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"disqusTitle": "First Taste: Palette Tea House, a dim sum spot for the Instagram age",
"title": "First Taste: Palette Tea House, a dim sum spot for the Instagram age",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside tag='dim-sum' label='More Dim Sum Around the Bay']\u003c/p>\n\u003cp>\u003cem>By Sarah Chorey \u003c/em>\u003cbr>\nDim sum and Instagram share some things in common. The obvious, of course, is the photogenic nature of the bite-size Chinese morsels which were, like Instagram, invented for the purpose of sharing.\u003c/p>\n\u003cp>But each is also quite deceptive: seemingly simple things—they're just dumplings after all, and just small square pictures in the blogosphere—that are actually pretty complex. Both can quickly tip from fresh and delightful to sticky and overwrought; in other words, dim sum and Instagram are tricky things to master. The new Palette Tea House, opened in Ghirardelli Square this spring, gets props out the gate for rising to the challenge of offering modern, artful dim sum created for the Instagram age.\u003c/p>\n\u003cfigure id=\"attachment_133531\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133531\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-800x533.jpg\" alt=\"Geometric lanterns and lotus patterns in the laser-cut dividing walls put a modern twist on classic Chinese themes at Palette Tea House.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Geometric lanterns and lotus patterns in the laser-cut dividing walls put a modern twist on classic Chinese themes at Palette Tea House. \u003ccite>(Sarah Chorey )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>From owner Willy Ng and general manager Dennis Leung, both of the OG dim sum spot \u003ca href=\"http://koipalace.com/\" target=\"_blank\" rel=\"noopener\">Koi Palace\u003c/a>, opened in 1996, and the newer \u003ca href=\"http://dragonbeaux.com/\" target=\"_blank\" rel=\"noopener\">Dragon Beaux\u003c/a>, \u003ca href=\"https://paletteteahouse.com/\" target=\"_blank\" rel=\"noopener\">Palette Tea House\u003c/a> takes over the ambitious space formerly home to the short-lived Waxman's, a 6,500-square-foot behemoth of a dining hall with high ceilings that all but ensures an energetic, noisy vibe—and that suits the family-style format of dining here just fine.\u003c/p>\n\u003cp>Designed by Sunny Tam of Campbell, CA–based \u003ca href=\"https://www.studio02.net/\" target=\"_blank\" rel=\"noopener\">Studio 02\u003c/a> and C&E Designs' Chris Ho, the whopping 450-seat restaurant has had the good fortune of a modern makeover that echoes Chinese themes—gently, not too heavy-handed—with red and yellow geometric lantern lighting; metal dividing walls laser cut in patterns evoking lotus flowers; and a wooden communal table with a watery zen garden contained as its centerpiece. In other words, the stage is set for big groups ready to dig into towers of bamboo baskets all overflowing with wontons and the like.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chef Stephen Nguyen (Roy's, Bong Sy, Campton Place) has stepped up to the task of crafting classic dim sum dishes in thoroughly modern fashion, and he's turning out small plate after small plate of plump and pretty delicacies just begging for their photo op. Masterful cooking techniques and innovative and seasonal ingredients yield elevated bites including lobster and quail egg siu mai; prickly durian bao; black truffle wagyu rice crepes; and abalone sticky rice. If you're looking for Koi Palace's \u003ca href=\"https://www.instagram.com/p/BukmXXuH1rm/\" target=\"_blank\" rel=\"noopener\">oft-Instagrammed, multihued xiao long bao\u003c/a>, you will find those here, too, but when it comes to photographable fare, Palette has a supermodel all its own: the deep-fried charcoal taro puffs, molded into somewhat wicked little black swans, are \u003ca href=\"https://www.instagram.com/p/BtmdcYtHTR_/\" target=\"_blank\" rel=\"noopener\">ever-ready for their closeup\u003c/a>.\u003c/p>\n\u003cp>The final touch here is a nod to the restaurant's name: the custom, artist-inspired palette plates designed for holding the various colorful sauces. Dip in.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133532\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-1-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Dim sum should always start with dumplings. The lobster ha gow are busting at the wanton-wrapper seams with plump crustacean meat.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133533\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-2-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Really love your lobster? Add an order of the steamed silken egg topped with the stuff for a dish that's luxurious in flavor while light in texture.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133534\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-3-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>The mighty, steamed Kurobuta truffle XLB is twice the size of any regular dumpling and made with premium pork with a hint of truffle.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133535\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-4-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>You have to order the black swan puffs just to get a snap for your feed, but this delightful take on the classic deep fried taro puff, updated with charcoal, is a flight of fancy for your tastebuds, too.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133536\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-5-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Palette has an entire section of its menu devoted to grilled and skewered items, like tiger prawns (pictured), smoked pork belly, and wagyu steak.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133537\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-6-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>When was the last time you saw Iberico pork at your local dim sum palace? This cha siu of tender pork chunks is glazed with a slightly sweet barbecue sauce for a beyond-rich flavor. Try and suss out the nutty flavors that come from from the acorn-based diet of these specific Spanish pigs.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133538\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-7-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Rice crepes are available with your choice of several fillings including prawns, soft shell crab, and raw wagyu with finely chopped black truffle mushrooms (pictured).\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133539\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-8-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>It's always a smart move to get a noodle dish. The dan dan noodles are coated in a creamy cashew sauce and topped with julienned peppers, carrots, and green onions. That bit of heat comes from chili oil and Sichuan pepper.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133540\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-9-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>The Chinese believe in yin and yang. Achieve balance with at least one order of vegetables, like Palette's Sichuan string beans with finely chopped mushrooms.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133541\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-10-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Reserve the restaurant's new private room, semi-enclosed by a floor-to-ceiling glass wall of wine, for more intimate family parties.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133542\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-11-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cdiv id=\"rebelltitem2\" class=\"rebellt-item col1\">\n\u003cp>Palette's cocktail program was designed by Carlos Yturria (The Treasury, Whitecap), and the outdoor bar is a great spot for an afternoon drink. Stop by for happy hour bites from 3pm to 5pm daily.\u003c/p>\n\u003c/div>\n\u003cp class=\"\">\u003cem>// Palette Tea House, 900 North Point St. suite B201 (Ghirardelli Square), \u003c/em>\u003ca href=\"https://paletteteahouse.com/\" target=\"_blank\" rel=\"noopener\">\u003cem>paletteteahouse.com\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/bidding-adieu-to-jardiniere-san-francisco-2635443513.html\">7x7 Bay Area.\u003c/a>\u003c/i>\u003c/p>\n\n",
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"excerpt": "Palette Tea House, which opened in Ghirardelli Square this spring, offers modern, artful dim sum created for the Instagram age.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>By Sarah Chorey \u003c/em>\u003cbr>\nDim sum and Instagram share some things in common. The obvious, of course, is the photogenic nature of the bite-size Chinese morsels which were, like Instagram, invented for the purpose of sharing.\u003c/p>\n\u003cp>But each is also quite deceptive: seemingly simple things—they're just dumplings after all, and just small square pictures in the blogosphere—that are actually pretty complex. Both can quickly tip from fresh and delightful to sticky and overwrought; in other words, dim sum and Instagram are tricky things to master. The new Palette Tea House, opened in Ghirardelli Square this spring, gets props out the gate for rising to the challenge of offering modern, artful dim sum created for the Instagram age.\u003c/p>\n\u003cfigure id=\"attachment_133531\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133531\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-800x533.jpg\" alt=\"Geometric lanterns and lotus patterns in the laser-cut dividing walls put a modern twist on classic Chinese themes at Palette Tea House.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Geometric lanterns and lotus patterns in the laser-cut dividing walls put a modern twist on classic Chinese themes at Palette Tea House. \u003ccite>(Sarah Chorey )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>From owner Willy Ng and general manager Dennis Leung, both of the OG dim sum spot \u003ca href=\"http://koipalace.com/\" target=\"_blank\" rel=\"noopener\">Koi Palace\u003c/a>, opened in 1996, and the newer \u003ca href=\"http://dragonbeaux.com/\" target=\"_blank\" rel=\"noopener\">Dragon Beaux\u003c/a>, \u003ca href=\"https://paletteteahouse.com/\" target=\"_blank\" rel=\"noopener\">Palette Tea House\u003c/a> takes over the ambitious space formerly home to the short-lived Waxman's, a 6,500-square-foot behemoth of a dining hall with high ceilings that all but ensures an energetic, noisy vibe—and that suits the family-style format of dining here just fine.\u003c/p>\n\u003cp>Designed by Sunny Tam of Campbell, CA–based \u003ca href=\"https://www.studio02.net/\" target=\"_blank\" rel=\"noopener\">Studio 02\u003c/a> and C&E Designs' Chris Ho, the whopping 450-seat restaurant has had the good fortune of a modern makeover that echoes Chinese themes—gently, not too heavy-handed—with red and yellow geometric lantern lighting; metal dividing walls laser cut in patterns evoking lotus flowers; and a wooden communal table with a watery zen garden contained as its centerpiece. In other words, the stage is set for big groups ready to dig into towers of bamboo baskets all overflowing with wontons and the like.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chef Stephen Nguyen (Roy's, Bong Sy, Campton Place) has stepped up to the task of crafting classic dim sum dishes in thoroughly modern fashion, and he's turning out small plate after small plate of plump and pretty delicacies just begging for their photo op. Masterful cooking techniques and innovative and seasonal ingredients yield elevated bites including lobster and quail egg siu mai; prickly durian bao; black truffle wagyu rice crepes; and abalone sticky rice. If you're looking for Koi Palace's \u003ca href=\"https://www.instagram.com/p/BukmXXuH1rm/\" target=\"_blank\" rel=\"noopener\">oft-Instagrammed, multihued xiao long bao\u003c/a>, you will find those here, too, but when it comes to photographable fare, Palette has a supermodel all its own: the deep-fried charcoal taro puffs, molded into somewhat wicked little black swans, are \u003ca href=\"https://www.instagram.com/p/BtmdcYtHTR_/\" target=\"_blank\" rel=\"noopener\">ever-ready for their closeup\u003c/a>.\u003c/p>\n\u003cp>The final touch here is a nod to the restaurant's name: the custom, artist-inspired palette plates designed for holding the various colorful sauces. Dip in.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133532\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-1-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Dim sum should always start with dumplings. The lobster ha gow are busting at the wanton-wrapper seams with plump crustacean meat.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133533\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-2-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Really love your lobster? Add an order of the steamed silken egg topped with the stuff for a dish that's luxurious in flavor while light in texture.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133534\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-3-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>The mighty, steamed Kurobuta truffle XLB is twice the size of any regular dumpling and made with premium pork with a hint of truffle.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133535\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-4-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>You have to order the black swan puffs just to get a snap for your feed, but this delightful take on the classic deep fried taro puff, updated with charcoal, is a flight of fancy for your tastebuds, too.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133536\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-5-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Palette has an entire section of its menu devoted to grilled and skewered items, like tiger prawns (pictured), smoked pork belly, and wagyu steak.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133537\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-6-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>When was the last time you saw Iberico pork at your local dim sum palace? This cha siu of tender pork chunks is glazed with a slightly sweet barbecue sauce for a beyond-rich flavor. Try and suss out the nutty flavors that come from from the acorn-based diet of these specific Spanish pigs.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133538\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-7-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Rice crepes are available with your choice of several fillings including prawns, soft shell crab, and raw wagyu with finely chopped black truffle mushrooms (pictured).\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133539\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-8-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>It's always a smart move to get a noodle dish. The dan dan noodles are coated in a creamy cashew sauce and topped with julienned peppers, carrots, and green onions. That bit of heat comes from chili oil and Sichuan pepper.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133540\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-9-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>The Chinese believe in yin and yang. Achieve balance with at least one order of vegetables, like Palette's Sichuan string beans with finely chopped mushrooms.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133541\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-10-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Reserve the restaurant's new private room, semi-enclosed by a floor-to-ceiling glass wall of wine, for more intimate family parties.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133542\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-11-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cdiv id=\"rebelltitem2\" class=\"rebellt-item col1\">\n\u003cp>Palette's cocktail program was designed by Carlos Yturria (The Treasury, Whitecap), and the outdoor bar is a great spot for an afternoon drink. Stop by for happy hour bites from 3pm to 5pm daily.\u003c/p>\n\u003c/div>\n\u003cp class=\"\">\u003cem>// Palette Tea House, 900 North Point St. suite B201 (Ghirardelli Square), \u003c/em>\u003ca href=\"https://paletteteahouse.com/\" target=\"_blank\" rel=\"noopener\">\u003cem>paletteteahouse.com\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/bidding-adieu-to-jardiniere-san-francisco-2635443513.html\">7x7 Bay Area.\u003c/a>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Secret Menus and Pop-Ups to Honor San Francisco's Filipino Food Scene",
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"content": "\u003cp>Did you know the SOMA district in San Francisco is the Filipino Cultural Heritage district?\u003cbr>\n[aside postID=\"news_109044,bayareabites_113629\"]\u003cbr>\nIn \u003ca href=\"https://caamedia.org/blog/2016/10/05/filipino-americans-make-a-new-name-for-their-san-francisco-neighborhood/\">April 2016\u003c/a>, former mayor Ed Lee and the city’s Board of Supervisors recognized the need to preserve “the living landmark that is the Filipino community in the South of Market neighborhood and established the SoMa Pilipinas Filipino Cultural Heritage District.” Since then, community organizers have worked hard to make the existing Filipino community more visible to the rest of the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_133042\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133042\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law.jpg\" alt=\"Dinuguan from Manila Bowl\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Dinuguan from Manila Bowl \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's where Desi Danganan, the executive director of Kultivate Labs, a local non-profit business accelerator, comes in. One of his team’s first projects to promote Filipino culture, food and art was a carefully curated night market festival called UNDISCOVERED SF that first launched in August 2017. It became a monthly summer festival, but, if you look at UNDISCOVERED SF’s \u003ca href=\"https://www.facebook.com/undiscoveredsf/\">social media presence\u003c/a> today, you’ll see that is has been taken over by a special event called Kulinary Confidential.\u003c/p>\n\u003cp>When asked for more details, Danganan explained, “Kulinary Confidential is a delicious way to explore the incredible Filipino food scene that exists in our city. The Bay Area is home to the largest population of Filipinos in the country, and there’s so much undiscovered culinary talent here. These chefs are pushing the boundaries of Filipino cuisine and reinterpreting it a uniquely Filipino-American perspective.”\u003c/p>\n\u003cfigure id=\"attachment_133043\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133043\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law.jpg\" alt=\"Sarap Shop’s Mystery bag will include their signature Halo Halo Milk Tea and a mystery flavor of onigiri.\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Sarap Shop’s Mystery bag will include their signature Halo Halo Milk Tea and a mystery flavor of onigiri. \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With participation from 7 restaurants and 16 chefs, this two-week affair will showcase the vibrant flavors of the Philippines through two self-guided food crawls featuring secret, off-menu dishes chosen by the chefs themselves. You could munch on Toyomansi-glazed Fried Chicken & Pandan Mochi Waffle at \u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a> or try your luck with the Mystery Bag at \u003ca href=\"https://thesarapshop.com/\">Sarap Shop\u003c/a> — just 2 out of 8 options available to passport holders!\u003c/p>\n\u003cp>You might know a thing or two about lumpia, sisig, and other delicious Filipino fare but the tasting passport will help you dive into the cuisine with a little help from chefs and their special off-the-menu items. After all, what better way to learn about another culture than through their cuisine? Plus, each week has a different lineup of participating restaurants and secret dishes to keep things fresh. To keep the messaging concise, all of the participating restaurants and pop-up dinners are located within \u003ca href=\"https://www.somapilipinas.org/\">SOMA Pilipinas\u003c/a>, San Francisco’s Filipino cultural district.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Note: You can ONLY get the secret menu items by redeeming purchased passport tickets.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133044\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133044\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law.jpg\" alt=\"Lechon Kawali tacos from Mestiza\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Lechon Kawali tacos from Mestiza \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There will also be 6 pop-up dinners where chefs will show off their creative interpretations of Filipino cuisine, like an elegant, modern Filipino tasting menu from \u003ca href=\"https://www.pinoyheritage.com/\">Pinoy Heritage\u003c/a>’s Chef Francis Ang or a flavorful Filipino and Japanese mashup from \u003ca href=\"http://www.undiscoveredsf.com/kc-tickets/ox-and-tigerpop-up-dinner\">Ox & Tiger\u003c/a> chefs EJ Macayan and Hitomi Wada.\u003cbr>\n[aside postID=\"bayareabites_130235,checkplease_19979\"]\u003cbr>\nTasting passports clock in at $48 and pop-up meal tickets range from $65-90. \u003ca href=\"http://www.undiscoveredsf.com/kc-ticket-page\">You can purchase your tickets here\u003c/a>. Go eat some delicious food and feel good while doing so because 5% of ticket sales go to Balboa High School’s Tagalog immersion trip! Thanks in part to donations, 20+ students will go to the Philippines to learn about their cultural roots and practice Tagalog.\u003c/p>\n\u003cp>Check it out and make sure to give feedback to the team! “If the participating chefs and public are happy and our efforts are helping to energize the conversation about Filipino food in the Bay Area, then I don’t see why we wouldn’t do this again. I can imagine us doing more thematic events like an all ube Kulinary Confidential,” says Danganan. An all ube tasting event? Sign me up.\u003c/p>\n\u003cp>See below for the full list of secret menu items and pop-up dinners.\u003c/p>\n\u003ch2>Secret Menu Items\u003c/h2>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Week 1 (April 1-7)\u003c/span>\u003c/i>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Lechon Kawali Tacos & Coconut Horchata at \u003c/span>\u003ca href=\"https://www.mestizasf.com/\">\u003cb>Mestiza \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">(crispy pork belly tacos)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Dinuguan at\u003c/span>\u003ca href=\"https://manilabowl.com/\">\u003cb> Manila Bowl \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">(pork blood stew with rice cakes)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Filipino Fried Chicken at \u003c/span>\u003ca href=\"https://www.facebook.com/alchemysf/\">\u003cb>Alchemy\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\"> x SFC Christian Ciscle (pineapple mochi, spiced batter, soy chile sauce)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Mystery Bag at \u003c/span>\u003cb>Sarap Shop\u003c/b>\u003cspan style=\"font-weight: 400\"> (Sarap’s signature Halo Halo Milk Tea and a mystery flavor of onigiri)\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Week 2 (April 8-14)\u003c/span>\u003c/i>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Chicken Escabeche at \u003c/span>\u003cb>Alchemy\u003c/b>\u003cspan style=\"font-weight: 400\"> (\u003c/span>\u003cspan style=\"font-weight: 400\">coconut vinegar marinated fried chicken thigh, calamansi tartar sauce, cabbage, tomato salad)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Chicken Afritada at \u003c/span>\u003ca href=\"https://www.yelp.com/biz/jt-restaurant-san-francisco\">\u003cb>JT’s \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">(chicken tomato and vegetable stew)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Toyomansi-glazed Fried Chicken & Pandan Mochi Waffle at \u003c/span>\u003cb>Little Skillet\u003c/b>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Adobo Carnitas with Dirty Rice at \u003c/span>\u003ca href=\"https://www.senorsisig.com/\">\u003cb>Senor Sisig \u003c/b>\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_133046\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133046\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law.jpg\" alt=\"Adobo Carnitas with Dirty Rice\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Adobo Carnitas with Dirty Rice \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pop-Up Dinners\u003c/h2>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 1: Rod Reyes of \u003c/span>\u003ca href=\"https://www.facebook.com/Baryakitchen/\">\u003cb>Barya Kitchen\u003c/b>\u003c/a>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">5-course meal of classic Filipino dishes with a modern spin at Copyright Cocktail Kitchen, $65\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 6: EJ Macayan + Hitomi Wada of \u003c/span>\u003cb>Ox & Tiger\u003c/b>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">6-course meal fusing Filipino and Japanese flavors at Joint Venture, $70\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 7: Marc Pescon of\u003c/span>\u003ca href=\"http://www.undiscoveredsf.com/kc-tickets/aliwang-lutu-pop-up-dinner-xs3kb\">\u003cb> Aliwang Lutu\u003c/b>\u003c/a>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">3-course Filipino ‘Kamayan’ with a French twist at Executive Order, $90\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 8: Yana Gilbuena of\u003c/span>\u003ca href=\"http://saloseries.com/\">\u003cb> Salo Series\u003c/b>\u003c/a> \u003cb>+ author of \u003c/b>\u003cb>\u003ci>No Forks Given\u003c/i>\u003c/b>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Family-style ‘Kamayan’ spread of 6 dishes featuring island-inspired flavors at Mestiza, $70\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 13: Francis Ang of \u003c/span>\u003cb>Pinoy Heritage\u003c/b>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">8-course modern Filipino at Picnic on Third, $80\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 14: Aileen Suzara of\u003c/span>\u003ca href=\"https://www.facebook.com/sariwakitchen/\">\u003cb> Sariwa\u003c/b>\u003c/a>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Meal will highlight the deep influences of Indian influences on Filipino flavors and show a contemporary take on Aileen’s blended roots at Mestiza, $65\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Celebrate the past, present and future of Filipino cuisine with Kulinary Confidential: a delicious two-week exploration of the SoMa Pilipinas Filipino Cultural Heritage District.",
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"description": "Celebrate the past, present and future of Filipino cuisine with Kulinary Confidential: a delicious two-week exploration of the SoMa Pilipinas Filipino Cultural Heritage District.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Did you know the SOMA district in San Francisco is the Filipino Cultural Heritage district?\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIn \u003ca href=\"https://caamedia.org/blog/2016/10/05/filipino-americans-make-a-new-name-for-their-san-francisco-neighborhood/\">April 2016\u003c/a>, former mayor Ed Lee and the city’s Board of Supervisors recognized the need to preserve “the living landmark that is the Filipino community in the South of Market neighborhood and established the SoMa Pilipinas Filipino Cultural Heritage District.” Since then, community organizers have worked hard to make the existing Filipino community more visible to the rest of the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_133042\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133042\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law.jpg\" alt=\"Dinuguan from Manila Bowl\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Dinuguan from Manila Bowl \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's where Desi Danganan, the executive director of Kultivate Labs, a local non-profit business accelerator, comes in. One of his team’s first projects to promote Filipino culture, food and art was a carefully curated night market festival called UNDISCOVERED SF that first launched in August 2017. It became a monthly summer festival, but, if you look at UNDISCOVERED SF’s \u003ca href=\"https://www.facebook.com/undiscoveredsf/\">social media presence\u003c/a> today, you’ll see that is has been taken over by a special event called Kulinary Confidential.\u003c/p>\n\u003cp>When asked for more details, Danganan explained, “Kulinary Confidential is a delicious way to explore the incredible Filipino food scene that exists in our city. The Bay Area is home to the largest population of Filipinos in the country, and there’s so much undiscovered culinary talent here. These chefs are pushing the boundaries of Filipino cuisine and reinterpreting it a uniquely Filipino-American perspective.”\u003c/p>\n\u003cfigure id=\"attachment_133043\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133043\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law.jpg\" alt=\"Sarap Shop’s Mystery bag will include their signature Halo Halo Milk Tea and a mystery flavor of onigiri.\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Sarap Shop’s Mystery bag will include their signature Halo Halo Milk Tea and a mystery flavor of onigiri. \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With participation from 7 restaurants and 16 chefs, this two-week affair will showcase the vibrant flavors of the Philippines through two self-guided food crawls featuring secret, off-menu dishes chosen by the chefs themselves. You could munch on Toyomansi-glazed Fried Chicken & Pandan Mochi Waffle at \u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a> or try your luck with the Mystery Bag at \u003ca href=\"https://thesarapshop.com/\">Sarap Shop\u003c/a> — just 2 out of 8 options available to passport holders!\u003c/p>\n\u003cp>You might know a thing or two about lumpia, sisig, and other delicious Filipino fare but the tasting passport will help you dive into the cuisine with a little help from chefs and their special off-the-menu items. After all, what better way to learn about another culture than through their cuisine? Plus, each week has a different lineup of participating restaurants and secret dishes to keep things fresh. To keep the messaging concise, all of the participating restaurants and pop-up dinners are located within \u003ca href=\"https://www.somapilipinas.org/\">SOMA Pilipinas\u003c/a>, San Francisco’s Filipino cultural district.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: You can ONLY get the secret menu items by redeeming purchased passport tickets.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133044\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133044\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law.jpg\" alt=\"Lechon Kawali tacos from Mestiza\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Lechon Kawali tacos from Mestiza \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There will also be 6 pop-up dinners where chefs will show off their creative interpretations of Filipino cuisine, like an elegant, modern Filipino tasting menu from \u003ca href=\"https://www.pinoyheritage.com/\">Pinoy Heritage\u003c/a>’s Chef Francis Ang or a flavorful Filipino and Japanese mashup from \u003ca href=\"http://www.undiscoveredsf.com/kc-tickets/ox-and-tigerpop-up-dinner\">Ox & Tiger\u003c/a> chefs EJ Macayan and Hitomi Wada.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nTasting passports clock in at $48 and pop-up meal tickets range from $65-90. \u003ca href=\"http://www.undiscoveredsf.com/kc-ticket-page\">You can purchase your tickets here\u003c/a>. Go eat some delicious food and feel good while doing so because 5% of ticket sales go to Balboa High School’s Tagalog immersion trip! Thanks in part to donations, 20+ students will go to the Philippines to learn about their cultural roots and practice Tagalog.\u003c/p>\n\u003cp>Check it out and make sure to give feedback to the team! “If the participating chefs and public are happy and our efforts are helping to energize the conversation about Filipino food in the Bay Area, then I don’t see why we wouldn’t do this again. I can imagine us doing more thematic events like an all ube Kulinary Confidential,” says Danganan. An all ube tasting event? Sign me up.\u003c/p>\n\u003cp>See below for the full list of secret menu items and pop-up dinners.\u003c/p>\n\u003ch2>Secret Menu Items\u003c/h2>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Week 1 (April 1-7)\u003c/span>\u003c/i>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Lechon Kawali Tacos & Coconut Horchata at \u003c/span>\u003ca href=\"https://www.mestizasf.com/\">\u003cb>Mestiza \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">(crispy pork belly tacos)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Dinuguan at\u003c/span>\u003ca href=\"https://manilabowl.com/\">\u003cb> Manila Bowl \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">(pork blood stew with rice cakes)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Filipino Fried Chicken at \u003c/span>\u003ca href=\"https://www.facebook.com/alchemysf/\">\u003cb>Alchemy\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\"> x SFC Christian Ciscle (pineapple mochi, spiced batter, soy chile sauce)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Mystery Bag at \u003c/span>\u003cb>Sarap Shop\u003c/b>\u003cspan style=\"font-weight: 400\"> (Sarap’s signature Halo Halo Milk Tea and a mystery flavor of onigiri)\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Week 2 (April 8-14)\u003c/span>\u003c/i>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Chicken Escabeche at \u003c/span>\u003cb>Alchemy\u003c/b>\u003cspan style=\"font-weight: 400\"> (\u003c/span>\u003cspan style=\"font-weight: 400\">coconut vinegar marinated fried chicken thigh, calamansi tartar sauce, cabbage, tomato salad)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Chicken Afritada at \u003c/span>\u003ca href=\"https://www.yelp.com/biz/jt-restaurant-san-francisco\">\u003cb>JT’s \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">(chicken tomato and vegetable stew)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Toyomansi-glazed Fried Chicken & Pandan Mochi Waffle at \u003c/span>\u003cb>Little Skillet\u003c/b>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Adobo Carnitas with Dirty Rice at \u003c/span>\u003ca href=\"https://www.senorsisig.com/\">\u003cb>Senor Sisig \u003c/b>\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_133046\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133046\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law.jpg\" alt=\"Adobo Carnitas with Dirty Rice\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Adobo Carnitas with Dirty Rice \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pop-Up Dinners\u003c/h2>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 1: Rod Reyes of \u003c/span>\u003ca href=\"https://www.facebook.com/Baryakitchen/\">\u003cb>Barya Kitchen\u003c/b>\u003c/a>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">5-course meal of classic Filipino dishes with a modern spin at Copyright Cocktail Kitchen, $65\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 6: EJ Macayan + Hitomi Wada of \u003c/span>\u003cb>Ox & Tiger\u003c/b>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">6-course meal fusing Filipino and Japanese flavors at Joint Venture, $70\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 7: Marc Pescon of\u003c/span>\u003ca href=\"http://www.undiscoveredsf.com/kc-tickets/aliwang-lutu-pop-up-dinner-xs3kb\">\u003cb> Aliwang Lutu\u003c/b>\u003c/a>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">3-course Filipino ‘Kamayan’ with a French twist at Executive Order, $90\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 8: Yana Gilbuena of\u003c/span>\u003ca href=\"http://saloseries.com/\">\u003cb> Salo Series\u003c/b>\u003c/a> \u003cb>+ author of \u003c/b>\u003cb>\u003ci>No Forks Given\u003c/i>\u003c/b>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Family-style ‘Kamayan’ spread of 6 dishes featuring island-inspired flavors at Mestiza, $70\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 13: Francis Ang of \u003c/span>\u003cb>Pinoy Heritage\u003c/b>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">8-course modern Filipino at Picnic on Third, $80\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 14: Aileen Suzara of\u003c/span>\u003ca href=\"https://www.facebook.com/sariwakitchen/\">\u003cb> Sariwa\u003c/b>\u003c/a>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Meal will highlight the deep influences of Indian influences on Filipino flavors and show a contemporary take on Aileen’s blended roots at Mestiza, $65\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Lawyer Turned Baker's Recipe for Success: YouTube (And a Century-Old Starter)",
"title": "Lawyer Turned Baker's Recipe for Success: YouTube (And a Century-Old Starter)",
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"content": "\u003cp>The intoxicating aroma of fresh-from-the-oven bread wafts through the air as dozens of shoppers at the Menlo Park farmers market line up to buy naturally leavened bread in multiple alluring guises from \u003ca href=\"https://www.littleskybakery.com/\">\u003cstrong>Little Sky Bakery\u003c/strong>\u003c/a>. There's a tray of rich challah rolls containing beguiling swirls of Nutella or pistachio cream. Tangy, purple-hued levain rounds touched with ground blueberries are studded with walnuts. There's an uncommonly lavish ratio of fruit to dough in the raisin-nut bread. Golden sections of nutty-flavored, fine-textured country bread are speckled throughout with toasted black and white sesame seeds.\u003cbr>\n[aside postID=bayareabites_83695,bayareabites_129693,news_11401794 label=\"More crumbs to nibble on\"]\u003cbr>\nThe resume of bakers who produce artisan bread like this often involves culinary school and lengthy apprenticeships, which makes Little Sky founder Tian Mayimin one of the most unlikely of bakers. She was born in China, received her undergrad, masters and law degrees from Harvard, worked in the anti-trust area at a blue-chip law firm in Washington, D.C., and didn't begin doing experimental bread baking as a hobby until a couple of years ago.\u003c/p>\n\u003cp>Mayimin knew she wanted to start some sort of food-related company after moving to Menlo Park in 2016 with her new husband after he joined the Stanford faculty to teach and do research in his field of computational neuroscience. But becoming a professional baker was a fluke.\u003c/p>\n\u003cfigure id=\"attachment_133022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133022\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-bread-partners-1.jpg\" alt=\"Yan Xu, left, and Tian Mayimin were pals at Harvard and got back together last year as partners in Little Sky Bakery.\" width=\"1920\" height=\"2901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-bread-partners-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-bread-partners-1-160x242.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-bread-partners-1-800x1209.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-bread-partners-1-768x1160.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-bread-partners-1-1020x1541.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-bread-partners-1-794x1200.jpg 794w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yan Xu, left, and Tian Mayimin were pals at Harvard and got back together last year as partners in Little Sky Bakery. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Playing with a starter\u003c/strong>\u003c/h2>\n\u003cp>Mayimin's new career began with the acquisition of a century-old starter that had been passed around within the family of a friend for awhile, with her receiving it from the friend's mother. Its history is \"slightly mysterious,\" she says, but \"The story was, it originated in France, went to Alaska, went to Taiwan and came to California.\"\u003c/p>\n\u003cp>Armed with this promising starter, new Bay Area resident Mayimin began playing around with challah recipes for fun while fitfully writing a business plan that didn't have a firm concept. \"After our families descended on us (for a visit), I started baking every day, just to feed them. I'd never baked bread before,\" she explains.\u003c/p>\n\u003cp>\"We had excess bread so we'd show up at our friends' and neighbors' doors. 'Hey, here's a loaf of bread,'\" Mayimin recalls with a laugh. The response was so enthusiastic and the baking so much fun that she soon had her business concept, which started with free local delivery of her loaves based on an ebullient response to postcards left on doorsteps in her neighborhood. This was in the spring of 2017.\u003c/p>\n\u003cfigure id=\"attachment_132928\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-Tian-kitchen.jpg\" alt=\"Bakery founder Tian Mayimin makes a wide variety of naturally leavened breads in her kitchen in Menlo Park, such as yummy, cheese-filled rolls.\" width=\"1920\" height=\"1318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-Tian-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-Tian-kitchen-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-Tian-kitchen-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-Tian-kitchen-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-Tian-kitchen-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-Tian-kitchen-1200x824.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bakery founder Tian Mayimin makes a wide variety of naturally leavened breads in her kitchen in Menlo Park, such as yummy, cheese-filled rolls. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>California's \u003ca href=\"https://www.cdph.ca.gov/Programs/CEH/DFDCS/Pages/FDBPrograms/FoodSafetyProgram/CottageFoodOperations.aspx\">\u003cstrong>cottage food law\u003c/strong>\u003c/a>, launched in 2013, enables food entrepreneurs like Mayimin to kick off companies in their kitchens without the usual costly, complicated requirements. The Little Sky Bakery moniker came from her husband, reflecting her petite stature and the English translation of her first name.\u003c/p>\n\u003ch2>\u003cstrong>Goodbye law, hello bread\u003c/strong>\u003c/h2>\n\u003cp>Mayimin knew she needed to get smarter about bread making if she wanted her newfound starch passion to fly so she devoured books like \u003cem>Tartine Bread\u003c/em> and \u003cem>The Book of Bread \u003c/em>while also avidly studying instructional You Tube videos. However, one could say she had bread in her DNA because her family was from wheat-growing Northern China — think steamed buns and noodles — where her grandmother whipped up lots of tasty skillet bread when she was a child.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After living with this grandmother while her parents pursued doctorates in the United States, Mayimin left China at age seven, decamping to Ohio and later New Jersey to rejoin them. Later, as a Harvard undergrad, she assumed her path was to earn a doctorate like her parents so she was awarded a degree in philosophy, then a masters in religion, with a Ph.D. on the horizon.\u003c/p>\n\u003cfigure id=\"attachment_132929\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-breads.jpg\" alt=\"Country breads, challah, filled rolls, fougasse and other kinds of breads are made by hand in Little Sky Bakery's kitchen workshop.\" width=\"1920\" height=\"802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-breads.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-breads-160x67.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-breads-800x334.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-breads-768x321.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-breads-1020x426.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-breads-1200x501.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Country breads, challah, filled rolls, fougasse and other kinds of breads are made by hand in Little Sky Bakery's kitchen workshop. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, \"I was starting to realize I didn't like writing and reading,\" she says, but nonetheless, she plowed through law school because it was a field with more practical applications. At her law firm, Mayimin worked on a huge, lengthy antitrust case that exposed her to a new concept. \"It was the first time I'd ever seen a company that made a physical product,\" she recalls. \"That was extraordinarily eye-opening.\"\u003c/p>\n\u003cp>Something else soon became apparent. \"I thought, so if I can make partner after many years, would I be very happy? Would I be as happy and excited as the best of the partners here? I didn't think so,\" she admits.\u003c/p>\n\u003cfigure id=\"attachment_132930\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-challahs.jpg\" alt=\"The bakery's rich, naturally leavened challah dough is filled with appealing substances or flavored with orange and olive oil.\" width=\"1920\" height=\"1336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-challahs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-challahs-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-challahs-800x557.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-challahs-768x534.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-challahs-1020x710.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-challahs-1200x835.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bakery's rich, naturally leavened challah dough is filled with appealing substances or flavored with orange and olive oil. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>From juice to loaves\u003c/strong>\u003c/h2>\n\u003cp>[aside postID=bayareabites_126157,bayareabites_1571,news_11679195 label=\"Break some bread\"]\u003cbr>\nAfter that realization, her next stop was Shanghai to launch cold-pressed juices to the Chinese market with a fellow female Harvard grad. \"It was an incredible experience because I knew nothing about anything,\" says Mayimin. \"I knew nothing about China because I had left when I was seven. I knew nothing about business. I knew nothing about juices.\" She co-ran the successful juice business for five years, concurrently maintaining a long-distance courtship and later marriage with her now-husband, a fellow Harvard alumnus, who was then working on a post-doctorate at MIT.\u003c/p>\n\u003cp>Newly married couples living on two separate continents wasn't very workable and \"the clincher was that he got a job here at Stanford,\" Mayimin says, hence the move to Menlo Park. But this attractive Peninsula town has grown on her:\u003c/p>\n\u003cp>\"One thing I did not expect from becoming a baker in the community is how integrated I feel. It's rewarding,\" she explains. \"I never had a home. I moved so much when I was a kid, then Shanghai always felt a little temporary; it never felt like home. This does.\"\u003c/p>\n\u003cfigure id=\"attachment_132931\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132931\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-sectional-bread.jpg\" alt='The bakery offers \"sectionals,\" which are fat rolls formed as a long bread; customers can buy a whole loaf or a section of one. Left, whole wheat; right, raisin walnut.' width=\"1920\" height=\"2668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-sectional-bread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-sectional-bread-160x222.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-sectional-bread-800x1112.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-sectional-bread-768x1067.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-sectional-bread-1020x1417.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-sectional-bread-864x1200.jpg 864w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bakery offers \"sectionals,\" which are fat rolls formed as a long bread; customers can buy a whole loaf or a section of one. Left, whole wheat; right, raisin walnut. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After the strong response to her postcard marketing experiment, Mayimin opened a booth at the seasonal downtown Palo Alto farmers market. Her bread was an instant hit, selling out in the first half hour until she was able to pump up production as much as she could in her suburban kitchen. She added other farmers market locations (Menlo Park, Portola Valley, Saratoga) and a few pop-ups on the Peninsula and even now, patrons are lined up when her stall opens, after which, her supply doesn't last long. To come in late spring will be a booth at the large farmers market in Mountain View.\u003c/p>\n\u003ch2>\u003cstrong>Overcoming challenges as a (very) small business\u003c/strong>\u003c/h2>\n\u003cp>Her young boulangerie has had two major challenges, the first being the issue of production. With demand for Mayimin's bread so strong, the double oven in her kitchen and a couple of later-acquired steam ovens on rolling carts can't produce enough to supply her many fans. She hopes to find a more accommodating location to address this problem.\u003c/p>\n\u003cfigure id=\"attachment_132932\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132932\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah.jpg\" alt=\"Mayimin likes the flavor of dandelion so she pairs it with fresh dill and swirls it though her rich challah dough.\" width=\"1920\" height=\"1136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah-160x95.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah-800x473.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah-768x454.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah-1020x604.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah-1200x710.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mayimin likes the flavor of dandelion so she pairs it with fresh dill and swirls it though her rich challah dough. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Little Sky Bakery's second predicament was solved by serendipity. She was working up to 18-hour days last year at the same time as becoming pregnant. \"This was not sustainable,\" she states, realizing that help was needed as her pregnancy progressed. Harvard chum Yan Xu \"just happened to be available. We called him and he flew out the next week,\" says Mayimin.\u003c/p>\n\u003cp>A poly sci major who had worked in nonprofits, Xu was looking for a new career because \"I wasn't good at fundraising,\" he admits. Having no professional food experience, either, he nonetheless has become captivated with the craftsmanship aspect of bread making and is now Mayimin's business partner. His help will be needed even more after she has her baby in June.\u003c/p>\n\u003cfigure id=\"attachment_132933\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132933\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-rosemary-olive-bread.jpg\" alt=\"The outstanding rosemary olive bread is tangy and flavorful, with subtle hints of rosemary and two kinds of olives, black and green.\" width=\"1920\" height=\"1145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-rosemary-olive-bread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-rosemary-olive-bread-160x95.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-rosemary-olive-bread-800x477.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-rosemary-olive-bread-768x458.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-rosemary-olive-bread-1020x608.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-rosemary-olive-bread-1200x716.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The outstanding rosemary olive bread is tangy and flavorful, with subtle hints of rosemary and two kinds of olives, black and green. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>A superstar starter \u003c/strong>\u003c/h2>\n\u003cp>At the heart of Mayimin's success is her starter, she believes. Despite its mysterious, century-long travels, \"It's a very good starter,\" she insists. She has learned to respect her starter's robust capabilities the hard way, after a calamitous trip in which she took her starter with her on a family trip to the cold, wet tip of Long Island and was terrified that she had killed its best properties.\u003c/p>\n\u003cp>\"I was trying to make bread for the family. It rose but it tasted so bland,\" she relates. After this batch of blah bread, \"I was watching over the starter like a mother hen, trying to keep it warm, reading chemistry papers,\" Mayimin recalls. \"That was a very panicked vacation.\"\u003c/p>\n\u003cp>Fortunately, her starter reverted to form once she was back in the Bay Area. Everything made by Little Sky Bakery, including the challah, uses this starter, with the first gentle rise lasting up to a week.\u003c/p>\n\u003cp>Her eight or nine \"basic\" offerings include a tangy, hole-rich country bread covered with sunflower seeds, a remarkable olive rosemary loaf with a pleasing texture that's full of black and green olives, a dense, super-tart pumpernickel rye, olive oil and orange flavored challah and her addictive raisin walnut bread. \"We add a \u003cem>lot\u003c/em> of fruit. Don't buy the bread if you don't like raisins,\" she warns.\u003c/p>\n\u003cfigure id=\"attachment_132934\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132934\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-chocolate-cherry.jpg\" alt=\"This labor-intensive bread is filled with slabs of bittersweet chocolate, two kinds of dried cherries -- tart and sweet -- and toasted pecans. It's a delicious indulgence.\" width=\"1920\" height=\"1388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-chocolate-cherry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-chocolate-cherry-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-chocolate-cherry-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-chocolate-cherry-768x555.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-chocolate-cherry-1020x737.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-chocolate-cherry-1200x868.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This labor-intensive bread is filled with slabs of bittersweet chocolate, two kinds of dried cherries -- tart and sweet -- and toasted pecans. It's a delicious indulgence. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Exercising her creativity with new flavors \u003c/strong>\u003c/h2>\n\u003cp>Mayimin has been reveling in creating new bread offerings, which are rotated into the regular line-up. Using her lush challah as a vehicle for delicious fillings has been a well-received idea, like dill-dandelion, which shows off the earthy, slightly tart flavor of this medicinal plant. Using a different dough formulation, she has developed \"cheese twins,\" which are two plump little conjoined rolls featuring various cheeses that have a different compatible add-in — say, chopped fresh jalapeños or cracked black pepper — in each.\u003c/p>\n\u003cp>Then there are her delectable little loaves of bread lavishly filled with slabs of bittersweet chocolate, sour and sweet dried cherries and toasted pecans. She has produced specialties like avocado bread, saffron-turmeric bread and sourdough with swirls of pungent \u003cem>lazi\u003c/em>, a chile sauce that's a mainstay in Chinese households. Current flavors under development include sourdough scones and cheese-rich formulations of fougasse.\u003c/p>\n\u003cp>Seeing the delight with which she addresses her new profession might be enlightening for others who aren't content in their work and hope for something more internally rewarding. Says Mayimin: \"My attraction to business is, there's some sort of need there and there's a product that 's okay but I could make a better one.\" Her customers couldn't agree more.\u003c/p>\n\u003cfigure id=\"attachment_132935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-at-the-market.jpg\" alt=\"Crowds are lined up in front of the Little Sky booth at the Menlo Park farmers market before it opens and snag everything available. Left, Yan Xu; right, Tian Mayimin.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-at-the-market.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-at-the-market-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-at-the-market-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-at-the-market-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-at-the-market-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-at-the-market-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crowds are lined up in front of the Little Sky booth at the Menlo Park farmers market before it opens and snag everything available. Left, Yan Xu; right, Tian Mayimin. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Where to find Little Sky Bakery bread:\u003c/strong>\u003cstrong> \u003c/strong>\u003c/h2>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.localharvest.org/menlo-park-farmers-market-M3662\">Menlo Park farmers market\u003c/a> \u003c/strong>\u003cbr>\n\u003ci>Sunday, 9-1\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.pafarmersmarket.org/\">Downtown Palo Alto farmers market\u003c/a>\u003c/strong>\u003cbr>\n\u003ci>Saturday, 8-noon, May 12-December 8\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.goodrootsevents.com/portola-valley-farmers-market.html\">Portola Valley farmers market\u003c/a> \u003c/strong>\u003cbr>\n\u003ci>Thursday, 2-5\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cafarmersmkts.com/saratoga-farmers-market\">Saratoga farmers market\u003c/a> \u003c/strong>\u003cbr>\n\u003ci>Saturday, 9-1\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cafarmersmkts.com/mountain-view-farmers-market\">Mountain View farmers market\u003c/a>\u003c/strong>\u003cbr>\n\u003ci>Sunday, 9-1\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.cafezoehub.com/\">Cafe Zoe\u003c/a> \u003c/strong>\u003cbr>\n\u003ci>Saturdays 9:30-1\u003c/i>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/1929+Menalto+Ave,+Menlo+Park,+CA+94025/@37.4592616,-122.1549839,17z/data=!3m1!4b1!4m5!3m4!1s0x808fbb42627b9119:0x552d85bd8ba9b2ab!8m2!3d37.4592616!4d-122.1527952\">1929 Menalto Ave.\u003c/a>\u003cbr>\nMenlo Park\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.milkpail.com/\">Milk Pail Market\u003c/a>\u003c/strong>\u003cbr>\n\u003ci>Saturdays, 10-2\u003c/i>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/2585+California+St,+Mountain+View,+CA+94040/@37.4052892,-122.1123716,17z/data=!3m1!4b1!4m5!3m4!1s0x808fb09e597831a9:0x6ee56ad4bde931b2!8m2!3d37.4052892!4d-122.1101829\">2585 California St.\u003c/a>\u003cbr>\nMountain View\u003c/p>\n\u003cp>On the subject of bread, wondering what to do with leftovers? Tian Mayimin has a lot of bread available in her household so she has developed a fast, super-easy, one-pot-meal rendition of ribollita, usually a Tuscan bread soup or stew that typically contains beans, kale, other veggies and, most importantly, leftover bread. This version isn't soupy and can be endlessly customized. She says using very old, dry bread is just fine for this dish.\u003c/p>\n\u003cp>\u003cstrong>Country Bread, Tomato and Onion “Ribollita”\u003c/strong>\u003cbr>\n\u003ci>Makes 2-4 servings\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>A generous half-loaf of bread, ideally country bread or other crusty bread\u003c/li>\n\u003cli>3-4 medium-sized tomatoes, 2 cartons plum tomatoes, or 14½-ounce can whole tomatoes\u003c/li>\n\u003cli>1 onion, sliced\u003c/li>\n\u003cli>Garlic, minced (optional)\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003cli>2-4 eggs (optional)\u003c/li>\n\u003cli>Chile flakes (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Cut or rip bread into 1-inch pieces. Roughly chop tomatoes, saving all juice.\u003c/li>\n\u003cli>Cover the bottom of a large skillet with olive oil and heat until oil is hot. Add onion and garlic (if using) and cook on medium until translucent, stirring. This should take just a few minutes.\u003c/li>\n\u003cli>Add tomatoes with their juice and cook on medium for 5 to 8 minutes until tomatoes and onion slices start to soften. Less time is required for canned tomatoes.\u003c/li>\n\u003cli>Add bread pieces. Cook for another 5 to 8 minutes until the bread has softened and soaked up the juices. Add salt and pepper to taste. If bread is too dry, add stock or broth.\u003c/li>\n\u003cli>If adding eggs, push the bread mixture to one side of the pan, add a little more oil and put eggs into the pan and cook over easy. Add a little salt and pepper to eggs.\u003c/li>\n\u003cli>Serve in the pan, on a platter or dish up individual servings.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Variations:\u003c/strong> For a spicier version, add some chile flakes along with the onion. Additional chopped or sliced vegetables can be added after first softening the onion but don't add too many. Chopped fresh herbs can also be added at the end of cooking.\u003c/p>\n\n",
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"excerpt": "A China-born, Harvard-educated attorney taught herself how to make amazing naturally leavened bread and now sells gems like Nutella-filled challah and sourdough with swirls of lazi.",
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"description": "A China-born, Harvard-educated attorney taught herself how to make amazing naturally leavened bread and now sells gems like Nutella-filled challah and sourdough with swirls of lazi.",
"title": "Lawyer Turned Baker's Recipe for Success: YouTube (And a Century-Old Starter) | KQED",
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"headline": "Lawyer Turned Baker's Recipe for Success: YouTube (And a Century-Old Starter)",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The intoxicating aroma of fresh-from-the-oven bread wafts through the air as dozens of shoppers at the Menlo Park farmers market line up to buy naturally leavened bread in multiple alluring guises from \u003ca href=\"https://www.littleskybakery.com/\">\u003cstrong>Little Sky Bakery\u003c/strong>\u003c/a>. There's a tray of rich challah rolls containing beguiling swirls of Nutella or pistachio cream. Tangy, purple-hued levain rounds touched with ground blueberries are studded with walnuts. There's an uncommonly lavish ratio of fruit to dough in the raisin-nut bread. Golden sections of nutty-flavored, fine-textured country bread are speckled throughout with toasted black and white sesame seeds.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThe resume of bakers who produce artisan bread like this often involves culinary school and lengthy apprenticeships, which makes Little Sky founder Tian Mayimin one of the most unlikely of bakers. She was born in China, received her undergrad, masters and law degrees from Harvard, worked in the anti-trust area at a blue-chip law firm in Washington, D.C., and didn't begin doing experimental bread baking as a hobby until a couple of years ago.\u003c/p>\n\u003cp>Mayimin knew she wanted to start some sort of food-related company after moving to Menlo Park in 2016 with her new husband after he joined the Stanford faculty to teach and do research in his field of computational neuroscience. But becoming a professional baker was a fluke.\u003c/p>\n\u003cfigure id=\"attachment_133022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133022\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-bread-partners-1.jpg\" alt=\"Yan Xu, left, and Tian Mayimin were pals at Harvard and got back together last year as partners in Little Sky Bakery.\" width=\"1920\" height=\"2901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-bread-partners-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-bread-partners-1-160x242.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-bread-partners-1-800x1209.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-bread-partners-1-768x1160.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-bread-partners-1-1020x1541.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-bread-partners-1-794x1200.jpg 794w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yan Xu, left, and Tian Mayimin were pals at Harvard and got back together last year as partners in Little Sky Bakery. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Playing with a starter\u003c/strong>\u003c/h2>\n\u003cp>Mayimin's new career began with the acquisition of a century-old starter that had been passed around within the family of a friend for awhile, with her receiving it from the friend's mother. Its history is \"slightly mysterious,\" she says, but \"The story was, it originated in France, went to Alaska, went to Taiwan and came to California.\"\u003c/p>\n\u003cp>Armed with this promising starter, new Bay Area resident Mayimin began playing around with challah recipes for fun while fitfully writing a business plan that didn't have a firm concept. \"After our families descended on us (for a visit), I started baking every day, just to feed them. I'd never baked bread before,\" she explains.\u003c/p>\n\u003cp>\"We had excess bread so we'd show up at our friends' and neighbors' doors. 'Hey, here's a loaf of bread,'\" Mayimin recalls with a laugh. The response was so enthusiastic and the baking so much fun that she soon had her business concept, which started with free local delivery of her loaves based on an ebullient response to postcards left on doorsteps in her neighborhood. This was in the spring of 2017.\u003c/p>\n\u003cfigure id=\"attachment_132928\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-Tian-kitchen.jpg\" alt=\"Bakery founder Tian Mayimin makes a wide variety of naturally leavened breads in her kitchen in Menlo Park, such as yummy, cheese-filled rolls.\" width=\"1920\" height=\"1318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-Tian-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-Tian-kitchen-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-Tian-kitchen-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-Tian-kitchen-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-Tian-kitchen-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-Tian-kitchen-1200x824.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bakery founder Tian Mayimin makes a wide variety of naturally leavened breads in her kitchen in Menlo Park, such as yummy, cheese-filled rolls. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>California's \u003ca href=\"https://www.cdph.ca.gov/Programs/CEH/DFDCS/Pages/FDBPrograms/FoodSafetyProgram/CottageFoodOperations.aspx\">\u003cstrong>cottage food law\u003c/strong>\u003c/a>, launched in 2013, enables food entrepreneurs like Mayimin to kick off companies in their kitchens without the usual costly, complicated requirements. The Little Sky Bakery moniker came from her husband, reflecting her petite stature and the English translation of her first name.\u003c/p>\n\u003ch2>\u003cstrong>Goodbye law, hello bread\u003c/strong>\u003c/h2>\n\u003cp>Mayimin knew she needed to get smarter about bread making if she wanted her newfound starch passion to fly so she devoured books like \u003cem>Tartine Bread\u003c/em> and \u003cem>The Book of Bread \u003c/em>while also avidly studying instructional You Tube videos. However, one could say she had bread in her DNA because her family was from wheat-growing Northern China — think steamed buns and noodles — where her grandmother whipped up lots of tasty skillet bread when she was a child.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After living with this grandmother while her parents pursued doctorates in the United States, Mayimin left China at age seven, decamping to Ohio and later New Jersey to rejoin them. Later, as a Harvard undergrad, she assumed her path was to earn a doctorate like her parents so she was awarded a degree in philosophy, then a masters in religion, with a Ph.D. on the horizon.\u003c/p>\n\u003cfigure id=\"attachment_132929\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-breads.jpg\" alt=\"Country breads, challah, filled rolls, fougasse and other kinds of breads are made by hand in Little Sky Bakery's kitchen workshop.\" width=\"1920\" height=\"802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-breads.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-breads-160x67.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-breads-800x334.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-breads-768x321.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-breads-1020x426.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-breads-1200x501.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Country breads, challah, filled rolls, fougasse and other kinds of breads are made by hand in Little Sky Bakery's kitchen workshop. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, \"I was starting to realize I didn't like writing and reading,\" she says, but nonetheless, she plowed through law school because it was a field with more practical applications. At her law firm, Mayimin worked on a huge, lengthy antitrust case that exposed her to a new concept. \"It was the first time I'd ever seen a company that made a physical product,\" she recalls. \"That was extraordinarily eye-opening.\"\u003c/p>\n\u003cp>Something else soon became apparent. \"I thought, so if I can make partner after many years, would I be very happy? Would I be as happy and excited as the best of the partners here? I didn't think so,\" she admits.\u003c/p>\n\u003cfigure id=\"attachment_132930\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-challahs.jpg\" alt=\"The bakery's rich, naturally leavened challah dough is filled with appealing substances or flavored with orange and olive oil.\" width=\"1920\" height=\"1336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-challahs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-challahs-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-challahs-800x557.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-challahs-768x534.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-challahs-1020x710.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-challahs-1200x835.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bakery's rich, naturally leavened challah dough is filled with appealing substances or flavored with orange and olive oil. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>From juice to loaves\u003c/strong>\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAfter that realization, her next stop was Shanghai to launch cold-pressed juices to the Chinese market with a fellow female Harvard grad. \"It was an incredible experience because I knew nothing about anything,\" says Mayimin. \"I knew nothing about China because I had left when I was seven. I knew nothing about business. I knew nothing about juices.\" She co-ran the successful juice business for five years, concurrently maintaining a long-distance courtship and later marriage with her now-husband, a fellow Harvard alumnus, who was then working on a post-doctorate at MIT.\u003c/p>\n\u003cp>Newly married couples living on two separate continents wasn't very workable and \"the clincher was that he got a job here at Stanford,\" Mayimin says, hence the move to Menlo Park. But this attractive Peninsula town has grown on her:\u003c/p>\n\u003cp>\"One thing I did not expect from becoming a baker in the community is how integrated I feel. It's rewarding,\" she explains. \"I never had a home. I moved so much when I was a kid, then Shanghai always felt a little temporary; it never felt like home. This does.\"\u003c/p>\n\u003cfigure id=\"attachment_132931\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132931\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-sectional-bread.jpg\" alt='The bakery offers \"sectionals,\" which are fat rolls formed as a long bread; customers can buy a whole loaf or a section of one. Left, whole wheat; right, raisin walnut.' width=\"1920\" height=\"2668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-sectional-bread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-sectional-bread-160x222.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-sectional-bread-800x1112.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-sectional-bread-768x1067.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-sectional-bread-1020x1417.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-sectional-bread-864x1200.jpg 864w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bakery offers \"sectionals,\" which are fat rolls formed as a long bread; customers can buy a whole loaf or a section of one. Left, whole wheat; right, raisin walnut. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After the strong response to her postcard marketing experiment, Mayimin opened a booth at the seasonal downtown Palo Alto farmers market. Her bread was an instant hit, selling out in the first half hour until she was able to pump up production as much as she could in her suburban kitchen. She added other farmers market locations (Menlo Park, Portola Valley, Saratoga) and a few pop-ups on the Peninsula and even now, patrons are lined up when her stall opens, after which, her supply doesn't last long. To come in late spring will be a booth at the large farmers market in Mountain View.\u003c/p>\n\u003ch2>\u003cstrong>Overcoming challenges as a (very) small business\u003c/strong>\u003c/h2>\n\u003cp>Her young boulangerie has had two major challenges, the first being the issue of production. With demand for Mayimin's bread so strong, the double oven in her kitchen and a couple of later-acquired steam ovens on rolling carts can't produce enough to supply her many fans. She hopes to find a more accommodating location to address this problem.\u003c/p>\n\u003cfigure id=\"attachment_132932\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132932\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah.jpg\" alt=\"Mayimin likes the flavor of dandelion so she pairs it with fresh dill and swirls it though her rich challah dough.\" width=\"1920\" height=\"1136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah-160x95.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah-800x473.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah-768x454.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah-1020x604.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah-1200x710.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mayimin likes the flavor of dandelion so she pairs it with fresh dill and swirls it though her rich challah dough. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Little Sky Bakery's second predicament was solved by serendipity. She was working up to 18-hour days last year at the same time as becoming pregnant. \"This was not sustainable,\" she states, realizing that help was needed as her pregnancy progressed. Harvard chum Yan Xu \"just happened to be available. We called him and he flew out the next week,\" says Mayimin.\u003c/p>\n\u003cp>A poly sci major who had worked in nonprofits, Xu was looking for a new career because \"I wasn't good at fundraising,\" he admits. Having no professional food experience, either, he nonetheless has become captivated with the craftsmanship aspect of bread making and is now Mayimin's business partner. His help will be needed even more after she has her baby in June.\u003c/p>\n\u003cfigure id=\"attachment_132933\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132933\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-rosemary-olive-bread.jpg\" alt=\"The outstanding rosemary olive bread is tangy and flavorful, with subtle hints of rosemary and two kinds of olives, black and green.\" width=\"1920\" height=\"1145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-rosemary-olive-bread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-rosemary-olive-bread-160x95.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-rosemary-olive-bread-800x477.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-rosemary-olive-bread-768x458.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-rosemary-olive-bread-1020x608.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-rosemary-olive-bread-1200x716.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The outstanding rosemary olive bread is tangy and flavorful, with subtle hints of rosemary and two kinds of olives, black and green. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>A superstar starter \u003c/strong>\u003c/h2>\n\u003cp>At the heart of Mayimin's success is her starter, she believes. Despite its mysterious, century-long travels, \"It's a very good starter,\" she insists. She has learned to respect her starter's robust capabilities the hard way, after a calamitous trip in which she took her starter with her on a family trip to the cold, wet tip of Long Island and was terrified that she had killed its best properties.\u003c/p>\n\u003cp>\"I was trying to make bread for the family. It rose but it tasted so bland,\" she relates. After this batch of blah bread, \"I was watching over the starter like a mother hen, trying to keep it warm, reading chemistry papers,\" Mayimin recalls. \"That was a very panicked vacation.\"\u003c/p>\n\u003cp>Fortunately, her starter reverted to form once she was back in the Bay Area. Everything made by Little Sky Bakery, including the challah, uses this starter, with the first gentle rise lasting up to a week.\u003c/p>\n\u003cp>Her eight or nine \"basic\" offerings include a tangy, hole-rich country bread covered with sunflower seeds, a remarkable olive rosemary loaf with a pleasing texture that's full of black and green olives, a dense, super-tart pumpernickel rye, olive oil and orange flavored challah and her addictive raisin walnut bread. \"We add a \u003cem>lot\u003c/em> of fruit. Don't buy the bread if you don't like raisins,\" she warns.\u003c/p>\n\u003cfigure id=\"attachment_132934\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132934\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-chocolate-cherry.jpg\" alt=\"This labor-intensive bread is filled with slabs of bittersweet chocolate, two kinds of dried cherries -- tart and sweet -- and toasted pecans. It's a delicious indulgence.\" width=\"1920\" height=\"1388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-chocolate-cherry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-chocolate-cherry-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-chocolate-cherry-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-chocolate-cherry-768x555.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-chocolate-cherry-1020x737.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-chocolate-cherry-1200x868.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This labor-intensive bread is filled with slabs of bittersweet chocolate, two kinds of dried cherries -- tart and sweet -- and toasted pecans. It's a delicious indulgence. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Exercising her creativity with new flavors \u003c/strong>\u003c/h2>\n\u003cp>Mayimin has been reveling in creating new bread offerings, which are rotated into the regular line-up. Using her lush challah as a vehicle for delicious fillings has been a well-received idea, like dill-dandelion, which shows off the earthy, slightly tart flavor of this medicinal plant. Using a different dough formulation, she has developed \"cheese twins,\" which are two plump little conjoined rolls featuring various cheeses that have a different compatible add-in — say, chopped fresh jalapeños or cracked black pepper — in each.\u003c/p>\n\u003cp>Then there are her delectable little loaves of bread lavishly filled with slabs of bittersweet chocolate, sour and sweet dried cherries and toasted pecans. She has produced specialties like avocado bread, saffron-turmeric bread and sourdough with swirls of pungent \u003cem>lazi\u003c/em>, a chile sauce that's a mainstay in Chinese households. Current flavors under development include sourdough scones and cheese-rich formulations of fougasse.\u003c/p>\n\u003cp>Seeing the delight with which she addresses her new profession might be enlightening for others who aren't content in their work and hope for something more internally rewarding. Says Mayimin: \"My attraction to business is, there's some sort of need there and there's a product that 's okay but I could make a better one.\" Her customers couldn't agree more.\u003c/p>\n\u003cfigure id=\"attachment_132935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-at-the-market.jpg\" alt=\"Crowds are lined up in front of the Little Sky booth at the Menlo Park farmers market before it opens and snag everything available. Left, Yan Xu; right, Tian Mayimin.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-at-the-market.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-at-the-market-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-at-the-market-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-at-the-market-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-at-the-market-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-at-the-market-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crowds are lined up in front of the Little Sky booth at the Menlo Park farmers market before it opens and snag everything available. Left, Yan Xu; right, Tian Mayimin. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Where to find Little Sky Bakery bread:\u003c/strong>\u003cstrong> \u003c/strong>\u003c/h2>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.localharvest.org/menlo-park-farmers-market-M3662\">Menlo Park farmers market\u003c/a> \u003c/strong>\u003cbr>\n\u003ci>Sunday, 9-1\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.pafarmersmarket.org/\">Downtown Palo Alto farmers market\u003c/a>\u003c/strong>\u003cbr>\n\u003ci>Saturday, 8-noon, May 12-December 8\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.goodrootsevents.com/portola-valley-farmers-market.html\">Portola Valley farmers market\u003c/a> \u003c/strong>\u003cbr>\n\u003ci>Thursday, 2-5\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cafarmersmkts.com/saratoga-farmers-market\">Saratoga farmers market\u003c/a> \u003c/strong>\u003cbr>\n\u003ci>Saturday, 9-1\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cafarmersmkts.com/mountain-view-farmers-market\">Mountain View farmers market\u003c/a>\u003c/strong>\u003cbr>\n\u003ci>Sunday, 9-1\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.cafezoehub.com/\">Cafe Zoe\u003c/a> \u003c/strong>\u003cbr>\n\u003ci>Saturdays 9:30-1\u003c/i>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/1929+Menalto+Ave,+Menlo+Park,+CA+94025/@37.4592616,-122.1549839,17z/data=!3m1!4b1!4m5!3m4!1s0x808fbb42627b9119:0x552d85bd8ba9b2ab!8m2!3d37.4592616!4d-122.1527952\">1929 Menalto Ave.\u003c/a>\u003cbr>\nMenlo Park\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.milkpail.com/\">Milk Pail Market\u003c/a>\u003c/strong>\u003cbr>\n\u003ci>Saturdays, 10-2\u003c/i>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/2585+California+St,+Mountain+View,+CA+94040/@37.4052892,-122.1123716,17z/data=!3m1!4b1!4m5!3m4!1s0x808fb09e597831a9:0x6ee56ad4bde931b2!8m2!3d37.4052892!4d-122.1101829\">2585 California St.\u003c/a>\u003cbr>\nMountain View\u003c/p>\n\u003cp>On the subject of bread, wondering what to do with leftovers? Tian Mayimin has a lot of bread available in her household so she has developed a fast, super-easy, one-pot-meal rendition of ribollita, usually a Tuscan bread soup or stew that typically contains beans, kale, other veggies and, most importantly, leftover bread. This version isn't soupy and can be endlessly customized. She says using very old, dry bread is just fine for this dish.\u003c/p>\n\u003cp>\u003cstrong>Country Bread, Tomato and Onion “Ribollita”\u003c/strong>\u003cbr>\n\u003ci>Makes 2-4 servings\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>A generous half-loaf of bread, ideally country bread or other crusty bread\u003c/li>\n\u003cli>3-4 medium-sized tomatoes, 2 cartons plum tomatoes, or 14½-ounce can whole tomatoes\u003c/li>\n\u003cli>1 onion, sliced\u003c/li>\n\u003cli>Garlic, minced (optional)\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003cli>2-4 eggs (optional)\u003c/li>\n\u003cli>Chile flakes (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Cut or rip bread into 1-inch pieces. Roughly chop tomatoes, saving all juice.\u003c/li>\n\u003cli>Cover the bottom of a large skillet with olive oil and heat until oil is hot. Add onion and garlic (if using) and cook on medium until translucent, stirring. This should take just a few minutes.\u003c/li>\n\u003cli>Add tomatoes with their juice and cook on medium for 5 to 8 minutes until tomatoes and onion slices start to soften. Less time is required for canned tomatoes.\u003c/li>\n\u003cli>Add bread pieces. Cook for another 5 to 8 minutes until the bread has softened and soaked up the juices. Add salt and pepper to taste. If bread is too dry, add stock or broth.\u003c/li>\n\u003cli>If adding eggs, push the bread mixture to one side of the pan, add a little more oil and put eggs into the pan and cook over easy. Add a little salt and pepper to eggs.\u003c/li>\n\u003cli>Serve in the pan, on a platter or dish up individual servings.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Variations:\u003c/strong> For a spicier version, add some chile flakes along with the onion. Additional chopped or sliced vegetables can be added after first softening the onion but don't add too many. Chopped fresh herbs can also be added at the end of cooking.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Popular Bay Area Mochi Muffins Head East",
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"content": "\u003cp>Have you had a mochi muffin before? How about a mochi donut?\u003c/p>\n\u003cp>If the answer is yes, there's a good chance that muffin or donut came from Third Culture Bakery. Today, cofounders Sam Butarbutar and Wenter Shyu announced that their Third Culture Bakery — home of the Original Mochi Muffin — will open its first Colorado location this summer in Downtown Aurora.\u003c/p>\n\u003cp>[contextly_sidebar id=\"j5wq9MAWDgdiR2xfkqXSeEMO5dDEG5fC\"]\u003c/p>\n\u003cp>Third Culture Bakery was founded in 2017, and the name comes from their personal experience growing up as “third culture kids” – children raised in a culture other than their parents. Their breakout product was the Original Mochi Muffin, inspired by the traditions of Hawaiian mochi and flavors found in Sam’s personal childhood in Indonesia, and their overall menu has expanded since then to include colorful mochi donuts, sweet and savory waffles, custard cakes and an array of colorful beverages.\u003c/p>\n\u003cfigure id=\"attachment_132421\" class=\"wp-caption aligncenter\" style=\"max-width: 1533px\">\u003cimg class=\"size-full wp-image-132421\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Copy-of-Mochi-Donuts-1.jpg\" alt=\"An assortment of mochi donuts\" width=\"1533\" height=\"2300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/Copy-of-Mochi-Donuts-1.jpg 1533w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/Copy-of-Mochi-Donuts-1-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/Copy-of-Mochi-Donuts-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/Copy-of-Mochi-Donuts-1-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/Copy-of-Mochi-Donuts-1-1020x1530.jpg 1020w\" sizes=\"(max-width: 1533px) 100vw, 1533px\">\u003cfigcaption class=\"wp-caption-text\">An assortment of mochi donuts \u003ccite>(Third Culture Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Butarbutar and Shyu opened their first retail showroom in West Berkeley last summer, and the Downtown Aurora showroom will mirror the original location in West Berkeley, complete with a commercial kitchen and retail storefront, where pastries will be sold alongside drinks including matcha, lychee sparklers, and coffee.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Due to the success of Third Culture Bakery’s West Berkeley showroom, we’ve been working to see where we could open our next location,” says Shyu, Brand Director. “After our CFO, Rachel Taber, relocated to Denver from Berkeley, we started considering the area. Following a recent visit, we fell in love with the charm and burgeoning food scene in Downtown Aurora.”\u003c/p>\n\u003cp>“The products at Third Culture Bakery feature a variety of unique and sometimes hard-to-find ingredients from all over the world,” adds Butarbutar, Culinary Director. “I am thrilled to bring our one-of-a-kind menu offerings to a community that has become so near and dear to us.”\u003c/p>\n\u003cfigure id=\"attachment_132422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132422\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_8209-e1549912499355.jpg\" alt=\"Partners Wenter Shyu (right) and Samuel Butarbutar (left)\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Partners Wenter Shyu (right) and Samuel Butarbutar (left) \u003ccite>(Third Culture Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As both partners in life and in business, Butarbutar and Shyu launched Third Culture Bakery in April 2017, and have taken the San Francisco Bay Area by storm with the famed Original Mochi Muffin, mochi donuts, waffles, custard cakes, and colorful drinks. You might have seen these tasty treats in Boba Guys, Home Cafe, and Matcha Cafe Maiko to name a few of the more than 50 cafes across the San Francisco Bay Area selling their wares.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>No need to worry about saying goodbye to your mochi muffins! You'll still find the Third Culture Bakery headquarters in West Berkeley, CA, where guests can purchase pastries and drinks from the showroom, but Shyu and Butarbutar will make fewer appearances as they prep their newest showroom for success in the coming months. They will also continue to supply more than 50 cafes across the San Francisco Bay Area (Boba Guys, Home Cafe, and Matcha Cafe Maiko to name a few) with their baked goods.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Have you had a mochi muffin before? How about a mochi donut?\u003c/p>\n\u003cp>If the answer is yes, there's a good chance that muffin or donut came from Third Culture Bakery. Today, cofounders Sam Butarbutar and Wenter Shyu announced that their Third Culture Bakery — home of the Original Mochi Muffin — will open its first Colorado location this summer in Downtown Aurora.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Third Culture Bakery was founded in 2017, and the name comes from their personal experience growing up as “third culture kids” – children raised in a culture other than their parents. Their breakout product was the Original Mochi Muffin, inspired by the traditions of Hawaiian mochi and flavors found in Sam’s personal childhood in Indonesia, and their overall menu has expanded since then to include colorful mochi donuts, sweet and savory waffles, custard cakes and an array of colorful beverages.\u003c/p>\n\u003cfigure id=\"attachment_132421\" class=\"wp-caption aligncenter\" style=\"max-width: 1533px\">\u003cimg class=\"size-full wp-image-132421\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Copy-of-Mochi-Donuts-1.jpg\" alt=\"An assortment of mochi donuts\" width=\"1533\" height=\"2300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/Copy-of-Mochi-Donuts-1.jpg 1533w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/Copy-of-Mochi-Donuts-1-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/Copy-of-Mochi-Donuts-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/Copy-of-Mochi-Donuts-1-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/Copy-of-Mochi-Donuts-1-1020x1530.jpg 1020w\" sizes=\"(max-width: 1533px) 100vw, 1533px\">\u003cfigcaption class=\"wp-caption-text\">An assortment of mochi donuts \u003ccite>(Third Culture Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Butarbutar and Shyu opened their first retail showroom in West Berkeley last summer, and the Downtown Aurora showroom will mirror the original location in West Berkeley, complete with a commercial kitchen and retail storefront, where pastries will be sold alongside drinks including matcha, lychee sparklers, and coffee.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Due to the success of Third Culture Bakery’s West Berkeley showroom, we’ve been working to see where we could open our next location,” says Shyu, Brand Director. “After our CFO, Rachel Taber, relocated to Denver from Berkeley, we started considering the area. Following a recent visit, we fell in love with the charm and burgeoning food scene in Downtown Aurora.”\u003c/p>\n\u003cp>“The products at Third Culture Bakery feature a variety of unique and sometimes hard-to-find ingredients from all over the world,” adds Butarbutar, Culinary Director. “I am thrilled to bring our one-of-a-kind menu offerings to a community that has become so near and dear to us.”\u003c/p>\n\u003cfigure id=\"attachment_132422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132422\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_8209-e1549912499355.jpg\" alt=\"Partners Wenter Shyu (right) and Samuel Butarbutar (left)\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Partners Wenter Shyu (right) and Samuel Butarbutar (left) \u003ccite>(Third Culture Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As both partners in life and in business, Butarbutar and Shyu launched Third Culture Bakery in April 2017, and have taken the San Francisco Bay Area by storm with the famed Original Mochi Muffin, mochi donuts, waffles, custard cakes, and colorful drinks. You might have seen these tasty treats in Boba Guys, Home Cafe, and Matcha Cafe Maiko to name a few of the more than 50 cafes across the San Francisco Bay Area selling their wares.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>No need to worry about saying goodbye to your mochi muffins! You'll still find the Third Culture Bakery headquarters in West Berkeley, CA, where guests can purchase pastries and drinks from the showroom, but Shyu and Butarbutar will make fewer appearances as they prep their newest showroom for success in the coming months. They will also continue to supply more than 50 cafes across the San Francisco Bay Area (Boba Guys, Home Cafe, and Matcha Cafe Maiko to name a few) with their baked goods.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "At Chinese New Year, Every Family Has a Tradition",
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"content": "\u003cp>When Lunar New Year comes around, you can expect a massive migration in China of people traveling home (it’s called the “Spring Festival rush”). For this annual family reunion, the most important (and the biggest) event takes place on Lunar New Year’s Eve. When I was but a wee babe, I remember my family gathering at my parents’ restaurant after closing time to feast on lobster, pork ribs, and more for New Year’s Eve. Back then, I had no clue what we were doing until I grew up, but this annual feast remains my first memory of Chinese New Year even after we switched to celebrating at home.\u003c/p>\n\u003cp>[contextly_sidebar id=\"A8dceper7jx9960zGdnYpPUJOcVbURO4\"]\u003c/p>\n\u003cp>\u003ca href=\"https://www.thirdculturebakery.com/\">Third Culture Bakery\u003c/a>’s co-founder Wenter Shyu also recalls everyone in the family coming home for Chinese New Year (more than 20 people filled his grandma’s house every year) to devour golden shrimp, gift red envelopes and consume/hoard a lot of dumplings. “It’s like the Super Bowl holiday for our family,” Wenter explains. \u003ca href=\"http://www.chefmelissaking.com/\">Chef Melissa King\u003c/a> laughs when telling me, “I just remember a lot of food, all the time.” Same.\u003c/p>\n\u003cp>All jokes aside, this immense feast is truly a celebration of family and a time where we all got together — feuds or long distances be damned. For Melissa, “One of my fondest memories is us in the kitchen, my aunt washing napa cabbage, my sister peeling shrimp, and I’m doing something else. Everyone tackles it together, and, [in] the end, we just sit at the table all together to eat.”\u003c/p>\n\u003cp>On top of a required family feast, families celebrate with centuries-old traditions to bring success with the New Year. For example, red envelopes (typically filled with money) and sweet treats are a big deal for kids and adults alike. Growing up in the Bay Area, Cheryl Quan remembers her grandma carrying around a plate of candies and requiring all family members to eat a piece of candy once they entered the house.\u003c/p>\n\u003cfigure id=\"attachment_132287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132287\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/19A0022-e1549062593496.jpg\" alt=\"Citrus fruits, red envelopes, and sweets are always provided at Chinese New Year tables.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Citrus fruits, red envelopes, and sweets are always provided at Chinese New Year tables. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>King also remembers the red envelopes fondly and explains, “ When I think of Chinese New Year, it’s the red envelopes, or lucky money. The history behind it, my mother explained, is that it symbolized small amounts of money that you could give to children to go buy sweets because sweets symbolized prosperity or good luck.” There was also a lot of citrus fruits — “My grandma always had pomelos or oranges with the green leaves still attached sitting on her counter,” says Melissa.\u003c/p>\n\u003ch2>Finding the Meaning in Special Foods\u003c/h2>\n\u003cp>In every culture, certain foods have a special meaning, but according to tradition, it’s especially important to eat the right things at New Year’s Eve to start the year with the most luck you can gather. Unless you’re allergic to an ingredient, you're encouraged to eat a little bit of everything to maximize your good luck potential. Of course, China is large with a vast diversity of regions, dialects, and ethnicities. Families cultivate their own practices rooted in their villages of origin.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My family, for instance, always served a seafood dish with a black noodle ingredient called \u003cem>fat choy\u003c/em>, and it was because the last word sounded like the “\u003ci>choy\u003c/i>\" meaning wealth or prosperity. You always greeted family members and family friends on New Year’s when you saw them with the phrase “\u003ci>gong hay fat choy\u003c/i>” (“wishing you prosperity”). Phone calls to relatives in China were also required to start with this phrase from both parties.\u003c/p>\n\u003cfigure id=\"attachment_132288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132288\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/DSC01448-e1549062677338.jpg\" alt=\"Cheryl and her mother, Diana, serve up some lettuce wraps.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Cheryl and her mother, Diana, serve up some lettuce wraps. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Chinese New Year, Cheryl's family a special dish full of meaning. The women in the family always cook together (with Quan’s dad occasionally), but, for as long as Cheryl’s memory goes back — which her mom, Diana, jokes is just about two years — their family has pork lettuce cups every year, but only for the new year, marking it as a special occasion. Each ingredient in her mother’s recipe represents something special and fortuitous that make it an important addition to the menu. Lettuce (\u003ci>sang choy\u003c/i>) means “life, prosperity, family.” Water chestnuts mean “unity,” while mushrooms mean “opportunity.” Pork represents“strength, wealth, abundance.” Along with these lettuce cups, Quan’s family prepares a whole chicken (to represent a harmonious and unified family) alongside rice cakes (\u003ci>nian gao\u003c/i>) and other auspicious dishes.\u003c/p>\n\u003cp>Melissa’s mother was from Hong Kong while her father moved from Shanghai to Hong Kong at a young age. Growing up “in a very Cantonese household” meant their family gravitated toward seafood-heavy feasts, and celebrated Chinese New Year with the family hot pot. Though sides might occasionally, the staple at their hot pot table was a clear, chicken bone broth with goji berries, jujubes, and ginger made by her grandmother.\u003c/p>\n\u003cfigure id=\"attachment_132289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132289\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/19A0048-e1549062766410.jpg\" alt=\"Melissa fills her dumplings with a standard Cantonese recipe featuring pork.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Melissa fills her dumplings with a standard Cantonese recipe featuring pork. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Wenter’s family, noodles (long noodles mean long life) and dumplings (the shape represents Chinese ingots a.k.a. money) take a prominent presence since the carb-loaded dishes are what his grandma’s region is famous for. In fact, dumplings are present on nearly everyone’s table, and they are practically always homemade. And don’t forget about what I like to call dessert dumplings, aka \u003ci>tang yuan\u003c/i>. Wenter’s family always ends their feast with it because, as Wenter explains, “it’s supposed to symbolize togetherness because of how sticky it is. As you eat it, it’s supposed to symbolize how your family will stick together.” And no matter how full you are, you must end the meal with at least one.\u003c/p>\n\u003cfigure id=\"attachment_132290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132290\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/DSC01475-e1549062856513.jpg\" alt=\"Black sesame tang yuan served in a cane sugar syrup.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Black sesame tang yuan served in a cane sugar syrup. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Building a Family through Food\u003c/h2>\n\u003cp>And being united as a family is a running theme for Chinese New Year—besides being lucky and getting rich. Even though we’ve left home, these cultural traditions our families celebrated made an impression on us and we remember them, even if it is faintly, as adults because it brings us together. Wearing red on the day of our interview, Melissa said, “It’s always in the back of my mind, subconsciously, to try and follow those traditions when New Year’s gets closer, like wearing red, having gold around the house.”\u003c/p>\n\u003cp>Wenter usually tries to go home, but he isn’t making it back home for Chinese New Year this year. Instead, he and his partner Sam will still celebrate the occasion with their customers and staff by creating a new tradition: baking black sesame cookies paired with red envelopes and having a small party at their showcase location in Berkeley.\u003c/p>\n\u003cfigure id=\"attachment_132291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132291\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/DSC01478-e1549062989346.jpg\" alt=\"Wenter feeds Sam some freshly cooked tang yuan.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Wenter feeds Sam some freshly cooked tang yuan. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These traditions were passed down generation to generation, from mothers and fathers to daughters and sons, but, as we leave home and our families, we can still celebrate those ancient traditions while making some new ones along the way.\u003c/p>\n\u003cp>For us and anyone else who can’t make it home for Chinese New Year, it’s still important for us to carry on these centuries-old traditions. We can take those memories of being in the kitchen with our parents and siblings and replicate them with our friends and coworkers. While pleating dumplings at her dining room table for her upcoming hot pot party, Melissa smiles and tells me, “It’s fun to teach my friends about my culture, where I came from, and the food I grew up on.”\u003c/p>\n\u003cfigure id=\"attachment_132292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132292\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/19A0040-e1549063049290.jpg\" alt=\"Melissa prepares dumplings for her upcoming hot pot party.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Melissa prepares dumplings for her upcoming hot pot party. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And what better way is there to share knowledge than with food?\u003c/p>\n\u003ch2>Hot Pot Recipe\u003c/h2>\n\u003cp>\u003ci>By Melissa King\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132286\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/19A0085-e1549062485338.jpg\" alt=\"Melissa King's hot pot feast.\" width=\"1920\" height=\"1310\">\u003cfigcaption class=\"wp-caption-text\">Melissa King's hot pot feast. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Step 1:\u003c/b> Select Soup Base\u003cbr>\n\u003cb>Step 2:\u003c/b> Choose Your Proteins\u003cbr>\n\u003cb>Step 3:\u003c/b> Choose Your Vegetables & Noodles\u003cbr>\n\u003cb>Step 4:\u003c/b> Mix Your Sauce\u003c/p>\n\u003cp>\u003cb>Cooking time:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>Thinly sliced meats – 10-15 seconds\u003c/li>\n\u003cli>Green Vegetables – 1 minute\u003c/li>\n\u003cli>Seafood, chicken, meatballs, noodles, dumplings, tofu, mushrooms, root vegetables – 3-5 mins\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Place a hot plate or burner in the center of a large table. Place a large pot of broth in the center and bring it to a boil, then to a simmer. Place all the prepared ingredients around the hot pot. Have everyone mix up their own dipping sauces.\u003c/li>\n\u003cli>Each person takes the proteins and vegetables of their choice and adds it to the pot to cook. When each item is done, retrieve it from the broth with a wire skimmer and dip it into your sauce and enjoy. As the liquid evaporates, add boiling water as needed.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Hot Pot Dos and Donts:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Rescuing items: it’s ok to rescue something you forgot about, but use your little wire basket to retrieve it, not your chopsticks.\u003c/li>\n\u003cli>Make sure you ask others before claiming something in the pot.\u003c/li>\n\u003cli>Do not cross the dividers and cross contaminate proteins.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Types of broth:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>Chicken Bone Broth\u003c/li>\n\u003cli>Pork Bone Broth\u003c/li>\n\u003cli>Fish Bone Broth\u003c/li>\n\u003cli>Miso\u003c/li>\n\u003cli>Spicy Miso\u003c/li>\n\u003cli>Kimchi\u003c/li>\n\u003cli>Curry\u003c/li>\n\u003cli>Tom Yum\u003c/li>\n\u003cli>Mongolian Sichuan Chili\u003c/li>\n\u003cli>Sukiyaki\u003c/li>\n\u003cli>Dashi/Kombu\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>PROTEIN OPTIONS:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Meat:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Thinly sliced high-quality ribeye or chuck\u003c/li>\n\u003cli>Thinly sliced lamb shoulder\u003c/li>\n\u003cli>Thinly sliced pork belly\u003c/li>\n\u003cli>Thinly sliced kurobuta pork\u003c/li>\n\u003cli>Thinly sliced chicken thigh or breast\u003c/li>\n\u003cli>Offal – beef tripe, beef tendon, pork blood, pork intestines, duck tongues\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Seafood:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Dungeness Crab/Blue Crab, pieces\u003c/li>\n\u003cli>Lobster, pieces\u003c/li>\n\u003cli>Boneless, fish fillet slices – salmon, snapper, flounder, cod\u003c/li>\n\u003cli>Manila Clams\u003c/li>\n\u003cli>Mussels\u003c/li>\n\u003cli>Whole Shrimp\u003c/li>\n\u003cli>Squid/Cuttlefish, slices\u003c/li>\n\u003cli>Scallops, slices\u003c/li>\n\u003cli>Bay Scallops\u003c/li>\n\u003cli>Fish cakes\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Tofu:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Fresh Tofu\u003c/li>\n\u003cli>Frozen Tofu\u003c/li>\n\u003cli>Fried tofu\u003c/li>\n\u003cli>Fried Tofu Skins or Fried Yuba\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Dumplings/Noodles/Rice:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Rice Noodles\u003c/li>\n\u003cli>Vermicelli\u003c/li>\n\u003cli>Ramen\u003c/li>\n\u003cli>Sweet potato noodles/shirataki\u003c/li>\n\u003cli>Steamed white rice\u003c/li>\n\u003cli>Homemade or frozen dumplings\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Leafy Greens:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Romaine lettuce/iceberg\u003c/li>\n\u003cli>Spinach\u003c/li>\n\u003cli>Watercress\u003c/li>\n\u003cli>Peashoots\u003c/li>\n\u003cli>Chrysanthemum\u003c/li>\n\u003cli>Ong choy\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Hearty Greens:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Napa cabbage\u003c/li>\n\u003cli>Bok choy\u003c/li>\n\u003cli>Scallions\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Root Vegetables:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Carrots\u003c/li>\n\u003cli>Daikon\u003c/li>\n\u003cli>Potatoes\u003c/li>\n\u003cli>Kabocha squash\u003c/li>\n\u003cli>Lotus root\u003c/li>\n\u003cli>Winter melon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Mushrooms:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>King trumpet\u003c/li>\n\u003cli>Enoki\u003c/li>\n\u003cli>Shiitake\u003c/li>\n\u003cli>Beech\u003c/li>\n\u003cli>Oyster\u003c/li>\n\u003cli>Wood ear\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Chinese sauces options:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>sesame oil\u003c/li>\n\u003cli>chili oil\u003c/li>\n\u003cli>xo sauce (chili and dried shrimp/scallops)\u003c/li>\n\u003cli>sa cha sauce (ground fermented shrimp/fish)\u003c/li>\n\u003cli>soy sauce\u003c/li>\n\u003cli>chopped garlic\u003c/li>\n\u003cli>scallion\u003c/li>\n\u003cli>cilantro\u003c/li>\n\u003cli>jalapeno/serrano\u003c/li>\n\u003cli>raw egg (chicken or quail)\u003c/li>\n\u003c/ul>\n\u003cp>Japanese sauces:\u003c/p>\n\u003cul>\n\u003cli>ponzu\u003c/li>\n\u003cli>sesame sauce (goma-dare)\u003c/li>\n\u003cli>raw egg\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Melissa's favorite combo:\u003c/b> ponzu + sa cha + garlic + scallions + chili oil\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Lunar New Year comes around, you can expect a massive migration in China of people traveling home (it’s called the “Spring Festival rush”). For this annual family reunion, the most important (and the biggest) event takes place on Lunar New Year’s Eve. When I was but a wee babe, I remember my family gathering at my parents’ restaurant after closing time to feast on lobster, pork ribs, and more for New Year’s Eve. Back then, I had no clue what we were doing until I grew up, but this annual feast remains my first memory of Chinese New Year even after we switched to celebrating at home.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.thirdculturebakery.com/\">Third Culture Bakery\u003c/a>’s co-founder Wenter Shyu also recalls everyone in the family coming home for Chinese New Year (more than 20 people filled his grandma’s house every year) to devour golden shrimp, gift red envelopes and consume/hoard a lot of dumplings. “It’s like the Super Bowl holiday for our family,” Wenter explains. \u003ca href=\"http://www.chefmelissaking.com/\">Chef Melissa King\u003c/a> laughs when telling me, “I just remember a lot of food, all the time.” Same.\u003c/p>\n\u003cp>All jokes aside, this immense feast is truly a celebration of family and a time where we all got together — feuds or long distances be damned. For Melissa, “One of my fondest memories is us in the kitchen, my aunt washing napa cabbage, my sister peeling shrimp, and I’m doing something else. Everyone tackles it together, and, [in] the end, we just sit at the table all together to eat.”\u003c/p>\n\u003cp>On top of a required family feast, families celebrate with centuries-old traditions to bring success with the New Year. For example, red envelopes (typically filled with money) and sweet treats are a big deal for kids and adults alike. Growing up in the Bay Area, Cheryl Quan remembers her grandma carrying around a plate of candies and requiring all family members to eat a piece of candy once they entered the house.\u003c/p>\n\u003cfigure id=\"attachment_132287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132287\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/19A0022-e1549062593496.jpg\" alt=\"Citrus fruits, red envelopes, and sweets are always provided at Chinese New Year tables.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Citrus fruits, red envelopes, and sweets are always provided at Chinese New Year tables. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>King also remembers the red envelopes fondly and explains, “ When I think of Chinese New Year, it’s the red envelopes, or lucky money. The history behind it, my mother explained, is that it symbolized small amounts of money that you could give to children to go buy sweets because sweets symbolized prosperity or good luck.” There was also a lot of citrus fruits — “My grandma always had pomelos or oranges with the green leaves still attached sitting on her counter,” says Melissa.\u003c/p>\n\u003ch2>Finding the Meaning in Special Foods\u003c/h2>\n\u003cp>In every culture, certain foods have a special meaning, but according to tradition, it’s especially important to eat the right things at New Year’s Eve to start the year with the most luck you can gather. Unless you’re allergic to an ingredient, you're encouraged to eat a little bit of everything to maximize your good luck potential. Of course, China is large with a vast diversity of regions, dialects, and ethnicities. Families cultivate their own practices rooted in their villages of origin.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My family, for instance, always served a seafood dish with a black noodle ingredient called \u003cem>fat choy\u003c/em>, and it was because the last word sounded like the “\u003ci>choy\u003c/i>\" meaning wealth or prosperity. You always greeted family members and family friends on New Year’s when you saw them with the phrase “\u003ci>gong hay fat choy\u003c/i>” (“wishing you prosperity”). Phone calls to relatives in China were also required to start with this phrase from both parties.\u003c/p>\n\u003cfigure id=\"attachment_132288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132288\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/DSC01448-e1549062677338.jpg\" alt=\"Cheryl and her mother, Diana, serve up some lettuce wraps.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Cheryl and her mother, Diana, serve up some lettuce wraps. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Chinese New Year, Cheryl's family a special dish full of meaning. The women in the family always cook together (with Quan’s dad occasionally), but, for as long as Cheryl’s memory goes back — which her mom, Diana, jokes is just about two years — their family has pork lettuce cups every year, but only for the new year, marking it as a special occasion. Each ingredient in her mother’s recipe represents something special and fortuitous that make it an important addition to the menu. Lettuce (\u003ci>sang choy\u003c/i>) means “life, prosperity, family.” Water chestnuts mean “unity,” while mushrooms mean “opportunity.” Pork represents“strength, wealth, abundance.” Along with these lettuce cups, Quan’s family prepares a whole chicken (to represent a harmonious and unified family) alongside rice cakes (\u003ci>nian gao\u003c/i>) and other auspicious dishes.\u003c/p>\n\u003cp>Melissa’s mother was from Hong Kong while her father moved from Shanghai to Hong Kong at a young age. Growing up “in a very Cantonese household” meant their family gravitated toward seafood-heavy feasts, and celebrated Chinese New Year with the family hot pot. Though sides might occasionally, the staple at their hot pot table was a clear, chicken bone broth with goji berries, jujubes, and ginger made by her grandmother.\u003c/p>\n\u003cfigure id=\"attachment_132289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132289\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/19A0048-e1549062766410.jpg\" alt=\"Melissa fills her dumplings with a standard Cantonese recipe featuring pork.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Melissa fills her dumplings with a standard Cantonese recipe featuring pork. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Wenter’s family, noodles (long noodles mean long life) and dumplings (the shape represents Chinese ingots a.k.a. money) take a prominent presence since the carb-loaded dishes are what his grandma’s region is famous for. In fact, dumplings are present on nearly everyone’s table, and they are practically always homemade. And don’t forget about what I like to call dessert dumplings, aka \u003ci>tang yuan\u003c/i>. Wenter’s family always ends their feast with it because, as Wenter explains, “it’s supposed to symbolize togetherness because of how sticky it is. As you eat it, it’s supposed to symbolize how your family will stick together.” And no matter how full you are, you must end the meal with at least one.\u003c/p>\n\u003cfigure id=\"attachment_132290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132290\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/DSC01475-e1549062856513.jpg\" alt=\"Black sesame tang yuan served in a cane sugar syrup.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Black sesame tang yuan served in a cane sugar syrup. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Building a Family through Food\u003c/h2>\n\u003cp>And being united as a family is a running theme for Chinese New Year—besides being lucky and getting rich. Even though we’ve left home, these cultural traditions our families celebrated made an impression on us and we remember them, even if it is faintly, as adults because it brings us together. Wearing red on the day of our interview, Melissa said, “It’s always in the back of my mind, subconsciously, to try and follow those traditions when New Year’s gets closer, like wearing red, having gold around the house.”\u003c/p>\n\u003cp>Wenter usually tries to go home, but he isn’t making it back home for Chinese New Year this year. Instead, he and his partner Sam will still celebrate the occasion with their customers and staff by creating a new tradition: baking black sesame cookies paired with red envelopes and having a small party at their showcase location in Berkeley.\u003c/p>\n\u003cfigure id=\"attachment_132291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132291\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/DSC01478-e1549062989346.jpg\" alt=\"Wenter feeds Sam some freshly cooked tang yuan.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Wenter feeds Sam some freshly cooked tang yuan. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These traditions were passed down generation to generation, from mothers and fathers to daughters and sons, but, as we leave home and our families, we can still celebrate those ancient traditions while making some new ones along the way.\u003c/p>\n\u003cp>For us and anyone else who can’t make it home for Chinese New Year, it’s still important for us to carry on these centuries-old traditions. We can take those memories of being in the kitchen with our parents and siblings and replicate them with our friends and coworkers. While pleating dumplings at her dining room table for her upcoming hot pot party, Melissa smiles and tells me, “It’s fun to teach my friends about my culture, where I came from, and the food I grew up on.”\u003c/p>\n\u003cfigure id=\"attachment_132292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132292\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/19A0040-e1549063049290.jpg\" alt=\"Melissa prepares dumplings for her upcoming hot pot party.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Melissa prepares dumplings for her upcoming hot pot party. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And what better way is there to share knowledge than with food?\u003c/p>\n\u003ch2>Hot Pot Recipe\u003c/h2>\n\u003cp>\u003ci>By Melissa King\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132286\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/19A0085-e1549062485338.jpg\" alt=\"Melissa King's hot pot feast.\" width=\"1920\" height=\"1310\">\u003cfigcaption class=\"wp-caption-text\">Melissa King's hot pot feast. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Step 1:\u003c/b> Select Soup Base\u003cbr>\n\u003cb>Step 2:\u003c/b> Choose Your Proteins\u003cbr>\n\u003cb>Step 3:\u003c/b> Choose Your Vegetables & Noodles\u003cbr>\n\u003cb>Step 4:\u003c/b> Mix Your Sauce\u003c/p>\n\u003cp>\u003cb>Cooking time:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>Thinly sliced meats – 10-15 seconds\u003c/li>\n\u003cli>Green Vegetables – 1 minute\u003c/li>\n\u003cli>Seafood, chicken, meatballs, noodles, dumplings, tofu, mushrooms, root vegetables – 3-5 mins\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Place a hot plate or burner in the center of a large table. Place a large pot of broth in the center and bring it to a boil, then to a simmer. Place all the prepared ingredients around the hot pot. Have everyone mix up their own dipping sauces.\u003c/li>\n\u003cli>Each person takes the proteins and vegetables of their choice and adds it to the pot to cook. When each item is done, retrieve it from the broth with a wire skimmer and dip it into your sauce and enjoy. As the liquid evaporates, add boiling water as needed.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Hot Pot Dos and Donts:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Rescuing items: it’s ok to rescue something you forgot about, but use your little wire basket to retrieve it, not your chopsticks.\u003c/li>\n\u003cli>Make sure you ask others before claiming something in the pot.\u003c/li>\n\u003cli>Do not cross the dividers and cross contaminate proteins.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Types of broth:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>Chicken Bone Broth\u003c/li>\n\u003cli>Pork Bone Broth\u003c/li>\n\u003cli>Fish Bone Broth\u003c/li>\n\u003cli>Miso\u003c/li>\n\u003cli>Spicy Miso\u003c/li>\n\u003cli>Kimchi\u003c/li>\n\u003cli>Curry\u003c/li>\n\u003cli>Tom Yum\u003c/li>\n\u003cli>Mongolian Sichuan Chili\u003c/li>\n\u003cli>Sukiyaki\u003c/li>\n\u003cli>Dashi/Kombu\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>PROTEIN OPTIONS:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Meat:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Thinly sliced high-quality ribeye or chuck\u003c/li>\n\u003cli>Thinly sliced lamb shoulder\u003c/li>\n\u003cli>Thinly sliced pork belly\u003c/li>\n\u003cli>Thinly sliced kurobuta pork\u003c/li>\n\u003cli>Thinly sliced chicken thigh or breast\u003c/li>\n\u003cli>Offal – beef tripe, beef tendon, pork blood, pork intestines, duck tongues\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Seafood:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Dungeness Crab/Blue Crab, pieces\u003c/li>\n\u003cli>Lobster, pieces\u003c/li>\n\u003cli>Boneless, fish fillet slices – salmon, snapper, flounder, cod\u003c/li>\n\u003cli>Manila Clams\u003c/li>\n\u003cli>Mussels\u003c/li>\n\u003cli>Whole Shrimp\u003c/li>\n\u003cli>Squid/Cuttlefish, slices\u003c/li>\n\u003cli>Scallops, slices\u003c/li>\n\u003cli>Bay Scallops\u003c/li>\n\u003cli>Fish cakes\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Tofu:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Fresh Tofu\u003c/li>\n\u003cli>Frozen Tofu\u003c/li>\n\u003cli>Fried tofu\u003c/li>\n\u003cli>Fried Tofu Skins or Fried Yuba\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Dumplings/Noodles/Rice:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Rice Noodles\u003c/li>\n\u003cli>Vermicelli\u003c/li>\n\u003cli>Ramen\u003c/li>\n\u003cli>Sweet potato noodles/shirataki\u003c/li>\n\u003cli>Steamed white rice\u003c/li>\n\u003cli>Homemade or frozen dumplings\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Leafy Greens:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Romaine lettuce/iceberg\u003c/li>\n\u003cli>Spinach\u003c/li>\n\u003cli>Watercress\u003c/li>\n\u003cli>Peashoots\u003c/li>\n\u003cli>Chrysanthemum\u003c/li>\n\u003cli>Ong choy\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Hearty Greens:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Napa cabbage\u003c/li>\n\u003cli>Bok choy\u003c/li>\n\u003cli>Scallions\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Root Vegetables:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Carrots\u003c/li>\n\u003cli>Daikon\u003c/li>\n\u003cli>Potatoes\u003c/li>\n\u003cli>Kabocha squash\u003c/li>\n\u003cli>Lotus root\u003c/li>\n\u003cli>Winter melon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Mushrooms:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>King trumpet\u003c/li>\n\u003cli>Enoki\u003c/li>\n\u003cli>Shiitake\u003c/li>\n\u003cli>Beech\u003c/li>\n\u003cli>Oyster\u003c/li>\n\u003cli>Wood ear\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Chinese sauces options:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>sesame oil\u003c/li>\n\u003cli>chili oil\u003c/li>\n\u003cli>xo sauce (chili and dried shrimp/scallops)\u003c/li>\n\u003cli>sa cha sauce (ground fermented shrimp/fish)\u003c/li>\n\u003cli>soy sauce\u003c/li>\n\u003cli>chopped garlic\u003c/li>\n\u003cli>scallion\u003c/li>\n\u003cli>cilantro\u003c/li>\n\u003cli>jalapeno/serrano\u003c/li>\n\u003cli>raw egg (chicken or quail)\u003c/li>\n\u003c/ul>\n\u003cp>Japanese sauces:\u003c/p>\n\u003cul>\n\u003cli>ponzu\u003c/li>\n\u003cli>sesame sauce (goma-dare)\u003c/li>\n\u003cli>raw egg\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Melissa's favorite combo:\u003c/b> ponzu + sa cha + garlic + scallions + chili oil\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Guide: Local Lunar New Year Treats (Yes, it's the Year of the Pig)",
"title": "Guide: Local Lunar New Year Treats (Yes, it's the Year of the Pig)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Lunar New Year is almost upon us, and anyone whose family celebrates this momentous annual affair is probably already preparing for the big day. Fact: Lunar New Year is the beginning of the year for people who follow the lunar calendar (literally a calendar coordinated by the cycles of the moon). Chinese New Year, Vietnamese New Year (Tết), and so on fall under this umbrella. If you feel like going out, there's always the \u003ca href=\"https://www.facebook.com/events/2327557967467662/\">Oakland Lunar New Year Celebration\u003c/a> (Feb. 10th), the \u003ca href=\"https://chineseparade.com/\">San Francisco Parade\u003c/a> (Feb. 23rd), the \u003ca href=\"https://www.facebook.com/events/259068311464506/\">San Jose Lunar New Year-Tet Festival\u003c/a> (Feb. 8-10), and more.\u003c/p>\n\u003cp>[contextly_sidebar id=\"yHreFaWmAEmHiWtfeLBAmcGDHKywkjyz\"]\u003c/p>\n\u003cp>If your family doesn’t feel like cooking but do want to celebrate the Year of the Pig, we’ve assembled a list of a few locations doing special menus. If you know of other restaurants or pop-ups celebrating Lunar New Year with something special, let us know!\u003c/p>\n\u003ch2>M.Y. China\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/qe2vuvwhQk52\">845 Market St level 4\u003c/a>\u003cbr>\nSan Francisco, CA 94103\u003c/p>\n\u003cp>From February 5th-February 23rd, 2019, M.Y. China is celebrating the Year of the Pig with a big menu suggested for sharing between six people ($288) so groups of friends and family can all come in and celebrate Lunar New Year together. Dishes include Happy Family Soup (chicken, lamb, pork, bamboo shoots, wild mushroom medley), Salted Egg Yolk Shrimp, Sweet Taro Soup and more.\u003c/p>\n\u003cfigure id=\"attachment_132190\" class=\"wp-caption aligncenter\" style=\"max-width: 905px\">\u003cimg class=\"size-full wp-image-132190\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/image003.jpg\" alt=\"MY China's Piggie Basket\" width=\"905\" height=\"923\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003.jpg 905w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-160x163.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-800x816.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-768x783.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-240x245.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-375x382.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-520x530.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-64x64.jpg 64w\" sizes=\"(max-width: 905px) 100vw, 905px\">\u003cfigcaption class=\"wp-caption-text\">MY China's Piggie Basket \u003ccite>(Marc Stokes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year, Executive Chef Tony Wu and his culinary team have added a special dim sum extravaganza for smaller groups to share! The $55 Piggie Basket includes:\u003c/p>\n\u003cul>\n\u003cli>(3) Lava Pigg Bao\u003c/li>\n\u003cli>(3) Lamb Shiu Mai\u003c/li>\n\u003cli>(3) Crab Roe Juicy Dumpling\u003c/li>\n\u003cli>(3) Tofu with Shrimp\u003c/li>\n\u003cli>(3) Pan Fried Pork and Scallion Bao\u003c/li>\n\u003cli>(3) Seafood Dumpling\u003c/li>\n\u003cli>(3) Har Gow\u003c/li>\n\u003cli>Dried Pork Floss and Scallion Bun\u003c/li>\n\u003cli>Multigrain Rice Wrap\u003c/li>\n\u003cli>Chicken Feet\u003c/li>\n\u003cli>And a trio of sauces – Spicy Soy, Red Vinegar with Ginger, and X.O. Sauce\u003c/li>\n\u003c/ul>\n\u003cp>Want to catch a glimpse of celebrity chef Martin Yan? He will be popping in the restaurant occasionally during the New Year celebration, but your best bet is to follow them on social media (@tastemychina) for updates on his whereabouts.\u003c/p>\n\u003ch2>Tay Ho Oakland\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/JWaFfuRzTJM2\">344 12th St\u003c/a>\u003cbr>\nOakland, CA 94607\u003c/p>\n\u003cfigure id=\"attachment_132224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132224\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Banh-Tet-e1548269991289.jpg\" alt=\"Banh Tet, sticky rice with pork belly and mung bean wrapped in banana leaf.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Banh Tet, sticky rice with pork belly and mung bean wrapped in banana leaf. \u003ccite>(Tay Ho Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tay Ho Oakland (a \u003ca href=\"https://www.kqed.org/checkplease/18101/check-please-bay-area-season-12-reviews-the-tadich-grill-slow-hand-bbq-tay-ho-oakland-restaurant-bar\">Check, Please! Bay Area\u003c/a> alumnus) will be closed February 3rd-5th, but they will be serving up Vietnamese traditional dishes the whole week before and the whole week after in celebration. To be clear, that means January 29nd-February 2nd and February 6th-February 10th!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The traditional dishes they plan on serving include caramel braised pork belly and eggs (\u003ci>thit kho trung\u003c/i>), the traditional Vietnamese Tet sticky rice cake (\u003ci>bánh tet\u003c/i>) and pickled vegetable (\u003ci>Dua Mon\u003c/i>). Bonus, they’re going to have a special themed cocktail as well!\u003c/p>\n\u003ch2>Harborview Restaurant and Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/zJoZC8fLKh32\">4 Embarcadero Center\u003c/a>\u003cbr>\nSan Francisco, CA 94111\u003c/p>\n\u003cfigure id=\"attachment_132219\" class=\"wp-caption aligncenter\" style=\"max-width: 1759px\">\u003cimg class=\"size-full wp-image-132219\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/image1.jpeg\" alt='The \"Prosperity Toss,\" a Cantonese-style raw fish salad.' width=\"1759\" height=\"1353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1.jpeg 1759w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-160x123.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-800x615.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-768x591.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1020x785.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1200x923.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1180x908.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-960x738.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-240x185.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-375x288.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-520x400.jpeg 520w\" sizes=\"(max-width: 1759px) 100vw, 1759px\">\u003cfigcaption class=\"wp-caption-text\">The \"Prosperity Toss,\" a Cantonese-style raw fish salad. \u003ccite>(Harborview Restaurant & Bar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Want to splurge even more? Harborview Restaurant and Bar, the new restaurant that opened last fall in place of Crystal Jade, is offering two decadent options (with a price point to match). The more expensive menu is $1188 and serves 10 people, but it includes items like lobster, abalone and truffle. For a bit more, they have a menu of add-on items like Braised Abalone with Fish Maw ($55), Roasted Pork Knuckle ($38), Pan Fried Coconut Sticky Rice ($6) and so on.\u003c/p>\n\u003cp>The menu will be available from February 1st-February 23rd. The end date is the same date as the Chinese New Year Parade in San Francisco so you could go for a meal and then watch a show.\u003c/p>\n\u003ch2>Presidio Social Club\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/v2QKF2pLbSG2\">563 Ruger St\u003c/a>\u003cbr>\nSan Francisco, CA 94129\u003c/p>\n\u003cfigure id=\"attachment_132231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132231\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/dec18-cocktail6CREDIT_TIV-Branding-e1548373730338.jpg\" alt=\"Special themed cocktails will be available at the Presidio Social Club.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Special themed cocktails will be available at the Presidio Social Club. \u003ccite>(Presidio Social Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is kicking off the Chinese New Year with its first-ever celebration on February 6th with a special dinner from 6-9pm (regular dinner seating won't be available that night). For $75, you get two drinks and access to all dining stations, and the evening will feature dim sum carts, a Master Soup Dumpling maker, Chinese Lion Dancers, themed cocktails, and more. From February 5th-12th, Presidio Social Club will also have rotating specialty a la carte menu items inspired by the Lunar New Year.\u003c/p>\n\u003cp>For dim sum options at said special dinner, you'll find tasty items like mui choy kow yut (pork belly stewed in Chinese black vinegar & preserved greens), hoi sin shumai (shrimp & petrale sole shumai), spareribs, and more. Noodles, dumplings and bigger items will include offerings like Chef Williams’s hand pulled noodles with beef shortribs, xiao long baos, PSC’s favorite Broadway & Columbus duck noodles (Chinatown roast duck, pappardelle noodles, duck broth, butter & scallions) and steamed whole fish.\u003c/p>\n\u003cp>\u003ca href=\"https://www.eventbrite.com/e/presidio-social-clubs-pschinese-new-year-tickets-54608844524\">Tickets are still available.\u003c/a>\u003c/p>\n\u003ch2>Dragon Beaux\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/9LnVTUYHTno\">5700 Geary Blvd\u003c/a>\u003cbr>\nSan Francisco, CA 94121\u003c/p>\n\u003cp>When asked if they were doing anything special, Dragon Beaux came through...with four different options! The Family Dinner Set Menus A ($668) and B ($599) can both serve 10 people, and Family Dinner Set Menus C ($228) and D ($228) are recommended for 4-6 guests. All the menus definitely look delicious, but Menu B caught my eye:\u003c/p>\n\u003cul>\n\u003cli>Super BBQ Combo Platter\u003c/li>\n\u003cli>Sauteed A4 Wagyu Beef Cube with Wild Mushroom in Teriyaki Sauce\u003c/li>\n\u003cli>Crispy Almond Prawn in Honey Aioli\u003c/li>\n\u003cli>Fish Maw & Dried Scallop Chicken Soup\u003c/li>\n\u003cli>Braised Dried Oyster with Pig Tongue & Black Seaweed\u003c/li>\n\u003cli>Steamed Lobsters with Garlic Sauce\u003c/li>\n\u003cli>Steamed Concubine Chicken\u003c/li>\n\u003cli>Smoked Chili Sea Bass\u003c/li>\n\u003cli>Gold & Silver Egg Fried Rice\u003c/li>\n\u003c/ul>\n\u003cp>These menus are available from February 1st-February 10th. Yum!\u003c/p>\n\u003ch2>E&O Kitchen and Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/zSb4PrhkXdJ2\">314 Sutter St\u003c/a>\u003cbr>\nSan Francisco, CA 94108\u003c/p>\n\u003cp>At Union Square's modern Asian restaurant, E&O Kitchen and Bar, Executive Chef Sharon Nahm has created a pork-centric menu in celebration of the new year. This hog wild menu will feature pork dishes from different regions of Asia. And don’t forget the pairings! Cheeky pig themed beers and cocktails will also be featured throughout the month of February to keep the Year of the Pig celebration going.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>How are you celebrating the Lunar New Year? Is it with family and friends? Are you flying, driving, or hopping on the train anywhere? Tag us on \u003ca href=\"https://www.facebook.com/bayareabites/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>, or \u003ca href=\"https://twitter.com/bayareabites\">Twitter\u003c/a> with your celebrations!\u003c/p>\n\n",
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"excerpt": "Break tradition for Lunar New Year and take your family out to feast at one of these Bay Area restaurants serving up special menus",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Lunar New Year is almost upon us, and anyone whose family celebrates this momentous annual affair is probably already preparing for the big day. Fact: Lunar New Year is the beginning of the year for people who follow the lunar calendar (literally a calendar coordinated by the cycles of the moon). Chinese New Year, Vietnamese New Year (Tết), and so on fall under this umbrella. If you feel like going out, there's always the \u003ca href=\"https://www.facebook.com/events/2327557967467662/\">Oakland Lunar New Year Celebration\u003c/a> (Feb. 10th), the \u003ca href=\"https://chineseparade.com/\">San Francisco Parade\u003c/a> (Feb. 23rd), the \u003ca href=\"https://www.facebook.com/events/259068311464506/\">San Jose Lunar New Year-Tet Festival\u003c/a> (Feb. 8-10), and more.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>If your family doesn’t feel like cooking but do want to celebrate the Year of the Pig, we’ve assembled a list of a few locations doing special menus. If you know of other restaurants or pop-ups celebrating Lunar New Year with something special, let us know!\u003c/p>\n\u003ch2>M.Y. China\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/qe2vuvwhQk52\">845 Market St level 4\u003c/a>\u003cbr>\nSan Francisco, CA 94103\u003c/p>\n\u003cp>From February 5th-February 23rd, 2019, M.Y. China is celebrating the Year of the Pig with a big menu suggested for sharing between six people ($288) so groups of friends and family can all come in and celebrate Lunar New Year together. Dishes include Happy Family Soup (chicken, lamb, pork, bamboo shoots, wild mushroom medley), Salted Egg Yolk Shrimp, Sweet Taro Soup and more.\u003c/p>\n\u003cfigure id=\"attachment_132190\" class=\"wp-caption aligncenter\" style=\"max-width: 905px\">\u003cimg class=\"size-full wp-image-132190\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/image003.jpg\" alt=\"MY China's Piggie Basket\" width=\"905\" height=\"923\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003.jpg 905w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-160x163.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-800x816.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-768x783.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-240x245.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-375x382.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-520x530.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-64x64.jpg 64w\" sizes=\"(max-width: 905px) 100vw, 905px\">\u003cfigcaption class=\"wp-caption-text\">MY China's Piggie Basket \u003ccite>(Marc Stokes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year, Executive Chef Tony Wu and his culinary team have added a special dim sum extravaganza for smaller groups to share! The $55 Piggie Basket includes:\u003c/p>\n\u003cul>\n\u003cli>(3) Lava Pigg Bao\u003c/li>\n\u003cli>(3) Lamb Shiu Mai\u003c/li>\n\u003cli>(3) Crab Roe Juicy Dumpling\u003c/li>\n\u003cli>(3) Tofu with Shrimp\u003c/li>\n\u003cli>(3) Pan Fried Pork and Scallion Bao\u003c/li>\n\u003cli>(3) Seafood Dumpling\u003c/li>\n\u003cli>(3) Har Gow\u003c/li>\n\u003cli>Dried Pork Floss and Scallion Bun\u003c/li>\n\u003cli>Multigrain Rice Wrap\u003c/li>\n\u003cli>Chicken Feet\u003c/li>\n\u003cli>And a trio of sauces – Spicy Soy, Red Vinegar with Ginger, and X.O. Sauce\u003c/li>\n\u003c/ul>\n\u003cp>Want to catch a glimpse of celebrity chef Martin Yan? He will be popping in the restaurant occasionally during the New Year celebration, but your best bet is to follow them on social media (@tastemychina) for updates on his whereabouts.\u003c/p>\n\u003ch2>Tay Ho Oakland\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/JWaFfuRzTJM2\">344 12th St\u003c/a>\u003cbr>\nOakland, CA 94607\u003c/p>\n\u003cfigure id=\"attachment_132224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132224\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Banh-Tet-e1548269991289.jpg\" alt=\"Banh Tet, sticky rice with pork belly and mung bean wrapped in banana leaf.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Banh Tet, sticky rice with pork belly and mung bean wrapped in banana leaf. \u003ccite>(Tay Ho Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tay Ho Oakland (a \u003ca href=\"https://www.kqed.org/checkplease/18101/check-please-bay-area-season-12-reviews-the-tadich-grill-slow-hand-bbq-tay-ho-oakland-restaurant-bar\">Check, Please! Bay Area\u003c/a> alumnus) will be closed February 3rd-5th, but they will be serving up Vietnamese traditional dishes the whole week before and the whole week after in celebration. To be clear, that means January 29nd-February 2nd and February 6th-February 10th!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The traditional dishes they plan on serving include caramel braised pork belly and eggs (\u003ci>thit kho trung\u003c/i>), the traditional Vietnamese Tet sticky rice cake (\u003ci>bánh tet\u003c/i>) and pickled vegetable (\u003ci>Dua Mon\u003c/i>). Bonus, they’re going to have a special themed cocktail as well!\u003c/p>\n\u003ch2>Harborview Restaurant and Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/zJoZC8fLKh32\">4 Embarcadero Center\u003c/a>\u003cbr>\nSan Francisco, CA 94111\u003c/p>\n\u003cfigure id=\"attachment_132219\" class=\"wp-caption aligncenter\" style=\"max-width: 1759px\">\u003cimg class=\"size-full wp-image-132219\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/image1.jpeg\" alt='The \"Prosperity Toss,\" a Cantonese-style raw fish salad.' width=\"1759\" height=\"1353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1.jpeg 1759w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-160x123.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-800x615.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-768x591.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1020x785.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1200x923.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1180x908.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-960x738.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-240x185.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-375x288.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-520x400.jpeg 520w\" sizes=\"(max-width: 1759px) 100vw, 1759px\">\u003cfigcaption class=\"wp-caption-text\">The \"Prosperity Toss,\" a Cantonese-style raw fish salad. \u003ccite>(Harborview Restaurant & Bar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Want to splurge even more? Harborview Restaurant and Bar, the new restaurant that opened last fall in place of Crystal Jade, is offering two decadent options (with a price point to match). The more expensive menu is $1188 and serves 10 people, but it includes items like lobster, abalone and truffle. For a bit more, they have a menu of add-on items like Braised Abalone with Fish Maw ($55), Roasted Pork Knuckle ($38), Pan Fried Coconut Sticky Rice ($6) and so on.\u003c/p>\n\u003cp>The menu will be available from February 1st-February 23rd. The end date is the same date as the Chinese New Year Parade in San Francisco so you could go for a meal and then watch a show.\u003c/p>\n\u003ch2>Presidio Social Club\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/v2QKF2pLbSG2\">563 Ruger St\u003c/a>\u003cbr>\nSan Francisco, CA 94129\u003c/p>\n\u003cfigure id=\"attachment_132231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132231\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/dec18-cocktail6CREDIT_TIV-Branding-e1548373730338.jpg\" alt=\"Special themed cocktails will be available at the Presidio Social Club.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Special themed cocktails will be available at the Presidio Social Club. \u003ccite>(Presidio Social Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is kicking off the Chinese New Year with its first-ever celebration on February 6th with a special dinner from 6-9pm (regular dinner seating won't be available that night). For $75, you get two drinks and access to all dining stations, and the evening will feature dim sum carts, a Master Soup Dumpling maker, Chinese Lion Dancers, themed cocktails, and more. From February 5th-12th, Presidio Social Club will also have rotating specialty a la carte menu items inspired by the Lunar New Year.\u003c/p>\n\u003cp>For dim sum options at said special dinner, you'll find tasty items like mui choy kow yut (pork belly stewed in Chinese black vinegar & preserved greens), hoi sin shumai (shrimp & petrale sole shumai), spareribs, and more. Noodles, dumplings and bigger items will include offerings like Chef Williams’s hand pulled noodles with beef shortribs, xiao long baos, PSC’s favorite Broadway & Columbus duck noodles (Chinatown roast duck, pappardelle noodles, duck broth, butter & scallions) and steamed whole fish.\u003c/p>\n\u003cp>\u003ca href=\"https://www.eventbrite.com/e/presidio-social-clubs-pschinese-new-year-tickets-54608844524\">Tickets are still available.\u003c/a>\u003c/p>\n\u003ch2>Dragon Beaux\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/9LnVTUYHTno\">5700 Geary Blvd\u003c/a>\u003cbr>\nSan Francisco, CA 94121\u003c/p>\n\u003cp>When asked if they were doing anything special, Dragon Beaux came through...with four different options! The Family Dinner Set Menus A ($668) and B ($599) can both serve 10 people, and Family Dinner Set Menus C ($228) and D ($228) are recommended for 4-6 guests. All the menus definitely look delicious, but Menu B caught my eye:\u003c/p>\n\u003cul>\n\u003cli>Super BBQ Combo Platter\u003c/li>\n\u003cli>Sauteed A4 Wagyu Beef Cube with Wild Mushroom in Teriyaki Sauce\u003c/li>\n\u003cli>Crispy Almond Prawn in Honey Aioli\u003c/li>\n\u003cli>Fish Maw & Dried Scallop Chicken Soup\u003c/li>\n\u003cli>Braised Dried Oyster with Pig Tongue & Black Seaweed\u003c/li>\n\u003cli>Steamed Lobsters with Garlic Sauce\u003c/li>\n\u003cli>Steamed Concubine Chicken\u003c/li>\n\u003cli>Smoked Chili Sea Bass\u003c/li>\n\u003cli>Gold & Silver Egg Fried Rice\u003c/li>\n\u003c/ul>\n\u003cp>These menus are available from February 1st-February 10th. Yum!\u003c/p>\n\u003ch2>E&O Kitchen and Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/zSb4PrhkXdJ2\">314 Sutter St\u003c/a>\u003cbr>\nSan Francisco, CA 94108\u003c/p>\n\u003cp>At Union Square's modern Asian restaurant, E&O Kitchen and Bar, Executive Chef Sharon Nahm has created a pork-centric menu in celebration of the new year. This hog wild menu will feature pork dishes from different regions of Asia. And don’t forget the pairings! Cheeky pig themed beers and cocktails will also be featured throughout the month of February to keep the Year of the Pig celebration going.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>How are you celebrating the Lunar New Year? Is it with family and friends? Are you flying, driving, or hopping on the train anywhere? Tag us on \u003ca href=\"https://www.facebook.com/bayareabites/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>, or \u003ca href=\"https://twitter.com/bayareabites\">Twitter\u003c/a> with your celebrations!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Trends: Actually Tasty or Just Instagram Fodder?",
"title": "Food Trends: Actually Tasty or Just Instagram Fodder?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp style=\"text-align: center\">\u003cem>Video by \u003ca href=\"https://www.kqed.org/author/vicchin\">Vic Chin\u003c/a>, Photos and Words by \u003ca href=\"https://www.kqed.org/author/gcheung\">Grace Cheung\u003c/a>, Animation by \u003ca href=\"https://www.headexplodie.co/contact/\">Annie Wong\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Are unicorn foods, edible gold, the Instant Pot, and other food trends actually tasty or just Instagram-friendly foods? People on the streets and in KQED weigh in on camera, and we share where you can get your own \"Instagram-friendly\" treats around the Bay below.\u003c/p>\n\u003cp>How many of these have you tried?\u003c/p>\n\u003ch2>Unicorn Foods\u003c/h2>\n\u003cp>[contextly_sidebar id=\"H76wOzs3A3bH2A5GDbgwflm6tDvyxth4\"]\u003c/p>\n\u003cp>You might remember this little old trend from 2017, but it made a comeback in 2018 to cover pretty much anything that was a vibrant color explosion (and \"super cute\"). In fact, the #1 Google search for food in 2018 was the term \u003ca href=\"https://trends.google.com/trends/yis/2018/US/\">\"unicorn cake.\"\u003c/a> What's the appeal? We'll have to assume it's for the gram!\u003c/p>\n\u003cfigure id=\"attachment_132132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_0317-e1547487812208.jpg\" alt='A \"unicorn\" birthday cake latte from Home Cafe' width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">A \"unicorn\" birthday cake latte from Home Cafe \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The term \"unicorn\" covers a lot, but it's generally going to be anything very colorful with a lot of blues, pinks, and purples for a whimsical fairy tale feel. If you're not over the unicorn craze, try \u003ca href=\"https://comstocksaloon.com/\">\u003cstrong>Comstock Saloon\u003c/strong>\u003c/a> or \u003ca href=\"http://homecoffeesf.com/menu/\">\u003cstrong>Home Cafe\u003c/strong>\u003c/a> for bursts of color on your table and in your latte.\u003c/p>\n\u003ch2>Plant-Based Burgers\u003c/h2>\n\u003cfigure id=\"attachment_132133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132133\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/429A5522-E692-42CA-BD35-E1E8C8E2BB5E-e1547487888490.jpg\" alt=\"The Impossible Burger can be found at restaurants like Umami Burger\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">The Impossible Burger can be found at restaurants like Umami Burger \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If Beyonce and Jay-Z recommend going vegan, we're doing it. Just kidding, but the plant-based diet craze has really boomed in the last few years and the most recognized name in the game (or the news) was probably the Impossible Burger. This company promised their scientifically-engineered patty would do the impossible: replace meat with you barely noticing the difference.\u003c/p>\n\u003cfigure id=\"attachment_132159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132159\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/impossible-burger-bleed.jpg\" alt=\"The Impossible Burger even bleeds like a real meat patty.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Impossible Burger even bleeds like a real meat patty. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Surprisingly, they didn't land too far off from this promise, and, despite a long stand-off with the FDA, their patty was widely adopted by many restaurants around the country! They even appeared in fast-food restaurants like White Castle, Hopdoddy's and Umami, and are making moves to be sold in grocery stores.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you're craving it or just want to try one, hit up \u003ca href=\"https://www.umamiburger.com/\">\u003cstrong>Umami Burger\u003c/strong>\u003c/a>, \u003ca href=\"http://cockscombsf.com/\">\u003cstrong>Cockscomb\u003c/strong>\u003c/a>, or the robot burger-making restaurant \u003ca href=\"http://creator.rest/\">\u003cstrong>Creator\u003c/strong>\u003c/a>!\u003c/p>\n\u003ch2>Cheese Tea\u003c/h2>\n\u003cfigure id=\"attachment_132134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132134\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_0307-e1547487952647.jpg\" alt=\"At Tancca, you have cheese foam, puff cream, and other topping options.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">At Tancca, you have cheese foam, puff cream, and other topping options. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cheese foam might sound off-putting, but it's actually quite tasty! The foam is a topping for your tea (milk or not) and has a sweet and savory taste — almost like a cream cheese foam (does that sound any better?). It adds a savory finish to your tea, and can give you that lovely white mustache that you envied in Got Milk? commercials.\u003c/p>\n\u003cp>Eater wrote that cheese tea \u003ca href=\"https://www.eater.com/2018/9/21/17846630/cheese-tea-trend-explained\">\"is still waiting to achieve widespread popularity,\"\u003c/a> but we think the trend has already hit the Bay Area. In a place where boba is entrenched in daily life, the taste and visual appeal of cheese tea make it a popular beverage for a lot of people!\u003c/p>\n\u003cp>If you want cheese tea, a few places we've found them are \u003cb>\u003ca href=\"https://www.yelp.com/search?find_desc=tancca&find_loc=San+Francisco%2C+CA&ns=1\">Tancca\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"https://www.steapteabar.com/\">Steap\u003c/a>\u003c/b>, and \u003cb>\u003ca href=\"http://www.happy-lemon.com/en/\">Happy Lemon\u003c/a>\u003c/b>.\u003c/p>\n\u003ch2>Instant Pot\u003c/h2>\n\u003cfigure id=\"attachment_132157\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-132157\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/instant-pot-chili.gif\" alt=\"All the ingredients for chili thrown into an Instant Pot.\" width=\"640\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">All the ingredients for chili thrown into an Instant Pot. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oh, the instant pot. Home cooks are obsessed with it because it can speed up your cooking by an insane percentage — even taking into consideration all the prep work and how long it takes the pot to reach full pressure. But wait, it's not \u003ci>just\u003c/i> a pressure cooker! It's a multi-use tool for steaming, baking, heating up leftovers AND high-pressure cooking. Want some beef stew but all you have is frozen beef in the freezer and hungry kids at the table? Throw it all in the Instant Pot and your meal is ready in minutes.\u003c/p>\n\u003cp>[contextly_sidebar id=\"Pumau2vxH3umPLW4lRUxUs7DrSj3ny9t\"]\u003c/p>\n\u003cp>A hop and a skip away, there is even a community of megafans on Facebook (at the time this was written, the \u003ca href=\"https://www.facebook.com/groups/InstantPotCommunity/\">Instant Pot Community group\u003c/a> was at 1,808,894 members) sharing their successes, failures, favorite recipes and advice with each other. When asked about favorite features, one member said, \"It [the Instant Pot] warms food too; it’s not JUST for cooking! I use my IP to reheat leftovers ALL THE TIME anymore. We don’t microwave. Our toaster oven works but takes forever. Stovetop takes too much minding. I just set it for 0 minutes and high pressure, quick release and enjoy the effortless hot food!\" It's not magic, guys, it's the power of technology that was developed by some geniuses in Canada.\u003c/p>\n\u003cp>Maybe there are some professional kitchens around the Bay using the Instant Pot, but it's most likely that you own one or have a friend/family member that swears by it and has one (or more) at home.\u003c/p>\n\u003ch2>Edible Gold\u003c/h2>\n\u003cfigure id=\"attachment_132135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132135\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_9848-e1547488031584.jpg\" alt=\"A hojicha ice cream cone at Matcha Cafe Maiko can be adorned with a gold sheet for a few extra bucks.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">A hojicha ice cream cone at Matcha Cafe Maiko can be adorned with a gold sheet for a few extra bucks. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Treat. your. self. That seemed to be the mantra in 2018, which is why we might have seen the explosion of gold-covered food and drink last year. Do they have any nutritional value? No. Do they add anything taste-wise? Nope. Does the gold make you feel like you're worth millions of dollars when you see it garnishing or sometimes completely covering what you're about to eat? Maybe just a little.\u003c/p>\n\u003cp>Those shiny treats make great Instagram fodder and make you feel a little richer (without the cost of getting actual gold jewelry). You can even get the gold leaf in flake or sheet form to put on your homemade food! The sheets are extremely delicate and can rip easily, so be careful when handling them.\u003c/p>\n\u003cp>We spotted gold-adorned foods at \u003ca href=\"http://www.matchacafe-maiko.com/eng/\">\u003cb>Matcha Cafe Maiko\u003c/b>\u003c/a>, \u003ca href=\"http://www.maruyasf.org/\">\u003cstrong>Maruya\u003c/strong>\u003c/a> and \u003ca href=\"https://www.theshotasf.com/\">\u003cstrong>The Shota\u003c/strong>\u003c/a> to name a few, but there are plenty of spots around the Bay dipping into this trend.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What are the food trends you're predicting for 2019? Is it more alternative milks? Maybe a twist on cannabis cuisine? Tag us on \u003ca href=\"https://www.facebook.com/bayareabites/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>, or \u003ca href=\"https://twitter.com/bayareabites\">Twitter\u003c/a> with your guesses.\u003c/p>\n\n",
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"excerpt": "Cheese foam, unicorn foods, and, yes, the instant pot. Are food trends even good (or are they just good for Instagram)?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp style=\"text-align: center\">\u003cem>Video by \u003ca href=\"https://www.kqed.org/author/vicchin\">Vic Chin\u003c/a>, Photos and Words by \u003ca href=\"https://www.kqed.org/author/gcheung\">Grace Cheung\u003c/a>, Animation by \u003ca href=\"https://www.headexplodie.co/contact/\">Annie Wong\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Are unicorn foods, edible gold, the Instant Pot, and other food trends actually tasty or just Instagram-friendly foods? People on the streets and in KQED weigh in on camera, and we share where you can get your own \"Instagram-friendly\" treats around the Bay below.\u003c/p>\n\u003cp>How many of these have you tried?\u003c/p>\n\u003ch2>Unicorn Foods\u003c/h2>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>You might remember this little old trend from 2017, but it made a comeback in 2018 to cover pretty much anything that was a vibrant color explosion (and \"super cute\"). In fact, the #1 Google search for food in 2018 was the term \u003ca href=\"https://trends.google.com/trends/yis/2018/US/\">\"unicorn cake.\"\u003c/a> What's the appeal? We'll have to assume it's for the gram!\u003c/p>\n\u003cfigure id=\"attachment_132132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_0317-e1547487812208.jpg\" alt='A \"unicorn\" birthday cake latte from Home Cafe' width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">A \"unicorn\" birthday cake latte from Home Cafe \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The term \"unicorn\" covers a lot, but it's generally going to be anything very colorful with a lot of blues, pinks, and purples for a whimsical fairy tale feel. If you're not over the unicorn craze, try \u003ca href=\"https://comstocksaloon.com/\">\u003cstrong>Comstock Saloon\u003c/strong>\u003c/a> or \u003ca href=\"http://homecoffeesf.com/menu/\">\u003cstrong>Home Cafe\u003c/strong>\u003c/a> for bursts of color on your table and in your latte.\u003c/p>\n\u003ch2>Plant-Based Burgers\u003c/h2>\n\u003cfigure id=\"attachment_132133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132133\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/429A5522-E692-42CA-BD35-E1E8C8E2BB5E-e1547487888490.jpg\" alt=\"The Impossible Burger can be found at restaurants like Umami Burger\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">The Impossible Burger can be found at restaurants like Umami Burger \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If Beyonce and Jay-Z recommend going vegan, we're doing it. Just kidding, but the plant-based diet craze has really boomed in the last few years and the most recognized name in the game (or the news) was probably the Impossible Burger. This company promised their scientifically-engineered patty would do the impossible: replace meat with you barely noticing the difference.\u003c/p>\n\u003cfigure id=\"attachment_132159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132159\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/impossible-burger-bleed.jpg\" alt=\"The Impossible Burger even bleeds like a real meat patty.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Impossible Burger even bleeds like a real meat patty. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Surprisingly, they didn't land too far off from this promise, and, despite a long stand-off with the FDA, their patty was widely adopted by many restaurants around the country! They even appeared in fast-food restaurants like White Castle, Hopdoddy's and Umami, and are making moves to be sold in grocery stores.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're craving it or just want to try one, hit up \u003ca href=\"https://www.umamiburger.com/\">\u003cstrong>Umami Burger\u003c/strong>\u003c/a>, \u003ca href=\"http://cockscombsf.com/\">\u003cstrong>Cockscomb\u003c/strong>\u003c/a>, or the robot burger-making restaurant \u003ca href=\"http://creator.rest/\">\u003cstrong>Creator\u003c/strong>\u003c/a>!\u003c/p>\n\u003ch2>Cheese Tea\u003c/h2>\n\u003cfigure id=\"attachment_132134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132134\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_0307-e1547487952647.jpg\" alt=\"At Tancca, you have cheese foam, puff cream, and other topping options.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">At Tancca, you have cheese foam, puff cream, and other topping options. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cheese foam might sound off-putting, but it's actually quite tasty! The foam is a topping for your tea (milk or not) and has a sweet and savory taste — almost like a cream cheese foam (does that sound any better?). It adds a savory finish to your tea, and can give you that lovely white mustache that you envied in Got Milk? commercials.\u003c/p>\n\u003cp>Eater wrote that cheese tea \u003ca href=\"https://www.eater.com/2018/9/21/17846630/cheese-tea-trend-explained\">\"is still waiting to achieve widespread popularity,\"\u003c/a> but we think the trend has already hit the Bay Area. In a place where boba is entrenched in daily life, the taste and visual appeal of cheese tea make it a popular beverage for a lot of people!\u003c/p>\n\u003cp>If you want cheese tea, a few places we've found them are \u003cb>\u003ca href=\"https://www.yelp.com/search?find_desc=tancca&find_loc=San+Francisco%2C+CA&ns=1\">Tancca\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"https://www.steapteabar.com/\">Steap\u003c/a>\u003c/b>, and \u003cb>\u003ca href=\"http://www.happy-lemon.com/en/\">Happy Lemon\u003c/a>\u003c/b>.\u003c/p>\n\u003ch2>Instant Pot\u003c/h2>\n\u003cfigure id=\"attachment_132157\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-132157\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/instant-pot-chili.gif\" alt=\"All the ingredients for chili thrown into an Instant Pot.\" width=\"640\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">All the ingredients for chili thrown into an Instant Pot. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oh, the instant pot. Home cooks are obsessed with it because it can speed up your cooking by an insane percentage — even taking into consideration all the prep work and how long it takes the pot to reach full pressure. But wait, it's not \u003ci>just\u003c/i> a pressure cooker! It's a multi-use tool for steaming, baking, heating up leftovers AND high-pressure cooking. Want some beef stew but all you have is frozen beef in the freezer and hungry kids at the table? Throw it all in the Instant Pot and your meal is ready in minutes.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>A hop and a skip away, there is even a community of megafans on Facebook (at the time this was written, the \u003ca href=\"https://www.facebook.com/groups/InstantPotCommunity/\">Instant Pot Community group\u003c/a> was at 1,808,894 members) sharing their successes, failures, favorite recipes and advice with each other. When asked about favorite features, one member said, \"It [the Instant Pot] warms food too; it’s not JUST for cooking! I use my IP to reheat leftovers ALL THE TIME anymore. We don’t microwave. Our toaster oven works but takes forever. Stovetop takes too much minding. I just set it for 0 minutes and high pressure, quick release and enjoy the effortless hot food!\" It's not magic, guys, it's the power of technology that was developed by some geniuses in Canada.\u003c/p>\n\u003cp>Maybe there are some professional kitchens around the Bay using the Instant Pot, but it's most likely that you own one or have a friend/family member that swears by it and has one (or more) at home.\u003c/p>\n\u003ch2>Edible Gold\u003c/h2>\n\u003cfigure id=\"attachment_132135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132135\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_9848-e1547488031584.jpg\" alt=\"A hojicha ice cream cone at Matcha Cafe Maiko can be adorned with a gold sheet for a few extra bucks.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">A hojicha ice cream cone at Matcha Cafe Maiko can be adorned with a gold sheet for a few extra bucks. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Treat. your. self. That seemed to be the mantra in 2018, which is why we might have seen the explosion of gold-covered food and drink last year. Do they have any nutritional value? No. Do they add anything taste-wise? Nope. Does the gold make you feel like you're worth millions of dollars when you see it garnishing or sometimes completely covering what you're about to eat? Maybe just a little.\u003c/p>\n\u003cp>Those shiny treats make great Instagram fodder and make you feel a little richer (without the cost of getting actual gold jewelry). You can even get the gold leaf in flake or sheet form to put on your homemade food! The sheets are extremely delicate and can rip easily, so be careful when handling them.\u003c/p>\n\u003cp>We spotted gold-adorned foods at \u003ca href=\"http://www.matchacafe-maiko.com/eng/\">\u003cb>Matcha Cafe Maiko\u003c/b>\u003c/a>, \u003ca href=\"http://www.maruyasf.org/\">\u003cstrong>Maruya\u003c/strong>\u003c/a> and \u003ca href=\"https://www.theshotasf.com/\">\u003cstrong>The Shota\u003c/strong>\u003c/a> to name a few, but there are plenty of spots around the Bay dipping into this trend.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What are the food trends you're predicting for 2019? Is it more alternative milks? Maybe a twist on cannabis cuisine? Tag us on \u003ca href=\"https://www.facebook.com/bayareabites/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>, or \u003ca href=\"https://twitter.com/bayareabites\">Twitter\u003c/a> with your guesses.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Alcohol-Free Alternatives For Your Dry January",
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"content": "\u003cp>Freshly motivated to accomplish New Year’s resolutions after the excess of the holidays, a lot of people choose to scale back drinking alcohol during January. A “dry January” looks different for each person, depending on what they’re trying to accomplish — maybe they keep the glass of wine with dinner but skip the bar outings on Friday night. Or maybe they limit themselves to one drink only at the company happy hour.\u003c/p>\n\u003cp>Regardless, skipping drinking can sometimes feel like it's costing you your social life. Whether you’re suffering FOMO seeing your friends at the newest wine bar or compromising your goal for a second beer at game night, finding ways to stick to your guns when everyone around you is drinking can be rough. But, it can be a positive to stick it out according to life coach and speaker \u003ca href=\"http://alliestarkwellness.com/\">Allie Stark.\u003c/a>\u003c/p>\n\u003cp>“Deciding to cut back or stop consuming alcohol after the excess of the holiday season is an active change in a behavior that will inherently influence your thoughts and your feelings,” says Stark. “This can have a large impact on your relationships, your motivation at work, your internal confidence, and so much more.”\u003c/p>\n\u003cp>Stark suggests communicating your goals clearly and openly with friends and family, then stick to the folk who understand why you’re choosing not to drink — at least for a little bit. “Actively choose to surround yourself with friends and family that respect your decision to not drink for the time being, as it will allow for an easier and more enjoyable experience while it is taking place,” says Stark.\u003c/p>\n\u003cp>Luckily, there is an endless combination of places to meet friends and enjoy one another in the Bay Area that don’t involve alcohol. Here are just a few to get you started:\u003c/p>\n\u003ch2>Church of Eight Wheels\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/x6VZ6bZjWCr\">554 Fillmore St\u003c/a>\u003cbr>\nSan Francisco, CA 94117\u003c/p>\n\u003cfigure id=\"attachment_131947\" class=\"wp-caption aligncenter\" style=\"max-width: 828px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_5307.jpg\" alt=\"Skaters zip by the DJ booth at the Church of Eight Wheels.\" width=\"828\" height=\"1472\" class=\"size-full wp-image-131947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307.jpg 828w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-160x284.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-800x1422.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-768x1365.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-675x1200.jpg 675w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-240x427.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-375x667.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-520x924.jpg 520w\" sizes=\"(max-width: 828px) 100vw, 828px\">\u003cfigcaption class=\"wp-caption-text\">Skaters zip by the DJ booth at the Church of Eight Wheels. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">For more than 40 years, The Church of 8 Wheels has operated a lively roller disco in a former Catholic church on Fillmore street. Friday and Saturday nights are 18+ skates, and for $15 cash (entrance and skate rental) you can join fellow roller enthusiasts underneath the stained glass and disco ball. Whether you’re a seasoned pro or this is your first time strapping on skates, you’ll fit right in the circular flow, and you don’t have to worry about falling. Not only does \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">everyone \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">do it, but safety staff will scoot to your side in no time to keep you from getting run over and help you back on your wheels. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Aside from satisfying that internal whimsy we all have — who doesn’t look at a massive open space like a church and think, “dang, I could roller skate in here?” — a Friday night at The Church of 8 Wheels hits more than a couple of the usual New Year’s resolution marks. You’ll be exercising, trying something new, and because there’s no alcohol on the premises, you’ll be swapping a beer for a Gatorade or Coca-cola. If you like to be resolute as a family, The Church offers a family skate on Saturdays, 3-5 pm.\u003c/span>\u003c/p>\n\u003ch2>Grand Lake Theatre\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/M6huXmqKdUv\">\u003cspan style=\"font-weight: 400\">3200 Grand Ave\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Oakland, CA 94610\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131976\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3086-e1547226104993.jpg\" alt=\"The Grand Lake Theatre has been a community staple for moviegoers in Oakland since 1926. Photo courtesy the author.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131976\">\u003cfigcaption class=\"wp-caption-text\">The Grand Lake Theatre has been a community staple for moviegoers in Oakland since 1926. Photo courtesy the author. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Opened in 1926, the \u003c/span>\u003ca href=\"http://www.renaissancerialto.com/\">\u003cspan style=\"font-weight: 400\">Grand Lake Theatre\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has been showing movies in Oakland for more than 90 years. Nestled between Lakeshore and Grand Ave, the theatre’s long-standing presence and declarative marquee messages have made it a community staple. While their matinee prices are a draw on their own at $6 (and $5 all day Tuesday!), the theatre itself makes seeing a movie at Grand Lake a full-on experience. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Upon entering, you’re greeted by a chandelier and plush, dark antique carpeting that winds up a stunning grand staircase. The original main screen has maintained its jazz-age glam with greek columns and ceiling filigree. The additional screens were added and redesigned in the 80’s, pulling inspiration from the theatre’s decade of origin — one is “Egyptian,” the other “Moorish.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">So far as snacks go, Grand Lake offers standard fare like popcorn, soda, and favorite movie sweets all at the expected movie prices. There don’t seem to be designs to add in pizza or beer like at other independent movie theatres in the bay — and that’s okay. In pursuit of supporting a local institution, however, the few extra dollars for a snack are worth it, meaning your potential resolution to skip alcohol and do more in your neighborhood will hit the mark.\u003c/span>\u003c/p>\n\u003ch2>Teance Fine Teas\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/5ju5xf5Cnq32\">\u003cspan style=\"font-weight: 400\">1780 Fourth St \u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Berkeley, CA 94710\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131977\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3401-e1547226032835.jpg\" alt=\"Experience new teas from around the world with a tea flight at Teance Fine Teas.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131977\">\u003cfigcaption class=\"wp-caption-text\">Experience new teas from around the world with a tea flight at Teance Fine Teas. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grabbing a coffee together is always a popular alternative to going for a drink, but not everyone enjoys pour-overs or lattes. For the discerning tea drinker, \u003c/span>\u003ca href=\"https://www.teance.com/\">\u003cspan style=\"font-weight: 400\">Teance Fine Teas\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> offers an inviting and tranquil place to enjoy a seemingly endless variety of loose leaf teas. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pronounced “tee-ahnce,” (think “ambiance” and “tea” together) the tea shop has been in Berkeley for more than a decade, expanding into its current space on the popular fourth street. While customers can come in and pick up a favorite tea to take home, they’re also more than welcome to share a pot of house tea ($5) or a fine tea blend ($7) together in the upstairs seating area. The space is quiet, with sleek modern lines and a fountain in the center of the store with real live koi.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For a full experience beyond simply having a cuppa, you can do a tea flight at the downstairs counter. Each flight is three types of tea of your choice ($27) and a staff member will guide you through each, offering samples of different steeps, talking through the history of the tea, and answering your questions. Tea varieties include white, green (Chinese and Japanese), oolong (Chinese and Taiwanese), red, and pu-erh, the last of which comes in a tightly compacted disc and requires a knife to break off for steeping, which puts a little excitement into an otherwise soothing experience. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The specially designed counter features space for small groups to experience a tea flight together and one flight is absolutely shareable with two people. For groups of four or more, however, you should call ahead to book an appointment as space is limited.\u003c/span>\u003c/p>\n\u003ch2>Creme Brewlee Bistro\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/y4giUqqUsM32\">\u003cspan style=\"font-weight: 400\">2948 S Norfolk St\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">San Mateo, CA 94403\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131978\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3159-e1547225989536.jpg\" alt=\"Friends with a meg-sweet tooth will love meeting up at Creme Brewlee for a shaved snow, pictured here.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131978\">\u003cfigcaption class=\"wp-caption-text\">Friends with a meg-sweet tooth will love meeting up at Creme Brewlee for a shaved snow, pictured here. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sometimes the best surprises are in unassuming places. \u003c/span>\u003ca href=\"https://www.yelp.com/biz/creme-brewlee-bistro-san-mateo\">\u003cspan style=\"font-weight: 400\">Creme Brewlee\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is one such adventure, a combination bistro and dessert spot in the Marina Plaza Shopping Center in San Mateo. The menu includes a diverse array of items that range halfway across the globe and back: coffee, lattes, gelato, hot pot, shaved snow, and of course, the titular creme brulee. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of the most unique sweets is the shaved snow, a fluffy, layered take on its crunchier cousin of the icy variety. Snow at Creme Brewlee is $8 and includes your choice of snow flavor, syrup, and two toppings (with additional toppings for fifty cents apiece). It’s not overwhelmingly sweet despite being made entirely of frozen sugar, and the soft crunch on each bite is exactly like eating snow when you were a kid. Except, of course, this snow is \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">meant \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">to be eaten. Bring a friend or a loved one for this snow pile, however, as your $8 buys you a literal mound of dessert.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Creme Brewlee doesn’t do much for your resolution to eat healthier, but you’ll be exploring a new neighborhood, a new dessert style, and most importantly, skipping sugary cocktails in favor of something super “cool.”\u003c/span>\u003c/p>\n\u003ch2>Albany Bowl\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/724xFPMGttS2\">\u003cspan style=\"font-weight: 400\">540 San Pablo Ave\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">Albany, CA 94706\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131979\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3151-e1547225952655.jpg\" alt=\"Albany Bowl is a great spot to share french fries and a few games with friends.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131979\">\u003cfigcaption class=\"wp-caption-text\">Albany Bowl is a great spot to share french fries and a few games with friends. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Finally, what better way to enjoy a little sober fun with friends than bowling? You may be outraged at the very idea of entering a bowling alley without also purchasing a pitcher to split, but \u003c/span>\u003ca href=\"http://www.thealbanybowl.com/\">\u003cspan style=\"font-weight: 400\">Albany Bowl \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">has more than enough french fries, onion rings, and sweet pin knockdowns to make you forget you wanted a beer in the first place. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Located right on San Pablo Avenue in Albany, this retro bowling alley has been in operation since 1949. Regular rates run $6 per game per person, with a $4.50 flat shoe rental if you don’t already have your own. However, each day of the week brings its own discounts or specials, like $1.50 games on Monday and Tuesday nights or a killer 2 games-for-1 deal for groups of Cal-Berkeley students.\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Little J’s Cafe attaches directly to Albany Bowl and offers American diner favorites like burgers and tater tots. If you’re hoping to order snacks while avoiding temptation, the bar is all the way in the back of the bowling alley far and away from Little J’s. Order your french fries and enjoy your resolute choices without ever having to think twice. \u003c/span>\u003c/p>\n\n",
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"excerpt": "Just because you’re scaling back doesn’t mean you have to stay home and miss out. Here are a few dry alternatives to your regular group outings. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Freshly motivated to accomplish New Year’s resolutions after the excess of the holidays, a lot of people choose to scale back drinking alcohol during January. A “dry January” looks different for each person, depending on what they’re trying to accomplish — maybe they keep the glass of wine with dinner but skip the bar outings on Friday night. Or maybe they limit themselves to one drink only at the company happy hour.\u003c/p>\n\u003cp>Regardless, skipping drinking can sometimes feel like it's costing you your social life. Whether you’re suffering FOMO seeing your friends at the newest wine bar or compromising your goal for a second beer at game night, finding ways to stick to your guns when everyone around you is drinking can be rough. But, it can be a positive to stick it out according to life coach and speaker \u003ca href=\"http://alliestarkwellness.com/\">Allie Stark.\u003c/a>\u003c/p>\n\u003cp>“Deciding to cut back or stop consuming alcohol after the excess of the holiday season is an active change in a behavior that will inherently influence your thoughts and your feelings,” says Stark. “This can have a large impact on your relationships, your motivation at work, your internal confidence, and so much more.”\u003c/p>\n\u003cp>Stark suggests communicating your goals clearly and openly with friends and family, then stick to the folk who understand why you’re choosing not to drink — at least for a little bit. “Actively choose to surround yourself with friends and family that respect your decision to not drink for the time being, as it will allow for an easier and more enjoyable experience while it is taking place,” says Stark.\u003c/p>\n\u003cp>Luckily, there is an endless combination of places to meet friends and enjoy one another in the Bay Area that don’t involve alcohol. Here are just a few to get you started:\u003c/p>\n\u003ch2>Church of Eight Wheels\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/x6VZ6bZjWCr\">554 Fillmore St\u003c/a>\u003cbr>\nSan Francisco, CA 94117\u003c/p>\n\u003cfigure id=\"attachment_131947\" class=\"wp-caption aligncenter\" style=\"max-width: 828px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_5307.jpg\" alt=\"Skaters zip by the DJ booth at the Church of Eight Wheels.\" width=\"828\" height=\"1472\" class=\"size-full wp-image-131947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307.jpg 828w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-160x284.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-800x1422.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-768x1365.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-675x1200.jpg 675w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-240x427.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-375x667.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-520x924.jpg 520w\" sizes=\"(max-width: 828px) 100vw, 828px\">\u003cfigcaption class=\"wp-caption-text\">Skaters zip by the DJ booth at the Church of Eight Wheels. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">For more than 40 years, The Church of 8 Wheels has operated a lively roller disco in a former Catholic church on Fillmore street. Friday and Saturday nights are 18+ skates, and for $15 cash (entrance and skate rental) you can join fellow roller enthusiasts underneath the stained glass and disco ball. Whether you’re a seasoned pro or this is your first time strapping on skates, you’ll fit right in the circular flow, and you don’t have to worry about falling. Not only does \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">everyone \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">do it, but safety staff will scoot to your side in no time to keep you from getting run over and help you back on your wheels. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Aside from satisfying that internal whimsy we all have — who doesn’t look at a massive open space like a church and think, “dang, I could roller skate in here?” — a Friday night at The Church of 8 Wheels hits more than a couple of the usual New Year’s resolution marks. You’ll be exercising, trying something new, and because there’s no alcohol on the premises, you’ll be swapping a beer for a Gatorade or Coca-cola. If you like to be resolute as a family, The Church offers a family skate on Saturdays, 3-5 pm.\u003c/span>\u003c/p>\n\u003ch2>Grand Lake Theatre\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/M6huXmqKdUv\">\u003cspan style=\"font-weight: 400\">3200 Grand Ave\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Oakland, CA 94610\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131976\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3086-e1547226104993.jpg\" alt=\"The Grand Lake Theatre has been a community staple for moviegoers in Oakland since 1926. Photo courtesy the author.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131976\">\u003cfigcaption class=\"wp-caption-text\">The Grand Lake Theatre has been a community staple for moviegoers in Oakland since 1926. Photo courtesy the author. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Opened in 1926, the \u003c/span>\u003ca href=\"http://www.renaissancerialto.com/\">\u003cspan style=\"font-weight: 400\">Grand Lake Theatre\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has been showing movies in Oakland for more than 90 years. Nestled between Lakeshore and Grand Ave, the theatre’s long-standing presence and declarative marquee messages have made it a community staple. While their matinee prices are a draw on their own at $6 (and $5 all day Tuesday!), the theatre itself makes seeing a movie at Grand Lake a full-on experience. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Upon entering, you’re greeted by a chandelier and plush, dark antique carpeting that winds up a stunning grand staircase. The original main screen has maintained its jazz-age glam with greek columns and ceiling filigree. The additional screens were added and redesigned in the 80’s, pulling inspiration from the theatre’s decade of origin — one is “Egyptian,” the other “Moorish.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">So far as snacks go, Grand Lake offers standard fare like popcorn, soda, and favorite movie sweets all at the expected movie prices. There don’t seem to be designs to add in pizza or beer like at other independent movie theatres in the bay — and that’s okay. In pursuit of supporting a local institution, however, the few extra dollars for a snack are worth it, meaning your potential resolution to skip alcohol and do more in your neighborhood will hit the mark.\u003c/span>\u003c/p>\n\u003ch2>Teance Fine Teas\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/5ju5xf5Cnq32\">\u003cspan style=\"font-weight: 400\">1780 Fourth St \u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Berkeley, CA 94710\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131977\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3401-e1547226032835.jpg\" alt=\"Experience new teas from around the world with a tea flight at Teance Fine Teas.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131977\">\u003cfigcaption class=\"wp-caption-text\">Experience new teas from around the world with a tea flight at Teance Fine Teas. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grabbing a coffee together is always a popular alternative to going for a drink, but not everyone enjoys pour-overs or lattes. For the discerning tea drinker, \u003c/span>\u003ca href=\"https://www.teance.com/\">\u003cspan style=\"font-weight: 400\">Teance Fine Teas\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> offers an inviting and tranquil place to enjoy a seemingly endless variety of loose leaf teas. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pronounced “tee-ahnce,” (think “ambiance” and “tea” together) the tea shop has been in Berkeley for more than a decade, expanding into its current space on the popular fourth street. While customers can come in and pick up a favorite tea to take home, they’re also more than welcome to share a pot of house tea ($5) or a fine tea blend ($7) together in the upstairs seating area. The space is quiet, with sleek modern lines and a fountain in the center of the store with real live koi.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For a full experience beyond simply having a cuppa, you can do a tea flight at the downstairs counter. Each flight is three types of tea of your choice ($27) and a staff member will guide you through each, offering samples of different steeps, talking through the history of the tea, and answering your questions. Tea varieties include white, green (Chinese and Japanese), oolong (Chinese and Taiwanese), red, and pu-erh, the last of which comes in a tightly compacted disc and requires a knife to break off for steeping, which puts a little excitement into an otherwise soothing experience. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The specially designed counter features space for small groups to experience a tea flight together and one flight is absolutely shareable with two people. For groups of four or more, however, you should call ahead to book an appointment as space is limited.\u003c/span>\u003c/p>\n\u003ch2>Creme Brewlee Bistro\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/y4giUqqUsM32\">\u003cspan style=\"font-weight: 400\">2948 S Norfolk St\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">San Mateo, CA 94403\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131978\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3159-e1547225989536.jpg\" alt=\"Friends with a meg-sweet tooth will love meeting up at Creme Brewlee for a shaved snow, pictured here.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131978\">\u003cfigcaption class=\"wp-caption-text\">Friends with a meg-sweet tooth will love meeting up at Creme Brewlee for a shaved snow, pictured here. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sometimes the best surprises are in unassuming places. \u003c/span>\u003ca href=\"https://www.yelp.com/biz/creme-brewlee-bistro-san-mateo\">\u003cspan style=\"font-weight: 400\">Creme Brewlee\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is one such adventure, a combination bistro and dessert spot in the Marina Plaza Shopping Center in San Mateo. The menu includes a diverse array of items that range halfway across the globe and back: coffee, lattes, gelato, hot pot, shaved snow, and of course, the titular creme brulee. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of the most unique sweets is the shaved snow, a fluffy, layered take on its crunchier cousin of the icy variety. Snow at Creme Brewlee is $8 and includes your choice of snow flavor, syrup, and two toppings (with additional toppings for fifty cents apiece). It’s not overwhelmingly sweet despite being made entirely of frozen sugar, and the soft crunch on each bite is exactly like eating snow when you were a kid. Except, of course, this snow is \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">meant \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">to be eaten. Bring a friend or a loved one for this snow pile, however, as your $8 buys you a literal mound of dessert.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Creme Brewlee doesn’t do much for your resolution to eat healthier, but you’ll be exploring a new neighborhood, a new dessert style, and most importantly, skipping sugary cocktails in favor of something super “cool.”\u003c/span>\u003c/p>\n\u003ch2>Albany Bowl\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/724xFPMGttS2\">\u003cspan style=\"font-weight: 400\">540 San Pablo Ave\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">Albany, CA 94706\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131979\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3151-e1547225952655.jpg\" alt=\"Albany Bowl is a great spot to share french fries and a few games with friends.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131979\">\u003cfigcaption class=\"wp-caption-text\">Albany Bowl is a great spot to share french fries and a few games with friends. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Finally, what better way to enjoy a little sober fun with friends than bowling? You may be outraged at the very idea of entering a bowling alley without also purchasing a pitcher to split, but \u003c/span>\u003ca href=\"http://www.thealbanybowl.com/\">\u003cspan style=\"font-weight: 400\">Albany Bowl \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">has more than enough french fries, onion rings, and sweet pin knockdowns to make you forget you wanted a beer in the first place. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Located right on San Pablo Avenue in Albany, this retro bowling alley has been in operation since 1949. Regular rates run $6 per game per person, with a $4.50 flat shoe rental if you don’t already have your own. However, each day of the week brings its own discounts or specials, like $1.50 games on Monday and Tuesday nights or a killer 2 games-for-1 deal for groups of Cal-Berkeley students.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Little J’s Cafe attaches directly to Albany Bowl and offers American diner favorites like burgers and tater tots. If you’re hoping to order snacks while avoiding temptation, the bar is all the way in the back of the bowling alley far and away from Little J’s. Order your french fries and enjoy your resolute choices without ever having to think twice. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ancient Japanese Food Craft Brings Persimmons To American Palates",
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"content": "\u003cp>Each autumn, as leaves fall to the ground, persimmon trees emerge from the graying landscape, their orange and red fruits gleaming like gaudy Christmas ornaments. Beloved in eastern Asia — especially Japan — persimmons get little respect in the United States, where many tree owners don't bother harvesting their crop.\u003c/p>\n\u003cp>Many Americans have never tasted a persimmon. But Brock Dolman is an impassioned fan. Every fall he goes foraging for them, and the bounty is almost limitless in rural Sonoma County, Calif., where he lives.\u003c/p>\n\u003cp>\"You can drive or ride your bike around the county, and you see these enormous trees all over with just thousands and thousands of persimmons,\" says \u003ca href=\"https://oaec.org/about-us/staff/brock-dolman/\">Dolman\u003c/a>, the co-founder of a permaculture center and demonstration farm in the town of Occidental.\u003c/p>\n\u003cp>\u003cstrong>The rise of the persimmon\u003c/strong>\u003c/p>\n\u003cp>There are lots of ways to eat and prepare this fruit. Many varieties, including the fuyu and suruga, are crunchy and can be eaten right off the tree like apples. Others, including the hachiya, saijo and chocolate, are considered astringent varieties. Rich in tannins, they are unpalatable until allowed to ripen to a jelly-soft texture, at which point they can be eaten out of hand or used in baking.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Several years ago, Dolman learned of a new way to prepare persimmons — a Japanese style called \u003cem>hoshigaki\u003c/em>. A revered delicacy in its homeland, hoshigaki is now a rapidly trending fashion — thanks in large part to social media \u003ca href=\"https://www.instagram.com/explore/tags/hoshigaki/?hl=en\">photo galleries\u003c/a> and persimmons' expanding appearance on restaurant menus — in California, the East Coast and other regions with persimmon-friendly climates.\u003c/p>\n\u003cp>In Japanese, hoshigaki means simply \"dried persimmon,\" yet describes a product of such labor that it has been called the Kobe beef of fruits. To make hoshigaki, producers use twine to suspend peeled persimmons — always of astringent varieties — from bamboo racks, often outdoors in the sun, other times indoors near a fan or over a warm stove. The process can take between one and two months, and every few days caretakers give regular massages to the softening persimmons, which shrivel, turn dark brown and crust over with natural sugar.\u003c/p>\n\u003cp>Dolman says he learned the craft both from speaking to those with firsthand experience and by watching YouTube tutorials. He has gotten the hang of the technique and recently massaged his fourth hoshigaki crop — harvested from a tree in a nearby park — toward completion. He has just a handful left of his 2017 vintage.\u003c/p>\n\u003cp>\"I share them only with select friends who will really appreciate them,\" he says, adding that he often serves them with aged sheep or goat cheese.\u003c/p>\n\u003cp>\u003ca href=\"https://sonokosakai.com/our-story/\">Sonoko Sakai\u003c/a>, a Los Angeles-based food author, spent years of her childhood in Japan, and is today one of California's hoshigaki gurus. Sakai's family was friendly with a major commercial hoshigaki producer in the Japanese city of Ogaki.\u003c/p>\n\u003cp>\"They would send us a box each year as a gift, and there were seven of us and just eight hoshigaki in the box, so they were very special,\" Sakai says. The family served the fruits with tea or, sometimes, sliced them thinly and applied them as a garnish over \u003cem>kakinamasu — \u003c/em>a daikon and persimmon pickle dish.\u003c/p>\n\u003cp>\u003cstrong>Drawing in millennials\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>She only learned to dry her own persimmons about eight years ago, but she has eaten and appreciated them all her life. Today, she teaches hoshigaki classes. People of all ethnicities and backgrounds attend the workshops, she says, but one thing many have in common is that they are all relatively young.\u003c/p>\n\u003cp>\"Lots of millennials,\" says Sakai, who is 63. \"I think it's so interesting that these younger people are realizing that it's rewarding to slow down, use their hands, be patient and learn these artisanal practices from other countries.\"\u003c/p>\n\u003cp>Dangling, massaging and drying persimmons could be seen as the antithesis to what so much of Western culture now demands and expects — instantaneous gratification, ordered digitally with the push of a button.\u003c/p>\n\u003cp>\"Hoshigaki is the epitome of slow food,\" Dolman says.\u003c/p>\n\u003cfigure id=\"attachment_132051\" class=\"wp-caption aligncenter\" style=\"max-width: 568px\">\u003cimg class=\"size-full wp-image-132051\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83.jpg\" alt=\"There are lots of ways to eat and prepare persimmons, but many Americans aren't sure what to do with the fruit.\" width=\"568\" height=\"426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83.jpg 568w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83-520x390.jpg 520w\" sizes=\"(max-width: 568px) 100vw, 568px\">\u003cfigcaption class=\"wp-caption-text\">There are lots of ways to eat and prepare persimmons, but many Americans aren't sure what to do with the fruit. \u003ccite>(Alastair Bland/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tradition came to the United States with Japanese immigrants in the 19\u003csup>th\u003c/sup> and 20\u003csup>th\u003c/sup> centuries, and it has persisted in a relatively confined cultural circle for decades. Tosh Kuratomi, of \u003ca href=\"http://www.otoworchard.com/\">Otow Orchard\u003c/a>, a major persimmon farm in California, is among those who carried the torch and helped deliver the arcane knowledge of hoshigaki into the age of the Internet.\u003c/p>\n\u003cp>Now, as the do-it-yourself wisdom of hoshigaki circulates online, there seems to be little danger that the practice will go by the wayside, as has happened with many ancient food arts.\u003c/p>\n\u003cp>Sakai notes that interest seems to have surged in the past two years especially, and points out that making hoshigaki \"really isn't that difficult.\"\u003c/p>\n\u003cp>\"It's easier than making jam,\" she says.\u003c/p>\n\u003cp>In Bethlehem, Pa., Bassem Samaan, who owns a nursery called \u003ca href=\"http://treesofjoy.com/\">Trees of Joy\u003c/a>, has grown and eaten his own persimmons for more than a decade. In 2016, he dangled and dried several dozen after learning the technique through Internet research, YouTube videos and advice from experienced friends, including a Japanese-American hoshigaki-maker.\u003c/p>\n\u003cp>Joel Franceschi, of Sonoma County, used to travel in Japan for work. There, he saw bright orange orbs hanging on strings outside homes in mountain villages.\u003c/p>\n\u003cp>\"I did a little asking around and some Google searching, and I figured out what they were doing,\" he says.\u003c/p>\n\u003cp>He began making hoshigaki five years ago, mainly from fruits he acquires by knocking on strangers' doors. His very tastiest hoshigaki, Franceschi says, are those that he dunked in brandy immediately after peeling and prior to hanging.\u003c/p>\n\u003cp>But there are different ways to make hoshigaki, and farmer Jeffrey Rieger, owner of \u003ca href=\"https://www.penrynorchardspecialties.com/active/buyhoshigaki.html\" target=\"_blank\" rel=\"noopener\">Penryn Orchard\u003c/a> in California's Sierra Nevada foothills, disagrees with Franceschi's technique.\u003c/p>\n\u003cp>\"Touching alcohol to them can ruin the process,\" he says.\u003c/p>\n\u003cp>Rieger grows several varieties of persimmons and has been making hoshigaki since 2005.\u003c/p>\n\u003cp>\"It was a struggle to sell them at first,\" says Rieger, who says his persimmons, because multiple varieties are cross-pollinated, \"are the sweetest in the country.\"\u003c/p>\n\u003cp>But with demand rising, Rieger says, this year he sold out his hoshigaki supply through online orders almost immediately.\u003c/p>\n\u003cfigure id=\"attachment_132052\" class=\"wp-caption aligncenter\" style=\"max-width: 568px\">\u003cimg class=\"size-full wp-image-132052\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58.jpg\" alt=\"To make hoshigaki, producers use twine to suspend peeled persimmons from bamboo racks. The process can take between one and two months, and caretakers give regular massages to the softening persimmons.\" width=\"568\" height=\"426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58.jpg 568w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58-520x390.jpg 520w\" sizes=\"(max-width: 568px) 100vw, 568px\">\u003cfigcaption class=\"wp-caption-text\">To make hoshigaki, producers use twine to suspend peeled persimmons from bamboo racks. The process can take between one and two months, and caretakers give regular massages to the softening persimmons. \u003ccite>(Alastair Bland/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>A challenge for newbies\u003c/strong>\u003c/p>\n\u003cp>For newbies making their first hoshigaki batch, failure rates can be high. Mold can be an issue if the humidity is too high or the temperature is too low. For instance, I tried my own hand at making hoshigaki this fall from persimmons collected in and around Sebastopol, Calif. I used bamboo shoots to make a rack and twine to hang the persimmons. Though my project had the look of authenticity, the fruits did not dry rapidly enough, and as a moldy fuzz began to appear on the fruits, I rescued them from spoilage and finished them in my dehydrator.\u003c/p>\n\u003cp>But when everything works as planned, each fruit's surface turns gummy and solid, while inside the tannins break down and the fruit softens into pulp. Finished hoshigaki are dark burgundy to black in color, often with a fluffy crust of sugar on the surface.\u003c/p>\n\u003cp>\"You're turning a fruit that's totally inedible when it's not ripe into a sweet jewel,\" says Sakai, whose forthcoming book, \u003cem>Japanese Home Cooking\u003c/em>, will include a section on hoshigaki.\u003c/p>\n\u003cp>And maybe that will turn more Americans onto this unusual jewel-toned fruit.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in Sebastopol, Calif., who covers food, agriculture and the environment.\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Ancient+Japanese+Food+Craft+Brings+Persimmons+To+American+Palates&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Each autumn, as leaves fall to the ground, persimmon trees emerge from the graying landscape, their orange and red fruits gleaming like gaudy Christmas ornaments. Beloved in eastern Asia — especially Japan — persimmons get little respect in the United States, where many tree owners don't bother harvesting their crop.\u003c/p>\n\u003cp>Many Americans have never tasted a persimmon. But Brock Dolman is an impassioned fan. Every fall he goes foraging for them, and the bounty is almost limitless in rural Sonoma County, Calif., where he lives.\u003c/p>\n\u003cp>\"You can drive or ride your bike around the county, and you see these enormous trees all over with just thousands and thousands of persimmons,\" says \u003ca href=\"https://oaec.org/about-us/staff/brock-dolman/\">Dolman\u003c/a>, the co-founder of a permaculture center and demonstration farm in the town of Occidental.\u003c/p>\n\u003cp>\u003cstrong>The rise of the persimmon\u003c/strong>\u003c/p>\n\u003cp>There are lots of ways to eat and prepare this fruit. Many varieties, including the fuyu and suruga, are crunchy and can be eaten right off the tree like apples. Others, including the hachiya, saijo and chocolate, are considered astringent varieties. Rich in tannins, they are unpalatable until allowed to ripen to a jelly-soft texture, at which point they can be eaten out of hand or used in baking.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Several years ago, Dolman learned of a new way to prepare persimmons — a Japanese style called \u003cem>hoshigaki\u003c/em>. A revered delicacy in its homeland, hoshigaki is now a rapidly trending fashion — thanks in large part to social media \u003ca href=\"https://www.instagram.com/explore/tags/hoshigaki/?hl=en\">photo galleries\u003c/a> and persimmons' expanding appearance on restaurant menus — in California, the East Coast and other regions with persimmon-friendly climates.\u003c/p>\n\u003cp>In Japanese, hoshigaki means simply \"dried persimmon,\" yet describes a product of such labor that it has been called the Kobe beef of fruits. To make hoshigaki, producers use twine to suspend peeled persimmons — always of astringent varieties — from bamboo racks, often outdoors in the sun, other times indoors near a fan or over a warm stove. The process can take between one and two months, and every few days caretakers give regular massages to the softening persimmons, which shrivel, turn dark brown and crust over with natural sugar.\u003c/p>\n\u003cp>Dolman says he learned the craft both from speaking to those with firsthand experience and by watching YouTube tutorials. He has gotten the hang of the technique and recently massaged his fourth hoshigaki crop — harvested from a tree in a nearby park — toward completion. He has just a handful left of his 2017 vintage.\u003c/p>\n\u003cp>\"I share them only with select friends who will really appreciate them,\" he says, adding that he often serves them with aged sheep or goat cheese.\u003c/p>\n\u003cp>\u003ca href=\"https://sonokosakai.com/our-story/\">Sonoko Sakai\u003c/a>, a Los Angeles-based food author, spent years of her childhood in Japan, and is today one of California's hoshigaki gurus. Sakai's family was friendly with a major commercial hoshigaki producer in the Japanese city of Ogaki.\u003c/p>\n\u003cp>\"They would send us a box each year as a gift, and there were seven of us and just eight hoshigaki in the box, so they were very special,\" Sakai says. The family served the fruits with tea or, sometimes, sliced them thinly and applied them as a garnish over \u003cem>kakinamasu — \u003c/em>a daikon and persimmon pickle dish.\u003c/p>\n\u003cp>\u003cstrong>Drawing in millennials\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>She only learned to dry her own persimmons about eight years ago, but she has eaten and appreciated them all her life. Today, she teaches hoshigaki classes. People of all ethnicities and backgrounds attend the workshops, she says, but one thing many have in common is that they are all relatively young.\u003c/p>\n\u003cp>\"Lots of millennials,\" says Sakai, who is 63. \"I think it's so interesting that these younger people are realizing that it's rewarding to slow down, use their hands, be patient and learn these artisanal practices from other countries.\"\u003c/p>\n\u003cp>Dangling, massaging and drying persimmons could be seen as the antithesis to what so much of Western culture now demands and expects — instantaneous gratification, ordered digitally with the push of a button.\u003c/p>\n\u003cp>\"Hoshigaki is the epitome of slow food,\" Dolman says.\u003c/p>\n\u003cfigure id=\"attachment_132051\" class=\"wp-caption aligncenter\" style=\"max-width: 568px\">\u003cimg class=\"size-full wp-image-132051\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83.jpg\" alt=\"There are lots of ways to eat and prepare persimmons, but many Americans aren't sure what to do with the fruit.\" width=\"568\" height=\"426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83.jpg 568w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83-520x390.jpg 520w\" sizes=\"(max-width: 568px) 100vw, 568px\">\u003cfigcaption class=\"wp-caption-text\">There are lots of ways to eat and prepare persimmons, but many Americans aren't sure what to do with the fruit. \u003ccite>(Alastair Bland/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tradition came to the United States with Japanese immigrants in the 19\u003csup>th\u003c/sup> and 20\u003csup>th\u003c/sup> centuries, and it has persisted in a relatively confined cultural circle for decades. Tosh Kuratomi, of \u003ca href=\"http://www.otoworchard.com/\">Otow Orchard\u003c/a>, a major persimmon farm in California, is among those who carried the torch and helped deliver the arcane knowledge of hoshigaki into the age of the Internet.\u003c/p>\n\u003cp>Now, as the do-it-yourself wisdom of hoshigaki circulates online, there seems to be little danger that the practice will go by the wayside, as has happened with many ancient food arts.\u003c/p>\n\u003cp>Sakai notes that interest seems to have surged in the past two years especially, and points out that making hoshigaki \"really isn't that difficult.\"\u003c/p>\n\u003cp>\"It's easier than making jam,\" she says.\u003c/p>\n\u003cp>In Bethlehem, Pa., Bassem Samaan, who owns a nursery called \u003ca href=\"http://treesofjoy.com/\">Trees of Joy\u003c/a>, has grown and eaten his own persimmons for more than a decade. In 2016, he dangled and dried several dozen after learning the technique through Internet research, YouTube videos and advice from experienced friends, including a Japanese-American hoshigaki-maker.\u003c/p>\n\u003cp>Joel Franceschi, of Sonoma County, used to travel in Japan for work. There, he saw bright orange orbs hanging on strings outside homes in mountain villages.\u003c/p>\n\u003cp>\"I did a little asking around and some Google searching, and I figured out what they were doing,\" he says.\u003c/p>\n\u003cp>He began making hoshigaki five years ago, mainly from fruits he acquires by knocking on strangers' doors. His very tastiest hoshigaki, Franceschi says, are those that he dunked in brandy immediately after peeling and prior to hanging.\u003c/p>\n\u003cp>But there are different ways to make hoshigaki, and farmer Jeffrey Rieger, owner of \u003ca href=\"https://www.penrynorchardspecialties.com/active/buyhoshigaki.html\" target=\"_blank\" rel=\"noopener\">Penryn Orchard\u003c/a> in California's Sierra Nevada foothills, disagrees with Franceschi's technique.\u003c/p>\n\u003cp>\"Touching alcohol to them can ruin the process,\" he says.\u003c/p>\n\u003cp>Rieger grows several varieties of persimmons and has been making hoshigaki since 2005.\u003c/p>\n\u003cp>\"It was a struggle to sell them at first,\" says Rieger, who says his persimmons, because multiple varieties are cross-pollinated, \"are the sweetest in the country.\"\u003c/p>\n\u003cp>But with demand rising, Rieger says, this year he sold out his hoshigaki supply through online orders almost immediately.\u003c/p>\n\u003cfigure id=\"attachment_132052\" class=\"wp-caption aligncenter\" style=\"max-width: 568px\">\u003cimg class=\"size-full wp-image-132052\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58.jpg\" alt=\"To make hoshigaki, producers use twine to suspend peeled persimmons from bamboo racks. The process can take between one and two months, and caretakers give regular massages to the softening persimmons.\" width=\"568\" height=\"426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58.jpg 568w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58-520x390.jpg 520w\" sizes=\"(max-width: 568px) 100vw, 568px\">\u003cfigcaption class=\"wp-caption-text\">To make hoshigaki, producers use twine to suspend peeled persimmons from bamboo racks. The process can take between one and two months, and caretakers give regular massages to the softening persimmons. \u003ccite>(Alastair Bland/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>A challenge for newbies\u003c/strong>\u003c/p>\n\u003cp>For newbies making their first hoshigaki batch, failure rates can be high. Mold can be an issue if the humidity is too high or the temperature is too low. For instance, I tried my own hand at making hoshigaki this fall from persimmons collected in and around Sebastopol, Calif. I used bamboo shoots to make a rack and twine to hang the persimmons. Though my project had the look of authenticity, the fruits did not dry rapidly enough, and as a moldy fuzz began to appear on the fruits, I rescued them from spoilage and finished them in my dehydrator.\u003c/p>\n\u003cp>But when everything works as planned, each fruit's surface turns gummy and solid, while inside the tannins break down and the fruit softens into pulp. Finished hoshigaki are dark burgundy to black in color, often with a fluffy crust of sugar on the surface.\u003c/p>\n\u003cp>\"You're turning a fruit that's totally inedible when it's not ripe into a sweet jewel,\" says Sakai, whose forthcoming book, \u003cem>Japanese Home Cooking\u003c/em>, will include a section on hoshigaki.\u003c/p>\n\u003cp>And maybe that will turn more Americans onto this unusual jewel-toned fruit.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in Sebastopol, Calif., who covers food, agriculture and the environment.\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Ancient+Japanese+Food+Craft+Brings+Persimmons+To+American+Palates&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: A Chinese Classic on Geary, Le Marais, North Bay Restaurants",
"title": "Table Talk: A Chinese Classic on Geary, Le Marais, North Bay Restaurants",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Visit this Inner Richmond Chinese restaurant for classic Shanghainese and Taiwanese dishes, plus there’s a new Le Marais Bakery and commissary in Polk Gulch, and let’s look at three new restaurants opening in the North Bay.\u003c/p>\n\u003ch2>A Classic and Below-the-Radar Chinese Restaurant (and It’s Cecilia Chiang-Approved)\u003c/h2>\n\u003cp>Five Happiness\u003cbr>\n\u003ca href=\"https://goo.gl/maps/YvBdK4hwh5v\">4142 Geary Blvd., San Francisco\u003c/a>\u003cbr>\nOpen Tue–Fri 11:30am–2:30pm and 4:30pm–9:30pm, Sat–Sun 11am–9:30pm\u003c/p>\n\u003cfigure id=\"attachment_131158\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131158\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fivehappiness-SJB-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Shanghai pan-fried pork buns (sheng jian bao). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over on Geary in the Inner Richmond is an old-school Chinese restaurant with a bright orange tiled exterior, \u003cstrong>Five Happiness\u003c/strong>, that cars have been whizzing by since 1975, but the smart ones pull over. Fortunately, about 10 years ago, local food writer Patty Unterman tipped me off to this restaurant, a favorite of Cecilia Chiang, our local Chinese culinary matriarch, who is still amazingly with us and going out to eat all the time at 99 (she’s a powerhouse of energy).\u003c/p>\n\u003cp>Many know this restaurant for different things: a bunch love to come on the weekend for the Taiwanese breakfast, while others come for banquet dinners with Shanghainese specialties, and neighborhood folks swing by for the lunchtime rice plate specials (which tend to be more Americanized greatest hits but are well-executed). The menu definitely bounces around with some different regional dishes and styles: it ends up they have a Cantonese chef from Hong Kong, a Shanghainese chef, and a Taiwanese chef!\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>I used to host an annual Chinese birthday banquet dinner with my friends, lining up a new menu and restaurant each year, and the meal we had here was fantastic, sealing its reputation as a favorite Chinese restaurant of mine. We requested the “Cecilia Chiang” banquet, just as Patty Unterman instructed me to — the very kind longtime manager Bill Yang (his mother is the owner) faithfully duplicated it for my group, with a platter of cold appetizers, chicken with fluffy egg white, red pork shank, eel and chives, and many other special dishes.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At a recent meal, my friends and I dropped in on a whim, with no advance planning. The best thing to do is let Bill lead you through the menu, once he figures out your taste (and appetite). I always love their green onion pancake ($6.50), it’s a flaky yet sturdy one, and not too oily, and it’s hard to resist Shanghai pan-fried pork buns (sheng jian bao) for just $6.50. There's so much juice inside these, I prefer them to the xiao long bao they serve here.\u003c/p>\n\u003cfigure id=\"attachment_131159\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131159\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/five-happiness-fish-fillet-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The delicate fish fillet and egg white with tofu. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some real gems are on the front of the menu (in the “Family Tradition Private Kitchen” section) — the steamed fish fillet and egg white with tofu ($13.50) is such an elegant and chic dish, so silky and delicate, topped with threads of ginger. But our table found the jumbo prawns in Szechuan red garlic sauce to be overcooked, so the $19.95 price tag felt steep for six prawns — we should have followed Bill’s advice and ordered the ribs instead. He’ll also steer you to the freshest vegetables — the pea shoots we had were so green and vibrant and with the smoky kiss of the wok. He also offered us some perfectly seasoned marinated cucumbers in the beginning, and we finished our meal with almond tofu, such delicately fragrant little cloud-like bites.\u003c/p>\n\u003cfigure id=\"attachment_131160\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131160\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/five-happiness-pea-shoots-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\">\u003cfigcaption class=\"wp-caption-text\">Pea shoots with golden garlic cloves. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hopefully, you can order the Peking duck ($49.95) 24 hours in advance and then come here with a group — you’ll find one of the better birds in the city, artfully presented with tortilla-like, northern-style handmade pancakes instead of buns. If you’re coming in last-minute, the tea-smoked duck ($18.95 for half) may be tempting, but I found it too salty.\u003c/p>\n\u003cp>On the weekend, you’ll want to come in before noon for Taiwanese breakfast, like hot soy milk (savory or sweet) and Chinese doughnuts that are the shape of crullers or churros (\u003ci>youtiao\u003c/i>), spicy beef noodle soup, Taiwanese ground pork and rice (\u003ci>lu \u003c/i>\u003ci>rou\u003c/i>\u003ci> fan\u003c/i>), and more of those green onion pancakes! The Shanxi hand cut-noodles are also special here.\u003c/p>\n\u003cp>The restaurant had a renovation about five years ago, taking the Pepto pink tablecloths away with it (which I secretly loved) — it’s a good looking room, with butter yellow walls and classic rosewood high-backed chairs, and, of course, many round tables. If you can, at least get a group of four friends together to dine, but the more the merrier. You will have an absolute feast for about $25 per person, and you can thank me later.\u003c/p>\n\u003ch2>Le Marais Opens a Spacious Croissanterie and Commissary in Polk Gulch\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lemaraisbakery.com\">Le Marais Bakery\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/jeqsVqLFYZo\">1138 Sutter St., San Francisco\u003c/a>\u003cbr>\nHours are 7am–2:30pm, extending to 7am–7pm in mid-November.\u003c/p>\n\u003cfigure id=\"attachment_131161\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131161\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/le-marais-cafe-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Le Marais Bakery's sunny new café in Polk Gulch. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now open in the TenderNob/Polk Gulch is the latest café from \u003cstrong>\u003ca href=\"http://www.lemaraisbakery.com\">Le Marais Bakery\u003c/a>\u003c/strong>, but this is also owner Patrick Ascaso and Joanna Pulcini Ascaso’s new 3,000-square-foot commissary and lab (with a 2,000-square-foot basement!). The front of the café has plenty of tables by the sunny windows, with fresh flowers on each table, and there are a few booths flanking the left wall. You’ll note the vintage light fixtures, pretty photography, and a fun mural by Sabina Addis. There’s also a big open kitchen, so you can watch the staff in action.\u003c/p>\n\u003cfigure id=\"attachment_131163\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131163\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/le-marais-treats-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A selection of baked goods from Le Marais. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tiled counter is full of baked goods from head pastry chef Hikari Hori, formerly of Fournée Bakery, lined with viennoiserie-like croissants, pain au chocolat, kouign-amann, and seasonal fruit danishes, plus some savory croissants for lunch, like ham or herbed turkey. There are savory scones, financiers, and all kinds of cookies, and a delightful morning bun to go with your coffee — they have their own custom roast from Verve Coffee Roasters and a beautiful Strada espresso machine.\u003c/p>\n\u003cfigure id=\"attachment_131164\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131164\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/le-marai-pain-au-choco-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The pure flaky pleasure of pain au chocolat! \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Look for some new and inventive pastries coming soon, like lemon cream–laminated brioche, a truffle croissant, and croissant cones and ice creams. You’ll find their popular brunch boards, avocado toast, and croques soon, once they get things fully ramped up (for now, you can enjoy quiches and yogurt bowls).\u003c/p>\n\u003cp>Just in case your friends in Omaha or Miami are jealous, you can take advantage of Le Marais’s \u003ca href=\"https://www.williams-sonoma.com/m/shop/food/le-marais/\">partnership with Williams Sonoma\u003c/a> and ship their croissants nationwide, as well as a pastry sampler, an upcoming peppermint-chocolate croissant that tastes like peppermint bark for the holidays, cinnamon buns, apple swirl danishes, and pumpkin kouign-amanns.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>A New Regional American Diner in Sonoma, Mint and Liberty\u003c/h2>\n\u003cp>\u003ca href=\"https://www.mintandliberty.com\">Mint and Liberty\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/A2bKTxcwMNN2\">19101 Highway 12, Sonoma\u003c/a>\u003cbr>\n8am–9pm daily\u003c/p>\n\u003cfigure id=\"attachment_131165\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131165\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/mint-and-liberty-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Rancho Gordo scarlet runner beans with smoked mushrooms and kale (and bacon!). \u003ccite>(Julianna Ferrara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a new restaurant opening in the Maxwell Village center in Sonoma on November 7 called \u003cstrong>\u003ca href=\"https://www.mintandliberty.com\">Mint and Liberty\u003c/a>\u003c/strong> from owners James and Mila Chanamé-Hahn (part of the Sunflower Caffe family). They're offering a modern twist on a classic diner with a wonderfully talented chef at the helm, Michal Siegel (formerly Shorty Goldstein’s and Betelnut in San Francisco). His menu features regional American dishes, from northern ones like loaded baked potato pierogi to braised Rancho Gordo scarlet runner beans with smoked mushrooms and kale (you can get them with or without bacon), while southern dishes include shrimp gumbo and BBQ baby back pork ribs. Fans of Siegel’s pastrami will be happy to see his Rachel sandwich representing the east, and there’s a Green Goddess Cobb salad repping the west that looks fantastic.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>There are a variety of burgers, breakfast served all day, and some larger family-style dinners served after 5pm, like cioppino or a whole-roasted chicken. Fresh and local produce from LOLA Sonoma Farms, Bee-Well Farms, and Sweetwater Farms are highlights. There are sweets from Honey and the Moon, plus milkshakes, wine, beer, and cocktails too.\u003c/p>\n\u003ch2>A New Indian Restaurant Opens in Santa Rosa with Top-Notch Cocktails\u003c/h2>\n\u003cp>\u003ca href=\"http://bollywoodbar.net\">Bollywood Bar & Clay Oven\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/JvXFA4nLfWL2\">535 4th St., Santa Rosa\u003c/a>\u003cbr>\nOpen Tue–Thu 4pm–10:30pm, Fri–Sat 4pm–11:30pm\u003c/p>\n\u003cfigure id=\"attachment_131167\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131167\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Bollywood_Food-800x533.png\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A sampling of dishes at Bollywood Bar & Clay Oven. \u003ccite>(Marti Lynn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fans of Scott Beattie’s sublime cocktails from his time at Cyrus, Spoonbar, and Goose and Gander (among other places!) will be happy to know he’s behind the list at \u003cstrong>\u003ca href=\"http://bollywoodbar.net\">Bollywood Bar & Clay Oven\u003c/a>\u003c/strong> in downtown Santa Rosa. He’s working with bar manager Andrea Mota, previously Geyserville Gun Club Bar and Lounge, who will be behind the bar nightly.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The newly open restaurant is from Chandi Hospitality Group, who brought on James Beard Award finalist chef Niven Patel, who has created a modern Indian \u003ca href=\"http://bollywoodbar.net/images/pdf/FullMenu_Complate_Bollywood_OCT25_2018.pdf\">menu\u003c/a> that is ingredient-focused with seasonal produce from quality purveyors (he’s an avid farmer, with Gujarati roots, which is where he sources the majority of his spices). You’ll find local vegetables in his pakoras, and his turmeric-marinated rockfish is served in a coconut curry with curry leaf, carrot, zucchini, and fennel and cooked in their hearth oven. A short rib uttapam also sounds fantastic. He was previously at Ghee in Miami, where he met Will Fernandez and Alex Sarria, the chefs de cuisine at Bollywood.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The backlit bar has a modern and eye-catching style, and the restaurant offers a variety of seating options, whether you’re a couple or dining with a big group.\u003c/p>\n\u003ch2>Find a Welcoming West Coast American Menu at Guesthouse in Kentfield\u003c/h2>\n\u003cp>\u003ca href=\"http://www.guesthousemarin.com\">Guesthouse\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/fczzn8agUip\">850 College Ave., Kentfield\u003c/a>\u003cbr>\nOpen Mon–Fri 4pm–10pm\u003c/p>\n\u003cfigure id=\"attachment_131168\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131168\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/guesthouse-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Guesthouse is ready to serve you in Kentfield. \u003ccite>(Stephanie Amberg)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In downtown Kentfield in Marin County, chef Jared Rogers (previously Picco in Larkspur) and Bay Area bartender Dustin Sullivan have opened their new bar and restaurant, \u003ca href=\"http://www.guesthousemarin.com\">\u003cstrong>Guesthouse\u003c/strong>\u003c/a>. Look for an ingredient-driven, seasonal, West Coast–inspired American \u003ca href=\"http://guesthousemarin.com/menu/\">menu\u003c/a>, including Dungeness crab cakes; Wolfe Ranch quail off their J&R wood grill (with chanterelle and bacon stuffing, grits, roasted carrots, and game jus); and a Kurobuta pork chop with crispy potatoes, spiced apple, and arugula. The side of cauliflower gratin with mornay, breadcrumbs and caramelized onions is sure to be a hit.\u003c/p>\n\u003cp>The cocktail menu features classics like a Negroni with a twist: it’s a dry mezcal Negroni, with mezcal, Cappelletti, dry vermouth, bitters, and grapefruit zest. There's also a comprehensive wine and beer list, with a focus on organic and biodynamic wines.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Hannah Collins Design helped remodel the space, which features 110 seats, an open kitchen, textured and wallpapered walls, wainscoting, and a 16-seat concrete bar.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Visit this Inner Richmond Chinese restaurant for classic Shanghainese and Taiwanese dishes, plus there’s a new Le Marais Bakery and commissary in Polk Gulch, and let’s look at three new restaurants opening in the North Bay.\u003c/p>\n\u003ch2>A Classic and Below-the-Radar Chinese Restaurant (and It’s Cecilia Chiang-Approved)\u003c/h2>\n\u003cp>Five Happiness\u003cbr>\n\u003ca href=\"https://goo.gl/maps/YvBdK4hwh5v\">4142 Geary Blvd., San Francisco\u003c/a>\u003cbr>\nOpen Tue–Fri 11:30am–2:30pm and 4:30pm–9:30pm, Sat–Sun 11am–9:30pm\u003c/p>\n\u003cfigure id=\"attachment_131158\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131158\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fivehappiness-SJB-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Shanghai pan-fried pork buns (sheng jian bao). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over on Geary in the Inner Richmond is an old-school Chinese restaurant with a bright orange tiled exterior, \u003cstrong>Five Happiness\u003c/strong>, that cars have been whizzing by since 1975, but the smart ones pull over. Fortunately, about 10 years ago, local food writer Patty Unterman tipped me off to this restaurant, a favorite of Cecilia Chiang, our local Chinese culinary matriarch, who is still amazingly with us and going out to eat all the time at 99 (she’s a powerhouse of energy).\u003c/p>\n\u003cp>Many know this restaurant for different things: a bunch love to come on the weekend for the Taiwanese breakfast, while others come for banquet dinners with Shanghainese specialties, and neighborhood folks swing by for the lunchtime rice plate specials (which tend to be more Americanized greatest hits but are well-executed). The menu definitely bounces around with some different regional dishes and styles: it ends up they have a Cantonese chef from Hong Kong, a Shanghainese chef, and a Taiwanese chef!\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>I used to host an annual Chinese birthday banquet dinner with my friends, lining up a new menu and restaurant each year, and the meal we had here was fantastic, sealing its reputation as a favorite Chinese restaurant of mine. We requested the “Cecilia Chiang” banquet, just as Patty Unterman instructed me to — the very kind longtime manager Bill Yang (his mother is the owner) faithfully duplicated it for my group, with a platter of cold appetizers, chicken with fluffy egg white, red pork shank, eel and chives, and many other special dishes.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At a recent meal, my friends and I dropped in on a whim, with no advance planning. The best thing to do is let Bill lead you through the menu, once he figures out your taste (and appetite). I always love their green onion pancake ($6.50), it’s a flaky yet sturdy one, and not too oily, and it’s hard to resist Shanghai pan-fried pork buns (sheng jian bao) for just $6.50. There's so much juice inside these, I prefer them to the xiao long bao they serve here.\u003c/p>\n\u003cfigure id=\"attachment_131159\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131159\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/five-happiness-fish-fillet-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The delicate fish fillet and egg white with tofu. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some real gems are on the front of the menu (in the “Family Tradition Private Kitchen” section) — the steamed fish fillet and egg white with tofu ($13.50) is such an elegant and chic dish, so silky and delicate, topped with threads of ginger. But our table found the jumbo prawns in Szechuan red garlic sauce to be overcooked, so the $19.95 price tag felt steep for six prawns — we should have followed Bill’s advice and ordered the ribs instead. He’ll also steer you to the freshest vegetables — the pea shoots we had were so green and vibrant and with the smoky kiss of the wok. He also offered us some perfectly seasoned marinated cucumbers in the beginning, and we finished our meal with almond tofu, such delicately fragrant little cloud-like bites.\u003c/p>\n\u003cfigure id=\"attachment_131160\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131160\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/five-happiness-pea-shoots-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\">\u003cfigcaption class=\"wp-caption-text\">Pea shoots with golden garlic cloves. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hopefully, you can order the Peking duck ($49.95) 24 hours in advance and then come here with a group — you’ll find one of the better birds in the city, artfully presented with tortilla-like, northern-style handmade pancakes instead of buns. If you’re coming in last-minute, the tea-smoked duck ($18.95 for half) may be tempting, but I found it too salty.\u003c/p>\n\u003cp>On the weekend, you’ll want to come in before noon for Taiwanese breakfast, like hot soy milk (savory or sweet) and Chinese doughnuts that are the shape of crullers or churros (\u003ci>youtiao\u003c/i>), spicy beef noodle soup, Taiwanese ground pork and rice (\u003ci>lu \u003c/i>\u003ci>rou\u003c/i>\u003ci> fan\u003c/i>), and more of those green onion pancakes! The Shanxi hand cut-noodles are also special here.\u003c/p>\n\u003cp>The restaurant had a renovation about five years ago, taking the Pepto pink tablecloths away with it (which I secretly loved) — it’s a good looking room, with butter yellow walls and classic rosewood high-backed chairs, and, of course, many round tables. If you can, at least get a group of four friends together to dine, but the more the merrier. You will have an absolute feast for about $25 per person, and you can thank me later.\u003c/p>\n\u003ch2>Le Marais Opens a Spacious Croissanterie and Commissary in Polk Gulch\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lemaraisbakery.com\">Le Marais Bakery\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/jeqsVqLFYZo\">1138 Sutter St., San Francisco\u003c/a>\u003cbr>\nHours are 7am–2:30pm, extending to 7am–7pm in mid-November.\u003c/p>\n\u003cfigure id=\"attachment_131161\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131161\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/le-marais-cafe-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Le Marais Bakery's sunny new café in Polk Gulch. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now open in the TenderNob/Polk Gulch is the latest café from \u003cstrong>\u003ca href=\"http://www.lemaraisbakery.com\">Le Marais Bakery\u003c/a>\u003c/strong>, but this is also owner Patrick Ascaso and Joanna Pulcini Ascaso’s new 3,000-square-foot commissary and lab (with a 2,000-square-foot basement!). The front of the café has plenty of tables by the sunny windows, with fresh flowers on each table, and there are a few booths flanking the left wall. You’ll note the vintage light fixtures, pretty photography, and a fun mural by Sabina Addis. There’s also a big open kitchen, so you can watch the staff in action.\u003c/p>\n\u003cfigure id=\"attachment_131163\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131163\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/le-marais-treats-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A selection of baked goods from Le Marais. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tiled counter is full of baked goods from head pastry chef Hikari Hori, formerly of Fournée Bakery, lined with viennoiserie-like croissants, pain au chocolat, kouign-amann, and seasonal fruit danishes, plus some savory croissants for lunch, like ham or herbed turkey. There are savory scones, financiers, and all kinds of cookies, and a delightful morning bun to go with your coffee — they have their own custom roast from Verve Coffee Roasters and a beautiful Strada espresso machine.\u003c/p>\n\u003cfigure id=\"attachment_131164\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131164\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/le-marai-pain-au-choco-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The pure flaky pleasure of pain au chocolat! \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Look for some new and inventive pastries coming soon, like lemon cream–laminated brioche, a truffle croissant, and croissant cones and ice creams. You’ll find their popular brunch boards, avocado toast, and croques soon, once they get things fully ramped up (for now, you can enjoy quiches and yogurt bowls).\u003c/p>\n\u003cp>Just in case your friends in Omaha or Miami are jealous, you can take advantage of Le Marais’s \u003ca href=\"https://www.williams-sonoma.com/m/shop/food/le-marais/\">partnership with Williams Sonoma\u003c/a> and ship their croissants nationwide, as well as a pastry sampler, an upcoming peppermint-chocolate croissant that tastes like peppermint bark for the holidays, cinnamon buns, apple swirl danishes, and pumpkin kouign-amanns.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>A New Regional American Diner in Sonoma, Mint and Liberty\u003c/h2>\n\u003cp>\u003ca href=\"https://www.mintandliberty.com\">Mint and Liberty\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/A2bKTxcwMNN2\">19101 Highway 12, Sonoma\u003c/a>\u003cbr>\n8am–9pm daily\u003c/p>\n\u003cfigure id=\"attachment_131165\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131165\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/mint-and-liberty-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Rancho Gordo scarlet runner beans with smoked mushrooms and kale (and bacon!). \u003ccite>(Julianna Ferrara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a new restaurant opening in the Maxwell Village center in Sonoma on November 7 called \u003cstrong>\u003ca href=\"https://www.mintandliberty.com\">Mint and Liberty\u003c/a>\u003c/strong> from owners James and Mila Chanamé-Hahn (part of the Sunflower Caffe family). They're offering a modern twist on a classic diner with a wonderfully talented chef at the helm, Michal Siegel (formerly Shorty Goldstein’s and Betelnut in San Francisco). His menu features regional American dishes, from northern ones like loaded baked potato pierogi to braised Rancho Gordo scarlet runner beans with smoked mushrooms and kale (you can get them with or without bacon), while southern dishes include shrimp gumbo and BBQ baby back pork ribs. Fans of Siegel’s pastrami will be happy to see his Rachel sandwich representing the east, and there’s a Green Goddess Cobb salad repping the west that looks fantastic.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>There are a variety of burgers, breakfast served all day, and some larger family-style dinners served after 5pm, like cioppino or a whole-roasted chicken. Fresh and local produce from LOLA Sonoma Farms, Bee-Well Farms, and Sweetwater Farms are highlights. There are sweets from Honey and the Moon, plus milkshakes, wine, beer, and cocktails too.\u003c/p>\n\u003ch2>A New Indian Restaurant Opens in Santa Rosa with Top-Notch Cocktails\u003c/h2>\n\u003cp>\u003ca href=\"http://bollywoodbar.net\">Bollywood Bar & Clay Oven\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/JvXFA4nLfWL2\">535 4th St., Santa Rosa\u003c/a>\u003cbr>\nOpen Tue–Thu 4pm–10:30pm, Fri–Sat 4pm–11:30pm\u003c/p>\n\u003cfigure id=\"attachment_131167\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131167\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Bollywood_Food-800x533.png\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A sampling of dishes at Bollywood Bar & Clay Oven. \u003ccite>(Marti Lynn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fans of Scott Beattie’s sublime cocktails from his time at Cyrus, Spoonbar, and Goose and Gander (among other places!) will be happy to know he’s behind the list at \u003cstrong>\u003ca href=\"http://bollywoodbar.net\">Bollywood Bar & Clay Oven\u003c/a>\u003c/strong> in downtown Santa Rosa. He’s working with bar manager Andrea Mota, previously Geyserville Gun Club Bar and Lounge, who will be behind the bar nightly.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The newly open restaurant is from Chandi Hospitality Group, who brought on James Beard Award finalist chef Niven Patel, who has created a modern Indian \u003ca href=\"http://bollywoodbar.net/images/pdf/FullMenu_Complate_Bollywood_OCT25_2018.pdf\">menu\u003c/a> that is ingredient-focused with seasonal produce from quality purveyors (he’s an avid farmer, with Gujarati roots, which is where he sources the majority of his spices). You’ll find local vegetables in his pakoras, and his turmeric-marinated rockfish is served in a coconut curry with curry leaf, carrot, zucchini, and fennel and cooked in their hearth oven. A short rib uttapam also sounds fantastic. He was previously at Ghee in Miami, where he met Will Fernandez and Alex Sarria, the chefs de cuisine at Bollywood.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The backlit bar has a modern and eye-catching style, and the restaurant offers a variety of seating options, whether you’re a couple or dining with a big group.\u003c/p>\n\u003ch2>Find a Welcoming West Coast American Menu at Guesthouse in Kentfield\u003c/h2>\n\u003cp>\u003ca href=\"http://www.guesthousemarin.com\">Guesthouse\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/fczzn8agUip\">850 College Ave., Kentfield\u003c/a>\u003cbr>\nOpen Mon–Fri 4pm–10pm\u003c/p>\n\u003cfigure id=\"attachment_131168\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131168\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/guesthouse-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Guesthouse is ready to serve you in Kentfield. \u003ccite>(Stephanie Amberg)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In downtown Kentfield in Marin County, chef Jared Rogers (previously Picco in Larkspur) and Bay Area bartender Dustin Sullivan have opened their new bar and restaurant, \u003ca href=\"http://www.guesthousemarin.com\">\u003cstrong>Guesthouse\u003c/strong>\u003c/a>. Look for an ingredient-driven, seasonal, West Coast–inspired American \u003ca href=\"http://guesthousemarin.com/menu/\">menu\u003c/a>, including Dungeness crab cakes; Wolfe Ranch quail off their J&R wood grill (with chanterelle and bacon stuffing, grits, roasted carrots, and game jus); and a Kurobuta pork chop with crispy potatoes, spiced apple, and arugula. The side of cauliflower gratin with mornay, breadcrumbs and caramelized onions is sure to be a hit.\u003c/p>\n\u003cp>The cocktail menu features classics like a Negroni with a twist: it’s a dry mezcal Negroni, with mezcal, Cappelletti, dry vermouth, bitters, and grapefruit zest. There's also a comprehensive wine and beer list, with a focus on organic and biodynamic wines.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Don’t miss this year's James Beard Taste America gala at the Fairmont, plus some hot tips on delicious vegan tacos (really), a Vietnamese fried fish banh mi, and a new $13 lunch at Tacolicious.\u003c/p>\n\u003ch2>James Beard Taste America Is Bringing an All-Star Culinary Cast to Dinner\u003c/h2>\n\u003cfigure id=\"attachment_130992\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130992\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/10.27.2017_JBFTA_SF_GammaNine_95_6063-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\">\u003cfigcaption class=\"wp-caption-text\">James Beard Taste America returns to the swanky Fairmont. \u003ccite>(Marc Fiorito, Gamma Nine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.jamesbeard.org/events/taste-america-san-francisco-dinner-2018\">James Beard Taste America event info\u003c/a>\u003cbr>\nFairmont San Francisco\u003cbr>\n\u003ca href=\"https://goo.gl/maps/9khXprUNYc32\">950 Mason St., San Francisco\u003c/a>\u003cbr>\nFriday, October 26\u003cbr>\n6pm reception, 7:30pm dinner\u003cbr>\n\u003ca href=\"https://501auctions.com/tastesanfrancisco/tickets?type=20658\">Tickets\u003c/a> start at $375 for GA, use code TABLETALKJBFTASF18 for $25 off a GA ticket\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>On Friday, October 26, \u003cstrong>James Beard \u003ca href=\"https://www.jamesbeard.org/tasteamerica\">Taste America\u003c/a> SF\u003c/strong> returns to the swanky Fairmont to host a very special \u003ca href=\"https://www.jamesbeard.org/events/taste-america-san-francisco-dinner-2018\">evening\u003c/a>. It begins with a reception, featuring cocktails and hors d’oeuvres from local chefs and restaurateurs, including Reem Assil (Reem’s, Dyafa), Alexander Hong (Sorrel), David Nayfeld (Che Fico), Adam Tortosa (Robin), and host chef Oscar Gonzalez (Fairmont, San Francisco).\u003c/p>\n\u003cp>Then it’s time to be seated for a special dinner prepared by Taste America Visiting All-Star Abe Conlon (Fat Rice, Chicago) and Taste America Local All-Star Val Cantu (Californios, San Francisco), with bread service provided by Avery Ruzicka (Manresa Bread), and wines curated by Kimberly Charles and Ziggy Eschliman.\u003c/p>\n\u003cp>There’s going to be both a silent and lively auction with Andrew Freeman, and yours truly will be his wing-woman on stage when it’s bidding time. Capping off the night will be a dessert reception featuring Melissa Chou (Mister Jiu’s), Nick Muncy (\u003ci>Toothache \u003c/i>magazine), Angela Pinkerton (Theorita), and Michel Suas (B. Patisserie).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Can’t make it? There will also be free \u003ca href=\"https://www.jamesbeard.org/events/taste-america-san-francisco-cooking-demo-2018\">cooking demos and book signings\u003c/a> with James Beard Award winners Abe Conlon (Fat Rice, Chicago) and local writer Bryant Terry at Sur La Table Union Street on Saturday, October 27 starting at 10am.\u003c/p>\n\u003ch2>The Vegan Tacos at Chisme Are So Good That Even Meat Lovers Will Be Impressed\u003c/h2>\n\u003cp>\u003ca href=\"https://chismesf.com/home\">Chisme Cantina\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/X28HqD6djZy\">882 Sutter St., San Francisco\u003c/a>\u003cbr>\nOpen Mon–Thu 11:30am–10:30pm\u003cbr>\nFri–Sat 11:30am–11:30pm\u003cbr>\nSun 11:30am–8:30pm\u003c/p>\n\u003cfigure id=\"attachment_130993\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130993\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chisme-jackfruit-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The vegan jackfruit tacos at Chisme. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I love it when I go somewhere and the vegetarian options prove to be better than the meats. But when the vegan options beat everything, well, that’s what I call a happy surprise. \u003ca href=\"https://chismesf.com/home\">\u003cb>Chisme\u003c/b>\u003c/a>\u003cb> \u003c/b>is a Lower Nob Hill cantina that has been open for one year and is actually an import from Chicago. It’s a new style of taqueria, with creative, fresh, and lighter options than your usual SF taqueria selections. Their menu caters to all kinds of diners, from gluten-free to vegan, and you won’t feel like your selections are a consolation prize.\u003c/p>\n\u003cp>Their tacos come two per order, so ideally you can go with a friend who will mix and match with you. The hands-down winner and most exotic of the bunch is the jackfruit ($9 for two tacos), which comes fried in such satisfyingly crisp and juicy little pieces that are almost meaty, plus the unexpected addition of nori (dried seaweed), shredded cabbage, and it’s all topped with a verdant mint sauce — the taco transported me immediately to somewhere in the tropics.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The fried eggplant ($9) was well-seasoned and fried with a hearty breading and came nestled inside with some spinach, a peanut mole, and a bunch of shaved red onion. Like the jackfruit, the eggplant had fun texture and flavor, but the taco was not as abundant. I personally would like the corn tortillas (from local masa superstars La Palma) to be warmed up more (I love them blistered off the plancha), but I can see how they’re keeping things healthy. I’m also a lover of hot sauce and think Chisme should offer a clever housemade hot sauce on the tables.\u003c/p>\n\u003cfigure id=\"attachment_130994\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130994\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chisme-twotacos-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The eggplant and skirt steak tacos at Chisme. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The skirt steak ($12) also featured the peanut mole, and came in a saucy combination of chipotle and caramelized onion, with a hearty scoop of guacamole and queso fresco crumbled on top. It was honestly the least impressive of the trio flavorwise — the steak was cut in ungainly pieces, and was lacking salt and a little hit of acidity that the other two had in spades (the squirt of lime I added wasn’t enough) — but it was definitely hefty. It just needed a little more pop.\u003c/p>\n\u003cfigure id=\"attachment_130995\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130995\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chisme-bears-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\">\u003cfigcaption class=\"wp-caption-text\">Mariachi honey bears from fnnch! \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is pescatarian-friendly (I’m coming back for the shrimp and mahi-mahi tacos), and you’ll see creative touches like coconut ranch, and a bunch of unique sides, including cauliflower ceviche or a bowl of creamy mashed potatoes and poblano chile. Local BareBottle beers are available on draft, and there’s coconut horchata too. The space has cheerful turquoise doors, a mariachi honey bear mural by fnnch, and an upbeat soundtrack, with a friendly staff to match.\u003c/p>\n\u003ch2>Move Over, Filet-o-Fish, It’s Time to Meet the Crispy Lemongrass Fish Banh Mi\u003c/h2>\n\u003cp>Little Vietnam Cafe\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1ifVfymd5j32\">309 6th Ave., San Francisco\u003c/a>\u003cbr>\nOpen Wed–Mon 9am–5pm\u003c/p>\n\u003cfigure id=\"attachment_130996\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130996\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/littlevietnam-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The crispy lemongrass banh mi at Little Vietnam. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We are so lucky to have so many awesome Vietnamese banh mi sandwich shops around the city, offering what has to be the best sandwich deal in town (although I honestly feel guilty about not knowing where the meats are from — I make an exception for the occasional banh mi, I can’t stay away). In the Inner Richmond, there’s a little sandwich and pho shop called, appropriately enough, \u003cstrong>Little Vietnam Cafe\u003c/strong>. It does a brisk to-go business, but there are about six seats at a window counter, one two-top inside, and a few tables out front. Just like the name says, it’s tiny.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The banh mi sandwiches here are serviceable (especially for $5.95): there’s a grilled lemongrass pork version that is pretty good, even better with the add-on of a fried egg (don’t worry about forgetting to order it, the lady at the counter will totally up-sell you), but the winner sandwich is their crispy lemongrass fish (+ $1.50), which is currently cod. And the up-sell you need to add is Peter’s Special, a steep $1.50, but this funky lemongrass and dried shrimp sauce are what will give your banh mi the jam (they already put some in it, but you’ll want more). I wish they had some dill to add, it would bring this sandwich over into some \u003ca href=\"https://www.nytimes.com/2012/05/30/dining/cha-ca-la-vong-a-dish-inspired-by-a-dive-in-hanoi.html\">cha ca la Vong\u003c/a> territory, but it’s close enough. I actually added some fennel fronds I had at home because I’m a kook like that.\u003c/p>\n\u003cp>There’s also pho and bun rieu on the menu, but I’ve never had time to try it. Vegetarians have some great options here, from the crispy tofu banh mi to spring rolls in the refrigerated section to the spicy vegetarian pho they make here (which a friend of mine loves).\u003c/p>\n\u003cp>Be sure to check your order before you leave, mistakes happen here with some regularity. You don’t want to leave with someone’s crispy tofu sandwich when you ordered the crispy lemongrass fish, trust!\u003c/p>\n\u003ch2>Check Out Tacolicious’s New $13 Lunch Specials\u003c/h2>\n\u003cp>\u003ca href=\"https://www.tacolicious.com\">Tacolicious\u003c/a> (various locations)\u003cbr>\nAvailable Mon–Fri 11:30am–2pm\u003c/p>\n\u003cfigure id=\"attachment_130997\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130997\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/tacolicious-milanesa-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken/milanesa torta on the new Tacolicious lunch menu. \u003ccite>(Tacolicious)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for something new to add to your lunch routine? \u003ca href=\"https://www.tacolicious.com\">\u003cb>Tacolicious\u003c/b>\u003c/a> just launched a new $13 lunch menu, offering tortas, bowls, tacos, and more. You’ll find a classic fried chicken torta (Milanese-style) with pounded and crispy fried chicken, pepper jack, jalapeños, and crunchy cabbage, and there's a very Californian cauliflower torta with griddled Oaxaca cheese, piquillo peppers, and special sauce. You suffering from a hangover (or the hangries)? There’s also a hamburguesa with griddled ham and pickled jalapeños, inspired by a burger on the streets of Mexico. Every torta comes with a side salad (Marina Girl or kale salad), which you’ll definitely need with that hamburguesa.\u003c/p>\n\u003cp>You’ll have your choice of protein for the bowls, which come with midnight black beans, rice-o-licious (it really is great rice), avocado, red cabbage, pickled onions, and cilantro. You can also add chile con queso, which is probably one of the best add-ons in the history of add-ons for just $1.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Another option in the $13 lunch deal is to choose two tacos, and if you want to get your weekend started, there’s the prix-fixe power lunch: a taco, shot, and a beer.\u003cspan class=\"Apple-converted-space\"> Arriba!\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Can’t get away from your desk? You can order delivery via \u003ca href=\"http://www.trycaviar.com/r/amaz57\">Caviar\u003c/a>, and that code will give first-timers $10 off your first two orders.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Don’t miss this year's James Beard Taste America gala at the Fairmont, plus some hot tips on delicious vegan tacos (really), a Vietnamese fried fish banh mi, and a new $13 lunch at Tacolicious.\u003c/p>\n\u003ch2>James Beard Taste America Is Bringing an All-Star Culinary Cast to Dinner\u003c/h2>\n\u003cfigure id=\"attachment_130992\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130992\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/10.27.2017_JBFTA_SF_GammaNine_95_6063-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\">\u003cfigcaption class=\"wp-caption-text\">James Beard Taste America returns to the swanky Fairmont. \u003ccite>(Marc Fiorito, Gamma Nine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.jamesbeard.org/events/taste-america-san-francisco-dinner-2018\">James Beard Taste America event info\u003c/a>\u003cbr>\nFairmont San Francisco\u003cbr>\n\u003ca href=\"https://goo.gl/maps/9khXprUNYc32\">950 Mason St., San Francisco\u003c/a>\u003cbr>\nFriday, October 26\u003cbr>\n6pm reception, 7:30pm dinner\u003cbr>\n\u003ca href=\"https://501auctions.com/tastesanfrancisco/tickets?type=20658\">Tickets\u003c/a> start at $375 for GA, use code TABLETALKJBFTASF18 for $25 off a GA ticket\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>On Friday, October 26, \u003cstrong>James Beard \u003ca href=\"https://www.jamesbeard.org/tasteamerica\">Taste America\u003c/a> SF\u003c/strong> returns to the swanky Fairmont to host a very special \u003ca href=\"https://www.jamesbeard.org/events/taste-america-san-francisco-dinner-2018\">evening\u003c/a>. It begins with a reception, featuring cocktails and hors d’oeuvres from local chefs and restaurateurs, including Reem Assil (Reem’s, Dyafa), Alexander Hong (Sorrel), David Nayfeld (Che Fico), Adam Tortosa (Robin), and host chef Oscar Gonzalez (Fairmont, San Francisco).\u003c/p>\n\u003cp>Then it’s time to be seated for a special dinner prepared by Taste America Visiting All-Star Abe Conlon (Fat Rice, Chicago) and Taste America Local All-Star Val Cantu (Californios, San Francisco), with bread service provided by Avery Ruzicka (Manresa Bread), and wines curated by Kimberly Charles and Ziggy Eschliman.\u003c/p>\n\u003cp>There’s going to be both a silent and lively auction with Andrew Freeman, and yours truly will be his wing-woman on stage when it’s bidding time. Capping off the night will be a dessert reception featuring Melissa Chou (Mister Jiu’s), Nick Muncy (\u003ci>Toothache \u003c/i>magazine), Angela Pinkerton (Theorita), and Michel Suas (B. Patisserie).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Can’t make it? There will also be free \u003ca href=\"https://www.jamesbeard.org/events/taste-america-san-francisco-cooking-demo-2018\">cooking demos and book signings\u003c/a> with James Beard Award winners Abe Conlon (Fat Rice, Chicago) and local writer Bryant Terry at Sur La Table Union Street on Saturday, October 27 starting at 10am.\u003c/p>\n\u003ch2>The Vegan Tacos at Chisme Are So Good That Even Meat Lovers Will Be Impressed\u003c/h2>\n\u003cp>\u003ca href=\"https://chismesf.com/home\">Chisme Cantina\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/X28HqD6djZy\">882 Sutter St., San Francisco\u003c/a>\u003cbr>\nOpen Mon–Thu 11:30am–10:30pm\u003cbr>\nFri–Sat 11:30am–11:30pm\u003cbr>\nSun 11:30am–8:30pm\u003c/p>\n\u003cfigure id=\"attachment_130993\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130993\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chisme-jackfruit-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The vegan jackfruit tacos at Chisme. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I love it when I go somewhere and the vegetarian options prove to be better than the meats. But when the vegan options beat everything, well, that’s what I call a happy surprise. \u003ca href=\"https://chismesf.com/home\">\u003cb>Chisme\u003c/b>\u003c/a>\u003cb> \u003c/b>is a Lower Nob Hill cantina that has been open for one year and is actually an import from Chicago. It’s a new style of taqueria, with creative, fresh, and lighter options than your usual SF taqueria selections. Their menu caters to all kinds of diners, from gluten-free to vegan, and you won’t feel like your selections are a consolation prize.\u003c/p>\n\u003cp>Their tacos come two per order, so ideally you can go with a friend who will mix and match with you. The hands-down winner and most exotic of the bunch is the jackfruit ($9 for two tacos), which comes fried in such satisfyingly crisp and juicy little pieces that are almost meaty, plus the unexpected addition of nori (dried seaweed), shredded cabbage, and it’s all topped with a verdant mint sauce — the taco transported me immediately to somewhere in the tropics.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The fried eggplant ($9) was well-seasoned and fried with a hearty breading and came nestled inside with some spinach, a peanut mole, and a bunch of shaved red onion. Like the jackfruit, the eggplant had fun texture and flavor, but the taco was not as abundant. I personally would like the corn tortillas (from local masa superstars La Palma) to be warmed up more (I love them blistered off the plancha), but I can see how they’re keeping things healthy. I’m also a lover of hot sauce and think Chisme should offer a clever housemade hot sauce on the tables.\u003c/p>\n\u003cfigure id=\"attachment_130994\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130994\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chisme-twotacos-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The eggplant and skirt steak tacos at Chisme. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The skirt steak ($12) also featured the peanut mole, and came in a saucy combination of chipotle and caramelized onion, with a hearty scoop of guacamole and queso fresco crumbled on top. It was honestly the least impressive of the trio flavorwise — the steak was cut in ungainly pieces, and was lacking salt and a little hit of acidity that the other two had in spades (the squirt of lime I added wasn’t enough) — but it was definitely hefty. It just needed a little more pop.\u003c/p>\n\u003cfigure id=\"attachment_130995\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130995\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chisme-bears-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\">\u003cfigcaption class=\"wp-caption-text\">Mariachi honey bears from fnnch! \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is pescatarian-friendly (I’m coming back for the shrimp and mahi-mahi tacos), and you’ll see creative touches like coconut ranch, and a bunch of unique sides, including cauliflower ceviche or a bowl of creamy mashed potatoes and poblano chile. Local BareBottle beers are available on draft, and there’s coconut horchata too. The space has cheerful turquoise doors, a mariachi honey bear mural by fnnch, and an upbeat soundtrack, with a friendly staff to match.\u003c/p>\n\u003ch2>Move Over, Filet-o-Fish, It’s Time to Meet the Crispy Lemongrass Fish Banh Mi\u003c/h2>\n\u003cp>Little Vietnam Cafe\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1ifVfymd5j32\">309 6th Ave., San Francisco\u003c/a>\u003cbr>\nOpen Wed–Mon 9am–5pm\u003c/p>\n\u003cfigure id=\"attachment_130996\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130996\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/littlevietnam-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The crispy lemongrass banh mi at Little Vietnam. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We are so lucky to have so many awesome Vietnamese banh mi sandwich shops around the city, offering what has to be the best sandwich deal in town (although I honestly feel guilty about not knowing where the meats are from — I make an exception for the occasional banh mi, I can’t stay away). In the Inner Richmond, there’s a little sandwich and pho shop called, appropriately enough, \u003cstrong>Little Vietnam Cafe\u003c/strong>. It does a brisk to-go business, but there are about six seats at a window counter, one two-top inside, and a few tables out front. Just like the name says, it’s tiny.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The banh mi sandwiches here are serviceable (especially for $5.95): there’s a grilled lemongrass pork version that is pretty good, even better with the add-on of a fried egg (don’t worry about forgetting to order it, the lady at the counter will totally up-sell you), but the winner sandwich is their crispy lemongrass fish (+ $1.50), which is currently cod. And the up-sell you need to add is Peter’s Special, a steep $1.50, but this funky lemongrass and dried shrimp sauce are what will give your banh mi the jam (they already put some in it, but you’ll want more). I wish they had some dill to add, it would bring this sandwich over into some \u003ca href=\"https://www.nytimes.com/2012/05/30/dining/cha-ca-la-vong-a-dish-inspired-by-a-dive-in-hanoi.html\">cha ca la Vong\u003c/a> territory, but it’s close enough. I actually added some fennel fronds I had at home because I’m a kook like that.\u003c/p>\n\u003cp>There’s also pho and bun rieu on the menu, but I’ve never had time to try it. Vegetarians have some great options here, from the crispy tofu banh mi to spring rolls in the refrigerated section to the spicy vegetarian pho they make here (which a friend of mine loves).\u003c/p>\n\u003cp>Be sure to check your order before you leave, mistakes happen here with some regularity. You don’t want to leave with someone’s crispy tofu sandwich when you ordered the crispy lemongrass fish, trust!\u003c/p>\n\u003ch2>Check Out Tacolicious’s New $13 Lunch Specials\u003c/h2>\n\u003cp>\u003ca href=\"https://www.tacolicious.com\">Tacolicious\u003c/a> (various locations)\u003cbr>\nAvailable Mon–Fri 11:30am–2pm\u003c/p>\n\u003cfigure id=\"attachment_130997\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130997\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/tacolicious-milanesa-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken/milanesa torta on the new Tacolicious lunch menu. \u003ccite>(Tacolicious)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for something new to add to your lunch routine? \u003ca href=\"https://www.tacolicious.com\">\u003cb>Tacolicious\u003c/b>\u003c/a> just launched a new $13 lunch menu, offering tortas, bowls, tacos, and more. You’ll find a classic fried chicken torta (Milanese-style) with pounded and crispy fried chicken, pepper jack, jalapeños, and crunchy cabbage, and there's a very Californian cauliflower torta with griddled Oaxaca cheese, piquillo peppers, and special sauce. You suffering from a hangover (or the hangries)? There’s also a hamburguesa with griddled ham and pickled jalapeños, inspired by a burger on the streets of Mexico. Every torta comes with a side salad (Marina Girl or kale salad), which you’ll definitely need with that hamburguesa.\u003c/p>\n\u003cp>You’ll have your choice of protein for the bowls, which come with midnight black beans, rice-o-licious (it really is great rice), avocado, red cabbage, pickled onions, and cilantro. You can also add chile con queso, which is probably one of the best add-ons in the history of add-ons for just $1.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Another option in the $13 lunch deal is to choose two tacos, and if you want to get your weekend started, there’s the prix-fixe power lunch: a taco, shot, and a beer.\u003cspan class=\"Apple-converted-space\"> Arriba!\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Table Talk: Fun Bites at a Chinese Bakery and Old Oakland’s Swan’s Market",
"title": "Table Talk: Fun Bites at a Chinese Bakery and Old Oakland’s Swan’s Market",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week’s Table Talk will hopefully inspire you to have fun eating your way through Harvest Wheat Field Bakery (an affordable Chinese bakery in SF), and to pay a visit to some of the female-owned businesses at Old Oakland’s Swan’s Market. You also won’t want to miss Nopa and Nopalito’s upcoming trio of dinners for The Civic Table Project.\u003c/p>\n\u003ch2>No Carb Left Behind at Harvest Wheat Field Bakery\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/Mjp6m6B2Y142\">431 Clement St., San Francisco\u003c/a>\u003cbr>\nOpen daily 7am–7pm\u003cbr>\nCash only\u003c/p>\n\u003cfigure id=\"attachment_130880\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130880\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/harvest-pork-sung-roll-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The shaggy ham and pork sung roll. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re trying to avoid carbs or sweets, you may want to avert your eyes and start reading the next item…otherwise, let’s dive into the shelves at \u003cstrong>Harvest Wheat Field Bakery\u003c/strong> and have some fun. This bakery is part of a local chain (Fancy Wheat Field Bakery), with five locations in the Bay Area, and one in San Gabriel.\u003c/p>\n\u003cfigure id=\"attachment_130883\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130883\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/carriage-harvest-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The carb carriages, laden with baked goods inside. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most recent location to open is on Clement Street in the Inner Richmond, and you’ll be greeted by two quirky carriages inside that are full of Chinese breads, from classics like char siu bao (baked BBQ pork buns, and honestly not quite notable here), pineapple buns, and pillowy and golden ham-onion buns, to the new-to-me pork sung roll (see above) that was rolled inside, with an exterior coated with \u003ci>rou song\u003c/i> (pork floss), ham, green onion, cheese, and a sweet custardy cream inside (with the texture of mayo). The pork sung roll was over the top and the spongy texture made it really satisfying to eat. Pork floss is almost like a savory/porky cotton candy, and you’ll also see it on the hot dog–bun shaped roll called the falafel roll (a total ESL misnomer), with green onion on top, and there’s the seaweed pork sung bun as well (I liked the saline flavor note).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130882\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130882\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/harvest-coconut-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The baked coconut tart has an irresistible dense and sticky texture that is such a pleasure to bite into. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since most of the baked goods are $1.25–$1.45, you can indulge your whims and taste whatever catches your eye (just make sure you have enough cash on you)! Some aren’t exactly top-of-the-line, but they certainly over-deliver for the incredibly affordable price, and they’re freshly made. Grab a tray and tongs on the right side of the shop, and start selecting. There are also sliced loaves of milk bread on top of the carb carriages, a favorite for toasts and sandwiches.\u003c/p>\n\u003cfigure id=\"attachment_130881\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130881\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/harvest-spongecake-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The fluffy cheesecake (for just $1.80!). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the sweets, you should definitely check out the Hong Kong-style baked coconut tarts, and in a cool case along one of the front windows, you’ll find trendy oval-shaped and fluffy soufflé cheesecakes (just $1.80 for a little cloud!). (Another Japanese-inspired treat includes a rolled matcha sponge cake, so it’s not just about Chinese baked goods here.) There are a few tables inside where you can sit over some Hong Kong milk tea, but you’ll definitely want to bring a hot pink and lime green box home full of goodies.\u003c/p>\n\u003ch2>Three Female Chef-Owners Who Will Feed You So Well at Old Oakland's Swan's Market\u003c/h2>\n\u003cp>\u003ca href=\"http://www.cosechacafe.com\">Cosecha\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/PBNu8RLqfaF2\">907 Washington St., Oakland\u003c/a>\u003cbr>\n\u003ca href=\"http://www.realmissolliesoakland.com\">Miss Ollie's\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/ECUsWmeBzWN2\">901 Washington St., Oakland\u003c/a>\u003cbr>\n\u003ca href=\"http://www.thecookandherfarmer.com\">The Cook and Her Farmer\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AzdGAF9sA3M2\">907 Washington St., Oakland\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130873\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130873\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/cosecha-tacos-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Fried fish taco blue plate special at Cosecha. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While attending a three-day conference in Old Oakland, a big perk was being able to head to \u003cstrong>\u003ca href=\"http://swansmarket.com\">Swan’s Market\u003c/a>\u003c/strong> for a meal each day at three fabulous female-owned businesses. Dominica Rice-Cisneros has a big fan base at her beloved \u003cstrong>Cosecha\u003c/strong> counter in the market, known for her quality homestyle dishes, including tacos with tortillas made to order, and a strong message of social justice on the side.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130874\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130874\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/cosecha-salsa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The seasonal and freshly made salsas at Cosecha are always a highlight. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Her pozole verde is a favorite, but a close second for me are her fried fish tacos, with sustainably wild-caught cod sporting the lightest, laciest breading, topped with dollops of a rich crema de chipotle. And the tortillas! So soft and full of sweet corn flavor. On Wednesdays and Thursdays, two fish tacos are available as a blue plate special for $12.50, with a side of beans and perfectly ripened avocado. You’ll also want to see what the seasonal salsa is (the salsas and sauces really are next-level here), which will be ideal on top of the beans, and especially with their excellent housemade chips. Cosecha means “homemade,” which shines brightly as an integral quality of the fresh and lovingly made food here.\u003c/p>\n\u003cfigure id=\"attachment_130875\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130875\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/missollies-lunch-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A perfect lunch at Miss Ollie's: tropical salad and skillet-fried chicken. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another master of the fry is chef-owner Sarah Kirnon at the neighboring \u003cstrong>Miss Ollie’s\u003c/strong>. Her skillet-fried chicken is legendary, enough to pull San Franciscans across the bay to answer its siren call. I was tempted by the Friday and Saturday chicken-and-waffles special but knew I needed something lighter for lunch. Fortunately, you can order the fried chicken by the piece (an expertly fried juicy thigh for me, $4.50, thanks), which proved to be a magic accompaniment to their beautiful and vibrant tropical salad ($10), which rotates with seasonal fruits (like stone fruit, persimmon, or mango), plus pomegranate, radish, cucumber, the freshest greens, avocado, and a sweet sherry vinaigrette—the acidity ended up being the perfect foil to bites of the burnished fried chicken. Add in a highly personal and soulful soundtrack and a sunny corner location, and you’ve got the perfect lunch spot.\u003c/p>\n\u003cfigure id=\"attachment_130876\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130876\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/missollies-chicken-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A closer look at the expertly fried chicken at Miss Ollie's. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for a happy hour bite? Hopefully it’s a warm fall evening like I experienced, and you can snag a seat at one of the red metal tables on the patio at \u003cstrong>The Cook and Her Farmer\u003c/strong>, sipping on one of their well-selected, food-friendly, natural, and organic wines while you wait for your oysters to come out. They were exquisitely shucked, full of their liquor and nary a shred of shell, and tasting so fresh and plump and briny. The rotating selection may include local selects from Tomales Bay Oyster Company or Barron Points from the Pacific Northwest.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130877\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130877\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/cookandherfarmer-cheese-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The generous grilled cheese of your dreams at The Cook and Her Farmer. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Maybe you need something with a little more sustenance? Hopefully you have someone to share the Big Sur melt ($15.50) with, because it’s a beast. Chef-owner Romney Steele knows how to make grilled cheese aficionados so very happy: with thick and golden slices of Acme levain stuffed with gooey dry jack and Gruyère, baby Gulf shrimp, arugula, mostarda, and green onion, and there were even a couple pieces of dry jack frico tucked in there (a crisp piece of melted cheese from the grill is such a treat, it’s like the cooks are spoiling you), plus pecorino shaved on top, and pickled vegetables and Castelvetranos on the side. Life can be so good.\u003c/p>\n\u003ch2>Come Together for Dinner and Discussion at Nopa and Nopalito’s Civic Table Project\u003c/h2>\n\u003cp>Tickets and dates: \u003ca href=\"https://www.eventbrite.com/e/conversation-on-political-tribalism-and-the-electoral-process-tickets-50926109364?aff=ebapi\">October 25\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/conversation-on-american-intuition-reason-and-irrationality-tickets-50931650939\">November 15\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/conversation-on-politics-of-origin-tickets-50979248304?aff=ebapi\">December 6\u003c/a>\u003cbr>\nSliding-scale donation of $50+\u003cbr>\n6pm–9pm\u003cbr>\nMore \u003ca href=\"http://www.nopasf.com/civic-table-project/\">info\u003c/a>\u003cbr>\nNopalito\u003cbr>\n\u003ca href=\"https://goo.gl/maps/cd3eVA7MP3S2\">1224 9th Ave., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130878\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130878\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/civicproject-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">Gather around the table at the next Civic Table Project dinner at Nopalito. \u003ccite>(Chandler Sowden)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nopa and Nopalito have announced the fall programming for their \u003cstrong>\u003ca href=\"http://www.%20nopasf.com/civic-table-project/\">Civic Table Project, \u003c/a>\u003c/strong>a trio of dinners and discussions about “our changing country, city, and what that means for us as a community.” Guests gather over a four-course, family-style meal at Nopalito (including wine and margaritas), cooked by Nopa and Nopalito cooks and staff who volunteer their time. All event costs are donated by the restaurants so that 100 percent of ticket proceeds can be given to a not-for-profit organization related to the topic being discussed that evening.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Prior to the event, guests will receive materials to review (or not — your choice!) related to the topic that will be discussed that evening. Community members, researchers, activists, and thought leaders will be present at the dinner, and diners can engage in conversation as much as they desire. The project was founded in 2016, and director and moderator Caitlin Dizinno believes we can connect and restore our communities through the power of food. Read more about the three-series \u003ca href=\"http://nopasf.com/civic-table-project/\">here\u003c/a>, which will offer a deeper look into the history and psychology of partisanship and political thought in America.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week’s Table Talk will hopefully inspire you to have fun eating your way through Harvest Wheat Field Bakery (an affordable Chinese bakery in SF), and to pay a visit to some of the female-owned businesses at Old Oakland’s Swan’s Market. You also won’t want to miss Nopa and Nopalito’s upcoming trio of dinners for The Civic Table Project.\u003c/p>\n\u003ch2>No Carb Left Behind at Harvest Wheat Field Bakery\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/Mjp6m6B2Y142\">431 Clement St., San Francisco\u003c/a>\u003cbr>\nOpen daily 7am–7pm\u003cbr>\nCash only\u003c/p>\n\u003cfigure id=\"attachment_130880\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130880\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/harvest-pork-sung-roll-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The shaggy ham and pork sung roll. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re trying to avoid carbs or sweets, you may want to avert your eyes and start reading the next item…otherwise, let’s dive into the shelves at \u003cstrong>Harvest Wheat Field Bakery\u003c/strong> and have some fun. This bakery is part of a local chain (Fancy Wheat Field Bakery), with five locations in the Bay Area, and one in San Gabriel.\u003c/p>\n\u003cfigure id=\"attachment_130883\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130883\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/carriage-harvest-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The carb carriages, laden with baked goods inside. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most recent location to open is on Clement Street in the Inner Richmond, and you’ll be greeted by two quirky carriages inside that are full of Chinese breads, from classics like char siu bao (baked BBQ pork buns, and honestly not quite notable here), pineapple buns, and pillowy and golden ham-onion buns, to the new-to-me pork sung roll (see above) that was rolled inside, with an exterior coated with \u003ci>rou song\u003c/i> (pork floss), ham, green onion, cheese, and a sweet custardy cream inside (with the texture of mayo). The pork sung roll was over the top and the spongy texture made it really satisfying to eat. Pork floss is almost like a savory/porky cotton candy, and you’ll also see it on the hot dog–bun shaped roll called the falafel roll (a total ESL misnomer), with green onion on top, and there’s the seaweed pork sung bun as well (I liked the saline flavor note).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130882\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130882\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/harvest-coconut-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The baked coconut tart has an irresistible dense and sticky texture that is such a pleasure to bite into. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since most of the baked goods are $1.25–$1.45, you can indulge your whims and taste whatever catches your eye (just make sure you have enough cash on you)! Some aren’t exactly top-of-the-line, but they certainly over-deliver for the incredibly affordable price, and they’re freshly made. Grab a tray and tongs on the right side of the shop, and start selecting. There are also sliced loaves of milk bread on top of the carb carriages, a favorite for toasts and sandwiches.\u003c/p>\n\u003cfigure id=\"attachment_130881\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130881\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/harvest-spongecake-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The fluffy cheesecake (for just $1.80!). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the sweets, you should definitely check out the Hong Kong-style baked coconut tarts, and in a cool case along one of the front windows, you’ll find trendy oval-shaped and fluffy soufflé cheesecakes (just $1.80 for a little cloud!). (Another Japanese-inspired treat includes a rolled matcha sponge cake, so it’s not just about Chinese baked goods here.) There are a few tables inside where you can sit over some Hong Kong milk tea, but you’ll definitely want to bring a hot pink and lime green box home full of goodies.\u003c/p>\n\u003ch2>Three Female Chef-Owners Who Will Feed You So Well at Old Oakland's Swan's Market\u003c/h2>\n\u003cp>\u003ca href=\"http://www.cosechacafe.com\">Cosecha\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/PBNu8RLqfaF2\">907 Washington St., Oakland\u003c/a>\u003cbr>\n\u003ca href=\"http://www.realmissolliesoakland.com\">Miss Ollie's\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/ECUsWmeBzWN2\">901 Washington St., Oakland\u003c/a>\u003cbr>\n\u003ca href=\"http://www.thecookandherfarmer.com\">The Cook and Her Farmer\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AzdGAF9sA3M2\">907 Washington St., Oakland\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130873\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130873\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/cosecha-tacos-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Fried fish taco blue plate special at Cosecha. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While attending a three-day conference in Old Oakland, a big perk was being able to head to \u003cstrong>\u003ca href=\"http://swansmarket.com\">Swan’s Market\u003c/a>\u003c/strong> for a meal each day at three fabulous female-owned businesses. Dominica Rice-Cisneros has a big fan base at her beloved \u003cstrong>Cosecha\u003c/strong> counter in the market, known for her quality homestyle dishes, including tacos with tortillas made to order, and a strong message of social justice on the side.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130874\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130874\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/cosecha-salsa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The seasonal and freshly made salsas at Cosecha are always a highlight. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Her pozole verde is a favorite, but a close second for me are her fried fish tacos, with sustainably wild-caught cod sporting the lightest, laciest breading, topped with dollops of a rich crema de chipotle. And the tortillas! So soft and full of sweet corn flavor. On Wednesdays and Thursdays, two fish tacos are available as a blue plate special for $12.50, with a side of beans and perfectly ripened avocado. You’ll also want to see what the seasonal salsa is (the salsas and sauces really are next-level here), which will be ideal on top of the beans, and especially with their excellent housemade chips. Cosecha means “homemade,” which shines brightly as an integral quality of the fresh and lovingly made food here.\u003c/p>\n\u003cfigure id=\"attachment_130875\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130875\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/missollies-lunch-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A perfect lunch at Miss Ollie's: tropical salad and skillet-fried chicken. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another master of the fry is chef-owner Sarah Kirnon at the neighboring \u003cstrong>Miss Ollie’s\u003c/strong>. Her skillet-fried chicken is legendary, enough to pull San Franciscans across the bay to answer its siren call. I was tempted by the Friday and Saturday chicken-and-waffles special but knew I needed something lighter for lunch. Fortunately, you can order the fried chicken by the piece (an expertly fried juicy thigh for me, $4.50, thanks), which proved to be a magic accompaniment to their beautiful and vibrant tropical salad ($10), which rotates with seasonal fruits (like stone fruit, persimmon, or mango), plus pomegranate, radish, cucumber, the freshest greens, avocado, and a sweet sherry vinaigrette—the acidity ended up being the perfect foil to bites of the burnished fried chicken. Add in a highly personal and soulful soundtrack and a sunny corner location, and you’ve got the perfect lunch spot.\u003c/p>\n\u003cfigure id=\"attachment_130876\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130876\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/missollies-chicken-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A closer look at the expertly fried chicken at Miss Ollie's. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for a happy hour bite? Hopefully it’s a warm fall evening like I experienced, and you can snag a seat at one of the red metal tables on the patio at \u003cstrong>The Cook and Her Farmer\u003c/strong>, sipping on one of their well-selected, food-friendly, natural, and organic wines while you wait for your oysters to come out. They were exquisitely shucked, full of their liquor and nary a shred of shell, and tasting so fresh and plump and briny. The rotating selection may include local selects from Tomales Bay Oyster Company or Barron Points from the Pacific Northwest.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130877\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130877\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/cookandherfarmer-cheese-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The generous grilled cheese of your dreams at The Cook and Her Farmer. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Maybe you need something with a little more sustenance? Hopefully you have someone to share the Big Sur melt ($15.50) with, because it’s a beast. Chef-owner Romney Steele knows how to make grilled cheese aficionados so very happy: with thick and golden slices of Acme levain stuffed with gooey dry jack and Gruyère, baby Gulf shrimp, arugula, mostarda, and green onion, and there were even a couple pieces of dry jack frico tucked in there (a crisp piece of melted cheese from the grill is such a treat, it’s like the cooks are spoiling you), plus pecorino shaved on top, and pickled vegetables and Castelvetranos on the side. Life can be so good.\u003c/p>\n\u003ch2>Come Together for Dinner and Discussion at Nopa and Nopalito’s Civic Table Project\u003c/h2>\n\u003cp>Tickets and dates: \u003ca href=\"https://www.eventbrite.com/e/conversation-on-political-tribalism-and-the-electoral-process-tickets-50926109364?aff=ebapi\">October 25\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/conversation-on-american-intuition-reason-and-irrationality-tickets-50931650939\">November 15\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/conversation-on-politics-of-origin-tickets-50979248304?aff=ebapi\">December 6\u003c/a>\u003cbr>\nSliding-scale donation of $50+\u003cbr>\n6pm–9pm\u003cbr>\nMore \u003ca href=\"http://www.nopasf.com/civic-table-project/\">info\u003c/a>\u003cbr>\nNopalito\u003cbr>\n\u003ca href=\"https://goo.gl/maps/cd3eVA7MP3S2\">1224 9th Ave., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130878\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130878\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/civicproject-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">Gather around the table at the next Civic Table Project dinner at Nopalito. \u003ccite>(Chandler Sowden)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nopa and Nopalito have announced the fall programming for their \u003cstrong>\u003ca href=\"http://www.%20nopasf.com/civic-table-project/\">Civic Table Project, \u003c/a>\u003c/strong>a trio of dinners and discussions about “our changing country, city, and what that means for us as a community.” Guests gather over a four-course, family-style meal at Nopalito (including wine and margaritas), cooked by Nopa and Nopalito cooks and staff who volunteer their time. All event costs are donated by the restaurants so that 100 percent of ticket proceeds can be given to a not-for-profit organization related to the topic being discussed that evening.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"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?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
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