to 5 p.m. at Bloc15 (252 2nd St., Oakland). Entrance to the outdoor block party is free; tickets for the indoor market (where Chiricana will be vending) start at $45. Chiricana also does \u003c/em>\u003ca href=\"https://www.chiricana.com/catering\">\u003cem>catering\u003c/em>\u003c/a>\u003cem> with custom menus.\u003c/em>\u003c/p>\n\u003c/div>\u003c/p>",
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"slug": "rb-ribs-golden-gate-park-t-pain-ari-lennox",
"title": "T-Pain’s Coming to Golden Gate Park Thanks to This BBQ-Filled Party",
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"content": "\n\u003cp>The concept of \u003ca href=\"https://www.rnbandribs.com/\">R&B and Ribs\u003c/a> is simple: bring people together through good food and good music. The first time \u003ca href=\"https://www.instagram.com/knowpaslaps/\">Knowpa Slaps\u003c/a> (Kelvin Castellanos) threw the party on the El Rio patio, he DJed \u003cem>and\u003c/em> barbecued all the meat himself. \u003c/p>\n\n\n\n\u003cp>Though R&B and Ribs still holds it down regularly on the beloved nightlife institution’s humble patio, the party has exploded into a phenomenon: Earlier this month, it drew tens of thousands of fans to see Soulja Boy at the Midway. And next month, on Oct. 17, the party will expand into Golden Gate Park for the first time, with a show at Robin Williams Meadow by \u003ca href=\"https://www.tixr.com/groups/npulive/events/t-pain-ari-lennox-more-at-golden-gate-park-205722\">T-Pain and Ari Lennox\u003c/a>. \u003c/p>\n\n\n\n\u003cp>It’s not the first time the 2000s hitmaker will have collaborated with R&B and Ribs — they threw a concert with him and Sean Paul at Pier 80 during Super Bowl weekend. “Doing 23,000 people for T-Pain and then looking [out] and just seeing the crowd never end was kind of surreal,” Castellanos says of the party’s growth. “Just seeing T-Pain shout out the party … it’s like, ‘Whoa, you’ve heard of us?’”\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1334\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/ribs_2000.jpg\" alt=\"three women cheer and eat ribs\" class=\"wp-image-13993932\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/ribs_2000.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/ribs_2000-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/ribs_2000-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/ribs_2000-1536x1025.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Audience members at an R&B and Ribs party on El Rio’s backyard patio. (Marilyn Nguyen)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>Before he became a force in Bay Area nightlife, Castellanos made his mark in the dining world. Once a chef at the Michelin-starred restaurant State Bird Provisions, he also worked at notable San Francisco eateries like Delfina before deciding to marry his two worlds of food and music. (R&B and Ribs also has an offshoot Latin party, Perreo y Pususas, a nod to Castellanos’ Salvadorian roots).\u003c/p>\n\n\n\n\u003cp>For the Golden Gate Park show with T-Pain and Lennox, R&B and Ribs is partnering with the San Francisco Recreation and Parks Department and NPU Live, one of the producers of \u003ca href=\"https://www.kqed.org/news/12097837/going-to-portola-music-festival-2026-what-to-know-from-bag-policy-to-parking\">Portola Music Festival\u003c/a>. The two organizations assisted with navigating the many layers of permitting bureaucracy. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1334\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/elrio_2000.jpg\" alt=\"large crowd in bar backyard, DJ facing them\" class=\"wp-image-13993931\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/elrio_2000.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/elrio_2000-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/elrio_2000-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/elrio_2000-1536x1025.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">A view from the DJ booth into an R&B and Ribs party at El Rio. (Marilyn Nguyen)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>Though R&B and Ribs has enough pull to attract big names, Castellanos says highlighting talented local DJs is still a major emphasis. \u003ca href=\"https://www.kqed.org/arts/13980855/golden-state-valkyries-wnba-bay-area-djs-ladyryan-shellheart-chase-center\">DJ Shellheart and Lady Ryan\u003c/a>, the official selectors for the Golden State Valkyries, will get the crowd hyped for T-Pain and Lennox, along with \u003ca href=\"https://www.instagram.com/djbbcarolz/\">bbcarolz\u003c/a>, who is one of the R&B and Ribs resident DJs along with \u003ca href=\"https://www.instagram.com/djjespinosa/\">J. Espinosa\u003c/a>, \u003ca href=\"https://www.instagram.com/143.tommy/\">143tommy\u003c/a> and \u003ca href=\"https://www.instagram.com/djshawnlooney/\">Shawn Looney\u003c/a>.\u003c/p>\n\n\n\n\u003cp>The audience R&B and Ribs has grown includes people of all backgrounds and ages. Castellanos says those in attendance can range from fresh 21-year-olds to partygoers in their 50s and every decade in between, and every generation gets a shout-out on the mic. The Golden Gate Park event will be all ages. \u003c/p>\n\n\n\n\u003cp>“We’re trying to make everyone feel welcome,” Castellanos says. “We’re trying to hype everybody up.”\u003c/p>\n\n\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\" />\n\n\n\n\u003cp>\u003cem>The R&B and Ribs party featuring \u003ca href=\"https://www.tixr.com/groups/npulive/events/t-pain-ari-lennox-more-at-golden-gate-park-205722\">T-Pain and Ari Lennox\u003c/a> takes place at Golden Gate Park on Oct. 17. Tickets go on sale Sept. 17. \u003c/em>\u003c/p>\n",
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"innerHTML": "\n\u003cp>Though R&B and Ribs still holds it down regularly on the beloved nightlife institution’s humble patio, the party has exploded into a phenomenon: Earlier this month, it drew tens of thousands of fans to see Soulja Boy at the Midway. And next month, on Oct. 17, the party will expand into Golden Gate Park for the first time, with a show at Robin Williams Meadow by \u003ca href=\"https://www.tixr.com/groups/npulive/events/t-pain-ari-lennox-more-at-golden-gate-park-205722\">T-Pain and Ari Lennox\u003c/a>. \u003c/p>\n",
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"innerHTML": "\n\u003cp>It’s not the first time the 2000s hitmaker will have collaborated with R&B and Ribs — they threw a concert with him and Sean Paul at Pier 80 during Super Bowl weekend. “Doing 23,000 people for T-Pain and then looking [out] and just seeing the crowd never end was kind of surreal,” Castellanos says of the party’s growth. “Just seeing T-Pain shout out the party … it’s like, ‘Whoa, you’ve heard of us?’”\u003c/p>\n",
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"\n\u003cp>It’s not the first time the 2000s hitmaker will have collaborated with R&B and Ribs — they threw a concert with him and Sean Paul at Pier 80 during Super Bowl weekend. “Doing 23,000 people for T-Pain and then looking [out] and just seeing the crowd never end was kind of surreal,” Castellanos says of the party’s growth. “Just seeing T-Pain shout out the party … it’s like, ‘Whoa, you’ve heard of us?’”\u003c/p>\n"
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"innerHTML": "\n\u003cp>Before he became a force in Bay Area nightlife, Castellanos made his mark in the dining world. Once a chef at the Michelin-starred restaurant State Bird Provisions, he also worked at notable San Francisco eateries like Delfina before deciding to marry his two worlds of food and music. (R&B and Ribs also has an offshoot Latin party, Perreo y Pususas, a nod to Castellanos’ Salvadorian roots).\u003c/p>\n",
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"innerHTML": "\n\u003cp>For the Golden Gate Park show with T-Pain and Lennox, R&B and Ribs is partnering with the San Francisco Recreation and Parks Department and NPU Live, one of the producers of \u003ca href=\"https://www.kqed.org/news/12097837/going-to-portola-music-festival-2026-what-to-know-from-bag-policy-to-parking\">Portola Music Festival\u003c/a>. The two organizations assisted with navigating the many layers of permitting bureaucracy. \u003c/p>\n",
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"innerHTML": "\n\u003cp>Though R&B and Ribs has enough pull to attract big names, Castellanos says highlighting talented local DJs is still a major emphasis. \u003ca href=\"https://www.kqed.org/arts/13980855/golden-state-valkyries-wnba-bay-area-djs-ladyryan-shellheart-chase-center\">DJ Shellheart and Lady Ryan\u003c/a>, the official selectors for the Golden State Valkyries, will get the crowd hyped for T-Pain and Lennox, along with \u003ca href=\"https://www.instagram.com/djbbcarolz/\">bbcarolz\u003c/a>, who is one of the R&B and Ribs resident DJs along with \u003ca href=\"https://www.instagram.com/djjespinosa/\">J. Espinosa\u003c/a>, \u003ca href=\"https://www.instagram.com/143.tommy/\">143tommy\u003c/a> and \u003ca href=\"https://www.instagram.com/djshawnlooney/\">Shawn Looney\u003c/a>.\u003c/p>\n",
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"\n\u003cp>Though R&B and Ribs has enough pull to attract big names, Castellanos says highlighting talented local DJs is still a major emphasis. \u003ca href=\"https://www.kqed.org/arts/13980855/golden-state-valkyries-wnba-bay-area-djs-ladyryan-shellheart-chase-center\">DJ Shellheart and Lady Ryan\u003c/a>, the official selectors for the Golden State Valkyries, will get the crowd hyped for T-Pain and Lennox, along with \u003ca href=\"https://www.instagram.com/djbbcarolz/\">bbcarolz\u003c/a>, who is one of the R&B and Ribs resident DJs along with \u003ca href=\"https://www.instagram.com/djjespinosa/\">J. Espinosa\u003c/a>, \u003ca href=\"https://www.instagram.com/143.tommy/\">143tommy\u003c/a> and \u003ca href=\"https://www.instagram.com/djshawnlooney/\">Shawn Looney\u003c/a>.\u003c/p>\n"
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"innerHTML": "\n\u003cp>\u003cem>The R&B and Ribs party featuring \u003ca href=\"https://www.tixr.com/groups/npulive/events/t-pain-ari-lennox-more-at-golden-gate-park-205722\">T-Pain and Ari Lennox\u003c/a> takes place at Golden Gate Park on Oct. 17. Tickets go on sale Sept. 17. \u003c/em>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>The concept of \u003ca href=\"https://www.rnbandribs.com/\">R&B and Ribs\u003c/a> is simple: bring people together through good food and good music. The first time \u003ca href=\"https://www.instagram.com/knowpaslaps/\">Knowpa Slaps\u003c/a> (Kelvin Castellanos) threw the party on the El Rio patio, he DJed \u003cem>and\u003c/em> barbecued all the meat himself. \u003c/p>\n\n\n\n\u003cp>Though R&B and Ribs still holds it down regularly on the beloved nightlife institution’s humble patio, the party has exploded into a phenomenon: Earlier this month, it drew tens of thousands of fans to see Soulja Boy at the Midway. And next month, on Oct. 17, the party will expand into Golden Gate Park for the first time, with a show at Robin Williams Meadow by \u003ca href=\"https://www.tixr.com/groups/npulive/events/t-pain-ari-lennox-more-at-golden-gate-park-205722\">T-Pain and Ari Lennox\u003c/a>. \u003c/p>\n\n\n\n\u003cp>It’s not the first time the 2000s hitmaker will have collaborated with R&B and Ribs — they threw a concert with him and Sean Paul at Pier 80 during Super Bowl weekend. “Doing 23,000 people for T-Pain and then looking [out] and just seeing the crowd never end was kind of surreal,” Castellanos says of the party’s growth. “Just seeing T-Pain shout out the party … it’s like, ‘Whoa, you’ve heard of us?’”\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1334\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/ribs_2000.jpg\" alt=\"three women cheer and eat ribs\" class=\"wp-image-13993932\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/ribs_2000.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/ribs_2000-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/ribs_2000-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/ribs_2000-1536x1025.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Audience members at an R&B and Ribs party on El Rio’s backyard patio. (Marilyn Nguyen)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>Before he became a force in Bay Area nightlife, Castellanos made his mark in the dining world. Once a chef at the Michelin-starred restaurant State Bird Provisions, he also worked at notable San Francisco eateries like Delfina before deciding to marry his two worlds of food and music. (R&B and Ribs also has an offshoot Latin party, Perreo y Pususas, a nod to Castellanos’ Salvadorian roots).\u003c/p>\n\n\n\n\u003cp>For the Golden Gate Park show with T-Pain and Lennox, R&B and Ribs is partnering with the San Francisco Recreation and Parks Department and NPU Live, one of the producers of \u003ca href=\"https://www.kqed.org/news/12097837/going-to-portola-music-festival-2026-what-to-know-from-bag-policy-to-parking\">Portola Music Festival\u003c/a>. The two organizations assisted with navigating the many layers of permitting bureaucracy. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1334\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/elrio_2000.jpg\" alt=\"large crowd in bar backyard, DJ facing them\" class=\"wp-image-13993931\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/elrio_2000.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/elrio_2000-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/elrio_2000-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/elrio_2000-1536x1025.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">A view from the DJ booth into an R&B and Ribs party at El Rio. (Marilyn Nguyen)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>Though R&B and Ribs has enough pull to attract big names, Castellanos says highlighting talented local DJs is still a major emphasis. \u003ca href=\"https://www.kqed.org/arts/13980855/golden-state-valkyries-wnba-bay-area-djs-ladyryan-shellheart-chase-center\">DJ Shellheart and Lady Ryan\u003c/a>, the official selectors for the Golden State Valkyries, will get the crowd hyped for T-Pain and Lennox, along with \u003ca href=\"https://www.instagram.com/djbbcarolz/\">bbcarolz\u003c/a>, who is one of the R&B and Ribs resident DJs along with \u003ca href=\"https://www.instagram.com/djjespinosa/\">J. Espinosa\u003c/a>, \u003ca href=\"https://www.instagram.com/143.tommy/\">143tommy\u003c/a> and \u003ca href=\"https://www.instagram.com/djshawnlooney/\">Shawn Looney\u003c/a>.\u003c/p>\n\n\n\n\u003cp>The audience R&B and Ribs has grown includes people of all backgrounds and ages. Castellanos says those in attendance can range from fresh 21-year-olds to partygoers in their 50s and every decade in between, and every generation gets a shout-out on the mic. The Golden Gate Park event will be all ages. \u003c/p>\n\n\n\n\u003cp>“We’re trying to make everyone feel welcome,” Castellanos says. “We’re trying to hype everybody up.”\u003c/p>\n\n\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\" />\n\n\n\n\u003cp>\u003cem>The R&B and Ribs party featuring \u003ca href=\"https://www.tixr.com/groups/npulive/events/t-pain-ari-lennox-more-at-golden-gate-park-205722\">T-Pain and Ari Lennox\u003c/a> takes place at Golden Gate Park on Oct. 17. Tickets go on sale Sept. 17. \u003c/em>\u003c/p>\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 8, airs Thursday, August 13, 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>In Napa, \u003cstrong>La Cheve Bakery and Brews\u003c/strong> offers big brunches, craft beers and creative cocktails with a Mexican twist. Our guests indulge in classic chilaquiles, fresh ceviche, and creative takes on Mexican pastries, like the arroz con leche-stuffed concha. Over in El Sobrante, guests enjoy Indian, Nepalese and American bar bites at \u003cstrong>Copper Mug\u003c/strong>, a lively spot centered on community connection. The restaurant serves juicy wings in a variety of flavors, crispy fried catfish and chips, veggie momos alongside their specialty Moscow mules. The adventure wraps up in Alameda at \u003cstrong>Bacogai\u003c/strong>, a Vietnamese hot pot spot founded on friendship. Guests dine on hot pot with fall-off-the-bone, slow-cooked oxtail, crispy Mama Rose’s crab cha gio and Bacogai chicken wings, and wash it all down with barley iced tea.\u003c/p>\n\u003cfigure id=\"attachment_23874\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23874\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/08/2108_b.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/08/2108_b.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/08/2108_b-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/08/2108_b-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/08/2108_b-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" />\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Tamar Weir, Tamla Robinson and Fabian Ma 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.ilovelacheve.com/\">\u003cstrong>La Cheve\u003c/strong> (Napa)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.instagram.com/copper_mug_elsobrante/\">\u003cstrong>Copper Mug\u003c/strong> (El Sobrante)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://bacogai.com/\">\u003cstrong>Bacogai \u003c/strong>(Alameda)\u003c/a>\u003c/li>\n\u003c/ul>\n",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 7, airs Thursday, August 6, 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 Fremont’s Little Kabul neighborhood, \u003c/span>\u003cb>Afghan Awasana Kabob House\u003c/b>\u003cspan style=\"font-weight: 400;\"> dishes up huge portions of grilled meats and traditional Afghan plates. Guests devour a variety of bolani, tender kabobs and fragrant Qabuli palow. In San Francisco’s SoMa district, guests experience chef-guided omakase at \u003c/span>\u003cb>Hakashi Japanese Sushi Bar & Grill\u003c/b>\u003cspan style=\"font-weight: 400;\">. They savor creative sushi rolls and umami-rich oyster shooters, and complement their meal with sake. To wrap it up, guests dine at \u003c/span>\u003cb>Va de Vi\u003c/b>\u003cspan style=\"font-weight: 400;\"> in Walnut Creek, an eclectic small-plates menu inspired by Spanish, Italian, French and Filipino flavors. The dish list includes silky-smooth burrata, paella with crispy saffron rice and quesabirria tacos paired with a rich consommé. And for “Cecilia Tries It,” Cecilia Phillips celebrates more than a century of 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/p>\n\u003cfigure id=\"attachment_23864\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23864 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/08/2107_b.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/08/2107_b.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/08/2107_b-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/08/2107_b-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/08/2107_b-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" />\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Lily Sekera, Taran Khera and Yvonne Ng 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.clover.com/online-ordering/afghan-awasana-kabob-fremont\">\u003cstrong>Afghan Awasana Kabob House\u003c/strong> (Fremont)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://hakashisushi.com/\">\u003cstrong>Hakashi Japanese Sushi Bar & Grill\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://vadevi.com/\">\u003cstrong>Va de Vi \u003c/strong>(Walnut Creek)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.sanleandro.org/852/Cherry-Festival\">\u003cstrong>San Leandro Cherry Festival \u003c/strong>(San Leandro)\u003c/a>\u003c/li>\n\u003c/ul>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 7, airs Thursday, August 6, 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 Fremont’s Little Kabul neighborhood, \u003c/span>\u003cb>Afghan Awasana Kabob House\u003c/b>\u003cspan style=\"font-weight: 400;\"> dishes up huge portions of grilled meats and traditional Afghan plates. Guests devour a variety of bolani, tender kabobs and fragrant Qabuli palow. In San Francisco’s SoMa district, guests experience chef-guided omakase at \u003c/span>\u003cb>Hakashi Japanese Sushi Bar & Grill\u003c/b>\u003cspan style=\"font-weight: 400;\">. They savor creative sushi rolls and umami-rich oyster shooters, and complement their meal with sake. To wrap it up, guests dine at \u003c/span>\u003cb>Va de Vi\u003c/b>\u003cspan style=\"font-weight: 400;\"> in Walnut Creek, an eclectic small-plates menu inspired by Spanish, Italian, French and Filipino flavors. The dish list includes silky-smooth burrata, paella with crispy saffron rice and quesabirria tacos paired with a rich consommé. And for “Cecilia Tries It,” Cecilia Phillips celebrates more than a century of 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/p>\n\u003cfigure id=\"attachment_23864\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23864 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/08/2107_b.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/08/2107_b.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/08/2107_b-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/08/2107_b-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/08/2107_b-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" />\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Lily Sekera, Taran Khera and Yvonne Ng 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.clover.com/online-ordering/afghan-awasana-kabob-fremont\">\u003cstrong>Afghan Awasana Kabob House\u003c/strong> (Fremont)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://hakashisushi.com/\">\u003cstrong>Hakashi Japanese Sushi Bar & Grill\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://vadevi.com/\">\u003cstrong>Va de Vi \u003c/strong>(Walnut Creek)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.sanleandro.org/852/Cherry-Festival\">\u003cstrong>San Leandro Cherry Festival \u003c/strong>(San Leandro)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 6, airs Thursday, July 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>Our guests start in Half Moon Bay, where \u003cstrong>Cantina at San Benito House\u003c/strong> serves classic Mexican fare inside one of the town’s oldest buildings. Diners dig into Baja-style fish tacos, shrimp ceviche, chicken chili verde and massive enchilada-style carne asada burritos. The journey continues in Milpitas at \u003cstrong>Wah Jee Wah\u003c/strong>, an open-flame Indian spot where smoky skewers, lamb chops, and chicken tikka share the table with chaat favorites like aloo tikki and masala mac. Finally, in San Francisco’s Mission District, \u003cstrong>Buddy\u003c/strong> offers a relaxed, neighborhood-bar vibe with thoughtful small plates and a curated beverage list featuring natural wines. Guests enjoy dishes like steamed clams with Chinese sausage and fennel, fried chicken wings kissed with passion fruit and fish sauce, and trumpet mushrooms drizzled with truffle honey and walnut salsa macha.\u003c/p>\n\u003cfigure id=\"attachment_23855\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23855 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2106_b.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2106_b.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2106_b-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2106_b-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2106_b-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" />\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Robert David, Monisha Bajaj and Isabella Alcaraz 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://sanbenitohouse.com/cantina\">\u003cstrong>Cantina at San Benito House\u003c/strong> (Half Moon Bay)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://mywahjeewah.com/\">\u003cstrong>Wah Jee Wah\u003c/strong> (Milpitas)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.buddythebar.com/\">\u003cstrong>Buddy \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 6, airs Thursday, July 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>Our guests start in Half Moon Bay, where \u003cstrong>Cantina at San Benito House\u003c/strong> serves classic Mexican fare inside one of the town’s oldest buildings. Diners dig into Baja-style fish tacos, shrimp ceviche, chicken chili verde and massive enchilada-style carne asada burritos. The journey continues in Milpitas at \u003cstrong>Wah Jee Wah\u003c/strong>, an open-flame Indian spot where smoky skewers, lamb chops, and chicken tikka share the table with chaat favorites like aloo tikki and masala mac. Finally, in San Francisco’s Mission District, \u003cstrong>Buddy\u003c/strong> offers a relaxed, neighborhood-bar vibe with thoughtful small plates and a curated beverage list featuring natural wines. Guests enjoy dishes like steamed clams with Chinese sausage and fennel, fried chicken wings kissed with passion fruit and fish sauce, and trumpet mushrooms drizzled with truffle honey and walnut salsa macha.\u003c/p>\n\u003cfigure id=\"attachment_23855\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23855 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2106_b.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2106_b.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2106_b-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2106_b-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2106_b-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" />\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Robert David, Monisha Bajaj and Isabella Alcaraz 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://sanbenitohouse.com/cantina\">\u003cstrong>Cantina at San Benito House\u003c/strong> (Half Moon Bay)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://mywahjeewah.com/\">\u003cstrong>Wah Jee Wah\u003c/strong> (Milpitas)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.buddythebar.com/\">\u003cstrong>Buddy \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003c/div>\u003c/p>",
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"title": "Check, Please! Bay Area reviews: Lunch Box, The Mill at Glen Ellen, Carabao",
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"headTitle": "Check, Please! Bay Area reviews: Lunch Box, The Mill at Glen Ellen, Carabao | KQED",
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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 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>\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",
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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 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>\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\u003c/div>\u003c/p>",
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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>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>\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",
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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>\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>\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\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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"headTitle": "Check, Please! Bay Area reviews: Ole’s Waffle Shop, Korean Superette, Pazzo | KQED",
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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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"title": "Check, Please! Bay Area reviews: Ole's Waffle Shop, Korean Superette, Pazzo | KQED",
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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. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>October has come around again and that means it’s time for one of the Bay Area’s favorite holidays: Halloween. If you are planning a party this year and want to go beyond just dropping dry ice in a punchbowl, try this fun and easy cold cuts skeleton appetizer. All you’ll need to recreate this party platter is a plastic skull from any crafts store, an array of cold cuts, and a couple of green olives. Because we like being extra, we bought our cold cuts from Molinari’s Delicatessen in North Beach, one of San Francisco’s oldest and most beloved delis. Just because it is adorning a hideous plastic skull, doesn’t mean your snacks can’t be high quality. This spooky twist to charcuterie is sure to make this year’s party spread especially memorable.\u003c/p>\n\u003cp>Subscribe to KQED Food’s \u003cstrong>\u003ca href=\"http://youtube.com/@KQEDFood?sub_confirmation=1\">YouTube channel\u003c/a> \u003c/strong>and follow us on \u003cstrong>\u003ca href=\"http://instagram.com/KQEDFood\">social\u003c/a>.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>About No Crumbs:\u003c/strong> In KQED’s No Crumbs, host Josh Decolongon is a foodie field reporter, uncovering histories and celebrating the culture behind the Bay Area’s exciting and diverse culinary landscape. No Crumbs will inspire new perspectives on the Bay Area food scene you thought you knew. No Crumbs is produced by Josh Decolongon and Janelle Hessig for KQED.\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>You can’t tell the full story of Hong Kong without the iconic pineapple bun, yet how it appeared on the scene in the first place remains a mystery. One of the city’s oldest bakeries has been serving it since 1943, but before that, the story gets murky. Some say it all began in the 1920s with an Armenian pastry chef working at the Imperial Hotel in Tokyo. Others say it originated with a family deported from Mexico in the 1930s. Watch the video for a delicious, cross-continental journey to get to the bottom of everything.\u003c/p>\n\u003cp>Thanks to \u003ca href=\"https://eatchofood.com/\" target=\"_blank\" rel=\"noopener\">Kristina Cho\u003c/a>, James Beard award-winning author of ‘Mooncakes & Milk Bread’, for sharing her story and showing us how to make pineapple buns from scratch.\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://www.tastingtable.com/998515/what-hong-kong-style-pineapple-buns-are-really-made-of/\" target=\"_blank\" rel=\"noopener\">Pineapple bun basics\u003c/a>\u003cbr>\n\u003ca href=\"https://www.tokyoweekender.com/food-and-drink/melon-pan/\" target=\"_blank\" rel=\"noopener\">History of Japanese melonpan\u003c/a>\u003cbr>\n\u003ca href=\"https://zolimacitymag.com/the-origin-of-hong-kongs-mexico-bun-a-story-of-exile-and-return/\" target=\"_blank\" rel=\"noopener\">Origin of the Hong Kong Mexico bun\u003c/a>\u003cbr>\n\u003ca href=\"https://www.eater.com/2016/2/19/11054298/conchas-mexico-pastry\" target=\"_blank\" rel=\"noopener\">Everything you need to know about Mexican conchas\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>\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>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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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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"title": "We Recreated an It's-It Ice Cream Sandwich at Home — With an Oakland Twist. | KQED",
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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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"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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"tagline": "Art is where you find it",
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"soldout": {
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"tagline": "A new future for housing",
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"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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"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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