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"disqusTitle": "Delancey Street Restaurant: A Taste of Home For Everyone",
"title": "Delancey Street Restaurant: A Taste of Home For Everyone",
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"content": "\u003cp>Matzoh balls aren’t for everyone. Neither are Velveeta cheese sandwiches or baba ghanoush. But for some, the taste and smell of these dishes are like a dose of “home” straight to their veins. Offering foods that remind people of home is Mimi Silbert’s main criteria for the menu at \u003ca href=\"http://www.delanceystreetfoundation.org/enterrestaurant.php\" target=\"_blank\">Delancey Street\u003c/a>, the restaurant she opened on San Francisco’s waterfront in 1991.\u003c/p>\n\u003cfigure id=\"attachment_106278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106278\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/chix-matzo-soup.jpg\" alt=\"Granny Dena’s matzoh ball soup.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Granny Dena’s matzoh ball soup. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I sat down to talk with Silbert last month, she was still putting the finishing touches on the restaurant’s new menu. She excitedly described some of the latest additions, like the nacho slider topped with pickled jalapenos. Just like the food most of us prepare and serve in our own homes, the menu at the Delancey Street Restaurant is not beholden to any particular themes or deliberate marketing strategies. It’s mostly an evolving hodgepodge of dishes that Silbert has enjoyed throughout her seven decades of life, and added to her personal recipe book.\u003c/p>\n\u003cp>And the menu isn’t the only thing that’s eclectic about this restaurant. So is the staff. The waiters, maître-d’s and cooks are not unified in their desire to work at a restaurant, but rather, by the fact that they have all hit rock bottom and are preparing to make a new go at life in the house that Silbert has built.\u003c/p>\n\u003cp>The Delancey Street restaurant is just one facet of an extensive \u003ca href=\"http://www.delanceystreetfoundation.org/\" target=\"_blank\">residential self-help organization\u003c/a> that Silbert founded in 1971. Former felons, substance abusers, gang members and others ready to embark on a new life path apply to live at one of the Delancey Street campuses around the country where they work to build the skills they need to lead more honest, productive and hopefully, happier lives.\u003c/p>\n\u003cp>On average, residents remain at Delancey Street for four years, during which time they acquire an academic education as well as a minimum of three marketable skills. They gain these skills by working rotations at the many \u003ca href=\"http://www.delanceystreetfoundation.org/enterprises.php\" target=\"_blank\">Delancey Street enterprises\u003c/a>, which includes a moving company, furniture store, barbershop and bookstore, to name just a few.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Most people here have never even worked an honest job,” says Silbert. Sometimes they try something out here and it fits -- and you say ‘oh my god they’re going to develop a talent.’ And sometimes it’s just a dead end.”\u003c/p>\n\u003cp>While the 400 residents at the organization’s San Francisco campus get introduced to a wide variety of vocations, Silbert says that many of them do find their calling at the restaurant -- the heart of the operation.\u003c/p>\n\u003cfigure id=\"attachment_106279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106279\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/delancey-street-mimi.jpg\" alt=\"Delancey Street organization and restaurant founder, Mimi Silbert.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Delancey Street organization and restaurant founder, Mimi Silbert. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Delancey Street is a home for me. I raised my kids here,” says Silbert. “Most of our people [at Delancey Street] have never had a real home until now. When I grew up, home revolved around the kitchen. My grandmother and my mom were at that stove the whole time and when people came in, they came into our kitchen. A home is about nourishment, and food is physically and spiritually nourishing. It makes you want to hug people. We have a lot of customers who keep coming and coming and coming -- and we’re hugging them and they’re hugging us.”\u003c/p>\n\u003cp>Many of the recipes that Silbert teaches the staff come from her own family’s culinary traditions. A first generation American, Silbert’s parents left Eastern Europe to escape religious persecution and establish a new life in New York’s Lower East side. Delancey Street -- the restaurant’s namesake -- is one of the tenement-lined streets in this neighborhood where Jewish immigrants like Silbert’s parents settled down to make a fresh start.\u003c/p>\n\u003cp>Her parents likely left behind most of their physical belongings, but carried with them some of the old world recipes now featured on the restaurant’s menu, like the steaming bowl of Granny Dena’s chicken soup sitting on the table in front of me. I slurp a spoonful of the rich dark broth, loaded with cabbage and celery, a dense matzoh ball plopped right in the middle of it. Just like \u003cem>my \u003c/em>grandmother used to make.\u003c/p>\n\u003cp>Although Silbert had been eating and making this soup for ages, she had never followed an actual recipe. But ‘winging it’ was not going to work for her staff. The soup was utterly unfamiliar to them; the matzoh ball was like some kind of alien life form. A recipe was required. So Silbert wrote down that it needed a little of this and a little of that (and a lot of cabbage), and eventually they all figured out how to get it just right.\u003c/p>\n\u003cp>Silbert recently took her cook staff on a field trip to New York City to visit places like \u003ca href=\"http://katzsdelicatessen.com/\" target=\"_blank\">Katz’s Delicatessen\u003c/a> to sample authentic Jewish foods like pastrami and \u003ca href=\"http://www.splendidtable.org/story/how-to-make-schmaltz\" target=\"_blank\">schmaltz\u003c/a> (poultry fat used for cooking or spreading on bread). “We have a smoker in which we make brisket, but I’m trying to develop the feel for making pastrami,” explained Silbert. “I wanted everyone to taste it and see it we could do it just like that.”\u003c/p>\n\u003cfigure id=\"attachment_106283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106283\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/sweet-potato-pie.jpg\" alt=\"A slice of sweet potato pie.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of sweet potato pie. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, there are plenty of things that Silbert does have recipes for, including those dishes she solicits from the family traditions of the residents themselves. As evidence of this, she calls out to one of her dapper waiters (they all wear crisp white shirts and bow ties) to bring me a slice of sweet potato pie. It’s a recipe that comes from the mother of a Delancey Street graduate who had sent the pie to Silbert as a holiday gift – and it was love at first bite. Silbert requested the recipe so they could add it to the menu.\u003c/p>\n\u003cp>My mouth waters as my spoons sinks into the thick orange filling, and all I can manage is a deep “mmmmm” when the lusciousness hits.\u003c/p>\n\u003cp>I also inquire about the origins of the sweet and spicy cauliflower plate, which Silbert says is a dish she made up for her friend, California Attorney General \u003ca href=\"https://en.wikipedia.org/wiki/Kamala_Harris\" target=\"_blank\">Kamala Harris\u003c/a>. “Kamala is from India and she married a Jewish man -- and they were coming over so I made that up to go along with the blintzes and other things that I was serving.”\u003c/p>\n\u003cfigure id=\"attachment_106281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106281\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/fried-food-cauliflower.jpg\" alt=\"Sweet and spicy cauliflower\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet and spicy cauliflower \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you order the chili rellenos or Kimi’s pesto pasta or a new entree that Silbert has been cooking up in homage to a resident whose family hails from Palestine, you can be sure that there is a story behind every dish.\u003c/p>\n\u003cp>Among the mayhem of menu options, one item jumped out as me as suspiciously trendy: kale. Silbert was quick to explain, “I really didn’t want to put it on – you should’ve heard me complaining!” She added the kale in honor of a friend who had cancer and was eating lots of vitamin packed greens to try to boost his health.\u003c/p>\n\u003cp>“I won’t have goat cheese or kiwi though,” Silbert is quick to add.\u003c/p>\n\u003cp>Whether it’s crispy Parmesan kale or ½ slab of baby back ribs with collard greens, Silbert says she just trusts her gut when deciding what goes on the menu and what doesn’t. That’s also how she makes decisions about how to run the entire operation; no professional managers, chefs, marketers or other experts have ever stepped foot there. The residents simply follow the strong clear lead of their matriarch, train and learn from each other, and figure the rest out together. This family-style management model is why Silbert throws up her hands when people ask her to help establish restaurants for other kinds of communities.\u003c/p>\n\u003cp>“People ask me if I’d open a restaurant for them and I say ‘nah.’ This is our home. If it’s not our home it’s not our restaurant. You have to come up with what fits your group -- you have to go to the people who are going to be there and say, ‘what can you cook?’ Otherwise it just won’t work.”\u003c/p>\n\u003cp>It seems to me that the way Silbert makes Delancey Street work is just like her recipe for Granny Dena’s soup; with a little of this and a little of that, a dollop of chutzpah and just the right amount of schmaltz.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.delanceystreetfoundation.org/\" target=\"_blank\">\u003cstrong>Delancey Street Restaurant\u003c/strong>\u003c/a>\u003cbr>\n600 The Embarcadero [\u003ca href=\"https://goo.gl/qk88JH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nTel: (415) 512-5179\u003cbr>\nHours: Tue-Fri, 11am-11pm; Sat-Sun, 10am-11pm; Closed Monday\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\n",
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"excerpt": "An updated menu is in the works at Delancey Street Restaurant, where former felons dish up an eclectic array of comfort food from their home kitchen. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Matzoh balls aren’t for everyone. Neither are Velveeta cheese sandwiches or baba ghanoush. But for some, the taste and smell of these dishes are like a dose of “home” straight to their veins. Offering foods that remind people of home is Mimi Silbert’s main criteria for the menu at \u003ca href=\"http://www.delanceystreetfoundation.org/enterrestaurant.php\" target=\"_blank\">Delancey Street\u003c/a>, the restaurant she opened on San Francisco’s waterfront in 1991.\u003c/p>\n\u003cfigure id=\"attachment_106278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106278\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/chix-matzo-soup.jpg\" alt=\"Granny Dena’s matzoh ball soup.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Granny Dena’s matzoh ball soup. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I sat down to talk with Silbert last month, she was still putting the finishing touches on the restaurant’s new menu. She excitedly described some of the latest additions, like the nacho slider topped with pickled jalapenos. Just like the food most of us prepare and serve in our own homes, the menu at the Delancey Street Restaurant is not beholden to any particular themes or deliberate marketing strategies. It’s mostly an evolving hodgepodge of dishes that Silbert has enjoyed throughout her seven decades of life, and added to her personal recipe book.\u003c/p>\n\u003cp>And the menu isn’t the only thing that’s eclectic about this restaurant. So is the staff. The waiters, maître-d’s and cooks are not unified in their desire to work at a restaurant, but rather, by the fact that they have all hit rock bottom and are preparing to make a new go at life in the house that Silbert has built.\u003c/p>\n\u003cp>The Delancey Street restaurant is just one facet of an extensive \u003ca href=\"http://www.delanceystreetfoundation.org/\" target=\"_blank\">residential self-help organization\u003c/a> that Silbert founded in 1971. Former felons, substance abusers, gang members and others ready to embark on a new life path apply to live at one of the Delancey Street campuses around the country where they work to build the skills they need to lead more honest, productive and hopefully, happier lives.\u003c/p>\n\u003cp>On average, residents remain at Delancey Street for four years, during which time they acquire an academic education as well as a minimum of three marketable skills. They gain these skills by working rotations at the many \u003ca href=\"http://www.delanceystreetfoundation.org/enterprises.php\" target=\"_blank\">Delancey Street enterprises\u003c/a>, which includes a moving company, furniture store, barbershop and bookstore, to name just a few.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Most people here have never even worked an honest job,” says Silbert. Sometimes they try something out here and it fits -- and you say ‘oh my god they’re going to develop a talent.’ And sometimes it’s just a dead end.”\u003c/p>\n\u003cp>While the 400 residents at the organization’s San Francisco campus get introduced to a wide variety of vocations, Silbert says that many of them do find their calling at the restaurant -- the heart of the operation.\u003c/p>\n\u003cfigure id=\"attachment_106279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106279\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/delancey-street-mimi.jpg\" alt=\"Delancey Street organization and restaurant founder, Mimi Silbert.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Delancey Street organization and restaurant founder, Mimi Silbert. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Delancey Street is a home for me. I raised my kids here,” says Silbert. “Most of our people [at Delancey Street] have never had a real home until now. When I grew up, home revolved around the kitchen. My grandmother and my mom were at that stove the whole time and when people came in, they came into our kitchen. A home is about nourishment, and food is physically and spiritually nourishing. It makes you want to hug people. We have a lot of customers who keep coming and coming and coming -- and we’re hugging them and they’re hugging us.”\u003c/p>\n\u003cp>Many of the recipes that Silbert teaches the staff come from her own family’s culinary traditions. A first generation American, Silbert’s parents left Eastern Europe to escape religious persecution and establish a new life in New York’s Lower East side. Delancey Street -- the restaurant’s namesake -- is one of the tenement-lined streets in this neighborhood where Jewish immigrants like Silbert’s parents settled down to make a fresh start.\u003c/p>\n\u003cp>Her parents likely left behind most of their physical belongings, but carried with them some of the old world recipes now featured on the restaurant’s menu, like the steaming bowl of Granny Dena’s chicken soup sitting on the table in front of me. I slurp a spoonful of the rich dark broth, loaded with cabbage and celery, a dense matzoh ball plopped right in the middle of it. Just like \u003cem>my \u003c/em>grandmother used to make.\u003c/p>\n\u003cp>Although Silbert had been eating and making this soup for ages, she had never followed an actual recipe. But ‘winging it’ was not going to work for her staff. The soup was utterly unfamiliar to them; the matzoh ball was like some kind of alien life form. A recipe was required. So Silbert wrote down that it needed a little of this and a little of that (and a lot of cabbage), and eventually they all figured out how to get it just right.\u003c/p>\n\u003cp>Silbert recently took her cook staff on a field trip to New York City to visit places like \u003ca href=\"http://katzsdelicatessen.com/\" target=\"_blank\">Katz’s Delicatessen\u003c/a> to sample authentic Jewish foods like pastrami and \u003ca href=\"http://www.splendidtable.org/story/how-to-make-schmaltz\" target=\"_blank\">schmaltz\u003c/a> (poultry fat used for cooking or spreading on bread). “We have a smoker in which we make brisket, but I’m trying to develop the feel for making pastrami,” explained Silbert. “I wanted everyone to taste it and see it we could do it just like that.”\u003c/p>\n\u003cfigure id=\"attachment_106283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106283\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/sweet-potato-pie.jpg\" alt=\"A slice of sweet potato pie.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of sweet potato pie. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, there are plenty of things that Silbert does have recipes for, including those dishes she solicits from the family traditions of the residents themselves. As evidence of this, she calls out to one of her dapper waiters (they all wear crisp white shirts and bow ties) to bring me a slice of sweet potato pie. It’s a recipe that comes from the mother of a Delancey Street graduate who had sent the pie to Silbert as a holiday gift – and it was love at first bite. Silbert requested the recipe so they could add it to the menu.\u003c/p>\n\u003cp>My mouth waters as my spoons sinks into the thick orange filling, and all I can manage is a deep “mmmmm” when the lusciousness hits.\u003c/p>\n\u003cp>I also inquire about the origins of the sweet and spicy cauliflower plate, which Silbert says is a dish she made up for her friend, California Attorney General \u003ca href=\"https://en.wikipedia.org/wiki/Kamala_Harris\" target=\"_blank\">Kamala Harris\u003c/a>. “Kamala is from India and she married a Jewish man -- and they were coming over so I made that up to go along with the blintzes and other things that I was serving.”\u003c/p>\n\u003cfigure id=\"attachment_106281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106281\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/fried-food-cauliflower.jpg\" alt=\"Sweet and spicy cauliflower\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet and spicy cauliflower \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you order the chili rellenos or Kimi’s pesto pasta or a new entree that Silbert has been cooking up in homage to a resident whose family hails from Palestine, you can be sure that there is a story behind every dish.\u003c/p>\n\u003cp>Among the mayhem of menu options, one item jumped out as me as suspiciously trendy: kale. Silbert was quick to explain, “I really didn’t want to put it on – you should’ve heard me complaining!” She added the kale in honor of a friend who had cancer and was eating lots of vitamin packed greens to try to boost his health.\u003c/p>\n\u003cp>“I won’t have goat cheese or kiwi though,” Silbert is quick to add.\u003c/p>\n\u003cp>Whether it’s crispy Parmesan kale or ½ slab of baby back ribs with collard greens, Silbert says she just trusts her gut when deciding what goes on the menu and what doesn’t. That’s also how she makes decisions about how to run the entire operation; no professional managers, chefs, marketers or other experts have ever stepped foot there. The residents simply follow the strong clear lead of their matriarch, train and learn from each other, and figure the rest out together. This family-style management model is why Silbert throws up her hands when people ask her to help establish restaurants for other kinds of communities.\u003c/p>\n\u003cp>“People ask me if I’d open a restaurant for them and I say ‘nah.’ This is our home. If it’s not our home it’s not our restaurant. You have to come up with what fits your group -- you have to go to the people who are going to be there and say, ‘what can you cook?’ Otherwise it just won’t work.”\u003c/p>\n\u003cp>It seems to me that the way Silbert makes Delancey Street work is just like her recipe for Granny Dena’s soup; with a little of this and a little of that, a dollop of chutzpah and just the right amount of schmaltz.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.delanceystreetfoundation.org/\" target=\"_blank\">\u003cstrong>Delancey Street Restaurant\u003c/strong>\u003c/a>\u003cbr>\n600 The Embarcadero [\u003ca href=\"https://goo.gl/qk88JH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nTel: (415) 512-5179\u003cbr>\nHours: Tue-Fri, 11am-11pm; Sat-Sun, 10am-11pm; Closed Monday\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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},
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
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},
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"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1MDAyODE4NTgz",
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},
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"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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},
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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},
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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},
"freakonomics-radio": {
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"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
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"officialWebsiteLink": "http://freakonomics.com/",
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"meta": {
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},
"link": "/radio/program/freakonomics-radio",
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},
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"id": "fresh-air",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
},
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
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