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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"bio": "Elaine spent 12 years as a producer, writer, and correspondent for television and radio both in the Bay Area (KPIX/CBS 5, KSAN FM, KTCT AM) and in Asia (Metro Radio, MTV Asia). She has been nominated for three Emmy Award nominations for her work on the program “Evening Magazine.” She then moved on to Silicon Valley where she managed social media, public relations, and event planning for various tech companies such as Intuit, BlogHer, Rocket Fuel, and Vocera.\r\n\r\n \r\n\r\nIn 2007, Elaine started her own blog (then called “VirgoBlue”) highlighting some of her favorite restaurants around the Bay Area. These days, her blog “\u003ca href=\"http://www.virgoinwonderland.wordpress.com\">Virgo in Wonderland\u003c/a>” still reflects her love of food, as well as travel, fascinating people she’s met, and her family’s Disneyland adventures. Her food dislikes include okra, lamb, sweet potatoes, and yellow cheese on pizza. Follow her on Instagram @virgoinwonderland",
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"bio": "My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>",
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"bio": "Maria Finn lives on a floating houseboat in Sausalito, where she grows a rooftop container garden, despite the salty winds. She’s the author of the book, \u003ca href=\"http://www.bookpassage.com/book/9780789320278\">“A Little Piece of Earth, How to Grow Your Own Food in Small Spaces\u003c/a>” (Rizzoli, 2010), and the memoir, \u003ca href=\"http://www.bookpassage.com/book/9781565125179\">“Hold Me Tight and Tango Me Home”\u003c/a> (Algonquin Books, 2010) , which is in development for a television series with Fox Studios. Her novel-in-progress, “Sea Legs and Fish Nets,” loosely based on her experiences working on an all female fishing boat in Alaska, is a finalist for the Pen/Bellwether Prize, founded by Barbara Kingsolver for novels that address issues of social justice. She writes for Sunset Magazine, Afar Magazine, The Wall Street Journal, and many other publications. Visit her website at \u003ca href=\"http://www.mariafinn.com/\">mariafinn.com\u003c/a> and follow her on Twitter \u003ca href=\"https://twitter.com/#!/mariafinn\">@mariafinn\u003c/a>.",
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"disqusTitle": "Maui Rides Another Culinary Wave",
"title": "Maui Rides Another Culinary Wave",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/maui.seantimberlake.jpg\" alt=\"Maui beach scene. Photo: Sean Timberlake\" title=\"Maui beach scene. Photo: Sean Timberlake\" width=\"403\" height=\"403\" class=\"alignnone size-full wp-image-50307\">\u003cbr>\n\u003cem>Many mainlanders head to Maui for the natural beauty not the food. Photo: Sean Timberlake\u003c/em>\u003c/p>\n\u003cp>Before the 1990s, the Hawaiian Islands had a reputation as a culinary backwater -- the land of SPAM and pineapple. And, let's face it, even today few mainlanders head to Maui for the food. The popular island vacation destination is a playground for water-sport thrill seekers, nature lovers, honeymooners, and stressed-out \u003ca href=\"http://en.wikipedia.org/wiki/Haole\">haoles\u003c/a> seeking serious beach time and fruity cocktails with tiny umbrellas. \u003c/p>\n\u003cp>But that may be changing as Maui chefs look beyond local standards like poi and poke for edible inspiration. In recent years, a new culinary culture -- one with homegrown roots -- has emerged on the island and now residents and visitors alike are digging into dishes that wouldn't be out of place on menus in the Bay Area and beyond. The plates coming out of restaurant kitchens, though, reflect Hawaii's rich cultural traditions, exude a clear sense of place, and embrace Japanese, Chinese, Filipino, Portuguese, Polynesian, Korean, traditional Hawaiian, and, yes, European flavors and techniques.\u003c/p>\n\u003cp>It's not the first time in recent memory the 50th state has stirred things up on the stove. Twenty years ago, a dozen celebrated chefs, including \u003ca href=\"http://merrimanshawaii.com/peter_merriman.htm\">Peter Merriman\u003c/a>, \u003ca href=\"http://www.roysrestaurant.com/about/roy_yamaguchi.asp\">Roy Yamaguchi\u003c/a>, and \u003ca href=\"http://www.alanwongs.com/\">Alan Wong\u003c/a> decided to showcase the island state's evolving edible landscape in what was dubbed \u003ca href=\"http://www.hawaiiregionalcuisine.com/\">Hawaii Regional Cuisine\u003c/a>. Their mission: fresh local food prepared in creative ways. This new cuisine was a welcome shift for a state known mostly for its plate lunch. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/locomocofriedrice.alohamixedplate560.jpg\" alt=\"Loco Moco Fried Rice\" title=\"Loco Moco Fried Rice\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50317\">\u003cbr>\n\u003cem>An updated spin on the plate lunch: Loco Moco Fried Rice from the restaurant Aloha Mixed Plate. Photo: Courtesy Aloha Mixed Plate\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This ubiquitous restaurant item -- still found in many places and getting a makeover too -- typically consists of two scoops of rice, a scoop of macaroni salad, and meat such as Hawaiian BBQ, beef teriyaki, kalua pork, chicken katsu or the Loco Moco, a ground beef patty topped with a fried egg and brown gravy. Not exactly local food, and rarely served with a piece of tropical fruit, taro, or fresh-caught fish in sight. \u003c/p>\n\u003cp>What's different about the latest crop of notable Maui chefs -- who include resort restaurateur \u003ca href=\"http://www.cohnrestaurants.com/chefs/executive-chef-ryan-luckey/\">Isaac Bancaco\u003c/a> (formerly of \u003ca href=\"http://www.wailearesortdining.com/humuhumu/\">Humuhumu\u003c/a> now at the \u003ca href=\"http://www.cohnrestaurants.com/menu-restaurants/the-pineapple/\">Pineapple Grill\u003c/a>), casual dining standout \u003ca href=\"http://www.starchefs.com/cook/chefs/bio/sheldon-simeon\">Sheldon Simeon\u003c/a> (\u003ca href=\"http://www.starnoodle.com/\">Star Noodle\u003c/a> and \u003ca href=\"http://leodas.com/\">Leoda's\u003c/a>), and farmer-forager-pop-up-chef \u003ca href=\"http://kupumaui.com/who-is-kupu-maui/\">James Simpliciano\u003c/a> -- is a renewed focus on collaborating closely with farmers and fishermen and sourcing sustainable ingredients that reflect the many microclimates of Maui. This new breed of cooks embrace a farm-to-table sensibility that many Northern Californians take for granted, and seek to modernize menus, offering food with flair and finesse but in a more casual atmosphere than their culinary trailblazers. And this shift in thinking is taking place at fancy resort restaurants, pop-up farm dinners, and eating establishments in between. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/ahi.avo_.star_.noodle400.jpg\" alt=\"Avo Ahi\" title=\"Avo Ahi\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-50311\">\u003cbr>\n\u003cem>Fresh island flavors with a twist shine at Star Noodle, such as the Avo Ahi with sambal (chili sauce) and usukuchi (soy sauce). Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"The new generation of leading Maui chefs have a stronger connection to our local food traditions and food cultures and for the most part they are born and raised in the islands and have a natural affinity to the land, sea, mountains, and valleys,\" notes Christopher Speere of the \u003ca href=\"http://mauiculinary-campusdining.com/index.html\">Maui Culinary Academy\u003c/a> at the University of Hawaii Maui College. \"These chefs were raised on pork adobo, ahi poke, kim chee cucumbers, wild guava smoked pork, shoyu braised pork belly and grilled hamachi collars -- island flavors and the use of island ingredients are inherent in their everyday cooking practices. They stay true to their roots and cook from the heart.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Chef-Simeon.jpg\" alt=\"Chef Seldon Simeon\" title=\"Chef Seldon Simeon\" width=\"401\" height=\"604\" class=\"alignnone size-full wp-image-50312\">\u003cbr>\n\u003cem>The star behind Star Noodle, Sheldon Simeon. Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cp>Case in point James Beard Award-nominee Sheldon Simeon whose Star Noodle -- an Asian-inspired, made-by-hand noodle house in an industrial park near the tourist mecca of Lahaina -- and Leoda's Kitchen and Pie Shop, a roadhouse diner in Olowalu featuring fresh salads, savory pastries, and pies -- have drawn appreciative nods from critics and consumers alike.\u003c/p>\n\u003cp>Simeon and fellow chefs took off for New York to get ideas and inspiration from noodle bars like David Chang's \u003ca href=\"http://momofuku.com/\">Momofuku\u003c/a>, for Simeon's noodle joint, and it shows in his small plates offering imaginative flavor pairings. Pohole Salad showcases Hana fiddle head ferns, Maui onions, ebi (shrimp), and kombu (seaweed); Lahaina Fried Soup (actually a noodle dish, not soup featuring doubly-thick chow fun, pork, and bean sprouts), and bacon-flecked Brussels Sprouts with Napa cabbage and kimchee puree also wins rave reviews. Desserts include a modern rendition of the popular Portuguese doughnuts known as Malasadas, served with chocolate and butterscotch caramel sauce and chopped peanuts. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/starnoodle.lahainafriednoodlesoup560.jpg\" alt=\"Lahaina Fried Soup\" title=\"Lahaina Fried Soup\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-50318\">\u003cbr>\n\u003cem>Noodle dishes, such as the Lahaina Fried Soup, feature at Star Noodle. Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/starnoodle.malasadas.jpg\" alt=\"Malasadas\" title=\"Malasadas\" width=\"250\" height=\"353\" class=\"alignnone size-full wp-image-50310\">\u003cbr>\n\u003cem>Save room for dessert at Star Noodle. Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cp>Similarly, a kitchen crew from Leoda's decamped to the Bay Area to research bread, pies, and pastries at places like \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>, \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>, and \u003ca href=\"http://elportenosf.com/\">El Porteno Empanadas\u003c/a>. On the menu at the roadhouse: a savory corn hand-held pie filled with hibatchi sweet Kula corn, lime zest, cotija cheese, chives, and cilantro, along with hearty chicken or meat 'n potatoes pot pies. Also in the mix: sweet berry pies, flaky crusted yuzu-lemon tart, macadamia nut chocolate praline pie, and coconut cream pie. Sides worth scoping out include the Reuben lumpia (corned beef, sauerkraut, provolone cheese, thousand island dressing) and the fried salad (Brussels sprouts leaves, burnt orange vinaigrette, celery leaves, mixed hydroponic greens, radish, local mint.)\u003c/p>\n\u003cp>On a recent food and farm trip to Maui, Simeon stopped by this reporter's table at Star Noodle to share his thoughts on the current state of dining on the island. Simeon, originally from Hilo on the Big Island, recently earned a People's Choice Award for \u003ca href=\"http://www.foodandwine.com/peoples-best-new-chef/northwest-pacific\">Best New Chef/Northwest and Pacific region\u003c/a> from \u003cem>Food & Wine \u003c/em>magazine. He also appears on season 10 of \u003ca href=\"http://www.bravotv.com/top-chef/season-10/about\">Bravo's Top Chef\u003c/a>, which begins November 7 (he was mum about the show, as one might expect.) But there's nothing celebrity chef-y about this cook: He arrived in a T-shirt, shorts, and slippers (island speak for flip flops) en route to his second baby luau of the night. (A first birthday luau is a grand celebration, he and another local informed me. Naturally, food plays a starring role in such events.)\u003c/p>\n\u003cp>He's a humble guy who comes from a food-loving clan (his dad born and raised Hawaiian, his mom from a Filipino family). Simeon is happy for his restaurants' success and also quietly striving to do more to feature Hawaiian farmers who grow local gems -- he thinks it's time for restaurant chefs like him to step aside and place the spotlight on what growers are doing to improve food in Maui. \u003c/p>\n\u003cblockquote>\u003cp>\"It's an honor to showcase local ingredients and incorporate local culture in the dishes we serve,\" he says. \"As a chef I like to introduce customers -- locals and visitors -- to flavors they can't find anywhere else.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/leodas.friedsalad560.jpg\" alt=\"fried salad\" title=\"fried salad\" width=\"550\" height=\"364\" class=\"alignnone size-full wp-image-50316\">\u003cbr>\n\u003cem>The fried salad at Leoda's features Brussels sprouts coated in a kicky dressing. Photo: Courtesy Leoda's\u003c/em>\u003c/p>\n\u003cp>His wildly popular Brussels sprouts dishes at both hot spots illustrate some of the challenges inherent with island culinary life. Simeon concedes Brussels sprouts showed up on his menus as part of a national trend, and now they're too big a hit to come off. But these cruciferous vegetables are flown in from the mainland. So he's working with farmers in cooler areas on the island, who can grow small Brussels sprouts for a short season, and hopes to switch to this homegrown crop for however long they last and educate diners about seasonal eating along the way.\u003c/p>\n\u003cp>Food writer Bonnie Friedman says much has changed on the plate in the 30 years she's called Maui home -- despite the island's limited resources. \"When I first arrived here in terms of 'fine dining,' most places were serving frozen mahimahi, frozen vegetables, a baked potato and calling it a day,\" says Friedman, who leads \u003ca href=\"http://tourdafood.com/\">local food tours\u003c/a> designed to whisk visitors away from the resort areas and into the small towns where local people live, work, and eat. She passes on \"name\" places for holes-in-the-walls in central Maui, mom-and-pop shops, cowboy country fare, and gas-station grub to highlight what she calls the island's \"amazing melting pot of ethnic cuisines.\" There's always a shave ice stop too.\u003c/p>\n\u003cp>Not everyone is enamored with the current state of island eats -- notably newbies from the mainland. At \u003ca href=\"http://www.oofarm.com/\">O'o Farm\u003c/a> in Kula Country, a growing region on the island's west side, the resident chef on a \u003ca href=\"http://www.oofarm.com/tour-luncheon/\">farm and lunch tour\u003c/a> there -- who relocated from food-centric Seattle for the gig -- maintains that island food is 5 to 15 years behind what's on plates Stateside and says he hasn't been wowed by anything he's eaten while out and about in the eight months or so he's lived on Maui.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/kupu.maui_.popup_.waiheecoastaldunes.jpg\" alt=\"Pop-up dining, Hawaiian style, at Kupu Maui.\" title=\"Pop-up dining, Hawaiian style, at Kupu Maui.\" width=\"320\" height=\"213\" class=\"alignnone size-full wp-image-50315\">\u003cbr>\n\u003cem>Pop-up dining, Hawaiian style, at Kupu Maui. Photo: Monica George\u003c/em>\u003c/p>\n\u003cp>No matter, for the most part, locals are content to do their own thing without emulating mainland trends -- or at least giving them a refreshing island feel. Take a recent pop-up dinner, old hat in the Bay Area for sure. But this event, sponsored by the \u003ca href=\"http://slowfoodmaui.org/\">local chapter of Slow Food\u003c/a>, had a distinctly island vibe: James Simpliciano, who grows greens and has worked in the kitchens of large resorts, dished up dinner on protected land while local musician Joel Katz played Hawaiian steel guitar. Proceeds from these events benefit local groups -- the spirit of giving back to the community is alive and well in the land of aloha -- in this case the \u003ca href=\"http://www.hilt.org/about-us/\">Hawaiian Islands Land Trust\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/james.simpliciano.peter_.liu_.maui560.jpg\" alt=\"Farmer-chef James Simpliciano\" title=\"Farmer-chef James Simpliciano\" width=\"560\" height=\"371\" class=\"alignnone size-full wp-image-50313\">\u003cbr>\n\u003cem>Farmer-chef James Simpliciano cooks for the pop-up crowd. Photo: Peter Liu, Kaiscapes Media/\u003ca href=\"http://www.flickr.com/photos/kaiscapesllc/7236639608/\">Flickr\u003c/a>\u003c/em>\u003c/p>\n\u003cp>This pop-up event, dubbed \u003ca href=\"http://kupumaui.com/\">Kupu Maui\u003c/a>, (kupu means sprout in Hawaiian) was held at \u003ca href=\"http://www.hilt.org/protected-lands/maui/waihee-refuge/\">Waihe'e Coastal Dunes and Wetlands Refuge\u003c/a>, a quiet, pristine, shoreline plot home to eight different endangered species. On the menu that night pupu (bite-sized appetizers) such as chai-smoked pork with lilikoi (passion fruit) jelly and micro greens on taro chip (a vegetarian version showcased local goat cheese). The main meal served buffet-style included a lamb tagine with aromatic Maui onion mire poix, Honakahau taro, Kapalua sweet potato, Ka'anapali carrots, beets, garlic and Hawaiian sea salt. Much of the food was donated by local farmers and prepared by a crew of local cooks. Kupu Maui pops up once a month at a different location, frequently a farm. For instance, last Saturday the event was held at \u003ca href=\"http://kupaafarms.blogspot.com/\">Kupa'a Farm\u003c/a>, an organic grower whose produce sells out within hours at the \u003ca href=\"http://www.upcountryfarmersmarket.com/\">UpCountry Farmers' Market\u003c/a> on Saturdays.\u003c/p>\n\u003cp>It's true much of what is consumed on Maui is still imported from the mainland, perhaps not surprising for an isolated island a five-hour flight from San Francisco. But increasingly, resident chefs feature homegrown food for the same reasons the rest of us seek local eats -- health, environment, economics, sustainability, taste, terroir -- and a dash of well-deserved local pride.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Full disclosure: The writer was a guest on Maui courtesy of Maui's Visitors & Convention Bureau.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Maui's culinary moment: The island's food scene is flourishing, thanks to a new breed of farmers and chefs. Sarah Henry reports from the field.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/maui.seantimberlake.jpg\" alt=\"Maui beach scene. Photo: Sean Timberlake\" title=\"Maui beach scene. Photo: Sean Timberlake\" width=\"403\" height=\"403\" class=\"alignnone size-full wp-image-50307\">\u003cbr>\n\u003cem>Many mainlanders head to Maui for the natural beauty not the food. Photo: Sean Timberlake\u003c/em>\u003c/p>\n\u003cp>Before the 1990s, the Hawaiian Islands had a reputation as a culinary backwater -- the land of SPAM and pineapple. And, let's face it, even today few mainlanders head to Maui for the food. The popular island vacation destination is a playground for water-sport thrill seekers, nature lovers, honeymooners, and stressed-out \u003ca href=\"http://en.wikipedia.org/wiki/Haole\">haoles\u003c/a> seeking serious beach time and fruity cocktails with tiny umbrellas. \u003c/p>\n\u003cp>But that may be changing as Maui chefs look beyond local standards like poi and poke for edible inspiration. In recent years, a new culinary culture -- one with homegrown roots -- has emerged on the island and now residents and visitors alike are digging into dishes that wouldn't be out of place on menus in the Bay Area and beyond. The plates coming out of restaurant kitchens, though, reflect Hawaii's rich cultural traditions, exude a clear sense of place, and embrace Japanese, Chinese, Filipino, Portuguese, Polynesian, Korean, traditional Hawaiian, and, yes, European flavors and techniques.\u003c/p>\n\u003cp>It's not the first time in recent memory the 50th state has stirred things up on the stove. Twenty years ago, a dozen celebrated chefs, including \u003ca href=\"http://merrimanshawaii.com/peter_merriman.htm\">Peter Merriman\u003c/a>, \u003ca href=\"http://www.roysrestaurant.com/about/roy_yamaguchi.asp\">Roy Yamaguchi\u003c/a>, and \u003ca href=\"http://www.alanwongs.com/\">Alan Wong\u003c/a> decided to showcase the island state's evolving edible landscape in what was dubbed \u003ca href=\"http://www.hawaiiregionalcuisine.com/\">Hawaii Regional Cuisine\u003c/a>. Their mission: fresh local food prepared in creative ways. This new cuisine was a welcome shift for a state known mostly for its plate lunch. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/locomocofriedrice.alohamixedplate560.jpg\" alt=\"Loco Moco Fried Rice\" title=\"Loco Moco Fried Rice\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50317\">\u003cbr>\n\u003cem>An updated spin on the plate lunch: Loco Moco Fried Rice from the restaurant Aloha Mixed Plate. Photo: Courtesy Aloha Mixed Plate\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This ubiquitous restaurant item -- still found in many places and getting a makeover too -- typically consists of two scoops of rice, a scoop of macaroni salad, and meat such as Hawaiian BBQ, beef teriyaki, kalua pork, chicken katsu or the Loco Moco, a ground beef patty topped with a fried egg and brown gravy. Not exactly local food, and rarely served with a piece of tropical fruit, taro, or fresh-caught fish in sight. \u003c/p>\n\u003cp>What's different about the latest crop of notable Maui chefs -- who include resort restaurateur \u003ca href=\"http://www.cohnrestaurants.com/chefs/executive-chef-ryan-luckey/\">Isaac Bancaco\u003c/a> (formerly of \u003ca href=\"http://www.wailearesortdining.com/humuhumu/\">Humuhumu\u003c/a> now at the \u003ca href=\"http://www.cohnrestaurants.com/menu-restaurants/the-pineapple/\">Pineapple Grill\u003c/a>), casual dining standout \u003ca href=\"http://www.starchefs.com/cook/chefs/bio/sheldon-simeon\">Sheldon Simeon\u003c/a> (\u003ca href=\"http://www.starnoodle.com/\">Star Noodle\u003c/a> and \u003ca href=\"http://leodas.com/\">Leoda's\u003c/a>), and farmer-forager-pop-up-chef \u003ca href=\"http://kupumaui.com/who-is-kupu-maui/\">James Simpliciano\u003c/a> -- is a renewed focus on collaborating closely with farmers and fishermen and sourcing sustainable ingredients that reflect the many microclimates of Maui. This new breed of cooks embrace a farm-to-table sensibility that many Northern Californians take for granted, and seek to modernize menus, offering food with flair and finesse but in a more casual atmosphere than their culinary trailblazers. And this shift in thinking is taking place at fancy resort restaurants, pop-up farm dinners, and eating establishments in between. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/ahi.avo_.star_.noodle400.jpg\" alt=\"Avo Ahi\" title=\"Avo Ahi\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-50311\">\u003cbr>\n\u003cem>Fresh island flavors with a twist shine at Star Noodle, such as the Avo Ahi with sambal (chili sauce) and usukuchi (soy sauce). Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"The new generation of leading Maui chefs have a stronger connection to our local food traditions and food cultures and for the most part they are born and raised in the islands and have a natural affinity to the land, sea, mountains, and valleys,\" notes Christopher Speere of the \u003ca href=\"http://mauiculinary-campusdining.com/index.html\">Maui Culinary Academy\u003c/a> at the University of Hawaii Maui College. \"These chefs were raised on pork adobo, ahi poke, kim chee cucumbers, wild guava smoked pork, shoyu braised pork belly and grilled hamachi collars -- island flavors and the use of island ingredients are inherent in their everyday cooking practices. They stay true to their roots and cook from the heart.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Chef-Simeon.jpg\" alt=\"Chef Seldon Simeon\" title=\"Chef Seldon Simeon\" width=\"401\" height=\"604\" class=\"alignnone size-full wp-image-50312\">\u003cbr>\n\u003cem>The star behind Star Noodle, Sheldon Simeon. Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cp>Case in point James Beard Award-nominee Sheldon Simeon whose Star Noodle -- an Asian-inspired, made-by-hand noodle house in an industrial park near the tourist mecca of Lahaina -- and Leoda's Kitchen and Pie Shop, a roadhouse diner in Olowalu featuring fresh salads, savory pastries, and pies -- have drawn appreciative nods from critics and consumers alike.\u003c/p>\n\u003cp>Simeon and fellow chefs took off for New York to get ideas and inspiration from noodle bars like David Chang's \u003ca href=\"http://momofuku.com/\">Momofuku\u003c/a>, for Simeon's noodle joint, and it shows in his small plates offering imaginative flavor pairings. Pohole Salad showcases Hana fiddle head ferns, Maui onions, ebi (shrimp), and kombu (seaweed); Lahaina Fried Soup (actually a noodle dish, not soup featuring doubly-thick chow fun, pork, and bean sprouts), and bacon-flecked Brussels Sprouts with Napa cabbage and kimchee puree also wins rave reviews. Desserts include a modern rendition of the popular Portuguese doughnuts known as Malasadas, served with chocolate and butterscotch caramel sauce and chopped peanuts. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/starnoodle.lahainafriednoodlesoup560.jpg\" alt=\"Lahaina Fried Soup\" title=\"Lahaina Fried Soup\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-50318\">\u003cbr>\n\u003cem>Noodle dishes, such as the Lahaina Fried Soup, feature at Star Noodle. Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/starnoodle.malasadas.jpg\" alt=\"Malasadas\" title=\"Malasadas\" width=\"250\" height=\"353\" class=\"alignnone size-full wp-image-50310\">\u003cbr>\n\u003cem>Save room for dessert at Star Noodle. Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cp>Similarly, a kitchen crew from Leoda's decamped to the Bay Area to research bread, pies, and pastries at places like \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>, \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>, and \u003ca href=\"http://elportenosf.com/\">El Porteno Empanadas\u003c/a>. On the menu at the roadhouse: a savory corn hand-held pie filled with hibatchi sweet Kula corn, lime zest, cotija cheese, chives, and cilantro, along with hearty chicken or meat 'n potatoes pot pies. Also in the mix: sweet berry pies, flaky crusted yuzu-lemon tart, macadamia nut chocolate praline pie, and coconut cream pie. Sides worth scoping out include the Reuben lumpia (corned beef, sauerkraut, provolone cheese, thousand island dressing) and the fried salad (Brussels sprouts leaves, burnt orange vinaigrette, celery leaves, mixed hydroponic greens, radish, local mint.)\u003c/p>\n\u003cp>On a recent food and farm trip to Maui, Simeon stopped by this reporter's table at Star Noodle to share his thoughts on the current state of dining on the island. Simeon, originally from Hilo on the Big Island, recently earned a People's Choice Award for \u003ca href=\"http://www.foodandwine.com/peoples-best-new-chef/northwest-pacific\">Best New Chef/Northwest and Pacific region\u003c/a> from \u003cem>Food & Wine \u003c/em>magazine. He also appears on season 10 of \u003ca href=\"http://www.bravotv.com/top-chef/season-10/about\">Bravo's Top Chef\u003c/a>, which begins November 7 (he was mum about the show, as one might expect.) But there's nothing celebrity chef-y about this cook: He arrived in a T-shirt, shorts, and slippers (island speak for flip flops) en route to his second baby luau of the night. (A first birthday luau is a grand celebration, he and another local informed me. Naturally, food plays a starring role in such events.)\u003c/p>\n\u003cp>He's a humble guy who comes from a food-loving clan (his dad born and raised Hawaiian, his mom from a Filipino family). Simeon is happy for his restaurants' success and also quietly striving to do more to feature Hawaiian farmers who grow local gems -- he thinks it's time for restaurant chefs like him to step aside and place the spotlight on what growers are doing to improve food in Maui. \u003c/p>\n\u003cblockquote>\u003cp>\"It's an honor to showcase local ingredients and incorporate local culture in the dishes we serve,\" he says. \"As a chef I like to introduce customers -- locals and visitors -- to flavors they can't find anywhere else.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/leodas.friedsalad560.jpg\" alt=\"fried salad\" title=\"fried salad\" width=\"550\" height=\"364\" class=\"alignnone size-full wp-image-50316\">\u003cbr>\n\u003cem>The fried salad at Leoda's features Brussels sprouts coated in a kicky dressing. Photo: Courtesy Leoda's\u003c/em>\u003c/p>\n\u003cp>His wildly popular Brussels sprouts dishes at both hot spots illustrate some of the challenges inherent with island culinary life. Simeon concedes Brussels sprouts showed up on his menus as part of a national trend, and now they're too big a hit to come off. But these cruciferous vegetables are flown in from the mainland. So he's working with farmers in cooler areas on the island, who can grow small Brussels sprouts for a short season, and hopes to switch to this homegrown crop for however long they last and educate diners about seasonal eating along the way.\u003c/p>\n\u003cp>Food writer Bonnie Friedman says much has changed on the plate in the 30 years she's called Maui home -- despite the island's limited resources. \"When I first arrived here in terms of 'fine dining,' most places were serving frozen mahimahi, frozen vegetables, a baked potato and calling it a day,\" says Friedman, who leads \u003ca href=\"http://tourdafood.com/\">local food tours\u003c/a> designed to whisk visitors away from the resort areas and into the small towns where local people live, work, and eat. She passes on \"name\" places for holes-in-the-walls in central Maui, mom-and-pop shops, cowboy country fare, and gas-station grub to highlight what she calls the island's \"amazing melting pot of ethnic cuisines.\" There's always a shave ice stop too.\u003c/p>\n\u003cp>Not everyone is enamored with the current state of island eats -- notably newbies from the mainland. At \u003ca href=\"http://www.oofarm.com/\">O'o Farm\u003c/a> in Kula Country, a growing region on the island's west side, the resident chef on a \u003ca href=\"http://www.oofarm.com/tour-luncheon/\">farm and lunch tour\u003c/a> there -- who relocated from food-centric Seattle for the gig -- maintains that island food is 5 to 15 years behind what's on plates Stateside and says he hasn't been wowed by anything he's eaten while out and about in the eight months or so he's lived on Maui.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/kupu.maui_.popup_.waiheecoastaldunes.jpg\" alt=\"Pop-up dining, Hawaiian style, at Kupu Maui.\" title=\"Pop-up dining, Hawaiian style, at Kupu Maui.\" width=\"320\" height=\"213\" class=\"alignnone size-full wp-image-50315\">\u003cbr>\n\u003cem>Pop-up dining, Hawaiian style, at Kupu Maui. Photo: Monica George\u003c/em>\u003c/p>\n\u003cp>No matter, for the most part, locals are content to do their own thing without emulating mainland trends -- or at least giving them a refreshing island feel. Take a recent pop-up dinner, old hat in the Bay Area for sure. But this event, sponsored by the \u003ca href=\"http://slowfoodmaui.org/\">local chapter of Slow Food\u003c/a>, had a distinctly island vibe: James Simpliciano, who grows greens and has worked in the kitchens of large resorts, dished up dinner on protected land while local musician Joel Katz played Hawaiian steel guitar. Proceeds from these events benefit local groups -- the spirit of giving back to the community is alive and well in the land of aloha -- in this case the \u003ca href=\"http://www.hilt.org/about-us/\">Hawaiian Islands Land Trust\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/james.simpliciano.peter_.liu_.maui560.jpg\" alt=\"Farmer-chef James Simpliciano\" title=\"Farmer-chef James Simpliciano\" width=\"560\" height=\"371\" class=\"alignnone size-full wp-image-50313\">\u003cbr>\n\u003cem>Farmer-chef James Simpliciano cooks for the pop-up crowd. Photo: Peter Liu, Kaiscapes Media/\u003ca href=\"http://www.flickr.com/photos/kaiscapesllc/7236639608/\">Flickr\u003c/a>\u003c/em>\u003c/p>\n\u003cp>This pop-up event, dubbed \u003ca href=\"http://kupumaui.com/\">Kupu Maui\u003c/a>, (kupu means sprout in Hawaiian) was held at \u003ca href=\"http://www.hilt.org/protected-lands/maui/waihee-refuge/\">Waihe'e Coastal Dunes and Wetlands Refuge\u003c/a>, a quiet, pristine, shoreline plot home to eight different endangered species. On the menu that night pupu (bite-sized appetizers) such as chai-smoked pork with lilikoi (passion fruit) jelly and micro greens on taro chip (a vegetarian version showcased local goat cheese). The main meal served buffet-style included a lamb tagine with aromatic Maui onion mire poix, Honakahau taro, Kapalua sweet potato, Ka'anapali carrots, beets, garlic and Hawaiian sea salt. Much of the food was donated by local farmers and prepared by a crew of local cooks. Kupu Maui pops up once a month at a different location, frequently a farm. For instance, last Saturday the event was held at \u003ca href=\"http://kupaafarms.blogspot.com/\">Kupa'a Farm\u003c/a>, an organic grower whose produce sells out within hours at the \u003ca href=\"http://www.upcountryfarmersmarket.com/\">UpCountry Farmers' Market\u003c/a> on Saturdays.\u003c/p>\n\u003cp>It's true much of what is consumed on Maui is still imported from the mainland, perhaps not surprising for an isolated island a five-hour flight from San Francisco. But increasingly, resident chefs feature homegrown food for the same reasons the rest of us seek local eats -- health, environment, economics, sustainability, taste, terroir -- and a dash of well-deserved local pride.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Full disclosure: The writer was a guest on Maui courtesy of Maui's Visitors & Convention Bureau.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Onigilly Introduces Updated Japanese Comfort Food to the FiDi ",
"title": "Onigilly Introduces Updated Japanese Comfort Food to the FiDi ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/lunch-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/lunch-1.jpg\" alt=\"lunch onigilly\" title=\"lunch onigilly\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-49850\">\u003c/a>\u003cbr>\n\u003cem>teriyaki chicken, salmon and hijiki(seaweed) onigiri\u003c/em>\u003c/p>\n\u003cp>Lunch-able staples are culturally relative. While I grew up in LA, toting peanut butter or tuna sandwiches to school, in Denmark, my friend Kim brought a special box from home with his \u003cem>smørrebrød\u003c/em>, open-faced rye bread squares topped with liver spread, cheese or chocolate. And everyday in Japan, Koji Kanematsu’s mother made him \u003ca href=\"http://en.wikipedia.org/wiki/Onigiri\">onigiri\u003c/a>, rice balls stuffed with a pickled plum, a dab of salmon or other filling. These ubiquitous, portable snacks, often wrapped in nori (seaweed), are standard lunch fare for adults as well as children and sold in train stations, convenience stores and specialty shops in every Japanese city.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Onigiri_at_a_convenience_store_by_typester_in_Kamakura.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Onigiri_at_a_convenience_store_by_typester_in_Kamakura.jpg\" alt=\"Onigiri at a convenience store\" title=\"Onigiri at a convenience store\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49847\">\u003c/a>\u003cbr>\n\u003cem>rows of onigiri at Japanese convenience store. photo courtesy: typester at Kamakura\u003c/em>\u003c/p>\n\u003cp>Last month, Koji Kanematsu’s cozy lunch spot on Kearny, \u003ca href=\"http://onigilly.com/\">Onigilly\u003c/a>, had a soft opening to introduce San Franciscans to an updated version of his childhood comfort food, onigiri. The filled rice packets have been enthusiastically welcomed by curious Fi-Di-ers and who’ve been consuming almost 1000 \"onigilly\" a day.\u003c/p>\n\u003cp>A little explanation of Koji's tweak on the original name: “onigiri” proved challenging for American tongues with its Japanese “r” that’s actually a combination of r, l and d sounds (technically called an \u003ca href=\"http://en.wikipedia.org/wiki/Alveolar_flap\">alveolar flap\u003c/a>) So, Koji morphed the word to “onigilly,” with a more familiar English “l” as in silly, frilly, lily.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/onigilly-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/onigilly-Collage.jpg\" alt=\"onigilly Collage\" title=\"onigilly Collage\" width=\"560\" height=\"280\" class=\"alignnone size-full wp-image-49862\">\u003c/a>\u003c/p>\n\u003cp>I first sampled his rice triangles generously topped with eggplant, hijiki and spicy shrimp at the \u003ca href=\"http://www.newpeopleworld.com/eats/\">Cinema Café\u003c/a> in Japantown’s New People building, during a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\">tasting tour that I wrote about\u003c/a> for BAB. (Note: I so enjoyed that \u003ca href=\"http://www.edibleexcursions.net/japantown_tour.htm\">Edible Excursions\u003c/a> tour, that I am now one of the EE guides and lead Japantown tasting tours several Saturdays a month).\u003c/p>\n\u003cp>I was eager to visit his new restaurant and try some of his many veggie, meat and seafood toppings. Arriving before noon, it was easy to snag a spot at one of the five tiny tables and munch my lunch as a steady stream of trendy young office workers moved through an orderly line and took their lunches in compostable boxes to go.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/hijiki.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/hijiki.jpg\" alt=\"hijiki\" title=\"hijiki\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-49851\">\u003c/a>\u003cbr>\n\u003cem>hijiki and shredded carrots\u003c/em>\u003c/p>\n\u003cp>With 17 choices, it's not easy to narrow it down to a set of three. I picked salmon, teriyaki chicken and hijiki (seaweed with shredded carrots), which came with a salad, edamame and pickled ginger. This is comforting, finger food (except for the salad) with a trio of balanced textures: soft warm rice, crunchy nori (if you eat it right away) and satisfying toppings. Light, healthy and flavorful.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/onigilly-lunch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/onigilly-lunch.jpg\" alt=\"onigilly lunch\" title=\"onigilly lunch\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49846\">\u003c/a>\u003cbr>\n\u003cem>onigilly topped with snow crab salad, sesame kale and broiled unagi\u003c/em>\u003c/p>\n\u003cp>Onigilly's menu features traditional Japanese flavored toppings, such as salmon, pickled plum, lotus root and stinky-smelling, but good-for-you-because-it's-fermented \u003cem>natto\u003c/em> (soy beans). Plus a range of non-traditional combos, such as teriyaki tofu, spicy bacon cooked with garlic butter and sesame kale.\u003c/p>\n\u003cp>Koji has been selling his nori-wrapped rice packets and toppings from his food cart at Off the Grid Fort Mason, Civic Center Farmers Market and other locations since he completed the food incubation program at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. Executive Director, Caleb Zigas, explains that Koji’s \"motivation, talent, entrepreneurial spirit and product quality\" won him one of the few spots awarded to men in the program that prioritizes immigrant women. He was also the first Japanese person to go through La Cocina's training. And now, Mariko Grady, a current La Cocina participant, supplies Onigilly with its fermented foods. \u003c/p>\n\u003cp>Koji is from southern Japan. While in college there he worked in a restaurant for five years, ironically one that focused on pizza, pasta and wine.Then he started working in a tech company and came to the Bay Area on a business trip and predictably fell for our weather, culture and people.\u003c/p>\n\u003cp>I interviewed him about his rice-ball business and edited his answers for clarity and length.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/koji-and-adachi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/koji-and-adachi.jpg\" alt=\"koji and adachi\" title=\"koji and adachi\" width=\"560\" height=\"496\" class=\"alignnone size-full wp-image-49858\">\u003c/a>\u003cbr>\n\u003cem>Koji Kanematsu and chef Adachi Hiroyuki\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you come up with the idea for your business?\u003c/strong>\u003c/p>\n\u003cp>KK: When I moved here 6 years ago, I found it strange that there were sushi restaurants on every block, but the onigiri snacks that we can buy everywhere in Japan were nowhere to be found. The Japanese friends I met here all missed the same taste of home and urged me to start a business to fill this need. \u003c/p>\n\u003cp>\u003cstrong>So did you start with the onigilly the way you make them now?\u003c/strong>\u003c/p>\n\u003cp>KK: No, I started with a traditional Japanese style rice ball and tried it out on my Irish roommate and his American friends. They said it was okay, but they wouldn't eat it because it had too much rice and not enough filling. I got the idea to switch brown rice for the traditional white rice, then asked my friend (and now business partner) Adachi Hiroyuki–-who was executive chef for the Tsunami sushi restaurants--if he had any ideas how to make this onigiri for Americans? Adachi came up with the perfect fusion of elements: more filling placed on the top of the triangle of brown rice and an expanded array of traditional and non-traditional toppings.\u003c/p>\n\u003cp>\u003cstrong>You say that onigiri has a long history. What do you mean?\u003c/strong>\u003c/p>\n\u003cp>KK: Well, they found fossilized rice balls from the Yayoi Period, about 2300 years ago. And in the Middle Ages (1200-1600) samurai used to take onigiri along when they were fighting a war. The traditional filling of \u003cem>ume\u003c/em> pickled plum, helped keep the rice balls fresh. Farmers used to eat the portable snacks too, and office workers--they're the perfect lunch.\u003c/p>\n\u003cp>\u003cstrong>(At this point, chef Adachi Hiroyuki joins the conversation). I notice, chef, that your menu is already changing with the seasons.\u003c/strong>\u003c/p>\n\u003cp>AH: Yes, we're saying goodbye to eggplant and shishito (little peppers) but we'll have new flavors for the fall like chard, kabocha squash, sesame kale, beet greens with jalapeno and miso-roasted fennel.\u003c/p>\n\u003cp>\u003cstrong>What are your plans for the future?\u003c/strong>\u003c/p>\n\u003cp>AH: As soon as we get our liquor license, we plan to stay open later and add an izakaya bar, with beer, sake, shochu (a barley vodka) and appetizers.\u003c/p>\n\u003cp>KK: Eventually, we want to open 500 Onigilly restaurants around the country.\u003c/p>\n\u003cp>AH: We want to educate people about how to eat healthy.\u003c/p>\n\u003cp>KK: And expand into serving onigilly for school lunches.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://onigilly.com/\">Onigilly\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/DN3Ay\">Map\u003c/a>\u003cbr>\n343 Kearny Street (at Pine)\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-671-4706\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/onigilly\">Onigilly\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/onigilly\">@onigilly\u003c/a>\u003c/p>\n\n",
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"excerpt": "Onigilly (recently opened in the Financial District) offers an updated version of classic Japanese onigiri rice balls with generous toppings, from traditional pickled plum and salmon, to miso roasted fennel, spicy shrimp and bacon cooked with garlic butter, sake and chili sauce.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/lunch-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/lunch-1.jpg\" alt=\"lunch onigilly\" title=\"lunch onigilly\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-49850\">\u003c/a>\u003cbr>\n\u003cem>teriyaki chicken, salmon and hijiki(seaweed) onigiri\u003c/em>\u003c/p>\n\u003cp>Lunch-able staples are culturally relative. While I grew up in LA, toting peanut butter or tuna sandwiches to school, in Denmark, my friend Kim brought a special box from home with his \u003cem>smørrebrød\u003c/em>, open-faced rye bread squares topped with liver spread, cheese or chocolate. And everyday in Japan, Koji Kanematsu’s mother made him \u003ca href=\"http://en.wikipedia.org/wiki/Onigiri\">onigiri\u003c/a>, rice balls stuffed with a pickled plum, a dab of salmon or other filling. These ubiquitous, portable snacks, often wrapped in nori (seaweed), are standard lunch fare for adults as well as children and sold in train stations, convenience stores and specialty shops in every Japanese city.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Onigiri_at_a_convenience_store_by_typester_in_Kamakura.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Onigiri_at_a_convenience_store_by_typester_in_Kamakura.jpg\" alt=\"Onigiri at a convenience store\" title=\"Onigiri at a convenience store\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49847\">\u003c/a>\u003cbr>\n\u003cem>rows of onigiri at Japanese convenience store. photo courtesy: typester at Kamakura\u003c/em>\u003c/p>\n\u003cp>Last month, Koji Kanematsu’s cozy lunch spot on Kearny, \u003ca href=\"http://onigilly.com/\">Onigilly\u003c/a>, had a soft opening to introduce San Franciscans to an updated version of his childhood comfort food, onigiri. The filled rice packets have been enthusiastically welcomed by curious Fi-Di-ers and who’ve been consuming almost 1000 \"onigilly\" a day.\u003c/p>\n\u003cp>A little explanation of Koji's tweak on the original name: “onigiri” proved challenging for American tongues with its Japanese “r” that’s actually a combination of r, l and d sounds (technically called an \u003ca href=\"http://en.wikipedia.org/wiki/Alveolar_flap\">alveolar flap\u003c/a>) So, Koji morphed the word to “onigilly,” with a more familiar English “l” as in silly, frilly, lily.\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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/onigilly-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/onigilly-Collage.jpg\" alt=\"onigilly Collage\" title=\"onigilly Collage\" width=\"560\" height=\"280\" class=\"alignnone size-full wp-image-49862\">\u003c/a>\u003c/p>\n\u003cp>I first sampled his rice triangles generously topped with eggplant, hijiki and spicy shrimp at the \u003ca href=\"http://www.newpeopleworld.com/eats/\">Cinema Café\u003c/a> in Japantown’s New People building, during a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\">tasting tour that I wrote about\u003c/a> for BAB. (Note: I so enjoyed that \u003ca href=\"http://www.edibleexcursions.net/japantown_tour.htm\">Edible Excursions\u003c/a> tour, that I am now one of the EE guides and lead Japantown tasting tours several Saturdays a month).\u003c/p>\n\u003cp>I was eager to visit his new restaurant and try some of his many veggie, meat and seafood toppings. Arriving before noon, it was easy to snag a spot at one of the five tiny tables and munch my lunch as a steady stream of trendy young office workers moved through an orderly line and took their lunches in compostable boxes to go.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/hijiki.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/hijiki.jpg\" alt=\"hijiki\" title=\"hijiki\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-49851\">\u003c/a>\u003cbr>\n\u003cem>hijiki and shredded carrots\u003c/em>\u003c/p>\n\u003cp>With 17 choices, it's not easy to narrow it down to a set of three. I picked salmon, teriyaki chicken and hijiki (seaweed with shredded carrots), which came with a salad, edamame and pickled ginger. This is comforting, finger food (except for the salad) with a trio of balanced textures: soft warm rice, crunchy nori (if you eat it right away) and satisfying toppings. Light, healthy and flavorful.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/onigilly-lunch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/onigilly-lunch.jpg\" alt=\"onigilly lunch\" title=\"onigilly lunch\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49846\">\u003c/a>\u003cbr>\n\u003cem>onigilly topped with snow crab salad, sesame kale and broiled unagi\u003c/em>\u003c/p>\n\u003cp>Onigilly's menu features traditional Japanese flavored toppings, such as salmon, pickled plum, lotus root and stinky-smelling, but good-for-you-because-it's-fermented \u003cem>natto\u003c/em> (soy beans). Plus a range of non-traditional combos, such as teriyaki tofu, spicy bacon cooked with garlic butter and sesame kale.\u003c/p>\n\u003cp>Koji has been selling his nori-wrapped rice packets and toppings from his food cart at Off the Grid Fort Mason, Civic Center Farmers Market and other locations since he completed the food incubation program at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. Executive Director, Caleb Zigas, explains that Koji’s \"motivation, talent, entrepreneurial spirit and product quality\" won him one of the few spots awarded to men in the program that prioritizes immigrant women. He was also the first Japanese person to go through La Cocina's training. And now, Mariko Grady, a current La Cocina participant, supplies Onigilly with its fermented foods. \u003c/p>\n\u003cp>Koji is from southern Japan. While in college there he worked in a restaurant for five years, ironically one that focused on pizza, pasta and wine.Then he started working in a tech company and came to the Bay Area on a business trip and predictably fell for our weather, culture and people.\u003c/p>\n\u003cp>I interviewed him about his rice-ball business and edited his answers for clarity and length.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/koji-and-adachi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/koji-and-adachi.jpg\" alt=\"koji and adachi\" title=\"koji and adachi\" width=\"560\" height=\"496\" class=\"alignnone size-full wp-image-49858\">\u003c/a>\u003cbr>\n\u003cem>Koji Kanematsu and chef Adachi Hiroyuki\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you come up with the idea for your business?\u003c/strong>\u003c/p>\n\u003cp>KK: When I moved here 6 years ago, I found it strange that there were sushi restaurants on every block, but the onigiri snacks that we can buy everywhere in Japan were nowhere to be found. The Japanese friends I met here all missed the same taste of home and urged me to start a business to fill this need. \u003c/p>\n\u003cp>\u003cstrong>So did you start with the onigilly the way you make them now?\u003c/strong>\u003c/p>\n\u003cp>KK: No, I started with a traditional Japanese style rice ball and tried it out on my Irish roommate and his American friends. They said it was okay, but they wouldn't eat it because it had too much rice and not enough filling. I got the idea to switch brown rice for the traditional white rice, then asked my friend (and now business partner) Adachi Hiroyuki–-who was executive chef for the Tsunami sushi restaurants--if he had any ideas how to make this onigiri for Americans? Adachi came up with the perfect fusion of elements: more filling placed on the top of the triangle of brown rice and an expanded array of traditional and non-traditional toppings.\u003c/p>\n\u003cp>\u003cstrong>You say that onigiri has a long history. What do you mean?\u003c/strong>\u003c/p>\n\u003cp>KK: Well, they found fossilized rice balls from the Yayoi Period, about 2300 years ago. And in the Middle Ages (1200-1600) samurai used to take onigiri along when they were fighting a war. The traditional filling of \u003cem>ume\u003c/em> pickled plum, helped keep the rice balls fresh. Farmers used to eat the portable snacks too, and office workers--they're the perfect lunch.\u003c/p>\n\u003cp>\u003cstrong>(At this point, chef Adachi Hiroyuki joins the conversation). I notice, chef, that your menu is already changing with the seasons.\u003c/strong>\u003c/p>\n\u003cp>AH: Yes, we're saying goodbye to eggplant and shishito (little peppers) but we'll have new flavors for the fall like chard, kabocha squash, sesame kale, beet greens with jalapeno and miso-roasted fennel.\u003c/p>\n\u003cp>\u003cstrong>What are your plans for the future?\u003c/strong>\u003c/p>\n\u003cp>AH: As soon as we get our liquor license, we plan to stay open later and add an izakaya bar, with beer, sake, shochu (a barley vodka) and appetizers.\u003c/p>\n\u003cp>KK: Eventually, we want to open 500 Onigilly restaurants around the country.\u003c/p>\n\u003cp>AH: We want to educate people about how to eat healthy.\u003c/p>\n\u003cp>KK: And expand into serving onigilly for school lunches.\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://onigilly.com/\">Onigilly\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/DN3Ay\">Map\u003c/a>\u003cbr>\n343 Kearny Street (at Pine)\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-671-4706\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/onigilly\">Onigilly\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/onigilly\">@onigilly\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\" alt=\"Charles Phan. Images courtesy of Eric Wolfinger.\" title=\"Charles Phan. Images courtesy of Eric Wolfinger.\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49674\">\u003c/a>\u003cbr>\n\u003cem>Charles Phan. Image courtesy of Eric Wolfinger.\u003c/em>\u003c/p>\n\u003cp>Getting a reservation at the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> is a constant challenge for both locals and tourists which shows the power of home-style Vietnamese dishes like shaking beef, crab noodles and spring rolls served in a stylish setting with fabulous views. There’s now something of a solution for those pining for a Slanted Door fix: Chef-Restaurateur Charles Phan has a new cookbook called “\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">Vietnamese Home Cooking\u003c/a>.” The book is Phan’s first and offers how-to tips for creating dishes like black cod with lily buds and dried shiitakes, lemongrass beef stew, pork and shrimp spring rolls, and Sichuan cucumber pickles. Phan will be discussing his book at the \u003ca href=\"http://www.commonwealthclub.org/events/2012-10-04/chef-charles-phan\">Commonwealth Club\u003c/a> tonight Thursday, October 4. \u003c/p>\n\u003cp>\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/400_CoverArt_Vietnamese-Home-Cooking.jpg\" alt=\"Vietnamese Home Cooking by Charles Phan\" title=\"Vietnamese Home Cooking by Charles Phan\" width=\"400\" height=\"493\" class=\"alignnone size-full wp-image-49673\">\u003c/a>\u003c/p>\n\u003cp>Phan put Vietnamese cooking on the American culinary landscape when he opened the Slanted Door restaurant on Valencia Street in the Mission back in 1995. It was the first restaurant of its type to offer high-end Vietnamese food, often made with farm-fresh and as-local-as-possible ingredients. From there, he has built a mini-empire of Bay Area restaurants and was one of the first anchor tenants to sign on to the remodeled Ferry Building landmark in 2004. \u003c/p>\n\u003cp>That year, he won the James Beard Foundation award for Best Chef, California and in 2011 was inducted into the foundation's \u003ca href=\"http://sf.eater.com/archives/2011/05/10/mike_tusk_and_charles_phan_win_james_beard_restaurant_and_chef_awards_2011_mike_tusk_and_charles_pha.php\">Who's Who of Food & Beverage in America\u003c/a>. Born in Da Lat, Vietnam in 1962, Phan and his parents and siblings all relocated to Guam just before the fall of Saigon. They spent two years there before settling in San Francisco in 1977. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area Bites talked to Phan via phone interview about his new book, cooking with Alice Waters, his “refugee thinking” and upcoming Bourbon and fried chicken “Southern bar” concept. His comments have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why do a book now?\u003c/strong>\u003cbr>\nPhan: I needed more recipes to fill the book so I had to wait. [Laughs.] The recipes are all similar to what we do at the restaurant, which is to promote Vietnamese cooking. I think a lot of people don't understand the way and how Vietnamese eat their food and what the philosophy is behind each technique. We have to explain that all the time and tell people “this is how you eat the food.” I did the book because I hope there’s interest. I lunch every year with the Ten Speed and Chronicle Books folks, and they’ve encouraged me for the last ten years to do this book. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Out the Door at the Westfield Mall shuttered under somewhat mysterious circumstances. What happened?\u003c/strong>\u003cbr>\nPhan: I can’t really talk about it.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you see yourself in relation to being a cook and businessman?\u003c/strong>\u003cbr>\nPhan: For the title of chef or cook, I don’t really differentiate. At the end of day, you’re making food for people. I didn’t come from formal training. Yet, we’re all after the same thing -- making amazing food for people. I don’t really worry about the hierarchy of a name. I think every chef is nervous about what they do. If not, then it’s not interesting. \u003c/p>\n\u003cp>As for business, it’s like doing homework in college. If you want to pass the test, you have to do it. Or you blow it and don’t turn in your paper. A lot of people become our family soon after they become our staff. I don't see them leaving and so it makes sense for me to figure out a way to make a lot of money for all of us, a nest egg. Work-wise, we grow and change and can’t always be in the same spot. Like when a bartender becomes a bar manager, we can take that into account when we're looking at growing the business. We’re about to start a bourbon concept and will be able to move as a group. We may do something that’s cocktail-centric but food’s always in play. Maybe the next project could be a wine bar. It’s really about growing the family so we don't put all our eggs in one basket. I enjoy the business and work side of it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BABVHC_VietnameseMeal_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BABVHC_VietnameseMeal_ImagesBy-EricWolfinger.jpg\" alt=\"Vietnamese meal. Image courtesy of Eric Wolfinger.\" title=\"Vietnamese meal. Image courtesy of Eric Wolfinger.\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49675\">\u003c/a>\u003cbr>\n\u003cem>Vietnamese meal. Image courtesy of Eric Wolfinger.\u003c/em>\u003c/p>\n\u003cp>Even with the existing restaurant, we look at how to improve and change it so we’re not stagnant. We’re always asking, “Is there anything else we can do?” Also people come for shaking beef... they are looking for that and that’s what they want. Especially if it takes a couple of weeks to get a reservation! \u003c/p>\n\u003cp>I was just cooking at \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a> the other night, for the book tour. And Alice said “You’re so good at this and so comfortable.” \u003c/p>\n\u003cp>And I said, “Yeah, I don’t get to do this every day. I have other obligations.” She said if she had her druthers, she’d also be in the kitchen every day. But we are grown-ups so we have to take care of things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You live near the Fillmore. Do you have any favorite food or drink spots?\u003c/strong>\u003cbr>\nPhan: If I go home, I go home. I promised my kids that I’ll be home 3-4 nights a week. Yet I don’t go home every night by dinnertime. \u003c/p>\n\u003cp>\u003ca href=\"http://www.chutneysf.com/\">Chutney\u003c/a> is one of my favorites. Usually, I get a cocktail at \u003ca href=\"http://www.bourbonandbranch.com/\">Bourbon and Branch\u003c/a> or at \u003ca href=\"http://tradbar.com/\">Tradition bar\u003c/a> across the street. There I can get high-end cocktails and good food. At Chutney, I really like their food and I don’t have to make a reservation. I think a lot of restaurant people can’t deal with doing a reservation at a restaurant on a busy night.\u003c/p>\n\u003cp>For cocktails, often I drink at my own place because I get them for free. [Laughs.] At least in my head I’m not paying.\u003c/p>\n\u003cp>\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> is a good spot.\u003c/p>\n\u003cp>We’re doing a whole bourbon and fried chicken “Southern bar” concept. I’m working with my good friend Olle Lundberg. He and I both got addicted to bourbon, which is why were doing this project. \u003c/p>\n\u003cp>I didn’t really drink a lot of cocktails until we moved to the Ferry Building. I started with a Margarita and tequila. Next thing you know I tried bourbon. I tend to like it straight up and neat to cut back on the sugar. Bourbon is sort of like the alcohol of choice. It’s going to be harder and harder to get good bourbon. Big companies are taking over all these small distilleries.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nPhan: My father. My parents ended up doing stuff they’d never done before. They opened a sewing shop -- and my mother had never threaded before. I call it the refugee thinking. Do your homework, and if you can deal with the worst-case scenario, you can deal with it. And if you can’t, you can’t. I always look to other chefs and reflect on what they are doing. With Alice Waters and her restaurant: when I was in Berkeley, it was seeing not just how she did the organic thing but the way she runs her business. Her menu was small. She’d put up six to seven items and customers would come in to eat. Prior to that, most Chinese restaurants had 100 items. That just gave me the confidence I needed.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the pros and cons of building a restaurant business? Do you have any funny stories?\u003c/strong>\u003cbr>\nPhan: I was cooking at Chez Panisse, cooking on Monday and it was really hot. I felt like people were making fun of me for bringing Vietnamese food to Berkeley and also the weather from Vietnam. On the second seating, the power went out and we had to put out the fire. There was smoke and dust everywhere. I looked like I had Richard Gere’s hair -- it was grey. [Laughs.] I don’t look like Richard Gere. I wish I did. But I had his hair! That’s how it rolls. Nobody seemed to care that we didn’t have power. We made everybody’s food and the power went out twice. I just had a long shower after that. I was covered in dust and soot. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you learn to cook such great food?\u003c/strong>\u003cbr>\nPhan: I think the key is to learn how to eat first. If you are exposed to a lot of great food and you start building your vocabulary of flavor. First you need the palate: how to visualize the picture and how to get there. I think the book is the same -- learning how to know each dish and visualize it. Just don’t come and tell me “it’s really good.” I do that to kids a lot -- my goal is to really affect kids and get them addicted to good food. There may be a lot of things like drugs and stuff to get addicted to; I think food is better because they’ll see the joy in it. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you ever experienced racism in kitchen?\u003c/strong>\u003cbr>\nPhan: The first week we opened, people were expecting free tea. Every restaurant at that time gave out free tea. The whole point of opening the Slanted Door was to combat stereotypes. I think it’s just a lot of stereotypes -- customers come in saying, “where’s the bread?” They don’t do that at a $4.99 Chinese restaurant. People are very funny about expectations and pricing. A lot of people think they can get cheaper food in the Tenderloin. But obviously there are enough people that agree with my pricing. There’s a way to pay for the farmer, pay for the worker. At the end of the day it’s a capitalist society. You are not supposed to charge more than your colleague with the same genre of restaurant. But that doesn’t bother me. I am challenged by that obstacle, and look at it as a puzzle to figure out. We’re a little different and I’m completely comfortable in what I’m charging and what pork I’m serving. At some point you can’t please everybody. You shouldn’t put out food you don’t like. I’m not a big mussel fan so it’s not on the menu. That’s just my preference. \u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Vietnamese food expert and chef Charles Phan, whose first cookbook, Vietnamese Home Cooking is now out. Phan discusses cooking with Alice Waters, his “refugee thinking” and upcoming Bourbon and fried chicken “Southern bar” concept.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\" alt=\"Charles Phan. Images courtesy of Eric Wolfinger.\" title=\"Charles Phan. Images courtesy of Eric Wolfinger.\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49674\">\u003c/a>\u003cbr>\n\u003cem>Charles Phan. Image courtesy of Eric Wolfinger.\u003c/em>\u003c/p>\n\u003cp>Getting a reservation at the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> is a constant challenge for both locals and tourists which shows the power of home-style Vietnamese dishes like shaking beef, crab noodles and spring rolls served in a stylish setting with fabulous views. There’s now something of a solution for those pining for a Slanted Door fix: Chef-Restaurateur Charles Phan has a new cookbook called “\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">Vietnamese Home Cooking\u003c/a>.” The book is Phan’s first and offers how-to tips for creating dishes like black cod with lily buds and dried shiitakes, lemongrass beef stew, pork and shrimp spring rolls, and Sichuan cucumber pickles. Phan will be discussing his book at the \u003ca href=\"http://www.commonwealthclub.org/events/2012-10-04/chef-charles-phan\">Commonwealth Club\u003c/a> tonight Thursday, October 4. \u003c/p>\n\u003cp>\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/400_CoverArt_Vietnamese-Home-Cooking.jpg\" alt=\"Vietnamese Home Cooking by Charles Phan\" title=\"Vietnamese Home Cooking by Charles Phan\" width=\"400\" height=\"493\" class=\"alignnone size-full wp-image-49673\">\u003c/a>\u003c/p>\n\u003cp>Phan put Vietnamese cooking on the American culinary landscape when he opened the Slanted Door restaurant on Valencia Street in the Mission back in 1995. It was the first restaurant of its type to offer high-end Vietnamese food, often made with farm-fresh and as-local-as-possible ingredients. From there, he has built a mini-empire of Bay Area restaurants and was one of the first anchor tenants to sign on to the remodeled Ferry Building landmark in 2004. \u003c/p>\n\u003cp>That year, he won the James Beard Foundation award for Best Chef, California and in 2011 was inducted into the foundation's \u003ca href=\"http://sf.eater.com/archives/2011/05/10/mike_tusk_and_charles_phan_win_james_beard_restaurant_and_chef_awards_2011_mike_tusk_and_charles_pha.php\">Who's Who of Food & Beverage in America\u003c/a>. Born in Da Lat, Vietnam in 1962, Phan and his parents and siblings all relocated to Guam just before the fall of Saigon. They spent two years there before settling in San Francisco in 1977. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bay Area Bites talked to Phan via phone interview about his new book, cooking with Alice Waters, his “refugee thinking” and upcoming Bourbon and fried chicken “Southern bar” concept. His comments have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why do a book now?\u003c/strong>\u003cbr>\nPhan: I needed more recipes to fill the book so I had to wait. [Laughs.] The recipes are all similar to what we do at the restaurant, which is to promote Vietnamese cooking. I think a lot of people don't understand the way and how Vietnamese eat their food and what the philosophy is behind each technique. We have to explain that all the time and tell people “this is how you eat the food.” I did the book because I hope there’s interest. I lunch every year with the Ten Speed and Chronicle Books folks, and they’ve encouraged me for the last ten years to do this book. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Out the Door at the Westfield Mall shuttered under somewhat mysterious circumstances. What happened?\u003c/strong>\u003cbr>\nPhan: I can’t really talk about it.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you see yourself in relation to being a cook and businessman?\u003c/strong>\u003cbr>\nPhan: For the title of chef or cook, I don’t really differentiate. At the end of day, you’re making food for people. I didn’t come from formal training. Yet, we’re all after the same thing -- making amazing food for people. I don’t really worry about the hierarchy of a name. I think every chef is nervous about what they do. If not, then it’s not interesting. \u003c/p>\n\u003cp>As for business, it’s like doing homework in college. If you want to pass the test, you have to do it. Or you blow it and don’t turn in your paper. A lot of people become our family soon after they become our staff. I don't see them leaving and so it makes sense for me to figure out a way to make a lot of money for all of us, a nest egg. Work-wise, we grow and change and can’t always be in the same spot. Like when a bartender becomes a bar manager, we can take that into account when we're looking at growing the business. We’re about to start a bourbon concept and will be able to move as a group. We may do something that’s cocktail-centric but food’s always in play. Maybe the next project could be a wine bar. It’s really about growing the family so we don't put all our eggs in one basket. I enjoy the business and work side of it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BABVHC_VietnameseMeal_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BABVHC_VietnameseMeal_ImagesBy-EricWolfinger.jpg\" alt=\"Vietnamese meal. Image courtesy of Eric Wolfinger.\" title=\"Vietnamese meal. Image courtesy of Eric Wolfinger.\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49675\">\u003c/a>\u003cbr>\n\u003cem>Vietnamese meal. Image courtesy of Eric Wolfinger.\u003c/em>\u003c/p>\n\u003cp>Even with the existing restaurant, we look at how to improve and change it so we’re not stagnant. We’re always asking, “Is there anything else we can do?” Also people come for shaking beef... they are looking for that and that’s what they want. Especially if it takes a couple of weeks to get a reservation! \u003c/p>\n\u003cp>I was just cooking at \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a> the other night, for the book tour. And Alice said “You’re so good at this and so comfortable.” \u003c/p>\n\u003cp>And I said, “Yeah, I don’t get to do this every day. I have other obligations.” She said if she had her druthers, she’d also be in the kitchen every day. But we are grown-ups so we have to take care of things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You live near the Fillmore. Do you have any favorite food or drink spots?\u003c/strong>\u003cbr>\nPhan: If I go home, I go home. I promised my kids that I’ll be home 3-4 nights a week. Yet I don’t go home every night by dinnertime. \u003c/p>\n\u003cp>\u003ca href=\"http://www.chutneysf.com/\">Chutney\u003c/a> is one of my favorites. Usually, I get a cocktail at \u003ca href=\"http://www.bourbonandbranch.com/\">Bourbon and Branch\u003c/a> or at \u003ca href=\"http://tradbar.com/\">Tradition bar\u003c/a> across the street. There I can get high-end cocktails and good food. At Chutney, I really like their food and I don’t have to make a reservation. I think a lot of restaurant people can’t deal with doing a reservation at a restaurant on a busy night.\u003c/p>\n\u003cp>For cocktails, often I drink at my own place because I get them for free. [Laughs.] At least in my head I’m not paying.\u003c/p>\n\u003cp>\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> is a good spot.\u003c/p>\n\u003cp>We’re doing a whole bourbon and fried chicken “Southern bar” concept. I’m working with my good friend Olle Lundberg. He and I both got addicted to bourbon, which is why were doing this project. \u003c/p>\n\u003cp>I didn’t really drink a lot of cocktails until we moved to the Ferry Building. I started with a Margarita and tequila. Next thing you know I tried bourbon. I tend to like it straight up and neat to cut back on the sugar. Bourbon is sort of like the alcohol of choice. It’s going to be harder and harder to get good bourbon. Big companies are taking over all these small distilleries.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nPhan: My father. My parents ended up doing stuff they’d never done before. They opened a sewing shop -- and my mother had never threaded before. I call it the refugee thinking. Do your homework, and if you can deal with the worst-case scenario, you can deal with it. And if you can’t, you can’t. I always look to other chefs and reflect on what they are doing. With Alice Waters and her restaurant: when I was in Berkeley, it was seeing not just how she did the organic thing but the way she runs her business. Her menu was small. She’d put up six to seven items and customers would come in to eat. Prior to that, most Chinese restaurants had 100 items. That just gave me the confidence I needed.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the pros and cons of building a restaurant business? Do you have any funny stories?\u003c/strong>\u003cbr>\nPhan: I was cooking at Chez Panisse, cooking on Monday and it was really hot. I felt like people were making fun of me for bringing Vietnamese food to Berkeley and also the weather from Vietnam. On the second seating, the power went out and we had to put out the fire. There was smoke and dust everywhere. I looked like I had Richard Gere’s hair -- it was grey. [Laughs.] I don’t look like Richard Gere. I wish I did. But I had his hair! That’s how it rolls. Nobody seemed to care that we didn’t have power. We made everybody’s food and the power went out twice. I just had a long shower after that. I was covered in dust and soot. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you learn to cook such great food?\u003c/strong>\u003cbr>\nPhan: I think the key is to learn how to eat first. If you are exposed to a lot of great food and you start building your vocabulary of flavor. First you need the palate: how to visualize the picture and how to get there. I think the book is the same -- learning how to know each dish and visualize it. Just don’t come and tell me “it’s really good.” I do that to kids a lot -- my goal is to really affect kids and get them addicted to good food. There may be a lot of things like drugs and stuff to get addicted to; I think food is better because they’ll see the joy in it. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you ever experienced racism in kitchen?\u003c/strong>\u003cbr>\nPhan: The first week we opened, people were expecting free tea. Every restaurant at that time gave out free tea. The whole point of opening the Slanted Door was to combat stereotypes. I think it’s just a lot of stereotypes -- customers come in saying, “where’s the bread?” They don’t do that at a $4.99 Chinese restaurant. People are very funny about expectations and pricing. A lot of people think they can get cheaper food in the Tenderloin. But obviously there are enough people that agree with my pricing. There’s a way to pay for the farmer, pay for the worker. At the end of the day it’s a capitalist society. You are not supposed to charge more than your colleague with the same genre of restaurant. But that doesn’t bother me. I am challenged by that obstacle, and look at it as a puzzle to figure out. We’re a little different and I’m completely comfortable in what I’m charging and what pork I’m serving. At some point you can’t please everybody. You shouldn’t put out food you don’t like. I’m not a big mussel fan so it’s not on the menu. That’s just my preference. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "North America's Largest Night Market? It's in Richmond (B.C. that is)",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bbq-squid-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bbq-squid-collage.jpg\" alt=\"bbq squid collage\" title=\"bbq squid collage\" width=\"560\" height=\"280\" class=\"alignnone size-full wp-image-49302\">\u003c/a>\u003c/p>\n\u003cp>Slithery, sauced BBQ squid tentacles; spiral, spicy potato curlicues or icy mango cubes, sprinkled with bits of chewy grass jelly. What better way to enjoy these street food treats than among a throng of thousands of fellow snackers on a clear summer night at North America's largest Night Market in \u003ca href=\"http://en.wikipedia.org/wiki/Richmond,_British_Columbia\">Richmond, British Columbia\u003c/a>, Canada? Richmond, a city on the outskirts of Vancouver, boasts a population of 60% immigrants -- the highest percentage of any city in North America. And fully half of Richmond residents identify as Chinese. These numbers seem to hint at good things to sample at their famous night market. \u003ca href=\"http://en.wikipedia.org/wiki/Night_market\">Asian night markets\u003c/a> are common in Taiwan, Malaysia, Singapore, Hong Kong, Thailand and Indonesia, to mention only a few spots. Richmond, B.C. actually has 2 competing night markets: the one I visited \u003ca href=\"http://richmondnightmarket.com/\">near the casino\u003c/a> and \"\u003ca href=\"http://www.summernightmarket.com/main/default.asp\">The Summer Night Market\u003c/a>.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/welcome-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/welcome-collage.jpg\" alt=\"welcome collage\" title=\"welcome collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-49305\">\u003c/a>\u003c/p>\n\u003cp>This market is open weekend evenings from May 18 - October 8 and estimates 30,000 visitors a night. If you think that sounds like instant crowded chaos, you need to understand that Canada is the \u003ca href=\"http://www.canadafreepress.com/index.php/article/25958\">capital of politeness\u003c/a>. People hold doors open for you and apologize for things that aren’t even their fault. Even the buses display a SORRY sign when they are not in service. The crowd was friendly, civilized and cooperative. And given the overwhelming food choices, fellow-tasters understood there is no way to try everything. Many generously let me photograph their meals, for vicarious eating pleasure.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/hurricane-potatoes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/hurricane-potatoes.jpg\" alt=\"hurricane potatoes\" title=\"hurricane potatoes\" width=\"400\" height=\"507\" class=\"alignnone size-full wp-image-49308\">\u003c/a>\u003cbr>\n\u003cem>Hurricane potatoes\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Hurricane potatoes\" are a Night Market classic, offered by several vendors in various flavors from jalapeno to chocolate marshmallow. These are from a stand called \"Rotato\" which made me laugh with a large poster illustrating alternative uses for their twirly fried potatoes on a stick (e.g., microphone, light saber, fencing sword or robot antlers).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Photo-by-Michael-KalusFlickr.com_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Photo-by-Michael-KalusFlickr.com_.jpg\" alt=\"Richmond Nightmarket 2012. Photo by Michael Kalus: Flickr.com\" title=\"Richmond Nightmarket 2012. Photo by Michael Kalus: Flickr.com\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49306\">\u003c/a>\u003cbr>\n\u003cem>Richmond Night Market. Photo by \u003ca href=\"http://www.flickr.com/photos/darkness/7332934668/\">Michael Kalus: Flickr.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>On my visit on a September Saturday night, I explored the food fairyland with a bunch of Canadian relatives. After a short but non-stressful wait in an orderly line my cousin commented, \"Canadians love lines\" and we entered the market aisles, awash with smells and sounds of sizzling, grilling and chomping. But how to choose? We shared a lot. Divide and conquer.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/takoyaki-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/takoyaki-Collage.jpg\" alt=\"takoyaki Collage\" title=\"takoyaki Collage\" width=\"560\" height=\"280\" class=\"alignnone size-full wp-image-49310\">\u003c/a>\u003c/p>\n\u003cp>One of my favorite finds were fish balls, called Takoyaki. These Japanese treats are traditionally made with octopus (tako) in a battered globe with a delightfully creamy center, but we also tried variations with shrimp, scallop and vegetable, topped with sweet brown sauce, Kewpie mayo and shavings of dried bonito. All were scrumptious.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/buckwheat-noodles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/buckwheat-noodles.jpg\" alt=\"buckwheat noodles\" title=\"buckwheat noodles\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49312\">\u003c/a>\u003c/p>\n\u003cp>Another tasty snack was also a Japanese dish: buckwheat noodles with a choice of many toppings from a stand called Soba San. They came in three different sizes with more choices of add-ons the larger the dish. When my daughter and I decided to share a small one we couldn't agree on two toppings and so the sweet man gave us seaweed, kimchi and shrimp -- all for the regular price. I told you these Canadians are nice!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bubble-waffle-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bubble-waffle-Collage.jpg\" alt=\"bubble waffle Collage\" title=\"bubble waffle Collage\" width=\"560\" height=\"275\" class=\"alignnone size-full wp-image-49313\">\u003c/a>\u003c/p>\n\u003cp>Bubble egg waffles and a taro bubble tea made a pleasant first dessert, but I was craving something mango.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/mango-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/mango-collage.jpg\" alt=\"mango collage\" title=\"mango collage\" width=\"560\" height=\"357\" class=\"alignnone size-full wp-image-49314\">\u003c/a>\u003c/p>\n\u003cp>Bingo! Boy, did that icy mango slush with bobba balls and chewy grass jelly hit the spot!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Filipino-foods.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Filipino-foods.jpg\" alt=\"Filipino foods\" title=\"Filipino foods\" width=\"560\" height=\"402\" class=\"alignnone size-full wp-image-49317\">\u003c/a>\u003c/p>\n\u003cp>On our amble through the market, we passed lines of patrons at stands selling Indonesian steamed dumplings, Chinese BBQ chicken knees and gizzards, Japanese Rice burgers, Korean BBQ meat skewers, filament-like dragon beard candy, and Filipino favorites. I did notice one lonely German Bratwurst stand.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>With 400 vendors, I know I couldn't possibly taste or photograph everything, so all I can say is:\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sorry-bus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sorry-bus.jpg\" alt=\"sorry bus\" title=\"sorry bus\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49315\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "From slithery BBQ squid tentacles to icy mango slushies, 400 vendors and 30,000 visitors a night make the Annual Night Market in Richmond, B.C., Canada is the largest in North America. Enjoy a dizzying array of Asian street food snacks amid a typically-polite Canadian throng.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bbq-squid-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bbq-squid-collage.jpg\" alt=\"bbq squid collage\" title=\"bbq squid collage\" width=\"560\" height=\"280\" class=\"alignnone size-full wp-image-49302\">\u003c/a>\u003c/p>\n\u003cp>Slithery, sauced BBQ squid tentacles; spiral, spicy potato curlicues or icy mango cubes, sprinkled with bits of chewy grass jelly. What better way to enjoy these street food treats than among a throng of thousands of fellow snackers on a clear summer night at North America's largest Night Market in \u003ca href=\"http://en.wikipedia.org/wiki/Richmond,_British_Columbia\">Richmond, British Columbia\u003c/a>, Canada? Richmond, a city on the outskirts of Vancouver, boasts a population of 60% immigrants -- the highest percentage of any city in North America. And fully half of Richmond residents identify as Chinese. These numbers seem to hint at good things to sample at their famous night market. \u003ca href=\"http://en.wikipedia.org/wiki/Night_market\">Asian night markets\u003c/a> are common in Taiwan, Malaysia, Singapore, Hong Kong, Thailand and Indonesia, to mention only a few spots. Richmond, B.C. actually has 2 competing night markets: the one I visited \u003ca href=\"http://richmondnightmarket.com/\">near the casino\u003c/a> and \"\u003ca href=\"http://www.summernightmarket.com/main/default.asp\">The Summer Night Market\u003c/a>.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/welcome-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/welcome-collage.jpg\" alt=\"welcome collage\" title=\"welcome collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-49305\">\u003c/a>\u003c/p>\n\u003cp>This market is open weekend evenings from May 18 - October 8 and estimates 30,000 visitors a night. If you think that sounds like instant crowded chaos, you need to understand that Canada is the \u003ca href=\"http://www.canadafreepress.com/index.php/article/25958\">capital of politeness\u003c/a>. People hold doors open for you and apologize for things that aren’t even their fault. Even the buses display a SORRY sign when they are not in service. The crowd was friendly, civilized and cooperative. And given the overwhelming food choices, fellow-tasters understood there is no way to try everything. Many generously let me photograph their meals, for vicarious eating pleasure.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/hurricane-potatoes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/hurricane-potatoes.jpg\" alt=\"hurricane potatoes\" title=\"hurricane potatoes\" width=\"400\" height=\"507\" class=\"alignnone size-full wp-image-49308\">\u003c/a>\u003cbr>\n\u003cem>Hurricane potatoes\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Hurricane potatoes\" are a Night Market classic, offered by several vendors in various flavors from jalapeno to chocolate marshmallow. These are from a stand called \"Rotato\" which made me laugh with a large poster illustrating alternative uses for their twirly fried potatoes on a stick (e.g., microphone, light saber, fencing sword or robot antlers).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Photo-by-Michael-KalusFlickr.com_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Photo-by-Michael-KalusFlickr.com_.jpg\" alt=\"Richmond Nightmarket 2012. Photo by Michael Kalus: Flickr.com\" title=\"Richmond Nightmarket 2012. Photo by Michael Kalus: Flickr.com\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49306\">\u003c/a>\u003cbr>\n\u003cem>Richmond Night Market. Photo by \u003ca href=\"http://www.flickr.com/photos/darkness/7332934668/\">Michael Kalus: Flickr.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>On my visit on a September Saturday night, I explored the food fairyland with a bunch of Canadian relatives. After a short but non-stressful wait in an orderly line my cousin commented, \"Canadians love lines\" and we entered the market aisles, awash with smells and sounds of sizzling, grilling and chomping. But how to choose? We shared a lot. Divide and conquer.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/takoyaki-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/takoyaki-Collage.jpg\" alt=\"takoyaki Collage\" title=\"takoyaki Collage\" width=\"560\" height=\"280\" class=\"alignnone size-full wp-image-49310\">\u003c/a>\u003c/p>\n\u003cp>One of my favorite finds were fish balls, called Takoyaki. These Japanese treats are traditionally made with octopus (tako) in a battered globe with a delightfully creamy center, but we also tried variations with shrimp, scallop and vegetable, topped with sweet brown sauce, Kewpie mayo and shavings of dried bonito. All were scrumptious.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/buckwheat-noodles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/buckwheat-noodles.jpg\" alt=\"buckwheat noodles\" title=\"buckwheat noodles\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49312\">\u003c/a>\u003c/p>\n\u003cp>Another tasty snack was also a Japanese dish: buckwheat noodles with a choice of many toppings from a stand called Soba San. They came in three different sizes with more choices of add-ons the larger the dish. When my daughter and I decided to share a small one we couldn't agree on two toppings and so the sweet man gave us seaweed, kimchi and shrimp -- all for the regular price. I told you these Canadians are nice!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bubble-waffle-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bubble-waffle-Collage.jpg\" alt=\"bubble waffle Collage\" title=\"bubble waffle Collage\" width=\"560\" height=\"275\" class=\"alignnone size-full wp-image-49313\">\u003c/a>\u003c/p>\n\u003cp>Bubble egg waffles and a taro bubble tea made a pleasant first dessert, but I was craving something mango.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/mango-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/mango-collage.jpg\" alt=\"mango collage\" title=\"mango collage\" width=\"560\" height=\"357\" class=\"alignnone size-full wp-image-49314\">\u003c/a>\u003c/p>\n\u003cp>Bingo! Boy, did that icy mango slush with bobba balls and chewy grass jelly hit the spot!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Filipino-foods.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Filipino-foods.jpg\" alt=\"Filipino foods\" title=\"Filipino foods\" width=\"560\" height=\"402\" class=\"alignnone size-full wp-image-49317\">\u003c/a>\u003c/p>\n\u003cp>On our amble through the market, we passed lines of patrons at stands selling Indonesian steamed dumplings, Chinese BBQ chicken knees and gizzards, Japanese Rice burgers, Korean BBQ meat skewers, filament-like dragon beard candy, and Filipino favorites. I did notice one lonely German Bratwurst stand.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>With 400 vendors, I know I couldn't possibly taste or photograph everything, so all I can say is:\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sorry-bus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sorry-bus.jpg\" alt=\"sorry bus\" title=\"sorry bus\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49315\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Aileen Suzara Cracks Open Filipino Cuisine in Coconut Cooking Class",
"title": "Aileen Suzara Cracks Open Filipino Cuisine in Coconut Cooking Class",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-suzara.jpg\">\u003cimg class=\"alignnone size-full wp-image-48820\" title=\"Aileen Suzara\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-suzara.jpg\" alt=\"Aileen Suzara\" width=\"400\" height=\"513\">\u003c/a>\u003c/p>\n\u003cp>Coconut is the new pomegranate. Touted for \u003ca href=\"http://www.huffingtonpost.com/dr-mercola/coconut-oil-benefits_b_821453.html\">its health benefits\u003c/a>, it’s popping up everywhere. Electrolyte-rich coconut water has replaced Gatorade as the new sports drink and claims abound that coconut oil boosts the immune system, thyroid and heart. But the reason I took the Cooking with Coconut class at \u003ca href=\"http://www.oacc.cc/\">Oakland’s Asian Cultural Cente\u003c/a>r (OACC) was less about health and more about taste. I’m cuckoo for coconuts (the unsweetened natural stuff). I also wanted to broaden my knowledge of Filipino cuisine, beyond adobo and lumpia.\u003c/p>\n\u003cp>I know it’s risky to spread the word on the insider \u003ca href=\"http://www.oacc.cc/programs/classes/culinaryworkshops.html\">cooking classes at OACC\u003c/a>, because they may all sell out before I get a ticket, but this is an amazing hidden pearl for DIY ethnic food fans: intimate hands-on workshops, most priced under $50 for a three-hour class that includes lunch. (A few months ago, I savored \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/22/thy-tran%E2%80%99s-asian-themed-classes-empower-cooks-on-both-sides-of-bay/\">Thy Tran’s Steamed Asian Sweets class\u003c/a> at OACC.)\u003c/p>\n\u003cp>When I arrived in OACC’s kitchen on a recent Sunday and surveyed the ingredients for Cooking with Coconut arranged on tables around the room, I was puzzled by the absence of the familiar brown hairy globes. Turned out we were using young or immature coconuts, which take the form of squat white cylinders with pointed tops.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/young-cocunuts-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48821\" title=\"young coconuts Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/young-cocunuts-Collage.jpg\" alt=\"young coconuts Collage\" width=\"560\" height=\"434\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Aileen Suzara, a 2nd generation Filipina American, guided eight of us through three coconut-centric recipes from her culture:\u003c/p>\n\u003cp>\u003cem>Binakol\u003c/em>: a chicken soup, featuring fresh coconut water, shallot, garlic, ginger, mushrooms and young coconut slices.\u003c/p>\n\u003cp>\u003cem>Laing\u003c/em>: a green vegetable dish traditionally made with taro leaves, coconut milk and chilis. Suzara opted for fresh kale leaves instead of taro and upped the ante with coconut cream, plus plenty of garlic and ginger.\u003c/p>\n\u003cp>And for dessert, \u003cem>Palitaw\u003c/em>: simple rice flour dumplings rolled in sesame seeds and chopped coconut.\u003c/p>\n\u003cp>To round out the meal, she shared some precious heirloom black rice a friend had brought back from the Philippines.\u003c/p>\n\u003cp>Against a background of resounding drumbeats from OACC’s Lion Dance class next door, Suzara demonstrated the ease of cracking open the stocky, young coconuts. A few decisive whacks of a cleaver, and coconut water came gushing forth. Then she showed how easy it is to scoop out the soft, slimy white flesh with just a spoon. While some of us scraped out coconut meat, others chopped ginger, as directed by Suzara, “in pieces big enough to slap you in the face with a burst of ginger.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/busy-hands.jpg\">\u003cimg class=\"alignnone size-full wp-image-48830\" title=\"busy hands\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/busy-hands.jpg\" alt=\"busy hands\" width=\"560\" height=\"429\">\u003c/a>\u003c/p>\n\u003cp>As soon as Suzara spooned a dollop of coconut oil into the hot wok, followed by the chopped shallots, ginger and garlic, a symphony of aromas filled the room. Chicken thighs browned and then slowly simmered in the coconut water collected from the half-dozen young coconuts. Black peppercorns, and lemongrass were added to the soup and finally oyster mushrooms and the white coconut meat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adding-coconut-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48822\" title=\"adding coconut Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adding-coconut-Collage.jpg\" alt=\"adding coconut Collage\" width=\"560\" height=\"353\">\u003c/a>\u003cbr>\n\u003cem>Adding coconut cream to the laing and young coconut meat to the binakol\u003c/em>\u003c/p>\n\u003cp>Suzara, who encouraged us to cook with our senses instead of relying exclusively on recipes, modeled how to cheerfully roll with the punches of a few kitchen mishaps. These “teaching moments” -- as she referred to the pop-up surprises -- included: a little cut here, a minor burnt wooden board there and a rice flour mixture that was too liquid, so she changed desserts mid-course.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/serving-time.jpg\">\u003cimg class=\"alignnone size-full wp-image-48831\" title=\"serving time\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/serving-time.jpg\" alt=\"serving time\" width=\"560\" height=\"450\">\u003c/a>\u003cbr>\n\u003cem>Our lunch of binakol, laing and palitaw\u003c/em>\u003c/p>\n\u003cp>While we enjoyed our collectively created lunch, Suzara shared a little about herself. After studying environmental science, she worked with non-profits on environmental re-education, catered Filipino cooking and completed a program at UC Santa Cruz in \u003ca href=\"http://casfs.ucsc.edu/apprentice-training\">ecological horticulture\u003c/a>.\u003c/p>\n\u003cp>She is active in social justice and agricultural education and wants to help her community make wise food choices. She cites the impact that 400 years of Spanish and US colonization has had on the traditional Filipino diet, resulting in, for example, a switch to refined flour and convenience foods and fried dishes which were traditionally enjoyed for just for special celebrations (like lumpia) that have become defining dishes of the cuisine.\u003c/p>\n\u003cp>(This reminded me of a similar struggle in African American food culture portrayed in the film, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/25/film-soul-food-junkies-examines-african-american-cuisine-and-culture/\">Soul Food Junkies\u003c/a>.)\u003c/p>\n\u003cp>As we cleaned up the kitchen, I interviewed Suzara about how she learned to cook Filipino food, her involvement in agricultural education and her future plans.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48826\" title=\"aileen Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-Collage.jpg\" alt=\"aileen Collage\" width=\"560\" height=\"348\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Why did you pick coconut as the focus of this class?\u003c/strong>\u003c/p>\n\u003cp>Coconut is close to my heart. My father is from Bicol, a region of the Philippines famous for its coconut dishes, so cooking with coconut is in my blood. In the Philippines, coconut is called the “Tree of Life” because you can use every part of it. Its trunk and leaves provide building materials and home décor, its oil is used in beauty products and is very healthy for cooking, coconut sugar is better for diabetics and coconut milk is used all over South East Asia, the Philippines and the Pacific Islands.\u003c/p>\n\u003cp>I grew up in five different states but spent my adolescence on The Big Island Hawaii, so I ate the local coconuts there. When I was a freshman, they held a school “Olympics” with running and swimming events but somehow even though I was the scrawniest 14-year old, they put me in the coconut cracking and husking competition. Of course, I was slower and lost to a bunch of big boys, but I got the process down.\u003c/p>\n\u003cp>\u003cstrong>Did you learn to cook Filipino specialties from your parents?\u003c/strong>\u003c/p>\n\u003cp>Yes and no, I’m somewhat self-taught. My hardworking parents worked long hours as a nurse and doctor. When I was about eight, they gave me free reign in the kitchen and I started cooking for the family. At first I did scrambled eggs but later moved on to soups and stews. Then I found some old Filipino cookbooks, including one that my mom brought when she immigrated at 23. It was in English but there were all these words for ingredients that I had never seen before. I wanted to learn what it all meant.\u003c/p>\n\u003cp>Growing up, meals were flavored by my parents’ ‘post-WWII diet’ of American imports -- things like Spam, Vienna sausage, corned beef -- and of course, fish and rice. So that’s the kind of thing they cooked. But when I was eight, we took a trip back to the Philippines and I met my grandparents and extended family. They took me to these huge markets. I tasted everything and fell in love.\u003c/p>\n\u003cp>\u003cstrong>Didn’t you just come back from living and working on a farm?\u003c/strong>\u003c/p>\n\u003cp>Yes, first, I spent six months in an \u003ca href=\"http://casfs.ucsc.edu/apprentice-training\">apprenticeship program\u003c/a> at UC Santa Cruz in ecological horticulture. \u003cem>(Here’s a video from the Filipino channel interviewing Aileen about her experience working on the organic farm.)\u003c/em>\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/36876509\" frameborder=\"0\" width=\"500\" height=\"281\">\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/36876509\">ADOBO NATION. Sustainable Farming.\u003c/a> from \u003ca href=\"http://vimeo.com/jeremiahysip\">Jeremiah Ysip\u003c/a>.\u003c/p>\n\u003cp>And I just returned from \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a>, an educational farm in Pescadero with a youth program that teaches young people to learn where their food comes from. I helped care for their 250 chickens, goats and 15+ acres of wheat, squash and other crops.\u003c/p>\n\u003cp>\u003cstrong>What are some of your future plans?\u003c/strong>\u003c/p>\n\u003cp>If there’s anything I learned from experiences in the food world, it’s that we need more culturally relevant models. I hope to be part of developing new programs to engage Asian-Pacific youth. Filipinos have a long history of leadership in the food movement that unfortunately, not enough people are aware of. In the early 1900s thousands came and worked on California farms. And while many people have heard of the \u003ca href=\"http://en.wikipedia.org/wiki/United_Farm_Workers\">United Farm Workers\u003c/a>, they may not know of Filipino organizers like \u003ca href=\"http://truth-out.org/opinion/item/8211-the-farm-workers-filipino-american-champion\">Larry Itliong\u003c/a>, who worked alongside Cesar Chavez and co-founded the movement.\u003c/p>\n\u003cp>I’d like to grow traditional ingredients used in Filipino cuisine and work with my community for more access to healthy fresh food and on health issues linked to food. It’s the immigrant paradox, as what we may now think of as a typical Filipino diet has steered away from plant-based foods, which have always been part of our traditions, one reason why heart disease, type 2 diabetes and hypertension have all become so common.\u003c/p>\n\u003cp>I just moved back to Oakland. This week, I start my new job as Garden Coordinator for a green school program at a San Francisco elementary school.\u003c/p>\n\u003cp>\u003cem>Watch for Aileen Suzara to teach more classes at OACC and share her cooking in a pop-up sponsored by Oakland’s People's Kitchen to celebrate Filipino American History Month in October. And on \u003ca href=\"http://http://pawablog.wordpress.com/2012/08/31/10132012-pawa-and-irmas-present-for-litcrawl-sf/\">October 13, catch her at a Litcrawl Reading\u003c/a> at Irma's (one of San Francisco's oldest Filipino restaurants), sponsored by PAWA (Philippine American Writers and Artists).\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Aileen Suzara's website: \u003ca href=\"http://www.kitchenkwento.com/\">Kitchen Kwento\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kitchenkwento\">@kitchenkwento\u003c/a>\u003c/p>\n\n",
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"excerpt": "Coconut is the new pomegranate, prized not only for it's flavor and versatility, but its health benefits as well. Coconut is also plays an important role in traditional Filipino cuisine. Second generation Filipina American, Aileen Suzara recently taught Cooking with Coconut class at the Oakland Asian Cultural Center, featuring binakol, laing and palitaw.",
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"description": "Coconut is the new pomegranate, prized not only for it's flavor and versatility, but its health benefits as well. Coconut is also plays an important role in traditional Filipino cuisine. Second generation Filipina American, Aileen Suzara recently taught Cooking with Coconut class at the Oakland Asian Cultural Center, featuring binakol, laing and palitaw.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-suzara.jpg\">\u003cimg class=\"alignnone size-full wp-image-48820\" title=\"Aileen Suzara\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-suzara.jpg\" alt=\"Aileen Suzara\" width=\"400\" height=\"513\">\u003c/a>\u003c/p>\n\u003cp>Coconut is the new pomegranate. Touted for \u003ca href=\"http://www.huffingtonpost.com/dr-mercola/coconut-oil-benefits_b_821453.html\">its health benefits\u003c/a>, it’s popping up everywhere. Electrolyte-rich coconut water has replaced Gatorade as the new sports drink and claims abound that coconut oil boosts the immune system, thyroid and heart. But the reason I took the Cooking with Coconut class at \u003ca href=\"http://www.oacc.cc/\">Oakland’s Asian Cultural Cente\u003c/a>r (OACC) was less about health and more about taste. I’m cuckoo for coconuts (the unsweetened natural stuff). I also wanted to broaden my knowledge of Filipino cuisine, beyond adobo and lumpia.\u003c/p>\n\u003cp>I know it’s risky to spread the word on the insider \u003ca href=\"http://www.oacc.cc/programs/classes/culinaryworkshops.html\">cooking classes at OACC\u003c/a>, because they may all sell out before I get a ticket, but this is an amazing hidden pearl for DIY ethnic food fans: intimate hands-on workshops, most priced under $50 for a three-hour class that includes lunch. (A few months ago, I savored \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/22/thy-tran%E2%80%99s-asian-themed-classes-empower-cooks-on-both-sides-of-bay/\">Thy Tran’s Steamed Asian Sweets class\u003c/a> at OACC.)\u003c/p>\n\u003cp>When I arrived in OACC’s kitchen on a recent Sunday and surveyed the ingredients for Cooking with Coconut arranged on tables around the room, I was puzzled by the absence of the familiar brown hairy globes. Turned out we were using young or immature coconuts, which take the form of squat white cylinders with pointed tops.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/young-cocunuts-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48821\" title=\"young coconuts Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/young-cocunuts-Collage.jpg\" alt=\"young coconuts Collage\" width=\"560\" height=\"434\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Aileen Suzara, a 2nd generation Filipina American, guided eight of us through three coconut-centric recipes from her culture:\u003c/p>\n\u003cp>\u003cem>Binakol\u003c/em>: a chicken soup, featuring fresh coconut water, shallot, garlic, ginger, mushrooms and young coconut slices.\u003c/p>\n\u003cp>\u003cem>Laing\u003c/em>: a green vegetable dish traditionally made with taro leaves, coconut milk and chilis. Suzara opted for fresh kale leaves instead of taro and upped the ante with coconut cream, plus plenty of garlic and ginger.\u003c/p>\n\u003cp>And for dessert, \u003cem>Palitaw\u003c/em>: simple rice flour dumplings rolled in sesame seeds and chopped coconut.\u003c/p>\n\u003cp>To round out the meal, she shared some precious heirloom black rice a friend had brought back from the Philippines.\u003c/p>\n\u003cp>Against a background of resounding drumbeats from OACC’s Lion Dance class next door, Suzara demonstrated the ease of cracking open the stocky, young coconuts. A few decisive whacks of a cleaver, and coconut water came gushing forth. Then she showed how easy it is to scoop out the soft, slimy white flesh with just a spoon. While some of us scraped out coconut meat, others chopped ginger, as directed by Suzara, “in pieces big enough to slap you in the face with a burst of ginger.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/busy-hands.jpg\">\u003cimg class=\"alignnone size-full wp-image-48830\" title=\"busy hands\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/busy-hands.jpg\" alt=\"busy hands\" width=\"560\" height=\"429\">\u003c/a>\u003c/p>\n\u003cp>As soon as Suzara spooned a dollop of coconut oil into the hot wok, followed by the chopped shallots, ginger and garlic, a symphony of aromas filled the room. Chicken thighs browned and then slowly simmered in the coconut water collected from the half-dozen young coconuts. Black peppercorns, and lemongrass were added to the soup and finally oyster mushrooms and the white coconut meat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adding-coconut-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48822\" title=\"adding coconut Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adding-coconut-Collage.jpg\" alt=\"adding coconut Collage\" width=\"560\" height=\"353\">\u003c/a>\u003cbr>\n\u003cem>Adding coconut cream to the laing and young coconut meat to the binakol\u003c/em>\u003c/p>\n\u003cp>Suzara, who encouraged us to cook with our senses instead of relying exclusively on recipes, modeled how to cheerfully roll with the punches of a few kitchen mishaps. These “teaching moments” -- as she referred to the pop-up surprises -- included: a little cut here, a minor burnt wooden board there and a rice flour mixture that was too liquid, so she changed desserts mid-course.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/serving-time.jpg\">\u003cimg class=\"alignnone size-full wp-image-48831\" title=\"serving time\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/serving-time.jpg\" alt=\"serving time\" width=\"560\" height=\"450\">\u003c/a>\u003cbr>\n\u003cem>Our lunch of binakol, laing and palitaw\u003c/em>\u003c/p>\n\u003cp>While we enjoyed our collectively created lunch, Suzara shared a little about herself. After studying environmental science, she worked with non-profits on environmental re-education, catered Filipino cooking and completed a program at UC Santa Cruz in \u003ca href=\"http://casfs.ucsc.edu/apprentice-training\">ecological horticulture\u003c/a>.\u003c/p>\n\u003cp>She is active in social justice and agricultural education and wants to help her community make wise food choices. She cites the impact that 400 years of Spanish and US colonization has had on the traditional Filipino diet, resulting in, for example, a switch to refined flour and convenience foods and fried dishes which were traditionally enjoyed for just for special celebrations (like lumpia) that have become defining dishes of the cuisine.\u003c/p>\n\u003cp>(This reminded me of a similar struggle in African American food culture portrayed in the film, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/25/film-soul-food-junkies-examines-african-american-cuisine-and-culture/\">Soul Food Junkies\u003c/a>.)\u003c/p>\n\u003cp>As we cleaned up the kitchen, I interviewed Suzara about how she learned to cook Filipino food, her involvement in agricultural education and her future plans.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48826\" title=\"aileen Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-Collage.jpg\" alt=\"aileen Collage\" width=\"560\" height=\"348\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Why did you pick coconut as the focus of this class?\u003c/strong>\u003c/p>\n\u003cp>Coconut is close to my heart. My father is from Bicol, a region of the Philippines famous for its coconut dishes, so cooking with coconut is in my blood. In the Philippines, coconut is called the “Tree of Life” because you can use every part of it. Its trunk and leaves provide building materials and home décor, its oil is used in beauty products and is very healthy for cooking, coconut sugar is better for diabetics and coconut milk is used all over South East Asia, the Philippines and the Pacific Islands.\u003c/p>\n\u003cp>I grew up in five different states but spent my adolescence on The Big Island Hawaii, so I ate the local coconuts there. When I was a freshman, they held a school “Olympics” with running and swimming events but somehow even though I was the scrawniest 14-year old, they put me in the coconut cracking and husking competition. Of course, I was slower and lost to a bunch of big boys, but I got the process down.\u003c/p>\n\u003cp>\u003cstrong>Did you learn to cook Filipino specialties from your parents?\u003c/strong>\u003c/p>\n\u003cp>Yes and no, I’m somewhat self-taught. My hardworking parents worked long hours as a nurse and doctor. When I was about eight, they gave me free reign in the kitchen and I started cooking for the family. At first I did scrambled eggs but later moved on to soups and stews. Then I found some old Filipino cookbooks, including one that my mom brought when she immigrated at 23. It was in English but there were all these words for ingredients that I had never seen before. I wanted to learn what it all meant.\u003c/p>\n\u003cp>Growing up, meals were flavored by my parents’ ‘post-WWII diet’ of American imports -- things like Spam, Vienna sausage, corned beef -- and of course, fish and rice. So that’s the kind of thing they cooked. But when I was eight, we took a trip back to the Philippines and I met my grandparents and extended family. They took me to these huge markets. I tasted everything and fell in love.\u003c/p>\n\u003cp>\u003cstrong>Didn’t you just come back from living and working on a farm?\u003c/strong>\u003c/p>\n\u003cp>Yes, first, I spent six months in an \u003ca href=\"http://casfs.ucsc.edu/apprentice-training\">apprenticeship program\u003c/a> at UC Santa Cruz in ecological horticulture. \u003cem>(Here’s a video from the Filipino channel interviewing Aileen about her experience working on the organic farm.)\u003c/em>\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/36876509\" frameborder=\"0\" width=\"500\" height=\"281\">\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/36876509\">ADOBO NATION. Sustainable Farming.\u003c/a> from \u003ca href=\"http://vimeo.com/jeremiahysip\">Jeremiah Ysip\u003c/a>.\u003c/p>\n\u003cp>And I just returned from \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a>, an educational farm in Pescadero with a youth program that teaches young people to learn where their food comes from. I helped care for their 250 chickens, goats and 15+ acres of wheat, squash and other crops.\u003c/p>\n\u003cp>\u003cstrong>What are some of your future plans?\u003c/strong>\u003c/p>\n\u003cp>If there’s anything I learned from experiences in the food world, it’s that we need more culturally relevant models. I hope to be part of developing new programs to engage Asian-Pacific youth. Filipinos have a long history of leadership in the food movement that unfortunately, not enough people are aware of. In the early 1900s thousands came and worked on California farms. And while many people have heard of the \u003ca href=\"http://en.wikipedia.org/wiki/United_Farm_Workers\">United Farm Workers\u003c/a>, they may not know of Filipino organizers like \u003ca href=\"http://truth-out.org/opinion/item/8211-the-farm-workers-filipino-american-champion\">Larry Itliong\u003c/a>, who worked alongside Cesar Chavez and co-founded the movement.\u003c/p>\n\u003cp>I’d like to grow traditional ingredients used in Filipino cuisine and work with my community for more access to healthy fresh food and on health issues linked to food. It’s the immigrant paradox, as what we may now think of as a typical Filipino diet has steered away from plant-based foods, which have always been part of our traditions, one reason why heart disease, type 2 diabetes and hypertension have all become so common.\u003c/p>\n\u003cp>I just moved back to Oakland. This week, I start my new job as Garden Coordinator for a green school program at a San Francisco elementary school.\u003c/p>\n\u003cp>\u003cem>Watch for Aileen Suzara to teach more classes at OACC and share her cooking in a pop-up sponsored by Oakland’s People's Kitchen to celebrate Filipino American History Month in October. And on \u003ca href=\"http://http://pawablog.wordpress.com/2012/08/31/10132012-pawa-and-irmas-present-for-litcrawl-sf/\">October 13, catch her at a Litcrawl Reading\u003c/a> at Irma's (one of San Francisco's oldest Filipino restaurants), sponsored by PAWA (Philippine American Writers and Artists).\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Aileen Suzara's website: \u003ca href=\"http://www.kitchenkwento.com/\">Kitchen Kwento\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kitchenkwento\">@kitchenkwento\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cp707group-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cp707group-560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 707 of Check, Please! Bay Area at KQED.\" title=\"Guests and host Leslie Sbrocco taping episode 707 of Check, Please! Bay Area at KQED.\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49103\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests and host Leslie Sbrocco taping episode 707 of Check, Please! Bay Area at KQED.\u003c/strong>\u003cbr>\nPhoto: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 7 (707) airs Thursday September 20 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7244\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The seventh episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7250\">Caffe La Scala\u003c/a> (Walnut Creek), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7255\">Lers Ros\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7259\">1300 on Fillmore\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Check, Please! Wine Tips: Sauvignon Blanc - The Wild Child of Whites\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=Fsixtxyyw6w&w=560&h=315]\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cp707group-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cp707group-560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 707 of Check, Please! Bay Area at KQED.\" title=\"Guests and host Leslie Sbrocco taping episode 707 of Check, Please! Bay Area at KQED.\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49103\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests and host Leslie Sbrocco taping episode 707 of Check, Please! Bay Area at KQED.\u003c/strong>\u003cbr>\nPhoto: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 7 (707) airs Thursday September 20 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7244\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The seventh episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7250\">Caffe La Scala\u003c/a> (Walnut Creek), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7255\">Lers Ros\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7259\">1300 on Fillmore\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Check, Please! Wine Tips: Sauvignon Blanc - The Wild Child of Whites\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "September is California Wine Month -- Start Sipping at these Events",
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"content": "\u003cp>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/vineyards-napa-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/vineyards-napa-560.jpg\" alt=\"vineyards in Napa\" title=\"vineyards in Napa\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-49043\">\u003c/a>\u003cbr>\n\u003cem>Vineyards in Napa Valley. All Photos courtesy of the Wine Institute\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Governor Jerry Brown decreed September “California Wine Month.” So start sipping.\u003c/strong>\u003c/p>\n\u003cp>Though Californians tend to celebrate local wines year-round, \u003ca href=\"https://twitter.com/JerryBrownGov\">Governor Brown\u003c/a> has declared September to be wine month. In his proclamation, the governor cites the many great things the wine industry brings to California, from the beauty of wine regions, the jobs created and revenue generated, to the industry’s commitment to sustainability. According to Gladys Horiuchi with the Wine Institute, this month “Is a way for people to really feel part of the harvest. You can get out to wineries and smell the grapes being crushed and be part of the excitement.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/ferrybldg-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/ferrybldg-560.jpg\" alt=\"SF Ferry Building\" title=\"SF Ferry Building\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-49041\">\u003c/a>\u003cbr>\n\u003cem>Wondering about wines from Santa Clara or Livermore? Try over 60 wines from all over California on Saturday, Sept. 22nd at the Ferry Building.\u003c/em> \u003c/p>\n\u003cp>To celebrate, California Wine Institute has organized a California Wines Road Trip main event this Saturday, September 22nd at the Ferry Building in San Francisco. If you’ve wanted to sample wines from the Sierra Foothills or Santa Barbara, this is great opportunity. There will be over 60 wines to taste, representing wineries from 14 regions around the state. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/ferrybldg-salumicheese560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/ferrybldg-salumicheese560.jpg\" alt=\"SF Ferry Building serving salumi and cheese\" title=\"SF Ferry Building serving salumi and cheese\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-49042\">\u003c/a>\u003cbr>\n\u003cem>Cheese, charcuterie and other snacks will be served at California Wines Road Trip event.\u003c/em>\u003c/p>\n\u003cp>Owners of the vineyards will be there, and local cheeses and salumi will be served.\u003cbr>\nSeptember 22nd 2:00-5:00 pm\u003cbr>\n$35 per person \u003ca href=\"http://www.discovercaliforniawines.com/roadtrip/\">Purchase tickets\u003c/a>\u003cbr>\nFerry Building Marketplace, Grand Hall\u003cbr>\nSan Francisco, CA. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/wineglass560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/wineglass560.jpg\" alt=\"glass of wine against vineyard landscape\" title=\"glass of wine against vineyard landscape\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49044\">\u003c/a>\u003cbr>\n\u003cem>This month California wineries are offering lots of ways to enjoy harvest season.\u003c/em> \u003c/p>\n\u003cp>If this inspires you to get out and about in wine country, there are some great ways to experience local wines and wineries offering specials and hosting events through the month of September. \u003c/p>\n\u003cp>\u003cstrong>Santa Cruz:\u003c/strong>\u003cbr>\nSanta Cruz is a hot spot for small, family owned wineries that are turning out great, but hard to find wines. Pinot Noir lovers will want to go on the Private Vineyard Tours at \u003ca href=\"http://www.windyoaksestate.com\">Windy Oaks Estate Vineyards & Winery\u003c/a>. Since you’re in the area, travel the \u003ca href=\"http://www.summittoseawinetrail.com\">Summit to Sea Trail\u003c/a> and make your way from high altitude at Loma Prieta Winery to sea level, with stops at Dancing Creek and Poetic Cellars along the way. \u003c/p>\n\u003cp>\u003cstrong>Livermore:\u003c/strong>\u003cbr>\n\u003ca href=\"https://shop.murrietaswell.com/SHOP.AMS?LEVEL=MID&CATCODE=MWEVENTS\">Murrieta’s Well\u003c/a> hosts a popular La Luna Fridays, where people gather to enjoy tapas, live music and wine under the moonlight from 6-9pm on the first Friday of the month. \u003c/p>\n\u003cp>\u003cstrong>Lodi:\u003c/strong>\u003cbr>\nAdventure into winemaking at the \u003ca href=\"http://www.lucaswinery.com/events/\">Lucas Winery\u003c/a>. Every Sunday you can work with the winemakers and learn the trade, from soil types to blending techniques. \u003c/p>\n\u003cp>\u003cstrong>Napa:\u003c/strong>\u003cbr>\nOn September 29th, \u003ca href=\"http://www.peju.com/\">Peju Winery\u003c/a> is hosting a \u003ca href=\"http://dotcal.com/event/landing?u=8994f7f0&w=http://www.peju.com/Experience-Peju/calendar.php&c=ae110510-a5cf-012e-73ae-002421a2359e&a=peju&f=dotCal-ce7ea3f0-754d-012f-e23c-52540010a04a.ics\">farm to table feast\u003c/a> to celebrate the harvest season. Cost: $175 members/$195 non-members. \u003c/p>\n\u003cp>\u003cstrong>Sonoma:\u003c/strong>\u003cbr>\nThe \u003ca href=\"http://www.heartofsonomavalley.com/products/2012-sonoma-valley-crush\">Sonoma Valley CRUSH\u003c/a> takes places September 29-30, 2012 throughout wineries on the Sonoma Valley Wine Trail. Designate a driver and get tasting. Cost $35, designated drivers $10. \u003c/p>\n\u003cp>\u003cstrong>San Luis Obispo:\u003c/strong>\u003cbr>\n\u003ca href=\"http://savorcentralcoast.com/\">Sunset Savor the Central Coast\u003c/a>, September 27-30, 2012 in San Luis Obispo County. This is a great place to try the wines of the Central Coast and sample food from the region. Prices range from $20 for chef demonstrations to full weekend passes for $150. \u003c/p>\n\u003cp>\u003cstrong>Oakland:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.ulcellars.com/events\">Sip, Stomp, and Play, September 29, 2012 at Urban Legend Cellars\u003c/a>. Really, you get to stomp grapes, as well as taste wine and nosh. Tickets range from $30-$75. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Mendocino:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.parducci.com/events/80th-Anniversary-Celebration-\">Parducci's 80th Anniversary Celebration\u003c/a> -- Dinner in the Vineyard September 29, 2012 Mendocino County. $85 per person. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/vineyards-napa-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/vineyards-napa-560.jpg\" alt=\"vineyards in Napa\" title=\"vineyards in Napa\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-49043\">\u003c/a>\u003cbr>\n\u003cem>Vineyards in Napa Valley. All Photos courtesy of the Wine Institute\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Governor Jerry Brown decreed September “California Wine Month.” So start sipping.\u003c/strong>\u003c/p>\n\u003cp>Though Californians tend to celebrate local wines year-round, \u003ca href=\"https://twitter.com/JerryBrownGov\">Governor Brown\u003c/a> has declared September to be wine month. In his proclamation, the governor cites the many great things the wine industry brings to California, from the beauty of wine regions, the jobs created and revenue generated, to the industry’s commitment to sustainability. According to Gladys Horiuchi with the Wine Institute, this month “Is a way for people to really feel part of the harvest. You can get out to wineries and smell the grapes being crushed and be part of the excitement.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/ferrybldg-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/ferrybldg-560.jpg\" alt=\"SF Ferry Building\" title=\"SF Ferry Building\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-49041\">\u003c/a>\u003cbr>\n\u003cem>Wondering about wines from Santa Clara or Livermore? Try over 60 wines from all over California on Saturday, Sept. 22nd at the Ferry Building.\u003c/em> \u003c/p>\n\u003cp>To celebrate, California Wine Institute has organized a California Wines Road Trip main event this Saturday, September 22nd at the Ferry Building in San Francisco. If you’ve wanted to sample wines from the Sierra Foothills or Santa Barbara, this is great opportunity. There will be over 60 wines to taste, representing wineries from 14 regions around the state. \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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/ferrybldg-salumicheese560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/ferrybldg-salumicheese560.jpg\" alt=\"SF Ferry Building serving salumi and cheese\" title=\"SF Ferry Building serving salumi and cheese\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-49042\">\u003c/a>\u003cbr>\n\u003cem>Cheese, charcuterie and other snacks will be served at California Wines Road Trip event.\u003c/em>\u003c/p>\n\u003cp>Owners of the vineyards will be there, and local cheeses and salumi will be served.\u003cbr>\nSeptember 22nd 2:00-5:00 pm\u003cbr>\n$35 per person \u003ca href=\"http://www.discovercaliforniawines.com/roadtrip/\">Purchase tickets\u003c/a>\u003cbr>\nFerry Building Marketplace, Grand Hall\u003cbr>\nSan Francisco, CA. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/wineglass560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/wineglass560.jpg\" alt=\"glass of wine against vineyard landscape\" title=\"glass of wine against vineyard landscape\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49044\">\u003c/a>\u003cbr>\n\u003cem>This month California wineries are offering lots of ways to enjoy harvest season.\u003c/em> \u003c/p>\n\u003cp>If this inspires you to get out and about in wine country, there are some great ways to experience local wines and wineries offering specials and hosting events through the month of September. \u003c/p>\n\u003cp>\u003cstrong>Santa Cruz:\u003c/strong>\u003cbr>\nSanta Cruz is a hot spot for small, family owned wineries that are turning out great, but hard to find wines. Pinot Noir lovers will want to go on the Private Vineyard Tours at \u003ca href=\"http://www.windyoaksestate.com\">Windy Oaks Estate Vineyards & Winery\u003c/a>. Since you’re in the area, travel the \u003ca href=\"http://www.summittoseawinetrail.com\">Summit to Sea Trail\u003c/a> and make your way from high altitude at Loma Prieta Winery to sea level, with stops at Dancing Creek and Poetic Cellars along the way. \u003c/p>\n\u003cp>\u003cstrong>Livermore:\u003c/strong>\u003cbr>\n\u003ca href=\"https://shop.murrietaswell.com/SHOP.AMS?LEVEL=MID&CATCODE=MWEVENTS\">Murrieta’s Well\u003c/a> hosts a popular La Luna Fridays, where people gather to enjoy tapas, live music and wine under the moonlight from 6-9pm on the first Friday of the month. \u003c/p>\n\u003cp>\u003cstrong>Lodi:\u003c/strong>\u003cbr>\nAdventure into winemaking at the \u003ca href=\"http://www.lucaswinery.com/events/\">Lucas Winery\u003c/a>. Every Sunday you can work with the winemakers and learn the trade, from soil types to blending techniques. \u003c/p>\n\u003cp>\u003cstrong>Napa:\u003c/strong>\u003cbr>\nOn September 29th, \u003ca href=\"http://www.peju.com/\">Peju Winery\u003c/a> is hosting a \u003ca href=\"http://dotcal.com/event/landing?u=8994f7f0&w=http://www.peju.com/Experience-Peju/calendar.php&c=ae110510-a5cf-012e-73ae-002421a2359e&a=peju&f=dotCal-ce7ea3f0-754d-012f-e23c-52540010a04a.ics\">farm to table feast\u003c/a> to celebrate the harvest season. Cost: $175 members/$195 non-members. \u003c/p>\n\u003cp>\u003cstrong>Sonoma:\u003c/strong>\u003cbr>\nThe \u003ca href=\"http://www.heartofsonomavalley.com/products/2012-sonoma-valley-crush\">Sonoma Valley CRUSH\u003c/a> takes places September 29-30, 2012 throughout wineries on the Sonoma Valley Wine Trail. Designate a driver and get tasting. Cost $35, designated drivers $10. \u003c/p>\n\u003cp>\u003cstrong>San Luis Obispo:\u003c/strong>\u003cbr>\n\u003ca href=\"http://savorcentralcoast.com/\">Sunset Savor the Central Coast\u003c/a>, September 27-30, 2012 in San Luis Obispo County. This is a great place to try the wines of the Central Coast and sample food from the region. Prices range from $20 for chef demonstrations to full weekend passes for $150. \u003c/p>\n\u003cp>\u003cstrong>Oakland:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.ulcellars.com/events\">Sip, Stomp, and Play, September 29, 2012 at Urban Legend Cellars\u003c/a>. Really, you get to stomp grapes, as well as taste wine and nosh. Tickets range from $30-$75. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Mendocino:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.parducci.com/events/80th-Anniversary-Celebration-\">Parducci's 80th Anniversary Celebration\u003c/a> -- Dinner in the Vineyard September 29, 2012 Mendocino County. $85 per person. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ramen Roundup Part 2",
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"content": "\u003cp>I realized with my \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/06/ramen-roundup/\">last roundup of ramen joints\u003c/a> in the Bay Area that I was only scratching the surface. It seems like ramen is the new obsession around these parts, and noodle lovers have their staunch favorites.\u003c/p>\n\u003cp>Ramen in the Bay Area may not be the “fast food” item it is in Japan, but it’s certainly not a fussy meal, though extremely customizable. With that rich meaty broth and chewy noodles, and fixings like hardboiled eggs, corn, and dried seaweed (nori), it’s a complete comfort food meal in a bowl. In Japan, ramen noodle houses are as common as pizza joints are in the States. It’s a cheap, filling, and delicious way for them to satisfy their hunger.\u003c/p>\n\u003cp>So here are four more places on the Peninsula and in the South Bay I visited recently. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Club-Garlic-Kimchi-Ramen560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Club-Garlic-Kimchi-Ramen560.jpg\" alt=\"Ramen Club Garlic Kimchi Ramen\" title=\"Ramen Club Garlic Kimchi Ramen\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46422\">\u003c/a>\u003cbr>\n\u003cem>Ramen Club Garlic Kimchi Ramen with Pork\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ramen Club -- Burlingame\u003c/strong>\u003cbr>\nThis restaurant’s ramen is by no means the best, but it’s a good, fun bowl of noodles. I say fun because the Garlic Kimchi Ramen with Pork is not exactly authentic, but good and tasty. I loved the zesty crunch from the spicy kimchi cabbage and the added kick of the hot sauce on top. The texture of the noodles is good and chewy but not soggy. However, the broth and the pork are lackluster. Still, it’s a good version of ramen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.ramenclub.com/\">Ramen Club\u003c/a>\u003cbr>\n723 California Drive\u003cbr>\nBurlingame, CA 94010\u003cbr>\n(650) 347-3690\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Parlor-Spicy-Pork-with-Soft-Shell-Crab-and-Black-Garlic560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Parlor-Spicy-Pork-with-Soft-Shell-Crab-and-Black-Garlic560.jpg\" alt=\"Ramen Parlor Spicy Pork with Soft Shell Crab and Black Garlic\" title=\"Ramen Parlor Spicy Pork with Soft Shell Crab and Black Garlic\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46423\">\u003c/a>\u003cbr>\n\u003cem>Ramen Parlor Spicy Pork with Soft Shell Crab and Black Garlic\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ramen Parlor -- San Mateo\u003c/strong>\u003cbr>\nIf you’ve been to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/06/ramen-roundup/\">Santa Ramen or Dojo Ramen\u003c/a> in San Mateo, you’ll love this place. Ramen Parlor is owned by the same folks as Santa and Dojo, and is the newest of the three. Though it’s not as popular or as good as Dojo, it is definitely a strong second, and certainly my favorite on this list. Their specialty is infusing spicy seafood elements into their broth like lobster oil, or fried soft shell crab. I ordered the Ramen with Tonkatsu (pork) Broth and Soft Shell Crab, spicy of course. Along with all those fun flavors, it comes with a glistening, buttery, full-fat slice of pork belly, pungent black garlic oil, and a creamy, perfectly cooked hard boiled egg. It is delicious, bold, innovative and every element was cooked to perfection. Heaven.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-parlor-san-mateo\">Ramen Parlor\u003c/a>\u003cbr>\n901 South B Street\u003cbr>\nSan Mateo, CA 94401\u003cbr>\n(650) 344-9728\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Santouka-Spicy-Miso-Pork-Ramen560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Santouka-Spicy-Miso-Pork-Ramen560.jpg\" alt=\"Santouka Spicy Miso Pork Ramen\" title=\"Santouka Spicy Miso Pork Ramen\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46425\">\u003c/a>\u003cbr>\n\u003cem>Santouka Spicy Miso Pork Ramen\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Santouka Ramen -- San Jose\u003c/strong>\u003cbr>\nSantouka is a popular Japanese ramen chain restaurant, and this is their only franchised Bay Area outpost. Located inside the Japanese Mitsuwa Marketplace strip mall as part of a mini-food court, it’s as close to a fast food ramen place as you can get around here. The ramen noodles have that ideal chewy-but-not-soggy texture and the broth has good depth. However, I suspect it was full of MSG since I came away later that day with some serious thirst and a slight headache. And the portion itself was very small. My American palate, unfortunately, is used to a serving double the size of what they gave me.\u003c/p>\n\u003cp>\u003ca href=\"http://www.santouka.co.jp/en/index.html\">Santouka\u003c/a>\u003cbr>\nLocated in the Mitsuwa Marketplace\u003cbr>\n675 Saratoga Avenue\u003cbr>\nSan Jose, CA 95129\u003cbr>\n(408) 446-1101\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ryowa-Roasted-Sesame-Ramen-with-Pork560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ryowa-Roasted-Sesame-Ramen-with-Pork560.jpg\" alt=\"Ramen House Ryowa Roasted Sesame Ramen with Pork\" title=\"Ramen House Ryowa Roasted Sesame Ramen with Pork\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46424\">\u003c/a>\u003cbr>\n\u003cem>Ramen House Ryowa Roasted Sesame Ramen with Pork\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ramen House Ryowa -- Mountain View\u003c/strong>\u003cbr>\n“Ryowa” apparently means sesame, so I’d be remiss not to order the specialty of the house. Out of the four places I went to, this was both the most authentically Japanese in setting (bar seating, very fast food-like atmosphere) and straightforward in terms of the food. The broth and noodles were both reliably good, but nothing to write home about. Although I loved that the ramen is served with a side of gyoza dumplings, which apparently is what they do in Japan. It makes for a nicely rounded meal.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-house-ryowa-mountain-view\">Ramen House Ryowa\u003c/a>\u003cbr>\n859 Villa Street\u003cbr>\nMountain View, CA 94041\u003cbr>\n(650) 965-8829\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Feel free to add your own recommendations in the comments section. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I realized with my \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/06/ramen-roundup/\">last roundup of ramen joints\u003c/a> in the Bay Area that I was only scratching the surface. It seems like ramen is the new obsession around these parts, and noodle lovers have their staunch favorites.\u003c/p>\n\u003cp>Ramen in the Bay Area may not be the “fast food” item it is in Japan, but it’s certainly not a fussy meal, though extremely customizable. With that rich meaty broth and chewy noodles, and fixings like hardboiled eggs, corn, and dried seaweed (nori), it’s a complete comfort food meal in a bowl. In Japan, ramen noodle houses are as common as pizza joints are in the States. It’s a cheap, filling, and delicious way for them to satisfy their hunger.\u003c/p>\n\u003cp>So here are four more places on the Peninsula and in the South Bay I visited recently. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Club-Garlic-Kimchi-Ramen560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Club-Garlic-Kimchi-Ramen560.jpg\" alt=\"Ramen Club Garlic Kimchi Ramen\" title=\"Ramen Club Garlic Kimchi Ramen\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46422\">\u003c/a>\u003cbr>\n\u003cem>Ramen Club Garlic Kimchi Ramen with Pork\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ramen Club -- Burlingame\u003c/strong>\u003cbr>\nThis restaurant’s ramen is by no means the best, but it’s a good, fun bowl of noodles. I say fun because the Garlic Kimchi Ramen with Pork is not exactly authentic, but good and tasty. I loved the zesty crunch from the spicy kimchi cabbage and the added kick of the hot sauce on top. The texture of the noodles is good and chewy but not soggy. However, the broth and the pork are lackluster. Still, it’s a good version of ramen.\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.ramenclub.com/\">Ramen Club\u003c/a>\u003cbr>\n723 California Drive\u003cbr>\nBurlingame, CA 94010\u003cbr>\n(650) 347-3690\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Parlor-Spicy-Pork-with-Soft-Shell-Crab-and-Black-Garlic560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Parlor-Spicy-Pork-with-Soft-Shell-Crab-and-Black-Garlic560.jpg\" alt=\"Ramen Parlor Spicy Pork with Soft Shell Crab and Black Garlic\" title=\"Ramen Parlor Spicy Pork with Soft Shell Crab and Black Garlic\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46423\">\u003c/a>\u003cbr>\n\u003cem>Ramen Parlor Spicy Pork with Soft Shell Crab and Black Garlic\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ramen Parlor -- San Mateo\u003c/strong>\u003cbr>\nIf you’ve been to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/06/ramen-roundup/\">Santa Ramen or Dojo Ramen\u003c/a> in San Mateo, you’ll love this place. Ramen Parlor is owned by the same folks as Santa and Dojo, and is the newest of the three. Though it’s not as popular or as good as Dojo, it is definitely a strong second, and certainly my favorite on this list. Their specialty is infusing spicy seafood elements into their broth like lobster oil, or fried soft shell crab. I ordered the Ramen with Tonkatsu (pork) Broth and Soft Shell Crab, spicy of course. Along with all those fun flavors, it comes with a glistening, buttery, full-fat slice of pork belly, pungent black garlic oil, and a creamy, perfectly cooked hard boiled egg. It is delicious, bold, innovative and every element was cooked to perfection. Heaven.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-parlor-san-mateo\">Ramen Parlor\u003c/a>\u003cbr>\n901 South B Street\u003cbr>\nSan Mateo, CA 94401\u003cbr>\n(650) 344-9728\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Santouka-Spicy-Miso-Pork-Ramen560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Santouka-Spicy-Miso-Pork-Ramen560.jpg\" alt=\"Santouka Spicy Miso Pork Ramen\" title=\"Santouka Spicy Miso Pork Ramen\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46425\">\u003c/a>\u003cbr>\n\u003cem>Santouka Spicy Miso Pork Ramen\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Santouka Ramen -- San Jose\u003c/strong>\u003cbr>\nSantouka is a popular Japanese ramen chain restaurant, and this is their only franchised Bay Area outpost. Located inside the Japanese Mitsuwa Marketplace strip mall as part of a mini-food court, it’s as close to a fast food ramen place as you can get around here. The ramen noodles have that ideal chewy-but-not-soggy texture and the broth has good depth. However, I suspect it was full of MSG since I came away later that day with some serious thirst and a slight headache. And the portion itself was very small. My American palate, unfortunately, is used to a serving double the size of what they gave me.\u003c/p>\n\u003cp>\u003ca href=\"http://www.santouka.co.jp/en/index.html\">Santouka\u003c/a>\u003cbr>\nLocated in the Mitsuwa Marketplace\u003cbr>\n675 Saratoga Avenue\u003cbr>\nSan Jose, CA 95129\u003cbr>\n(408) 446-1101\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ryowa-Roasted-Sesame-Ramen-with-Pork560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ryowa-Roasted-Sesame-Ramen-with-Pork560.jpg\" alt=\"Ramen House Ryowa Roasted Sesame Ramen with Pork\" title=\"Ramen House Ryowa Roasted Sesame Ramen with Pork\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46424\">\u003c/a>\u003cbr>\n\u003cem>Ramen House Ryowa Roasted Sesame Ramen with Pork\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ramen House Ryowa -- Mountain View\u003c/strong>\u003cbr>\n“Ryowa” apparently means sesame, so I’d be remiss not to order the specialty of the house. Out of the four places I went to, this was both the most authentically Japanese in setting (bar seating, very fast food-like atmosphere) and straightforward in terms of the food. The broth and noodles were both reliably good, but nothing to write home about. Although I loved that the ramen is served with a side of gyoza dumplings, which apparently is what they do in Japan. It makes for a nicely rounded meal.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-house-ryowa-mountain-view\">Ramen House Ryowa\u003c/a>\u003cbr>\n859 Villa Street\u003cbr>\nMountain View, CA 94041\u003cbr>\n(650) 965-8829\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Feel free to add your own recommendations in the comments section. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Taro-Okonomiyaki-wideshot560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Taro-Okonomiyaki-wideshot560.jpg\" alt=\"Ramen Taro Okonomiyaki\" title=\"Ramen Taro Okonomiyaki\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-45893\">\u003c/a>\u003cbr>\n\u003cem>Okonomiyaki from Ramen Taro with Beef and Cabbage\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://okonomiyakiworld.com\">Okonomiyaki\u003c/a> is a dish that’s described many different ways: a savory pancake, Japanese pizza, or an Asian frittata. Whatever you call it, it can be hard to find around these parts. With the exception of San Francisco and San Jose, all places in between can be an okonomiyaki-free zone. \u003c/p>\n\u003cp>Okonomiyaki is a classic comfort food dish in Japan. It’s a round, flat, savory dish that’s made from flour, eggs, cabbage, and seafood or meat. It’s got a drier exterior and a soft, moist interior. A good dose of sweet Japanese mayonnaise and sweet, smoky \u003ca href=\"http://answers.yahoo.com/question/index?qid=20120515034014AA6o7Sn\">Okonomi\u003c/a> brown sauce is drizzled on top, and then the dish is finished with some dried fish flakes (bonito) and dried seaweed. A good version of the dish shouldn’t be to dry or too wet.\u003c/p>\n\u003cp>Literally translated, okonomiyaki means “grilled as you like,” which explains why you’ll see slightly different versions of the dish everywhere in Japan. Here in the Bay Area, I’d be happy to see it even half as often as I do sushi and chicken teriyaki.\u003c/p>\n\u003cp>I remember the first time I tried the dish at a restaurant in Japantown. I had ordered it out of sheer curiosity since the photo on the menu made it look, indeed, like a Japanese pizza. The flavors were like nothing I’d ever had before. There was sweetness from the white sauce, smokiness from the brown sauce, and seafood flavor from the bonito flakes on top. Crunch came from the cabbage inside. It was thoroughly satisfying and I couldn’t wait to have it again.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So my recent craving sent me on a search for the dish. I was determined not to look to San Francisco or San Jose, where you can find it more readily since both cities have Japantowns. \u003c/p>\n\u003cp>There may be tons of Japanese restaurants in the Bay Area, but I realized that most of them don’t serve okonomiyaki. So I was thankful to find these two restaurants that serve good renditions of the dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Taro-Okonomiyaki-Medium-Shot560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Taro-Okonomiyaki-Medium-Shot560.jpg\" alt=\"Ramen Taro Okonomiyaki\" title=\"Ramen Taro Okonomiyaki\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-45894\">\u003c/a>\u003cbr>\n\u003cem>Okonomiyaki from Ramen Taro with Beef and Cabbage\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ramen Taro -- Foster City\u003c/strong>\u003cbr>\nThis newer Japanese spot may focus on ramen, but its their other dishes on the menu that are both tastier and more interesting. Their okonomiyaki is bold and chock full of ingredients. It’s drenched in more brown sauce and mayo than I’d like, but it has a load of flavor and texture with its abundance of cabbage, pickled ginger, and bonito flakes on top. And it’s not too doughy either, which is a good thing. It’s served pre-sliced so it feels like you’re eating a very exotic pizza.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Bushido-Okonomiyaki560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Bushido-Okonomiyaki560.jpg\" alt=\"Bushido Okonomiyaki\" title=\"Bushido Okonomiyaki\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-45887\">\u003c/a>\u003cbr>\n\u003cem>Bushido Okonomiyaki with Seafood\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bushido -- Mountain View\u003c/strong>\u003cbr>\nThis trendy Japanese restaurant has some very unusual dishes like a Tuna Poke Burrito and Kimchi Goyza. But surprisingly, their version of okonomiyaki is fairly straightforward, but well-balanced and had a less overwhelming mix of flavors. Their version had shrimp and veggies, giving a nice contrast of textures and tastes. My only complaint was that it was a smaller portion than others I’ve had, which would make it a good shared appetizer for the table.\u003c/p>\n\u003cp>I know I’m just scratching the surface on my quest to find some good okonomiyaki around these parts. If you have any suggestions, I’d love to hear them. My search continues…\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-taro-foster-city\">Ramen Taro\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/Vyja\">Map\u003c/a>\u003cbr>\n1495 Beach Park Blvd\u003cbr>\nFoster City, CA 94404\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (650) 212-2883\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Sun 11am - 9:30pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bushidoizakaya.com/\">Bushido Izakaya\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/iyIi\">Map\u003c/a>\u003cbr>\n156 Castro St\u003cbr>\nMountain View, CA 94041\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (650) 386-6821\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nTue-Fri 11:30am - 2pm\u003cbr>\nTue-Sat 5pm - 10pm\u003cbr>\nSun 4:30pm - 9pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Bushidoizakaya\">Bushido Restaurant\u003c/a> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Taro-Okonomiyaki-wideshot560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Taro-Okonomiyaki-wideshot560.jpg\" alt=\"Ramen Taro Okonomiyaki\" title=\"Ramen Taro Okonomiyaki\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-45893\">\u003c/a>\u003cbr>\n\u003cem>Okonomiyaki from Ramen Taro with Beef and Cabbage\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://okonomiyakiworld.com\">Okonomiyaki\u003c/a> is a dish that’s described many different ways: a savory pancake, Japanese pizza, or an Asian frittata. Whatever you call it, it can be hard to find around these parts. With the exception of San Francisco and San Jose, all places in between can be an okonomiyaki-free zone. \u003c/p>\n\u003cp>Okonomiyaki is a classic comfort food dish in Japan. It’s a round, flat, savory dish that’s made from flour, eggs, cabbage, and seafood or meat. It’s got a drier exterior and a soft, moist interior. A good dose of sweet Japanese mayonnaise and sweet, smoky \u003ca href=\"http://answers.yahoo.com/question/index?qid=20120515034014AA6o7Sn\">Okonomi\u003c/a> brown sauce is drizzled on top, and then the dish is finished with some dried fish flakes (bonito) and dried seaweed. A good version of the dish shouldn’t be to dry or too wet.\u003c/p>\n\u003cp>Literally translated, okonomiyaki means “grilled as you like,” which explains why you’ll see slightly different versions of the dish everywhere in Japan. Here in the Bay Area, I’d be happy to see it even half as often as I do sushi and chicken teriyaki.\u003c/p>\n\u003cp>I remember the first time I tried the dish at a restaurant in Japantown. I had ordered it out of sheer curiosity since the photo on the menu made it look, indeed, like a Japanese pizza. The flavors were like nothing I’d ever had before. There was sweetness from the white sauce, smokiness from the brown sauce, and seafood flavor from the bonito flakes on top. Crunch came from the cabbage inside. It was thoroughly satisfying and I couldn’t wait to have it again.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So my recent craving sent me on a search for the dish. I was determined not to look to San Francisco or San Jose, where you can find it more readily since both cities have Japantowns. \u003c/p>\n\u003cp>There may be tons of Japanese restaurants in the Bay Area, but I realized that most of them don’t serve okonomiyaki. So I was thankful to find these two restaurants that serve good renditions of the dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Taro-Okonomiyaki-Medium-Shot560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Taro-Okonomiyaki-Medium-Shot560.jpg\" alt=\"Ramen Taro Okonomiyaki\" title=\"Ramen Taro Okonomiyaki\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-45894\">\u003c/a>\u003cbr>\n\u003cem>Okonomiyaki from Ramen Taro with Beef and Cabbage\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ramen Taro -- Foster City\u003c/strong>\u003cbr>\nThis newer Japanese spot may focus on ramen, but its their other dishes on the menu that are both tastier and more interesting. Their okonomiyaki is bold and chock full of ingredients. It’s drenched in more brown sauce and mayo than I’d like, but it has a load of flavor and texture with its abundance of cabbage, pickled ginger, and bonito flakes on top. And it’s not too doughy either, which is a good thing. It’s served pre-sliced so it feels like you’re eating a very exotic pizza.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Bushido-Okonomiyaki560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Bushido-Okonomiyaki560.jpg\" alt=\"Bushido Okonomiyaki\" title=\"Bushido Okonomiyaki\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-45887\">\u003c/a>\u003cbr>\n\u003cem>Bushido Okonomiyaki with Seafood\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bushido -- Mountain View\u003c/strong>\u003cbr>\nThis trendy Japanese restaurant has some very unusual dishes like a Tuna Poke Burrito and Kimchi Goyza. But surprisingly, their version of okonomiyaki is fairly straightforward, but well-balanced and had a less overwhelming mix of flavors. Their version had shrimp and veggies, giving a nice contrast of textures and tastes. My only complaint was that it was a smaller portion than others I’ve had, which would make it a good shared appetizer for the table.\u003c/p>\n\u003cp>I know I’m just scratching the surface on my quest to find some good okonomiyaki around these parts. If you have any suggestions, I’d love to hear them. My search continues…\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-taro-foster-city\">Ramen Taro\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/Vyja\">Map\u003c/a>\u003cbr>\n1495 Beach Park Blvd\u003cbr>\nFoster City, CA 94404\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (650) 212-2883\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Sun 11am - 9:30pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bushidoizakaya.com/\">Bushido Izakaya\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/iyIi\">Map\u003c/a>\u003cbr>\n156 Castro St\u003cbr>\nMountain View, CA 94041\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (650) 386-6821\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nTue-Fri 11:30am - 2pm\u003cbr>\nTue-Sat 5pm - 10pm\u003cbr>\nSun 4:30pm - 9pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Bushidoizakaya\">Bushido Restaurant\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SF Chefs Lets You Eat, Drink and Ogle Chefs and Their Goods",
"title": "SF Chefs Lets You Eat, Drink and Ogle Chefs and Their Goods",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/davidlawrence_group500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/davidlawrence_group500.jpg\" alt=\"Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef and David Lawrence photo courtesy of SF Chefs\" title=\"Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef and David Lawrence photo courtesy of SF Chefs\" width=\"500\" height=\"357\" class=\"alignnone size-full wp-image-45407\">\u003c/a>\u003cbr>\n\u003cem>Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef (middle) and David Lawrence Photo courtesy of SF Chefs\u003c/em> \u003c/p>\n\u003cp>That cooking school mantra is so true: we eat with the eyes first. If your heart quickens (even a little) at the chance of also batting an eye at a known chef who happens to be plating your food, San Francisco event planners have something for you. August 3 to August 5, the fourth-annual \u003ca href=\"http://sfchefsfoodwine.com/events/grand-tasting-tent/\">SF Chefs Grand Tasting tent\u003c/a> is slated to turn Union Square into an urban garden party swirl with food, cocktails, wine tastes from 30 wineries, mixologists, and of course chefs. It's a good way to, say, check out the latest molecular gastronomy dish at one table and stroll over for a nibble of seafood ceviche in the next breath. Pacing is everything, and taking breaks and staying hydrated will give you more staying power. There are also classes, food pairings, volunteer opportunities, cooking competitions and a full menu of culinary and sweet offerings from 25 chefs, including \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/\">Dominique\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/07/dominique-crenns-iron-chef-appearance-bay-area-eats/\">Crenn\u003c/a>, Arnold Wong, Hoss Zare, Traci Des Jardins, Chris Cosentino, Tyler Florence (TyFlo), Ryan Scott, Thomas McNaughton and Staffan Terje. Dinners and related events are happening throughout the city leading up to late July, and a \u003ca href=\"http://sfchefsfoodwine.com/events/all/\">full list of events\u003c/a> is available on the SF Chefs website. Check out the \u003ca href=\"http://www.epicuring.com/california/event/sf-chefs-food-wine-spirits-week-july-7-aug-5-25-special-epicuring-discount/\">discount code\u003c/a> available for many events via Epicuring.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/emilywithchefs500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/emilywithchefs500.jpg\" alt=\"Chef Mark Dommen and Chef Emily Luchetti with other chefs at SF Chefs. Photo: Isabelle Aspera, Courtesy of SF Chefs\" title=\"Chef Mark Dommen and Chef Emily Luchetti with other chefs at SF Chefs. Photo: Isabelle Aspera, Courtesy of SF Chefs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-45581\">\u003c/a>\u003cbr>\n\u003cem>Emily Luchetti (far right) with other chefs at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>I have \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/14/sf-chefs-goes-whole-hog/\">written about\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/13/sf-chefs-hospitalitarianism-panel-forget-the-trays/\">worked for SF Chefs\u003c/a> for the three past years. It brings a particular emphasis on our local products, people and places, from farms to restaurants. I was a paid production staff member of the 2010 SF Chefs, and saw that the story behind \u003cem>why\u003c/em> SF Chefs came into being doesn't seem well-known or talked about. The \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a> is a key player in SF Chefs history, and GGRA members say they've had their say from the start on how the events will happen. SF Chefs raises scholarship funds for lower income kids to build the next generation of culinary professionals. Many of the volunteers I managed for SF Chefs were referred by Kevin Westlye and were generally young and enthusiastic about the world of hospitality.\u003c/p>\n\u003cp>To tell the story of SF Chefs, in person and phone interviews were held with the Golden Gate Restaurant Association’s (GGRA) Executive Director \u003ca href=\"http://ggra.org/about/staff/\">Rob Black\u003c/a> and GGRA Board Member and former Executive Director \u003ca href=\"http://ggra.org/about/board/\">Kevin Westlye\u003c/a>, publicist \u003ca href=\"http://www.afandco.com/about-us/andrew-freeman/\">Andrew Freeman\u003c/a>, chefs \u003ca href=\"http://www.1300fillmore.com/\">David Lawrence\u003c/a> (1300 Fillmore), \u003ca href=\"http://www.emilyluchetti.com/\">Emily Luchetti\u003c/a> (Waterbar and Farallon), \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/07/urban-chef-report-craig-stolls-favorite-bay-area-eats/\">Craig Stoll\u003c/a> (Delfina, Locanda, Pizzeria Delfina), \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/11/food-secrets-of-chefrestaurateur-staffan-terje/\">Staffan Terje\u003c/a> (Perbacco and Barbacco) and \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a> (\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/29/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%E2%80%99s-mexico-in-sausalito/\">Copita\u003c/a>). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How did SF Chefs get started?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Kevin Westlye:\u003c/strong> The genesis of the event was looking at San Francisco, the Bay Area and northern California and not seeing a celebratory event that put together artisan products of the region with our incredible chef talent. We also looked at the other festivals that existed -- the Food & Wine Classic in Aspen, South Beach to a certain degree, and Pebble Beach. For all of those events, the chefs were brought into a community for three to four days. They'd have an incredible event and then leave. With our events, the public can come and taste from 25-30 local chefs at a time. \u003c/p>\n\u003cp>\u003cstrong>Craig Stoll:\u003c/strong> I was excited and got involved right away because I thought it was important for San Francisco to have its own food and wine festival. At the start, it was a “duh” moment: why hadn’t we had our own food and wine festival before, of all cities? It’s about showing San Francisco off as a food city. \u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> It was definitely the inspiration of the GGRA Board under Kevin Westlye. There was a lot going on with food and wine festivals happening all over the country. We had a feeling that San Francisco is the epicenter and a culinary Mecca and that we didn't want to lose our position as that leader. Our original meeting was a brainstorming session. We noticed that people in New York and then Las Vegas at that point were comparing themselves to San Francisco. We have Napa and Sonoma, and the start of the farm to table movement with Alice Waters. If we could pull it off, we’d highlight the chefs of San Francisco. It took time to find sponsors--always a challenge, plan it and get the space. \u003c/p>\n\u003cp>\u003cstrong>Joanne Weir:\u003c/strong> I’ve been involved since the beginning because I’m such a supporter of anything San Francisco. We all hear about New York, London and Paris but we really have an incredible food culture here. \u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> The event came about around the importance of San Francisco as a national brand. I came here in the late 80s from London. When you talked about food then, you talked about New York and San Francisco. SF Chefs helped elevate our brand nationally. It’s a period of time to come and taste under one roof. A lot of people love this. Maybe they can’t always afford to come to all of the restaurants that are involved. The event lets you sample or taste from chefs and restaurants and is just a perfect marriage.\u003c/p>\n\u003cp>\u003cstrong>Community is a strong reason for SF Chefs to exist and grow. How has community come into play in your experience with SF Chefs?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> The community element has always been a part of the history of SF Chefs. I’m very proud of it and how it has evolved. \u003c/p>\n\u003cp>\u003cstrong>Staffan Terje:\u003c/strong> It really gets us to connect with each other and exchange ideas. People get to see chefs they know being out there and having fun. Our regular guests get to connect with us. People who haven’t been to the restaurant connect with us. \u003c/p>\n\u003cp>\u003cstrong>Joanne Weir:\u003c/strong> This is where people are all talking about “Did you taste this?” or “Did you see what \u003ca href=\"http://www.aziza-sf.com/mourad_book.html\">Mourad\u003c/a> is doing?” I love the camaraderie. We all do the same thing and get so caught up in our little world. I am at SF Chefs ‘til late at night each year because I love seeing all my friends. \u003c/p>\n\u003cp>We’re really building on the relationships we have with the farmers, and where we get our wine and get our spirits. Chefs cook, but without the farmers, there’s nothing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/AndrewFreemanMayorLeeRobBlack500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/AndrewFreemanMayorLeeRobBlack500.jpg\" alt=\"Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\" title=\"Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-45406\">\u003c/a>\u003cbr>\n\u003cem>Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> From the start, to pull this off, we had to come together around the idea that we are a community about food and wine. Media sponsors donate space and we keep it organic and real and about the chefs, for the chefs. We have our rising stars and we decided “let’s make this about the community,” and also look to our scene leaders.\u003c/p>\n\u003cp>\u003cstrong>Craig Stoll:\u003c/strong> It’s always a schmooze fest.\u003c/p>\n\u003cp>\u003cstrong>Emily Luchetti:\u003c/strong> It’s an opportunity for people to see each other and visit. If there’s some chef you haven’t met, you have a good opportunity to try their food. Networking is work and you make connections but this is like a fun-fest almost. For the people who attend and buy tickets, yes we're working our table but it’s fun to be there, and not just work.\u003c/p>\n\u003cp>\u003cstrong>Rob Black:\u003c/strong> We’re all about fostering community in our culinary world and see people in each others kitchens, sharing recipes, farms and vendors. We also have \u003ca href=\"http://sfchefsfoodwine.com/events/dinner-party-project/\">dinner party projects\u003c/a> to showcase innovation and creativity from our community. One of the great ones will be \u003ca href=\"http://sfchefsfoodwine.com/events/07/8/\">Dominique Crenn cooking with Jason Fox\u003c/a>. We asked her “What would be fun for you?” and she said that he would be someone she’d like to work with. [EDITOR’S NOTE: In March 2012, Chef Crenn shared with Bay Area Bites that she was a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/\">fan of Jason Fox’s cooking at Commonwealth\u003c/a>]. \u003c/p>\n\u003cp>\u003cstrong>What’s on the menu for this year?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> Sliders are really popular. I think people want that safe adventure and to know that for the ticket price, they’ll get enough to eat and enough wine.\u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> I’m deciding what to serve. I’m known for grits and short ribs and fried green tomatoes. Last year, I did white grits with pesto, white grits with BBQ chicken and goat cheese. It’s a Southern style dish with California sophistication. The year before I did grits with bleu cheese. People say “Wow this is good.” The idea is to never run out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/EmilyLuchetti300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/EmilyLuchetti300.jpg\" alt=\"Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\" title=\"Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-45582\">\u003c/a>\u003cbr>\n\u003cem>Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Emily Luchetti:\u003c/strong> We usually do something fruit-related because it’s summer and you want to take advantage of fruit and also serve a lot of people with no fork. They’re holding a dish and glass of wine sometimes. I do something tried and true that I know they’ll like.\u003c/p>\n\u003cp>\u003cstrong>Any bloopers from past SF Chefs events?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> Last year, the ribbon cutting with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/11/valentines-treats-food-secrets-of-baker-banker/\">Baker & Banker\u003c/a> involved an incredible cake. The wind was so intense that pieces of the cake were blowing up. We were trying to act like it’s not cold and learned to do the ribbon cutting inside, on the stage. Each year we learn how to make it better.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The first year, we scheduled a cooking demo at Macy’s and no one checked to see if the store would be open that early. It wasn’t open for the demo. There was one big line and we checked with security and did an impromptu “let’s bring everyone in,” and the guests thought it was really cool. \u003c/p>\n\n",
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"excerpt": "Mary Ladd reports on the history behind the SF Chefs food festival, which is celebrating its fourth year this summer with a bounty of dinners, tastings, classes, and cooking demos. SF Chefs is the brainchild of the Golden Gate Restaurant Association and celebrates our culinary community.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/davidlawrence_group500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/davidlawrence_group500.jpg\" alt=\"Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef and David Lawrence photo courtesy of SF Chefs\" title=\"Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef and David Lawrence photo courtesy of SF Chefs\" width=\"500\" height=\"357\" class=\"alignnone size-full wp-image-45407\">\u003c/a>\u003cbr>\n\u003cem>Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef (middle) and David Lawrence Photo courtesy of SF Chefs\u003c/em> \u003c/p>\n\u003cp>That cooking school mantra is so true: we eat with the eyes first. If your heart quickens (even a little) at the chance of also batting an eye at a known chef who happens to be plating your food, San Francisco event planners have something for you. August 3 to August 5, the fourth-annual \u003ca href=\"http://sfchefsfoodwine.com/events/grand-tasting-tent/\">SF Chefs Grand Tasting tent\u003c/a> is slated to turn Union Square into an urban garden party swirl with food, cocktails, wine tastes from 30 wineries, mixologists, and of course chefs. It's a good way to, say, check out the latest molecular gastronomy dish at one table and stroll over for a nibble of seafood ceviche in the next breath. Pacing is everything, and taking breaks and staying hydrated will give you more staying power. There are also classes, food pairings, volunteer opportunities, cooking competitions and a full menu of culinary and sweet offerings from 25 chefs, including \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/\">Dominique\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/07/dominique-crenns-iron-chef-appearance-bay-area-eats/\">Crenn\u003c/a>, Arnold Wong, Hoss Zare, Traci Des Jardins, Chris Cosentino, Tyler Florence (TyFlo), Ryan Scott, Thomas McNaughton and Staffan Terje. Dinners and related events are happening throughout the city leading up to late July, and a \u003ca href=\"http://sfchefsfoodwine.com/events/all/\">full list of events\u003c/a> is available on the SF Chefs website. Check out the \u003ca href=\"http://www.epicuring.com/california/event/sf-chefs-food-wine-spirits-week-july-7-aug-5-25-special-epicuring-discount/\">discount code\u003c/a> available for many events via Epicuring.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/emilywithchefs500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/emilywithchefs500.jpg\" alt=\"Chef Mark Dommen and Chef Emily Luchetti with other chefs at SF Chefs. Photo: Isabelle Aspera, Courtesy of SF Chefs\" title=\"Chef Mark Dommen and Chef Emily Luchetti with other chefs at SF Chefs. Photo: Isabelle Aspera, Courtesy of SF Chefs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-45581\">\u003c/a>\u003cbr>\n\u003cem>Emily Luchetti (far right) with other chefs at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>I have \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/14/sf-chefs-goes-whole-hog/\">written about\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/13/sf-chefs-hospitalitarianism-panel-forget-the-trays/\">worked for SF Chefs\u003c/a> for the three past years. It brings a particular emphasis on our local products, people and places, from farms to restaurants. I was a paid production staff member of the 2010 SF Chefs, and saw that the story behind \u003cem>why\u003c/em> SF Chefs came into being doesn't seem well-known or talked about. The \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a> is a key player in SF Chefs history, and GGRA members say they've had their say from the start on how the events will happen. SF Chefs raises scholarship funds for lower income kids to build the next generation of culinary professionals. Many of the volunteers I managed for SF Chefs were referred by Kevin Westlye and were generally young and enthusiastic about the world of hospitality.\u003c/p>\n\u003cp>To tell the story of SF Chefs, in person and phone interviews were held with the Golden Gate Restaurant Association’s (GGRA) Executive Director \u003ca href=\"http://ggra.org/about/staff/\">Rob Black\u003c/a> and GGRA Board Member and former Executive Director \u003ca href=\"http://ggra.org/about/board/\">Kevin Westlye\u003c/a>, publicist \u003ca href=\"http://www.afandco.com/about-us/andrew-freeman/\">Andrew Freeman\u003c/a>, chefs \u003ca href=\"http://www.1300fillmore.com/\">David Lawrence\u003c/a> (1300 Fillmore), \u003ca href=\"http://www.emilyluchetti.com/\">Emily Luchetti\u003c/a> (Waterbar and Farallon), \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/07/urban-chef-report-craig-stolls-favorite-bay-area-eats/\">Craig Stoll\u003c/a> (Delfina, Locanda, Pizzeria Delfina), \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/11/food-secrets-of-chefrestaurateur-staffan-terje/\">Staffan Terje\u003c/a> (Perbacco and Barbacco) and \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a> (\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/29/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%E2%80%99s-mexico-in-sausalito/\">Copita\u003c/a>). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How did SF Chefs get started?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Kevin Westlye:\u003c/strong> The genesis of the event was looking at San Francisco, the Bay Area and northern California and not seeing a celebratory event that put together artisan products of the region with our incredible chef talent. We also looked at the other festivals that existed -- the Food & Wine Classic in Aspen, South Beach to a certain degree, and Pebble Beach. For all of those events, the chefs were brought into a community for three to four days. They'd have an incredible event and then leave. With our events, the public can come and taste from 25-30 local chefs at a time. \u003c/p>\n\u003cp>\u003cstrong>Craig Stoll:\u003c/strong> I was excited and got involved right away because I thought it was important for San Francisco to have its own food and wine festival. At the start, it was a “duh” moment: why hadn’t we had our own food and wine festival before, of all cities? It’s about showing San Francisco off as a food city. \u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> It was definitely the inspiration of the GGRA Board under Kevin Westlye. There was a lot going on with food and wine festivals happening all over the country. We had a feeling that San Francisco is the epicenter and a culinary Mecca and that we didn't want to lose our position as that leader. Our original meeting was a brainstorming session. We noticed that people in New York and then Las Vegas at that point were comparing themselves to San Francisco. We have Napa and Sonoma, and the start of the farm to table movement with Alice Waters. If we could pull it off, we’d highlight the chefs of San Francisco. It took time to find sponsors--always a challenge, plan it and get the space. \u003c/p>\n\u003cp>\u003cstrong>Joanne Weir:\u003c/strong> I’ve been involved since the beginning because I’m such a supporter of anything San Francisco. We all hear about New York, London and Paris but we really have an incredible food culture here. \u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> The event came about around the importance of San Francisco as a national brand. I came here in the late 80s from London. When you talked about food then, you talked about New York and San Francisco. SF Chefs helped elevate our brand nationally. It’s a period of time to come and taste under one roof. A lot of people love this. Maybe they can’t always afford to come to all of the restaurants that are involved. The event lets you sample or taste from chefs and restaurants and is just a perfect marriage.\u003c/p>\n\u003cp>\u003cstrong>Community is a strong reason for SF Chefs to exist and grow. How has community come into play in your experience with SF Chefs?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> The community element has always been a part of the history of SF Chefs. I’m very proud of it and how it has evolved. \u003c/p>\n\u003cp>\u003cstrong>Staffan Terje:\u003c/strong> It really gets us to connect with each other and exchange ideas. People get to see chefs they know being out there and having fun. Our regular guests get to connect with us. People who haven’t been to the restaurant connect with us. \u003c/p>\n\u003cp>\u003cstrong>Joanne Weir:\u003c/strong> This is where people are all talking about “Did you taste this?” or “Did you see what \u003ca href=\"http://www.aziza-sf.com/mourad_book.html\">Mourad\u003c/a> is doing?” I love the camaraderie. We all do the same thing and get so caught up in our little world. I am at SF Chefs ‘til late at night each year because I love seeing all my friends. \u003c/p>\n\u003cp>We’re really building on the relationships we have with the farmers, and where we get our wine and get our spirits. Chefs cook, but without the farmers, there’s nothing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/AndrewFreemanMayorLeeRobBlack500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/AndrewFreemanMayorLeeRobBlack500.jpg\" alt=\"Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\" title=\"Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-45406\">\u003c/a>\u003cbr>\n\u003cem>Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> From the start, to pull this off, we had to come together around the idea that we are a community about food and wine. Media sponsors donate space and we keep it organic and real and about the chefs, for the chefs. We have our rising stars and we decided “let’s make this about the community,” and also look to our scene leaders.\u003c/p>\n\u003cp>\u003cstrong>Craig Stoll:\u003c/strong> It’s always a schmooze fest.\u003c/p>\n\u003cp>\u003cstrong>Emily Luchetti:\u003c/strong> It’s an opportunity for people to see each other and visit. If there’s some chef you haven’t met, you have a good opportunity to try their food. Networking is work and you make connections but this is like a fun-fest almost. For the people who attend and buy tickets, yes we're working our table but it’s fun to be there, and not just work.\u003c/p>\n\u003cp>\u003cstrong>Rob Black:\u003c/strong> We’re all about fostering community in our culinary world and see people in each others kitchens, sharing recipes, farms and vendors. We also have \u003ca href=\"http://sfchefsfoodwine.com/events/dinner-party-project/\">dinner party projects\u003c/a> to showcase innovation and creativity from our community. One of the great ones will be \u003ca href=\"http://sfchefsfoodwine.com/events/07/8/\">Dominique Crenn cooking with Jason Fox\u003c/a>. We asked her “What would be fun for you?” and she said that he would be someone she’d like to work with. [EDITOR’S NOTE: In March 2012, Chef Crenn shared with Bay Area Bites that she was a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/\">fan of Jason Fox’s cooking at Commonwealth\u003c/a>]. \u003c/p>\n\u003cp>\u003cstrong>What’s on the menu for this year?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> Sliders are really popular. I think people want that safe adventure and to know that for the ticket price, they’ll get enough to eat and enough wine.\u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> I’m deciding what to serve. I’m known for grits and short ribs and fried green tomatoes. Last year, I did white grits with pesto, white grits with BBQ chicken and goat cheese. It’s a Southern style dish with California sophistication. The year before I did grits with bleu cheese. People say “Wow this is good.” The idea is to never run out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/EmilyLuchetti300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/EmilyLuchetti300.jpg\" alt=\"Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\" title=\"Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-45582\">\u003c/a>\u003cbr>\n\u003cem>Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Emily Luchetti:\u003c/strong> We usually do something fruit-related because it’s summer and you want to take advantage of fruit and also serve a lot of people with no fork. They’re holding a dish and glass of wine sometimes. I do something tried and true that I know they’ll like.\u003c/p>\n\u003cp>\u003cstrong>Any bloopers from past SF Chefs events?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> Last year, the ribbon cutting with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/11/valentines-treats-food-secrets-of-baker-banker/\">Baker & Banker\u003c/a> involved an incredible cake. The wind was so intense that pieces of the cake were blowing up. We were trying to act like it’s not cold and learned to do the ribbon cutting inside, on the stage. Each year we learn how to make it better.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The first year, we scheduled a cooking demo at Macy’s and no one checked to see if the store would be open that early. It wasn’t open for the demo. There was one big line and we checked with security and did an impromptu “let’s bring everyone in,” and the guests thought it was really cool. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Shuei-Do-Manju-Shop-Azuki-Lima-Bean560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45331\" title=\"Azuki and Lima Bean Filled Mochi From Shuei-Do Manju Shop, San Jose\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Shuei-Do-Manju-Shop-Azuki-Lima-Bean560.jpg\" alt=\"Azuki and Lima Bean Filled Mochi From Shuei-Do Manju Shop, San Jose\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Azuki & Lima Bean Filled Mochi From Shuei-Do Manju Shop, San Jose\u003c/em>\u003c/p>\n\u003cp>If you've ever had \u003ca href=\"http://simplymochi.com/\">mochi\u003c/a> (or manju), you'll know that you can't eat just one. Its contrast of light yet densely chewy texture and mild sweetness is filled with everything from the traditional red azuki or white lima bean paste, to green tea ice cream.\u003c/p>\n\u003cp>Japanese mochi is a small ping pong ball-sized dessert made from glutinous rice paste, molded into a round ball or cut into squares, and filled with, most traditionally, red or white bean paste. The exterior is dusted with a bit of rice flour to prevent sticking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Shuei-Do-Manju-Shop-Goodies560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45332\" title=\"Shuei-Do Manju Shop Goodies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Shuei-Do-Manju-Shop-Goodies560.jpg\" alt=\"Shuei-Do Manju Shop Goodies\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Shuei-Do Manju Shop Goodies\u003c/em>\u003c/p>\n\u003cp>One of the only Bay Area Japanese confectionery shops left in the Bay Area, \u003ca href=\"http://www.japantownsanjose.org/shueidomanjushop.html\">Shuei-Do Manju Shop\u003c/a> in San Jose's Japantown has been making these treats the old-fashioned way by hand for over 60 years. You can find many traditional versions, along with some fun flavors like raspberry, coconut, and peanut butter (they're not available everyday, so call to find out what the flavors of the day are). The care and artistry of each piece comes through in every bite. The mochi exterior is soft, chewy, and dense, while the interior red bean filling is thick and sweet.\u003cbr>\nShuei-Do Manju Shop is a San Jose treasure and has earned a devoted cult following. It's an even more popular destination in the summer because of their other specialty: Hawaiian shaved ice.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Wideshot560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45333\" title=\"Mochicream Display Case of Various Mochi Flavors\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Wideshot560.jpg\" alt=\"Mochicream Display Case of Various Mochi Flavors\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Mochicream Display Case of Various Mochi Flavors\u003c/em>\u003c/p>\n\u003cp>On the other end of the mochi scale is \u003ca href=\"http://www.mochicream.com/\">Mochicream\u003c/a>. This popular Japanese chain calls itself a \"Japanese Sweets Deli.\" They're doing for mochi what Pinkberry did for frozen yogurt, or Sprinkles for cupcakes.\u003c/p>\n\u003cp>Their only Northern California outpost is located inside the Japanese mini-mall, Mitsuwa Marketplace in San Jose. Daring mochi flavors like Caramel Macchiato, Cranberry, Blueberry Yogurt and Orange Cheese fill their immaculately arranged refrigerated glass cases.\u003c/p>\n\u003cp>I was surprised to learn that their sweets are made in Japan and then shipped fresh to the States, weekly. It’s not exactly homemade like Grandma would make.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Cranberry-Honey560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45334\" title=\"Mochicream Cranberry Cream Mochi With Layer of White Bean Filling\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Cranberry-Honey560.jpg\" alt=\"Mochicream Cranberry Cream Mochi With Layer of White Bean Filling\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Mochicream Cranberry Cream Mochi With Layer of White Bean Filling\u003c/em>\u003c/p>\n\u003cp>And mochi, when filled with cream, can easily get soggy because of all the moisture. They've combated this problem by surrounding the cream fillings with white bean paste, creating almost a layer of insulation inside each mochi ball. This way, they're able to freeze these confections and ship them all the way out here without extensive damage to its flavor or texture. And they instruct you to let them \"defrost\" for about 15 minutes before diving in.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Apple-Pie560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45335\" title=\"Mochicream Apple Pie Filled Mochi\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Apple-Pie560.jpg\" alt=\"Mochicream Apple Pie Filled Mochi\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Mochicream Apple Pie Filled Mochi\u003c/em>\u003c/p>\n\u003cp>The mochi is soft, light and airy, but a bit of sogginess does indeed plague this international treat. But if you’re into mochi or are looking for something sweet that is a bit out of the ordinary, it’s definitely worth a try. The Apple Pie was my far and away favorite, with bits of apple pie filling and little pie crust crumbles to give it some real depth of flavor and surprising texture. My second favorite was the Darjeeling for its nice subtle yet distinct tea flavor that fortunately, wasn’t too sweet.\u003c/p>\n\u003cp>Whether you've tried mochi before or not, both these places offer up some great examples of this classic sweet Japanese treat.\u003c/p>\n\u003cp>\u003ca href=\"http://www.japantownsanjose.org/shueidomanjushop.html\">Shuei-Do Manju Shop\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 217 E. Jackson Street, San Jose\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (408) 294-4148\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Shuei-Do-Manju-Shop/158907897678\">Shuei-Do Manju Shop\u003c/a>\u003cbr>\n\u003cstrong>Prices:\u003c/strong> Between $1 to $3\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mochicream.com/\">Mochicream\u003c/a>\u003cbr>\n(Located inside Mitsuwa Marketplace)\u003cbr>\n\u003cstrong>Address:\u003c/strong> 675 Saratoga Ave., San Jose\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (408) 725-9263\u003cbr>\n\u003cstrong>Prices:\u003c/strong> Between $1 to $3\u003c/p>\n\n",
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"excerpt": "Elaine Wu shares two places in San Jose where you can get Japanese mochi -- one makes these treats the old-fashioned way by hand, the other takes a modern approach and the mochi is made in Japan and shipped fresh to the States, weekly. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Shuei-Do-Manju-Shop-Azuki-Lima-Bean560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45331\" title=\"Azuki and Lima Bean Filled Mochi From Shuei-Do Manju Shop, San Jose\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Shuei-Do-Manju-Shop-Azuki-Lima-Bean560.jpg\" alt=\"Azuki and Lima Bean Filled Mochi From Shuei-Do Manju Shop, San Jose\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Azuki & Lima Bean Filled Mochi From Shuei-Do Manju Shop, San Jose\u003c/em>\u003c/p>\n\u003cp>If you've ever had \u003ca href=\"http://simplymochi.com/\">mochi\u003c/a> (or manju), you'll know that you can't eat just one. Its contrast of light yet densely chewy texture and mild sweetness is filled with everything from the traditional red azuki or white lima bean paste, to green tea ice cream.\u003c/p>\n\u003cp>Japanese mochi is a small ping pong ball-sized dessert made from glutinous rice paste, molded into a round ball or cut into squares, and filled with, most traditionally, red or white bean paste. The exterior is dusted with a bit of rice flour to prevent sticking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Shuei-Do-Manju-Shop-Goodies560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45332\" title=\"Shuei-Do Manju Shop Goodies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Shuei-Do-Manju-Shop-Goodies560.jpg\" alt=\"Shuei-Do Manju Shop Goodies\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Shuei-Do Manju Shop Goodies\u003c/em>\u003c/p>\n\u003cp>One of the only Bay Area Japanese confectionery shops left in the Bay Area, \u003ca href=\"http://www.japantownsanjose.org/shueidomanjushop.html\">Shuei-Do Manju Shop\u003c/a> in San Jose's Japantown has been making these treats the old-fashioned way by hand for over 60 years. You can find many traditional versions, along with some fun flavors like raspberry, coconut, and peanut butter (they're not available everyday, so call to find out what the flavors of the day are). The care and artistry of each piece comes through in every bite. The mochi exterior is soft, chewy, and dense, while the interior red bean filling is thick and sweet.\u003cbr>\nShuei-Do Manju Shop is a San Jose treasure and has earned a devoted cult following. It's an even more popular destination in the summer because of their other specialty: Hawaiian shaved ice.\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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Wideshot560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45333\" title=\"Mochicream Display Case of Various Mochi Flavors\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Wideshot560.jpg\" alt=\"Mochicream Display Case of Various Mochi Flavors\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Mochicream Display Case of Various Mochi Flavors\u003c/em>\u003c/p>\n\u003cp>On the other end of the mochi scale is \u003ca href=\"http://www.mochicream.com/\">Mochicream\u003c/a>. This popular Japanese chain calls itself a \"Japanese Sweets Deli.\" They're doing for mochi what Pinkberry did for frozen yogurt, or Sprinkles for cupcakes.\u003c/p>\n\u003cp>Their only Northern California outpost is located inside the Japanese mini-mall, Mitsuwa Marketplace in San Jose. Daring mochi flavors like Caramel Macchiato, Cranberry, Blueberry Yogurt and Orange Cheese fill their immaculately arranged refrigerated glass cases.\u003c/p>\n\u003cp>I was surprised to learn that their sweets are made in Japan and then shipped fresh to the States, weekly. It’s not exactly homemade like Grandma would make.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Cranberry-Honey560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45334\" title=\"Mochicream Cranberry Cream Mochi With Layer of White Bean Filling\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Cranberry-Honey560.jpg\" alt=\"Mochicream Cranberry Cream Mochi With Layer of White Bean Filling\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Mochicream Cranberry Cream Mochi With Layer of White Bean Filling\u003c/em>\u003c/p>\n\u003cp>And mochi, when filled with cream, can easily get soggy because of all the moisture. They've combated this problem by surrounding the cream fillings with white bean paste, creating almost a layer of insulation inside each mochi ball. This way, they're able to freeze these confections and ship them all the way out here without extensive damage to its flavor or texture. And they instruct you to let them \"defrost\" for about 15 minutes before diving in.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Apple-Pie560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45335\" title=\"Mochicream Apple Pie Filled Mochi\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Apple-Pie560.jpg\" alt=\"Mochicream Apple Pie Filled Mochi\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Mochicream Apple Pie Filled Mochi\u003c/em>\u003c/p>\n\u003cp>The mochi is soft, light and airy, but a bit of sogginess does indeed plague this international treat. But if you’re into mochi or are looking for something sweet that is a bit out of the ordinary, it’s definitely worth a try. The Apple Pie was my far and away favorite, with bits of apple pie filling and little pie crust crumbles to give it some real depth of flavor and surprising texture. My second favorite was the Darjeeling for its nice subtle yet distinct tea flavor that fortunately, wasn’t too sweet.\u003c/p>\n\u003cp>Whether you've tried mochi before or not, both these places offer up some great examples of this classic sweet Japanese treat.\u003c/p>\n\u003cp>\u003ca href=\"http://www.japantownsanjose.org/shueidomanjushop.html\">Shuei-Do Manju Shop\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 217 E. Jackson Street, San Jose\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (408) 294-4148\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Shuei-Do-Manju-Shop/158907897678\">Shuei-Do Manju Shop\u003c/a>\u003cbr>\n\u003cstrong>Prices:\u003c/strong> Between $1 to $3\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mochicream.com/\">Mochicream\u003c/a>\u003cbr>\n(Located inside Mitsuwa Marketplace)\u003cbr>\n\u003cstrong>Address:\u003c/strong> 675 Saratoga Ave., San Jose\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (408) 725-9263\u003cbr>\n\u003cstrong>Prices:\u003c/strong> Between $1 to $3\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thy Tran’s Asian-Themed Classes Empower Cooks on Both Sides of Bay",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Thy-Tran1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Thy-Tran1.jpg\" alt=\"Thy Tran\" title=\"Thy Tran\" width=\"400\" height=\"509\" class=\"alignnone size-full wp-image-44931\">\u003c/a>\u003cbr>\n\u003cem>Thy Tran in \u003ca href=\"http://fancyham.com/shirts/Fancy_Shirts/This_is_how_I_roll.html\">shirt designed by her husband\u003c/a>\u003c/em>\u003c/p>\n\u003cp>I’m freaking out. The layered \u003cem>pandan\u003c/em> rice cake--for which I so carefully poured 6 alternating colored layers--is totally stuck to the pan. No worries. \u003ca href=\"http://www.wanderingspoon.com/ws/Wandering_Spoon_-_A_World_of_Food_-_Thy_Tran.html\">Thy Tran\u003c/a>, instructor of this Steamed Asian Sweets class at the \u003ca href=\"http://www.oacc.cc/programs/classes/culinaryworkshops.html\">Oakland Asian Cultural Center\u003c/a>, calmly comes to my rescue, directing me to put the cake in the frig for a quick cool-down, after which it effortlessly peels out of the pan.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pandan-layerd-rice-cake1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pandan-layerd-rice-cake1.jpg\" alt=\"pandan layered rice cake\" title=\"pandan layered rice cake\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-44936\">\u003c/a>\u003cbr>\n\u003cem>Pandan layered rice cake\u003c/em>\u003c/p>\n\u003cp>After months of hearing about the wonderful range of Asian Cooking classes at OACC, I finally make it here for a four-hour class in their Oakland Chinatown kitchen. Sadly, it turns out this is the last class in a series entitled Cooking with the Senses, Fundamentals of Asian Food. \u003c/p>\n\u003cp>Previous classes centered on handmade noodles, flatbreads and crepes, wok cookery, fearless frying, all taught by noted chef, author, educator (and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Bay Area Bites blogger\u003c/a>) Thy Tran. Lucky for me, she saves dessert until last. Actually, Tran explains in her introductory remarks, “dessert” is a misnomer, because after a big Asian meal, the most common final course would be fruit. These sweet dishes are more often eaten as mid-morning or mid-afternoon snacks. Our class will be making 3 sweets: Thai coconut sticky rice with mango, Chinese burnt sugar teacup cakes and classic South East Asian layered rice cakes, flavored with fragrant \u003cem>pandan\u003c/em> leaves, which Tran calls, “the vanilla of South East Asia.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pandan-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pandan-Collage.jpg\" alt=\"pandan leaves and extract\" title=\"pandan leaves and extract\" width=\"560\" height=\"262\" class=\"alignnone size-full wp-image-44638\">\u003c/a>\u003cbr>\n\u003cem>Pandan leaves, extract and after chopping, blending and straining\u003c/em>\u003c/p>\n\u003cp>But first, an explanation of the benefits of steaming from Tran, who admits to being “wonky about food. I like how the science explains what’s happening in the kitchen.” This healthful way of cooking, she tells the eight of us, offers moist heat at a controllable 212 degrees that results in subtle flavors and textures. Traditionally, most people in Asia do not have ovens, and steaming their cakes and other sweets also conserves fuel.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tools.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tools.jpg\" alt=\"tools\" title=\"tools\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-44639\">\u003c/a>\u003c/p>\n\u003cp>After introducing us to a range of bamboo and metal steaming pans, Tran describes the ingredients we will be using today, including the pandan leaves, a Southeast Asian staple that has the option of a convenient bottled extract. Then, it’s on to tools and techniques. To easily split coconuts, Tran demonstrates how to turn a coconut with one hand, as you give it a series of smart thwacks along its “equator” with the back of a kitchen cleaver, until the sound changes, signaling an imminent split. Then one sits on a special coconut stool with a zig-zaggedy sharp tool held between the knees to scrape out the white flesh.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/coconut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/coconut.jpg\" alt=\"coconut\" title=\"coconut\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-44641\">\u003c/a>\u003c/p>\n\u003cp>With that, we are on our own, in two teams, to make the three recipes on the sheets provided. Tran keeps a close eye on us, clarifying, adding information, or helping a stuck student (like me with my stubborn pandan cake). The enticing aroma of fresh coconut rides the steamy hot air above the range top, set with our steaming covered pans and pots. Magically, we see our teacups of batter sprout into puffy little cake mushrooms after their steam bath. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/burnt-sugar-teacup-cakes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/burnt-sugar-teacup-cakes.jpg\" alt=\"burnt sugar teacup cakes\" title=\"burnt sugar teacup cakes\" width=\"560\" height=\"280\" class=\"alignnone size-full wp-image-44637\">\u003c/a>\u003cbr>\n\u003cem>Chinese burnt sugar teacup cakes before and after their steam bath\u003c/em>\u003c/p>\n\u003cp>After enjoying the cakes and sticky rice with mango, I interview Tran about her cooking philosophy and upcoming classes, including a three class Sunday series in July at San Francisco’s \u003ca href=\"http://18reasons.org/\">18 Reasons\u003c/a>, entitled Fundamental Techniques of Asian Cooking: Fish, Chicken and Eggs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/steamed-sweets-Collage1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/steamed-sweets-Collage1.jpg\" alt=\"steamed sweets Collage\" title=\"steamed sweets Collage\" width=\"560\" height=\"280\" class=\"alignnone size-full wp-image-44645\">\u003c/a>\u003cbr>\n\u003cem>Coconut sticky rice with mango and layered pandan rice cake\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>I noticed that your classes tend to focus on teaching techniques, rather than a single dish or menu. Why is that?\u003c/strong>\u003c/p>\n\u003cp>My goal in focusing on techniques is to wean people away from a dependence on the literal words in a cookbook and empower them to trust what’s in front of them, and rely on their senses. If you are just learning how to cook a specific recipe and don't understand the techniques involved, that won’t necessarily build confidence. The way to dissipate fear is through practice, so students learn to view cooking as a cause and effect process: if I do this, then I can expect that to happen. It’s also true that the move away from prepared foods to whole, organic ingredients adds unpredictability. Non-engineered tomatoes come in a range of sizes, textures and flavors.\u003c/p>\n\u003cp>In my private classes I often teach a meal-based menu, but I love teaching a series because students can build on their skills. The three classes at 18 Reasons spotlight fundamental techniques in Asian cuisines, organized around three common ingredients, fish, chicken and eggs. It’s empowering to teach students a technique that they can use for a lifetime, even in non-Asian cooking. I think to myself, if I were stuck on an island, which would I rather have: a Thai cookbook or the knowledge of how to gut a fish and combine it with heat and salt?\u003c/p>\n\u003cp>\u003cstrong>How do your two current teaching venues compare?\u003c/strong>\u003c/p>\n\u003cp>I love working at both \u003ca href=\"http://www.oacc.cc/programs/classes/culinaryworkshops.html\">OACC\u003c/a> and \u003ca href=\"http://18reasons.org/\">18 Reasons\u003c/a> because they are both consciously working at building community in different ways. \u003c/p>\n\u003cp>OACC attracts mostly young Asian Americans, often from as far away as San Jose or even Santa Cruz. It's very community based and offers quite reasonably priced classes. The students are predominately young Asian Americans who are learning how to cook the foods they might have grown up with but never learned to prepare themselves. The younger generation is interested in all kinds of Asian foods, so I try to incorporate a variety of flavor profiles into each class.\u003c/p>\n\u003cp>18 Reasons has a more general approach regarding engaging our community through food and art. They also just moved and have a great new kitchen. They are really open to a wide range of issues and embrace fully the complexity of food. My classes there attract typical San Francisco foodies and that also happens to be a really diverse group.\u003c/p>\n\u003cp>\u003cstrong>What prompted your move to the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>I grew up in the Midwest and after kind of burning-out working in community-based non-profits, I decided to take my life in a new direction. I came to the Bay Area in 1995 to attend cooking school. But I’ve always been comfortable in the kitchen. As the oldest child, I was my mother’s prep cook since I was 5 years old. The kitchen was where she told me her stories of growing up in Vietnam. Since she worked nights, I started making dinners at age 8. And my birthday gifts always were connected to food. I remember the thrill of getting a Peugeot pepper grinder for my 16th birthday! After culinary school, I worked in restaurants, but found it very isolating. I would put this plate of food up in the window and it would be taken away and I would never know who ate it. Since I think food is such an important way to build connections and since I want to instill confidence and courage, I decided that teaching was a better place for me.\u003c/p>\n\u003cp>\u003cstrong>Are you planning any future projects at the Oakland Asian Cultural Center?\u003c/strong>\u003c/p>\n\u003cp>We’re talking about a series of classes with an intergenerational focus, to facilitate a sense of learning about food and cooking within the family. We’re trying to create a space where parents and kids can learn together, where parents can relax and not feel pressure to be the expert on traditional dishes, because, quite honestly, they might not know how to make the dishes. Instead, they can experience how easy it is to include kids in their cooking time. It’s just so convenient to go out and have someone else make your wontons or mochi or spring rolls. Important skills and stories are being lost, though, so we’d like to encourage families to begin incorporating a little of that cooking-together time back into their lives in a fun and nonjudgmental way.\u003c/p>\n\u003cp>\u003cstrong>You are also the founder and director of the \u003ca href=\"http://www.asianculinaryforum.org/home\">Asian Culinary Forum\u003c/a>. How does that relate to your teaching?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>ACForum grew out of my work in the cookbook publishing industry, actually. My co-founders, Ruta Kahate and Andrea Nguyen, are also cookbook authors. We realized that there was a need for discussions about Asian cuisine from a more matter-of-fact point of view, to explore innovation and change as well as history and culture. And to do it in a way that’s relevant to an extremely diverse audience. There are some pretty predictable tropes out there on ethnic food, and we wanted to dig deeper. Every other year, we host a symposium where we bring together experts across a multitude of disciplines to share their work. This year, we’re studying how Asian and Latino communities have influenced each other and how their common experiences influence our food here in California, from the strawberry fields to high-end restaurants to street food. It’s a huge topic and we’re still figuring out how best to present it, but we’re really excited about it!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Thy-Tran1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Thy-Tran1.jpg\" alt=\"Thy Tran\" title=\"Thy Tran\" width=\"400\" height=\"509\" class=\"alignnone size-full wp-image-44931\">\u003c/a>\u003cbr>\n\u003cem>Thy Tran in \u003ca href=\"http://fancyham.com/shirts/Fancy_Shirts/This_is_how_I_roll.html\">shirt designed by her husband\u003c/a>\u003c/em>\u003c/p>\n\u003cp>I’m freaking out. The layered \u003cem>pandan\u003c/em> rice cake--for which I so carefully poured 6 alternating colored layers--is totally stuck to the pan. No worries. \u003ca href=\"http://www.wanderingspoon.com/ws/Wandering_Spoon_-_A_World_of_Food_-_Thy_Tran.html\">Thy Tran\u003c/a>, instructor of this Steamed Asian Sweets class at the \u003ca href=\"http://www.oacc.cc/programs/classes/culinaryworkshops.html\">Oakland Asian Cultural Center\u003c/a>, calmly comes to my rescue, directing me to put the cake in the frig for a quick cool-down, after which it effortlessly peels out of the pan.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pandan-layerd-rice-cake1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pandan-layerd-rice-cake1.jpg\" alt=\"pandan layered rice cake\" title=\"pandan layered rice cake\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-44936\">\u003c/a>\u003cbr>\n\u003cem>Pandan layered rice cake\u003c/em>\u003c/p>\n\u003cp>After months of hearing about the wonderful range of Asian Cooking classes at OACC, I finally make it here for a four-hour class in their Oakland Chinatown kitchen. Sadly, it turns out this is the last class in a series entitled Cooking with the Senses, Fundamentals of Asian Food. \u003c/p>\n\u003cp>Previous classes centered on handmade noodles, flatbreads and crepes, wok cookery, fearless frying, all taught by noted chef, author, educator (and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Bay Area Bites blogger\u003c/a>) Thy Tran. Lucky for me, she saves dessert until last. Actually, Tran explains in her introductory remarks, “dessert” is a misnomer, because after a big Asian meal, the most common final course would be fruit. These sweet dishes are more often eaten as mid-morning or mid-afternoon snacks. Our class will be making 3 sweets: Thai coconut sticky rice with mango, Chinese burnt sugar teacup cakes and classic South East Asian layered rice cakes, flavored with fragrant \u003cem>pandan\u003c/em> leaves, which Tran calls, “the vanilla of South East Asia.”\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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pandan-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pandan-Collage.jpg\" alt=\"pandan leaves and extract\" title=\"pandan leaves and extract\" width=\"560\" height=\"262\" class=\"alignnone size-full wp-image-44638\">\u003c/a>\u003cbr>\n\u003cem>Pandan leaves, extract and after chopping, blending and straining\u003c/em>\u003c/p>\n\u003cp>But first, an explanation of the benefits of steaming from Tran, who admits to being “wonky about food. I like how the science explains what’s happening in the kitchen.” This healthful way of cooking, she tells the eight of us, offers moist heat at a controllable 212 degrees that results in subtle flavors and textures. Traditionally, most people in Asia do not have ovens, and steaming their cakes and other sweets also conserves fuel.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tools.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tools.jpg\" alt=\"tools\" title=\"tools\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-44639\">\u003c/a>\u003c/p>\n\u003cp>After introducing us to a range of bamboo and metal steaming pans, Tran describes the ingredients we will be using today, including the pandan leaves, a Southeast Asian staple that has the option of a convenient bottled extract. Then, it’s on to tools and techniques. To easily split coconuts, Tran demonstrates how to turn a coconut with one hand, as you give it a series of smart thwacks along its “equator” with the back of a kitchen cleaver, until the sound changes, signaling an imminent split. Then one sits on a special coconut stool with a zig-zaggedy sharp tool held between the knees to scrape out the white flesh.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/coconut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/coconut.jpg\" alt=\"coconut\" title=\"coconut\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-44641\">\u003c/a>\u003c/p>\n\u003cp>With that, we are on our own, in two teams, to make the three recipes on the sheets provided. Tran keeps a close eye on us, clarifying, adding information, or helping a stuck student (like me with my stubborn pandan cake). The enticing aroma of fresh coconut rides the steamy hot air above the range top, set with our steaming covered pans and pots. Magically, we see our teacups of batter sprout into puffy little cake mushrooms after their steam bath. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/burnt-sugar-teacup-cakes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/burnt-sugar-teacup-cakes.jpg\" alt=\"burnt sugar teacup cakes\" title=\"burnt sugar teacup cakes\" width=\"560\" height=\"280\" class=\"alignnone size-full wp-image-44637\">\u003c/a>\u003cbr>\n\u003cem>Chinese burnt sugar teacup cakes before and after their steam bath\u003c/em>\u003c/p>\n\u003cp>After enjoying the cakes and sticky rice with mango, I interview Tran about her cooking philosophy and upcoming classes, including a three class Sunday series in July at San Francisco’s \u003ca href=\"http://18reasons.org/\">18 Reasons\u003c/a>, entitled Fundamental Techniques of Asian Cooking: Fish, Chicken and Eggs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/steamed-sweets-Collage1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/steamed-sweets-Collage1.jpg\" alt=\"steamed sweets Collage\" title=\"steamed sweets Collage\" width=\"560\" height=\"280\" class=\"alignnone size-full wp-image-44645\">\u003c/a>\u003cbr>\n\u003cem>Coconut sticky rice with mango and layered pandan rice cake\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>I noticed that your classes tend to focus on teaching techniques, rather than a single dish or menu. Why is that?\u003c/strong>\u003c/p>\n\u003cp>My goal in focusing on techniques is to wean people away from a dependence on the literal words in a cookbook and empower them to trust what’s in front of them, and rely on their senses. If you are just learning how to cook a specific recipe and don't understand the techniques involved, that won’t necessarily build confidence. The way to dissipate fear is through practice, so students learn to view cooking as a cause and effect process: if I do this, then I can expect that to happen. It’s also true that the move away from prepared foods to whole, organic ingredients adds unpredictability. Non-engineered tomatoes come in a range of sizes, textures and flavors.\u003c/p>\n\u003cp>In my private classes I often teach a meal-based menu, but I love teaching a series because students can build on their skills. The three classes at 18 Reasons spotlight fundamental techniques in Asian cuisines, organized around three common ingredients, fish, chicken and eggs. It’s empowering to teach students a technique that they can use for a lifetime, even in non-Asian cooking. I think to myself, if I were stuck on an island, which would I rather have: a Thai cookbook or the knowledge of how to gut a fish and combine it with heat and salt?\u003c/p>\n\u003cp>\u003cstrong>How do your two current teaching venues compare?\u003c/strong>\u003c/p>\n\u003cp>I love working at both \u003ca href=\"http://www.oacc.cc/programs/classes/culinaryworkshops.html\">OACC\u003c/a> and \u003ca href=\"http://18reasons.org/\">18 Reasons\u003c/a> because they are both consciously working at building community in different ways. \u003c/p>\n\u003cp>OACC attracts mostly young Asian Americans, often from as far away as San Jose or even Santa Cruz. It's very community based and offers quite reasonably priced classes. The students are predominately young Asian Americans who are learning how to cook the foods they might have grown up with but never learned to prepare themselves. The younger generation is interested in all kinds of Asian foods, so I try to incorporate a variety of flavor profiles into each class.\u003c/p>\n\u003cp>18 Reasons has a more general approach regarding engaging our community through food and art. They also just moved and have a great new kitchen. They are really open to a wide range of issues and embrace fully the complexity of food. My classes there attract typical San Francisco foodies and that also happens to be a really diverse group.\u003c/p>\n\u003cp>\u003cstrong>What prompted your move to the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>I grew up in the Midwest and after kind of burning-out working in community-based non-profits, I decided to take my life in a new direction. I came to the Bay Area in 1995 to attend cooking school. But I’ve always been comfortable in the kitchen. As the oldest child, I was my mother’s prep cook since I was 5 years old. The kitchen was where she told me her stories of growing up in Vietnam. Since she worked nights, I started making dinners at age 8. And my birthday gifts always were connected to food. I remember the thrill of getting a Peugeot pepper grinder for my 16th birthday! After culinary school, I worked in restaurants, but found it very isolating. I would put this plate of food up in the window and it would be taken away and I would never know who ate it. Since I think food is such an important way to build connections and since I want to instill confidence and courage, I decided that teaching was a better place for me.\u003c/p>\n\u003cp>\u003cstrong>Are you planning any future projects at the Oakland Asian Cultural Center?\u003c/strong>\u003c/p>\n\u003cp>We’re talking about a series of classes with an intergenerational focus, to facilitate a sense of learning about food and cooking within the family. We’re trying to create a space where parents and kids can learn together, where parents can relax and not feel pressure to be the expert on traditional dishes, because, quite honestly, they might not know how to make the dishes. Instead, they can experience how easy it is to include kids in their cooking time. It’s just so convenient to go out and have someone else make your wontons or mochi or spring rolls. Important skills and stories are being lost, though, so we’d like to encourage families to begin incorporating a little of that cooking-together time back into their lives in a fun and nonjudgmental way.\u003c/p>\n\u003cp>\u003cstrong>You are also the founder and director of the \u003ca href=\"http://www.asianculinaryforum.org/home\">Asian Culinary Forum\u003c/a>. How does that relate to your teaching?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"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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"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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"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.",
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"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>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"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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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
},
"link": "/podcasts/rightnowish",
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