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"disqusTitle": "5 Bay Area Places To Fall Into Autumn",
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"content": "\u003cp>[aside postID='arts_13864717' label='More Fun in the Fall']\u003c/p>\n\u003cp>\u003ci>Looking for fall activities for families in the Bay Area? Read on for apple pies, pumpkin patches and, yes, Hogwarts-esque steam engines.\u003c/i>\u003c/p>\n\u003cp style=\"text-align: left\">\u003cspan style=\"font-weight: 400\">While most people revere summer as the season of exploration, it’s really autumn that beckons poetic discovery. Those crisp mornings are perfect for a walk with the sound of crunching leaves under your feet. It’s time for pumpkins, apples, cider and leaves in a 1970s pantone palette. If you’re not lucky enough to have grown up near the Northern California foothills like I did—where we would make annual trips to Apple Hill, the land of stands, shacks and orchards dedicated to everything apple—then you can create your own little piece of fall bliss within an hour from San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This list includes apple orchards, places to get freshly made pies, chestnut groves, a steam engine that rides through old growth Redwood forests all the way to the Santa Cruz Boardwalk and a pumpkin patch in your San Francisco backyard. Visit any of these five locations (or visit them all) for a chance to fall into autumn.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"http://skylinechestnuts.com/\" target=\"_blank\" rel=\"noopener\">Skyline Chestnuts\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/22322+Skyline+Blvd,+La+Honda,+CA+94020/@37.2963064,-122.1679532,17z/data=!3m1!4b1!4m5!3m4!1s0x808fb20d1a61d34b:0xc6434cf40a681a41!8m2!3d37.2963022!4d-122.1657592?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">22322 Skyline Blvd\u003c/a>\u003cbr>\nLa Honda, California\u003cbr>\n94020\u003c/p>\n\u003cfigure id=\"attachment_130380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/chesnuts-e1537304769607.jpg\" alt=\"The chestnut trees at Skyline\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130380\">\u003cfigcaption class=\"wp-caption-text\">The chestnut trees at Skyline \u003ccite>(Skyline Chestnuts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you follow them on Facebook, daily updates by third generation farmer Hans Johsens start popping up in October, alerting newcomers and regulars that it’s almost chestnut season at Skyline Chestnuts in La Honda. And you better make sure you’re paying attention because, as I’ve learned over the years, the chestnut season is short. By mid-November, it’s a wrap.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Skyline Chestnut’s 120 pesticide-free heritage trees are rumored to have been planted by one of the Spanish settlers that occupied this area shortly after it was “acquired by United States in 1847.” Taken over by the Midpeninsula Regional Open Space District in the 1980s, the orchard saw several years of neglect when it became infeasible for the district to maintain the space.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although the Johsens had no previous experience with chestnut farming, they took the orchard into their care in 2004 as a seasonal-only operation. But, the Johsens quickly realized the land needed much more attention than what they could give seasonally, and they have been restoring it to its rightful glory ever since. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Trek through their marked pathways amongst shaded canopies and the quintessential smell of autumn as you stalk shiny brown globes of chestnuts that lie on the ground. Or, if you’re lucky, you can spot some chestnuts still in their spiked armor and use the heavy gloves the Johsens provide to pry the nuts free. Get there early in the morning and you might be able to catch the idyllic orchard shrouded in some peaceful coastal fog.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.roaringcamp.com/\" target=\"_blank\" rel=\"noopener\">Roaring Camp Railroads\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/5401+Graham+Hill+Rd,+Felton,+CA+95018/@37.0422075,-122.0647732,17z/data=!3m1!4b1!4m5!3m4!1s0x808e46ca2e57ca87:0xef7ca6232480413a!8m2!3d37.0422032!4d-122.0625792?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">5401 Graham Hill Rd, \u003c/span>\u003c/a>\u003cbr>\nFelton, CA\u003cbr>\n95018\u003c/p>\n\u003cfigure id=\"attachment_130496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/RCR_SteamTrain-5.jpg\" alt=\"Steam engine cutting through redwood forest\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130496\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Steam engine cutting through redwood forest \u003ccite>(Roaring Camp Railroads)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although this land was settled in the 1830s, for the last 55 years, Roaring Camp has been a staple visit in Felton, CA in the middle of the Santa Cruz mountains. The founder F. Norman Clark passed away in 1985, with his wife Georgianna (who took over as President of Operations) passing away in 2016, but their daughter Melani Clark is continuing on with her parent’s legacy and still serving as CEO of Roaring Camp just as she was back in 2012 when \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=qAa0k_vrlYM\">\u003cspan style=\"font-weight: 400\">KQED Food\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> had a chance to catch up with her. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The railroad operates every day except Christmas, and has a series of seasonal activities to keep the kids short attention span for longer than you’ve seen in a while. There’s a series of Hogwarts-esque steam engines that take you to various parts of Santa Cruz Redwoods. Their Santa Cruz Beach Train goes through Henry Cowell Redwoods State Park all the way to the Santa Cruz Boardwalk, on a route that used to carry lumber in 1875. Or, take the 1 hour round trip ride to Bear Mountain as you stay shaded under the canopy of our mighty “big trees” and autumn foliage. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">They also have face painting, pumpkin patchin, gold panning (sifting through sand to find nuggets of gold) and barbecue. In October they have several events such as their Brewgrass festival, where local breweries and bluegrass meet, and their Harvest Fair where you can make your own scarecrow. \u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"http://appleadayranch.com/\" target=\"_blank\" rel=\"noopener\">Apple-A-Day Ratzlaff Ranch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/13128+Occidental+Rd,+Sebastopol,+CA+95472/@38.4045552,-122.925367,17z/data=!3m1!4b1!4m5!3m4!1s0x80842518ef29af61:0x7a9f24aeb6376223!8m2!3d38.404551!4d-122.923173?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">13128 Occidental Rd, \u003c/span>\u003c/a>\u003cbr>\nSebastopol, CA\u003cbr>\n95472\u003c/p>\n\u003cfigure id=\"attachment_130383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/16251932_1396418283743099_7369102775604952252_o-1-e1537304851140.jpg\" alt=\"The Ratzlaff orchard\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130383\">\u003cfigcaption class=\"wp-caption-text\">The Ratzlaff orchard \u003ccite>(Ratzlaff Ranch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">There is little known about this humble \u003c/span>\u003cspan style=\"font-weight: 400\">third generation family ran ranch in Sebastopol, overseen by Ken Ratzlaff since he took the reins from his father in the late 1960s. A testament to Ken himself, who is soft-spoken and seemed destined to be an apple grower. \u003c/span>\u003cspan style=\"font-weight: 400\">Ken’s grandfather purchased the land around 1924 and always intended it for apples and berries.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Ratzlaff ranch has over 25 acres of land specializing in Gravensteins, Golden Delicious and Rome apples, and for the last 25 years has brought a league of cult followers that \u003c/span>\u003cspan style=\"font-weight: 400\">swear by their \u003c/span>\u003cspan style=\"font-weight: 400\">Apple-A-Day apple cider. The apples are taken at their peak ripeness and cold pressed into a cider containing no added sugars or preservatives, and that sweet liquid amber tastes like melted apples. The apple pulp from the pressing process is then used as compost for the orchard. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you want to apple pick with minimal human contact, this is your go-to, but, their u-pick is only available in September and October. Grab a bag near the honor system shed and head out to the orchard, and you can also bring a picnic and sit under the shade. On your way back, \u003c/span>\u003cspan style=\"font-weight: 400\">purchase some apple bread or apple cider in the small cooler. \u003c/span>\u003cspan style=\"font-weight: 400\">This is a no-frills u-pick apple orchard where they don’t have mazes, trampolines, pony rides, bouncy houses, or \u003c/span>\u003cspan style=\"font-weight: 400\">kettle corn. It’s all about the apples, baby. \u003c/span>\u003cspan style=\"font-weight: 400\">Bring cash. \u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.gizdich-ranch.com/\" target=\"_blank\" rel=\"noopener\">Gizdich Ranch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/55+Peckham+Rd,+Watsonville,+CA+95076/@36.947399,-121.7153051,17z/data=!3m1!4b1!4m5!3m4!1s0x808e1c875b434205:0x801a0e0658c78b74!8m2!3d36.9473947!4d-121.7131111?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">55 Peckham Rd, \u003c/span>\u003c/a>\u003cbr>\nWatsonville, CA\u003cbr>\n95076\u003c/p>\n\u003cfigure id=\"attachment_130384\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/o-12.16.57-PM.jpg\" alt=\"The 4-pound apple pie at Gizdich Pie Shop\" width=\"1000\" height=\"666\" class=\"size-full wp-image-130384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-520x346.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The 4-pound apple pie at Gizdich Pie Shop \u003ccite>(Connie Tcheng via Yelp)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">You can spend an entire day at this fourth generation family-owned and operated farm in Watsonville. “Originally purchased by Vincent John Gizdich, a Croatian Immigrant, in 1937,” this 60-acre ranch is overseen by Noah Gizdich and relies on their combination of commercial cropping (selling to nearby Martinelli’s) and u-pick. Gizdich sells 17 varieties of apples — specializing in the Newtown Pippin, an heirloom variety known for tart crisp flavor that’s great for cooking — and six varieties of berries, including Olallieberries. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Opening in September for their u-pick season, you can wander and pick to your heart’s content at the rate of $2 per pound. Take a bite of those same orchard apples in Nita Gizdich’s baseball sized homemade apple dumplings drowning in a caramel-esque sauce. Or, a heaping slice of their fresh Dutch apple pie with a crumbly streusel topping, a la mode. The tender crust and juicy filling starts to co-mingle with the slightly melted ice cream, so your bites become a perfect spoon of creamy, sweet, saucy, crusty and tart. Don’t forget to nab one of their frozen pies for the road so your friends won’t be jealous. All the pies are baked on-site. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And don’t worry if you forgot the snacks at home, they have an on-site deli that sells picnic box lunches with filling sandwiches. Wash it down with their perfectly sweet and tart fresh pressed apple juice. You can also pre-order your four-pound apple Thanksgiving pies here, they sell around 6,000 pies during this time of year. This place is a true testament to the wondrous world of agricultural adaptation, and according to Nita Gizdich, they “just listen to our customers.”\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.clancystrees.com/\" target=\"_blank\" rel=\"noopener\">Clancy’s Pumpkin Patch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1620+7th+Ave,+San+Francisco,+CA+94122/@37.7582678,-122.4657214,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7df601281109:0xb5d892b408691dfb!8m2!3d37.7582636!4d-122.4635274?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">1620 7th Ave, \u003c/span>\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94122\u003c/p>\n\u003cfigure id=\"attachment_130385\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/o-3-12.16.57-PM.jpg\" alt=\"Pumpkins at Clancy’s Pumpkin Patch\" width=\"1000\" height=\"664\" class=\"size-full wp-image-130385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-520x345.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Pumpkins at Clancy’s Pumpkin Patch \u003ccite>(Jessica R via Yelp)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sure, you could pet calfs, learn to milk a cow, wander in a hay maze, and be in massive open land while picking your own pumpkin from the vines at \u003c/span>\u003ca href=\"https://www.yelp.com/biz/the-great-peter-pumpkin-patch-petaluma\">\u003cspan style=\"font-weight: 400\">The Great Peter Pumpkin Patch\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Petaluma. But, some of us don’t have cars to get there. \u003c/span>\u003cspan style=\"font-weight: 400\">For those who don’t have the luxury of a owning or being able to rent a car, but want to partake in the autumnal merriment, look no further than the Inner Sunset neighborhood of San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Three generations deep into doing business with San Francisco residents, Clancy’s started selling Christmas Trees in 1949. 30 years later on the same lot, they started selling pumpkins and gourds of all sizes and varieties for decoration and for baking. \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Wander this one acre lot seven days a week in the month of October from 9:00AM to 9:00PM. Watch out for possible live turkeys, bring your little ones and your well-mannered four legged friends, and you could maybe even hitch a ride on a tractor-pulled hayride. And you never have to cross the bridge.\u003c/span>\u003c/p>\n\n",
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"excerpt": "No matter if you’re the type that likes to hike them thar hills, if you only want to walk a few feet to pick some apples, or even if you just want to ride along for the eats...we got you covered in this list of five places to fall into autumn.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Looking for fall activities for families in the Bay Area? Read on for apple pies, pumpkin patches and, yes, Hogwarts-esque steam engines.\u003c/i>\u003c/p>\n\u003cp style=\"text-align: left\">\u003cspan style=\"font-weight: 400\">While most people revere summer as the season of exploration, it’s really autumn that beckons poetic discovery. Those crisp mornings are perfect for a walk with the sound of crunching leaves under your feet. It’s time for pumpkins, apples, cider and leaves in a 1970s pantone palette. If you’re not lucky enough to have grown up near the Northern California foothills like I did—where we would make annual trips to Apple Hill, the land of stands, shacks and orchards dedicated to everything apple—then you can create your own little piece of fall bliss within an hour from San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This list includes apple orchards, places to get freshly made pies, chestnut groves, a steam engine that rides through old growth Redwood forests all the way to the Santa Cruz Boardwalk and a pumpkin patch in your San Francisco backyard. Visit any of these five locations (or visit them all) for a chance to fall into autumn.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"http://skylinechestnuts.com/\" target=\"_blank\" rel=\"noopener\">Skyline Chestnuts\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/22322+Skyline+Blvd,+La+Honda,+CA+94020/@37.2963064,-122.1679532,17z/data=!3m1!4b1!4m5!3m4!1s0x808fb20d1a61d34b:0xc6434cf40a681a41!8m2!3d37.2963022!4d-122.1657592?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">22322 Skyline Blvd\u003c/a>\u003cbr>\nLa Honda, California\u003cbr>\n94020\u003c/p>\n\u003cfigure id=\"attachment_130380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/chesnuts-e1537304769607.jpg\" alt=\"The chestnut trees at Skyline\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130380\">\u003cfigcaption class=\"wp-caption-text\">The chestnut trees at Skyline \u003ccite>(Skyline Chestnuts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you follow them on Facebook, daily updates by third generation farmer Hans Johsens start popping up in October, alerting newcomers and regulars that it’s almost chestnut season at Skyline Chestnuts in La Honda. And you better make sure you’re paying attention because, as I’ve learned over the years, the chestnut season is short. By mid-November, it’s a wrap.\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\">Skyline Chestnut’s 120 pesticide-free heritage trees are rumored to have been planted by one of the Spanish settlers that occupied this area shortly after it was “acquired by United States in 1847.” Taken over by the Midpeninsula Regional Open Space District in the 1980s, the orchard saw several years of neglect when it became infeasible for the district to maintain the space.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although the Johsens had no previous experience with chestnut farming, they took the orchard into their care in 2004 as a seasonal-only operation. But, the Johsens quickly realized the land needed much more attention than what they could give seasonally, and they have been restoring it to its rightful glory ever since. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Trek through their marked pathways amongst shaded canopies and the quintessential smell of autumn as you stalk shiny brown globes of chestnuts that lie on the ground. Or, if you’re lucky, you can spot some chestnuts still in their spiked armor and use the heavy gloves the Johsens provide to pry the nuts free. Get there early in the morning and you might be able to catch the idyllic orchard shrouded in some peaceful coastal fog.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.roaringcamp.com/\" target=\"_blank\" rel=\"noopener\">Roaring Camp Railroads\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/5401+Graham+Hill+Rd,+Felton,+CA+95018/@37.0422075,-122.0647732,17z/data=!3m1!4b1!4m5!3m4!1s0x808e46ca2e57ca87:0xef7ca6232480413a!8m2!3d37.0422032!4d-122.0625792?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">5401 Graham Hill Rd, \u003c/span>\u003c/a>\u003cbr>\nFelton, CA\u003cbr>\n95018\u003c/p>\n\u003cfigure id=\"attachment_130496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/RCR_SteamTrain-5.jpg\" alt=\"Steam engine cutting through redwood forest\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130496\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Steam engine cutting through redwood forest \u003ccite>(Roaring Camp Railroads)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although this land was settled in the 1830s, for the last 55 years, Roaring Camp has been a staple visit in Felton, CA in the middle of the Santa Cruz mountains. The founder F. Norman Clark passed away in 1985, with his wife Georgianna (who took over as President of Operations) passing away in 2016, but their daughter Melani Clark is continuing on with her parent’s legacy and still serving as CEO of Roaring Camp just as she was back in 2012 when \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=qAa0k_vrlYM\">\u003cspan style=\"font-weight: 400\">KQED Food\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> had a chance to catch up with her. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The railroad operates every day except Christmas, and has a series of seasonal activities to keep the kids short attention span for longer than you’ve seen in a while. There’s a series of Hogwarts-esque steam engines that take you to various parts of Santa Cruz Redwoods. Their Santa Cruz Beach Train goes through Henry Cowell Redwoods State Park all the way to the Santa Cruz Boardwalk, on a route that used to carry lumber in 1875. Or, take the 1 hour round trip ride to Bear Mountain as you stay shaded under the canopy of our mighty “big trees” and autumn foliage. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">They also have face painting, pumpkin patchin, gold panning (sifting through sand to find nuggets of gold) and barbecue. In October they have several events such as their Brewgrass festival, where local breweries and bluegrass meet, and their Harvest Fair where you can make your own scarecrow. \u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"http://appleadayranch.com/\" target=\"_blank\" rel=\"noopener\">Apple-A-Day Ratzlaff Ranch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/13128+Occidental+Rd,+Sebastopol,+CA+95472/@38.4045552,-122.925367,17z/data=!3m1!4b1!4m5!3m4!1s0x80842518ef29af61:0x7a9f24aeb6376223!8m2!3d38.404551!4d-122.923173?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">13128 Occidental Rd, \u003c/span>\u003c/a>\u003cbr>\nSebastopol, CA\u003cbr>\n95472\u003c/p>\n\u003cfigure id=\"attachment_130383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/16251932_1396418283743099_7369102775604952252_o-1-e1537304851140.jpg\" alt=\"The Ratzlaff orchard\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130383\">\u003cfigcaption class=\"wp-caption-text\">The Ratzlaff orchard \u003ccite>(Ratzlaff Ranch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">There is little known about this humble \u003c/span>\u003cspan style=\"font-weight: 400\">third generation family ran ranch in Sebastopol, overseen by Ken Ratzlaff since he took the reins from his father in the late 1960s. A testament to Ken himself, who is soft-spoken and seemed destined to be an apple grower. \u003c/span>\u003cspan style=\"font-weight: 400\">Ken’s grandfather purchased the land around 1924 and always intended it for apples and berries.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Ratzlaff ranch has over 25 acres of land specializing in Gravensteins, Golden Delicious and Rome apples, and for the last 25 years has brought a league of cult followers that \u003c/span>\u003cspan style=\"font-weight: 400\">swear by their \u003c/span>\u003cspan style=\"font-weight: 400\">Apple-A-Day apple cider. The apples are taken at their peak ripeness and cold pressed into a cider containing no added sugars or preservatives, and that sweet liquid amber tastes like melted apples. The apple pulp from the pressing process is then used as compost for the orchard. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you want to apple pick with minimal human contact, this is your go-to, but, their u-pick is only available in September and October. Grab a bag near the honor system shed and head out to the orchard, and you can also bring a picnic and sit under the shade. On your way back, \u003c/span>\u003cspan style=\"font-weight: 400\">purchase some apple bread or apple cider in the small cooler. \u003c/span>\u003cspan style=\"font-weight: 400\">This is a no-frills u-pick apple orchard where they don’t have mazes, trampolines, pony rides, bouncy houses, or \u003c/span>\u003cspan style=\"font-weight: 400\">kettle corn. It’s all about the apples, baby. \u003c/span>\u003cspan style=\"font-weight: 400\">Bring cash. \u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.gizdich-ranch.com/\" target=\"_blank\" rel=\"noopener\">Gizdich Ranch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/55+Peckham+Rd,+Watsonville,+CA+95076/@36.947399,-121.7153051,17z/data=!3m1!4b1!4m5!3m4!1s0x808e1c875b434205:0x801a0e0658c78b74!8m2!3d36.9473947!4d-121.7131111?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">55 Peckham Rd, \u003c/span>\u003c/a>\u003cbr>\nWatsonville, CA\u003cbr>\n95076\u003c/p>\n\u003cfigure id=\"attachment_130384\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/o-12.16.57-PM.jpg\" alt=\"The 4-pound apple pie at Gizdich Pie Shop\" width=\"1000\" height=\"666\" class=\"size-full wp-image-130384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-520x346.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The 4-pound apple pie at Gizdich Pie Shop \u003ccite>(Connie Tcheng via Yelp)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">You can spend an entire day at this fourth generation family-owned and operated farm in Watsonville. “Originally purchased by Vincent John Gizdich, a Croatian Immigrant, in 1937,” this 60-acre ranch is overseen by Noah Gizdich and relies on their combination of commercial cropping (selling to nearby Martinelli’s) and u-pick. Gizdich sells 17 varieties of apples — specializing in the Newtown Pippin, an heirloom variety known for tart crisp flavor that’s great for cooking — and six varieties of berries, including Olallieberries. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Opening in September for their u-pick season, you can wander and pick to your heart’s content at the rate of $2 per pound. Take a bite of those same orchard apples in Nita Gizdich’s baseball sized homemade apple dumplings drowning in a caramel-esque sauce. Or, a heaping slice of their fresh Dutch apple pie with a crumbly streusel topping, a la mode. The tender crust and juicy filling starts to co-mingle with the slightly melted ice cream, so your bites become a perfect spoon of creamy, sweet, saucy, crusty and tart. Don’t forget to nab one of their frozen pies for the road so your friends won’t be jealous. All the pies are baked on-site. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And don’t worry if you forgot the snacks at home, they have an on-site deli that sells picnic box lunches with filling sandwiches. Wash it down with their perfectly sweet and tart fresh pressed apple juice. You can also pre-order your four-pound apple Thanksgiving pies here, they sell around 6,000 pies during this time of year. This place is a true testament to the wondrous world of agricultural adaptation, and according to Nita Gizdich, they “just listen to our customers.”\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.clancystrees.com/\" target=\"_blank\" rel=\"noopener\">Clancy’s Pumpkin Patch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1620+7th+Ave,+San+Francisco,+CA+94122/@37.7582678,-122.4657214,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7df601281109:0xb5d892b408691dfb!8m2!3d37.7582636!4d-122.4635274?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">1620 7th Ave, \u003c/span>\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94122\u003c/p>\n\u003cfigure id=\"attachment_130385\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/o-3-12.16.57-PM.jpg\" alt=\"Pumpkins at Clancy’s Pumpkin Patch\" width=\"1000\" height=\"664\" class=\"size-full wp-image-130385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-520x345.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Pumpkins at Clancy’s Pumpkin Patch \u003ccite>(Jessica R via Yelp)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sure, you could pet calfs, learn to milk a cow, wander in a hay maze, and be in massive open land while picking your own pumpkin from the vines at \u003c/span>\u003ca href=\"https://www.yelp.com/biz/the-great-peter-pumpkin-patch-petaluma\">\u003cspan style=\"font-weight: 400\">The Great Peter Pumpkin Patch\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Petaluma. But, some of us don’t have cars to get there. \u003c/span>\u003cspan style=\"font-weight: 400\">For those who don’t have the luxury of a owning or being able to rent a car, but want to partake in the autumnal merriment, look no further than the Inner Sunset neighborhood of San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Three generations deep into doing business with San Francisco residents, Clancy’s started selling Christmas Trees in 1949. 30 years later on the same lot, they started selling pumpkins and gourds of all sizes and varieties for decoration and for baking. \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\">Wander this one acre lot seven days a week in the month of October from 9:00AM to 9:00PM. Watch out for possible live turkeys, bring your little ones and your well-mannered four legged friends, and you could maybe even hitch a ride on a tractor-pulled hayride. And you never have to cross the bridge.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: Drag Brunch, The Cheese School, Manresa and Greens Return",
"title": "Table Talk: Drag Brunch, The Cheese School, Manresa and Greens Return",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week’s Table Talk has the details on Juanita MORE!’s new Sunday drag brunch at Jones (and other changes, like new menus and more), The Cheese School has reopened and expanded into a spiffy new location in Ghirardelli Square, and both Manresa and Greens return like phoenixes from the ashes after both suffered fires.\u003c/p>\n\u003ch2>Sundays Are the Fun Kind of Drag at the Newly Launched MORE!Jones\u003c/h2>\n\u003cp>\u003ca href=\"http://620-jones.com\">MORE!Jones\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/e4F19zAzPSD2\">620 Jones St., San Francisco\u003c/a>\u003cbr>\nBrunch is Sun 11am-3pm\u003cbr>\nDinner is Tue-Sat 5pm-9pm (bar until 12am and Fri–Sat until 2am)\u003c/p>\n\u003cfigure id=\"attachment_130562\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130562\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/juanita-more-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The hostess with the mostess (and the MORE!ness): Juanita MORE! \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking to add some sequins and sass to your Sunday brunch? You’re going to want to head over to Jones in Lower Nob Hill for \u003ca href=\"http://juanitamore.com/\">\u003cb>Juanita MORE!\u003c/b>\u003c/a>'s new Sunday drag brunch, which is perfectly timed with our sunny Indian Summer weather. The spacious and plant-filled patio, which is a bit enclosed from our SF wind, is also the runway and stage for the drag performances that happen every 30 minutes (from 12pm–2pm). Performers slink and shimmy between the tables, so get those dollar bills ready.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130563\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130563\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/drag-voodonna-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">While brunch was being served, Voodonna Black was serving looks. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Drag icon Juanita More! is known for her parties (including her famed Pride party), her tireless charitable work, and she’s also known for her cooking. But she’s moved out of her tiny Tenderloin kitchen and is now overseeing the restaurant menus and banquet services at Jones, with chef Cory Armenta (Fork & Spoon Productions, Hecho, Hi Tops) and food stylist \u003ca href=\"https://www.colechurch.com/\">Cole Church\u003c/a> helping to execute her new vision. Meet \u003cstrong>MORE!Jones\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_130570\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130570\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/hangovah-pizza-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Juanita's Hangovah Pizza. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://620-jones.com/menu/dinner/\">menu\u003c/a> has more Latin-Mediterranean flavors, featuring seasonal ingredients from \u003ca href=\"http://www.feralheartfarm.com/\">Feral Heart Farm\u003c/a>, and she loves to feed people, so expect some hearty portions and dishes, from pizzas to a half-pound burger (there’s also an Impossible Burger for those who want to an alternative to the meaty one, just be sure to request a poblano chile relleno on top!). She’s also serving an affordable three-course, family-style dinner on Wednesday evenings for $35 (Sept. 26th is beef and pork meatballs!), and there’s a late-night menu with queso fundido fries.\u003c/p>\n\u003cfigure id=\"attachment_130564\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130564\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/chilaquiles-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">If this chilaquiles sandwich won't save you from your hangover, nothing will. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But let’s talk about this Sunday \u003ca href=\"http://620-jones.com/menu/brunch/\">brunch\u003c/a> (11am–3pm): there’s an open-faced chilaquiles sandwich on the menu that clocks in at $18, but it will hold you for most of the day (it comes complete with refried beans, eggs, and jack cheese), and your table should share Juanita's hangovah pizza ($18) with bacon, mushrooms, spinach, cheese, and runny eggs. Don’t miss a side of the spicy bacon. And then there’s Biscuit Island ($15), featuring her treasured buttermilk biscuits topped with seasonal fruit and vanilla ice cream. Grab some spoons, because everyone is gonna want to steal a bite.\u003c/p>\n\u003cfigure id=\"attachment_130565\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130565\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/bacon-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Would you like a side of spicy bacon? The answer is \"yes!\" \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Many groups of friends have pitchers of frozé on their tables, but there’s also a full bar with all kinds of cocktail options. The DJ adds to the patio party vibe, and the drag performances kick it into high gear (it’s not easy to get into full drag on a Sunday morning, especially with all that bright sunlight, so remember to tip big).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>More than anything, I was just so happy to see such a lively and queer SF scene, full of friends and kisses and music and fashions. It reminded me of SF party days from 20 years ago, full of fun and family—and there’s always room for more to join Juanita’s community. Because more is MORE!\u003c/p>\n\u003ch2>The Cheese School of San Francisco Has Reopened in a Fab New Location\u003c/h2>\n\u003cp>\u003ca href=\"https://thecheeseschool.com\">The Cheese School of San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/JtzTnpqivQr\">900 North Point, Suite K201, San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–9pm\u003c/p>\n\u003cfigure id=\"attachment_130571\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130571\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The new classroom comes with a view! \u003ccite>(Terese Sy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>How well do you know cheese? Don’t you want to go to cheese school? You sure do, especially since \u003cstrong>\u003ca href=\"https://thecheeseschool.com%0Ahttps://thecheeseschool.com\">The Cheese School of San Francisco\u003c/a>\u003c/strong> has just reopened in some gorgeous new digs at Ghirardelli Square. Not only is there a spacious classroom with views of the bay (a perfect place to bring people visiting from out of town, or your favorite cheese-loving local), but there’s also a cheese shop, a café, and a private dining space.\u003c/p>\n\u003cp>Owner Kiri Fisher and chef Claudia Gutierrez Smith know a thing or two about making a perfect grilled cheese sandwich and mac and cheese, and there are also salads, soups, and snacks on the all-day menu. And Raclette.\u003c/p>\n\u003cp>Swing by the cheese counter before a party (cheesemongers will be at the ready to make suggestions and offer tastes) and there are grab-and-go cases with picnic-ready items, plus chilled wine, beer, and non-alcoholic beverages. Fisher designed this new two-level location to appeal to locals and tourists alike—take a look at the \u003ca href=\"https://thecheeseschool.com/collections/classes\">fall classes\u003c/a> (cheese and cider, Italian softies, and more!), or stand by for new drop-in classes on Friday afternoons.\u003c/p>\n\u003ch2>\u003cb>Manresa Reopens After a Second Fire \u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.manresarestaurant.com/\">Manresa\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/YqRGbYAA6iq\">320 Village Ln., Los Gatos\u003c/a>\u003cbr>\nOpen Wed–Sun at 5:30pm for dinner\u003c/p>\n\u003cfigure id=\"attachment_130568\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130568\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Manresa-Exterior-photo-credit-David-Spiegelman-Wagstaff-Digital-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\">\u003cfigcaption class=\"wp-caption-text\">Manresa in Los Gatos. \u003ccite>(David Spiegelman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Los Gatos has its crown jewel back in place: after suffering a fire on July 16 (fortunately, no one was injured), the three-Michelin-star restaurant \u003cstrong>\u003ca href=\"http://www.manresarestaurant.com/about/\">Manresa\u003c/a>\u003c/strong> has reopened after a two-month closure. The kitchen had a partial rebuild, and new carpeting and light fixtures are in place as well. This was the second fire the restaurant has suffered in the past four years—in 2014, a fire closed the restaurant for six months.\u003c/p>\n\u003cp>Chef David Kinch has had a little extra time to work on new dishes during this latest closure, so half of the dishes on the menu are new. His highly seasonal menu will be showcasing beautiful end-of-summer produce (there will be tomatoes!), so book your table and salute the season while welcoming the team back to their nest, again.\u003c/p>\n\u003ch2>Greens Returns October 15 After a Kitchen Fire\u003c/h2>\n\u003cp>\u003ca href=\"http://greensrestaurant.com\">Greens\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/SmTaqKajgvp\">Landmark Building A, Fort Mason Center, 2 Marina Blvd., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130574\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130574\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/GREENS-800x515.jpg\" alt=\"\" width=\"800\" height=\"515\">\u003cfigcaption class=\"wp-caption-text\">A selection of Greens Restaurant autumn dishes, including fire-roasted poblano chile, Green Gulch lettuces and purslane, butternut squash soup, and seasonal sampler. \u003ccite>(Nader Khouri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another beloved restaurant that is coming back after suffering a fire is \u003ca href=\"http://greensrestaurant.com\">\u003cb>Greens\u003c/b>\u003c/a> at Fort Mason. The kitchen hood fire happened just before dinner service on June 20, and they are now reopening four months later on October 15. And not a moment too soon: the restaurant is celebrating 40 years in 2019, and now it’s going to have a repaired kitchen and restored main dining room to take it into the next upcoming decades. The reservation book is open!\u003c/p>\n\u003cp>Executive chef Annie Somerville, who has been celebrating vegetables at the restaurant since 1985, is also preparing for semi-retirement next year, but she will continue to oversee the culinary vision and her shopping schedule for the restaurant at the Ferry Plaza Farmers Market.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For now, Somerville and her team are thrilled to return to their kitchen next month and greet their guests with new and garden-fresh vegetarian dishes, and their classics, too. The restaurant was opened by the San Francisco Zen Center, which also owns Green Gulch Farm, which provides the restaurant with organic produce year-round from its organic farm and garden.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\n",
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"excerpt": "This week’s Table Talk has the details on Juanita MORE!’s new Sunday drag brunch at Jones and...more!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week’s Table Talk has the details on Juanita MORE!’s new Sunday drag brunch at Jones (and other changes, like new menus and more), The Cheese School has reopened and expanded into a spiffy new location in Ghirardelli Square, and both Manresa and Greens return like phoenixes from the ashes after both suffered fires.\u003c/p>\n\u003ch2>Sundays Are the Fun Kind of Drag at the Newly Launched MORE!Jones\u003c/h2>\n\u003cp>\u003ca href=\"http://620-jones.com\">MORE!Jones\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/e4F19zAzPSD2\">620 Jones St., San Francisco\u003c/a>\u003cbr>\nBrunch is Sun 11am-3pm\u003cbr>\nDinner is Tue-Sat 5pm-9pm (bar until 12am and Fri–Sat until 2am)\u003c/p>\n\u003cfigure id=\"attachment_130562\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130562\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/juanita-more-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The hostess with the mostess (and the MORE!ness): Juanita MORE! \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking to add some sequins and sass to your Sunday brunch? You’re going to want to head over to Jones in Lower Nob Hill for \u003ca href=\"http://juanitamore.com/\">\u003cb>Juanita MORE!\u003c/b>\u003c/a>'s new Sunday drag brunch, which is perfectly timed with our sunny Indian Summer weather. The spacious and plant-filled patio, which is a bit enclosed from our SF wind, is also the runway and stage for the drag performances that happen every 30 minutes (from 12pm–2pm). Performers slink and shimmy between the tables, so get those dollar bills ready.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130563\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130563\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/drag-voodonna-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">While brunch was being served, Voodonna Black was serving looks. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Drag icon Juanita More! is known for her parties (including her famed Pride party), her tireless charitable work, and she’s also known for her cooking. But she’s moved out of her tiny Tenderloin kitchen and is now overseeing the restaurant menus and banquet services at Jones, with chef Cory Armenta (Fork & Spoon Productions, Hecho, Hi Tops) and food stylist \u003ca href=\"https://www.colechurch.com/\">Cole Church\u003c/a> helping to execute her new vision. Meet \u003cstrong>MORE!Jones\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_130570\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130570\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/hangovah-pizza-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Juanita's Hangovah Pizza. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://620-jones.com/menu/dinner/\">menu\u003c/a> has more Latin-Mediterranean flavors, featuring seasonal ingredients from \u003ca href=\"http://www.feralheartfarm.com/\">Feral Heart Farm\u003c/a>, and she loves to feed people, so expect some hearty portions and dishes, from pizzas to a half-pound burger (there’s also an Impossible Burger for those who want to an alternative to the meaty one, just be sure to request a poblano chile relleno on top!). She’s also serving an affordable three-course, family-style dinner on Wednesday evenings for $35 (Sept. 26th is beef and pork meatballs!), and there’s a late-night menu with queso fundido fries.\u003c/p>\n\u003cfigure id=\"attachment_130564\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130564\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/chilaquiles-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">If this chilaquiles sandwich won't save you from your hangover, nothing will. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But let’s talk about this Sunday \u003ca href=\"http://620-jones.com/menu/brunch/\">brunch\u003c/a> (11am–3pm): there’s an open-faced chilaquiles sandwich on the menu that clocks in at $18, but it will hold you for most of the day (it comes complete with refried beans, eggs, and jack cheese), and your table should share Juanita's hangovah pizza ($18) with bacon, mushrooms, spinach, cheese, and runny eggs. Don’t miss a side of the spicy bacon. And then there’s Biscuit Island ($15), featuring her treasured buttermilk biscuits topped with seasonal fruit and vanilla ice cream. Grab some spoons, because everyone is gonna want to steal a bite.\u003c/p>\n\u003cfigure id=\"attachment_130565\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130565\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/bacon-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Would you like a side of spicy bacon? The answer is \"yes!\" \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Many groups of friends have pitchers of frozé on their tables, but there’s also a full bar with all kinds of cocktail options. The DJ adds to the patio party vibe, and the drag performances kick it into high gear (it’s not easy to get into full drag on a Sunday morning, especially with all that bright sunlight, so remember to tip big).\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>More than anything, I was just so happy to see such a lively and queer SF scene, full of friends and kisses and music and fashions. It reminded me of SF party days from 20 years ago, full of fun and family—and there’s always room for more to join Juanita’s community. Because more is MORE!\u003c/p>\n\u003ch2>The Cheese School of San Francisco Has Reopened in a Fab New Location\u003c/h2>\n\u003cp>\u003ca href=\"https://thecheeseschool.com\">The Cheese School of San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/JtzTnpqivQr\">900 North Point, Suite K201, San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–9pm\u003c/p>\n\u003cfigure id=\"attachment_130571\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130571\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The new classroom comes with a view! \u003ccite>(Terese Sy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>How well do you know cheese? Don’t you want to go to cheese school? You sure do, especially since \u003cstrong>\u003ca href=\"https://thecheeseschool.com%0Ahttps://thecheeseschool.com\">The Cheese School of San Francisco\u003c/a>\u003c/strong> has just reopened in some gorgeous new digs at Ghirardelli Square. Not only is there a spacious classroom with views of the bay (a perfect place to bring people visiting from out of town, or your favorite cheese-loving local), but there’s also a cheese shop, a café, and a private dining space.\u003c/p>\n\u003cp>Owner Kiri Fisher and chef Claudia Gutierrez Smith know a thing or two about making a perfect grilled cheese sandwich and mac and cheese, and there are also salads, soups, and snacks on the all-day menu. And Raclette.\u003c/p>\n\u003cp>Swing by the cheese counter before a party (cheesemongers will be at the ready to make suggestions and offer tastes) and there are grab-and-go cases with picnic-ready items, plus chilled wine, beer, and non-alcoholic beverages. Fisher designed this new two-level location to appeal to locals and tourists alike—take a look at the \u003ca href=\"https://thecheeseschool.com/collections/classes\">fall classes\u003c/a> (cheese and cider, Italian softies, and more!), or stand by for new drop-in classes on Friday afternoons.\u003c/p>\n\u003ch2>\u003cb>Manresa Reopens After a Second Fire \u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.manresarestaurant.com/\">Manresa\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/YqRGbYAA6iq\">320 Village Ln., Los Gatos\u003c/a>\u003cbr>\nOpen Wed–Sun at 5:30pm for dinner\u003c/p>\n\u003cfigure id=\"attachment_130568\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130568\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Manresa-Exterior-photo-credit-David-Spiegelman-Wagstaff-Digital-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\">\u003cfigcaption class=\"wp-caption-text\">Manresa in Los Gatos. \u003ccite>(David Spiegelman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Los Gatos has its crown jewel back in place: after suffering a fire on July 16 (fortunately, no one was injured), the three-Michelin-star restaurant \u003cstrong>\u003ca href=\"http://www.manresarestaurant.com/about/\">Manresa\u003c/a>\u003c/strong> has reopened after a two-month closure. The kitchen had a partial rebuild, and new carpeting and light fixtures are in place as well. This was the second fire the restaurant has suffered in the past four years—in 2014, a fire closed the restaurant for six months.\u003c/p>\n\u003cp>Chef David Kinch has had a little extra time to work on new dishes during this latest closure, so half of the dishes on the menu are new. His highly seasonal menu will be showcasing beautiful end-of-summer produce (there will be tomatoes!), so book your table and salute the season while welcoming the team back to their nest, again.\u003c/p>\n\u003ch2>Greens Returns October 15 After a Kitchen Fire\u003c/h2>\n\u003cp>\u003ca href=\"http://greensrestaurant.com\">Greens\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/SmTaqKajgvp\">Landmark Building A, Fort Mason Center, 2 Marina Blvd., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130574\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130574\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/GREENS-800x515.jpg\" alt=\"\" width=\"800\" height=\"515\">\u003cfigcaption class=\"wp-caption-text\">A selection of Greens Restaurant autumn dishes, including fire-roasted poblano chile, Green Gulch lettuces and purslane, butternut squash soup, and seasonal sampler. \u003ccite>(Nader Khouri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another beloved restaurant that is coming back after suffering a fire is \u003ca href=\"http://greensrestaurant.com\">\u003cb>Greens\u003c/b>\u003c/a> at Fort Mason. The kitchen hood fire happened just before dinner service on June 20, and they are now reopening four months later on October 15. And not a moment too soon: the restaurant is celebrating 40 years in 2019, and now it’s going to have a repaired kitchen and restored main dining room to take it into the next upcoming decades. The reservation book is open!\u003c/p>\n\u003cp>Executive chef Annie Somerville, who has been celebrating vegetables at the restaurant since 1985, is also preparing for semi-retirement next year, but she will continue to oversee the culinary vision and her shopping schedule for the restaurant at the Ferry Plaza Farmers Market.\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>For now, Somerville and her team are thrilled to return to their kitchen next month and greet their guests with new and garden-fresh vegetarian dishes, and their classics, too. The restaurant was opened by the San Francisco Zen Center, which also owns Green Gulch Farm, which provides the restaurant with organic produce year-round from its organic farm and garden.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sundaes, Pies and Butter Fries Arrive on Divisadero at Theorita",
"title": "Sundaes, Pies and Butter Fries Arrive on Divisadero at Theorita",
"headTitle": "New Restaurants 2018 | Bay Area Bites | KQED Food",
"content": "\u003cp>Baking a standout pie isn’t, well, as “easy as pie.”\u003c/p>\n\u003cp>Chances are extremely high that the majority of San Francisco home cooks aren’t baking their own pie because, from blueberry with a lattice crust to mincemeat with a brown sugar crumble, pies aren’t just a trivial “add a few ingredients, mix, throw in oven, and forget it while you answer emails” type of recipe if you’re going at it fully from scratch. Sure, the Pillsbury dough boy can help cut a few pie corners when you desperately want to put a pie on the table promptly, but, when crust is 50 to 60% of the whole pie equation, the likelihood of a transcendent pie in that case will have already been cut dramatically.\u003c/p>\n\u003cp>There’s no way around it—pies need tender loving care. San Francisco’s unofficial newly crowned master of the pie-baking art, Angela Pinkerton, offers up some critical advice to aspiring pie bakers that her “secret” to outstanding pie results isn’t really a deep piece of wisdom but something we need to be reminded: relax. Don’t overwork the dough. Don’t over-season the filling.\u003c/p>\n\u003cp>Pinkerton’s baking office these days is at four-week old \u003ca href=\"https://www.kqed.org/bayareabites/www.theorita.com\">Theorita\u003c/a>, a contemporary take on a mid 20th century Midwest dinette (think an intimate diner with a condensed menu) on the ground floor of a renovated autobody shop, below its neighbor and Divisadero’s scorching hot Cali-Italian cooking destination, Che Fico. Her name might ring a bell from a \u003ca href=\"https://www.kqed.org/bayareabites/126313/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza\">somewhat recent article\u003c/a> on this website when this writer chronicled the opening days of Che Fico, where Pinkerton is responsible for the fantastic rustic desserts.\u003c/p>\n\u003cfigure id=\"attachment_130507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130507\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00215-e1537309912409.jpg\" alt=\"Pinkerton's grandmother is the restaurant's namesake.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Pinkerton's grandmother is the restaurant's namesake. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To this day, Che Fico remains the most in-demand table of the moment, neck-and-neck with State Bird Provisions with who can have a longer sidewalk line at 6 PM on a given night. Anderson Cooper and Gwyneth Paltrow both dined at Che Fico and gave it \u003ca href=\"https://sf.eater.com/2018/4/23/17270828/gwyneth-paltrow-che-fico-sf-instagram\">the Instagram love\u003c/a>. Che Fico is an anchor for dining on the Divisadero corridor, the hottest restaurant zone in the city. The area is at the heart of the gentrification debate, arguably the hottest topic these days in San Francisco. It’s where $4 toast was invented. Google buses clog Divisadero’s narrow four lanes at morning and evening rush hour times. Real estate prices in the area are skyrocketing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There is just so much…EVERYTHING…right now in that particular neighborhood at this particular time. The sudden growth and controversies and the debates surrounding could all use a slice of humble pie.\u003c/p>\n\u003cfigure id=\"attachment_130510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130510\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00203-e1537310101636.jpg\" alt=\"Pinkerton's pies on display\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Pinkerton's pies on display \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And, on cue, here is Theorita, full of a case of Pinkerton’s unfussy, spectacular pies.\u003c/p>\n\u003cp>There, tucked inside by the sidewalk adjacent window, is a classic apple pie on display, perhaps next to the somewhat unexpected corn custard pie and the very unexpected passion fruit with bay leaf cream pie (slices are $5.50 and whole pies are $34). You’ll always find bourbon-chocolate-walnut pie because, Pinkerton joked to us, “San Francisco can’t get enough bourbon,” but it probably has a lot to do with the term “chocolate” in the filling. There might be a summer berry pie, or a peach and oatmeal crumble pie, or a raspberry and white nectarine pie, or a smaller “sweetie pie” topped with practically a whole pound of strawberries or raspberries (usually $10), or who knows what else is in season that Pinkerton is inspired by.\u003c/p>\n\u003cfigure id=\"attachment_130509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130509\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00214-e1537310002344.jpg\" alt=\"The PB & J pie à la mode\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The PB & J pie à la mode \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even that childhood sandwich favorite, PB & J, gets translated into a pie form with a crust similar to a peanut butter-oatmeal cookie and a “jelly” filling made of seedless Thomcords that are really only in season for the tail end of summer like tomatoes. Pinkerton is constantly tinkering with new pie crusts, fillings and toppings. There might be some chocolate in one crust or rosemary to join fresh raspberries. She’s having every bit as much fun within the genre of “pie” as the chefs upstairs are having with pasta. It’s really exciting to watch.\u003c/p>\n\u003cp>It’s not just pies, however, to tempt your sweet tooth. The salted pecan sticky bun is what generally jumps out to prospective diners first at the green-hued pastry case. It often resides next to a puffy brioche-based chocolate orange sugar bun. Then there are Danishes often filled with a sweet cheese of some sort and sometimes with berries or fruit. Pies might be the specialty of the house but Pinkerton wants Danishes to be considered the vital supporting character in the bakery cast. There are no croissants to be found, but those Danishes and savory roasted scallion “swirls” are part of the laminated dough family. You’ll also encounter “quick breads” and more breakfast-friendly baked items like a chamomile ginger scone and or a chocolate zucchini muffin.\u003c/p>\n\u003cfigure id=\"attachment_130511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130511\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00201-e1537310206308.jpg\" alt=\"It’s not just pies at Theorita that will tempt your sweet tooth.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">It’s not just pies at Theorita that will tempt your sweet tooth. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But, wait, then there are the cookies that range widely in size, shape and texture from seeds n’ berries oatmeal to sweet potato and coffee (most cookies are $3 and pastries are usually $4-$5). On the competitive San Francisco chocolate chip cookie scene, Pinkerton is very much trying to balance a crunchy exterior with a soft, tender interior and a good dose of butter for richness without being too distracting from the Vahlrona chocolate chunks. She aspires for the “best of both worlds” and the city’s cookie monsters appreciate that.\u003c/p>\n\u003cp>San Francisco’s diverse and abundant baking scene is one of the giant reasons that attracted Pinkerton to relocate to the Bay Area in the first place. And, her repertoire offered at Theorita very much follows in the same tradition of our local legends like Tartine, b. Patisserie and Craftsman & Wolves—baked goods that are comforting and approachable, slightly rooted in a classic American or French nature, then often given a clever tweak or seasonal produce boost. San Francisco baking doesn’t follow the rigid structure of, say, a Parisian patisserie or a Viennese bakery. We’re all about butter, sugar, produce and delicious fun. Theorita is now the latest stop on our city’s phenomenal tour de pastry cases.\u003c/p>\n\u003cp>Pinkerton’s personal journey didn’t involve staging at a legendary bakery or a canelé epiphany in the French countryside. It started in a very different countryside — what her website describes as the “rolling hills” of northeastern Ohio, though this writer lived for a year about an hour away and can attest that the “hills” are mild enough that he had to run in and out of sand bunkers on a golf course to get a hill workout. Simply put, it’s very pastoral farmland in northeast Ohio.\u003c/p>\n\u003cp>Her hometown of Alliance, Ohio, is the vintage slice of wholesome Americana that is rapidly disappearing from this country. It resides near the Akron-Canton part of the Buckeye state, just south of Cleveland, and best known to outsiders for being the home region of Lebron James, the Pro Football Hall of Fame, and Goodyear Tire and Rubber Company. Then there is a fourth thing that locals correctly boast about the area: the apple orchards.\u003c/p>\n\u003cp>Her maternal grandparents had an orchard, so its apple crop was always a part of Pinkerton’s childhood. Meanwhile, her parents always had a garden and young Pinkerton would help out with cooking at home. Becoming a chef was never something that she thought about while growing up, but there is no doubt that food, especially pie, was instrumental in her youth. Her grandmother, Theorita (the restaurant’s namesake), had spent decades perfecting various kinds of pies as the mother of five children and because her husband always wanted dessert. Pie was a somewhat fast, somewhat easy, and very delicious way to please the growing kids and hungry husband.\u003c/p>\n\u003cfigure id=\"attachment_130512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130512\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00216-e1537310376974.jpg\" alt=\"The "Theorita" logo was handwritten by Pinkerton's grandmother.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The \"Theorita\" logo was handwritten by Pinkerton's grandmother. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pinkerton later pursued a biology degree at Kent State and took a job working as a clerk at a bakery, which evolved into a full-time gig baking wedding cakes while also being a student. She left Kent State to open her own wedding cakes concept, “Let Them Eat Cake,” and then opted to learn more about savory cooking with a kitchen job at a local country club. After being largely self-taught, Pinkerton figured that a proper culinary education would greatly help her career prospects. So, she left Ohio for the swamp of our nation’s capital and studied pastry arts the now-closed L’Academie de Cuisine just outside D.C.\u003c/p>\n\u003cp>Her next stop after graduation was as a pastry chef for the Ritz-Carlton, Pentagon City, where she doesn’t have too many juicy politician stories to tell, but says there was “always drama, always something” going on. It was definitely a world away from Alliance, Ohio. As grand a stage as Arlington, Virginia is, Pinkerton was ready for the grander stage of a restaurant in the grandest restaurant market of the country.\u003c/p>\n\u003cp>Pinkerton’s first “restaurant job” happened to be at Eleven Madison Park in New York, which at the time in 2007, was not one of the “World’s 50 Best Restaurants.” It was merely an excellent restaurant in a gorgeous setting, owned by New York’s most successful restaurateur (Danny Meyer) and an innovative, immensely talented ex-San Francisco chef (Campton Place) named Daniel Humm. Eleven Madison Park wasn’t Eleven Madison Park back then. But, it was still a huge deal with the same name and a different type of ambition than it has now. For a first restaurant job to be there, well, it’s a huge accomplishment with not your average job debut pressure. Pinkerton clearly was ready and even chuckles when every writer, including this one, asks about how her first restaurant job was at the “pinnacle of her profession.” For Pinkerton, it was just her first restaurant job. It was work.\u003c/p>\n\u003cp>2009 was the breakthrough transition year for Eleven Madison Park and Pinkerton. Frank Bruni, then the New York Times Dining Critic, \u003ca href=\"https://www.nytimes.com/2009/08/12/dining/reviews/12rest.html\">awarded four stars for the restaurant\u003c/a>, a title held only by five restaurants today. That year, Pinkerton was promoted from Pastry Sous Chef to Executive Pastry Chef, and she deservedly reached the national spotlight in 2011 by taking the highest honor in the country for a pastry chef: the James Beard award for Outstanding Pastry Chef. \u003ca href=\"http://www.the-review.com/article/20110626/LIFESTYLE/306269490\">Here’s a fun piece\u003c/a> about that honor from her hometown’s newspaper in Ohio.\u003c/p>\n\u003cp>Pinkerton held the Executive Pastry Chef title at Eleven Madison Park for five years, overseeing a period when the restaurant had no shortage of cleverness and lofty ambition, serving carrot tartare in place of beef, for example, and creating a “New York History” tasting menu that included a mystery card game to determine one of the desserts for each diner. In 2014, she left the restaurant and New York for the greener (golden, really) pastures of San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_130525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130525\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DLCID_CheFico110-e1537376098184.jpg\" alt=\"Angela Pinkerton with her restaurant partners, David Nayfeld and Matthew Brewer.\" width=\"1920\" height=\"1278\">\u003cfigcaption class=\"wp-caption-text\">Angela Pinkerton with her restaurant partners, David Nayfeld and Matthew Brewer. \u003ccite>(Kira Lauren)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is where we need to step in and clarify for the general dining public that Pinkerton didn’t move to San Francisco because of Che Fico and Theorita, contrary to what many articles suggest. Pinkerton overlapped with David Nayfeld in Eleven Madison Park’s kitchen for a few years and the two became friends. Nayfeld is a Bay Area native and had subsequently moved to San Francisco after Eleven Madison Park, so the two connected and Nayfeld helped Pinkerton adjust to the Bay Area. She would even go to his family’s home for Thanksgiving.\u003c/p>\n\u003cp>Pinkerton spent several months working with Craftsman and Wolves’ William Werner to develop new pastries, coinciding with that bakery’s expansion to Russian Hill (now closed) and the Bayview, and a potential addition in Los Angeles that never happened. However, she really missed the energy of being in a restaurant.\u003c/p>\n\u003cp>Nayfeld always had plans for a Divisadero restaurant (what became Che Fico) with business partner Matt Brewer, a driving force behind some of Chicago’s marquee restaurants as a co-founder of the restaurant group Hogsalt Hospitality. Pinkerton signed on to help with their restaurant’s dessert program. Then, things really fell into place a little bit by chance when the third project of the Divisadero former auto shop complex (Che Fico, Boba Guys and Concept C) fell through. Che Fico’s investors were huge fans of Pinkerton’s work, both from her resume and desserts she made at dinners for them in San Francisco. So, this third space could be her domain. Pinkerton admits that it was “kind of crazy” that Che Fico and Theorita opened so close together, but the team was ready.\u003c/p>\n\u003cfigure id=\"attachment_130513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130513\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00184-e1537310532684.jpg\" alt=\"Savory options on the menu include Butter Fries: Kennebec french fries topped with house cultured butter.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Savory options on the menu include Butter Fries: Kennebec french fries topped with house cultured butter. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nayfeld is very much the lead voice at Che Fico with Pinkerton in charge of desserts, while it’s loosely vice versa for Theorita with Pinkerton’s baking and desserts as center stage, and Nayfeld responsible for the main breakfast, lunch and dinner food menu that compliments Pinkerton's extensive program. The experience at both restaurants is truly elevated to a pretty special level because of the unique ideas and skills each brings to the two kitchens.\u003c/p>\n\u003cfigure id=\"attachment_130518\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130518\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00196-e1537311078670.jpg\" alt=\"House made English muffins with jam and foie gras butter.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">House made English muffins with jam and foie gras butter. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nayfeld’s creations at Theorita vastly differ from Che Fico, but do have a similar contemporary/Californian take on a classic cuisine, just with Italy replaced by Iowa or Indiana. The dinner menu takes over at 5 PM, complemented by an impressive list of natural wines and Northern California beers. The double-stack burger with “special sauce” and both raw and caramelized onions on a potato bun is a blissfully messy affair, with the Marin Sun Farms “Mindful Meat” ground beef given a distinctive griddled exterior char ($15). It’s one of the most popular items for lunch and dinner with the fried chicken sandwich ($13) spruced up with shredded cabbage and housemade Sriracha.\u003c/p>\n\u003cfigure id=\"attachment_130516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130516\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00194-e1537310832455.jpg\" alt=\"The Theorita burger\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The Theorita burger \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pinkerton’s pastry case welcome guests at the door, where menus for counter service often mean there is a lot of lingering (it’s table service at night and planned to begin for weekend brunch soon) in front of the tempting baked goods. Then there are the diner design staples once you get past the entrance area — an open kitchen with stations in a line from griddle to fryer to salad assembly; a dozen stools at the granite kitchen counter; tufted booths in flannel, denim and leather that are inspired by the wardrobe that Pinkerton’s grandfather wears in a photo at the entrance with his wife, Theorita, and a motorcycle; and a glazed black and white tile floor.\u003c/p>\n\u003cp>Some modern elements from designer Jon de la Cruz (Che Fico, Leo's Oyster Bar) step into the equation, too, like exposed concrete walls and rafters above; colorful, groovy paintings of various people by local artist Tracy Piper above the booths; and a window in the rear of the space that allows diners to see into the pastry kitchen.\u003c/p>\n\u003cfigure id=\"attachment_130520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130520\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00212-e1537311444572.jpg\" alt=\"Make sure to save room for dessert like this Brownie Sundae\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Make sure to save room for dessert like this Brownie Sundae \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Calling Theorita just a “pie shop and dinette” is selling it short, much like labeling Che Fico as a place for just pizza and pasta. It’s a vintage Americana experience that reaches back in time, while leaping forwards, and making the genre fresh again. A ricotta and berry Danish or a pile of butter fries might not convince us that happy days are here again. However, for at least a few moments, these days are ours when sitting in a Theorita booth and digging into a slice of pie.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"www.theorita.com\">Theorita\u003c/a>\u003c/b>\u003cbr>\n834 Divisadero St.\u003cbr>\nSan Francisco, CA 94117\u003cbr>\n\u003ca href=\"https://www.facebook.com/theoritasf/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/theoritasf/\">Instagram\u003c/a>\u003cbr>\nHours: Breakfast Wednesday-Friday 7AM-11AM and Saturday-Sunday 8AM-3PM. Lunch Wednesday-Sunday 11AM-3PM. Dinner Wednesday-Sunday 5PM-11PM. Pastry case is open all day.\u003cbr>\nPrice: $-$$\u003c/p>\n\n",
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"excerpt": "James Beard Award Winning Pastry Chef Angela Pinkerton and her Che Fico Colleagues Offer Up a Slice of Pie and Midwest Dinerette Culture to SF’s Hottest Dining Corridor",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Baking a standout pie isn’t, well, as “easy as pie.”\u003c/p>\n\u003cp>Chances are extremely high that the majority of San Francisco home cooks aren’t baking their own pie because, from blueberry with a lattice crust to mincemeat with a brown sugar crumble, pies aren’t just a trivial “add a few ingredients, mix, throw in oven, and forget it while you answer emails” type of recipe if you’re going at it fully from scratch. Sure, the Pillsbury dough boy can help cut a few pie corners when you desperately want to put a pie on the table promptly, but, when crust is 50 to 60% of the whole pie equation, the likelihood of a transcendent pie in that case will have already been cut dramatically.\u003c/p>\n\u003cp>There’s no way around it—pies need tender loving care. San Francisco’s unofficial newly crowned master of the pie-baking art, Angela Pinkerton, offers up some critical advice to aspiring pie bakers that her “secret” to outstanding pie results isn’t really a deep piece of wisdom but something we need to be reminded: relax. Don’t overwork the dough. Don’t over-season the filling.\u003c/p>\n\u003cp>Pinkerton’s baking office these days is at four-week old \u003ca href=\"https://www.kqed.org/bayareabites/www.theorita.com\">Theorita\u003c/a>, a contemporary take on a mid 20th century Midwest dinette (think an intimate diner with a condensed menu) on the ground floor of a renovated autobody shop, below its neighbor and Divisadero’s scorching hot Cali-Italian cooking destination, Che Fico. Her name might ring a bell from a \u003ca href=\"https://www.kqed.org/bayareabites/126313/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza\">somewhat recent article\u003c/a> on this website when this writer chronicled the opening days of Che Fico, where Pinkerton is responsible for the fantastic rustic desserts.\u003c/p>\n\u003cfigure id=\"attachment_130507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130507\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00215-e1537309912409.jpg\" alt=\"Pinkerton's grandmother is the restaurant's namesake.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Pinkerton's grandmother is the restaurant's namesake. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To this day, Che Fico remains the most in-demand table of the moment, neck-and-neck with State Bird Provisions with who can have a longer sidewalk line at 6 PM on a given night. Anderson Cooper and Gwyneth Paltrow both dined at Che Fico and gave it \u003ca href=\"https://sf.eater.com/2018/4/23/17270828/gwyneth-paltrow-che-fico-sf-instagram\">the Instagram love\u003c/a>. Che Fico is an anchor for dining on the Divisadero corridor, the hottest restaurant zone in the city. The area is at the heart of the gentrification debate, arguably the hottest topic these days in San Francisco. It’s where $4 toast was invented. Google buses clog Divisadero’s narrow four lanes at morning and evening rush hour times. Real estate prices in the area are skyrocketing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There is just so much…EVERYTHING…right now in that particular neighborhood at this particular time. The sudden growth and controversies and the debates surrounding could all use a slice of humble pie.\u003c/p>\n\u003cfigure id=\"attachment_130510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130510\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00203-e1537310101636.jpg\" alt=\"Pinkerton's pies on display\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Pinkerton's pies on display \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And, on cue, here is Theorita, full of a case of Pinkerton’s unfussy, spectacular pies.\u003c/p>\n\u003cp>There, tucked inside by the sidewalk adjacent window, is a classic apple pie on display, perhaps next to the somewhat unexpected corn custard pie and the very unexpected passion fruit with bay leaf cream pie (slices are $5.50 and whole pies are $34). You’ll always find bourbon-chocolate-walnut pie because, Pinkerton joked to us, “San Francisco can’t get enough bourbon,” but it probably has a lot to do with the term “chocolate” in the filling. There might be a summer berry pie, or a peach and oatmeal crumble pie, or a raspberry and white nectarine pie, or a smaller “sweetie pie” topped with practically a whole pound of strawberries or raspberries (usually $10), or who knows what else is in season that Pinkerton is inspired by.\u003c/p>\n\u003cfigure id=\"attachment_130509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130509\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00214-e1537310002344.jpg\" alt=\"The PB & J pie à la mode\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The PB & J pie à la mode \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even that childhood sandwich favorite, PB & J, gets translated into a pie form with a crust similar to a peanut butter-oatmeal cookie and a “jelly” filling made of seedless Thomcords that are really only in season for the tail end of summer like tomatoes. Pinkerton is constantly tinkering with new pie crusts, fillings and toppings. There might be some chocolate in one crust or rosemary to join fresh raspberries. She’s having every bit as much fun within the genre of “pie” as the chefs upstairs are having with pasta. It’s really exciting to watch.\u003c/p>\n\u003cp>It’s not just pies, however, to tempt your sweet tooth. The salted pecan sticky bun is what generally jumps out to prospective diners first at the green-hued pastry case. It often resides next to a puffy brioche-based chocolate orange sugar bun. Then there are Danishes often filled with a sweet cheese of some sort and sometimes with berries or fruit. Pies might be the specialty of the house but Pinkerton wants Danishes to be considered the vital supporting character in the bakery cast. There are no croissants to be found, but those Danishes and savory roasted scallion “swirls” are part of the laminated dough family. You’ll also encounter “quick breads” and more breakfast-friendly baked items like a chamomile ginger scone and or a chocolate zucchini muffin.\u003c/p>\n\u003cfigure id=\"attachment_130511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130511\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00201-e1537310206308.jpg\" alt=\"It’s not just pies at Theorita that will tempt your sweet tooth.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">It’s not just pies at Theorita that will tempt your sweet tooth. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But, wait, then there are the cookies that range widely in size, shape and texture from seeds n’ berries oatmeal to sweet potato and coffee (most cookies are $3 and pastries are usually $4-$5). On the competitive San Francisco chocolate chip cookie scene, Pinkerton is very much trying to balance a crunchy exterior with a soft, tender interior and a good dose of butter for richness without being too distracting from the Vahlrona chocolate chunks. She aspires for the “best of both worlds” and the city’s cookie monsters appreciate that.\u003c/p>\n\u003cp>San Francisco’s diverse and abundant baking scene is one of the giant reasons that attracted Pinkerton to relocate to the Bay Area in the first place. And, her repertoire offered at Theorita very much follows in the same tradition of our local legends like Tartine, b. Patisserie and Craftsman & Wolves—baked goods that are comforting and approachable, slightly rooted in a classic American or French nature, then often given a clever tweak or seasonal produce boost. San Francisco baking doesn’t follow the rigid structure of, say, a Parisian patisserie or a Viennese bakery. We’re all about butter, sugar, produce and delicious fun. Theorita is now the latest stop on our city’s phenomenal tour de pastry cases.\u003c/p>\n\u003cp>Pinkerton’s personal journey didn’t involve staging at a legendary bakery or a canelé epiphany in the French countryside. It started in a very different countryside — what her website describes as the “rolling hills” of northeastern Ohio, though this writer lived for a year about an hour away and can attest that the “hills” are mild enough that he had to run in and out of sand bunkers on a golf course to get a hill workout. Simply put, it’s very pastoral farmland in northeast Ohio.\u003c/p>\n\u003cp>Her hometown of Alliance, Ohio, is the vintage slice of wholesome Americana that is rapidly disappearing from this country. It resides near the Akron-Canton part of the Buckeye state, just south of Cleveland, and best known to outsiders for being the home region of Lebron James, the Pro Football Hall of Fame, and Goodyear Tire and Rubber Company. Then there is a fourth thing that locals correctly boast about the area: the apple orchards.\u003c/p>\n\u003cp>Her maternal grandparents had an orchard, so its apple crop was always a part of Pinkerton’s childhood. Meanwhile, her parents always had a garden and young Pinkerton would help out with cooking at home. Becoming a chef was never something that she thought about while growing up, but there is no doubt that food, especially pie, was instrumental in her youth. Her grandmother, Theorita (the restaurant’s namesake), had spent decades perfecting various kinds of pies as the mother of five children and because her husband always wanted dessert. Pie was a somewhat fast, somewhat easy, and very delicious way to please the growing kids and hungry husband.\u003c/p>\n\u003cfigure id=\"attachment_130512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130512\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00216-e1537310376974.jpg\" alt=\"The "Theorita" logo was handwritten by Pinkerton's grandmother.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The \"Theorita\" logo was handwritten by Pinkerton's grandmother. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pinkerton later pursued a biology degree at Kent State and took a job working as a clerk at a bakery, which evolved into a full-time gig baking wedding cakes while also being a student. She left Kent State to open her own wedding cakes concept, “Let Them Eat Cake,” and then opted to learn more about savory cooking with a kitchen job at a local country club. After being largely self-taught, Pinkerton figured that a proper culinary education would greatly help her career prospects. So, she left Ohio for the swamp of our nation’s capital and studied pastry arts the now-closed L’Academie de Cuisine just outside D.C.\u003c/p>\n\u003cp>Her next stop after graduation was as a pastry chef for the Ritz-Carlton, Pentagon City, where she doesn’t have too many juicy politician stories to tell, but says there was “always drama, always something” going on. It was definitely a world away from Alliance, Ohio. As grand a stage as Arlington, Virginia is, Pinkerton was ready for the grander stage of a restaurant in the grandest restaurant market of the country.\u003c/p>\n\u003cp>Pinkerton’s first “restaurant job” happened to be at Eleven Madison Park in New York, which at the time in 2007, was not one of the “World’s 50 Best Restaurants.” It was merely an excellent restaurant in a gorgeous setting, owned by New York’s most successful restaurateur (Danny Meyer) and an innovative, immensely talented ex-San Francisco chef (Campton Place) named Daniel Humm. Eleven Madison Park wasn’t Eleven Madison Park back then. But, it was still a huge deal with the same name and a different type of ambition than it has now. For a first restaurant job to be there, well, it’s a huge accomplishment with not your average job debut pressure. Pinkerton clearly was ready and even chuckles when every writer, including this one, asks about how her first restaurant job was at the “pinnacle of her profession.” For Pinkerton, it was just her first restaurant job. It was work.\u003c/p>\n\u003cp>2009 was the breakthrough transition year for Eleven Madison Park and Pinkerton. Frank Bruni, then the New York Times Dining Critic, \u003ca href=\"https://www.nytimes.com/2009/08/12/dining/reviews/12rest.html\">awarded four stars for the restaurant\u003c/a>, a title held only by five restaurants today. That year, Pinkerton was promoted from Pastry Sous Chef to Executive Pastry Chef, and she deservedly reached the national spotlight in 2011 by taking the highest honor in the country for a pastry chef: the James Beard award for Outstanding Pastry Chef. \u003ca href=\"http://www.the-review.com/article/20110626/LIFESTYLE/306269490\">Here’s a fun piece\u003c/a> about that honor from her hometown’s newspaper in Ohio.\u003c/p>\n\u003cp>Pinkerton held the Executive Pastry Chef title at Eleven Madison Park for five years, overseeing a period when the restaurant had no shortage of cleverness and lofty ambition, serving carrot tartare in place of beef, for example, and creating a “New York History” tasting menu that included a mystery card game to determine one of the desserts for each diner. In 2014, she left the restaurant and New York for the greener (golden, really) pastures of San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_130525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130525\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DLCID_CheFico110-e1537376098184.jpg\" alt=\"Angela Pinkerton with her restaurant partners, David Nayfeld and Matthew Brewer.\" width=\"1920\" height=\"1278\">\u003cfigcaption class=\"wp-caption-text\">Angela Pinkerton with her restaurant partners, David Nayfeld and Matthew Brewer. \u003ccite>(Kira Lauren)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is where we need to step in and clarify for the general dining public that Pinkerton didn’t move to San Francisco because of Che Fico and Theorita, contrary to what many articles suggest. Pinkerton overlapped with David Nayfeld in Eleven Madison Park’s kitchen for a few years and the two became friends. Nayfeld is a Bay Area native and had subsequently moved to San Francisco after Eleven Madison Park, so the two connected and Nayfeld helped Pinkerton adjust to the Bay Area. She would even go to his family’s home for Thanksgiving.\u003c/p>\n\u003cp>Pinkerton spent several months working with Craftsman and Wolves’ William Werner to develop new pastries, coinciding with that bakery’s expansion to Russian Hill (now closed) and the Bayview, and a potential addition in Los Angeles that never happened. However, she really missed the energy of being in a restaurant.\u003c/p>\n\u003cp>Nayfeld always had plans for a Divisadero restaurant (what became Che Fico) with business partner Matt Brewer, a driving force behind some of Chicago’s marquee restaurants as a co-founder of the restaurant group Hogsalt Hospitality. Pinkerton signed on to help with their restaurant’s dessert program. Then, things really fell into place a little bit by chance when the third project of the Divisadero former auto shop complex (Che Fico, Boba Guys and Concept C) fell through. Che Fico’s investors were huge fans of Pinkerton’s work, both from her resume and desserts she made at dinners for them in San Francisco. So, this third space could be her domain. Pinkerton admits that it was “kind of crazy” that Che Fico and Theorita opened so close together, but the team was ready.\u003c/p>\n\u003cfigure id=\"attachment_130513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130513\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00184-e1537310532684.jpg\" alt=\"Savory options on the menu include Butter Fries: Kennebec french fries topped with house cultured butter.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Savory options on the menu include Butter Fries: Kennebec french fries topped with house cultured butter. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nayfeld is very much the lead voice at Che Fico with Pinkerton in charge of desserts, while it’s loosely vice versa for Theorita with Pinkerton’s baking and desserts as center stage, and Nayfeld responsible for the main breakfast, lunch and dinner food menu that compliments Pinkerton's extensive program. The experience at both restaurants is truly elevated to a pretty special level because of the unique ideas and skills each brings to the two kitchens.\u003c/p>\n\u003cfigure id=\"attachment_130518\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130518\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00196-e1537311078670.jpg\" alt=\"House made English muffins with jam and foie gras butter.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">House made English muffins with jam and foie gras butter. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nayfeld’s creations at Theorita vastly differ from Che Fico, but do have a similar contemporary/Californian take on a classic cuisine, just with Italy replaced by Iowa or Indiana. The dinner menu takes over at 5 PM, complemented by an impressive list of natural wines and Northern California beers. The double-stack burger with “special sauce” and both raw and caramelized onions on a potato bun is a blissfully messy affair, with the Marin Sun Farms “Mindful Meat” ground beef given a distinctive griddled exterior char ($15). It’s one of the most popular items for lunch and dinner with the fried chicken sandwich ($13) spruced up with shredded cabbage and housemade Sriracha.\u003c/p>\n\u003cfigure id=\"attachment_130516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130516\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00194-e1537310832455.jpg\" alt=\"The Theorita burger\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The Theorita burger \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pinkerton’s pastry case welcome guests at the door, where menus for counter service often mean there is a lot of lingering (it’s table service at night and planned to begin for weekend brunch soon) in front of the tempting baked goods. Then there are the diner design staples once you get past the entrance area — an open kitchen with stations in a line from griddle to fryer to salad assembly; a dozen stools at the granite kitchen counter; tufted booths in flannel, denim and leather that are inspired by the wardrobe that Pinkerton’s grandfather wears in a photo at the entrance with his wife, Theorita, and a motorcycle; and a glazed black and white tile floor.\u003c/p>\n\u003cp>Some modern elements from designer Jon de la Cruz (Che Fico, Leo's Oyster Bar) step into the equation, too, like exposed concrete walls and rafters above; colorful, groovy paintings of various people by local artist Tracy Piper above the booths; and a window in the rear of the space that allows diners to see into the pastry kitchen.\u003c/p>\n\u003cfigure id=\"attachment_130520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130520\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00212-e1537311444572.jpg\" alt=\"Make sure to save room for dessert like this Brownie Sundae\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Make sure to save room for dessert like this Brownie Sundae \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Calling Theorita just a “pie shop and dinette” is selling it short, much like labeling Che Fico as a place for just pizza and pasta. It’s a vintage Americana experience that reaches back in time, while leaping forwards, and making the genre fresh again. A ricotta and berry Danish or a pile of butter fries might not convince us that happy days are here again. However, for at least a few moments, these days are ours when sitting in a Theorita booth and digging into a slice of pie.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"www.theorita.com\">Theorita\u003c/a>\u003c/b>\u003cbr>\n834 Divisadero St.\u003cbr>\nSan Francisco, CA 94117\u003cbr>\n\u003ca href=\"https://www.facebook.com/theoritasf/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/theoritasf/\">Instagram\u003c/a>\u003cbr>\nHours: Breakfast Wednesday-Friday 7AM-11AM and Saturday-Sunday 8AM-3PM. Lunch Wednesday-Sunday 11AM-3PM. Dinner Wednesday-Sunday 5PM-11PM. Pastry case is open all day.\u003cbr>\nPrice: $-$$\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Father-Son Duo Turns Ruined Grapes Into Tasty Aid For Napa Fire Victims",
"title": "Father-Son Duo Turns Ruined Grapes Into Tasty Aid For Napa Fire Victims",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Coverage of the fires raging through California this summer is hard for anyone to watch, but it's especially difficult for the Cates family.\u003c/p>\n\u003cp>\"My wife can't even watch the news — it singes us to the core,\" says Chris Cates, a retired cardiologist whose family-owned Segassia Vineyard in Napa Valley, Calif., known for its rich cabernet, was ravaged by fires about this time last year.\u003c/p>\n\u003cp>His son, Andrew Cates, who operates Segassia and lives on the property, lost his home in the blaze. Fortunately, he was away at the time. While not all of the vines were lost, it will be 10 to 15 years before the vineyard is back to producing what it was before, says Chris Cates. The area around the vineyard, located on Mount Veeder, will never be the same — 1,500 redwoods burned.\u003c/p>\n\u003cp>Memories of that time are still painful for the Cates family to discuss. The October 2017 Tubbs fire in Napa and Sonoma counties claimed nearly 37,000 acres, 5,636 structures and 22 lives, making it the \u003ca href=\"http://www.fire.ca.gov/communications/downloads/fact_sheets/Top20_Destruction.pdf\">most destructive wildfire in California history\u003c/a>. While many vineyard owners were in shock over the devastating losses, this father-son team set out to make the best of the tragedy.\u003c/p>\n\u003cp>\"We said, 'What can we do in this situation?' We could lick our wounds, or we could get active and try to do something good,\" says Chris Cates.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>First, they looked at what remained of Segassia. While the fires burned multiple structures on their property and melted all the irrigation equipment (\"microwaved it from the inside out,\" says Chris Cates), only about 40 percent of the vines were actually burnt. The grapes could not be used for winemaking because of \u003ca href=\"https://www.npr.org/sections/thesalt/2017/12/13/570188980/winemakers-worry-wildfires-will-leave-whiff-of-ashtray-in-their-wine\">smoke taint\u003c/a>, but they weren't entirely un-harvestable.\u003c/p>\n\u003cp>Smoke taint only becomes a problem after fermentation, Andrew Cates says, when it can give wine a campfire-like flavor. Instead, they decided to test the grapes to see how they would taste as raisins.\u003c/p>\n\u003cp>A few years ago, the Cateses developed a patented process for turning wine grapes into raisins in an effort to reduce food waste. (About 5 percent of grapes are left behind on the vine each year and go to waste, says Andrew Cates.) The result was a crunchy, antioxidant-packed snack they called \u003ca href=\"https://rayzyn.com/\">RayZyns\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_130544\" class=\"wp-caption aligncenter\" style=\"max-width: 1507px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757.jpg\" alt=\"These grapes, tainted by smoke from the wildfires that burned through California's wine country last year, were picked quickly and turned into Rescue RayZins instead of being thrown away.\" width=\"1507\" height=\"2010\" class=\"size-full wp-image-130544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757.jpg 1507w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-520x694.jpg 520w\" sizes=\"(max-width: 1507px) 100vw, 1507px\">\u003cfigcaption class=\"wp-caption-text\">These grapes, tainted by smoke from the wildfires that burned through California's wine country last year, were picked quickly and turned into Rescue RayZins instead of being thrown away. \u003ccite>(Andrew Cates)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They decided to try their method with the smoke-tainted grapes. When dehydrated into RayZyns, the smoke-tainted cabernet grapes tasted fine — quite good, in fact, with no smoky notes — and contained the antioxidants of a glass of wine, but in concentrated, edible form.\u003c/p>\n\u003cp>\"Even though the smoke taint was there, we knew [RayZyns] would be a perfect product to utilize instead of throwing all these grapes away, which was what most people were going to do,\" says Andrew Cates.\u003c/p>\n\u003cp>Once word got out, many more vineyards wanted to donate their fruit to the raisin-making project. But even with the overwhelming response, finding labor, getting permits to enter burn areas and navigating the chaos in Napa Valley (including no water on many properties) proved challenging. Finances also became an issue, as the Cateses paid out of pocket for everything because they had to process the grapes immediately.\u003c/p>\n\u003cp>\"When you're picking grapes, it's a full-court press. You have to do it as fast as possible, usually in the heat of the day, and keep them cool before they start fermenting,\" explains Andrew Cates.\u003c/p>\n\u003cp>They called Steve Klein of Buena Tierra Vineyard Management, who was able to mobilize crews and, starting with Segassia, went from vineyard to vineyard, harvesting around 100 tons of fruit in November 2017. For a visual, imagine a football field covered with 200 to 300 Jacuzzis filled with grapes, says \u003cstrong>Chris \u003c/strong>Cates. \u003c/p>\n\u003cp>Early in 2018, they launched \u003ca href=\"https://rayzyn.com/products/4-5oz-rescue-rayzyn-two-pack-dark-chocolate-covered-cabnernayzyn\">Rescue RayZyns\u003c/a>, offering both regular and dark chocolate-coated varieties of the nonalcoholic seeded wine raisin. One dollar from every online purchase is split between the \u003ca href=\"https://www.napavalleycf.org/napa-valley-community-disaster-relief-fund/\">Napa Valley Community Disaster Relief Fund\u003c/a> and the \u003ca href=\"https://www.foodrecoverynetwork.org/\">Food Recovery Network\u003c/a>, an organization devoted to fighting food waste.\u003c/p>\n\u003cp>As for this year's crops that may have been damaged by smoke taint, \"we are poised to react,\" says Andrew Cates. \"It's more work for us, but it's important.\" \u003c/p>\n\u003cp>The amount of smoke taint on grapes around Mendocino County, where fires are currently the worst, is yet to be determined. If people in that area want to donate their grapes to the Rescue RayZyn project, they'll be able to do so, Andrew Cates says.\u003c/p>\n\u003cfigure id=\"attachment_130545\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/rayzyn4.5ozbag_chacocab_custom-14779a3c59921cfd0c2003f9768d44a5ef85ddf9.jpg\" alt=\"The Cates family created RayZyns in a bid to reduce food waste on their vineyard by using leftover grapes to make raisins.\" width=\"200\" height=\"352\" class=\"size-full wp-image-130545\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/rayzyn4.5ozbag_chacocab_custom-14779a3c59921cfd0c2003f9768d44a5ef85ddf9.jpg 200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rayzyn4.5ozbag_chacocab_custom-14779a3c59921cfd0c2003f9768d44a5ef85ddf9-160x282.jpg 160w\" sizes=\"(max-width: 200px) 100vw, 200px\">\u003cfigcaption class=\"wp-caption-text\">The Cates family created RayZyns in a bid to reduce food waste on their vineyard by using leftover grapes to make raisins. \u003ccite>(pialhovik/Getty Images/iStockphoto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Andrew and Chris Cates are aware that critics might be skeptical of a company going into an area of devastation to make the best of a bad situation — but also turn a profit. Yet it doesn't deter them.\u003c/p>\n\u003cp>\"Almost anybody who does good in time of a disaster will always face that question of motive,\" says Chris Cates. \"We've been through it ourselves; we lost everything. It's not like we were outsiders and said, 'There's a way to come in here and snipe something out of this.' \"\u003c/p>\n\u003cp>The next step for the Cateses is to take their efforts to a grander level by working with government agencies to aid in other disasters. RayZyns have a long shelf life (two to four years) and don't require refrigeration, so they have a lot of potential as a disaster food, says Andrew Cates. They reached out to the Federal Emergency Management Agency last year during recovery efforts after Hurricane Maria hit Puerto Rico, but were unable to help due to time constraints.\u003c/p>\n\u003cp>For now, the Cateses sell Rescue RayZyns online and in wine shops around the country; their regular RayZyns are sold at Costco and handed out to passengers on several airlines. But father and son say they measure success not in profit, but in the impact they've been able to make on their community and in advancing the way people think about food waste.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"If you think about things in the midst of hardship, you can do a lot of good,\" says Chris Cates, \"but you have to think about them in a different way.\" \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Father-Son+Duo+Turns+Ruined+Grapes+Into+Tasty+Aid+For+Napa+Fire+Victims&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "The Cates family has been turning excess wine grapes into raisins as a way to reduce food waste. Since last year's devastating fires in California's wine-growing region, they've expanded.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Coverage of the fires raging through California this summer is hard for anyone to watch, but it's especially difficult for the Cates family.\u003c/p>\n\u003cp>\"My wife can't even watch the news — it singes us to the core,\" says Chris Cates, a retired cardiologist whose family-owned Segassia Vineyard in Napa Valley, Calif., known for its rich cabernet, was ravaged by fires about this time last year.\u003c/p>\n\u003cp>His son, Andrew Cates, who operates Segassia and lives on the property, lost his home in the blaze. Fortunately, he was away at the time. While not all of the vines were lost, it will be 10 to 15 years before the vineyard is back to producing what it was before, says Chris Cates. The area around the vineyard, located on Mount Veeder, will never be the same — 1,500 redwoods burned.\u003c/p>\n\u003cp>Memories of that time are still painful for the Cates family to discuss. The October 2017 Tubbs fire in Napa and Sonoma counties claimed nearly 37,000 acres, 5,636 structures and 22 lives, making it the \u003ca href=\"http://www.fire.ca.gov/communications/downloads/fact_sheets/Top20_Destruction.pdf\">most destructive wildfire in California history\u003c/a>. While many vineyard owners were in shock over the devastating losses, this father-son team set out to make the best of the tragedy.\u003c/p>\n\u003cp>\"We said, 'What can we do in this situation?' We could lick our wounds, or we could get active and try to do something good,\" says Chris Cates.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>First, they looked at what remained of Segassia. While the fires burned multiple structures on their property and melted all the irrigation equipment (\"microwaved it from the inside out,\" says Chris Cates), only about 40 percent of the vines were actually burnt. The grapes could not be used for winemaking because of \u003ca href=\"https://www.npr.org/sections/thesalt/2017/12/13/570188980/winemakers-worry-wildfires-will-leave-whiff-of-ashtray-in-their-wine\">smoke taint\u003c/a>, but they weren't entirely un-harvestable.\u003c/p>\n\u003cp>Smoke taint only becomes a problem after fermentation, Andrew Cates says, when it can give wine a campfire-like flavor. Instead, they decided to test the grapes to see how they would taste as raisins.\u003c/p>\n\u003cp>A few years ago, the Cateses developed a patented process for turning wine grapes into raisins in an effort to reduce food waste. (About 5 percent of grapes are left behind on the vine each year and go to waste, says Andrew Cates.) The result was a crunchy, antioxidant-packed snack they called \u003ca href=\"https://rayzyn.com/\">RayZyns\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_130544\" class=\"wp-caption aligncenter\" style=\"max-width: 1507px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757.jpg\" alt=\"These grapes, tainted by smoke from the wildfires that burned through California's wine country last year, were picked quickly and turned into Rescue RayZins instead of being thrown away.\" width=\"1507\" height=\"2010\" class=\"size-full wp-image-130544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757.jpg 1507w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-520x694.jpg 520w\" sizes=\"(max-width: 1507px) 100vw, 1507px\">\u003cfigcaption class=\"wp-caption-text\">These grapes, tainted by smoke from the wildfires that burned through California's wine country last year, were picked quickly and turned into Rescue RayZins instead of being thrown away. \u003ccite>(Andrew Cates)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They decided to try their method with the smoke-tainted grapes. When dehydrated into RayZyns, the smoke-tainted cabernet grapes tasted fine — quite good, in fact, with no smoky notes — and contained the antioxidants of a glass of wine, but in concentrated, edible form.\u003c/p>\n\u003cp>\"Even though the smoke taint was there, we knew [RayZyns] would be a perfect product to utilize instead of throwing all these grapes away, which was what most people were going to do,\" says Andrew Cates.\u003c/p>\n\u003cp>Once word got out, many more vineyards wanted to donate their fruit to the raisin-making project. But even with the overwhelming response, finding labor, getting permits to enter burn areas and navigating the chaos in Napa Valley (including no water on many properties) proved challenging. Finances also became an issue, as the Cateses paid out of pocket for everything because they had to process the grapes immediately.\u003c/p>\n\u003cp>\"When you're picking grapes, it's a full-court press. You have to do it as fast as possible, usually in the heat of the day, and keep them cool before they start fermenting,\" explains Andrew Cates.\u003c/p>\n\u003cp>They called Steve Klein of Buena Tierra Vineyard Management, who was able to mobilize crews and, starting with Segassia, went from vineyard to vineyard, harvesting around 100 tons of fruit in November 2017. For a visual, imagine a football field covered with 200 to 300 Jacuzzis filled with grapes, says \u003cstrong>Chris \u003c/strong>Cates. \u003c/p>\n\u003cp>Early in 2018, they launched \u003ca href=\"https://rayzyn.com/products/4-5oz-rescue-rayzyn-two-pack-dark-chocolate-covered-cabnernayzyn\">Rescue RayZyns\u003c/a>, offering both regular and dark chocolate-coated varieties of the nonalcoholic seeded wine raisin. One dollar from every online purchase is split between the \u003ca href=\"https://www.napavalleycf.org/napa-valley-community-disaster-relief-fund/\">Napa Valley Community Disaster Relief Fund\u003c/a> and the \u003ca href=\"https://www.foodrecoverynetwork.org/\">Food Recovery Network\u003c/a>, an organization devoted to fighting food waste.\u003c/p>\n\u003cp>As for this year's crops that may have been damaged by smoke taint, \"we are poised to react,\" says Andrew Cates. \"It's more work for us, but it's important.\" \u003c/p>\n\u003cp>The amount of smoke taint on grapes around Mendocino County, where fires are currently the worst, is yet to be determined. If people in that area want to donate their grapes to the Rescue RayZyn project, they'll be able to do so, Andrew Cates says.\u003c/p>\n\u003cfigure id=\"attachment_130545\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/rayzyn4.5ozbag_chacocab_custom-14779a3c59921cfd0c2003f9768d44a5ef85ddf9.jpg\" alt=\"The Cates family created RayZyns in a bid to reduce food waste on their vineyard by using leftover grapes to make raisins.\" width=\"200\" height=\"352\" class=\"size-full wp-image-130545\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/rayzyn4.5ozbag_chacocab_custom-14779a3c59921cfd0c2003f9768d44a5ef85ddf9.jpg 200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rayzyn4.5ozbag_chacocab_custom-14779a3c59921cfd0c2003f9768d44a5ef85ddf9-160x282.jpg 160w\" sizes=\"(max-width: 200px) 100vw, 200px\">\u003cfigcaption class=\"wp-caption-text\">The Cates family created RayZyns in a bid to reduce food waste on their vineyard by using leftover grapes to make raisins. \u003ccite>(pialhovik/Getty Images/iStockphoto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Andrew and Chris Cates are aware that critics might be skeptical of a company going into an area of devastation to make the best of a bad situation — but also turn a profit. Yet it doesn't deter them.\u003c/p>\n\u003cp>\"Almost anybody who does good in time of a disaster will always face that question of motive,\" says Chris Cates. \"We've been through it ourselves; we lost everything. It's not like we were outsiders and said, 'There's a way to come in here and snipe something out of this.' \"\u003c/p>\n\u003cp>The next step for the Cateses is to take their efforts to a grander level by working with government agencies to aid in other disasters. RayZyns have a long shelf life (two to four years) and don't require refrigeration, so they have a lot of potential as a disaster food, says Andrew Cates. They reached out to the Federal Emergency Management Agency last year during recovery efforts after Hurricane Maria hit Puerto Rico, but were unable to help due to time constraints.\u003c/p>\n\u003cp>For now, the Cateses sell Rescue RayZyns online and in wine shops around the country; their regular RayZyns are sold at Costco and handed out to passengers on several airlines. But father and son say they measure success not in profit, but in the impact they've been able to make on their community and in advancing the way people think about food waste.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"If you think about things in the midst of hardship, you can do a lot of good,\" says Chris Cates, \"but you have to think about them in a different way.\" \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Father-Son+Duo+Turns+Ruined+Grapes+Into+Tasty+Aid+For+Napa+Fire+Victims&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Four Chefs Share the Importance of Feeding Your People",
"title": "Four Chefs Share the Importance of Feeding Your People",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The idea for Leslie Jonath’s new cookbook, \u003ca href=\"https://www.amazon.com/Feed-Your-People-Big-Hearted-Big-Batch/dp/157687804X\">\u003ci>Feed Your People: Big Batch, Big Hearted Cooking and Recipes to Gather Around\u003c/i>\u003c/a>, was born—ironically—from an experience she had eating solo. One night, she decided to attend a meal at \u003ca href=\"https://18reasons.org/\">18 Reasons\u003c/a>, a San Francisco nonprofit that provides cooking classes to low-income residents and hosts monthly community dinners. As a single diner, Jonath was a bit shy at the beginning of the meal, but it didn’t take long for her to feel the warmth of community inclusion.\u003c/p>\n\u003cp>Feed your people book cover“The experience confirmed my feeling that there is no easier way to meet and connect with people than at the table,” she writes in the book. That light-bulb moment, in fact, paved the way for a partnership with 18 Reasons and the collaborative creation of a “modern community cookbook,” which features recipes and practical instructions from 60 chefs on how to cook for large groups of people.\u003c/p>\n\u003cfigure id=\"attachment_130531\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-book-cover.jpg\" alt=\"Feed Your People: Big-Batch, Big-Hearted Cooking and Recipes to Gather Around\" width=\"700\" height=\"787\" class=\"size-full wp-image-130531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-book-cover.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-book-cover-160x180.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-book-cover-240x270.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-book-cover-375x422.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-book-cover-520x585.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Feed Your People: Big-Batch, Big-Hearted Cooking and Recipes to Gather Around \u003ccite>(powerHouse Books)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a recent weeknight, another community of people gathered in San Francisco—this time at Airbnb headquarters—to eat a meal together and hear from a panel of four local chefs who contributed to the book: chef and author \u003ca href=\"https://www.instagram.com/chefpmistry/?hl=en\">Preeti Mistry\u003c/a>, cookbook author \u003ca href=\"http://vietworldkitchen.com/\">Andrea Nguyen\u003c/a>, chef \u003ca href=\"https://www.tanyaholland.com/\">Tanya Holland\u003c/a>, and chef and business owner \u003ca href=\"http://www.biritemarket.com/who-we-are/our-history/\">Sam Mogannam\u003c/a>. The discussion, led by Airbnb’s food program manager, Regine DesRoches, explored the topic of just what community is, and how food creates, maintains, and strengthens communities. An edited and condensed transcript of the conversation follows.\u003c/p>\n\u003cp>\u003cb>Regine DesRoches:\u003c/b> This question goes to everybody on this panel. How do you feed your people? Is there a special dish or special gathering that feels like an opportunity for you to show love and friendship?\u003c/p>\n\u003cp>\u003cb>Andrea Nguyen:\u003c/b> I feed my people in a lot of different ways and sometimes my people is just my husband. He is one person, but he is also my people. My neighbors are my people, so I feed them by giving them a lot of stuff that I am recipe testing. That’s one way to feed them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Another way is to invite people over. A dear friend of ours had a fire recently. So I texted him and said ‘I’m so sorry about the fire, and if you want to come over anytime, let’s do it.’ And he said, ‘Let’s do it!’ And he said, ‘When I think of you, I think of dumplings. Can I come over and can we please make dumplings?’ So I set things up, made all the fillings and doughs and he came over and he brought champagne and everything was tremendously better by the end.\u003c/p>\n\u003cp>\u003cb>Preeti Mistry:\u003c/b> As an [Indian] immigrant, I grew up thinking of American food as really exotic because it was not the food that I ate at home.\u003c/p>\n\u003cp>I really love cooking this super North American traditional Thanksgiving and doing everything, even the cranberries. Nobody eats them, but still. Thanksgiving doesn’t have any religious affiliation. To me it felt like, this is for everyone. Mashed potatoes and stuffing and turkey and gravy, it was like all those things you see on TV that the American people eat like every day and I was so excited about that.\u003c/p>\n\u003cp>It’s those kinds of moments when I feel like I can do something elaborate and really make people’s days, make their evening, make them feel pumped by food.\u003c/p>\n\u003cfigure id=\"attachment_130535\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-mogannam-holland-by-daniela-gerson-inline-2-700x1050.jpg\" alt=\"Sam Mogannam and Tanya Holland laugh during the Airbnb event.\" width=\"700\" height=\"1050\" class=\"size-full wp-image-130535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-mogannam-holland-by-daniela-gerson-inline-2-700x1050.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-mogannam-holland-by-daniela-gerson-inline-2-700x1050-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-mogannam-holland-by-daniela-gerson-inline-2-700x1050-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-mogannam-holland-by-daniela-gerson-inline-2-700x1050-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-mogannam-holland-by-daniela-gerson-inline-2-700x1050-520x780.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Sam Mogannam and Tanya Holland laugh during the Airbnb event. \u003ccite>(Chef Daniela Gerson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Tanya Holland:\u003c/b> Even though I went to school in France, I am greatly influenced by my mom: frying chicken and making gumbo and leaving the door open and making sure that anyone who needed a plate or wanted to eat would have it. And those are the most popular dishes at my restaurant.\u003c/p>\n\u003cp>And then gumbo too, that big pot of slow-cooked food I really enjoy. So those are two dishes I like to feed my people with.\u003c/p>\n\u003cp>\u003cb>Sam Mogannam:\u003c/b> I learned to feed my people from my mom, and I think the most important ingredient that she cooks with is love. It’s the base for everything that I do. My mom was always willing to share, and she taught me how important it was to share whatever it is that you have and to share yourself. And, for me, cooking is that, right? And feeding is that. It’s sharing, it’s giving of yourself and connecting.\u003c/p>\n\u003cp>\u003cb>DesRoches:\u003c/b> Andrea, as a teacher and expert on Asian food, how does the culture embrace big-batch food? Is it a part of the collective heritage?\u003c/p>\n\u003cfigure id=\"attachment_130536\" class=\"wp-caption alignright\" style=\"max-width: 350px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-andrea-nguyen.jpg\" alt=\"Andrea Nguyen\" width=\"350\" height=\"429\" class=\"size-full wp-image-130536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-andrea-nguyen.jpg 350w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-andrea-nguyen-160x196.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-andrea-nguyen-240x294.jpg 240w\" sizes=\"(max-width: 350px) 100vw, 350px\">\u003cfigcaption class=\"wp-caption-text\">Andrea Nguyen \u003ccite>(Viet World Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen: I think that’s inherent in a lot of Asian cooking. Because there’s so much damn chopping involved; so much prep work. And people traditionally didn’t have a machine, so you’re pounding and chopping and squatting on the floor … But there’s a thing about communal cooking, communal prepping. All the food is labor-intensive, but the labor is reduced because you’re spreading the work out. And it’s not even work because it is time to share and you’re gossiping. When I was growing up my mom had a family of seven to feed and when we fled Vietnam, she packed a little orange notebook with handwritten recipes. My sisters and I became her little minions. We cooked together, with my mom overseeing these projects. And my brother, she’d send him out with a machete to get a piece of a banana leaf from the front [yard].\u003c/p>\n\u003cp>We were always feeding our family, but also larger family gatherings and reunions happened a lot. And when we came to the United States, it was really important for our family to touch base with other refugees and with our immediate family too. So family gatherings were always extended-family gatherings.\u003c/p>\n\u003cp>\u003cb>DesRoches:\u003c/b> Preeti, so you have a fascinating background. How has your community influenced you in your unique expression of cooking, and what have you done to shape your community in return?\u003c/p>\n\u003cp>\u003cb>Mistry:\u003c/b> As an immigrant community, food is so important: It’s really what binds us. I think about when my father moved to the United States before my sisters and my mother and his first friend was the other Gujarati doctor at the hospital, and his wife was there. So they were like, ‘Hey, come to our house for dinner.’ And my parents really paid that forward as they got older. My mom’s a pretty good cook. And they were known as good entertainers. People always had a good time at their house.\u003c/p>\n\u003cfigure id=\"attachment_130537\" class=\"wp-caption alignright\" style=\"max-width: 467px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-preeti-mistry.jpg\" alt=\"Preeti Mistry\" width=\"467\" height=\"533\" class=\"size-full wp-image-130537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-preeti-mistry.jpg 467w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-preeti-mistry-160x183.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-preeti-mistry-240x274.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-preeti-mistry-375x428.jpg 375w\" sizes=\"(max-width: 467px) 100vw, 467px\">\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry \u003ccite>(Racist Sandwich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My wife and I met when we were really young, in our early 20s. We went to San Francisco and we didn’t have any money. I realized I couldn’t survive on burritos and slices of pizza, and I started missing my mom’s cooking. I grew up eating from-scratch meals five, six nights a week.\u003c/p>\n\u003cp>So I started cooking, and we would have friends over and it just kind of came naturally to me. And the entertaining part came really naturally to my wife … It kind of created this community. Ann and I really felt proud that we were the household that everyone wanted to come to and they felt really taken care of while they were there. And then people were like, ‘You guys should really open a restaurant.’\u003c/p>\n\u003cp>I feel like it really has translated well into our lives: I see my parents and the community around them. And for us it has become the Oakland community, which is a very diverse community. The queer community also really seemed to find \u003ca href=\"http://www.juhubeachclub.com/\">Juhu\u003c/a> as a place that spoke to them.\u003c/p>\n\u003cp>I’m sure some of you remember the pride weekend when the Supreme Court legalized same-sex marriage in the whole country. And all of a sudden all these people just started showing up: friends, friends of friends, and random queer people that we didn’t even know. People just felt like this was a place they wanted to come to celebrate this moment and to be in a community. I remember I was working the line and I texted my wife, ‘I think you should get down here right now … and experience this moment.’\u003c/p>\n\u003cp>I feel this same sort of emotional pride in bringing my community—a community that’s mostly women of color, queer, in Oakland, and their friends and neighbors and allies together—that my family feels with their Indian community in Ohio.\u003c/p>\n\u003cp>\u003cb>DesRoches:\u003c/b> Tanya, how did your upbringing lead you to choose to create \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a> in such a way that it feels like a community? Was it your intention from the very beginning?\u003c/p>\n\u003cp>\u003cb>Holland:\u003c/b> I tried to come up with a concept that reflected the neighborhood. Living in Oakland, I saw this largely African-American population and I felt like the eating establishments were not representing that population well. My goal for years was to highlight the cuisine of my heritage.\u003c/p>\n\u003cfigure id=\"attachment_130538\" class=\"wp-caption alignright\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-tanya-holland.jpg\" alt=\"Tanya Holland\" width=\"700\" height=\"933\" class=\"size-full wp-image-130538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-tanya-holland.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-tanya-holland-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-tanya-holland-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-tanya-holland-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-tanya-holland-520x693.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland \u003ccite>(BlueCart)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m not a child of an immigrant; I’m a child of a formerly enslaved people. And so…it’s a very different dynamic, especially the baggage that’s associated with the cuisine. And, you know, soul food for so long has been looked upon as bad for you, ‘It’s all fatty, it’s this and that, it’s causing obesity.’ And so I had to deal with that a lot opening up. But clearly, people got over that and because my intention is diversity, I always aspired to have a larger restaurant and I wanted everybody to feel like they could come in because I didn’t want one group to take over, and every day I don’t take for granted how diverse the population is in my restaurant: of gender persuasion, color, ethnicity, age, socioeconomic levels. And it’s because that’s my intention. I welcome everyone and I create this community. My parents always told me, ‘Everyone is welcome.’ So I just kind of carried that through with me and that’s how I connect with other people in this world. So it’s just authentic.\u003c/p>\n\u003cp>\u003cb>DesRoches:\u003c/b> Sam, your mission is to create community through food. At \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> you create community in every aspect of the business, from how you work with farms and vendors to your employee culture and day-to-day operations. Can you give us a specific example of something that you’ve done that has had a positive impact on the community?\u003c/p>\n\u003cfigure id=\"attachment_130539\" class=\"wp-caption alignright\" style=\"max-width: 332px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-sam-mogannan.jpg\" alt=\"Sam Mogannam\" width=\"332\" height=\"400\" class=\"size-full wp-image-130539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-sam-mogannan.jpg 332w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-sam-mogannan-160x193.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-sam-mogannan-240x289.jpg 240w\" sizes=\"(max-width: 332px) 100vw, 332px\">\u003cfigcaption class=\"wp-caption-text\">Sam Mogannam\u003cbr> \u003ccite>(Civil Eats)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mogannam: The example that I want to share is 18 Reasons. It’s really top of the mind for me because we’re celebrating our 10th anniversary.\u003c/p>\n\u003cp>18 Reasons started off at this tiny little 200-square-foot space. We started playing around in the space and feeding people, bringing in some of our producers and giving them a chance to connect with the people that they’re actually feeding on a daily basis. It’s so hard for a rancher or a cheesemaker or a winemaker to truly connect with the people that are consuming their food. So many farmers love going to the farmers’ market, that’s their opportunity to connect, right?\u003c/p>\n\u003cp>We’d work all day and then go and do these events at night and quickly realized that our neighborhood, our community, really needed space to connect like this, around a big table where you can look at each other in the eye, enjoy a glass of wine, and share a big plate of food. It was physical, it was real, it was emotional. We started to expand the program, we started teaching kids and teens, and five years in we were fortunately able to merge with another awesome organization, Three Squares, and then we really began to run the programming and teaching beyond 18th Street.\u003c/p>\n\u003cp>We’re in the entire Bay Area, teaching 3,000 students for free outside of our 18th Street classroom basic nutrition, basic cooking, and giving them a space to find that pride to connect with other people, to eat a nutritious meal. Our students graduate and they get a certificate, and for many it’s the first time they are recognized publicly for doing anything.\u003c/p>\n\u003cp>Feed Your People \u003ci>author Leslie Jonath will be teaching a class, \u003ca href=\"https://www.sfcooking.com/hands-on-cooking-classes/cook-the-book-feed-your-people/?datetime=2018-10-13-16:00\">Feed Your People like a Jewish Grandma!\u003c/a>, on October 13, 2018 at the SF Cooking School.\u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2018/09/13/four-chefs-share-the-importance-of-feeding-your-people/\">Civil Eats.\u003c/a>\u003c/i>\u003c/p>\n\n",
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"excerpt": "In a roundtable conversation, Tanya Holland, Preeti Mistry, Sam Mogannam, and Andrea Nguyen discuss their contributions to a new book on how formative food experiences inspire community nourishment.",
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"description": "In a roundtable conversation, Tanya Holland, Preeti Mistry, Sam Mogannam, and Andrea Nguyen discuss their contributions to a new book on how formative food experiences inspire community nourishment.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The idea for Leslie Jonath’s new cookbook, \u003ca href=\"https://www.amazon.com/Feed-Your-People-Big-Hearted-Big-Batch/dp/157687804X\">\u003ci>Feed Your People: Big Batch, Big Hearted Cooking and Recipes to Gather Around\u003c/i>\u003c/a>, was born—ironically—from an experience she had eating solo. One night, she decided to attend a meal at \u003ca href=\"https://18reasons.org/\">18 Reasons\u003c/a>, a San Francisco nonprofit that provides cooking classes to low-income residents and hosts monthly community dinners. As a single diner, Jonath was a bit shy at the beginning of the meal, but it didn’t take long for her to feel the warmth of community inclusion.\u003c/p>\n\u003cp>Feed your people book cover“The experience confirmed my feeling that there is no easier way to meet and connect with people than at the table,” she writes in the book. That light-bulb moment, in fact, paved the way for a partnership with 18 Reasons and the collaborative creation of a “modern community cookbook,” which features recipes and practical instructions from 60 chefs on how to cook for large groups of people.\u003c/p>\n\u003cfigure id=\"attachment_130531\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-book-cover.jpg\" alt=\"Feed Your People: Big-Batch, Big-Hearted Cooking and Recipes to Gather Around\" width=\"700\" height=\"787\" class=\"size-full wp-image-130531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-book-cover.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-book-cover-160x180.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-book-cover-240x270.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-book-cover-375x422.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-book-cover-520x585.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Feed Your People: Big-Batch, Big-Hearted Cooking and Recipes to Gather Around \u003ccite>(powerHouse Books)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a recent weeknight, another community of people gathered in San Francisco—this time at Airbnb headquarters—to eat a meal together and hear from a panel of four local chefs who contributed to the book: chef and author \u003ca href=\"https://www.instagram.com/chefpmistry/?hl=en\">Preeti Mistry\u003c/a>, cookbook author \u003ca href=\"http://vietworldkitchen.com/\">Andrea Nguyen\u003c/a>, chef \u003ca href=\"https://www.tanyaholland.com/\">Tanya Holland\u003c/a>, and chef and business owner \u003ca href=\"http://www.biritemarket.com/who-we-are/our-history/\">Sam Mogannam\u003c/a>. The discussion, led by Airbnb’s food program manager, Regine DesRoches, explored the topic of just what community is, and how food creates, maintains, and strengthens communities. An edited and condensed transcript of the conversation follows.\u003c/p>\n\u003cp>\u003cb>Regine DesRoches:\u003c/b> This question goes to everybody on this panel. How do you feed your people? Is there a special dish or special gathering that feels like an opportunity for you to show love and friendship?\u003c/p>\n\u003cp>\u003cb>Andrea Nguyen:\u003c/b> I feed my people in a lot of different ways and sometimes my people is just my husband. He is one person, but he is also my people. My neighbors are my people, so I feed them by giving them a lot of stuff that I am recipe testing. That’s one way to feed them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Another way is to invite people over. A dear friend of ours had a fire recently. So I texted him and said ‘I’m so sorry about the fire, and if you want to come over anytime, let’s do it.’ And he said, ‘Let’s do it!’ And he said, ‘When I think of you, I think of dumplings. Can I come over and can we please make dumplings?’ So I set things up, made all the fillings and doughs and he came over and he brought champagne and everything was tremendously better by the end.\u003c/p>\n\u003cp>\u003cb>Preeti Mistry:\u003c/b> As an [Indian] immigrant, I grew up thinking of American food as really exotic because it was not the food that I ate at home.\u003c/p>\n\u003cp>I really love cooking this super North American traditional Thanksgiving and doing everything, even the cranberries. Nobody eats them, but still. Thanksgiving doesn’t have any religious affiliation. To me it felt like, this is for everyone. Mashed potatoes and stuffing and turkey and gravy, it was like all those things you see on TV that the American people eat like every day and I was so excited about that.\u003c/p>\n\u003cp>It’s those kinds of moments when I feel like I can do something elaborate and really make people’s days, make their evening, make them feel pumped by food.\u003c/p>\n\u003cfigure id=\"attachment_130535\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-mogannam-holland-by-daniela-gerson-inline-2-700x1050.jpg\" alt=\"Sam Mogannam and Tanya Holland laugh during the Airbnb event.\" width=\"700\" height=\"1050\" class=\"size-full wp-image-130535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-mogannam-holland-by-daniela-gerson-inline-2-700x1050.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-mogannam-holland-by-daniela-gerson-inline-2-700x1050-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-mogannam-holland-by-daniela-gerson-inline-2-700x1050-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-mogannam-holland-by-daniela-gerson-inline-2-700x1050-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-mogannam-holland-by-daniela-gerson-inline-2-700x1050-520x780.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Sam Mogannam and Tanya Holland laugh during the Airbnb event. \u003ccite>(Chef Daniela Gerson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Tanya Holland:\u003c/b> Even though I went to school in France, I am greatly influenced by my mom: frying chicken and making gumbo and leaving the door open and making sure that anyone who needed a plate or wanted to eat would have it. And those are the most popular dishes at my restaurant.\u003c/p>\n\u003cp>And then gumbo too, that big pot of slow-cooked food I really enjoy. So those are two dishes I like to feed my people with.\u003c/p>\n\u003cp>\u003cb>Sam Mogannam:\u003c/b> I learned to feed my people from my mom, and I think the most important ingredient that she cooks with is love. It’s the base for everything that I do. My mom was always willing to share, and she taught me how important it was to share whatever it is that you have and to share yourself. And, for me, cooking is that, right? And feeding is that. It’s sharing, it’s giving of yourself and connecting.\u003c/p>\n\u003cp>\u003cb>DesRoches:\u003c/b> Andrea, as a teacher and expert on Asian food, how does the culture embrace big-batch food? Is it a part of the collective heritage?\u003c/p>\n\u003cfigure id=\"attachment_130536\" class=\"wp-caption alignright\" style=\"max-width: 350px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-andrea-nguyen.jpg\" alt=\"Andrea Nguyen\" width=\"350\" height=\"429\" class=\"size-full wp-image-130536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-andrea-nguyen.jpg 350w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-andrea-nguyen-160x196.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-andrea-nguyen-240x294.jpg 240w\" sizes=\"(max-width: 350px) 100vw, 350px\">\u003cfigcaption class=\"wp-caption-text\">Andrea Nguyen \u003ccite>(Viet World Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen: I think that’s inherent in a lot of Asian cooking. Because there’s so much damn chopping involved; so much prep work. And people traditionally didn’t have a machine, so you’re pounding and chopping and squatting on the floor … But there’s a thing about communal cooking, communal prepping. All the food is labor-intensive, but the labor is reduced because you’re spreading the work out. And it’s not even work because it is time to share and you’re gossiping. When I was growing up my mom had a family of seven to feed and when we fled Vietnam, she packed a little orange notebook with handwritten recipes. My sisters and I became her little minions. We cooked together, with my mom overseeing these projects. And my brother, she’d send him out with a machete to get a piece of a banana leaf from the front [yard].\u003c/p>\n\u003cp>We were always feeding our family, but also larger family gatherings and reunions happened a lot. And when we came to the United States, it was really important for our family to touch base with other refugees and with our immediate family too. So family gatherings were always extended-family gatherings.\u003c/p>\n\u003cp>\u003cb>DesRoches:\u003c/b> Preeti, so you have a fascinating background. How has your community influenced you in your unique expression of cooking, and what have you done to shape your community in return?\u003c/p>\n\u003cp>\u003cb>Mistry:\u003c/b> As an immigrant community, food is so important: It’s really what binds us. I think about when my father moved to the United States before my sisters and my mother and his first friend was the other Gujarati doctor at the hospital, and his wife was there. So they were like, ‘Hey, come to our house for dinner.’ And my parents really paid that forward as they got older. My mom’s a pretty good cook. And they were known as good entertainers. People always had a good time at their house.\u003c/p>\n\u003cfigure id=\"attachment_130537\" class=\"wp-caption alignright\" style=\"max-width: 467px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-preeti-mistry.jpg\" alt=\"Preeti Mistry\" width=\"467\" height=\"533\" class=\"size-full wp-image-130537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-preeti-mistry.jpg 467w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-preeti-mistry-160x183.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-preeti-mistry-240x274.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-preeti-mistry-375x428.jpg 375w\" sizes=\"(max-width: 467px) 100vw, 467px\">\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry \u003ccite>(Racist Sandwich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My wife and I met when we were really young, in our early 20s. We went to San Francisco and we didn’t have any money. I realized I couldn’t survive on burritos and slices of pizza, and I started missing my mom’s cooking. I grew up eating from-scratch meals five, six nights a week.\u003c/p>\n\u003cp>So I started cooking, and we would have friends over and it just kind of came naturally to me. And the entertaining part came really naturally to my wife … It kind of created this community. Ann and I really felt proud that we were the household that everyone wanted to come to and they felt really taken care of while they were there. And then people were like, ‘You guys should really open a restaurant.’\u003c/p>\n\u003cp>I feel like it really has translated well into our lives: I see my parents and the community around them. And for us it has become the Oakland community, which is a very diverse community. The queer community also really seemed to find \u003ca href=\"http://www.juhubeachclub.com/\">Juhu\u003c/a> as a place that spoke to them.\u003c/p>\n\u003cp>I’m sure some of you remember the pride weekend when the Supreme Court legalized same-sex marriage in the whole country. And all of a sudden all these people just started showing up: friends, friends of friends, and random queer people that we didn’t even know. People just felt like this was a place they wanted to come to celebrate this moment and to be in a community. I remember I was working the line and I texted my wife, ‘I think you should get down here right now … and experience this moment.’\u003c/p>\n\u003cp>I feel this same sort of emotional pride in bringing my community—a community that’s mostly women of color, queer, in Oakland, and their friends and neighbors and allies together—that my family feels with their Indian community in Ohio.\u003c/p>\n\u003cp>\u003cb>DesRoches:\u003c/b> Tanya, how did your upbringing lead you to choose to create \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a> in such a way that it feels like a community? Was it your intention from the very beginning?\u003c/p>\n\u003cp>\u003cb>Holland:\u003c/b> I tried to come up with a concept that reflected the neighborhood. Living in Oakland, I saw this largely African-American population and I felt like the eating establishments were not representing that population well. My goal for years was to highlight the cuisine of my heritage.\u003c/p>\n\u003cfigure id=\"attachment_130538\" class=\"wp-caption alignright\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-tanya-holland.jpg\" alt=\"Tanya Holland\" width=\"700\" height=\"933\" class=\"size-full wp-image-130538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-tanya-holland.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-tanya-holland-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-tanya-holland-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-tanya-holland-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-tanya-holland-520x693.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland \u003ccite>(BlueCart)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m not a child of an immigrant; I’m a child of a formerly enslaved people. And so…it’s a very different dynamic, especially the baggage that’s associated with the cuisine. And, you know, soul food for so long has been looked upon as bad for you, ‘It’s all fatty, it’s this and that, it’s causing obesity.’ And so I had to deal with that a lot opening up. But clearly, people got over that and because my intention is diversity, I always aspired to have a larger restaurant and I wanted everybody to feel like they could come in because I didn’t want one group to take over, and every day I don’t take for granted how diverse the population is in my restaurant: of gender persuasion, color, ethnicity, age, socioeconomic levels. And it’s because that’s my intention. I welcome everyone and I create this community. My parents always told me, ‘Everyone is welcome.’ So I just kind of carried that through with me and that’s how I connect with other people in this world. So it’s just authentic.\u003c/p>\n\u003cp>\u003cb>DesRoches:\u003c/b> Sam, your mission is to create community through food. At \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> you create community in every aspect of the business, from how you work with farms and vendors to your employee culture and day-to-day operations. Can you give us a specific example of something that you’ve done that has had a positive impact on the community?\u003c/p>\n\u003cfigure id=\"attachment_130539\" class=\"wp-caption alignright\" style=\"max-width: 332px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-sam-mogannan.jpg\" alt=\"Sam Mogannam\" width=\"332\" height=\"400\" class=\"size-full wp-image-130539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-sam-mogannan.jpg 332w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-sam-mogannan-160x193.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-sam-mogannan-240x289.jpg 240w\" sizes=\"(max-width: 332px) 100vw, 332px\">\u003cfigcaption class=\"wp-caption-text\">Sam Mogannam\u003cbr> \u003ccite>(Civil Eats)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mogannam: The example that I want to share is 18 Reasons. It’s really top of the mind for me because we’re celebrating our 10th anniversary.\u003c/p>\n\u003cp>18 Reasons started off at this tiny little 200-square-foot space. We started playing around in the space and feeding people, bringing in some of our producers and giving them a chance to connect with the people that they’re actually feeding on a daily basis. It’s so hard for a rancher or a cheesemaker or a winemaker to truly connect with the people that are consuming their food. So many farmers love going to the farmers’ market, that’s their opportunity to connect, right?\u003c/p>\n\u003cp>We’d work all day and then go and do these events at night and quickly realized that our neighborhood, our community, really needed space to connect like this, around a big table where you can look at each other in the eye, enjoy a glass of wine, and share a big plate of food. It was physical, it was real, it was emotional. We started to expand the program, we started teaching kids and teens, and five years in we were fortunately able to merge with another awesome organization, Three Squares, and then we really began to run the programming and teaching beyond 18th Street.\u003c/p>\n\u003cp>We’re in the entire Bay Area, teaching 3,000 students for free outside of our 18th Street classroom basic nutrition, basic cooking, and giving them a space to find that pride to connect with other people, to eat a nutritious meal. Our students graduate and they get a certificate, and for many it’s the first time they are recognized publicly for doing anything.\u003c/p>\n\u003cp>Feed Your People \u003ci>author Leslie Jonath will be teaching a class, \u003ca href=\"https://www.sfcooking.com/hands-on-cooking-classes/cook-the-book-feed-your-people/?datetime=2018-10-13-16:00\">Feed Your People like a Jewish Grandma!\u003c/a>, on October 13, 2018 at the SF Cooking School.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2018/09/13/four-chefs-share-the-importance-of-feeding-your-people/\">Civil Eats.\u003c/a>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "OG Asian Fusion Brunch: A Reflection of Chinese Cuisine in the Philippines",
"title": "OG Asian Fusion Brunch: A Reflection of Chinese Cuisine in the Philippines",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When \u003ca href=\"http://saloseries.com/\">Chef Yana Gilbuena\u003c/a> asks you to host a cannabis-infused private brunch to explore the parallels between traditional Chinese and Filipino cuisine—you jump on it! Yana, a nomadic Filipina chef, took her pop-up feasts to all fifty states in fifty weeks, an impressive feat in order to share her kamayan-style dinners, a style of dining where you eat with your hands. I first learned how to eat with my hands at one of her dinners and, throughout the years, we’ve bonded over our love of good food, travel, and of course, cannabis.\u003c/p>\n\u003cp>Food is a tie that binds us together, and magic happens when we trade ideas and get inspired by one another. Coming from a Taiwanese-Chinese American heritage, I’ve enjoyed many of Chef Yana’s meals and found various similarities in the ingredients and flavor profiles used in both our cuisines. After this discovery, all the pieces seemed to fall into place for our OG Asian Fusion brunch collaboration to be born. Our good friends from \u003ca href=\"http://potdhuile.com/\">Pot d’Huile\u003c/a> (also a Filipino-run company) graciously hopped on as our CBD olive oil sponsor, and \u003ca href=\"https://realoystercult.com/\">Real Oyster Cult\u003c/a> shipped succulent, farm fresh Kaipara oysters for this private event.\u003c/p>\n\u003cfigure id=\"attachment_130237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130237\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542.jpg\" alt=\"Succulent, farm fresh Kaipara oysters from Real Oyster Cult.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Succulent, farm fresh Kaipara oysters from Real Oyster Cult. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Yana comes from Iloilo City on Panay Island in the Philippines. She explains, “It’s one of the oldest port cities and many Chinese immigrants passed through there.” Foreign trade with the Chinese began in the 11th century in the Philippines and the influences are quite evident in the cuisine.\u003c/p>\n\u003cfigure id=\"attachment_130238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130238 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594.jpg\" alt=\"Chef Yana Gilbuena serving guests on banana leaves.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-1200x801.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Yana Gilbuena serving guests on banana leaves. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Asians, our historical connection with the cannabis plant is strong. Did you know, the first-ever recorded medical cannabis use came from China, and hemp was first discovered in what is now modern-day Taiwan? My people! What an honor it is to combine my passion for food and cannabis with my ancestry.\u003c/p>\n\u003cfigure id=\"attachment_130239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130239\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564.jpg\" alt=\"The first course: a humble chop suey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The first course: a humble chop suey. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our first course started with a humble chop suey. For both the Chinese and Filipinos, this dish repurposes meat and other food scraps in a quick and easy stir-fry. My parents didn’t have much money when they immigrated to this country so they had to be frugal. We grew up in a zero-waste household out of necessity, and this was a dish that gave new life to leftover ingredients.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For Chef Yana, it's also a part of her childhood. “Chop suey was always a staple growing up. This dish reminded me of how, as immigrants, we take a piece of home with us in the form of food, wherever we go,” says Yana. Her mixed vegetable chop suey, chock full of wood ear mushrooms and quail eggs, was served in a large prawn cracker that’s been flash fried. It was a beautiful dish for the ‘gram, and it was a hit with our guests.\u003c/p>\n\u003cfigure id=\"attachment_130240\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130240\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570.jpg\" alt=\"Spicy Sichuan wontons filled with shrimp and pork, and tossed in a bright red chili oil, black vinegar, and topped with fresh aromatics.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Sichuan wontons filled with shrimp and pork, and tossed in a bright red chili oil, black vinegar, and topped with fresh aromatics. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With our next course, we nibbled on a treat that has a special place in my heart. Growing up, my family and I would make and freeze hundreds of dumplings each weekend so we’d have something to snack on after school. It's a childhood memory that I will forever cherish. My favorite version of the dumpling comes from the Sichuan province in China, where my grandfather was born. The spicy Sichuan wonton is filled with shrimp and pork, then tossed in a bright red chili oil, black vinegar and topped with fresh aromatics. I served this dish with little bottles of medicated sesame oil on the side for people to dose themselves. Below is a recipe for this cannabis-infused sesame oil, made safely and discreetly with a sous vide machine.\u003c/p>\n\u003cp>From Chef Yana, the pancit molo, much like a Filipino-style wonton soup, originated from her hometown on Panay Island, where many Chinese immigrants passed through. While our brunch guests gushed over the rich, 24-hour roasted chicken bone broth full of fried garlic flavors, I hid in the corner of the kitchen guzzling bowls of this broth in between serving courses.\u003c/p>\n\u003cfigure id=\"attachment_130241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130241 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582.jpg\" alt=\"Al fresco dining with some of the guests.\" width=\"1920\" height=\"1274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-1200x796.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-1180x783.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-520x345.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Al fresco dining with some of the guests. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the final course, we really pigged out—literally. I made a traditional red-braised pork belly (\u003ci>hong shao rou\u003c/i>), which is often referred to as Chairman Mao’s favorite dish. The pork belly is slow-braised with chunks of ginger, two different kinds of soy sauce, and star anise. Over time, the pork belly takes on a deep red color and a rich, savory flavor. This dish is served with lightly steamed bok choy, soy-braised eggs and rice to cut the fat. For this same pork course, Chef Yana served humba, a dish made with similar ingredients but with salted black beans, palm sugar and grilled pineapple added—a tasty evolution of the OG recipe.\u003c/p>\n\u003cp>For more information on cannabis-infused cooking using the sous vide method, please check out my blog, \u003ca href=\"https://www.sousweed.com/\">Sous Weed\u003c/a>. If you’re interested in Chef Yana Gilbuena’s exciting culinary adventures, you can \u003ca href=\"http://saloseries.com/no-forks-given-book-presale\">pre-order\u003c/a> her upcoming cookbook, \u003cem>No Forks Given\u003c/em>.\u003c/p>\n\u003cp>Want to make your own cannabis-infused sesame oil? See the recipe below for the one I served with my Sichuan wontons.\u003c/p>\n\u003cp>\u003cem>\u003cb>Please Note:\u003c/b> The amount of cannabis specified in this recipe is a loose suggestion; the actual amount you use should be modified based on the strength of your infusion and the potency you desire. Dosing homemade cannabis-infusions can be tricky, so the best way to test for potency is to start with one portion of a serving, in this case, one teaspoon, and wait up to two hours for full effects. Then you can make an informed decision on whether to consume more. Always dose carefully, listen to your body, and never drive under the influence of cannabis.\u003c/em>\u003c/p>\n\u003ch2>Sous Vide Cannabis-Infused Sesame Oil\u003c/h2>\n\u003cfigure id=\"attachment_130242\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130242\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605.jpg\" alt=\"An infused sesame oil was served with the wontons.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An infused sesame oil was served with the wontons. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ci>Makes 8 oz, Servings: 48\u003c/i>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n• 8 oz toasted sesame oil\u003cbr>\n• 4 g high-CBD cannabis flower\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. Pour the toasted sesame oil into a quart-sized, freezer-safe zip-sealed bag.\u003cbr>\n2. Roughly crumble the high-CBD cannabis flower with your hands. Add the cannabis flower into the bag of oil. Gently push all the air out of the bag and seal.\u003cbr>\n3. Next, set your sous vide water bath temperature to 85ºC (185ºF).\u003cbr>\n4. Once the sous vide water bath has reached its temperature, submerge the bag in the water bath. Sous vide for 4 hours to infuse.\u003cbr>\n5. After 4 hours, remove the bag from water bath and strain out the cannabis using a cheesecloth over a mason jar. Discard the cannabis flower and allow the infused toasted sesame oil to cool.\u003cbr>\n6. Store the mason jar of infused oil in a cool dark place when you’re not using it. I love this infused sesame oil on Sichuan wontons but it’s also great in noodles, salad dressings, and stir-frys as well.\u003c/p>\n\n",
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"excerpt": "When a talented chef asks you to host a cannabis-infused private brunch to explore the parallels between traditional Chinese and Filipino cuisine—you jump on it!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When \u003ca href=\"http://saloseries.com/\">Chef Yana Gilbuena\u003c/a> asks you to host a cannabis-infused private brunch to explore the parallels between traditional Chinese and Filipino cuisine—you jump on it! Yana, a nomadic Filipina chef, took her pop-up feasts to all fifty states in fifty weeks, an impressive feat in order to share her kamayan-style dinners, a style of dining where you eat with your hands. I first learned how to eat with my hands at one of her dinners and, throughout the years, we’ve bonded over our love of good food, travel, and of course, cannabis.\u003c/p>\n\u003cp>Food is a tie that binds us together, and magic happens when we trade ideas and get inspired by one another. Coming from a Taiwanese-Chinese American heritage, I’ve enjoyed many of Chef Yana’s meals and found various similarities in the ingredients and flavor profiles used in both our cuisines. After this discovery, all the pieces seemed to fall into place for our OG Asian Fusion brunch collaboration to be born. Our good friends from \u003ca href=\"http://potdhuile.com/\">Pot d’Huile\u003c/a> (also a Filipino-run company) graciously hopped on as our CBD olive oil sponsor, and \u003ca href=\"https://realoystercult.com/\">Real Oyster Cult\u003c/a> shipped succulent, farm fresh Kaipara oysters for this private event.\u003c/p>\n\u003cfigure id=\"attachment_130237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130237\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542.jpg\" alt=\"Succulent, farm fresh Kaipara oysters from Real Oyster Cult.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Succulent, farm fresh Kaipara oysters from Real Oyster Cult. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Yana comes from Iloilo City on Panay Island in the Philippines. She explains, “It’s one of the oldest port cities and many Chinese immigrants passed through there.” Foreign trade with the Chinese began in the 11th century in the Philippines and the influences are quite evident in the cuisine.\u003c/p>\n\u003cfigure id=\"attachment_130238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130238 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594.jpg\" alt=\"Chef Yana Gilbuena serving guests on banana leaves.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-1200x801.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Yana Gilbuena serving guests on banana leaves. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Asians, our historical connection with the cannabis plant is strong. Did you know, the first-ever recorded medical cannabis use came from China, and hemp was first discovered in what is now modern-day Taiwan? My people! What an honor it is to combine my passion for food and cannabis with my ancestry.\u003c/p>\n\u003cfigure id=\"attachment_130239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130239\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564.jpg\" alt=\"The first course: a humble chop suey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The first course: a humble chop suey. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our first course started with a humble chop suey. For both the Chinese and Filipinos, this dish repurposes meat and other food scraps in a quick and easy stir-fry. My parents didn’t have much money when they immigrated to this country so they had to be frugal. We grew up in a zero-waste household out of necessity, and this was a dish that gave new life to leftover ingredients.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For Chef Yana, it's also a part of her childhood. “Chop suey was always a staple growing up. This dish reminded me of how, as immigrants, we take a piece of home with us in the form of food, wherever we go,” says Yana. Her mixed vegetable chop suey, chock full of wood ear mushrooms and quail eggs, was served in a large prawn cracker that’s been flash fried. It was a beautiful dish for the ‘gram, and it was a hit with our guests.\u003c/p>\n\u003cfigure id=\"attachment_130240\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130240\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570.jpg\" alt=\"Spicy Sichuan wontons filled with shrimp and pork, and tossed in a bright red chili oil, black vinegar, and topped with fresh aromatics.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Sichuan wontons filled with shrimp and pork, and tossed in a bright red chili oil, black vinegar, and topped with fresh aromatics. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With our next course, we nibbled on a treat that has a special place in my heart. Growing up, my family and I would make and freeze hundreds of dumplings each weekend so we’d have something to snack on after school. It's a childhood memory that I will forever cherish. My favorite version of the dumpling comes from the Sichuan province in China, where my grandfather was born. The spicy Sichuan wonton is filled with shrimp and pork, then tossed in a bright red chili oil, black vinegar and topped with fresh aromatics. I served this dish with little bottles of medicated sesame oil on the side for people to dose themselves. Below is a recipe for this cannabis-infused sesame oil, made safely and discreetly with a sous vide machine.\u003c/p>\n\u003cp>From Chef Yana, the pancit molo, much like a Filipino-style wonton soup, originated from her hometown on Panay Island, where many Chinese immigrants passed through. While our brunch guests gushed over the rich, 24-hour roasted chicken bone broth full of fried garlic flavors, I hid in the corner of the kitchen guzzling bowls of this broth in between serving courses.\u003c/p>\n\u003cfigure id=\"attachment_130241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130241 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582.jpg\" alt=\"Al fresco dining with some of the guests.\" width=\"1920\" height=\"1274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-1200x796.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-1180x783.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-520x345.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Al fresco dining with some of the guests. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the final course, we really pigged out—literally. I made a traditional red-braised pork belly (\u003ci>hong shao rou\u003c/i>), which is often referred to as Chairman Mao’s favorite dish. The pork belly is slow-braised with chunks of ginger, two different kinds of soy sauce, and star anise. Over time, the pork belly takes on a deep red color and a rich, savory flavor. This dish is served with lightly steamed bok choy, soy-braised eggs and rice to cut the fat. For this same pork course, Chef Yana served humba, a dish made with similar ingredients but with salted black beans, palm sugar and grilled pineapple added—a tasty evolution of the OG recipe.\u003c/p>\n\u003cp>For more information on cannabis-infused cooking using the sous vide method, please check out my blog, \u003ca href=\"https://www.sousweed.com/\">Sous Weed\u003c/a>. If you’re interested in Chef Yana Gilbuena’s exciting culinary adventures, you can \u003ca href=\"http://saloseries.com/no-forks-given-book-presale\">pre-order\u003c/a> her upcoming cookbook, \u003cem>No Forks Given\u003c/em>.\u003c/p>\n\u003cp>Want to make your own cannabis-infused sesame oil? See the recipe below for the one I served with my Sichuan wontons.\u003c/p>\n\u003cp>\u003cem>\u003cb>Please Note:\u003c/b> The amount of cannabis specified in this recipe is a loose suggestion; the actual amount you use should be modified based on the strength of your infusion and the potency you desire. Dosing homemade cannabis-infusions can be tricky, so the best way to test for potency is to start with one portion of a serving, in this case, one teaspoon, and wait up to two hours for full effects. Then you can make an informed decision on whether to consume more. Always dose carefully, listen to your body, and never drive under the influence of cannabis.\u003c/em>\u003c/p>\n\u003ch2>Sous Vide Cannabis-Infused Sesame Oil\u003c/h2>\n\u003cfigure id=\"attachment_130242\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130242\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605.jpg\" alt=\"An infused sesame oil was served with the wontons.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An infused sesame oil was served with the wontons. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ci>Makes 8 oz, Servings: 48\u003c/i>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n• 8 oz toasted sesame oil\u003cbr>\n• 4 g high-CBD cannabis flower\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. Pour the toasted sesame oil into a quart-sized, freezer-safe zip-sealed bag.\u003cbr>\n2. Roughly crumble the high-CBD cannabis flower with your hands. Add the cannabis flower into the bag of oil. Gently push all the air out of the bag and seal.\u003cbr>\n3. Next, set your sous vide water bath temperature to 85ºC (185ºF).\u003cbr>\n4. Once the sous vide water bath has reached its temperature, submerge the bag in the water bath. Sous vide for 4 hours to infuse.\u003cbr>\n5. After 4 hours, remove the bag from water bath and strain out the cannabis using a cheesecloth over a mason jar. Discard the cannabis flower and allow the infused toasted sesame oil to cool.\u003cbr>\n6. Store the mason jar of infused oil in a cool dark place when you’re not using it. I love this infused sesame oil on Sichuan wontons but it’s also great in noodles, salad dressings, and stir-frys as well.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: KAIYŌ, Fab Falafel, Dumpling and Double Cheeseburger Deals",
"title": "Table Talk: KAIYŌ, Fab Falafel, Dumpling and Double Cheeseburger Deals",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week’s Table Talk gives you a sneak peek of the brand-new KAIYŌ, a tip on where to find fab falafel in the Lower Haight, some awesome dumpling and double cheeseburger deals, and a feast for the senses of food, wine, and chamber music in beautiful locations at the Musica Marin Festival.\u003c/p>\n\u003ch2>Meet the Stylish (and Delicious) KAIYŌ, Now Open in Cow Hollow\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://kaiyosf.com/\">KAIYŌ\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/m1fTby9JwA12\">1838 Union St., San Francisco\u003c/a>\u003cbr>\nOpen Sun–Wed 4pm–12am, Thu–Sat 4pm–2am\u003c/p>\n\u003cfigure id=\"attachment_130408\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130408\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/kaiyo-Cowboy-Bepop_3-800x1199.jpg\" alt=\"\" width=\"800\" height=\"1199\">\u003cfigcaption class=\"wp-caption-text\">The Cowboy Bebop with pisco, maiz cream, honey, lime, Angostura bitters. \u003ccite>(Anthony Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Union Street just got quite the new looker (and taster!): meet \u003cstrong>\u003ca href=\"https://kaiyosf.com/\">KAIYŌ\u003c/a>\u003c/strong>, a unique concept that features a spin on Nikkei cuisine, a Japanese-inspired style of Peruvian cuisine. A perfect example of this culinary crossover is the Hokkaido scallop tiradito (served raw), with passionfruit leche de tigre, sweet potato purée, chia, and pickled red onion. The appealing menu includes crudos, a variety of sushi-style rolls, nigiri, and sashimi (with exquisitely sourced and prepared seafood); a variety of 12 small plates (like rock shrimp tempura and rich Japanese mentaiko pasta with clams, Kurobuta pork, Parmesan, lime, and spicy cured fish roe), anticuchos (skewers from the grill, including classic beef heart) and shareable dishes like lobster paella and grilled chicken (half or whole). The menu has more than enough to appeal to all kinds of diners.\u003c/p>\n\u003cp>Owner John Park is a co-founder of \u003ca href=\"http://whitechapelsf.com/\">Whitechapel\u003c/a> and \u003ca href=\"http://www.novelasf.com/\">Novela\u003c/a>, and has obviously focused on creating quite the bar program, with Peruvian pisco and Japanese whisky figuring prominently (and drinks have an anime theme, just in case you're wondering). The Ceres, Rayearth, and Windham aperitivo features a food-friendly combination of Martini bitter, Joto yuzu sake, and cava, and you’ll note some fun garnishes, like ground cherries on top of the Adventures in the Kanto Region cocktail. You’ll also find some excellent sakes curated by sake sommelier Stuart Morris, Japanese bottled beers, and wine and local beers on tap as well.\u003c/p>\n\u003cfigure id=\"attachment_130401\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130401\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/kaiyo-Interior_1-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">The punchy yellow banquette and living wall made of moss at KAIYŌ. \u003ccite>(Anthony Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The former Ottimista-Enoteca location was known for its welcoming patio, and KAIYŌ kept that fun feature intact. They added an eye-catching bar inside (the marble bar is lit by handmade, Parisian lanterns), a 35-foot-long, living moss wall that is a bright and verdant green, an eye-popping yellow banquette and street art paintings by artist Miss M and leopard wallpaper on the back wall. Hannah Collins collaborated with Park on the lively design.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Whether you’re meeting a friend (or date) for a drink and bites, sitting for a full-on meal, or maybe just coming by for a nightcap, this playful new spot has all the makings of being a neighborhood hit.\u003c/p>\n\u003ch2>At Palmyra, You’ll Find Tender Falafel That Are Like Mini Donettes\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://palmyrasanfrancisco.com/\">Palmyra\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/bfozp93QPgk\">700 Haight St., San Francisco\u003c/a>\u003cbr>\nMon–Sat 10am–10pm, Sun 12pm–10pm\u003c/p>\n\u003cfigure id=\"attachment_130403\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130403\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/palmyra-falafel-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">The falafel plate at Palmyra is one of the city's best. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oh, falafel. Here in the States, it can be terribly disappointing: dry, stale, undercooked, overcooked, left out all day, tasting of old oil…but when it’s good, it can be transcendent. In the Lower Haight, on the corner of Pierce and Scott is \u003ca href=\"https://palmyrasanfrancisco.com/\">\u003cstrong>Palmyra\u003c/strong>\u003c/a>, conveniently right on The Wiggle in case you want to park your bike and grab a meal. It opened in 2011, and the Syrian family who runs it is incredibly kind and will dote on you like you’re their best customer. And they will also serve you spectacular falafel.\u003c/p>\n\u003cp>I have to apologize to the family in advance for sharing this tip with you, but the trick is to ask for the falafel to be freshly fried. Yup, you can wait. It makes all the difference. And don’t get a wrap, which has never really done anything for me here—it’s all about the falafel plate. For $9.50, you get five pieces of falafel, their smooth and rich hummus, tomato and cucumber salad, lightly warmed pita, white garlic sauce (I tend to eat every last drop), and hot sauce.\u003c/p>\n\u003cp>The falafel are the size of Hostess Donettes (the mini doughnuts) and are as soft, fluffy, and delicately crumbly as one too. They have a dark brown exterior that is coated with nutty sesame seeds, and the falafel will come out piping hot (wait a couple minutes!), providing a wonderful contrast against the cool hummus and garlic sauce. It’s funny to me that I dislike their hot sauce (I always crave one that is thicker and fierier, which is why I never order their wrap) and the pita isn’t the plush kind I prefer, but somehow, this dish is much greater than the sum of its parts. Add a cold EFES beer, and maybe have some of their housemade and sticky sweet kanafa for dessert.\u003c/p>\n\u003cp>You can return for their rotisserie chicken (one of the city’s better deals) or their kibbeh (made with cracked bulgur wheat, ground beef, onion, and pine nuts), but the falafel plate will be calling you back soon enough.\u003c/p>\n\u003ch2>Dumpling Lovers, Mark Your Calendars\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://www.tastemychina.com/\">M.Y. China\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/feyRt7uYafv\">845 Market St. Level 4, San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130405\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130405\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/mychina_dumplings-1-800x500.jpg\" alt=\"\" width=\"800\" height=\"500\">\u003cfigcaption class=\"wp-caption-text\">Get ready to celebrate National Dumpling Day for a week at M.Y. China! \u003ccite>(Kelly Puleio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Get a group of friends together and make a lunch or dinner reservation at \u003ca href=\"http://www.tastemychina.com/\">\u003cb>M.Y. China\u003c/b>\u003c/a> (located Under the Dome in the Westfield San Francisco Centre), because in honor of National Dumpling Day on September 26—and all week long (September 24-30)—Martin Yan and executive chef Tony Wu are offering one heck of a mix-and-match dumpling special. Guests can order any combination of dumplings (pork: pork, cabbage; seafood: shrimp, scallop, spinach wrapper; or vegetarian: eggplant, mushroom, potato, turmeric wrapper) in the following quantities: choice of 10 for $12; 20 for $23; and 30 for $32 (you know which one to get). Get ready for dumpling action. All orders include chile oil, black vinegar, crushed peanuts, sesame paste, chopped green onion, and cilantro that you can sprinkle, add on top, dip, pour, and more. Go nuts.\u003c/p>\n\u003cp>Feeling fancy? Add on the Crazy Rich Dumplings, three juicy dumplings made with steamed foie gras, pork, and shrimp for $20.\u003c/p>\n\u003ch2>Sundays Are Built for Double Cheeseburgers, Bourbon, and Beer\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://comstocksaloon.com\">Comstock Saloon\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/jdhKhfdQ3aH2\">155 Columbus Ave., San Francisco\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\nSundays 4:30pm–9pm\u003c/p>\n\u003cfigure id=\"attachment_130406\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130406\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/comstock-burger-800x496.jpg\" alt=\"\" width=\"800\" height=\"496\">\u003cfigcaption class=\"wp-caption-text\">Sundays at Comstock Saloon are all about burgers, bourbon, and beer. \u003ccite>(Lindsey Rice)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ready for \u003ca href=\"https://www.kqed.org/bayareabites/130339/table-talk-learn-about-makin-bacon-sf-restaurant-history-double-cheeseburgers\">another\u003c/a> double cheeseburger? You’ll want to plan your next burger mission for a Sunday, which is when \u003ca href=\"https://comstocksaloon.com\">Comstock Saloon\u003c/a> on the border of Chinatown, North Beach, and the Financial District is offering quite the Barbary Coast kind of special: order a Comstock double cheeseburger ($20) and get a free boot of Four Roses bourbon and a draught beer! It’s a new kind of Sunday best.\u003c/p>\n\u003cp>The burger is such a winner, with Fontina, American cheese, secret sauce (gotta have secret sauce!), pickles, shallot, and here’s the kicker: malt vinegar chips! Actually, the glass boot of bourbon is the kicker, but at least you know it’s coming. This special offer is available every Sunday from 4:30pm–9pm, through 2018. Hop to it.\u003c/p>\n\u003ch2>\u003ca href=\"http://musicamarinfestival.com\">Musica Marin Festival\u003c/a>\u003c/h2>\n\u003cp>\u003cb>September 21–23\u003c/b>\u003cbr>\n\u003ca href=\"https://www.musicamarinfestival.com/files/eventSchedule.pdf\">Schedule \u003c/a>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/musica-marin-international-chamber-music-festival-inaugural-season-2018-musicfoodwine-belvedere-tickets-45394684724\">Tickets\u003c/a>: $20 student tickets, up to $150\u003cbr>\nLocations in Tiburon and Belvedere\u003c/p>\n\u003cfigure id=\"attachment_130460\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130460\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/musica-marin-final-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The second annual Musica Marin Festival is not just about music! \u003ccite>(Musica Marin Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chamber music and food from top Bay Area chefs and wine? It will all be happening at the inaugural \u003ca href=\"http://musicamarinfestival.com\">\u003cstrong>Musica Marin Festival\u003c/strong>\u003c/a>, with classical music performances, from Brahms to Mendelssohn, staged in chapels, churches, and a stunning nine-acre private estate in Tiburon. Internationally acclaimed violist Ruth Kahn is behind the event, working with chef and festival Culinary Director Mark Furr, who is bringing on chef Tu David Phu (Daniel, Acquerello, Chez Panisse); Rachel Aronow (The Alembic, 3rd Cousin); Rogelio Garcia (Cyrus, French Laundry, Angele); Edward Martinez (pastry chef, Lazy Bear); and others, who will be providing food for receptions and parties.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Add in fine wines and some beautiful North Bay backdrops, and it’s going to be a one-of-a-kind music festival that also has a mission. Musica Marin is a nonprofit organization dedicated to preserving musical culture for all ages through unique music programs and concert events that benefit young musicians throughout the San Francisco Bay Area.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week’s Table Talk gives you a sneak peek of the brand-new KAIYŌ, a tip on where to find fab falafel in the Lower Haight, some awesome dumpling and double cheeseburger deals, and a feast for the senses of food, wine, and chamber music in beautiful locations at the Musica Marin Festival.\u003c/p>\n\u003ch2>Meet the Stylish (and Delicious) KAIYŌ, Now Open in Cow Hollow\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://kaiyosf.com/\">KAIYŌ\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/m1fTby9JwA12\">1838 Union St., San Francisco\u003c/a>\u003cbr>\nOpen Sun–Wed 4pm–12am, Thu–Sat 4pm–2am\u003c/p>\n\u003cfigure id=\"attachment_130408\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130408\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/kaiyo-Cowboy-Bepop_3-800x1199.jpg\" alt=\"\" width=\"800\" height=\"1199\">\u003cfigcaption class=\"wp-caption-text\">The Cowboy Bebop with pisco, maiz cream, honey, lime, Angostura bitters. \u003ccite>(Anthony Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Union Street just got quite the new looker (and taster!): meet \u003cstrong>\u003ca href=\"https://kaiyosf.com/\">KAIYŌ\u003c/a>\u003c/strong>, a unique concept that features a spin on Nikkei cuisine, a Japanese-inspired style of Peruvian cuisine. A perfect example of this culinary crossover is the Hokkaido scallop tiradito (served raw), with passionfruit leche de tigre, sweet potato purée, chia, and pickled red onion. The appealing menu includes crudos, a variety of sushi-style rolls, nigiri, and sashimi (with exquisitely sourced and prepared seafood); a variety of 12 small plates (like rock shrimp tempura and rich Japanese mentaiko pasta with clams, Kurobuta pork, Parmesan, lime, and spicy cured fish roe), anticuchos (skewers from the grill, including classic beef heart) and shareable dishes like lobster paella and grilled chicken (half or whole). The menu has more than enough to appeal to all kinds of diners.\u003c/p>\n\u003cp>Owner John Park is a co-founder of \u003ca href=\"http://whitechapelsf.com/\">Whitechapel\u003c/a> and \u003ca href=\"http://www.novelasf.com/\">Novela\u003c/a>, and has obviously focused on creating quite the bar program, with Peruvian pisco and Japanese whisky figuring prominently (and drinks have an anime theme, just in case you're wondering). The Ceres, Rayearth, and Windham aperitivo features a food-friendly combination of Martini bitter, Joto yuzu sake, and cava, and you’ll note some fun garnishes, like ground cherries on top of the Adventures in the Kanto Region cocktail. You’ll also find some excellent sakes curated by sake sommelier Stuart Morris, Japanese bottled beers, and wine and local beers on tap as well.\u003c/p>\n\u003cfigure id=\"attachment_130401\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130401\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/kaiyo-Interior_1-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">The punchy yellow banquette and living wall made of moss at KAIYŌ. \u003ccite>(Anthony Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The former Ottimista-Enoteca location was known for its welcoming patio, and KAIYŌ kept that fun feature intact. They added an eye-catching bar inside (the marble bar is lit by handmade, Parisian lanterns), a 35-foot-long, living moss wall that is a bright and verdant green, an eye-popping yellow banquette and street art paintings by artist Miss M and leopard wallpaper on the back wall. Hannah Collins collaborated with Park on the lively design.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Whether you’re meeting a friend (or date) for a drink and bites, sitting for a full-on meal, or maybe just coming by for a nightcap, this playful new spot has all the makings of being a neighborhood hit.\u003c/p>\n\u003ch2>At Palmyra, You’ll Find Tender Falafel That Are Like Mini Donettes\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://palmyrasanfrancisco.com/\">Palmyra\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/bfozp93QPgk\">700 Haight St., San Francisco\u003c/a>\u003cbr>\nMon–Sat 10am–10pm, Sun 12pm–10pm\u003c/p>\n\u003cfigure id=\"attachment_130403\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130403\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/palmyra-falafel-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">The falafel plate at Palmyra is one of the city's best. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oh, falafel. Here in the States, it can be terribly disappointing: dry, stale, undercooked, overcooked, left out all day, tasting of old oil…but when it’s good, it can be transcendent. In the Lower Haight, on the corner of Pierce and Scott is \u003ca href=\"https://palmyrasanfrancisco.com/\">\u003cstrong>Palmyra\u003c/strong>\u003c/a>, conveniently right on The Wiggle in case you want to park your bike and grab a meal. It opened in 2011, and the Syrian family who runs it is incredibly kind and will dote on you like you’re their best customer. And they will also serve you spectacular falafel.\u003c/p>\n\u003cp>I have to apologize to the family in advance for sharing this tip with you, but the trick is to ask for the falafel to be freshly fried. Yup, you can wait. It makes all the difference. And don’t get a wrap, which has never really done anything for me here—it’s all about the falafel plate. For $9.50, you get five pieces of falafel, their smooth and rich hummus, tomato and cucumber salad, lightly warmed pita, white garlic sauce (I tend to eat every last drop), and hot sauce.\u003c/p>\n\u003cp>The falafel are the size of Hostess Donettes (the mini doughnuts) and are as soft, fluffy, and delicately crumbly as one too. They have a dark brown exterior that is coated with nutty sesame seeds, and the falafel will come out piping hot (wait a couple minutes!), providing a wonderful contrast against the cool hummus and garlic sauce. It’s funny to me that I dislike their hot sauce (I always crave one that is thicker and fierier, which is why I never order their wrap) and the pita isn’t the plush kind I prefer, but somehow, this dish is much greater than the sum of its parts. Add a cold EFES beer, and maybe have some of their housemade and sticky sweet kanafa for dessert.\u003c/p>\n\u003cp>You can return for their rotisserie chicken (one of the city’s better deals) or their kibbeh (made with cracked bulgur wheat, ground beef, onion, and pine nuts), but the falafel plate will be calling you back soon enough.\u003c/p>\n\u003ch2>Dumpling Lovers, Mark Your Calendars\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://www.tastemychina.com/\">M.Y. China\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/feyRt7uYafv\">845 Market St. Level 4, San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130405\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130405\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/mychina_dumplings-1-800x500.jpg\" alt=\"\" width=\"800\" height=\"500\">\u003cfigcaption class=\"wp-caption-text\">Get ready to celebrate National Dumpling Day for a week at M.Y. China! \u003ccite>(Kelly Puleio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Get a group of friends together and make a lunch or dinner reservation at \u003ca href=\"http://www.tastemychina.com/\">\u003cb>M.Y. China\u003c/b>\u003c/a> (located Under the Dome in the Westfield San Francisco Centre), because in honor of National Dumpling Day on September 26—and all week long (September 24-30)—Martin Yan and executive chef Tony Wu are offering one heck of a mix-and-match dumpling special. Guests can order any combination of dumplings (pork: pork, cabbage; seafood: shrimp, scallop, spinach wrapper; or vegetarian: eggplant, mushroom, potato, turmeric wrapper) in the following quantities: choice of 10 for $12; 20 for $23; and 30 for $32 (you know which one to get). Get ready for dumpling action. All orders include chile oil, black vinegar, crushed peanuts, sesame paste, chopped green onion, and cilantro that you can sprinkle, add on top, dip, pour, and more. Go nuts.\u003c/p>\n\u003cp>Feeling fancy? Add on the Crazy Rich Dumplings, three juicy dumplings made with steamed foie gras, pork, and shrimp for $20.\u003c/p>\n\u003ch2>Sundays Are Built for Double Cheeseburgers, Bourbon, and Beer\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://comstocksaloon.com\">Comstock Saloon\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/jdhKhfdQ3aH2\">155 Columbus Ave., San Francisco\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\nSundays 4:30pm–9pm\u003c/p>\n\u003cfigure id=\"attachment_130406\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130406\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/comstock-burger-800x496.jpg\" alt=\"\" width=\"800\" height=\"496\">\u003cfigcaption class=\"wp-caption-text\">Sundays at Comstock Saloon are all about burgers, bourbon, and beer. \u003ccite>(Lindsey Rice)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ready for \u003ca href=\"https://www.kqed.org/bayareabites/130339/table-talk-learn-about-makin-bacon-sf-restaurant-history-double-cheeseburgers\">another\u003c/a> double cheeseburger? You’ll want to plan your next burger mission for a Sunday, which is when \u003ca href=\"https://comstocksaloon.com\">Comstock Saloon\u003c/a> on the border of Chinatown, North Beach, and the Financial District is offering quite the Barbary Coast kind of special: order a Comstock double cheeseburger ($20) and get a free boot of Four Roses bourbon and a draught beer! It’s a new kind of Sunday best.\u003c/p>\n\u003cp>The burger is such a winner, with Fontina, American cheese, secret sauce (gotta have secret sauce!), pickles, shallot, and here’s the kicker: malt vinegar chips! Actually, the glass boot of bourbon is the kicker, but at least you know it’s coming. This special offer is available every Sunday from 4:30pm–9pm, through 2018. Hop to it.\u003c/p>\n\u003ch2>\u003ca href=\"http://musicamarinfestival.com\">Musica Marin Festival\u003c/a>\u003c/h2>\n\u003cp>\u003cb>September 21–23\u003c/b>\u003cbr>\n\u003ca href=\"https://www.musicamarinfestival.com/files/eventSchedule.pdf\">Schedule \u003c/a>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/musica-marin-international-chamber-music-festival-inaugural-season-2018-musicfoodwine-belvedere-tickets-45394684724\">Tickets\u003c/a>: $20 student tickets, up to $150\u003cbr>\nLocations in Tiburon and Belvedere\u003c/p>\n\u003cfigure id=\"attachment_130460\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130460\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/musica-marin-final-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The second annual Musica Marin Festival is not just about music! \u003ccite>(Musica Marin Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chamber music and food from top Bay Area chefs and wine? It will all be happening at the inaugural \u003ca href=\"http://musicamarinfestival.com\">\u003cstrong>Musica Marin Festival\u003c/strong>\u003c/a>, with classical music performances, from Brahms to Mendelssohn, staged in chapels, churches, and a stunning nine-acre private estate in Tiburon. Internationally acclaimed violist Ruth Kahn is behind the event, working with chef and festival Culinary Director Mark Furr, who is bringing on chef Tu David Phu (Daniel, Acquerello, Chez Panisse); Rachel Aronow (The Alembic, 3rd Cousin); Rogelio Garcia (Cyrus, French Laundry, Angele); Edward Martinez (pastry chef, Lazy Bear); and others, who will be providing food for receptions and parties.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Add in fine wines and some beautiful North Bay backdrops, and it’s going to be a one-of-a-kind music festival that also has a mission. Musica Marin is a nonprofit organization dedicated to preserving musical culture for all ages through unique music programs and concert events that benefit young musicians throughout the San Francisco Bay Area.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sonoma's Fremont Diner Reopens as Boxcar Fried Chicken and Biscuits",
"title": "Sonoma's Fremont Diner Reopens as Boxcar Fried Chicken and Biscuits",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_130424\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/boxcar.jpeg\" alt=\"Back in business with a pared-down menu featuring some of Fremont Diner's most popular dishes — fried chicken, biscuits, sandwiches, and sides like pimento cheese, collard greens and baked beans.\" width=\"800\" height=\"510\" class=\"size-full wp-image-130424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar-160x102.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar-768x490.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar-240x153.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar-375x239.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar-520x332.jpeg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Back in business with a pared-down menu featuring some of Fremont Diner's most popular dishes — fried chicken, biscuits, sandwiches, and sides like pimento cheese, collard greens and baked beans. \u003ccite>(Sonoma Index Tribune)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The beloved Fremont Diner has been reborn as \u003ca href=\"https://boxcar-friedchicken.com/\">Boxcar Fried Chicken and Biscuits\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_130425\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682.jpg\" alt=\"The key at Boxcar is offering fast service, something that plagued the Fremont Diner.\" width=\"1024\" height=\"682\" class=\"size-full wp-image-130425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chicken biscuit and ham biscuit from Fremont Diner in Sonoma Food shots for Cheap Eats section \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Owners Erika and Chad Harris closed \u003cb>Sonoma’s much-loved Southern-inspired diner\u003c/b> in late June saying the spot was a victim of its own success. Now, however, they’re back in business with a pared-down menu featuring some of their most popular dishes — fried chicken, biscuits, sandwiches, and sides like pimento cheese, collard greens and baked beans.\u003c/p>\n\u003cfigure id=\"attachment_130426\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/fremontdiner4.jpg\" alt=\"Fried chicken is still on the menu at Boxcar in Sonoma. \" width=\"1000\" height=\"750\" class=\"size-full wp-image-130426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken is still on the menu at Boxcar in Sonoma. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The key is offering fast service, something that plagued the Fremont Diner. The restaurant opened Wednesday, and we’ll have more details and pictures coming soon. Open Monday through Friday from 11a.m. to 3p.m., 2698 Fremont Dr., Sonoma, \u003ca href=\"http://boxcar-friedchicken.com/\">boxcar-friedchicken.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130457\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/boxcar2-800x800.jpg\" alt=\"Fried chicken is still on the menu at Boxcar in Sonoma. \" width=\"800\" height=\"800\" class=\"size-full wp-image-130457\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken is still on the menu at Boxcar in Sonoma. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/biteclub/sonomas-fremont-diner-reopens-as-boxcar-fried-chicken-and-biscuits/\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_130424\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/boxcar.jpeg\" alt=\"Back in business with a pared-down menu featuring some of Fremont Diner's most popular dishes — fried chicken, biscuits, sandwiches, and sides like pimento cheese, collard greens and baked beans.\" width=\"800\" height=\"510\" class=\"size-full wp-image-130424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar-160x102.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar-768x490.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar-240x153.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar-375x239.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar-520x332.jpeg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Back in business with a pared-down menu featuring some of Fremont Diner's most popular dishes — fried chicken, biscuits, sandwiches, and sides like pimento cheese, collard greens and baked beans. \u003ccite>(Sonoma Index Tribune)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The beloved Fremont Diner has been reborn as \u003ca href=\"https://boxcar-friedchicken.com/\">Boxcar Fried Chicken and Biscuits\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_130425\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682.jpg\" alt=\"The key at Boxcar is offering fast service, something that plagued the Fremont Diner.\" width=\"1024\" height=\"682\" class=\"size-full wp-image-130425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chicken biscuit and ham biscuit from Fremont Diner in Sonoma Food shots for Cheap Eats section \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Owners Erika and Chad Harris closed \u003cb>Sonoma’s much-loved Southern-inspired diner\u003c/b> in late June saying the spot was a victim of its own success. Now, however, they’re back in business with a pared-down menu featuring some of their most popular dishes — fried chicken, biscuits, sandwiches, and sides like pimento cheese, collard greens and baked beans.\u003c/p>\n\u003cfigure id=\"attachment_130426\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/fremontdiner4.jpg\" alt=\"Fried chicken is still on the menu at Boxcar in Sonoma. \" width=\"1000\" height=\"750\" class=\"size-full wp-image-130426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken is still on the menu at Boxcar in Sonoma. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The key is offering fast service, something that plagued the Fremont Diner. The restaurant opened Wednesday, and we’ll have more details and pictures coming soon. Open Monday through Friday from 11a.m. to 3p.m., 2698 Fremont Dr., Sonoma, \u003ca href=\"http://boxcar-friedchicken.com/\">boxcar-friedchicken.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130457\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/boxcar2-800x800.jpg\" alt=\"Fried chicken is still on the menu at Boxcar in Sonoma. \" width=\"800\" height=\"800\" class=\"size-full wp-image-130457\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken is still on the menu at Boxcar in Sonoma. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/biteclub/sonomas-fremont-diner-reopens-as-boxcar-fried-chicken-and-biscuits/\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Table Talk: Learn About Makin’ Bacon, SF Restaurant History, Double Cheeseburgers",
"title": "Table Talk: Learn About Makin’ Bacon, SF Restaurant History, Double Cheeseburgers",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week’s Table Talk will hopefully inspire you to attend a hands-on curing class, learn about SF’s post-Quake restaurant history, help you score a free scoop of PB&J ice cream from Humphry Slocombe, and clue you in on where double cheeseburger lovers will want to head immediately for their next burger chow down session.\u003c/p>\n\u003ch2>Learn How to Make Bacon, Cure Salmon, and More!\u003c/h2>\n\u003cp>\u003cb>FarmCurious Class with Karen Solomon\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AEJCbUHZP712\">825 Bancroft Way, Berkeley\u003c/a>\u003cbr>\nSunday, September 23, 11am–2pm\u003cbr>\n\u003ca href=\"https://www.farmcurious.com/products/meat-curing-with-karen-solomon\">Tickets\u003c/a>: $150\u003c/p>\n\u003cfigure id=\"attachment_130342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/cured-karen-solomon-e1536595856489.jpg\" alt=\"Learn about making bacon, jerky, and more from Karen Solomon’s new book.\" width=\"1920\" height=\"2467\" class=\"size-full wp-image-130342\">\u003cfigcaption class=\"wp-caption-text\">Learn about making bacon, jerky, and more from Karen Solomon’s new book. \u003ccite>(Storey Publishing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Are you curious about curing meat and fish? Want to try making pickles, or expand your repertoire into things like pickled eggs? Did you know you can make tofu jerky? Karen Solomon, author of \u003ci>\u003ca href=\"https://www.amazon.com/gp/product/1607744767/ref=as_li_tl?ie=UTF8&tag=tablehopper-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=1607744767&linkId=10237adb2bd2245e5718a5a1a40ec28b\">Asian Pickles\u003c/a>\u003c/i> and \u003ci>\u003ca href=\"https://www.amazon.com/gp/product/1580089585/ref=as_li_tl?ie=UTF8&tag=tablehopper-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=1580089585&linkId=13d70156d33d3197017943d1b5bf9ac3\">Jam It, Pickle It, Cure It\u003c/a>\u003c/i>, has a new book: \u003ca href=\"https://www.amazon.com/gp/product/161212903X/ref=as_li_tl?ie=UTF8&tag=tablehopper-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=161212903X&linkId=fd5eec87d52544c0d2b930b0ccaaf2e1\">\u003ci>Cured Meat, Smoked Fish & Pickled Eggs\u003c/i>\u003c/a>, and it will have you inspired to make pickled herring, duck breast prosciutto, preserved herbed feta, and rousong (pork floss) in no time. \u003c/p>\n\u003cp>To coincide with the book launch, she’s teaching a number of classes around the Bay Area, starting with a hands-on class on \u003ca href=\"https://www.farmcurious.com/products/meat-curing-with-karen-solomon\">meat and fish curing\u003c/a> with FarmCurious in Berkeley on September 23. You’ll learn to make beef jerky, smoky homemade bacon (without special equipment!), and bagel-ready cured salmon. And best of all, you get to bring it home. Yes, you are bringing home the bacon.\u003c/p>\n\u003ch2>PB&J Lovers Won’t Want to Miss This Free Ice Cream Scooping Event\u003c/h2>\n\u003cp>\u003cb>Humphry Slocombe\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/tJXcEzin2Ek\">One Ferry Building, shop #8, San Francisco\u003c/a>\u003cbr>\nSaturday, September 15, 11am–1pm \u003c/p>\n\u003cfigure id=\"attachment_130343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/OCHO-PBJ-by-Humphry-Slocombe-2-e1536595931144.jpg\" alt=\"Get your free scoop of OCHO PB&J at Humphry Slocombe on September 15.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130343\">\u003cfigcaption class=\"wp-caption-text\">Get your free scoop of OCHO PB&J at Humphry Slocombe on September 15. \u003ccite>(Humphry Slocombe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Free ice cream AND candy? Pinch yourself, it’s true: on Saturday, September 15, \u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a> (at their San Francisco Ferry Building Marketplace shop) will be offering free scoops of their new flavor with Oakland-based \u003ca href=\"https://www.ochocandy.com/\">OCHO Candy\u003c/a>: \u003cb>OCHO PB&J\u003c/b>. The limited-edition flavor features chunks of OCHO’s organic peanut butter candy bars and gooey ribbons of organic raspberry jam mixed into Humphry Slocombe’s milk chocolate ice cream. It’s peanut butter jelly time! You’ll also get to try a mini OCHO candy bar (while supplies last).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Not going to make it to the scooping event? The new flavor will be available at all Humphry Slocombe Bay Area scoop shop locations (Mission, Ferry Building, Oakland) throughout September. \u003c/p>\n\u003ch2>Enjoy a Night of Learning About San Francisco Restaurant History\u003c/h2>\n\u003cp>\u003cb>Tables From The Rubble\u003c/b>\u003cbr>\nAnnual Alice Ross Carey Lecture and Dinner\u003cbr>\nFriday, September 21, 5:30pm–8pm\u003cbr>\n\u003ca href=\"https://goo.gl/maps/ydtUFYnzipq\">640 Heritage Preservation Foundation, Metropolitan Club\u003c/a>\u003cbr>\n640 Sutter St., San Francisco\u003cbr>\n\u003ca href=\"http://r20.rs6.net/tn.jsp?f=001UXfOheIv4TfNTyk7S9ne2laS906ZGMPcKc21F0K86YrQH0AWu568_S4B7HulEC1VCJU34-pS-P41-wj_c3PQvidlMCjaP9Cvj2P_57sn3R6Udma5Rv1wAYHwuFj0AO8slY8lpa5I5EL7qY71jeIO0nfAFkcII8GlJMAizRIx55ERFMuJn1PUuLfIICMbJXtPut22DovfK_etMgxqgA3ZEHCooHRM5fCvxzhxKZ3eIx9WCxvCtpmwUhsKijhIxDlIDrAgmlAkJZGbfafV8OAjXU5S-tU9FAjZ&c=SgeHXHfeO8Eez9reQII__K8turZvmZp72Olnd6UMqw9mxpRb5EstWQ==&ch=Jt--qmkxwb9kPorYiketUOK8ox_pxmriDKLdMe1YvNijn-3c9iXDBg==\">Tickets\u003c/a>: $10 Heritage Members, Metropolitan Club Members, or students/seniors with ID; $15 Non-Heritage Member\u003cbr>\nOptional dinner: $75, will begin at approximately 7:30pm, following the conclusion of the lecture\u003c/p>\n\u003cfigure id=\"attachment_130344\" class=\"wp-caption aligncenter\" style=\"max-width: 1794px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover.jpg\" alt=\"Be sure to pick up a copy of Tables from the Rubble at this special lecture.\" width=\"1794\" height=\"2656\" class=\"size-full wp-image-130344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover.jpg 1794w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-160x237.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-800x1184.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-768x1137.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-1020x1510.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-811x1200.jpg 811w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-1180x1747.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-960x1421.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-240x355.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-375x555.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-520x770.jpg 520w\" sizes=\"(max-width: 1794px) 100vw, 1794px\">\u003cfigcaption class=\"wp-caption-text\">Be sure to pick up a copy of Tables from the Rubble at this special lecture. \u003ccite>(Tandemvines Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco restaurant and history buffs won’t want to miss this special night when author Denise Clifton reads from her recent book, \u003ca href=\"https://www.amazon.com/gp/product/098827471X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=098827471X&linkCode=as2&tag=tablehopper-20&linkId=d5d318f695ca36969c4309b6adde6d40\">\u003ci>Tables From The Rubble: How the Restaurants That Arose After the Great Quake of 1906 Still Feed San Francisco Today\u003c/i>\u003c/a>, which transports readers to San Francisco in the years after the Great Earthquake of 1906. Amid the ruins, restaurants rose to feed the hungry and there are a handful that remain today, like Fior d’Italia, the Garden Court at the Palace Hotel, and Sam Wo. During the lecture, Clifton will share stories and historic photos from legacy restaurants. \u003c/p>\n\u003cp>Book signing and optional fixed-price dinner will follow. In partnership with \u003ca href=\"https://640hpf.org/\">640 Heritage Preservation Foundation\u003c/a>.\u003c/p>\n\u003ch2>It’s Time to Meat One of the City’s Latest Double Cheeseburgers\u003c/h2>\n\u003cp>\u003cb>The Board\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/FCnQaBoEHBH2\">1077 Mission St., San Francisco\u003c/a>\u003cbr>\nWed–Fri 6pm–9pm\u003c/p>\n\u003cfigure id=\"attachment_130345\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/theboard-saucy-e1536596081374.jpg\" alt=\"Things can get saucy with the BB sauce at The Board.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130345\">\u003cfigcaption class=\"wp-caption-text\">Things can get saucy with the BB sauce at The Board. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sometimes, you just want to sink your choppers into a double cheeseburger, and when that craving strikes, Adam Mesnick at \u003ca href=\"https://www.theboardsf.com/\">The Board\u003c/a> in SoMa is ready for you. He’s known for his beastmode sandwiches at nearby DeliBoard, and this is his latest outpost on Mission, which originally opened with wicked East Coast-style breakfast sandwiches and bagels. This summer, he pivoted the business to evening hours (Wed–Fri 6pm–9pm), and is renting out the space for private events and pop-ups.\u003c/p>\n\u003cp>With the new evening hours comes a new, rotating menu, and the star of the show is his double cheeseburger, topped with white and yellow American cheese (no shame here!), shredduce (shredded lettuce), BB (Board Burger) sauce (it’s a creamier and almost ranch-y version of a Thousand Island dressing, with extra pickle juice and less ketchup to boost the acidity), and thickly cut pickles that they slice fresh, which also helps cut through the overall richness (these are full dills from Chicago). \u003c/p>\n\u003cp>Mesnick is using Golden Gate Meat Company’s burger blend, which gets a nice sear on the edges of the patties (they have a kind of craggy edge instead of being perfectly formed, which yields different and pleasing textures as you eat your way through the burger). The Panorama bun (you can choose sesame or plain) holds up until the very end, which isn’t an easy feat considering the heft of this artfully and thoughtfully constructed burger. You’ll want to grab a few napkins. \u003c/p>\n\u003cp>The burger is more than enough, but if you’re in a “take no prisoners” mode, there are waffle fries ($8), which come with BB sauce, but who can say no to Cheez Whiz ($2)? Extra good with waffle fries. One night, you may have the option to graze on some nachos ($12) with carne asada or spicy Thai buffalo wings ($12) with bleu cheese. Let’s just say if you’ve paid a visit to any nearby bars or dispensaries, here’s your next stop.\u003c/p>\n\u003cfigure id=\"attachment_130346\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/theboard-snacks-e1536596131574.jpg\" alt=\"The Board also offers some wicked snacks, from spicy wings to Board rolls to nachos.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130346\">\u003cfigcaption class=\"wp-caption-text\">The Board also offers some wicked snacks, from spicy wings to The Board rolls to nachos. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mesnick is always innovating and coming up with evil snacks, and the one that’s going to haunt me and my dining wingman is the Board Rolls (three for $12). You ready? It’s basically an egg roll filled with pepperoni (legit pepperoni from the East Coast, yo!), marinara sauce, and, of course, gooey cheese, and then it’s fried up. I was calling it a New York Hot Pocket, a brother from another mother to a Totino’s pizza roll. I didn’t even put it down to take a picture, it was that good. So wrong, and yet so right. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Follow along at \u003ca href=\"https://www.instagram.com/theboardfrisco/\">@theboardfrisco\u003c/a> to keep up with all the latest culinary shenanigans happening over there.\u003c/p>\n\n",
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"excerpt": "Attend a hands-on curing class, learn about post-Quake restaurant history, score a free scoop of PB&J ice cream, and double cheeseburger love.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week’s Table Talk will hopefully inspire you to attend a hands-on curing class, learn about SF’s post-Quake restaurant history, help you score a free scoop of PB&J ice cream from Humphry Slocombe, and clue you in on where double cheeseburger lovers will want to head immediately for their next burger chow down session.\u003c/p>\n\u003ch2>Learn How to Make Bacon, Cure Salmon, and More!\u003c/h2>\n\u003cp>\u003cb>FarmCurious Class with Karen Solomon\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AEJCbUHZP712\">825 Bancroft Way, Berkeley\u003c/a>\u003cbr>\nSunday, September 23, 11am–2pm\u003cbr>\n\u003ca href=\"https://www.farmcurious.com/products/meat-curing-with-karen-solomon\">Tickets\u003c/a>: $150\u003c/p>\n\u003cfigure id=\"attachment_130342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/cured-karen-solomon-e1536595856489.jpg\" alt=\"Learn about making bacon, jerky, and more from Karen Solomon’s new book.\" width=\"1920\" height=\"2467\" class=\"size-full wp-image-130342\">\u003cfigcaption class=\"wp-caption-text\">Learn about making bacon, jerky, and more from Karen Solomon’s new book. \u003ccite>(Storey Publishing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Are you curious about curing meat and fish? Want to try making pickles, or expand your repertoire into things like pickled eggs? Did you know you can make tofu jerky? Karen Solomon, author of \u003ci>\u003ca href=\"https://www.amazon.com/gp/product/1607744767/ref=as_li_tl?ie=UTF8&tag=tablehopper-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=1607744767&linkId=10237adb2bd2245e5718a5a1a40ec28b\">Asian Pickles\u003c/a>\u003c/i> and \u003ci>\u003ca href=\"https://www.amazon.com/gp/product/1580089585/ref=as_li_tl?ie=UTF8&tag=tablehopper-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=1580089585&linkId=13d70156d33d3197017943d1b5bf9ac3\">Jam It, Pickle It, Cure It\u003c/a>\u003c/i>, has a new book: \u003ca href=\"https://www.amazon.com/gp/product/161212903X/ref=as_li_tl?ie=UTF8&tag=tablehopper-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=161212903X&linkId=fd5eec87d52544c0d2b930b0ccaaf2e1\">\u003ci>Cured Meat, Smoked Fish & Pickled Eggs\u003c/i>\u003c/a>, and it will have you inspired to make pickled herring, duck breast prosciutto, preserved herbed feta, and rousong (pork floss) in no time. \u003c/p>\n\u003cp>To coincide with the book launch, she’s teaching a number of classes around the Bay Area, starting with a hands-on class on \u003ca href=\"https://www.farmcurious.com/products/meat-curing-with-karen-solomon\">meat and fish curing\u003c/a> with FarmCurious in Berkeley on September 23. You’ll learn to make beef jerky, smoky homemade bacon (without special equipment!), and bagel-ready cured salmon. And best of all, you get to bring it home. Yes, you are bringing home the bacon.\u003c/p>\n\u003ch2>PB&J Lovers Won’t Want to Miss This Free Ice Cream Scooping Event\u003c/h2>\n\u003cp>\u003cb>Humphry Slocombe\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/tJXcEzin2Ek\">One Ferry Building, shop #8, San Francisco\u003c/a>\u003cbr>\nSaturday, September 15, 11am–1pm \u003c/p>\n\u003cfigure id=\"attachment_130343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/OCHO-PBJ-by-Humphry-Slocombe-2-e1536595931144.jpg\" alt=\"Get your free scoop of OCHO PB&J at Humphry Slocombe on September 15.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130343\">\u003cfigcaption class=\"wp-caption-text\">Get your free scoop of OCHO PB&J at Humphry Slocombe on September 15. \u003ccite>(Humphry Slocombe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Free ice cream AND candy? Pinch yourself, it’s true: on Saturday, September 15, \u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a> (at their San Francisco Ferry Building Marketplace shop) will be offering free scoops of their new flavor with Oakland-based \u003ca href=\"https://www.ochocandy.com/\">OCHO Candy\u003c/a>: \u003cb>OCHO PB&J\u003c/b>. The limited-edition flavor features chunks of OCHO’s organic peanut butter candy bars and gooey ribbons of organic raspberry jam mixed into Humphry Slocombe’s milk chocolate ice cream. It’s peanut butter jelly time! You’ll also get to try a mini OCHO candy bar (while supplies last).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Not going to make it to the scooping event? The new flavor will be available at all Humphry Slocombe Bay Area scoop shop locations (Mission, Ferry Building, Oakland) throughout September. \u003c/p>\n\u003ch2>Enjoy a Night of Learning About San Francisco Restaurant History\u003c/h2>\n\u003cp>\u003cb>Tables From The Rubble\u003c/b>\u003cbr>\nAnnual Alice Ross Carey Lecture and Dinner\u003cbr>\nFriday, September 21, 5:30pm–8pm\u003cbr>\n\u003ca href=\"https://goo.gl/maps/ydtUFYnzipq\">640 Heritage Preservation Foundation, Metropolitan Club\u003c/a>\u003cbr>\n640 Sutter St., San Francisco\u003cbr>\n\u003ca href=\"http://r20.rs6.net/tn.jsp?f=001UXfOheIv4TfNTyk7S9ne2laS906ZGMPcKc21F0K86YrQH0AWu568_S4B7HulEC1VCJU34-pS-P41-wj_c3PQvidlMCjaP9Cvj2P_57sn3R6Udma5Rv1wAYHwuFj0AO8slY8lpa5I5EL7qY71jeIO0nfAFkcII8GlJMAizRIx55ERFMuJn1PUuLfIICMbJXtPut22DovfK_etMgxqgA3ZEHCooHRM5fCvxzhxKZ3eIx9WCxvCtpmwUhsKijhIxDlIDrAgmlAkJZGbfafV8OAjXU5S-tU9FAjZ&c=SgeHXHfeO8Eez9reQII__K8turZvmZp72Olnd6UMqw9mxpRb5EstWQ==&ch=Jt--qmkxwb9kPorYiketUOK8ox_pxmriDKLdMe1YvNijn-3c9iXDBg==\">Tickets\u003c/a>: $10 Heritage Members, Metropolitan Club Members, or students/seniors with ID; $15 Non-Heritage Member\u003cbr>\nOptional dinner: $75, will begin at approximately 7:30pm, following the conclusion of the lecture\u003c/p>\n\u003cfigure id=\"attachment_130344\" class=\"wp-caption aligncenter\" style=\"max-width: 1794px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover.jpg\" alt=\"Be sure to pick up a copy of Tables from the Rubble at this special lecture.\" width=\"1794\" height=\"2656\" class=\"size-full wp-image-130344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover.jpg 1794w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-160x237.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-800x1184.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-768x1137.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-1020x1510.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-811x1200.jpg 811w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-1180x1747.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-960x1421.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-240x355.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-375x555.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-520x770.jpg 520w\" sizes=\"(max-width: 1794px) 100vw, 1794px\">\u003cfigcaption class=\"wp-caption-text\">Be sure to pick up a copy of Tables from the Rubble at this special lecture. \u003ccite>(Tandemvines Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco restaurant and history buffs won’t want to miss this special night when author Denise Clifton reads from her recent book, \u003ca href=\"https://www.amazon.com/gp/product/098827471X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=098827471X&linkCode=as2&tag=tablehopper-20&linkId=d5d318f695ca36969c4309b6adde6d40\">\u003ci>Tables From The Rubble: How the Restaurants That Arose After the Great Quake of 1906 Still Feed San Francisco Today\u003c/i>\u003c/a>, which transports readers to San Francisco in the years after the Great Earthquake of 1906. Amid the ruins, restaurants rose to feed the hungry and there are a handful that remain today, like Fior d’Italia, the Garden Court at the Palace Hotel, and Sam Wo. During the lecture, Clifton will share stories and historic photos from legacy restaurants. \u003c/p>\n\u003cp>Book signing and optional fixed-price dinner will follow. In partnership with \u003ca href=\"https://640hpf.org/\">640 Heritage Preservation Foundation\u003c/a>.\u003c/p>\n\u003ch2>It’s Time to Meat One of the City’s Latest Double Cheeseburgers\u003c/h2>\n\u003cp>\u003cb>The Board\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/FCnQaBoEHBH2\">1077 Mission St., San Francisco\u003c/a>\u003cbr>\nWed–Fri 6pm–9pm\u003c/p>\n\u003cfigure id=\"attachment_130345\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/theboard-saucy-e1536596081374.jpg\" alt=\"Things can get saucy with the BB sauce at The Board.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130345\">\u003cfigcaption class=\"wp-caption-text\">Things can get saucy with the BB sauce at The Board. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sometimes, you just want to sink your choppers into a double cheeseburger, and when that craving strikes, Adam Mesnick at \u003ca href=\"https://www.theboardsf.com/\">The Board\u003c/a> in SoMa is ready for you. He’s known for his beastmode sandwiches at nearby DeliBoard, and this is his latest outpost on Mission, which originally opened with wicked East Coast-style breakfast sandwiches and bagels. This summer, he pivoted the business to evening hours (Wed–Fri 6pm–9pm), and is renting out the space for private events and pop-ups.\u003c/p>\n\u003cp>With the new evening hours comes a new, rotating menu, and the star of the show is his double cheeseburger, topped with white and yellow American cheese (no shame here!), shredduce (shredded lettuce), BB (Board Burger) sauce (it’s a creamier and almost ranch-y version of a Thousand Island dressing, with extra pickle juice and less ketchup to boost the acidity), and thickly cut pickles that they slice fresh, which also helps cut through the overall richness (these are full dills from Chicago). \u003c/p>\n\u003cp>Mesnick is using Golden Gate Meat Company’s burger blend, which gets a nice sear on the edges of the patties (they have a kind of craggy edge instead of being perfectly formed, which yields different and pleasing textures as you eat your way through the burger). The Panorama bun (you can choose sesame or plain) holds up until the very end, which isn’t an easy feat considering the heft of this artfully and thoughtfully constructed burger. You’ll want to grab a few napkins. \u003c/p>\n\u003cp>The burger is more than enough, but if you’re in a “take no prisoners” mode, there are waffle fries ($8), which come with BB sauce, but who can say no to Cheez Whiz ($2)? Extra good with waffle fries. One night, you may have the option to graze on some nachos ($12) with carne asada or spicy Thai buffalo wings ($12) with bleu cheese. Let’s just say if you’ve paid a visit to any nearby bars or dispensaries, here’s your next stop.\u003c/p>\n\u003cfigure id=\"attachment_130346\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/theboard-snacks-e1536596131574.jpg\" alt=\"The Board also offers some wicked snacks, from spicy wings to Board rolls to nachos.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130346\">\u003cfigcaption class=\"wp-caption-text\">The Board also offers some wicked snacks, from spicy wings to The Board rolls to nachos. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mesnick is always innovating and coming up with evil snacks, and the one that’s going to haunt me and my dining wingman is the Board Rolls (three for $12). You ready? It’s basically an egg roll filled with pepperoni (legit pepperoni from the East Coast, yo!), marinara sauce, and, of course, gooey cheese, and then it’s fried up. I was calling it a New York Hot Pocket, a brother from another mother to a Totino’s pizza roll. I didn’t even put it down to take a picture, it was that good. So wrong, and yet so right. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Follow along at \u003ca href=\"https://www.instagram.com/theboardfrisco/\">@theboardfrisco\u003c/a> to keep up with all the latest culinary shenanigans happening over there.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>I can feel the warmth from the wood-burning oven just over my shoulder and catch myself intermittently gazing off into a heat-induced trance from the blaze.\u003c/p>\n\u003cp>Despite the place feeling crowded (probably another reason for the heat), it's eerily quiet inside: My table of five occasionally lowers our voices as if we were in the library. But a library this is not: Mozzeria is one of the most talked-about pizzerias in the heart of a vibrant San Francisco neighborhood, where wait times on Saturday nights can extend as long as two hours.\u003c/p>\n\u003cp>The reason for the unnaturally reserved ambiance might be because every staff member employed at Mozzeria identifies as deaf or partially deaf. For the roughly 95 percent of hearing guests who aren't fluent in American Sign Language (ASL), putting in an order means either pointing to the pizza of choice from the menu or writing it down on a piece of paper.\u003c/p>\n\u003cp>Melody and Russ Stein, owners and founders of the 50-seat restaurant, have done more than open an authentic, Neapolitan-style pizza joint (it's one of only two Neapolitan pizzerias in San Francisco that's a member of the international organization \u003ca href=\"http://www.pizzanapoletana.org/en/\">Associazione Vera Pizza Napoletana\u003c/a>.) They also are only two of a few restaurateurs in the country using innovative technology that allows them to entirely employ deaf and hard-of-hearing individuals — like the deaf-owned video relay system Convo, which allows hearing guests to call and speak to a staff member over the phone via an interpreter.\u003c/p>\n\u003cp>Mozzeria isn't the first restaurant in the nation to be entirely owned and operated by a deaf and hard-of-hearing staff — that title might go to Crepe Crazy in Austin, Texas, which was opened as a stall in 2007 by Vladimir and Inna Giterman — but it's one of the most successful. Not only does the 7-year-old Mozzeria have a brick-and-mortar storefront, food truck and catering business, but in December it was selected as the first business partner of the Communication Service for the Deaf (CSD)\u003ca href=\"https://csdsvf.com/partners/mozzeria\"> Social Venture Fund (SVF)\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are few employment opportunities for individuals who identify as deaf. According to a\u003ca href=\"https://www.nationaldeafcenter.org/sites/default/files/Deaf%20Employment%20Report_final.pdf\"> study\u003c/a> by the National Deaf Center (NDC) in partnership with the University of Texas at Austin, only about 48 percent of the deaf community is employed in the United States (compared with 72 percent of hearing individuals). Mozzeria's partnership with the CSD has the potential to change that.\u003c/p>\n\u003cp>The\u003ca href=\"https://csdsvf.com/partners/mozzeria\"> social-impact fund\u003c/a>, which was created to address unemployment rates among the deaf and those with partial hearing loss, will create ASL-centered training programs, resources and mentoring support for the roughly \u003ca href=\"https://www.hopkinsmedicine.org/news/media/releases/one_in_five_americans_has_hearing_loss\">48 million people\u003c/a> living in the United States who identify as having severe hearing loss.\u003c/p>\n\u003cp>The partnership will also allow Mozzeria to franchise. The Steins are currently set to expand their West Coast empire, with an Austin location in the works for later this year. \"We envision that each Mozzeria location will be looked at as a source of both local and national pride,\" Melody Stein \u003ca href=\"https://upserve.com/restaurant-insider/deaf-owned-restaurant-hoping-change-service-industry-one-franchise-time/\"> wrote in February\u003c/a> for \u003ca href=\"https://upserve.com/\">Upserve\u003c/a>.\u003c/p>\n\u003cp>For many deaf and hard-of-hearing entrepreneurs, like Melissa Greenlee, CEO and founder of \u003ca href=\"http://www.deaffriendly.com/\">deaffriendly.com\u003c/a>, and Crepe Crazy CEO Sergei Giterman (who took over from his parents), unemployment is an issue in their community that has long needed to be addressed.\u003c/p>\n\u003cfigure id=\"attachment_130295\" class=\"wp-caption aligncenter\" style=\"max-width: 1106px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf.jpg\" alt=\"Not only does Mozzeria have a brick-and-mortar storefront, food truck and catering business, it was recently selected as the first business partner of the Communication Service for the Deaf.\" width=\"1106\" height=\"1475\" class=\"size-full wp-image-130295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf.jpg 1106w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-520x693.jpg 520w\" sizes=\"(max-width: 1106px) 100vw, 1106px\">\u003cfigcaption class=\"wp-caption-text\">Not only does Mozzeria have a brick-and-mortar storefront, food truck and catering business, it was recently selected as the first business partner of the Communication Service for the Deaf. \u003ccite>(Mozzeria)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Greenlee explains that her growing frustration with people's lack of understanding of how to serve her, and her own inability to find meaningful work, lead to \u003ca href=\"http://www.deaffriendly.com/\">deaffriendly.com\u003c/a>, a consumer review site for the deaf and hard-of-hearing community. \"There were times when people refused to serve me at all,\" she wrote to me in an email. \"No one should be turned away in a place of business due to their disability.\"\u003c/p>\n\u003cp>Giterman, who four years ago had just six employees and now operates two locations and two food trucks with 30 employees, adds: \"Finding employment as a deaf individual can be difficult. Out there, [employers] are less inclined to hire [deaf individuals], which sends all of us flocking to deaf-focused establishments. We started [Crepe Crazy] to provide a working opportunity where others wouldn't.\"\u003c/p>\n\u003cp>But deaf-focused restaurants are few and far between. While there's no way of knowing the exact numbers,\u003ca href=\"http://deafdigest.net/list-of-deaf-owned-restaurants/\"> Deafdigest\u003c/a> lists just eight restaurants currently operating in the U.S.\u003c/p>\n\u003cp>Perhaps the case for hiring and serving deaf individuals might no longer seem like such an issue, thanks in part to Starbucks. In July, the \u003ca href=\"https://www.npr.org/sections/thesalt/2018/07/20/630844472/starbucks-to-open-first-signing-store-in-the-u-s-to-serve-deaf-customers\">global coffee chain announced\u003c/a> plans to launch its first ever deaf-friendly store in the United States. Set to open in Washington, D.C., in October, the \"Signing Store Project\" will be the company's second, modeled after their first in Kuala Lumpur, Malaysia.\u003c/p>\n\u003cp>Unlike the Malaysian store, which puts partners — or employees — through a 10-week sign language course, the D.C. location will hire individuals who identify as deaf, hard of hearing, or hearing but fluent in ASL. Starbucks also plans to hire an additional 20 to 25 deaf, hard of hearing, or hearing partners proficient in ASL in other stores across the country later this year.\u003c/p>\n\u003cp>But of the more than 350,000 Starbucks employees who wear the green apron globally, only about 200 currently self-identity as deaf or with partial hearing loss.\u003c/p>\n\u003cp>Still, it's a step in the right direction, says Nick Buchanan, who co-owns Austin's Pepperbox Coffee, a deaf-owned and operated business. \"It is so nice seeing other businesses showing how communication is possible,\" he says about Starbucks' plans. Like Mozzeria, Buchanan has tried a variety of methods for ease of communication with the hearing community, including a generic point-of-sale touchscreen system.\u003c/p>\n\u003cp>\"This Signing [Store Project] is a great exercise in forcing people to think outside the box in how they will communicate effectively with someone who doesn't hear,\" says Greenlee.\u003c/p>\n\u003cp>With Mozzeria's franchise plans and Starbucks' \"Signing Store Project,\" the hope is that the deaf and those with partial hearing loss will soon be served just like the hearing population.\u003c/p>\n\u003cp>And as anyone lucky enough to have tried the pizza at Mozzeria knows, sometimes simply producing a great product is all one needs to attract an audience. My recommendation would be Mozzeria's Peking Duck pizza — you'll forget about the paper-and-pad ordering system with your first bite.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Meaghan Clark Tiernan is a freelance journalist based in the San Francisco Bay Area. Her work has appeared in\u003c/em> Munchies, ExtraCrispy, Racked, \u003cem>and\u003c/em> Atlas Obscura. \u003cem>Follow her on Twitter:\u003ca href=\"https://twitter.com/meaghanclark\"> @meaghanclark\u003c/a>.\u003c/em> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Deaf-Owned+Eateries+Forge+Path+To+Fight+Joblessness+Among+Those+With+Hearing+Loss+&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I can feel the warmth from the wood-burning oven just over my shoulder and catch myself intermittently gazing off into a heat-induced trance from the blaze.\u003c/p>\n\u003cp>Despite the place feeling crowded (probably another reason for the heat), it's eerily quiet inside: My table of five occasionally lowers our voices as if we were in the library. But a library this is not: Mozzeria is one of the most talked-about pizzerias in the heart of a vibrant San Francisco neighborhood, where wait times on Saturday nights can extend as long as two hours.\u003c/p>\n\u003cp>The reason for the unnaturally reserved ambiance might be because every staff member employed at Mozzeria identifies as deaf or partially deaf. For the roughly 95 percent of hearing guests who aren't fluent in American Sign Language (ASL), putting in an order means either pointing to the pizza of choice from the menu or writing it down on a piece of paper.\u003c/p>\n\u003cp>Melody and Russ Stein, owners and founders of the 50-seat restaurant, have done more than open an authentic, Neapolitan-style pizza joint (it's one of only two Neapolitan pizzerias in San Francisco that's a member of the international organization \u003ca href=\"http://www.pizzanapoletana.org/en/\">Associazione Vera Pizza Napoletana\u003c/a>.) They also are only two of a few restaurateurs in the country using innovative technology that allows them to entirely employ deaf and hard-of-hearing individuals — like the deaf-owned video relay system Convo, which allows hearing guests to call and speak to a staff member over the phone via an interpreter.\u003c/p>\n\u003cp>Mozzeria isn't the first restaurant in the nation to be entirely owned and operated by a deaf and hard-of-hearing staff — that title might go to Crepe Crazy in Austin, Texas, which was opened as a stall in 2007 by Vladimir and Inna Giterman — but it's one of the most successful. Not only does the 7-year-old Mozzeria have a brick-and-mortar storefront, food truck and catering business, but in December it was selected as the first business partner of the Communication Service for the Deaf (CSD)\u003ca href=\"https://csdsvf.com/partners/mozzeria\"> Social Venture Fund (SVF)\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are few employment opportunities for individuals who identify as deaf. According to a\u003ca href=\"https://www.nationaldeafcenter.org/sites/default/files/Deaf%20Employment%20Report_final.pdf\"> study\u003c/a> by the National Deaf Center (NDC) in partnership with the University of Texas at Austin, only about 48 percent of the deaf community is employed in the United States (compared with 72 percent of hearing individuals). Mozzeria's partnership with the CSD has the potential to change that.\u003c/p>\n\u003cp>The\u003ca href=\"https://csdsvf.com/partners/mozzeria\"> social-impact fund\u003c/a>, which was created to address unemployment rates among the deaf and those with partial hearing loss, will create ASL-centered training programs, resources and mentoring support for the roughly \u003ca href=\"https://www.hopkinsmedicine.org/news/media/releases/one_in_five_americans_has_hearing_loss\">48 million people\u003c/a> living in the United States who identify as having severe hearing loss.\u003c/p>\n\u003cp>The partnership will also allow Mozzeria to franchise. The Steins are currently set to expand their West Coast empire, with an Austin location in the works for later this year. \"We envision that each Mozzeria location will be looked at as a source of both local and national pride,\" Melody Stein \u003ca href=\"https://upserve.com/restaurant-insider/deaf-owned-restaurant-hoping-change-service-industry-one-franchise-time/\"> wrote in February\u003c/a> for \u003ca href=\"https://upserve.com/\">Upserve\u003c/a>.\u003c/p>\n\u003cp>For many deaf and hard-of-hearing entrepreneurs, like Melissa Greenlee, CEO and founder of \u003ca href=\"http://www.deaffriendly.com/\">deaffriendly.com\u003c/a>, and Crepe Crazy CEO Sergei Giterman (who took over from his parents), unemployment is an issue in their community that has long needed to be addressed.\u003c/p>\n\u003cfigure id=\"attachment_130295\" class=\"wp-caption aligncenter\" style=\"max-width: 1106px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf.jpg\" alt=\"Not only does Mozzeria have a brick-and-mortar storefront, food truck and catering business, it was recently selected as the first business partner of the Communication Service for the Deaf.\" width=\"1106\" height=\"1475\" class=\"size-full wp-image-130295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf.jpg 1106w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-520x693.jpg 520w\" sizes=\"(max-width: 1106px) 100vw, 1106px\">\u003cfigcaption class=\"wp-caption-text\">Not only does Mozzeria have a brick-and-mortar storefront, food truck and catering business, it was recently selected as the first business partner of the Communication Service for the Deaf. \u003ccite>(Mozzeria)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Greenlee explains that her growing frustration with people's lack of understanding of how to serve her, and her own inability to find meaningful work, lead to \u003ca href=\"http://www.deaffriendly.com/\">deaffriendly.com\u003c/a>, a consumer review site for the deaf and hard-of-hearing community. \"There were times when people refused to serve me at all,\" she wrote to me in an email. \"No one should be turned away in a place of business due to their disability.\"\u003c/p>\n\u003cp>Giterman, who four years ago had just six employees and now operates two locations and two food trucks with 30 employees, adds: \"Finding employment as a deaf individual can be difficult. Out there, [employers] are less inclined to hire [deaf individuals], which sends all of us flocking to deaf-focused establishments. We started [Crepe Crazy] to provide a working opportunity where others wouldn't.\"\u003c/p>\n\u003cp>But deaf-focused restaurants are few and far between. While there's no way of knowing the exact numbers,\u003ca href=\"http://deafdigest.net/list-of-deaf-owned-restaurants/\"> Deafdigest\u003c/a> lists just eight restaurants currently operating in the U.S.\u003c/p>\n\u003cp>Perhaps the case for hiring and serving deaf individuals might no longer seem like such an issue, thanks in part to Starbucks. In July, the \u003ca href=\"https://www.npr.org/sections/thesalt/2018/07/20/630844472/starbucks-to-open-first-signing-store-in-the-u-s-to-serve-deaf-customers\">global coffee chain announced\u003c/a> plans to launch its first ever deaf-friendly store in the United States. Set to open in Washington, D.C., in October, the \"Signing Store Project\" will be the company's second, modeled after their first in Kuala Lumpur, Malaysia.\u003c/p>\n\u003cp>Unlike the Malaysian store, which puts partners — or employees — through a 10-week sign language course, the D.C. location will hire individuals who identify as deaf, hard of hearing, or hearing but fluent in ASL. Starbucks also plans to hire an additional 20 to 25 deaf, hard of hearing, or hearing partners proficient in ASL in other stores across the country later this year.\u003c/p>\n\u003cp>But of the more than 350,000 Starbucks employees who wear the green apron globally, only about 200 currently self-identity as deaf or with partial hearing loss.\u003c/p>\n\u003cp>Still, it's a step in the right direction, says Nick Buchanan, who co-owns Austin's Pepperbox Coffee, a deaf-owned and operated business. \"It is so nice seeing other businesses showing how communication is possible,\" he says about Starbucks' plans. Like Mozzeria, Buchanan has tried a variety of methods for ease of communication with the hearing community, including a generic point-of-sale touchscreen system.\u003c/p>\n\u003cp>\"This Signing [Store Project] is a great exercise in forcing people to think outside the box in how they will communicate effectively with someone who doesn't hear,\" says Greenlee.\u003c/p>\n\u003cp>With Mozzeria's franchise plans and Starbucks' \"Signing Store Project,\" the hope is that the deaf and those with partial hearing loss will soon be served just like the hearing population.\u003c/p>\n\u003cp>And as anyone lucky enough to have tried the pizza at Mozzeria knows, sometimes simply producing a great product is all one needs to attract an audience. My recommendation would be Mozzeria's Peking Duck pizza — you'll forget about the paper-and-pad ordering system with your first bite.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Meaghan Clark Tiernan is a freelance journalist based in the San Francisco Bay Area. Her work has appeared in\u003c/em> Munchies, ExtraCrispy, Racked, \u003cem>and\u003c/em> Atlas Obscura. \u003cem>Follow her on Twitter:\u003ca href=\"https://twitter.com/meaghanclark\"> @meaghanclark\u003c/a>.\u003c/em> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Deaf-Owned+Eateries+Forge+Path+To+Fight+Joblessness+Among+Those+With+Hearing+Loss+&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Most of us started out in the kitchen making cookies with family for a holiday or boiling water for blue-box mac and cheese. Maybe we set off the smoke detector an embarrassing number of times, but regardless, those simple cooking lessons built the foundation for how we eat in adulthood. Now, in the Bay Area—world-renowned for its “foodie culture”—several institutions are bringing basic cooking lessons to the next level. Part of the fun in cooking for kids is that they develop a sense of independence. If they want a snack, now they can make one for themselves! But more than that, cooking helps kids feel connected to their families and their friends in a way that only food can.\u003c/p>\n\u003cp>If you’re looking to get your kid started, here are a few places around the Bay fostering a love of the culinary arts in kids ages 4-18.\u003c/p>\n\u003ch2>Sprouts Cooking Club\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/tXuUsbGxMFx\">3206 Hannah Street\u003c/a>\u003cbr>\nOakland, CA 94608\u003c/p>\n\u003cfigure id=\"attachment_130184\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg class=\"size-full wp-image-130184\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/SproutsClub.jpg\" alt=\"Students at Sprouts Cooking Club learn basic cooking techniques from a team of chefs with diverse backgrounds and philosophies.\" width=\"1800\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Students at Sprouts Cooking Club learn basic cooking techniques from a team of chefs with diverse backgrounds and philosophies. \u003ccite>(Sprouts Cooking Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.sproutscookingclub.org/\">Sprouts Cooking Club\u003c/a> wants to connect kids to food on a deeper level, using hands-on learning from “chefs that have different ethnic backgrounds, individual cooking techniques, and unique philosophies on nutrition and ingredients.”\u003c/p>\n\u003cp>Part of a bi-coastal effort to get students into the culinary arts, Sprouts Cooking Club has a wide variety of programs open to kids of varying ages.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One stand-out program Sprouts offers is the six-month Chef-in-Training (CIT) program. CIT is a paid apprenticeship wherein young adults “that haven’t had it easy” learn the skills they need to know in order to land a long-term job in the food industry. During the program, they're partnered with a chef mentor and receive job application coaching so they’re ready for their next step.\u003c/p>\n\u003cp>For younger, amateur cooks, check out Sprouts’ spring and summer camps. Kids 7-12 spend the week learning knife and safety rules while cooking with accomplished guest chefs using locally sourced ingredients. Past camps have included cooking at The Funky Elephant for the day, trips to the Ferry Building Farmer’s Market, and running Gibson restaurant for a week.\u003c/p>\n\u003ch2>Cook! Programs\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/smiQ8dCWwKn\">2940 Seventh Street\u003c/a>\u003cbr>\nBerkeley, CA 94710\u003c/p>\n\u003cfigure id=\"attachment_130185\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130185\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/CookPrograms-e1535389026354.jpg\" alt=\"Students at Cook! Program pose for a group shot during a course.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Students at Cook! Program pose for a group shot during a course. \u003ccite>(Tracy Cates)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Cooking is such a perfect medium for kids to gain confidence in their own abilities and get success out of something they’ve put their energy into,” says Tracy Cates, founder of \u003ca href=\"http://www.cookprograms.com/\">Cook! Programs\u003c/a>. Cook! offers summer camps and classes for kids aged 9-18, with the possibility of continuing on to an internship for older students.\u003c/p>\n\u003cp>The courses are hosted at \u003ca href=\"http://www.rocketrest.com/\">Rocket Restaurant Resource\u003c/a>, a supply store with two large commercial kitchens where kids won’t have to worry about whether or not they have a spatula. “We’re in a commercial setting, with all the equipment they could need,” says Cates. “So there’s the opportunity for them to experience a very wide range of culinary techniques.”\u003c/p>\n\u003cp>Classes range from dinner and desserts, to pasta and asian-style courses, and are taught by professional chefs from across the Bay—like Chef Paige Reinis and Chef Francisco Machado.\u003c/p>\n\u003cp>If you’re looking for something a little more challenging, older kids, between 13-18, can take the chef-in-training course, which is two weeks and two days of intensive study. Chefs-in-training will learn proper knife skills and kitchen rules, as well as be encouraged to experiment with what they’ve learned.\u003c/p>\n\u003ch2>The Cooking Project\u003c/h2>\n\u003cp>San Francisco Bay Area, CA\u003cbr>\n(Locations vary depending on partner)\u003c/p>\n\u003cfigure id=\"attachment_130186\" class=\"wp-caption aligncenter\" style=\"max-width: 1334px\">\u003cimg class=\"size-full wp-image-130186\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/TheCookingProject_SeeCaption.jpg\" alt=\"Students from Guardian Scholars Program, University of San Francisco, and members of The Cooking Project make a pasta dish with broccoli.\" width=\"1334\" height=\"776\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption.jpg 1334w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-800x465.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-768x447.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-1020x593.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-1200x698.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-1180x686.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-960x558.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-240x140.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-375x218.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-520x302.jpg 520w\" sizes=\"(max-width: 1334px) 100vw, 1334px\">\u003cfigcaption class=\"wp-caption-text\">Students from Guardian Scholars Program, University of San Francisco, and members of The Cooking Project make a pasta dish with broccoli. \u003ccite>(Sophia Hedgecock)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By partnering with different communities and schools across the bay, \u003ca href=\"http://thecookingproject.org/\">The Cooking Project\u003c/a>, founded by Daniel Patterson and Sasha Bernstein, has a slightly different approach to teaching kids culinary basics.\u003c/p>\n\u003cp>“We take a three-prong approach to our cooking classes,” says Bernstein. The first prong is technical, which includes foundational techniques like knife skills, health and safety rules, and how to use heat sources appropriately. The other prongs are “practical” and “conceptual.”\u003c/p>\n\u003cp>“The practical side is things like shopping and budgeting, how to use leftovers, seasonality, and sustainability,” continues Bernstein. For the conceptual prong, The Cooking Project works with a sociologist to develop themes around society and food. Past themes have included “food as medicine,” “food and community,” and “race and ethnicity around food.”\u003c/p>\n\u003cp>Some current partners of The Cooking Project include the Guardian Scholars Program, San Francisco State University, Oakland Asian Community Center, and JCYC. Classes are generally geared toward students between the ages of 15-25 and they run parallel to school semesters in the area.\u003c/p>\n\u003cp>Past classes have ranged from “eggs five different ways” to bibingka and calamansi juice and have been taught by chefs like Ervin Lopez and Mira D'Souza. Courses are made available to students free of charge and can be found through their respective schools or community centers throughout the year.\u003c/p>\n\u003ch2>Kitchen on Fire\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/biyGRzQ86nN2\">6506 San Pablo Ave\u003c/a>\u003cbr>\nOakland, CA 94608\u003c/p>\n\u003cfigure id=\"attachment_130187\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130187\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/KitchenOnFire_SeeCaption-e1535389154768.jpg\" alt=\"Students pose during a cooking class with Kitchen on Fire.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Students pose during a cooking class with Kitchen on Fire. \u003ccite>(Kitchen on Fire)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the past six years, Lisa Miller, co-owner of \u003ca href=\"https://www.kitchenonfire.com/teen-cooking-camp\">Kitchen on Fire\u003c/a>, has been helping teens learn to cook.\u003c/p>\n\u003cp>“I think it’s a life skill they will be really glad their parents sought out for them when they were this age,” says Miller.\u003c/p>\n\u003cp>Currently, Kitchen on Fire runs four summer camps a year and a spring break camp where students can come and learn to cook with chefs like co-owner Olivier Said—aka “Chef Olive.” Past dishes have included vegetarian paella, fresh-made pizza, and gallo pinto.\u003c/p>\n\u003cp>“Being a part of [food] in the kitchen and making it and being able to make a decision about what goes into it or understanding how it all comes together and appreciating the food, actually goes a long way to just eating healthier,” continues Miller.\u003c/p>\n\u003cp>While the teen camps are currently only a few times a year, Kitchen on Fire is hoping to work on offering more courses throughout the year—including a soon-to-be-announced offering for young college students between the ages of 17-20.\u003c/p>\n\u003ch2>Culinary Artistas\u003c/h2>\n\u003cp>Ghirardelli Square\u003cbr>\n\u003ca href=\"https://goo.gl/maps/hDZfmJFsAqF2\">900 North Point Street, Suite H-108 B\u003c/a>\u003cbr>\nSan Francisco, CA 94109\u003c/p>\n\u003cfigure id=\"attachment_130188\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-130188\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption.jpg\" alt=\"Children learn how to make their own pot stickers.\" width=\"960\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-150x150.jpg 150w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Children learn how to make their own pot stickers. \u003ccite>(Culinary Artistas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Offering courses for the youngest chefs in this guide, \u003ca>Culinary Artistas\u003c/a>, located in the famous Ghirardelli Square, offers courses for kids ages 4-9—and they go even younger if the parent wants to take the class, too.\u003c/p>\n\u003cp>The program was founded by Vanessa Silva, formerly of La Happy Belly, another cooking and education center geared at young learners. Silva, along with “Sous Chef Peter” and “Sous Chef Janine,” works to “develop creative minds and healthy bodies.”\u003c/p>\n\u003cp>Part day-camp, part exploratory cooking experience, the summer camps at Culinary Artistas break up cooking activities with outdoor excursions and activities. Their Wrap and Roll camp, for example, offered kids the chance to explore areas like Fort Mason and the Municipal Pier before coming back to make their own dumplings for an afternoon snack.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you’d like to test the waters with your toddling chef, the year-round Cook with Your Little Ones series offers weekly 1-hour classes with story time and cooking activities meant to inspire and expand your kid’s love of food. Since these classes have parents present, they allow for children as young as 24 months to participate.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Most of us started out in the kitchen making cookies with family for a holiday or boiling water for blue-box mac and cheese. Maybe we set off the smoke detector an embarrassing number of times, but regardless, those simple cooking lessons built the foundation for how we eat in adulthood. Now, in the Bay Area—world-renowned for its “foodie culture”—several institutions are bringing basic cooking lessons to the next level. Part of the fun in cooking for kids is that they develop a sense of independence. If they want a snack, now they can make one for themselves! But more than that, cooking helps kids feel connected to their families and their friends in a way that only food can.\u003c/p>\n\u003cp>If you’re looking to get your kid started, here are a few places around the Bay fostering a love of the culinary arts in kids ages 4-18.\u003c/p>\n\u003ch2>Sprouts Cooking Club\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/tXuUsbGxMFx\">3206 Hannah Street\u003c/a>\u003cbr>\nOakland, CA 94608\u003c/p>\n\u003cfigure id=\"attachment_130184\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg class=\"size-full wp-image-130184\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/SproutsClub.jpg\" alt=\"Students at Sprouts Cooking Club learn basic cooking techniques from a team of chefs with diverse backgrounds and philosophies.\" width=\"1800\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Students at Sprouts Cooking Club learn basic cooking techniques from a team of chefs with diverse backgrounds and philosophies. \u003ccite>(Sprouts Cooking Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.sproutscookingclub.org/\">Sprouts Cooking Club\u003c/a> wants to connect kids to food on a deeper level, using hands-on learning from “chefs that have different ethnic backgrounds, individual cooking techniques, and unique philosophies on nutrition and ingredients.”\u003c/p>\n\u003cp>Part of a bi-coastal effort to get students into the culinary arts, Sprouts Cooking Club has a wide variety of programs open to kids of varying ages.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One stand-out program Sprouts offers is the six-month Chef-in-Training (CIT) program. CIT is a paid apprenticeship wherein young adults “that haven’t had it easy” learn the skills they need to know in order to land a long-term job in the food industry. During the program, they're partnered with a chef mentor and receive job application coaching so they’re ready for their next step.\u003c/p>\n\u003cp>For younger, amateur cooks, check out Sprouts’ spring and summer camps. Kids 7-12 spend the week learning knife and safety rules while cooking with accomplished guest chefs using locally sourced ingredients. Past camps have included cooking at The Funky Elephant for the day, trips to the Ferry Building Farmer’s Market, and running Gibson restaurant for a week.\u003c/p>\n\u003ch2>Cook! Programs\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/smiQ8dCWwKn\">2940 Seventh Street\u003c/a>\u003cbr>\nBerkeley, CA 94710\u003c/p>\n\u003cfigure id=\"attachment_130185\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130185\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/CookPrograms-e1535389026354.jpg\" alt=\"Students at Cook! Program pose for a group shot during a course.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Students at Cook! Program pose for a group shot during a course. \u003ccite>(Tracy Cates)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Cooking is such a perfect medium for kids to gain confidence in their own abilities and get success out of something they’ve put their energy into,” says Tracy Cates, founder of \u003ca href=\"http://www.cookprograms.com/\">Cook! Programs\u003c/a>. Cook! offers summer camps and classes for kids aged 9-18, with the possibility of continuing on to an internship for older students.\u003c/p>\n\u003cp>The courses are hosted at \u003ca href=\"http://www.rocketrest.com/\">Rocket Restaurant Resource\u003c/a>, a supply store with two large commercial kitchens where kids won’t have to worry about whether or not they have a spatula. “We’re in a commercial setting, with all the equipment they could need,” says Cates. “So there’s the opportunity for them to experience a very wide range of culinary techniques.”\u003c/p>\n\u003cp>Classes range from dinner and desserts, to pasta and asian-style courses, and are taught by professional chefs from across the Bay—like Chef Paige Reinis and Chef Francisco Machado.\u003c/p>\n\u003cp>If you’re looking for something a little more challenging, older kids, between 13-18, can take the chef-in-training course, which is two weeks and two days of intensive study. Chefs-in-training will learn proper knife skills and kitchen rules, as well as be encouraged to experiment with what they’ve learned.\u003c/p>\n\u003ch2>The Cooking Project\u003c/h2>\n\u003cp>San Francisco Bay Area, CA\u003cbr>\n(Locations vary depending on partner)\u003c/p>\n\u003cfigure id=\"attachment_130186\" class=\"wp-caption aligncenter\" style=\"max-width: 1334px\">\u003cimg class=\"size-full wp-image-130186\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/TheCookingProject_SeeCaption.jpg\" alt=\"Students from Guardian Scholars Program, University of San Francisco, and members of The Cooking Project make a pasta dish with broccoli.\" width=\"1334\" height=\"776\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption.jpg 1334w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-800x465.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-768x447.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-1020x593.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-1200x698.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-1180x686.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-960x558.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-240x140.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-375x218.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-520x302.jpg 520w\" sizes=\"(max-width: 1334px) 100vw, 1334px\">\u003cfigcaption class=\"wp-caption-text\">Students from Guardian Scholars Program, University of San Francisco, and members of The Cooking Project make a pasta dish with broccoli. \u003ccite>(Sophia Hedgecock)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By partnering with different communities and schools across the bay, \u003ca href=\"http://thecookingproject.org/\">The Cooking Project\u003c/a>, founded by Daniel Patterson and Sasha Bernstein, has a slightly different approach to teaching kids culinary basics.\u003c/p>\n\u003cp>“We take a three-prong approach to our cooking classes,” says Bernstein. The first prong is technical, which includes foundational techniques like knife skills, health and safety rules, and how to use heat sources appropriately. The other prongs are “practical” and “conceptual.”\u003c/p>\n\u003cp>“The practical side is things like shopping and budgeting, how to use leftovers, seasonality, and sustainability,” continues Bernstein. For the conceptual prong, The Cooking Project works with a sociologist to develop themes around society and food. Past themes have included “food as medicine,” “food and community,” and “race and ethnicity around food.”\u003c/p>\n\u003cp>Some current partners of The Cooking Project include the Guardian Scholars Program, San Francisco State University, Oakland Asian Community Center, and JCYC. Classes are generally geared toward students between the ages of 15-25 and they run parallel to school semesters in the area.\u003c/p>\n\u003cp>Past classes have ranged from “eggs five different ways” to bibingka and calamansi juice and have been taught by chefs like Ervin Lopez and Mira D'Souza. Courses are made available to students free of charge and can be found through their respective schools or community centers throughout the year.\u003c/p>\n\u003ch2>Kitchen on Fire\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/biyGRzQ86nN2\">6506 San Pablo Ave\u003c/a>\u003cbr>\nOakland, CA 94608\u003c/p>\n\u003cfigure id=\"attachment_130187\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130187\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/KitchenOnFire_SeeCaption-e1535389154768.jpg\" alt=\"Students pose during a cooking class with Kitchen on Fire.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Students pose during a cooking class with Kitchen on Fire. \u003ccite>(Kitchen on Fire)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the past six years, Lisa Miller, co-owner of \u003ca href=\"https://www.kitchenonfire.com/teen-cooking-camp\">Kitchen on Fire\u003c/a>, has been helping teens learn to cook.\u003c/p>\n\u003cp>“I think it’s a life skill they will be really glad their parents sought out for them when they were this age,” says Miller.\u003c/p>\n\u003cp>Currently, Kitchen on Fire runs four summer camps a year and a spring break camp where students can come and learn to cook with chefs like co-owner Olivier Said—aka “Chef Olive.” Past dishes have included vegetarian paella, fresh-made pizza, and gallo pinto.\u003c/p>\n\u003cp>“Being a part of [food] in the kitchen and making it and being able to make a decision about what goes into it or understanding how it all comes together and appreciating the food, actually goes a long way to just eating healthier,” continues Miller.\u003c/p>\n\u003cp>While the teen camps are currently only a few times a year, Kitchen on Fire is hoping to work on offering more courses throughout the year—including a soon-to-be-announced offering for young college students between the ages of 17-20.\u003c/p>\n\u003ch2>Culinary Artistas\u003c/h2>\n\u003cp>Ghirardelli Square\u003cbr>\n\u003ca href=\"https://goo.gl/maps/hDZfmJFsAqF2\">900 North Point Street, Suite H-108 B\u003c/a>\u003cbr>\nSan Francisco, CA 94109\u003c/p>\n\u003cfigure id=\"attachment_130188\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-130188\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption.jpg\" alt=\"Children learn how to make their own pot stickers.\" width=\"960\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-150x150.jpg 150w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Children learn how to make their own pot stickers. \u003ccite>(Culinary Artistas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Offering courses for the youngest chefs in this guide, \u003ca>Culinary Artistas\u003c/a>, located in the famous Ghirardelli Square, offers courses for kids ages 4-9—and they go even younger if the parent wants to take the class, too.\u003c/p>\n\u003cp>The program was founded by Vanessa Silva, formerly of La Happy Belly, another cooking and education center geared at young learners. Silva, along with “Sous Chef Peter” and “Sous Chef Janine,” works to “develop creative minds and healthy bodies.”\u003c/p>\n\u003cp>Part day-camp, part exploratory cooking experience, the summer camps at Culinary Artistas break up cooking activities with outdoor excursions and activities. Their Wrap and Roll camp, for example, offered kids the chance to explore areas like Fort Mason and the Municipal Pier before coming back to make their own dumplings for an afternoon snack.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Table Talk: Unique Dinners, Oakland Cocktail Week, a Proper Breakfast",
"title": "Table Talk: Unique Dinners, Oakland Cocktail Week, a Proper Breakfast",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>September is full of special events, from a fried chicken feast on the patio at Starbelly, to the immersive and artistic Nightfishing dinner, to a visiting chef from Oaxaca at August (1) Five, to Oakland Cocktail Week. You can also read about the perfect all-day menu at Noon All Day.\u003c/p>\n\u003ch2>Enjoy a Surrealist Evening at Nightfishing: An Immersive Art and Dining Experience\u003c/h2>\n\u003cp>\u003cb>The Midway SF\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AaBUoHDxgc62\">900 Marin St., San Francisco\u003c/a>\u003cbr>\nSeptember 12\u003cbr>\n7pm–9pm\u003cbr>\n\u003ca href=\"https://ticketf.ly/2PfPWBa\">Tickets\u003c/a>: $125 (includes wine pairing)\u003c/p>\n\u003cfigure id=\"attachment_130264\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/nightfishing-art-e1536036403823.jpg\" alt=\"Artwork by Isis Hockenos will practically come to life at the next Nightfishing event at The Midway.\" width=\"1920\" height=\"1604\" class=\"size-full wp-image-130264\">\u003cfigcaption class=\"wp-caption-text\">Artwork by Isis Hockenos will practically come to life at the next Nightfishing event at The Midway. \u003ccite>(Isis Hockenos)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for a memorable dining experience, one that will remind you that bohemian San Francisco is still alive and well? The Midway in San Francisco’s Dogpatch neighborhood has been hosting some unique events that intersect art, food, music, and technology. On September 12, The Midway resident artist \u003ca href=\"http://www.isishockenos.com/\">Isis Hockenos\u003c/a> is hosting an autumn harvest version of her seasonal \u003ca href=\"https://www.themidwaysf.com/event/1679267-night-fishing-immersive-art-san-francisco/\">Nightfishing\u003c/a> art and dining experience. It’s more than sitting at a table for a three-course dinner: it’s more like climbing inside one of her paintings (Isis transforms one of the galleries into a three-dimensional, life-sized painting). Crawl through peacock-colored foliage, smell the lanolin of a freshly sheared, crown-wearing sheep, and taste the meat cut lovingly from a rose-colored hog. \u003c/p>\n\u003cp>Isis' work contains many references to her experience in food production, particularly through a feminist lens, and to her upbringing in West Marin. The \u003ca href=\"http://themidwayculinary.com/\">Midway Culinary\u003c/a> team will execute a menu carefully curated by Isis, using locally sourced food from her community of oyster farmers, cheesemakers, and ranchers. Expect a healthy dash of surrealist delight.\u003c/p>\n\u003ch2>August (1) Five Hosts Spice Knows No Borders, Celebrating Mexican Independence Day with Oaxacan Guest Chef Julio Aquilera\u003c/h2>\n\u003cp>\u003cb>August (1) Five\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AeMrPajUqKq\">524 Van Ness Ave., San Francisco\u003c/a>\u003cbr>\nThursday, September 13–Sunday, September 16\u003cbr>\nDinner: 5pm–9:30pm (open until 10:30pm Fri–Sat)\u003cbr>\nTasting menu: $75 per person (plus tax and gratuity)\u003cbr>\nBrunch Sat–Sun: 10:30am–2pm\u003cbr>\nReservations: (415) 771-5900\u003c/p>\n\u003cfigure id=\"attachment_130265\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DESTILADO-carrots-e1536036839673.jpg\" alt=\"The carrot mole dish from guest chef Julio Aquilera of El Destilado in Oaxaca.\" width=\"1920\" height=\"1281\" class=\"size-full wp-image-130265\">\u003cfigcaption class=\"wp-caption-text\">The carrot mole dish from guest chef Julio Aquilera of El Destilado in Oaxaca. \u003ccite>(Julio Aquilera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for another unique dining experience? From Thursday, September 13 to Sunday, September 16, the contemporary Indian restaurant \u003ca href=\"https://www.august1five.com/\">August (1) Five\u003c/a> is celebrating Mexican Independence Day with a chef collaboration series called \u003cb>Spice Knows No Borders\u003c/b>. Chef Manish Tyagi is hosting chef Julio Aquilera from the modern El Destilado in Oaxaca (Julio was executive chef at La Urbana and has also worked at Saison and Waterbar, so he is no stranger to SF). The two chefs have collaborated on a five-course, family-style tasting menu. Highlights include BBQ Carrots with carrot mole, coconut crumble, housemade ginger-nut milk, pickled ginger; Chintextle TUNA tartar with chile pasilla Oaxaqueña, citrus; naan crisp; and Pulpo Negro with squid ink, tare, honey, habanero, kashmiri chile powder, and chile oil.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Guests can also order dishes à la carte, and there will additionally be some collaborative dishes for weekend brunch.\u003c/p>\n\u003ch2>Plan on Some Bar Hopping and Attending Cool Events During Oakland Cocktail Week\u003c/h2>\n\u003cp>\u003cb>Oakland Cocktail Week\u003c/b>\u003cbr>\nSeptember 15–23\u003cbr>\nVarious locations\u003c/p>\n\u003cfigure id=\"attachment_130266\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai.jpg\" alt=\"Be sure to enjoy a Mai Tai during Oakland Cocktail Week!\" width=\"1080\" height=\"810\" class=\"size-full wp-image-130266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-520x390.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Be sure to enjoy a Mai Tai during Oakland Cocktail Week! \u003ccite>(Oakland Cocktail Week)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first-ever \u003ca href=\"https://www.oaklandcocktailweek.com/\">Oakland Cocktail Week\u003c/a> is happening September 15–23, with \u003ca href=\"https://www.oaklandcocktailweek.com/venues\">over 40 bars and restaurants\u003c/a> in Oakland crafting $10 cocktails that tell the story of Oakland. You can visit some favorite places, and check out some spots you’re curious about as well, like Ramen Shop, Dyafa, Farmhouse Thai Kitchen, Cosecha, Grand Lake Kitchen, and many others. \u003c/p>\n\u003cp>There are also a number of special \u003ca href=\"https://www.oaklandcocktailweek.com/events\">events\u003c/a>, including a cocktail pairing dinner, a Tiki Mai Tai crawl, a workshop on crafting botanical cocktails with bitters and non-alcoholic spirits, a discussion on the mezcal production process, a cocktail competition, and more. \u003c/p>\n\u003cp>A portion of proceeds from all events will go towards \u003ca href=\"http://bit.ly/2wknA0N\">ROC the Bay\u003c/a> and their \u003ca href=\"http://bit.ly/2w3EVeK\">Restore Oakland\u003c/a> community center in the heart of the Fruitvale District. The center will include a food business incubator, on-the job restaurant training, and a restaurant facility.\u003c/p>\n\u003ch2>Party on the Patio! A Fried Chicken Feast at Starbelly\u003c/h2>\n\u003cp>\u003cb>Starbelly\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/KmgWuzTsAXp\">3583 16th St., San Francisco\u003c/a>\u003cbr>\nTuesday, September 18\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/starbellys-patio-picnic-series-fried-chicken-tickets-49437384548\">Tickets\u003c/a>: $45\u003cbr>\nSeatings at 6pm and 8pm\u003c/p>\n\u003cfigure id=\"attachment_130267\" class=\"wp-caption aligncenter\" style=\"max-width: 1337px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/starbelly-chicken.png\" alt=\"Salute the end of summer at Starbelly’s fried chicken patio party.\" width=\"1337\" height=\"1003\" class=\"size-full wp-image-130267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken.png 1337w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-1200x900.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-520x390.png 520w\" sizes=\"(max-width: 1337px) 100vw, 1337px\">\u003cfigcaption class=\"wp-caption-text\">Salute the end of summer at Starbelly’s fried chicken patio party. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Calling all fried chicken lovers! Starbelly's popular patio picnic series is back for the summer on Tuesday, September 18, and it’s going to be a fried chicken feast. You’ll enjoy Rocky free-range fried chicken with some fabulous fixin’s, like jalapeño corn bread and honey butter, heirloom apple and celery root slaw, braised collard greens with housemade bacon, and for dessert, late summer fruit cobbler with buttermilk biscuit topping and whipped cream.\u003c/p>\n\u003cp>Since Starbelly recently secured a full liquor license, cocktails will be available from lead bartender Christopher Niles, including the Ward 9—a Boston-inspired riff on the classic Ward 8 cocktail—served punch-style for the picnic, and the Gentleman Caller, which is a Starbelly spin on a Manhattan with Sonoma Distilling Company bourbon, Suze and sweet vermouth. Cocktails are sold separately.\u003c/p>\n\u003ch2>Enjoy the All-Day Menu (and Patio) at Noon All Day\u003c/h2>\n\u003cp>\u003cb>Noon All Day\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/um26mJQ3Yju\">690 Indiana St., San Francisco\u003c/a>\u003cbr>\nMon–Fri 7am–5pm\u003cbr>\nSat–Sun 8am–3pm\u003c/p>\n\u003cfigure id=\"attachment_130268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/noon-bowl-e1536037021992.jpg\" alt=\"The outstanding seasonal rice bowl at Noon All Day.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130268\">\u003cfigcaption class=\"wp-caption-text\">The outstanding seasonal rice bowl at Noon All Day. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some of us like to have brunch for lunch, or maybe we’re a late-riser, or just an egg fanatic. At Dogpatch’s \u003ca href=\"http://noonallday.com/\">Noon All Day\u003c/a>, this casual café from the nearby Piccino crew has a menu that’s built for any time of day or appetite. And if you’re craving eggs at 2pm, you can have them in their Proper Breakfast ($15), which comes with two poached eggs, their creamy butter beans, braised greens, toast, and your choice of pork belly or sliced avocado (served beautifully sliced and fanned out), with a spoonful of fermented chile. It’s not only affordable, but is such a homey and satisfying dish, whether you’re nursing a hangover or just craving something comforting. (Their chicken soup stracciatella, $9, with chicken broth whisked with egg, poached chicken, and nettles is a miracle worker for whatever may ail you.)\u003c/p>\n\u003cp>Over in the healthy camp is their seasonal rice bowl ($14), currently a melange of such beautiful spring peas, cucumber, summer squash, romano beans, mixed with a ginger-scallion sauce and topped with a poached egg (you can ramp up with pork belly or avocado for $3). It’s extra-delicious with a ginger-turmeric spritz.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The menu offers a variety of small bites (don’t miss the cauliflower potato fritters), sandwiches (personally, I find the pocket sandwiches a little expensive for what you get), salads (the produce is beautiful), and there’s even soft-serve. Come by in the morning for all kinds of house-baked treasures, including their kimchi danish, and on sunny days, their outdoor patio is perfect for a glass of wine (or a housemade chai). Can’t make it out there? You’re in luck, they also deliver with \u003ca href=\"http://www.trycaviar.com/r/amaz57\">Caviar\u003c/a> (use that link for $10 off your first two orders).\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>September is full of special events, from a fried chicken feast on the patio at Starbelly, to the immersive and artistic Nightfishing dinner, to a visiting chef from Oaxaca at August (1) Five, to Oakland Cocktail Week. You can also read about the perfect all-day menu at Noon All Day.\u003c/p>\n\u003ch2>Enjoy a Surrealist Evening at Nightfishing: An Immersive Art and Dining Experience\u003c/h2>\n\u003cp>\u003cb>The Midway SF\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AaBUoHDxgc62\">900 Marin St., San Francisco\u003c/a>\u003cbr>\nSeptember 12\u003cbr>\n7pm–9pm\u003cbr>\n\u003ca href=\"https://ticketf.ly/2PfPWBa\">Tickets\u003c/a>: $125 (includes wine pairing)\u003c/p>\n\u003cfigure id=\"attachment_130264\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/nightfishing-art-e1536036403823.jpg\" alt=\"Artwork by Isis Hockenos will practically come to life at the next Nightfishing event at The Midway.\" width=\"1920\" height=\"1604\" class=\"size-full wp-image-130264\">\u003cfigcaption class=\"wp-caption-text\">Artwork by Isis Hockenos will practically come to life at the next Nightfishing event at The Midway. \u003ccite>(Isis Hockenos)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for a memorable dining experience, one that will remind you that bohemian San Francisco is still alive and well? The Midway in San Francisco’s Dogpatch neighborhood has been hosting some unique events that intersect art, food, music, and technology. On September 12, The Midway resident artist \u003ca href=\"http://www.isishockenos.com/\">Isis Hockenos\u003c/a> is hosting an autumn harvest version of her seasonal \u003ca href=\"https://www.themidwaysf.com/event/1679267-night-fishing-immersive-art-san-francisco/\">Nightfishing\u003c/a> art and dining experience. It’s more than sitting at a table for a three-course dinner: it’s more like climbing inside one of her paintings (Isis transforms one of the galleries into a three-dimensional, life-sized painting). Crawl through peacock-colored foliage, smell the lanolin of a freshly sheared, crown-wearing sheep, and taste the meat cut lovingly from a rose-colored hog. \u003c/p>\n\u003cp>Isis' work contains many references to her experience in food production, particularly through a feminist lens, and to her upbringing in West Marin. The \u003ca href=\"http://themidwayculinary.com/\">Midway Culinary\u003c/a> team will execute a menu carefully curated by Isis, using locally sourced food from her community of oyster farmers, cheesemakers, and ranchers. Expect a healthy dash of surrealist delight.\u003c/p>\n\u003ch2>August (1) Five Hosts Spice Knows No Borders, Celebrating Mexican Independence Day with Oaxacan Guest Chef Julio Aquilera\u003c/h2>\n\u003cp>\u003cb>August (1) Five\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AeMrPajUqKq\">524 Van Ness Ave., San Francisco\u003c/a>\u003cbr>\nThursday, September 13–Sunday, September 16\u003cbr>\nDinner: 5pm–9:30pm (open until 10:30pm Fri–Sat)\u003cbr>\nTasting menu: $75 per person (plus tax and gratuity)\u003cbr>\nBrunch Sat–Sun: 10:30am–2pm\u003cbr>\nReservations: (415) 771-5900\u003c/p>\n\u003cfigure id=\"attachment_130265\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DESTILADO-carrots-e1536036839673.jpg\" alt=\"The carrot mole dish from guest chef Julio Aquilera of El Destilado in Oaxaca.\" width=\"1920\" height=\"1281\" class=\"size-full wp-image-130265\">\u003cfigcaption class=\"wp-caption-text\">The carrot mole dish from guest chef Julio Aquilera of El Destilado in Oaxaca. \u003ccite>(Julio Aquilera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for another unique dining experience? From Thursday, September 13 to Sunday, September 16, the contemporary Indian restaurant \u003ca href=\"https://www.august1five.com/\">August (1) Five\u003c/a> is celebrating Mexican Independence Day with a chef collaboration series called \u003cb>Spice Knows No Borders\u003c/b>. Chef Manish Tyagi is hosting chef Julio Aquilera from the modern El Destilado in Oaxaca (Julio was executive chef at La Urbana and has also worked at Saison and Waterbar, so he is no stranger to SF). The two chefs have collaborated on a five-course, family-style tasting menu. Highlights include BBQ Carrots with carrot mole, coconut crumble, housemade ginger-nut milk, pickled ginger; Chintextle TUNA tartar with chile pasilla Oaxaqueña, citrus; naan crisp; and Pulpo Negro with squid ink, tare, honey, habanero, kashmiri chile powder, and chile oil.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Guests can also order dishes à la carte, and there will additionally be some collaborative dishes for weekend brunch.\u003c/p>\n\u003ch2>Plan on Some Bar Hopping and Attending Cool Events During Oakland Cocktail Week\u003c/h2>\n\u003cp>\u003cb>Oakland Cocktail Week\u003c/b>\u003cbr>\nSeptember 15–23\u003cbr>\nVarious locations\u003c/p>\n\u003cfigure id=\"attachment_130266\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai.jpg\" alt=\"Be sure to enjoy a Mai Tai during Oakland Cocktail Week!\" width=\"1080\" height=\"810\" class=\"size-full wp-image-130266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-520x390.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Be sure to enjoy a Mai Tai during Oakland Cocktail Week! \u003ccite>(Oakland Cocktail Week)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first-ever \u003ca href=\"https://www.oaklandcocktailweek.com/\">Oakland Cocktail Week\u003c/a> is happening September 15–23, with \u003ca href=\"https://www.oaklandcocktailweek.com/venues\">over 40 bars and restaurants\u003c/a> in Oakland crafting $10 cocktails that tell the story of Oakland. You can visit some favorite places, and check out some spots you’re curious about as well, like Ramen Shop, Dyafa, Farmhouse Thai Kitchen, Cosecha, Grand Lake Kitchen, and many others. \u003c/p>\n\u003cp>There are also a number of special \u003ca href=\"https://www.oaklandcocktailweek.com/events\">events\u003c/a>, including a cocktail pairing dinner, a Tiki Mai Tai crawl, a workshop on crafting botanical cocktails with bitters and non-alcoholic spirits, a discussion on the mezcal production process, a cocktail competition, and more. \u003c/p>\n\u003cp>A portion of proceeds from all events will go towards \u003ca href=\"http://bit.ly/2wknA0N\">ROC the Bay\u003c/a> and their \u003ca href=\"http://bit.ly/2w3EVeK\">Restore Oakland\u003c/a> community center in the heart of the Fruitvale District. The center will include a food business incubator, on-the job restaurant training, and a restaurant facility.\u003c/p>\n\u003ch2>Party on the Patio! A Fried Chicken Feast at Starbelly\u003c/h2>\n\u003cp>\u003cb>Starbelly\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/KmgWuzTsAXp\">3583 16th St., San Francisco\u003c/a>\u003cbr>\nTuesday, September 18\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/starbellys-patio-picnic-series-fried-chicken-tickets-49437384548\">Tickets\u003c/a>: $45\u003cbr>\nSeatings at 6pm and 8pm\u003c/p>\n\u003cfigure id=\"attachment_130267\" class=\"wp-caption aligncenter\" style=\"max-width: 1337px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/starbelly-chicken.png\" alt=\"Salute the end of summer at Starbelly’s fried chicken patio party.\" width=\"1337\" height=\"1003\" class=\"size-full wp-image-130267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken.png 1337w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-1200x900.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-520x390.png 520w\" sizes=\"(max-width: 1337px) 100vw, 1337px\">\u003cfigcaption class=\"wp-caption-text\">Salute the end of summer at Starbelly’s fried chicken patio party. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Calling all fried chicken lovers! Starbelly's popular patio picnic series is back for the summer on Tuesday, September 18, and it’s going to be a fried chicken feast. You’ll enjoy Rocky free-range fried chicken with some fabulous fixin’s, like jalapeño corn bread and honey butter, heirloom apple and celery root slaw, braised collard greens with housemade bacon, and for dessert, late summer fruit cobbler with buttermilk biscuit topping and whipped cream.\u003c/p>\n\u003cp>Since Starbelly recently secured a full liquor license, cocktails will be available from lead bartender Christopher Niles, including the Ward 9—a Boston-inspired riff on the classic Ward 8 cocktail—served punch-style for the picnic, and the Gentleman Caller, which is a Starbelly spin on a Manhattan with Sonoma Distilling Company bourbon, Suze and sweet vermouth. Cocktails are sold separately.\u003c/p>\n\u003ch2>Enjoy the All-Day Menu (and Patio) at Noon All Day\u003c/h2>\n\u003cp>\u003cb>Noon All Day\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/um26mJQ3Yju\">690 Indiana St., San Francisco\u003c/a>\u003cbr>\nMon–Fri 7am–5pm\u003cbr>\nSat–Sun 8am–3pm\u003c/p>\n\u003cfigure id=\"attachment_130268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/noon-bowl-e1536037021992.jpg\" alt=\"The outstanding seasonal rice bowl at Noon All Day.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130268\">\u003cfigcaption class=\"wp-caption-text\">The outstanding seasonal rice bowl at Noon All Day. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some of us like to have brunch for lunch, or maybe we’re a late-riser, or just an egg fanatic. At Dogpatch’s \u003ca href=\"http://noonallday.com/\">Noon All Day\u003c/a>, this casual café from the nearby Piccino crew has a menu that’s built for any time of day or appetite. And if you’re craving eggs at 2pm, you can have them in their Proper Breakfast ($15), which comes with two poached eggs, their creamy butter beans, braised greens, toast, and your choice of pork belly or sliced avocado (served beautifully sliced and fanned out), with a spoonful of fermented chile. It’s not only affordable, but is such a homey and satisfying dish, whether you’re nursing a hangover or just craving something comforting. (Their chicken soup stracciatella, $9, with chicken broth whisked with egg, poached chicken, and nettles is a miracle worker for whatever may ail you.)\u003c/p>\n\u003cp>Over in the healthy camp is their seasonal rice bowl ($14), currently a melange of such beautiful spring peas, cucumber, summer squash, romano beans, mixed with a ginger-scallion sauce and topped with a poached egg (you can ramp up with pork belly or avocado for $3). It’s extra-delicious with a ginger-turmeric spritz.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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},
"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.",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"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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},
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"order": 1
},
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"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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"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.",
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"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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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "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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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
"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
},
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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"
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},
"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",
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"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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},
"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
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