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"title": "A Queer, Female Entrepreneur is Taking Back Turmeric for Indian Farmers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>The founder of Oakland-based Diaspora Co. aims to deconstruct colonial trade practices and champion women and queer people of color.\u003c/em>\u003c/p>\n\u003cp>Sana Javeri Kadri is a 24-year-old queer immigrant woman of color. And as far as she is concerned, that has everything to do with how she runs her business, \u003ca href=\"https://www.diasporaco.com/\">Diaspora Co.\u003c/a>, a turmeric company that puts money into the hands of farmers in her home country of India and queer people of color in her current community of Oakland, California.\u003c/p>\n\u003cp>With the hope of changing centuries-old trade practices left over from colonial times, Javeri Kadri sources all her turmeric from Kasaraneni Prabhu, and compensates him fairly. Prabhu is a fourth-generation turmeric farmer in the Andhra Pradesh state in Southeast India. While all of the neighboring turmeric farms are sprayed with pesticides, Prabhu’s is pesticide-free.\u003c/p>\n\u003cp>“A traditional pest control method,” Javeri Kadri explained, “is to grow marigolds alongside the turmeric, which acts as a perfect companion crop and pest repellent.” When the marigolds bloom—revealing a stunning array of orange and yellow petals—Prabhu knows his turmeric is ready to harvest.\u003c/p>\n\u003cfigure id=\"attachment_125100\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2.jpg\" alt=\"Turmeric seedlings in the field. \" width=\"1200\" height=\"1012\" class=\"size-full wp-image-125100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-160x135.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-800x675.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-768x648.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-1020x860.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-1180x995.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-960x810.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-240x202.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-375x316.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-520x439.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Turmeric seedlings in the field. \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I truly, truly believe that the correct way to do business is to be completely transparent—about your sourcing, your sustainability, your commitments, your finances, all of it,” she said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>With this conviction, she’s frank about what she pays Prabhu—$1.50 to $1.75 per pound of turmeric, compared to the going rate of roughly 15 cents per pound that other buyers around the world pay Indian farmers for bulk orders of their product. “That’s just evil,” Javeri Kadri said about the market rate of the spice.\u003c/p>\n\u003cp>And in Oakland, where she has lived for the past year and a half, she’s committed to making Diaspora “radically inclusive” as a way of supporting marginalized communities whenever possible. At a time in the food industry when allegations of sexual assault come out daily, and woman, queer people, and people of color continue to get the short end of the stick, Javeri Kadri wants to create a business that will combat that toxicity.\u003c/p>\n\u003cp>For Javeri Kadri, that started with the hiring of queer people—especially those of color—whenever possible. When she first got Diaspora up and running, she considered working with a large company to pack her turmeric. “But,” she said, “I quickly realized that getting to pay my community was so much more wonderful.” The time was right, it seemed, to claim space for a new kind of business—a business that Kadri says is, “committed to social justice, to equity, and to making space for people that are disadvantaged by Plain-Jane capitalism.”\u003c/p>\n\u003cp>Javeri Kadri sells her product through \u003ca href=\"https://www.diasporaco.com/new-products/\">the shop on her website\u003c/a>. It comes in mason jars, tins, and bags, all recognizable from their brightly colored yellow and pink labels containing the silhouette of a single marigold. Customers pay more for Diaspora turmeric than they would for most other brands, but Javeri Kadri says this is because she pays her farmer much more for his product than other companies.\u003c/p>\n\u003cfigure id=\"attachment_125097\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging.jpg\" alt=\"Diaspora turmeric in packages.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-125097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Diaspora turmeric in packages. \u003ccite>(photo courtesy of Diaspora Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Javeri Kadri’s little company has already made an impact in both Andhra Pradesh and Oakland, supporting an Indian farmer’s operations, and offering American consumers an equitable model for how spices can be both sourced and sold—but before she had a business at all, her fascination with spices was sparked by a need to know more about herself and her home country.\u003c/p>\n\u003ch4>\u003cstrong>Out of Place Everywhere\u003c/strong>\u003c/h4>\n\u003cp>In 1992, around the time Javeri Kadri was born, Mumbai was a city torn in two. Muslim-Hindu riots were exploding. Houses were aflame, bodies lay in the streets, and hundreds of people were killed. For her Muslim-Hindu family, it was a time of profound anxiety that set the tone for Javeri Kadri’s early life. India was also opening its gates to Western trade, and American pop culture was flooding into the country. Her Indian-born, U.S.-educated parents had a foot in each world. As Javeri Kadri got older, she did not feel she belonged in either place.\u003c/p>\n\u003cfigure id=\"attachment_125098\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother.jpg\" alt=\"Javeri Kadri with her mother as a child.\" width=\"960\" height=\"720\" class=\"size-full wp-image-125098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Javeri Kadri with her mother as a child. \u003ccite>(Photo courtesy of Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although she did not yet have the vocabulary to describe herself, Javeri Kadri was gay. And as is so common for young queer kids, school was a challenge. After moving to Italy for high school, she found herself in Southern California for college, where she hoped she would finally fit in. But in America, nothing felt quite right. She took to spending her time at the supermarket, wandering through the aisles. “I found that food was the lens that was easiest to approach things from,” she said. “America is a culture of consumption, so studying consumption was the easiest way to understand America.”\u003c/p>\n\u003cp>Javeri Kadri’s fascination with consumption carried her through college, and into a job analyzing food trends at \u003ca href=\"http://www.biritemarket.com/who-we-are/\">Bi-Rite\u003c/a> market in San Francisco. She began to see turmeric touted everywhere as a holistic remedy for inflammation and other modern ailments—notably in the “\u003ca href=\"http://blog.myfitnesspal.com/golden-milk-turmeric-latte/\">golden milk\u003c/a>” or turmeric latte that had taken the world by storm. In 2016, a \u003ca href=\"https://think.storage.googleapis.com/docs/FoodTrends-2016.pdf\">Google report on food trends\u003c/a> identified turmeric as the year’s “rising star.” Between November 2015 and January 2016, online searches for the golden spice shot up by 56 percent. From 2013 to 2017, the amount of turmeric exported from India grew rapidly, climbing from 77,000 to \u003ca href=\"http://www.indianspices.com/sites/default/files/Major%20Item%20wise%20Export%202016-17.pdf\">116,000 tons\u003c/a>.\u003c/p>\n\u003cp>Western consumers were finally catching on to what Ayurvedic medicine had taught for thousands of years—that turmeric can do wonders for one’s health. \u003ca href=\"https://www.umm.edu/health/medical/altmed/herb/turmeric\">Researchers\u003c/a> were suggesting that \u003ca href=\"https://examine.com/supplements/curcumin/\">curcumin\u003c/a>, the chemical that colors turmeric such a bright orange, might aid in reducing inflammation and could fight off or cure indigestion, depression, heart disease, and even cancer.\u003c/p>\n\u003cfigure id=\"attachment_125099\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2.jpg\" alt=\"\" width=\"1200\" height=\"800\" class=\"size-full wp-image-125099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Turmeric \u003ccite>(photo courtesy of Diaspora Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As the American turmeric craze grew, Javeri Kadri wondered, “Why is turmeric important now, when Gwyneth Paltrow is \u003ca href=\"https://goop.com/recipes/ginger-turmeric-latte/\">raving\u003c/a> about it? Why was it not important when thousands of Indian immigrants were eating it?” She wanted to know who was benefiting from the spice’s newfound popularity.\u003c/p>\n\u003ch4>\u003cstrong>A Company Connected to Culture\u003c/strong>\u003c/h4>\n\u003cp>These questions stuck with Javeri Kadri. Then, in a flurry of events, her entire life changed. In late January, President Trump announced his travel ban. Concerned she would have trouble returning to India in the future, she bought a one-way ticket home. It was a chance to be closer to family, and an opportunity to learn more about the Indian spice industry.\u003c/p>\n\u003cp>Her plan: to find the farmers who were growing turmeric and begin her own single-source spice company. Javeri Kadri hoped that in doing this, she would be able to connect with an ancient part of her culture, one she knew so little about.\u003c/p>\n\u003cp>When she first began to meet farmers, she found their turmeric was unusable. “Often,” she said, “[Indian] farmers are in a real bind and have to sprinkle a cocktail of pesticides over everything they grow because that’s the only way to survive.” A 2013-14 \u003ca href=\"https://economictimes.indiatimes.com/news/economy/agriculture/high-pesticides-in-vegetables-and-other-foods-government-report/articleshow/46108223.cms\">Indian government report,\u003c/a> in fact, noted 11 percent of spice samples contained higher pesticide residue than was considered safe.\u003c/p>\n\u003cfigure id=\"attachment_125095\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute.jpg\" alt=\"The Indian Institute of Spices Research.\" width=\"1200\" height=\"1036\" class=\"size-full wp-image-125095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-160x138.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-800x691.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-768x663.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-1020x881.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-1180x1019.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-960x829.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-240x207.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-375x324.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-520x449.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Indian Institute of Spices Research. \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just when she was on the brink of giving up, Javeri Kadri met Dr. D Prasath, head scientist at the Indian \u003ca href=\"http://www.spices.res.in/\">Institute of Spices Research\u003c/a>. He presented her with a new proposition. “It’s not just that there’s no upscale [wholesale] market for these spices. There’s a problem in the story that’s being told. And somebody needs to fix that.” Long after the British rule in India ended, an image of India as the “fiery land of exotic spices,” as Javeri Kadri described it, stuck, often supplanting any real information about the spice trade.\u003c/p>\n\u003cp>Having studied both American and Indian consumption and in the divide between the two cultures, Javeri Kadri was uniquely positioned to address the problem. She wanted to tell her farmers’ stories, pay them well, and present consumers with a new image of her country. It was no small task for a 23-year-old first-time business owner. But after Prasath connected Javeri Kadri with Prabhu, she had her source in place and scrambled to put all the pieces of her business together.\u003c/p>\n\u003cp>Diaspora has grown quickly since it was founded in August 2017. So far, Javeri Kadri has bought one ton of Prabhu’s turmeric, but with orders already streaming in for 2018, she plans to place another large order soon. For the foreseeable future, at least, Prabhu grows enough turmeric to continue meeting her demand. “He has enough supply for me [to buy] 25 tons, and I’ve bought one ton. So until I grow by 25, I don’t need to change farmers,” she said.\u003c/p>\n\u003cfigure id=\"attachment_125101\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer.jpg\" alt=\"Kasareni Prabhu (center) with his nephew (left), and Javeri Kadri (right). \" width=\"1200\" height=\"987\" class=\"size-full wp-image-125101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-160x132.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-800x658.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-768x632.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-1020x839.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-1180x971.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-960x790.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-240x197.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-375x308.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-520x428.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Kasareni Prabhu (center) with his nephew (left), and Javeri Kadri (right). \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even so, Prabhu’s farming methods are spreading among farmers in his area: Slowly, seeing what a good return Prabhu gets and how healthy his soil is, some have moved away from pesticide-heavy farming. Additionally, the\u003ca href=\"http://www.spices.res.in/index.php?option=com_content&view=article&id=244\"> turmeric variety\u003c/a> Prabhu grows requires less water than some and has a higher content of curcumin.\u003c/p>\n\u003cp>Meanwhile in the U.S., Javeri Kadri’s turmeric has piqued the interest of home cooks around the country, and a \u003ca href=\"https://www.diasporaco.com/cooking-with-gold/\">community-sourced cookbook\u003c/a> is in the works.\u003c/p>\n\u003ch4>\u003cstrong>Dreaming Big\u003c/strong>\u003c/h4>\n\u003cp>From the farmer she works with to the people she employs, Javeri Kadri has been able to create the kind of business she longed for when she felt so lost in America.\u003c/p>\n\u003cp>“I can use my business to champion for fellow women of color and queers of color,” she says. “It’s been so wonderful to use the business as a way to collaborate with and hire people that I feel aren’t getting the recognition they deserve.”\u003c/p>\n\u003cp>Recently, Javeri Kadri traveled to Andhra Pradesh and saw the marigolds in full bloom. She watched in delight as turmeric was pulled from the soil and piled high next to the golden flowers. She hopes some day to expand her business beyond turmeric to other spices like vanilla, cloves, and cinnamon.\u003c/p>\n\u003cp>“The dream,” Javeri Kadri said, “is eventually there will be this kind of transparency around all spices. To be a radical spice company that is putting money in the hands of farmers but also feeding the world… Big dreams, big dreams.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This post originally published on\u003c/em> \u003ca href=\"https://civileats.com/2018/02/01/a-queer-female-entrepreneur-is-taking-back-turmeric-for-indian-farmers/\">\u003cem>Civil Eats\u003c/em>\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>The founder of Oakland-based Diaspora Co. aims to deconstruct colonial trade practices and champion women and queer people of color.\u003c/em>\u003c/p>\n\u003cp>Sana Javeri Kadri is a 24-year-old queer immigrant woman of color. And as far as she is concerned, that has everything to do with how she runs her business, \u003ca href=\"https://www.diasporaco.com/\">Diaspora Co.\u003c/a>, a turmeric company that puts money into the hands of farmers in her home country of India and queer people of color in her current community of Oakland, California.\u003c/p>\n\u003cp>With the hope of changing centuries-old trade practices left over from colonial times, Javeri Kadri sources all her turmeric from Kasaraneni Prabhu, and compensates him fairly. Prabhu is a fourth-generation turmeric farmer in the Andhra Pradesh state in Southeast India. While all of the neighboring turmeric farms are sprayed with pesticides, Prabhu’s is pesticide-free.\u003c/p>\n\u003cp>“A traditional pest control method,” Javeri Kadri explained, “is to grow marigolds alongside the turmeric, which acts as a perfect companion crop and pest repellent.” When the marigolds bloom—revealing a stunning array of orange and yellow petals—Prabhu knows his turmeric is ready to harvest.\u003c/p>\n\u003cfigure id=\"attachment_125100\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2.jpg\" alt=\"Turmeric seedlings in the field. \" width=\"1200\" height=\"1012\" class=\"size-full wp-image-125100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-160x135.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-800x675.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-768x648.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-1020x860.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-1180x995.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-960x810.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-240x202.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-375x316.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-520x439.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Turmeric seedlings in the field. \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I truly, truly believe that the correct way to do business is to be completely transparent—about your sourcing, your sustainability, your commitments, your finances, all of it,” she said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With this conviction, she’s frank about what she pays Prabhu—$1.50 to $1.75 per pound of turmeric, compared to the going rate of roughly 15 cents per pound that other buyers around the world pay Indian farmers for bulk orders of their product. “That’s just evil,” Javeri Kadri said about the market rate of the spice.\u003c/p>\n\u003cp>And in Oakland, where she has lived for the past year and a half, she’s committed to making Diaspora “radically inclusive” as a way of supporting marginalized communities whenever possible. At a time in the food industry when allegations of sexual assault come out daily, and woman, queer people, and people of color continue to get the short end of the stick, Javeri Kadri wants to create a business that will combat that toxicity.\u003c/p>\n\u003cp>For Javeri Kadri, that started with the hiring of queer people—especially those of color—whenever possible. When she first got Diaspora up and running, she considered working with a large company to pack her turmeric. “But,” she said, “I quickly realized that getting to pay my community was so much more wonderful.” The time was right, it seemed, to claim space for a new kind of business—a business that Kadri says is, “committed to social justice, to equity, and to making space for people that are disadvantaged by Plain-Jane capitalism.”\u003c/p>\n\u003cp>Javeri Kadri sells her product through \u003ca href=\"https://www.diasporaco.com/new-products/\">the shop on her website\u003c/a>. It comes in mason jars, tins, and bags, all recognizable from their brightly colored yellow and pink labels containing the silhouette of a single marigold. Customers pay more for Diaspora turmeric than they would for most other brands, but Javeri Kadri says this is because she pays her farmer much more for his product than other companies.\u003c/p>\n\u003cfigure id=\"attachment_125097\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging.jpg\" alt=\"Diaspora turmeric in packages.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-125097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Diaspora turmeric in packages. \u003ccite>(photo courtesy of Diaspora Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Javeri Kadri’s little company has already made an impact in both Andhra Pradesh and Oakland, supporting an Indian farmer’s operations, and offering American consumers an equitable model for how spices can be both sourced and sold—but before she had a business at all, her fascination with spices was sparked by a need to know more about herself and her home country.\u003c/p>\n\u003ch4>\u003cstrong>Out of Place Everywhere\u003c/strong>\u003c/h4>\n\u003cp>In 1992, around the time Javeri Kadri was born, Mumbai was a city torn in two. Muslim-Hindu riots were exploding. Houses were aflame, bodies lay in the streets, and hundreds of people were killed. For her Muslim-Hindu family, it was a time of profound anxiety that set the tone for Javeri Kadri’s early life. India was also opening its gates to Western trade, and American pop culture was flooding into the country. Her Indian-born, U.S.-educated parents had a foot in each world. As Javeri Kadri got older, she did not feel she belonged in either place.\u003c/p>\n\u003cfigure id=\"attachment_125098\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother.jpg\" alt=\"Javeri Kadri with her mother as a child.\" width=\"960\" height=\"720\" class=\"size-full wp-image-125098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Javeri Kadri with her mother as a child. \u003ccite>(Photo courtesy of Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although she did not yet have the vocabulary to describe herself, Javeri Kadri was gay. And as is so common for young queer kids, school was a challenge. After moving to Italy for high school, she found herself in Southern California for college, where she hoped she would finally fit in. But in America, nothing felt quite right. She took to spending her time at the supermarket, wandering through the aisles. “I found that food was the lens that was easiest to approach things from,” she said. “America is a culture of consumption, so studying consumption was the easiest way to understand America.”\u003c/p>\n\u003cp>Javeri Kadri’s fascination with consumption carried her through college, and into a job analyzing food trends at \u003ca href=\"http://www.biritemarket.com/who-we-are/\">Bi-Rite\u003c/a> market in San Francisco. She began to see turmeric touted everywhere as a holistic remedy for inflammation and other modern ailments—notably in the “\u003ca href=\"http://blog.myfitnesspal.com/golden-milk-turmeric-latte/\">golden milk\u003c/a>” or turmeric latte that had taken the world by storm. In 2016, a \u003ca href=\"https://think.storage.googleapis.com/docs/FoodTrends-2016.pdf\">Google report on food trends\u003c/a> identified turmeric as the year’s “rising star.” Between November 2015 and January 2016, online searches for the golden spice shot up by 56 percent. From 2013 to 2017, the amount of turmeric exported from India grew rapidly, climbing from 77,000 to \u003ca href=\"http://www.indianspices.com/sites/default/files/Major%20Item%20wise%20Export%202016-17.pdf\">116,000 tons\u003c/a>.\u003c/p>\n\u003cp>Western consumers were finally catching on to what Ayurvedic medicine had taught for thousands of years—that turmeric can do wonders for one’s health. \u003ca href=\"https://www.umm.edu/health/medical/altmed/herb/turmeric\">Researchers\u003c/a> were suggesting that \u003ca href=\"https://examine.com/supplements/curcumin/\">curcumin\u003c/a>, the chemical that colors turmeric such a bright orange, might aid in reducing inflammation and could fight off or cure indigestion, depression, heart disease, and even cancer.\u003c/p>\n\u003cfigure id=\"attachment_125099\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2.jpg\" alt=\"\" width=\"1200\" height=\"800\" class=\"size-full wp-image-125099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Turmeric \u003ccite>(photo courtesy of Diaspora Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As the American turmeric craze grew, Javeri Kadri wondered, “Why is turmeric important now, when Gwyneth Paltrow is \u003ca href=\"https://goop.com/recipes/ginger-turmeric-latte/\">raving\u003c/a> about it? Why was it not important when thousands of Indian immigrants were eating it?” She wanted to know who was benefiting from the spice’s newfound popularity.\u003c/p>\n\u003ch4>\u003cstrong>A Company Connected to Culture\u003c/strong>\u003c/h4>\n\u003cp>These questions stuck with Javeri Kadri. Then, in a flurry of events, her entire life changed. In late January, President Trump announced his travel ban. Concerned she would have trouble returning to India in the future, she bought a one-way ticket home. It was a chance to be closer to family, and an opportunity to learn more about the Indian spice industry.\u003c/p>\n\u003cp>Her plan: to find the farmers who were growing turmeric and begin her own single-source spice company. Javeri Kadri hoped that in doing this, she would be able to connect with an ancient part of her culture, one she knew so little about.\u003c/p>\n\u003cp>When she first began to meet farmers, she found their turmeric was unusable. “Often,” she said, “[Indian] farmers are in a real bind and have to sprinkle a cocktail of pesticides over everything they grow because that’s the only way to survive.” A 2013-14 \u003ca href=\"https://economictimes.indiatimes.com/news/economy/agriculture/high-pesticides-in-vegetables-and-other-foods-government-report/articleshow/46108223.cms\">Indian government report,\u003c/a> in fact, noted 11 percent of spice samples contained higher pesticide residue than was considered safe.\u003c/p>\n\u003cfigure id=\"attachment_125095\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute.jpg\" alt=\"The Indian Institute of Spices Research.\" width=\"1200\" height=\"1036\" class=\"size-full wp-image-125095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-160x138.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-800x691.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-768x663.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-1020x881.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-1180x1019.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-960x829.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-240x207.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-375x324.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-520x449.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Indian Institute of Spices Research. \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just when she was on the brink of giving up, Javeri Kadri met Dr. D Prasath, head scientist at the Indian \u003ca href=\"http://www.spices.res.in/\">Institute of Spices Research\u003c/a>. He presented her with a new proposition. “It’s not just that there’s no upscale [wholesale] market for these spices. There’s a problem in the story that’s being told. And somebody needs to fix that.” Long after the British rule in India ended, an image of India as the “fiery land of exotic spices,” as Javeri Kadri described it, stuck, often supplanting any real information about the spice trade.\u003c/p>\n\u003cp>Having studied both American and Indian consumption and in the divide between the two cultures, Javeri Kadri was uniquely positioned to address the problem. She wanted to tell her farmers’ stories, pay them well, and present consumers with a new image of her country. It was no small task for a 23-year-old first-time business owner. But after Prasath connected Javeri Kadri with Prabhu, she had her source in place and scrambled to put all the pieces of her business together.\u003c/p>\n\u003cp>Diaspora has grown quickly since it was founded in August 2017. So far, Javeri Kadri has bought one ton of Prabhu’s turmeric, but with orders already streaming in for 2018, she plans to place another large order soon. For the foreseeable future, at least, Prabhu grows enough turmeric to continue meeting her demand. “He has enough supply for me [to buy] 25 tons, and I’ve bought one ton. So until I grow by 25, I don’t need to change farmers,” she said.\u003c/p>\n\u003cfigure id=\"attachment_125101\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer.jpg\" alt=\"Kasareni Prabhu (center) with his nephew (left), and Javeri Kadri (right). \" width=\"1200\" height=\"987\" class=\"size-full wp-image-125101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-160x132.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-800x658.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-768x632.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-1020x839.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-1180x971.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-960x790.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-240x197.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-375x308.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-520x428.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Kasareni Prabhu (center) with his nephew (left), and Javeri Kadri (right). \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even so, Prabhu’s farming methods are spreading among farmers in his area: Slowly, seeing what a good return Prabhu gets and how healthy his soil is, some have moved away from pesticide-heavy farming. Additionally, the\u003ca href=\"http://www.spices.res.in/index.php?option=com_content&view=article&id=244\"> turmeric variety\u003c/a> Prabhu grows requires less water than some and has a higher content of curcumin.\u003c/p>\n\u003cp>Meanwhile in the U.S., Javeri Kadri’s turmeric has piqued the interest of home cooks around the country, and a \u003ca href=\"https://www.diasporaco.com/cooking-with-gold/\">community-sourced cookbook\u003c/a> is in the works.\u003c/p>\n\u003ch4>\u003cstrong>Dreaming Big\u003c/strong>\u003c/h4>\n\u003cp>From the farmer she works with to the people she employs, Javeri Kadri has been able to create the kind of business she longed for when she felt so lost in America.\u003c/p>\n\u003cp>“I can use my business to champion for fellow women of color and queers of color,” she says. “It’s been so wonderful to use the business as a way to collaborate with and hire people that I feel aren’t getting the recognition they deserve.”\u003c/p>\n\u003cp>Recently, Javeri Kadri traveled to Andhra Pradesh and saw the marigolds in full bloom. She watched in delight as turmeric was pulled from the soil and piled high next to the golden flowers. She hopes some day to expand her business beyond turmeric to other spices like vanilla, cloves, and cinnamon.\u003c/p>\n\u003cp>“The dream,” Javeri Kadri said, “is eventually there will be this kind of transparency around all spices. To be a radical spice company that is putting money in the hands of farmers but also feeding the world… Big dreams, big dreams.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This post originally published on\u003c/em> \u003ca href=\"https://civileats.com/2018/02/01/a-queer-female-entrepreneur-is-taking-back-turmeric-for-indian-farmers/\">\u003cem>Civil Eats\u003c/em>\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Brown Sugar Kitchen’s Acclaimed Buttermilk Fried Chicken",
"title": "Celebrity Chefs Recipes: Brown Sugar Kitchen’s Acclaimed Buttermilk Fried Chicken",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Chicken soaked in buttermilk brine fried to crisp and light perfection\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I’ve concluded that fried chicken is never going out of style. I don’t care how many gluten-free folks and vegans roam the earth, they will always be outnumbered by lovers of fried chicken. I’m making light of dietary restrictions, but truthfully I understand how those little changes in diet can make a big impact in quality of life. We’re lucky that there are so many menu options these days. If I could count how much fried chicken I’ve \u003ca href=\"http://www.brownsugarkitchen.com/\">cooked and served\u003c/a> in the past 10 years…\u003c/p>\n\u003cfigure id=\"attachment_124065\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3398-new.jpg\" alt=\"Tanya Holland making Brown Sugar Kitchen’s Buttermilk Fried Chicken to accompany Cornmeal Waffles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124065\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland making Brown Sugar Kitchen’s Buttermilk Fried Chicken to accompany \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/22/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles/\">Cornmeal Waffles\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I can’t remember a week growing up when we didn’t have fried chicken at least twice…maybe more. It was my mother’s go-to protein and one I think she found very satisfying to prepare. No doubt that it reminded her of her own mother. And I feel the same way today. My mom always placed her flour and spices in a paper bag and tossed in the chicken to coat it that way. There was a \u003ca href=\"https://en.wikipedia.org/wiki/Shake_%27n_Bake\">commercial product\u003c/a> that suggested this technique. Those of us who are old enough, I’m sure recall.\u003c/p>\n\u003cp>I know that many people find cooking with a large amount of hot oil very intimidating and I can’t encourage enough attention to safety and caution when frying. Make sure you’re not distracted and that everyone in the vicinity is aware of your activity. If you fry at the right temperature, the oil should create a nice rolling bubble. There shouldn’t be any smoke or splatter. Also, the key is to not overcrowd the pot. \u003c/p>\n\u003cfigure id=\"attachment_124125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3394-new.jpg\" alt=\"Brown Sugar Kitchen’s Acclaimed Buttermilk Fried Chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124125\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen’s Acclaimed Buttermilk Fried Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Brown Sugar Kitchen’s Buttermilk Fried Chicken\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 whole chicken, cut into 8 pieces\u003c/li>\n\u003cli>¼ cup blackening spice (\u003cem>see details below\u003c/em>)\u003c/li>\n\u003cli>1 tablespoon dried tarragon\u003c/li>\n\u003cli>2 tablespoons minced fresh parsley\u003c/li>\n\u003cli>1 cup buttermilk\u003c/li>\n\u003cli>1-½ cup all-purpose flour\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003cli>1 tablespoon freshly ground pepper\u003c/li>\n\u003cli>Canola or rice bran oil for deep-frying (amount depends on the size of the pot being used)\u003c/li>\n\u003cul>\n\u003cstrong>\u003cem>For the blackening spice:\u003c/em>\u003c/strong>\n\u003cli>1 teaspoon cayenne pepper\u003c/li>\n\u003cli>1 tablespoon sweet paprika\u003c/li>\n\u003cli>1 teaspoon dried thyme\u003c/li>\n\u003cli>1 teaspoon dried oregano\u003c/li>\n\u003cli>1 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1 tablespoon onion powder\u003c/li>\n\u003cli>2 teaspoons garlic powder\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_124103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2340-new.jpg\" alt=\"Cut 1 whole chicken into 8 pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut 1 whole chicken into 8 pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place chicken in a large bowl and rub with blackening spice (cayenne pepper, sweet paprika, thyme, oregano, 1 tsp black pepper, onion powder, garlic powder, 2 tsp salt). Add the dried tarragon and freshly chopped parsley and toss to coat. Pour in the buttermilk, cover the bowl with plastic wrap, and refrigerate at least 4 hours or up to overnight.\u003c/li>\n\u003cfigure id=\"attachment_124106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2364-new.jpg\" alt=\"Place chicken in a large bowl and add tarragon, parsley, and blackening spice, tossing to coat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place chicken in a large bowl and rub with blackening spice, add the dried tarragon and freshly chopped parsley and toss to coat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124111\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2397-new.jpg\" alt=\"Pour in the buttermilk, cover the bowl with plastic wrap, and refrigerate at least 4 hours or up to overnight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour in the buttermilk, cover the bowl with plastic wrap, and refrigerate at least 4 hours or up to overnight. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 350°F/180°C. In a deep enameled cast-iron pot, add oil to a depth of 3-4 in and heat the oil to 350°F/180°C. Set a wire rack on top of a rimmed baking sheet.\u003c/li>\n\u003cli>In a large wide bowl, combine the flour, 1 tbsp salt, and 1 tbsp black pepper. One piece at a time, transfer the chicken from the marinade to the flour mixture. Dredge the chicken in the flour mixture, shaking off the excess.\u003c/li>\n\u003cli>Fry the chicken, a few pieces at a time, taking care not to crowd the pot and turning occasionally, until crisp and browned, 5 to 7 minutes. Transfer to the rack over the baking sheet to continue cooking in the oven until the internal temperature registers 165°F/75°C, about 20 minutes. Remove from the oven and allow to rest for 5 to 10 minutes. Repeat with the remaining chicken. Serve immediately to accompany \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/22/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles/\">Cornmeal Waffles\u003c/a>.\u003c/li>\n\u003cfigure id=\"attachment_124158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3137-new.jpg\" alt=\"Heat oil in a large pot to 350°F. Add as many chicken pieces as possible without crowding the pan. Cook chicken pieces, turning occasionally, until they are cooked through, 12 to 15 minutes depending on their size.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-124158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heat oil in a large pot to 350°F. Fry the chicken, a few pieces at a time, taking care not to crowd the pot and turning occasionally, until crisp and browned, 5 to 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3211-new.jpg\" alt=\"Transfer to the rack over the baking sheet to continue cooking in the oven until the internal temperature registers 165°F/75°C, about 20 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the rack over the baking sheet to continue cooking in the oven until the internal temperature registers 165°F/75°C, about 20 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3396-new.jpg\" alt=\"Remove from the oven and allow to rest for 5 to 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124126\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the oven and allow to rest for 5 to 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3463-new.jpg\" alt=\"Serve Buttermilk Fried Chicken with Cornmeal Waffles and Apple Cider Syrup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124132\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Buttermilk Fried Chicken with \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/22/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles/\">Cornmeal Waffles and Apple Cider Syrup\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Chef Tanya Holland from Oakland's Brown Sugar Kitchen shows you how to make her acclaimed Buttermilk Fried Chicken. A perfect complement to Cornmeal Waffles with Apple Cider Syrup (recipe coming soon!). ",
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"description": "Chef Tanya Holland from Oakland's Brown Sugar Kitchen shows you how to make her acclaimed Buttermilk Fried Chicken. A perfect complement to Cornmeal Waffles with Apple Cider Syrup (recipe coming soon!). ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Chicken soaked in buttermilk brine fried to crisp and light perfection\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I’ve concluded that fried chicken is never going out of style. I don’t care how many gluten-free folks and vegans roam the earth, they will always be outnumbered by lovers of fried chicken. I’m making light of dietary restrictions, but truthfully I understand how those little changes in diet can make a big impact in quality of life. We’re lucky that there are so many menu options these days. If I could count how much fried chicken I’ve \u003ca href=\"http://www.brownsugarkitchen.com/\">cooked and served\u003c/a> in the past 10 years…\u003c/p>\n\u003cfigure id=\"attachment_124065\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3398-new.jpg\" alt=\"Tanya Holland making Brown Sugar Kitchen’s Buttermilk Fried Chicken to accompany Cornmeal Waffles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124065\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland making Brown Sugar Kitchen’s Buttermilk Fried Chicken to accompany \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/22/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles/\">Cornmeal Waffles\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I can’t remember a week growing up when we didn’t have fried chicken at least twice…maybe more. It was my mother’s go-to protein and one I think she found very satisfying to prepare. No doubt that it reminded her of her own mother. And I feel the same way today. My mom always placed her flour and spices in a paper bag and tossed in the chicken to coat it that way. There was a \u003ca href=\"https://en.wikipedia.org/wiki/Shake_%27n_Bake\">commercial product\u003c/a> that suggested this technique. Those of us who are old enough, I’m sure recall.\u003c/p>\n\u003cp>I know that many people find cooking with a large amount of hot oil very intimidating and I can’t encourage enough attention to safety and caution when frying. Make sure you’re not distracted and that everyone in the vicinity is aware of your activity. If you fry at the right temperature, the oil should create a nice rolling bubble. There shouldn’t be any smoke or splatter. Also, the key is to not overcrowd the pot. \u003c/p>\n\u003cfigure id=\"attachment_124125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3394-new.jpg\" alt=\"Brown Sugar Kitchen’s Acclaimed Buttermilk Fried Chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124125\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen’s Acclaimed Buttermilk Fried Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Brown Sugar Kitchen’s Buttermilk Fried Chicken\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 whole chicken, cut into 8 pieces\u003c/li>\n\u003cli>¼ cup blackening spice (\u003cem>see details below\u003c/em>)\u003c/li>\n\u003cli>1 tablespoon dried tarragon\u003c/li>\n\u003cli>2 tablespoons minced fresh parsley\u003c/li>\n\u003cli>1 cup buttermilk\u003c/li>\n\u003cli>1-½ cup all-purpose flour\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003cli>1 tablespoon freshly ground pepper\u003c/li>\n\u003cli>Canola or rice bran oil for deep-frying (amount depends on the size of the pot being used)\u003c/li>\n\u003cul>\n\u003cstrong>\u003cem>For the blackening spice:\u003c/em>\u003c/strong>\n\u003cli>1 teaspoon cayenne pepper\u003c/li>\n\u003cli>1 tablespoon sweet paprika\u003c/li>\n\u003cli>1 teaspoon dried thyme\u003c/li>\n\u003cli>1 teaspoon dried oregano\u003c/li>\n\u003cli>1 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1 tablespoon onion powder\u003c/li>\n\u003cli>2 teaspoons garlic powder\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_124103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2340-new.jpg\" alt=\"Cut 1 whole chicken into 8 pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut 1 whole chicken into 8 pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place chicken in a large bowl and rub with blackening spice (cayenne pepper, sweet paprika, thyme, oregano, 1 tsp black pepper, onion powder, garlic powder, 2 tsp salt). Add the dried tarragon and freshly chopped parsley and toss to coat. Pour in the buttermilk, cover the bowl with plastic wrap, and refrigerate at least 4 hours or up to overnight.\u003c/li>\n\u003cfigure id=\"attachment_124106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2364-new.jpg\" alt=\"Place chicken in a large bowl and add tarragon, parsley, and blackening spice, tossing to coat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place chicken in a large bowl and rub with blackening spice, add the dried tarragon and freshly chopped parsley and toss to coat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124111\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2397-new.jpg\" alt=\"Pour in the buttermilk, cover the bowl with plastic wrap, and refrigerate at least 4 hours or up to overnight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour in the buttermilk, cover the bowl with plastic wrap, and refrigerate at least 4 hours or up to overnight. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 350°F/180°C. In a deep enameled cast-iron pot, add oil to a depth of 3-4 in and heat the oil to 350°F/180°C. Set a wire rack on top of a rimmed baking sheet.\u003c/li>\n\u003cli>In a large wide bowl, combine the flour, 1 tbsp salt, and 1 tbsp black pepper. One piece at a time, transfer the chicken from the marinade to the flour mixture. Dredge the chicken in the flour mixture, shaking off the excess.\u003c/li>\n\u003cli>Fry the chicken, a few pieces at a time, taking care not to crowd the pot and turning occasionally, until crisp and browned, 5 to 7 minutes. Transfer to the rack over the baking sheet to continue cooking in the oven until the internal temperature registers 165°F/75°C, about 20 minutes. Remove from the oven and allow to rest for 5 to 10 minutes. Repeat with the remaining chicken. Serve immediately to accompany \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/22/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles/\">Cornmeal Waffles\u003c/a>.\u003c/li>\n\u003cfigure id=\"attachment_124158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3137-new.jpg\" alt=\"Heat oil in a large pot to 350°F. Add as many chicken pieces as possible without crowding the pan. Cook chicken pieces, turning occasionally, until they are cooked through, 12 to 15 minutes depending on their size.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-124158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heat oil in a large pot to 350°F. Fry the chicken, a few pieces at a time, taking care not to crowd the pot and turning occasionally, until crisp and browned, 5 to 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3211-new.jpg\" alt=\"Transfer to the rack over the baking sheet to continue cooking in the oven until the internal temperature registers 165°F/75°C, about 20 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the rack over the baking sheet to continue cooking in the oven until the internal temperature registers 165°F/75°C, about 20 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3396-new.jpg\" alt=\"Remove from the oven and allow to rest for 5 to 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124126\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the oven and allow to rest for 5 to 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3463-new.jpg\" alt=\"Serve Buttermilk Fried Chicken with Cornmeal Waffles and Apple Cider Syrup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124132\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Buttermilk Fried Chicken with \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/22/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles/\">Cornmeal Waffles and Apple Cider Syrup\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Black Restaurant Week: Across U.S., Events Remind Diners, 'We're Here. Support Us'",
"title": "Black Restaurant Week: Across U.S., Events Remind Diners, 'We're Here. Support Us'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Oakland is a city that's rapidly gentrifying, shedding much of its African-American population along the way. The California city, which was 47 percent black in 1980, is now divided roughly into a quarter each of black, white, Asian and Hispanic residents.\u003c/p>\n\u003cp>The sense of the city's changing identity has ended up helping Adrian Henderson's business. He's co-owner of Kingston 11 Cuisine, a Caribbean restaurant in a neighborhood that's changed so much lately that it goes by the dual name of Koreatown Northgate.\u003c/p>\n\u003cp>\"Here in Oakland, folks are seeing black folks being pushed out,\" Henderson says. \"We're a community-based restaurant, so people of color are supporting our business. Any black-owned business or restaurant is being over-supported now, which is great, right?\"\u003c/p>\n\u003cp>To help spread the word about which restaurants are in fact owned by African-Americans, Henderson participates in Bay Area Black Restaurant Week. Over the past couple of years, such promotions have spread to essentially every major city with a substantial African-American population, including Houston, Detroit, Charlotte, Atlanta and New Orleans, along with smaller cities such as Richmond, Va., and Madison, Wis.\u003c/p>\n\u003cp>\"Some of the restaurants that participate in black restaurant week want to remind African-American consumers that are conscientious with their dollars that they're there,\" says Marcia Chatelain, a Georgetown University historian who is working on a book about race and fast food.\u003c/p>\n\u003cfigure id=\"attachment_125065\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce.jpg\" alt=\"After four years on Main Street in Memphis, Tenn., DejaVu shut its doors in January but announced plans to reopen in a new location this spring. Manager Katrina Bolton said the city's Black Restaurant Week did bring in some new customers.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-125065\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">After four years on Main Street in Memphis, Tenn., DejaVu shut its doors in January but announced plans to reopen in a new location this spring. Manager Katrina Bolton said the city's Black Restaurant Week did bring in some new customers. \u003ccite>(Alan Greenblatt for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>During the promotions, diners can often receive multi-course meals at a discount. In some cities, however, it's simply a way of drawing attention to what's on offer all the time at black-owned restaurants, a pure exercise in branding and promotion. Chicago's version is going on \u003ca href=\"http://chiblackrestaurantweek.com/\">this week\u003c/a>. \u003ca href=\"http://www.baltimoresun.com/entertainment/dining/baltimore-diner-blog/bs-fo-black-restaurant-challenge-20180123-story.html\">Baltimore's Black Restaurant Challenge\u003c/a> is continuing throughout most of February. Other cities will follow course throughout the spring.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The idea seems to have spread around the country largely through social media, with local events sponsored variously by public relations consultants, a wine distributor, a radio station and the restaurants themselves.\u003c/p>\n\u003cp>Lauran Smith, the organizer of Chicago Black Restaurant Week, works as a public school guidance counselor. \"For me personally, it came from the fact that I really did not feel like I was celebrating my history enough, and food is something I like,\" she says. \"I created black restaurant week for Chicago to celebrate the fact that we have a lot of delicious businesses in our community.\"\u003c/p>\n\u003cp>Spreading the word has worked. In 2016, eight restaurants participated in Memphis Black Restaurant Week, attracting a total of 3,135 customers. Last year, the number of restaurants grew to 14, which collectively saw more than 6,200 patrons walk in the door over the course of the week.\u003c/p>\n\u003cp>It wasn't rocket science, says Cynthia Daniels, a social media manager who came up with the idea in Memphis. The city already held celebrations for nearly every other type of food — Italian, Mexican, barbecue. HM Dessert Lounge, the black-owned restaurant she was working with, didn't have a marketing budget. By banding together with others, the event was able to draw a considerable amount of publicity, which has also been the case in other cities.\u003c/p>\n\u003cfigure id=\"attachment_125066\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104.jpg\" alt=\"This tempting row of black forest cupcakes was available at SweetArt, a combination bakery and gallery in St. Louis, that participated in Black Restaurant Week last year.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-125066\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">This tempting row of black forest cupcakes was available at SweetArt, a combination bakery and gallery in St. Louis, that participated in Black Restaurant Week last year. \u003ccite>(Alan Greenblatt for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"When black restaurant week started, we were new, so it gave us a lot of exposure,\" says Terrence Callicutt, an owner of Scoops Parlor, a Memphis ice cream shop that also serves sandwiches and crepes.\u003c/p>\n\u003cp>The type of restaurants that are included in various cities range from takeout joints that serve fried fish and chicken to high-end establishments such as the 40/40 Club in Manhattan, a lounge co-owned by hip hop mogul Jay Z.\u003c/p>\n\u003cp>Overall, African-Americans lag when it comes to running restaurants. Blacks make up 13 percent of the population, but only 8 percent of restaurant owners and the same share of restaurant managers, according to the National Restaurant Association.\u003c/p>\n\u003cp>There are African-Americans who are celebrity chefs, such as Carla Hall and Pat Neely. In general, however, blacks often struggle to come up with the capital necessary to open and run restaurants, in part due to the legacy of lack of wealth formation among African-Americans and ongoing discrimination. \"Most black restaurant owners, they take their life savings, open the restaurants and hope for the best,\" Daniels says.\u003c/p>\n\u003cp>Black ownership of restaurants, along with other types of businesses, was often more robust during the Jim Crow era of segregation, at least in some cities. Black-owned businesses served black customers that white owners could not or would not. \"There have been black-owned restaurants as long as there have been racially segregated neighborhoods,\" says Sharon Zukin, a sociologist at Brooklyn College.\u003c/p>\n\u003cp>Black restaurants provided important meeting places during the civil rights era. Paschal's Motor Lodge and Restaurant in Atlanta was a regular gathering spot for Martin Luther King and allied activists. \"If you wanted to know what was going on, that's where most of the discussion ... and where much of the planning was taking place,\" Andrew Young, a King aide who went on to become mayor of Atlanta, \u003ca href=\"https://www.washingtonpost.com/lifestyle/style/paschals-once-a-civil-rights-landmark-is-in-tatters/2011/07/25/gIQAY5xFUJ_story.html?utm_term=.de4110a390d0\">told\u003c/a> \u003cem>The Washington Post\u003c/em> in 2011.\u003c/p>\n\u003cp>Following passage of the 1964 Civil Rights Act, blacks could eat at the lunch counters or restaurants of their choice, no longer restricted to places in their neighborhoods. Roughly around the same time, the construction of interstate highways tore through many traditionally black urban centers, displacing residents and disrupting business. And the rise of fast-food chains didn't help local restaurateurs.\u003c/p>\n\u003cp>\"There was a real clear downfall in black restaurant ownership after Jim Crow ended,\" says Angela Jill Cooley, the author of \u003cem>To Live and Dine in Dixie: The Evolution of Urban Food Culture in the Jim Crow South\u003c/em>. \"Black diners had different options then. They didn't necessarily have to stay in their 'race businesses,' as they would have called them at the time.\"\u003c/p>\n\u003cp>Blacks remain the most underrepresented racial or ethnic group when it comes to overall business ownership, according to a working paper by University of California, Santa Cruz economist \u003ca href=\"https://people.ucsc.edu/~rfairlie/\">Robert Fairlie.\u003c/a> It continues to be harder for them to get credit to start restaurants. It's common for African-Americans who complete culinary training to go into catering, which has far less overhead than restaurants that require large floor spaces and staffs.\u003c/p>\n\u003cfigure id=\"attachment_125063\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e.jpg\" alt=\"Thromentta Anderson, the owner of Pass Da Peas in northwest Milwaukee likes to greet customers by name and give them tokens toward free drinks. But he was glad to see new faces during Black Restaurant Week.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-125063\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-520x390.jpg 520w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003cfigcaption class=\"wp-caption-text\">Thromentta Anderson, the owner of Pass Da Peas in northwest Milwaukee likes to greet customers by name and give them tokens toward free drinks. But he was glad to see new faces during Black Restaurant Week. \u003ccite>(Alan Greenblatt for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Black restaurant week organizers say that patrons don't always know about the options that do exist. Sometimes, even black food entrepreneurs weren't aware of how many colleagues they have in their cities. The events have brought them together in many cases to share information about trends and employees. \"It's made people want to start their own businesses,\" says Smith, the organizer of Chicago Black Restaurant Week.\u003c/p>\n\u003cp>The main thing it's done is underscore the number of restaurants owned locally by African-Americans, in hopes of attracting more support. \"It highlights a strong need for African-Americans to support Africans-Americans in restaurants,\" says Todd Richards, a chef and cookbook author in Atlanta. \"We can't talk about discrimination if we're not going into our own restaurants and supporting them.\"\u003c/p>\n\u003cp>Of course, black restaurant owners are happy to welcome customers of all backgrounds. Pass Da Peas is a carryout spot in Milwaukee offering wings, catfish fingers and ribs. It doesn't typically see a lot of white customers, but black restaurant week brought more around.\u003c/p>\n\u003cp>\"I got a bunch of Caucasian brothers and sisters coming in, and I was taken aback,\" says owner Thromentta Anderson. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Blacks often struggle to raise capital to open and run restaurants, a legacy of discrimination. Over the past few years, promotions to help diners know which restaurants are black-owned have spread.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Oakland is a city that's rapidly gentrifying, shedding much of its African-American population along the way. The California city, which was 47 percent black in 1980, is now divided roughly into a quarter each of black, white, Asian and Hispanic residents.\u003c/p>\n\u003cp>The sense of the city's changing identity has ended up helping Adrian Henderson's business. He's co-owner of Kingston 11 Cuisine, a Caribbean restaurant in a neighborhood that's changed so much lately that it goes by the dual name of Koreatown Northgate.\u003c/p>\n\u003cp>\"Here in Oakland, folks are seeing black folks being pushed out,\" Henderson says. \"We're a community-based restaurant, so people of color are supporting our business. Any black-owned business or restaurant is being over-supported now, which is great, right?\"\u003c/p>\n\u003cp>To help spread the word about which restaurants are in fact owned by African-Americans, Henderson participates in Bay Area Black Restaurant Week. Over the past couple of years, such promotions have spread to essentially every major city with a substantial African-American population, including Houston, Detroit, Charlotte, Atlanta and New Orleans, along with smaller cities such as Richmond, Va., and Madison, Wis.\u003c/p>\n\u003cp>\"Some of the restaurants that participate in black restaurant week want to remind African-American consumers that are conscientious with their dollars that they're there,\" says Marcia Chatelain, a Georgetown University historian who is working on a book about race and fast food.\u003c/p>\n\u003cfigure id=\"attachment_125065\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce.jpg\" alt=\"After four years on Main Street in Memphis, Tenn., DejaVu shut its doors in January but announced plans to reopen in a new location this spring. Manager Katrina Bolton said the city's Black Restaurant Week did bring in some new customers.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-125065\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">After four years on Main Street in Memphis, Tenn., DejaVu shut its doors in January but announced plans to reopen in a new location this spring. Manager Katrina Bolton said the city's Black Restaurant Week did bring in some new customers. \u003ccite>(Alan Greenblatt for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>During the promotions, diners can often receive multi-course meals at a discount. In some cities, however, it's simply a way of drawing attention to what's on offer all the time at black-owned restaurants, a pure exercise in branding and promotion. Chicago's version is going on \u003ca href=\"http://chiblackrestaurantweek.com/\">this week\u003c/a>. \u003ca href=\"http://www.baltimoresun.com/entertainment/dining/baltimore-diner-blog/bs-fo-black-restaurant-challenge-20180123-story.html\">Baltimore's Black Restaurant Challenge\u003c/a> is continuing throughout most of February. Other cities will follow course throughout the spring.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The idea seems to have spread around the country largely through social media, with local events sponsored variously by public relations consultants, a wine distributor, a radio station and the restaurants themselves.\u003c/p>\n\u003cp>Lauran Smith, the organizer of Chicago Black Restaurant Week, works as a public school guidance counselor. \"For me personally, it came from the fact that I really did not feel like I was celebrating my history enough, and food is something I like,\" she says. \"I created black restaurant week for Chicago to celebrate the fact that we have a lot of delicious businesses in our community.\"\u003c/p>\n\u003cp>Spreading the word has worked. In 2016, eight restaurants participated in Memphis Black Restaurant Week, attracting a total of 3,135 customers. Last year, the number of restaurants grew to 14, which collectively saw more than 6,200 patrons walk in the door over the course of the week.\u003c/p>\n\u003cp>It wasn't rocket science, says Cynthia Daniels, a social media manager who came up with the idea in Memphis. The city already held celebrations for nearly every other type of food — Italian, Mexican, barbecue. HM Dessert Lounge, the black-owned restaurant she was working with, didn't have a marketing budget. By banding together with others, the event was able to draw a considerable amount of publicity, which has also been the case in other cities.\u003c/p>\n\u003cfigure id=\"attachment_125066\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104.jpg\" alt=\"This tempting row of black forest cupcakes was available at SweetArt, a combination bakery and gallery in St. Louis, that participated in Black Restaurant Week last year.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-125066\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">This tempting row of black forest cupcakes was available at SweetArt, a combination bakery and gallery in St. Louis, that participated in Black Restaurant Week last year. \u003ccite>(Alan Greenblatt for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"When black restaurant week started, we were new, so it gave us a lot of exposure,\" says Terrence Callicutt, an owner of Scoops Parlor, a Memphis ice cream shop that also serves sandwiches and crepes.\u003c/p>\n\u003cp>The type of restaurants that are included in various cities range from takeout joints that serve fried fish and chicken to high-end establishments such as the 40/40 Club in Manhattan, a lounge co-owned by hip hop mogul Jay Z.\u003c/p>\n\u003cp>Overall, African-Americans lag when it comes to running restaurants. Blacks make up 13 percent of the population, but only 8 percent of restaurant owners and the same share of restaurant managers, according to the National Restaurant Association.\u003c/p>\n\u003cp>There are African-Americans who are celebrity chefs, such as Carla Hall and Pat Neely. In general, however, blacks often struggle to come up with the capital necessary to open and run restaurants, in part due to the legacy of lack of wealth formation among African-Americans and ongoing discrimination. \"Most black restaurant owners, they take their life savings, open the restaurants and hope for the best,\" Daniels says.\u003c/p>\n\u003cp>Black ownership of restaurants, along with other types of businesses, was often more robust during the Jim Crow era of segregation, at least in some cities. Black-owned businesses served black customers that white owners could not or would not. \"There have been black-owned restaurants as long as there have been racially segregated neighborhoods,\" says Sharon Zukin, a sociologist at Brooklyn College.\u003c/p>\n\u003cp>Black restaurants provided important meeting places during the civil rights era. Paschal's Motor Lodge and Restaurant in Atlanta was a regular gathering spot for Martin Luther King and allied activists. \"If you wanted to know what was going on, that's where most of the discussion ... and where much of the planning was taking place,\" Andrew Young, a King aide who went on to become mayor of Atlanta, \u003ca href=\"https://www.washingtonpost.com/lifestyle/style/paschals-once-a-civil-rights-landmark-is-in-tatters/2011/07/25/gIQAY5xFUJ_story.html?utm_term=.de4110a390d0\">told\u003c/a> \u003cem>The Washington Post\u003c/em> in 2011.\u003c/p>\n\u003cp>Following passage of the 1964 Civil Rights Act, blacks could eat at the lunch counters or restaurants of their choice, no longer restricted to places in their neighborhoods. Roughly around the same time, the construction of interstate highways tore through many traditionally black urban centers, displacing residents and disrupting business. And the rise of fast-food chains didn't help local restaurateurs.\u003c/p>\n\u003cp>\"There was a real clear downfall in black restaurant ownership after Jim Crow ended,\" says Angela Jill Cooley, the author of \u003cem>To Live and Dine in Dixie: The Evolution of Urban Food Culture in the Jim Crow South\u003c/em>. \"Black diners had different options then. They didn't necessarily have to stay in their 'race businesses,' as they would have called them at the time.\"\u003c/p>\n\u003cp>Blacks remain the most underrepresented racial or ethnic group when it comes to overall business ownership, according to a working paper by University of California, Santa Cruz economist \u003ca href=\"https://people.ucsc.edu/~rfairlie/\">Robert Fairlie.\u003c/a> It continues to be harder for them to get credit to start restaurants. It's common for African-Americans who complete culinary training to go into catering, which has far less overhead than restaurants that require large floor spaces and staffs.\u003c/p>\n\u003cfigure id=\"attachment_125063\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e.jpg\" alt=\"Thromentta Anderson, the owner of Pass Da Peas in northwest Milwaukee likes to greet customers by name and give them tokens toward free drinks. But he was glad to see new faces during Black Restaurant Week.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-125063\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-520x390.jpg 520w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003cfigcaption class=\"wp-caption-text\">Thromentta Anderson, the owner of Pass Da Peas in northwest Milwaukee likes to greet customers by name and give them tokens toward free drinks. But he was glad to see new faces during Black Restaurant Week. \u003ccite>(Alan Greenblatt for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Black restaurant week organizers say that patrons don't always know about the options that do exist. Sometimes, even black food entrepreneurs weren't aware of how many colleagues they have in their cities. The events have brought them together in many cases to share information about trends and employees. \"It's made people want to start their own businesses,\" says Smith, the organizer of Chicago Black Restaurant Week.\u003c/p>\n\u003cp>The main thing it's done is underscore the number of restaurants owned locally by African-Americans, in hopes of attracting more support. \"It highlights a strong need for African-Americans to support Africans-Americans in restaurants,\" says Todd Richards, a chef and cookbook author in Atlanta. \"We can't talk about discrimination if we're not going into our own restaurants and supporting them.\"\u003c/p>\n\u003cp>Of course, black restaurant owners are happy to welcome customers of all backgrounds. Pass Da Peas is a carryout spot in Milwaukee offering wings, catfish fingers and ribs. It doesn't typically see a lot of white customers, but black restaurant week brought more around.\u003c/p>\n\u003cp>\"I got a bunch of Caucasian brothers and sisters coming in, and I was taken aback,\" says owner Thromentta Anderson. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Eight Eateries to Celebrate the Lunar New Year in San Francisco",
"title": "Eight Eateries to Celebrate the Lunar New Year in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Based on the lunar calendar, the Chinese New Year will start on Feb. 16 this year, but celebrations for the \u003ca href=\"https://chinesenewyear2018.com/zodiac/dog/\">Year of the Dog\u003c/a> are expected to last for two weeks. On Feb. 24, \u003ca href=\"http://www.chineseparade.com/\" target=\"_blank\" rel=\"noopener\">the Chinese New Year Parade\u003c/a> in San Francisco will start at 5:15 p.m. at Second and Market, and then weave through Chinatown. But the parade isn't the only event that will celebrate the Lunar New Year. There's also \u003ca href=\"http://www.chineseparade.com/calendar.asp\" target=\"_blank\" rel=\"noopener\">the Flower Market Fair\u003c/a> on Feb. 10 and \u003ca href=\"https://www.mercurynews.com/2018/02/04/bay-area-2018-lunar-new-year-festivals-and-events/\" target=\"_blank\" rel=\"noopener\">a number of other events around the Bay Area\u003c/a>, including a Lunar New Year Bazaar in Oakland.\u003c/p>\n\u003cp>In fact, it's not just the Chinese New Year that's being celebrated. All the calendars that are based off the moon are kicking off their year. In San Jose that will include a three-day \u003ca href=\"https://www.facebook.com/UStarProductions\" target=\"_blank\" rel=\"noopener\">Tet Festival\u003c/a> from Feb. 16-18.\u003c/p>\n\u003cp>To get in the mood, here are some restaurants (and one food truck event) celebrating the holiday with specials and events. Eat your way into the new year. You can also check out \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/01/bay-area-bites-guide-to-11-favorite-dim-sum-spots/\" target=\"_blank\" rel=\"noopener\">our guide to popular dim sum spots\u003c/a>. Add your own favorites in the comments.\u003c/p>\n\u003cfigure id=\"attachment_124902\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Lobster2_P5033342.jpg\">\u003cimg class=\"size-medium wp-image-124902\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Lobster2_P5033342-800x533.jpg\" alt=\"The lobster at China Live.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The lobster at China Live. \u003ccite>(Courtesy of China Live)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://chinalivesf.com/\" target=\"_blank\" rel=\"noopener\">China Live\u003c/a> (Chinatown): \u003c/strong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/18/china-lives-lunch-is-the-new-sf-power-lunch/\" target=\"_blank\" rel=\"noopener\">China Live\u003c/a> opened its 30,000 square foot emporium and market earlier this year (along with its high-end \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/09/26/master-chef-george-chen-opens-eight-tables-china-lives-crown-jewel/\" target=\"_blank\" rel=\"noopener\">Eight Tables\u003c/a> experience on the upper floor), so it's no surprise the whole place is celebrating its first Lunar New Year with a special menu. The market restaurant will have items like red bean soft serve with chocolate mochi and rice porridge with black sesame glutinous rice balls. The bar will also serve specialty cocktails and Eight Tables will incorporate New Year's dishes — lotus leaf wrapped duck and braised Hawaiian awabi abalone with flower mushrooms — into its courses. Available the entire month of February.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://tastemychina.com/san-francisco/home/275\" target=\"_blank\" rel=\"noopener\">M.Y. China\u003c/a> (Downtown): \u003c/strong>M.Y. China is a San Francisco favorite (and \u003ca href=\"https://ww2.kqed.org/checkplease/2014/05/15/m-y-china-restaurant-info/\" target=\"_blank\" rel=\"noopener\">a Check, Please! restaurant\u003c/a>). This week, the James Beard Award winning chef and TV host Martin Yan announced his \u003ca href=\"http://tastemychina.com/sites/default/files/menus/grandmawumenucny2018.pdf\" target=\"_blank\" rel=\"noopener\">special Chinese New Year menu\u003c/a>. Called Grandma Wu's New Year Dinner, the $288 meal serves six people and includes a Fortune Platter of roast duck, barbeque pork, calamari, and jellyfish, a Golden Lobster, and a sugar egg puff for dessert. Or you can just go with the classics: watch the noodles being hand-pulled.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=UuyD6rah0oM\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://hakkasan.com/\" target=\"_blank\" rel=\"noopener\">Hakkasan\u003c/a> (Downtown): \u003c/strong>From Jan. 29 to Feb. 24, you can try Hakkasan's annual \u003ca href=\"http://www.hakkasan.com/locations/hakkasan-san-francisco/menu/chinese-new-year-3/\" target=\"_blank\" rel=\"noopener\">special Chinese New Year menu\u003c/a>, with oysters for good fortune, braised beef tongue and caramelized walnuts, and abalone fried rice in bean curd wrap with Chinese sausage. Dinner is $118 per person. You can also leave a wish on the wishing tree or watch the lion dancers at 7 p.m. on the actual New Year Day, Feb. 16.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.eandokitchen.com/\" rel=\"noopener\" target=\"_blank\">E&O Kitchen and Bar\u003c/a> (Downtown):\u003c/strong> Just outside the Dragon’s Gate, E&O is known for its modern take on traditional Chinese food. From Feb. 16-24, the restaurant will also have \u003ca href=\"https://www.facebook.com/events/413804509055456/\" rel=\"noopener\" target=\"_blank\">limited time Lunar New Year's specials\u003c/a>: pomelo and avocado salad, Jiaozi dumplings, and long life noodles. Plus, watch live lion dancers on the evening of Feb. 24.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.enjoyveggie.com/\" target=\"_blank\" rel=\"noopener\">Enjoy Restaurant\u003c/a> (Chinatown): \u003c/strong>If you're looking for a vegetarian start to your Year of the Dog, then enjoy Enjoy. This year, the San Francisco Vegetarian Society will also be celebrating its 50th anniversary with \u003ca href=\"https://www.eventbrite.com/e/chinese-new-year-banquet-at-enjoy-restaurant-tickets-42749291281\" target=\"_blank\" rel=\"noopener\">an 11-course vegan meal for the Chinese New Year\u003c/a>. Tickets are $30 per person and must be bought by Feb. 10. That includes dishes like spinach and pine nuts fried rice, steamed dumplings, and lettuce wrapped with shredded mushroom and soy chicken.\u003c/p>\n\u003cfigure id=\"attachment_124903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/IMG_5042-1920.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/IMG_5042-1920.jpg\" alt=\"Sweet potato noodles in peanut sauce with Dungeness crab and chrysanthemum at Mister Jiu's.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet potato noodles in peanut sauce with Dungeness crab and chrysanthemum at Mister Jiu's. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://misterjius.com/\" rel=\"noopener\" target=\"_blank\">Mister Jiu's\u003c/a> (Chinatown):\u003c/strong> Since \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/04/13/first-bite-long-anticipated-mr-jius-opens-in-san-franciscos-chinatown/\" rel=\"noopener\" target=\"_blank\">it opened\u003c/a>, Mister Jiu's has been \u003ca href=\"https://www.bonappetit.com/best-new-restaurants\" rel=\"noopener\" target=\"_blank\">proclaimed one of the best new restaurants in the country\u003c/a>. While the menu changes with the season, expect the Chinese and Northern California dishes to have a distinct Lunar New Year's bent to them. Try classics like the BBQ pork buns and the roasted quail. A seven-dish tasting menu costs $69 per person.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://us.crystaljade.com/\" target=\"_blank\" rel=\"noopener\">Crystal Jade\u003c/a> (Downtown): \u003c/strong>Downtown in the Embarcadero Center, Crystal Jade will host t\u003ca href=\"https://www.eventbrite.com/e/tap-sf-presents-lunar-new-year-soiree-tickets-42681925789\" target=\"_blank\" rel=\"noopener\">he Taiwanese American Professionals Lunar New Year Soiree\u003c/a> on Feb. 24. Tickets for the eight-course banquet meal are $120 and entertainment will include a Taiwanese band and a showing of the 2017's Taiwanese American Film Festival winners.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.eventbrite.com/e/dumpling-down-chinese-new-year-food-festival-tickets-42585102187?aff=es2\" target=\"_blank\" rel=\"noopener\">Dumpling Down! Chinese New Year Festival\u003c/a> (SoMa): \u003c/strong>On Feb. 25, vendors from around the Bay Area will descend on SoMa StrEat Food Park to serve up dim sum, bao buns, goyza, and more dumplings than you can eat. Plus onion pancakes, fried rice, and egg rolls. Which specific food trucks will be there can be found listed on \u003ca href=\"https://www.facebook.com/events/523162668063667\" target=\"_blank\" rel=\"noopener\">the event's Facebook page\u003c/a>. Admission costs $5; $23 for bottomless kumquat mimosas.\u003c/p>\n\n",
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"excerpt": "The Lunar New Year starts on Feb. 16. Celebrate the Year of the Dog at one of these local eating establishments.",
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"description": "The Lunar New Year starts on Feb. 16. Celebrate the Year of the Dog at one of these local eating establishments.",
"title": "Eight Eateries to Celebrate the Lunar New Year in San Francisco | KQED",
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"headline": "Eight Eateries to Celebrate the Lunar New Year in San Francisco",
"datePublished": "2018-02-07T13:01:49-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Based on the lunar calendar, the Chinese New Year will start on Feb. 16 this year, but celebrations for the \u003ca href=\"https://chinesenewyear2018.com/zodiac/dog/\">Year of the Dog\u003c/a> are expected to last for two weeks. On Feb. 24, \u003ca href=\"http://www.chineseparade.com/\" target=\"_blank\" rel=\"noopener\">the Chinese New Year Parade\u003c/a> in San Francisco will start at 5:15 p.m. at Second and Market, and then weave through Chinatown. But the parade isn't the only event that will celebrate the Lunar New Year. There's also \u003ca href=\"http://www.chineseparade.com/calendar.asp\" target=\"_blank\" rel=\"noopener\">the Flower Market Fair\u003c/a> on Feb. 10 and \u003ca href=\"https://www.mercurynews.com/2018/02/04/bay-area-2018-lunar-new-year-festivals-and-events/\" target=\"_blank\" rel=\"noopener\">a number of other events around the Bay Area\u003c/a>, including a Lunar New Year Bazaar in Oakland.\u003c/p>\n\u003cp>In fact, it's not just the Chinese New Year that's being celebrated. All the calendars that are based off the moon are kicking off their year. In San Jose that will include a three-day \u003ca href=\"https://www.facebook.com/UStarProductions\" target=\"_blank\" rel=\"noopener\">Tet Festival\u003c/a> from Feb. 16-18.\u003c/p>\n\u003cp>To get in the mood, here are some restaurants (and one food truck event) celebrating the holiday with specials and events. Eat your way into the new year. You can also check out \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/01/bay-area-bites-guide-to-11-favorite-dim-sum-spots/\" target=\"_blank\" rel=\"noopener\">our guide to popular dim sum spots\u003c/a>. Add your own favorites in the comments.\u003c/p>\n\u003cfigure id=\"attachment_124902\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Lobster2_P5033342.jpg\">\u003cimg class=\"size-medium wp-image-124902\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Lobster2_P5033342-800x533.jpg\" alt=\"The lobster at China Live.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The lobster at China Live. \u003ccite>(Courtesy of China Live)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://chinalivesf.com/\" target=\"_blank\" rel=\"noopener\">China Live\u003c/a> (Chinatown): \u003c/strong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/18/china-lives-lunch-is-the-new-sf-power-lunch/\" target=\"_blank\" rel=\"noopener\">China Live\u003c/a> opened its 30,000 square foot emporium and market earlier this year (along with its high-end \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/09/26/master-chef-george-chen-opens-eight-tables-china-lives-crown-jewel/\" target=\"_blank\" rel=\"noopener\">Eight Tables\u003c/a> experience on the upper floor), so it's no surprise the whole place is celebrating its first Lunar New Year with a special menu. The market restaurant will have items like red bean soft serve with chocolate mochi and rice porridge with black sesame glutinous rice balls. The bar will also serve specialty cocktails and Eight Tables will incorporate New Year's dishes — lotus leaf wrapped duck and braised Hawaiian awabi abalone with flower mushrooms — into its courses. Available the entire month of February.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://tastemychina.com/san-francisco/home/275\" target=\"_blank\" rel=\"noopener\">M.Y. China\u003c/a> (Downtown): \u003c/strong>M.Y. China is a San Francisco favorite (and \u003ca href=\"https://ww2.kqed.org/checkplease/2014/05/15/m-y-china-restaurant-info/\" target=\"_blank\" rel=\"noopener\">a Check, Please! restaurant\u003c/a>). This week, the James Beard Award winning chef and TV host Martin Yan announced his \u003ca href=\"http://tastemychina.com/sites/default/files/menus/grandmawumenucny2018.pdf\" target=\"_blank\" rel=\"noopener\">special Chinese New Year menu\u003c/a>. Called Grandma Wu's New Year Dinner, the $288 meal serves six people and includes a Fortune Platter of roast duck, barbeque pork, calamari, and jellyfish, a Golden Lobster, and a sugar egg puff for dessert. Or you can just go with the classics: watch the noodles being hand-pulled.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/UuyD6rah0oM'\n title='//www.youtube.com/embed/UuyD6rah0oM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>\u003ca href=\"http://hakkasan.com/\" target=\"_blank\" rel=\"noopener\">Hakkasan\u003c/a> (Downtown): \u003c/strong>From Jan. 29 to Feb. 24, you can try Hakkasan's annual \u003ca href=\"http://www.hakkasan.com/locations/hakkasan-san-francisco/menu/chinese-new-year-3/\" target=\"_blank\" rel=\"noopener\">special Chinese New Year menu\u003c/a>, with oysters for good fortune, braised beef tongue and caramelized walnuts, and abalone fried rice in bean curd wrap with Chinese sausage. Dinner is $118 per person. You can also leave a wish on the wishing tree or watch the lion dancers at 7 p.m. on the actual New Year Day, Feb. 16.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.eandokitchen.com/\" rel=\"noopener\" target=\"_blank\">E&O Kitchen and Bar\u003c/a> (Downtown):\u003c/strong> Just outside the Dragon’s Gate, E&O is known for its modern take on traditional Chinese food. From Feb. 16-24, the restaurant will also have \u003ca href=\"https://www.facebook.com/events/413804509055456/\" rel=\"noopener\" target=\"_blank\">limited time Lunar New Year's specials\u003c/a>: pomelo and avocado salad, Jiaozi dumplings, and long life noodles. Plus, watch live lion dancers on the evening of Feb. 24.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.enjoyveggie.com/\" target=\"_blank\" rel=\"noopener\">Enjoy Restaurant\u003c/a> (Chinatown): \u003c/strong>If you're looking for a vegetarian start to your Year of the Dog, then enjoy Enjoy. This year, the San Francisco Vegetarian Society will also be celebrating its 50th anniversary with \u003ca href=\"https://www.eventbrite.com/e/chinese-new-year-banquet-at-enjoy-restaurant-tickets-42749291281\" target=\"_blank\" rel=\"noopener\">an 11-course vegan meal for the Chinese New Year\u003c/a>. Tickets are $30 per person and must be bought by Feb. 10. That includes dishes like spinach and pine nuts fried rice, steamed dumplings, and lettuce wrapped with shredded mushroom and soy chicken.\u003c/p>\n\u003cfigure id=\"attachment_124903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/IMG_5042-1920.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/IMG_5042-1920.jpg\" alt=\"Sweet potato noodles in peanut sauce with Dungeness crab and chrysanthemum at Mister Jiu's.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet potato noodles in peanut sauce with Dungeness crab and chrysanthemum at Mister Jiu's. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://misterjius.com/\" rel=\"noopener\" target=\"_blank\">Mister Jiu's\u003c/a> (Chinatown):\u003c/strong> Since \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/04/13/first-bite-long-anticipated-mr-jius-opens-in-san-franciscos-chinatown/\" rel=\"noopener\" target=\"_blank\">it opened\u003c/a>, Mister Jiu's has been \u003ca href=\"https://www.bonappetit.com/best-new-restaurants\" rel=\"noopener\" target=\"_blank\">proclaimed one of the best new restaurants in the country\u003c/a>. While the menu changes with the season, expect the Chinese and Northern California dishes to have a distinct Lunar New Year's bent to them. Try classics like the BBQ pork buns and the roasted quail. A seven-dish tasting menu costs $69 per person.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://us.crystaljade.com/\" target=\"_blank\" rel=\"noopener\">Crystal Jade\u003c/a> (Downtown): \u003c/strong>Downtown in the Embarcadero Center, Crystal Jade will host t\u003ca href=\"https://www.eventbrite.com/e/tap-sf-presents-lunar-new-year-soiree-tickets-42681925789\" target=\"_blank\" rel=\"noopener\">he Taiwanese American Professionals Lunar New Year Soiree\u003c/a> on Feb. 24. Tickets for the eight-course banquet meal are $120 and entertainment will include a Taiwanese band and a showing of the 2017's Taiwanese American Film Festival winners.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.eventbrite.com/e/dumpling-down-chinese-new-year-food-festival-tickets-42585102187?aff=es2\" target=\"_blank\" rel=\"noopener\">Dumpling Down! Chinese New Year Festival\u003c/a> (SoMa): \u003c/strong>On Feb. 25, vendors from around the Bay Area will descend on SoMa StrEat Food Park to serve up dim sum, bao buns, goyza, and more dumplings than you can eat. Plus onion pancakes, fried rice, and egg rolls. Which specific food trucks will be there can be found listed on \u003ca href=\"https://www.facebook.com/events/523162668063667\" target=\"_blank\" rel=\"noopener\">the event's Facebook page\u003c/a>. Admission costs $5; $23 for bottomless kumquat mimosas.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "It’s Pliny Time! 10 Things You Need to Know About Russian River’s Most Famous Brew",
"title": "It’s Pliny Time! 10 Things You Need to Know About Russian River’s Most Famous Brew",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It’s either the best of times or the worst of times, but either way, it is time. Pliny the Younger, Russian River Brewing Co.’s super-hoppy triple India pale ale, is \u003cem>almost\u003c/em> here. Its 14th-annual release is expected to bring thousands of self-proclaimed beer geeks — and their money — to downtown Santa Rosa beginning Friday, Feb. 2. To get you primed for Pliny time, we’ve answered some of the most common questions about the coveted brew. Here's everything you need to know about what Beer Advocate has anointed the world’s top-rated IPA.\u003c/p>\n\u003cfigure id=\"attachment_124591\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656.jpg\" alt=\"Victor Arrazabal, foreground, shoots a selfie with Sergio Guadron, left, Hernan Tobar, and Victor Arana, at the Russian River Brewing Company in 2017. The friends travelled from Los Angeles for the annual release of Pliny.\" width=\"1024\" height=\"656\" class=\"size-full wp-image-124591\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-768x492.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-1020x653.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-960x615.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-240x154.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-375x240.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-520x333.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Victor Arrazabal, foreground, shoots a selfie with Sergio Guadron, left, Hernan Tobar, and Victor Arana, at the Russian River Brewing Company in 2017. The friends travelled from Los Angeles for the annual release of Pliny. \u003ccite>(Christopher Chung/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What’s the big deal?\u003c/strong> Russian River brewmaster Vinnie Cilurzo first brewed “Younger” in 2005 and, at the time, it was the only beer of it’s kind: the first triple IPA. Traditionally released the first Friday in February, it is only available for two weeks at Russian River’s Santa Rosa taproom, plus a limited number of other locations, mostly in California. Pliny is only available on draft (no bottles, no growlers) and is only served in 10-ounce glasses. Most Pliny pilgrims, especially the first weekend, can expect up to 12-hour waits to get into the taproom. Once inside, guests are allotted three hours at the pub and three \"Youngers.\"\u003c/p>\n\u003cfigure id=\"attachment_124590\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696.jpg\" alt=\"Lindsay Waddell compares the taste of Pliny the Younger, left, with Pliny the Elder.\" width=\"1024\" height=\"696\" class=\"size-full wp-image-124590\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-1020x693.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-960x653.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-520x353.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lindsay Waddell compares the taste of Pliny the Younger, left, with Pliny the Elder. \u003ccite>(Christopher Chung/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>OK, when can I get my hands on some Pliny? \u003c/strong>It’s all happening starting at 11 a.m. Friday, Feb. 2, and during Russian River’s business hours every day after that for two weeks, ending Feb. 15.\u003c/p>\n\u003cfigure id=\"attachment_124589\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718.jpg\" alt=\"Waitress Alison Bellman painted her nails for the release of Pliny the Younger last year.\" width=\"1024\" height=\"718\" class=\"size-full wp-image-124589\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-800x561.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-768x539.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-1020x715.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-960x673.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-240x168.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-375x263.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-520x365.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Waitress Alison Bellman painted her nails for the release of Pliny the Younger last year. \u003ccite>(John Burgess / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>If Pliny is so popular, why not just make more of it? \u003c/strong>According to Russian River Brewing,\u003cstrong> \u003c/strong>Pliny the Younger is a very time consuming and expensive beer to brew: it requires an exceptionally large amount of raw materials – malt and hops in particular – and takes up significant tank space at the brewery. In other words, it's just not worth the money and effort to make more Pliny - especially when the limited supply seems to be working out, just fine.\u003c/p>\n\u003cfigure id=\"attachment_124588\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741.jpg\" alt=\"Beer lovers from around the world stood in line for their chance to taste Pliny the Younger at Russian River Brewing Company in 2017. \" width=\"1024\" height=\"741\" class=\"size-full wp-image-124588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-800x579.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-768x556.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-1020x738.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-960x695.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-375x271.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-520x376.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer lovers from around the world stood in line for their chance to taste Pliny the Younger at Russian River Brewing Company in 2017. \u003ccite>(John Burgess / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Is there any way to escape the line? \u003c/strong>This year, for the first time in Pliny history, a lucky few will cut the line. Following October's wildfires, Russian River Brewing launched \u003ca href=\"http://www.sonomamag.com/russian-river-brewing-company-close-to-raising-900000-for-wildfire-victims/\">Sonoma Pride\u003c/a>, which raises funds for fire relief efforts, in part, through $25 donations for a chance to win Pliny line-cutting privileges (raffle tickets are now sold out). 14 happy hop lovers will be allowed to cut the line every day; for the rest of us, there are no cuts. For the best shot at a short wait, the time to come is midweek during the evening. But, believe it or not, a lot of people actually want to experience the line - come rain or shine - because \"that's where the event is,\" says Natalie Cilurzo, who owns the brewpub with her brewmaster husband Vinnie. Standing in lines has rules, though...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>How do I master the line (and not get kicked out)? \u003c/b>No matter how pumped you are about Pliny, waiting in line for hours can be boring, and bored people do silly things. Therefore, there are rules: no smoking, no drinking, no bottle sharing (in line or inside the brewpub), no camping in front of businesses (leave your pop-up tents and easy-ups at home), and come with your entire party - don't cut in front of people who have been waiting for hours because \"your friends saved your spot\" - that's not cool.\u003c/p>\n\u003cfigure id=\"attachment_124587\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694.jpg\" alt=\"Russian River Brewing Company owner Natalie Cilurzo offers a test of Pliny the Younger. \" width=\"1024\" height=\"694\" class=\"size-full wp-image-124587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-960x651.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-520x352.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Russian River Brewing Company owner Natalie Cilurzo offers a test of Pliny the Younger. \u003ccite>(John Burgess / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What happens once I get inside?\u003c/strong> For customers who wish to brave the notoriously long lines and typically crummy winter weather, Russian River has imposed a limit of three Youngers and three hours inside the pub, per person. They keep track of this with three-tabbed wristbands — not, disappointingly, with chalk marks like meter maids. (Tabs are removed as Youngers are poured.) The limits, set in place in 2015, meant that the brewpub only ran out of the daily Pliny allocation once in that year — a significant improvement over years past. Inside the taproom, Plinys can be paired with pub fare. Naturally, “Pliny” bites are the most popular pick, but “Drew” bites are also worth a try.\u003c/p>\n\u003cfigure id=\"attachment_124586\" class=\"wp-caption aligncenter\" style=\"max-width: 1014px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800.jpg\" alt=\"Beer lovers taste their Pliny the Younger during the 2017 release.\" width=\"1014\" height=\"800\" class=\"size-full wp-image-124586\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800.jpg 1014w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-160x126.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-800x631.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-768x606.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-960x757.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-240x189.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-375x296.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-520x410.jpg 520w\" sizes=\"(max-width: 1014px) 100vw, 1014px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer lovers taste their Pliny the Younger during the 2017 release. \u003ccite>(John Burgess / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What does Pliny taste like?\u003c/strong> Pliny the Younger is a rendition of other Russian River favorite Pliny the Elder, except with more hops, malt, and higher alcohol (the beer finishes around 10.25 percent AVB). The hops used in the recipe are Simcoe, Warrior, Chinook, Centennial, Amarillo, CTZ, Comet and Azacca. According to those in the know (and Russian River's website), it is loaded with hop flavors and is surprisingly smooth and dry for the amount of alcohol and malt.\u003c/p>\n\u003cp>\u003cstrong>Who is this Pliny character anyway? And how do I pronounce Pliny? \u003c/strong>Gaius Plinius Caecilius Secundus, a.k.a Pliny the Younger, was a lawyer, author, and magistrate of ancient Rome. Pliny’s uncle, Pliny the Elder (also a Russian River beer), helped raise and educate him, and later adopted him. Pliny Jr and Pliny Sr witnessed the eruption of Vesuvius in 79 AD, which took Pliny the Elder’s life. While most people pronounce the popular beer “ply-knee,” the “\u003ca href=\"https://www.thrillist.com/travel/nation/a-global-pronunciation-guide-to-the-names-of-beers-belgian-german-and-other-beer-pronunciation-thrillist-nation\">correct” Latin pronunciation is actually “plih-nee” – rhyming with “mini.” \u003c/a> Pliny people are apparently not as particular about proper pronunciation as they are about their pints.\u003c/p>\n\u003cp>\u003cstrong>I’m from out of town, where is a good place to stay? And how do I get around after I've had my share of Plinys? \u003c/strong>Russian River Brewing Company has partnered with a number of local hotels that are extending \"Special Younger Rates\" during the two-week release: \u003ca href=\"http://www.flamingoresort.com/\">Flamingo Hotel\u003c/a>, \u003ca href=\"https://www.sandmansantarosa.com/\">Sandman Hotel\u003c/a>, \u003ca href=\"http://courtyard.marriott.com/\">Courtyard by Marriott\u003c/a> and \u003ca class=\"text-link\" href=\"https://theastro.com/\" target=\"_blank\" rel=\"noopener noreferrer\">The Astro Motel\u003c/a> in Santa Rosa, \u003ca href=\"https://www.oxfordsuitessonoma.com/\">Oxford Suites Sonoma County\u003c/a> in Rohnert Park, \u003ca href=\"http://calderwoodinn.com/\">Calderwood Inn\u003c/a> and \u003ca href=\"http://grapeleafinn.com/\">Grape Leaf Inn\u003c/a> in Healdsburg, and \u003ca href=\"http://hamptoninn3.hilton.com/en/hotels/california/hampton-inn-and-suites-windsor-sonoma-wine-country-STSWIHX/index.html\">Hampton Inn and Suites\u003c/a> in Windsor. Want to explore Sonoma County post Pliny? Uber and Lyft are available in Santa Rosa.\u003c/p>\n\u003cfigure id=\"attachment_124585\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682.jpg\" alt=\"A bottle of Pliny the Elder\" width=\"1024\" height=\"682\" class=\"size-full wp-image-124585\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A bottle of Pliny the Elder \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What if I am pining for Pliny, but am not willing to wait in line for hours? \u003c/strong>No worries. Pliny the Younger’s close relation, Pliny the Elder, is available year-round — bottled or on tap. If you want to sample more Sonoma County brews, we've got a \u003ca href=\"http://www.sonomamag.com/sonoma-county-beer/\">craft beer weekend itinerary\u003c/a> just for you.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"http://www.sonomamag.com/10-things-you-need-to-know-about-russian-river-brewings-pliny-the-younger/#slide-13\" rel=\"noopener\" target=\"_blank\">Sonoma Magazine's website\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Pliny the Younger, Russian River Brewing Co.’s super-hoppy triple India pale ale, will have its 14th release on Feb. 2.",
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"description": "Pliny the Younger, Russian River Brewing Co.’s super-hoppy triple India pale ale, will have its 14th release on Feb. 2.",
"title": "It’s Pliny Time! 10 Things You Need to Know About Russian River’s Most Famous Brew | KQED",
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"nprByline": "Christi Warren and Sofia Englund, \u003cstrong>\u003ca href=\"http://www.sonomamag.com/10-things-you-need-to-know-about-russian-river-brewings-pliny-the-younger\">Sonoma Magazine\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s either the best of times or the worst of times, but either way, it is time. Pliny the Younger, Russian River Brewing Co.’s super-hoppy triple India pale ale, is \u003cem>almost\u003c/em> here. Its 14th-annual release is expected to bring thousands of self-proclaimed beer geeks — and their money — to downtown Santa Rosa beginning Friday, Feb. 2. To get you primed for Pliny time, we’ve answered some of the most common questions about the coveted brew. Here's everything you need to know about what Beer Advocate has anointed the world’s top-rated IPA.\u003c/p>\n\u003cfigure id=\"attachment_124591\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656.jpg\" alt=\"Victor Arrazabal, foreground, shoots a selfie with Sergio Guadron, left, Hernan Tobar, and Victor Arana, at the Russian River Brewing Company in 2017. The friends travelled from Los Angeles for the annual release of Pliny.\" width=\"1024\" height=\"656\" class=\"size-full wp-image-124591\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-768x492.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-1020x653.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-960x615.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-240x154.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-375x240.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-520x333.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Victor Arrazabal, foreground, shoots a selfie with Sergio Guadron, left, Hernan Tobar, and Victor Arana, at the Russian River Brewing Company in 2017. The friends travelled from Los Angeles for the annual release of Pliny. \u003ccite>(Christopher Chung/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What’s the big deal?\u003c/strong> Russian River brewmaster Vinnie Cilurzo first brewed “Younger” in 2005 and, at the time, it was the only beer of it’s kind: the first triple IPA. Traditionally released the first Friday in February, it is only available for two weeks at Russian River’s Santa Rosa taproom, plus a limited number of other locations, mostly in California. Pliny is only available on draft (no bottles, no growlers) and is only served in 10-ounce glasses. Most Pliny pilgrims, especially the first weekend, can expect up to 12-hour waits to get into the taproom. Once inside, guests are allotted three hours at the pub and three \"Youngers.\"\u003c/p>\n\u003cfigure id=\"attachment_124590\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696.jpg\" alt=\"Lindsay Waddell compares the taste of Pliny the Younger, left, with Pliny the Elder.\" width=\"1024\" height=\"696\" class=\"size-full wp-image-124590\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-1020x693.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-960x653.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-520x353.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lindsay Waddell compares the taste of Pliny the Younger, left, with Pliny the Elder. \u003ccite>(Christopher Chung/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>OK, when can I get my hands on some Pliny? \u003c/strong>It’s all happening starting at 11 a.m. Friday, Feb. 2, and during Russian River’s business hours every day after that for two weeks, ending Feb. 15.\u003c/p>\n\u003cfigure id=\"attachment_124589\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718.jpg\" alt=\"Waitress Alison Bellman painted her nails for the release of Pliny the Younger last year.\" width=\"1024\" height=\"718\" class=\"size-full wp-image-124589\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-800x561.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-768x539.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-1020x715.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-960x673.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-240x168.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-375x263.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-520x365.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Waitress Alison Bellman painted her nails for the release of Pliny the Younger last year. \u003ccite>(John Burgess / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>If Pliny is so popular, why not just make more of it? \u003c/strong>According to Russian River Brewing,\u003cstrong> \u003c/strong>Pliny the Younger is a very time consuming and expensive beer to brew: it requires an exceptionally large amount of raw materials – malt and hops in particular – and takes up significant tank space at the brewery. In other words, it's just not worth the money and effort to make more Pliny - especially when the limited supply seems to be working out, just fine.\u003c/p>\n\u003cfigure id=\"attachment_124588\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741.jpg\" alt=\"Beer lovers from around the world stood in line for their chance to taste Pliny the Younger at Russian River Brewing Company in 2017. \" width=\"1024\" height=\"741\" class=\"size-full wp-image-124588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-800x579.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-768x556.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-1020x738.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-960x695.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-375x271.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-520x376.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer lovers from around the world stood in line for their chance to taste Pliny the Younger at Russian River Brewing Company in 2017. \u003ccite>(John Burgess / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Is there any way to escape the line? \u003c/strong>This year, for the first time in Pliny history, a lucky few will cut the line. Following October's wildfires, Russian River Brewing launched \u003ca href=\"http://www.sonomamag.com/russian-river-brewing-company-close-to-raising-900000-for-wildfire-victims/\">Sonoma Pride\u003c/a>, which raises funds for fire relief efforts, in part, through $25 donations for a chance to win Pliny line-cutting privileges (raffle tickets are now sold out). 14 happy hop lovers will be allowed to cut the line every day; for the rest of us, there are no cuts. For the best shot at a short wait, the time to come is midweek during the evening. But, believe it or not, a lot of people actually want to experience the line - come rain or shine - because \"that's where the event is,\" says Natalie Cilurzo, who owns the brewpub with her brewmaster husband Vinnie. Standing in lines has rules, though...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>How do I master the line (and not get kicked out)? \u003c/b>No matter how pumped you are about Pliny, waiting in line for hours can be boring, and bored people do silly things. Therefore, there are rules: no smoking, no drinking, no bottle sharing (in line or inside the brewpub), no camping in front of businesses (leave your pop-up tents and easy-ups at home), and come with your entire party - don't cut in front of people who have been waiting for hours because \"your friends saved your spot\" - that's not cool.\u003c/p>\n\u003cfigure id=\"attachment_124587\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694.jpg\" alt=\"Russian River Brewing Company owner Natalie Cilurzo offers a test of Pliny the Younger. \" width=\"1024\" height=\"694\" class=\"size-full wp-image-124587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-960x651.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-520x352.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Russian River Brewing Company owner Natalie Cilurzo offers a test of Pliny the Younger. \u003ccite>(John Burgess / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What happens once I get inside?\u003c/strong> For customers who wish to brave the notoriously long lines and typically crummy winter weather, Russian River has imposed a limit of three Youngers and three hours inside the pub, per person. They keep track of this with three-tabbed wristbands — not, disappointingly, with chalk marks like meter maids. (Tabs are removed as Youngers are poured.) The limits, set in place in 2015, meant that the brewpub only ran out of the daily Pliny allocation once in that year — a significant improvement over years past. Inside the taproom, Plinys can be paired with pub fare. Naturally, “Pliny” bites are the most popular pick, but “Drew” bites are also worth a try.\u003c/p>\n\u003cfigure id=\"attachment_124586\" class=\"wp-caption aligncenter\" style=\"max-width: 1014px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800.jpg\" alt=\"Beer lovers taste their Pliny the Younger during the 2017 release.\" width=\"1014\" height=\"800\" class=\"size-full wp-image-124586\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800.jpg 1014w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-160x126.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-800x631.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-768x606.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-960x757.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-240x189.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-375x296.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-520x410.jpg 520w\" sizes=\"(max-width: 1014px) 100vw, 1014px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer lovers taste their Pliny the Younger during the 2017 release. \u003ccite>(John Burgess / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What does Pliny taste like?\u003c/strong> Pliny the Younger is a rendition of other Russian River favorite Pliny the Elder, except with more hops, malt, and higher alcohol (the beer finishes around 10.25 percent AVB). The hops used in the recipe are Simcoe, Warrior, Chinook, Centennial, Amarillo, CTZ, Comet and Azacca. According to those in the know (and Russian River's website), it is loaded with hop flavors and is surprisingly smooth and dry for the amount of alcohol and malt.\u003c/p>\n\u003cp>\u003cstrong>Who is this Pliny character anyway? And how do I pronounce Pliny? \u003c/strong>Gaius Plinius Caecilius Secundus, a.k.a Pliny the Younger, was a lawyer, author, and magistrate of ancient Rome. Pliny’s uncle, Pliny the Elder (also a Russian River beer), helped raise and educate him, and later adopted him. Pliny Jr and Pliny Sr witnessed the eruption of Vesuvius in 79 AD, which took Pliny the Elder’s life. While most people pronounce the popular beer “ply-knee,” the “\u003ca href=\"https://www.thrillist.com/travel/nation/a-global-pronunciation-guide-to-the-names-of-beers-belgian-german-and-other-beer-pronunciation-thrillist-nation\">correct” Latin pronunciation is actually “plih-nee” – rhyming with “mini.” \u003c/a> Pliny people are apparently not as particular about proper pronunciation as they are about their pints.\u003c/p>\n\u003cp>\u003cstrong>I’m from out of town, where is a good place to stay? And how do I get around after I've had my share of Plinys? \u003c/strong>Russian River Brewing Company has partnered with a number of local hotels that are extending \"Special Younger Rates\" during the two-week release: \u003ca href=\"http://www.flamingoresort.com/\">Flamingo Hotel\u003c/a>, \u003ca href=\"https://www.sandmansantarosa.com/\">Sandman Hotel\u003c/a>, \u003ca href=\"http://courtyard.marriott.com/\">Courtyard by Marriott\u003c/a> and \u003ca class=\"text-link\" href=\"https://theastro.com/\" target=\"_blank\" rel=\"noopener noreferrer\">The Astro Motel\u003c/a> in Santa Rosa, \u003ca href=\"https://www.oxfordsuitessonoma.com/\">Oxford Suites Sonoma County\u003c/a> in Rohnert Park, \u003ca href=\"http://calderwoodinn.com/\">Calderwood Inn\u003c/a> and \u003ca href=\"http://grapeleafinn.com/\">Grape Leaf Inn\u003c/a> in Healdsburg, and \u003ca href=\"http://hamptoninn3.hilton.com/en/hotels/california/hampton-inn-and-suites-windsor-sonoma-wine-country-STSWIHX/index.html\">Hampton Inn and Suites\u003c/a> in Windsor. Want to explore Sonoma County post Pliny? Uber and Lyft are available in Santa Rosa.\u003c/p>\n\u003cfigure id=\"attachment_124585\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682.jpg\" alt=\"A bottle of Pliny the Elder\" width=\"1024\" height=\"682\" class=\"size-full wp-image-124585\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A bottle of Pliny the Elder \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What if I am pining for Pliny, but am not willing to wait in line for hours? \u003c/strong>No worries. Pliny the Younger’s close relation, Pliny the Elder, is available year-round — bottled or on tap. If you want to sample more Sonoma County brews, we've got a \u003ca href=\"http://www.sonomamag.com/sonoma-county-beer/\">craft beer weekend itinerary\u003c/a> just for you.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"http://www.sonomamag.com/10-things-you-need-to-know-about-russian-river-brewings-pliny-the-younger/#slide-13\" rel=\"noopener\" target=\"_blank\">Sonoma Magazine's website\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "With 'Hawker Fare,' Chef James Syhabout Shares Laotian Food He Grew Up With",
"title": "With 'Hawker Fare,' Chef James Syhabout Shares Laotian Food He Grew Up With",
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"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/01/20180124_atc_hawker_fare.mp3\u003c/p>\n\u003cp>When chef James Syhabout set out to write his new cookbook, \u003cem>Hawker Fare: Stories & Recipes from a Refugee Chef's Isan Thai & Lao Roots, \u003c/em>he sampled a recipe that is not on most American dinner tables: Fire ant salad.\u003c/p>\n\u003cp>It's a traditional Lao dish that he ate in his mother's home village. The ants nest in mango trees, and little children are sent into the tree to harvest the ants and fresh egg sacs.\u003c/p>\n\u003cp>\"We got this salad, came to the table and there's like ants crawling in and out of it,\" Syhabout says. \"You just bite them before they bite you.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Laos shares a border with Thailand, and Lao cooking is a cousin to Thai — the distant cousin you've never met.\u003c/p>\n\u003cp>Syhabout says that's kind of the point of his cookbook: To introduce more people to the cuisine\u003c/p>\n\u003cp>\"The food that we know as Thai food, it's sweeter ... I call it the Coca-Cola culture\" he says. \"We all love soda, candy, you know, things that are sweet.\"\u003c/p>\n\u003cp>Syhabout's father is from Laos; his mother is Lao by language and culture, but was born in Thailand. The family came to California as refugees, fleeing violence and the aftermath of the Vietnam War when James was 2 years old. They settled in Oakland, but still ate food that tasted of home, such as curried green beans with candied pork — despite the family's meager means.\u003c/p>\n\u003cp>\"With welfare and food stamps you're only able to buy certain things. We couldn't buy fresh meant — we would only buy Oscar Mayer bacon. So my mother was intuitive enough, and she used bacon to make the green beans for us,\" Syhabout says. \"From a chef's standpoint, I thought it was brilliant. She was just trying to survive and she was homesick.\"\u003c/p>\n\u003cp>His mom opened a Thai restaurant. As a kid he remembers asking his mother, \"Why do you cook Lao for us at home and Thai for the restaurant?\"\u003c/p>\n\u003cp>Her answer involved perception, saying, \"They'll probably say it smells bad and it's too spicy and it doesn't appear appetizing — like, 'look, it's murky green, this thing looks like a bowl of swamp. ' \"\u003c/p>\n\u003cp>He calls the Thai food that most Americans know the \"gateway drug\" to Lao food.\u003c/p>\n\u003cfigure id=\"attachment_124557\" class=\"wp-caption aligncenter\" style=\"max-width: 3000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9.jpg\">\u003cimg class=\"size-full wp-image-124557\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9.jpg\" alt=\"When chef James Syhabout set out to write his new cookbook, Hawker Fare: Stories & Recipes from a Refugee Chef's Isan Thai & Lao Roots, he went back to his mother's home village and sampled a recipe that is not on most American dinner tables: fire ant salad.\" width=\"3000\" height=\"1993\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9.jpg 3000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9-520x345.jpg 520w\" sizes=\"(max-width: 3000px) 100vw, 3000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When chef James Syhabout set out to write his new cookbook, Hawker Fare: Stories & Recipes from a Refugee Chef's Isan Thai & Lao Roots, he went back to his mother's home village and sampled a recipe that is not on most American dinner tables: fire ant salad. \u003ccite>(Eric Wolfinger/HarperCollins Publishers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"A lot of Thai food as we know it — laap, papaya salad — it's originated in Laos, it's actually Lao food,\" he says.\u003c/p>\n\u003cp>James says he spent a lot of hours at his mother's restaurant growing up. Because of that he says he missed a lot of events, such as birthday parties, and play dates while he was washing pots and pans and picking the stems off of chilies.\u003c/p>\n\u003cp>That being said, he loved how stimulating a kitchen could be. The smells, the sounds and getting to learn how to use the tools of the kitchen were all things he enjoyed. By his sophomore year of high school, his mind was made up: He would become a chef.\u003c/p>\n\u003cp>After culinary school, Shyabout moved to Europe and trained in classical French techniques, working in some of the best restaurants in the world. Eventually he got the itch to come back to Oakland, and opened the \u003ca href=\"http://commisrestaurant.com/\">city's only Michelin-starred restaurant, Commis\u003c/a> — serving fancy California cuisine.\u003c/p>\n\u003cp>But then, he said, nostalgia set in.\u003c/p>\n\u003cp>\"What got me into cooking in the first place was this food that I crave and miss. It's a shame I that I [didn't] know how to cook it for myself. I didn't feel complete soulfully as a cook,\" Syhabout says. \"Make a perfect ice cream? I can do that. Make bread? I can do that. But make jeow padek? I have no clue.\"\u003c/p>\n\u003cp>So, Syhabout \u003ca href=\"http://www.hawkerfare.com/\">opened Hawker Fare\u003c/a> in San Francisco in 2011. It's a far more casual place in the Bay Area, serving Lao and Thai street food.\u003c/p>\n\u003cfigure id=\"attachment_124558\" class=\"wp-caption aligncenter\" style=\"max-width: 3000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3.jpg\">\u003cimg class=\"size-full wp-image-124558\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3.jpg\" alt=\"Chef James Syhabout says Hawker Fare isn't the definitive Lao cookbook and is in no way meant to be. But he is a champion of Lao food because "It's the little country that could"\" width=\"3000\" height=\"1998\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3.jpg 3000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3-520x346.jpg 520w\" sizes=\"(max-width: 3000px) 100vw, 3000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef James Syhabout says Hawker Fare isn't the definitive Lao cookbook and is in no way meant to be. But he is a champion of Lao food because \"It's the little country that could\" \u003ccite>(Eric Wolfinger/HarperCollins Publishers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The cookbook it inspired features plenty of exotic-sounding dishes — including rice-fermented cabbage with pig's ear and scallions — but it's not all complicated. One of the simplest recipes in the cookbook involves just three ingredients: a ramen packet, water and an egg. That dish, Syhabout says, makes him feel like a child again.\u003c/p>\n\u003cp>\"You go home after a long day and you're like — I need a hug. So I make some ramen noodles,\" he says.\u003c/p>\n\u003cp>For the most part, the recipes in the cookbook are made for sharing, being able to serve four, six or eight people.\u003c/p>\n\u003cp>Shyabout says writing the book, remembering certain dishes, was like a time machine. Picturing a dish, he could remember \"who was in the room, what was the lighting like, what was the smells, the colors on the walls — all of a sudden I remember those things, immediately.\"\u003c/p>\n\u003cp>\u003cem>Hawker Fare \u003c/em>isn't the definitive Lao cookbook — and it isn't meant to be. Shyabout simply calls it the \"food about how I grew up.\"\u003c/p>\n\u003cp>But he says he is a champion of Lao food because \"it's this little country that could, [and] I always liked the underdogs.\"\u003c/p>\n\u003cp>He says Lao food is an underdog because everybody knows Thai, yet his book is full of cooking that most Americans have not tasted. At least not yet.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When chef James Syhabout set out to write his new cookbook, \u003cem>Hawker Fare: Stories & Recipes from a Refugee Chef's Isan Thai & Lao Roots, \u003c/em>he sampled a recipe that is not on most American dinner tables: Fire ant salad.\u003c/p>\n\u003cp>It's a traditional Lao dish that he ate in his mother's home village. The ants nest in mango trees, and little children are sent into the tree to harvest the ants and fresh egg sacs.\u003c/p>\n\u003cp>\"We got this salad, came to the table and there's like ants crawling in and out of it,\" Syhabout says. \"You just bite them before they bite you.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Laos shares a border with Thailand, and Lao cooking is a cousin to Thai — the distant cousin you've never met.\u003c/p>\n\u003cp>Syhabout says that's kind of the point of his cookbook: To introduce more people to the cuisine\u003c/p>\n\u003cp>\"The food that we know as Thai food, it's sweeter ... I call it the Coca-Cola culture\" he says. \"We all love soda, candy, you know, things that are sweet.\"\u003c/p>\n\u003cp>Syhabout's father is from Laos; his mother is Lao by language and culture, but was born in Thailand. The family came to California as refugees, fleeing violence and the aftermath of the Vietnam War when James was 2 years old. They settled in Oakland, but still ate food that tasted of home, such as curried green beans with candied pork — despite the family's meager means.\u003c/p>\n\u003cp>\"With welfare and food stamps you're only able to buy certain things. We couldn't buy fresh meant — we would only buy Oscar Mayer bacon. So my mother was intuitive enough, and she used bacon to make the green beans for us,\" Syhabout says. \"From a chef's standpoint, I thought it was brilliant. She was just trying to survive and she was homesick.\"\u003c/p>\n\u003cp>His mom opened a Thai restaurant. As a kid he remembers asking his mother, \"Why do you cook Lao for us at home and Thai for the restaurant?\"\u003c/p>\n\u003cp>Her answer involved perception, saying, \"They'll probably say it smells bad and it's too spicy and it doesn't appear appetizing — like, 'look, it's murky green, this thing looks like a bowl of swamp. ' \"\u003c/p>\n\u003cp>He calls the Thai food that most Americans know the \"gateway drug\" to Lao food.\u003c/p>\n\u003cfigure id=\"attachment_124557\" class=\"wp-caption aligncenter\" style=\"max-width: 3000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9.jpg\">\u003cimg class=\"size-full wp-image-124557\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9.jpg\" alt=\"When chef James Syhabout set out to write his new cookbook, Hawker Fare: Stories & Recipes from a Refugee Chef's Isan Thai & Lao Roots, he went back to his mother's home village and sampled a recipe that is not on most American dinner tables: fire ant salad.\" width=\"3000\" height=\"1993\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9.jpg 3000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9-520x345.jpg 520w\" sizes=\"(max-width: 3000px) 100vw, 3000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When chef James Syhabout set out to write his new cookbook, Hawker Fare: Stories & Recipes from a Refugee Chef's Isan Thai & Lao Roots, he went back to his mother's home village and sampled a recipe that is not on most American dinner tables: fire ant salad. \u003ccite>(Eric Wolfinger/HarperCollins Publishers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"A lot of Thai food as we know it — laap, papaya salad — it's originated in Laos, it's actually Lao food,\" he says.\u003c/p>\n\u003cp>James says he spent a lot of hours at his mother's restaurant growing up. Because of that he says he missed a lot of events, such as birthday parties, and play dates while he was washing pots and pans and picking the stems off of chilies.\u003c/p>\n\u003cp>That being said, he loved how stimulating a kitchen could be. The smells, the sounds and getting to learn how to use the tools of the kitchen were all things he enjoyed. By his sophomore year of high school, his mind was made up: He would become a chef.\u003c/p>\n\u003cp>After culinary school, Shyabout moved to Europe and trained in classical French techniques, working in some of the best restaurants in the world. Eventually he got the itch to come back to Oakland, and opened the \u003ca href=\"http://commisrestaurant.com/\">city's only Michelin-starred restaurant, Commis\u003c/a> — serving fancy California cuisine.\u003c/p>\n\u003cp>But then, he said, nostalgia set in.\u003c/p>\n\u003cp>\"What got me into cooking in the first place was this food that I crave and miss. It's a shame I that I [didn't] know how to cook it for myself. I didn't feel complete soulfully as a cook,\" Syhabout says. \"Make a perfect ice cream? I can do that. Make bread? I can do that. But make jeow padek? I have no clue.\"\u003c/p>\n\u003cp>So, Syhabout \u003ca href=\"http://www.hawkerfare.com/\">opened Hawker Fare\u003c/a> in San Francisco in 2011. It's a far more casual place in the Bay Area, serving Lao and Thai street food.\u003c/p>\n\u003cfigure id=\"attachment_124558\" class=\"wp-caption aligncenter\" style=\"max-width: 3000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3.jpg\">\u003cimg class=\"size-full wp-image-124558\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3.jpg\" alt=\"Chef James Syhabout says Hawker Fare isn't the definitive Lao cookbook and is in no way meant to be. But he is a champion of Lao food because "It's the little country that could"\" width=\"3000\" height=\"1998\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3.jpg 3000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3-520x346.jpg 520w\" sizes=\"(max-width: 3000px) 100vw, 3000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef James Syhabout says Hawker Fare isn't the definitive Lao cookbook and is in no way meant to be. But he is a champion of Lao food because \"It's the little country that could\" \u003ccite>(Eric Wolfinger/HarperCollins Publishers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The cookbook it inspired features plenty of exotic-sounding dishes — including rice-fermented cabbage with pig's ear and scallions — but it's not all complicated. One of the simplest recipes in the cookbook involves just three ingredients: a ramen packet, water and an egg. That dish, Syhabout says, makes him feel like a child again.\u003c/p>\n\u003cp>\"You go home after a long day and you're like — I need a hug. So I make some ramen noodles,\" he says.\u003c/p>\n\u003cp>For the most part, the recipes in the cookbook are made for sharing, being able to serve four, six or eight people.\u003c/p>\n\u003cp>Shyabout says writing the book, remembering certain dishes, was like a time machine. Picturing a dish, he could remember \"who was in the room, what was the lighting like, what was the smells, the colors on the walls — all of a sudden I remember those things, immediately.\"\u003c/p>\n\u003cp>\u003cem>Hawker Fare \u003c/em>isn't the definitive Lao cookbook — and it isn't meant to be. Shyabout simply calls it the \"food about how I grew up.\"\u003c/p>\n\u003cp>But he says he is a champion of Lao food because \"it's this little country that could, [and] I always liked the underdogs.\"\u003c/p>\n\u003cp>He says Lao food is an underdog because everybody knows Thai, yet his book is full of cooking that most Americans have not tasted. At least not yet.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Jews Feast on Forbidden Foods to Remember Rabbis' Radical Banquet",
"title": "Jews Feast on Forbidden Foods to Remember Rabbis' Radical Banquet",
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"content": "\u003cp>When a journalist and chef made the decision to host a dinner party and invite members of the Illuminoshi (a not-so-secret society of San Francisco Bay Area Jewish food professionals) to eat a meal of pork and shellfish-filled dishes in the name of education, she knew that more than a few people would have some beef with the menu.\u003c/p>\n\u003cp>An event like that takes lots of, as the Jews say, \u003cem>chutzpah\u003c/em> to put on. Which is why Alix Wall prefaced the announcement of Trefa Banquet 2.0 with an apology.\u003c/p>\n\u003cp>\"I can hear the groans coming from a few of you,\" Wall, the founder of the \u003ca href=\"https://www.jweekly.com/2016/04/15/a-not-so-secret-society-for-jewish-foodies/\">Illuminoshi\u003c/a>, writes in the invitation. \"I want to explain that I am not doing this just to be disrespectful by celebrating Jews' love for all things forbidden to us, even though we all know it's real. I thought a celebration of \u003cem>treyf\u003c/em> should be accompanied by learning about the real one.\"\u003c/p>\n\u003cp>The real \u003cem>treyf\u003c/em> (a Yiddish word for non-kosher) was \u003ca href=\"http://americanjewisharchives.org/publications/journal/PDF/2005_57_01_02_sussman.pdf\">the original Trefa Banquet\u003c/a>, a scandalous summer evening in 1883 when a group of newly appointed rabbis of the reform movement's Hebrew Union College in Cincinnati commemorated their achievements as most do, by treating themselves. Except this treat included nine courses of non-kosher French food — beginning with littleneck clams on the half-shell and ending with a spread of ice cream and cheese for dessert.\u003c/p>\n\u003cp>The meal became a myth of sorts among the community, thanks to varying accounts of what happened that night. Some American Jews say that several of the newly ordained rabbis, in true \u003cem>Real Housewives\u003c/em> style, caused a commotion at the table, then fled the dinner in horror — and kept running until they found a place to start the flagship rabbinical school of the conservative Jewish movement, the Jewish Theological Seminary, three years later.\u003c/p>\n\u003cfigure id=\"attachment_124551\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85.jpg\">\u003cimg class=\"size-full wp-image-124551\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85.jpg\" alt='The crowd of diners at the Trefa Banquet 2.0 event. \"Today, American Jews remember the [original 1883] meal as a statement about the values of the reform movement,\" says Rachel Gross, a professor of Jewish Studies at San Francisco State University.' width=\"1500\" height=\"998\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-520x346.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The crowd of diners at the Trefa Banquet 2.0 event. \"Today, American Jews remember the [original 1883] meal as a statement about the values of the reform movement,\" says Rachel Gross, a professor of Jewish Studies at San Francisco State University. \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The rules of keeping kosher, or \u003cem>kashrut\u003c/em>, are a complex symbol of holiness in the Torah and an example of one's ability to practice discipline during the necessary human act of eating. According to the \u003ca href=\"http://www.koshercertification.org.uk/whatdoe.html\">somewhat confusing Jewish dietary laws\u003c/a>, fish with fins and scales can be eaten (hence the ubiquity of lox), but scaleless finned catfish are sinful. \u003ca href=\"http://www.ok.org/companies/what-is-kosher/meat-dairy-pareve-setting-boundaries/\">Animals with a \"split hoof\" who \"chew the cud,\u003c/a>\" a digestive process that could make you swear-off eating altogether, are all the livestock that are allowed. This means burgers are aplenty but no rabbit or pork in all of their glorious forms.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cheeseburgers, however, are forbidden. The Torah explains that \u003ca href=\"http://www.jewishencyclopedia.com/articles/5191-dietary-laws%23anchor5\">cooking a calf in mother's milk is prohibited\u003c/a>, a rule that later transformed into restricting the consumption of dairy and meat both at the same time and during the same meal (no dairy in your coffee or dessert if you've eaten meat).\u003c/p>\n\u003cp>Of course, when \u003cem>kashrut\u003c/em> laws were created, Moses didn't have the benefit of food safety laws. Which invites the dilemma that America Jews in the last century have faced when it comes to the food they eat. The rules of \u003cem>kashrut \u003c/em>are elaborate, and some have argued that the dietary laws were merely given as an example of a time when man must obey God's authority without asking why.\u003c/p>\n\u003cp>Which is exactly why reform Rabbi Camille Angel found the treyf 2.0 event to be kosher in her book. \"I don't keep kosher at home, so the opportunity to be part of an educational gourmet evening out with community is compelling and fun,\" explains Angel, the daughter of a lobster-eating reform rabbi. \"Many people here didn't know about this historic moment in the the reform movement. We were radical then, and we continue to push the boundaries of progress now. You can be Jewish and modern, whether or not you keep kosher.\"\u003c/p>\n\u003cfigure id=\"attachment_124552\" class=\"wp-caption alignright\" style=\"max-width: 600px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85.jpg\">\u003cimg class=\"size-full wp-image-124552\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85.jpg\" alt=\"Chef Ari Feingold created these peanut butter pies with bacon. What illicit hooch meant to Prohibition, pork meant to Trefa Banquet 2.0.\" width=\"600\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-150x150.jpg 150w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Ari Feingold created these peanut butter pies with bacon. What illicit hooch meant to Prohibition, pork meant to Trefa Banquet 2.0. \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Back at the original banquet, no pork was served, although there was plenty of shellfish. According to Rachel Gross, a kosher-keeping professor of Jewish Studies at San Francisco State University who attended Trefa Banquet 2.0, the lack of pork suggests that the menu was a snapshot of what most American Jews ate in the late 19th century, practicing selective \u003cem>kashrut\u003c/em> because there was no standardized oversight of kosher meat at that time.\u003c/p>\n\u003cp>\"Today, American Jews remember the meal as a statement about the values of the reform movement,\" said Gross at the dinner. \"Ideas about what is and is not acceptable to eat are important ways in which humans have organized their societies and the way [Jewish] people have thought about themselves as Jews and as Americans.\"\u003c/p>\n\u003cp>While the chefs at Trefa Banquet 2.0 were all non-kosher Jews, the dishes were put together like they had been waiting their entire lives to add pork to their favorite Jewish foods. Like they could never put their finger on what was missing from potato \u003cem>kugel\u003c/em> until they added some pulled pork to it. Bacon also found its way into several dishes that night. Diners snacked on bacon jam-topped chicken liver profiteroles, potato pancakes garnished with crispy bacon, and even miniature peanut butter pies sprinkled with fresh bacon bits.\u003c/p>\n\u003cp>What illicit hooch meant to Prohibition, pork meant to Trefa Banquet 2.0.\u003c/p>\n\u003cp>Before we dug into the swine-y supper, Rabbi Sydney Mintz (a lesbian with a stand-up comedy side-hustle) of Reform Congregation Emanu-El in San Francisco gave the banquet her blessing, mentioning to the crowd that she and many other modern Jews have shifted their focus from kosher food to humanely, ethically, and sustainably raised meat. In fact, the pork and rabbit we ate that night was donated by the Jewish farmers from Devil's Gulch Ranch who practice exactly that on the Northern California coast.\u003c/p>\n\u003cp>For some Jews like Wall, eating pork is actually a part of their Jewish identity. As a child during the Holocaust, Wall's mother hid with a pork-eating Catholic family in Poland. She \u003ca href=\"https://porkmemoirs.com/2011/12/30/surviving-on-raw-bacon-in-wartime-poland/\">ate the raw bacon meals\u003c/a> that she was served. When she came to America, eating pork was a symbol of nostalgia for her, and eating \u003cem>treyf\u003c/em> foods became a part of Wall's connection to her Jewishness.\u003c/p>\n\u003cp>Whatever happened during that first \u003cem>treyf\u003c/em> banquet, many Jews know how they \u003cem>feel \u003c/em>about the idea of what happened that night. Which invites the modern dilemma Americans face today: Do feelings or facts matter more?\u003c/p>\n\u003cp>Which got me thinking about the way the treyf diet has been marketed. What if the reformed kosher diet was rebranded as \"Jewish-American fusion?\" Would the Jewish community be supportive of more treyf dinner parties? Who doesn't love a good fusion restaurant?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Ancient Jewish teachings ban pork, shellfish, and meat mixed with dairy in the same meal. Some modern Jews wanting to evolve the way they eat look to a scandalous feast of the past for inspiration.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When a journalist and chef made the decision to host a dinner party and invite members of the Illuminoshi (a not-so-secret society of San Francisco Bay Area Jewish food professionals) to eat a meal of pork and shellfish-filled dishes in the name of education, she knew that more than a few people would have some beef with the menu.\u003c/p>\n\u003cp>An event like that takes lots of, as the Jews say, \u003cem>chutzpah\u003c/em> to put on. Which is why Alix Wall prefaced the announcement of Trefa Banquet 2.0 with an apology.\u003c/p>\n\u003cp>\"I can hear the groans coming from a few of you,\" Wall, the founder of the \u003ca href=\"https://www.jweekly.com/2016/04/15/a-not-so-secret-society-for-jewish-foodies/\">Illuminoshi\u003c/a>, writes in the invitation. \"I want to explain that I am not doing this just to be disrespectful by celebrating Jews' love for all things forbidden to us, even though we all know it's real. I thought a celebration of \u003cem>treyf\u003c/em> should be accompanied by learning about the real one.\"\u003c/p>\n\u003cp>The real \u003cem>treyf\u003c/em> (a Yiddish word for non-kosher) was \u003ca href=\"http://americanjewisharchives.org/publications/journal/PDF/2005_57_01_02_sussman.pdf\">the original Trefa Banquet\u003c/a>, a scandalous summer evening in 1883 when a group of newly appointed rabbis of the reform movement's Hebrew Union College in Cincinnati commemorated their achievements as most do, by treating themselves. Except this treat included nine courses of non-kosher French food — beginning with littleneck clams on the half-shell and ending with a spread of ice cream and cheese for dessert.\u003c/p>\n\u003cp>The meal became a myth of sorts among the community, thanks to varying accounts of what happened that night. Some American Jews say that several of the newly ordained rabbis, in true \u003cem>Real Housewives\u003c/em> style, caused a commotion at the table, then fled the dinner in horror — and kept running until they found a place to start the flagship rabbinical school of the conservative Jewish movement, the Jewish Theological Seminary, three years later.\u003c/p>\n\u003cfigure id=\"attachment_124551\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85.jpg\">\u003cimg class=\"size-full wp-image-124551\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85.jpg\" alt='The crowd of diners at the Trefa Banquet 2.0 event. \"Today, American Jews remember the [original 1883] meal as a statement about the values of the reform movement,\" says Rachel Gross, a professor of Jewish Studies at San Francisco State University.' width=\"1500\" height=\"998\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-520x346.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The crowd of diners at the Trefa Banquet 2.0 event. \"Today, American Jews remember the [original 1883] meal as a statement about the values of the reform movement,\" says Rachel Gross, a professor of Jewish Studies at San Francisco State University. \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The rules of keeping kosher, or \u003cem>kashrut\u003c/em>, are a complex symbol of holiness in the Torah and an example of one's ability to practice discipline during the necessary human act of eating. According to the \u003ca href=\"http://www.koshercertification.org.uk/whatdoe.html\">somewhat confusing Jewish dietary laws\u003c/a>, fish with fins and scales can be eaten (hence the ubiquity of lox), but scaleless finned catfish are sinful. \u003ca href=\"http://www.ok.org/companies/what-is-kosher/meat-dairy-pareve-setting-boundaries/\">Animals with a \"split hoof\" who \"chew the cud,\u003c/a>\" a digestive process that could make you swear-off eating altogether, are all the livestock that are allowed. This means burgers are aplenty but no rabbit or pork in all of their glorious forms.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cheeseburgers, however, are forbidden. The Torah explains that \u003ca href=\"http://www.jewishencyclopedia.com/articles/5191-dietary-laws%23anchor5\">cooking a calf in mother's milk is prohibited\u003c/a>, a rule that later transformed into restricting the consumption of dairy and meat both at the same time and during the same meal (no dairy in your coffee or dessert if you've eaten meat).\u003c/p>\n\u003cp>Of course, when \u003cem>kashrut\u003c/em> laws were created, Moses didn't have the benefit of food safety laws. Which invites the dilemma that America Jews in the last century have faced when it comes to the food they eat. The rules of \u003cem>kashrut \u003c/em>are elaborate, and some have argued that the dietary laws were merely given as an example of a time when man must obey God's authority without asking why.\u003c/p>\n\u003cp>Which is exactly why reform Rabbi Camille Angel found the treyf 2.0 event to be kosher in her book. \"I don't keep kosher at home, so the opportunity to be part of an educational gourmet evening out with community is compelling and fun,\" explains Angel, the daughter of a lobster-eating reform rabbi. \"Many people here didn't know about this historic moment in the the reform movement. We were radical then, and we continue to push the boundaries of progress now. You can be Jewish and modern, whether or not you keep kosher.\"\u003c/p>\n\u003cfigure id=\"attachment_124552\" class=\"wp-caption alignright\" style=\"max-width: 600px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85.jpg\">\u003cimg class=\"size-full wp-image-124552\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85.jpg\" alt=\"Chef Ari Feingold created these peanut butter pies with bacon. What illicit hooch meant to Prohibition, pork meant to Trefa Banquet 2.0.\" width=\"600\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-150x150.jpg 150w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Ari Feingold created these peanut butter pies with bacon. What illicit hooch meant to Prohibition, pork meant to Trefa Banquet 2.0. \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Back at the original banquet, no pork was served, although there was plenty of shellfish. According to Rachel Gross, a kosher-keeping professor of Jewish Studies at San Francisco State University who attended Trefa Banquet 2.0, the lack of pork suggests that the menu was a snapshot of what most American Jews ate in the late 19th century, practicing selective \u003cem>kashrut\u003c/em> because there was no standardized oversight of kosher meat at that time.\u003c/p>\n\u003cp>\"Today, American Jews remember the meal as a statement about the values of the reform movement,\" said Gross at the dinner. \"Ideas about what is and is not acceptable to eat are important ways in which humans have organized their societies and the way [Jewish] people have thought about themselves as Jews and as Americans.\"\u003c/p>\n\u003cp>While the chefs at Trefa Banquet 2.0 were all non-kosher Jews, the dishes were put together like they had been waiting their entire lives to add pork to their favorite Jewish foods. Like they could never put their finger on what was missing from potato \u003cem>kugel\u003c/em> until they added some pulled pork to it. Bacon also found its way into several dishes that night. Diners snacked on bacon jam-topped chicken liver profiteroles, potato pancakes garnished with crispy bacon, and even miniature peanut butter pies sprinkled with fresh bacon bits.\u003c/p>\n\u003cp>What illicit hooch meant to Prohibition, pork meant to Trefa Banquet 2.0.\u003c/p>\n\u003cp>Before we dug into the swine-y supper, Rabbi Sydney Mintz (a lesbian with a stand-up comedy side-hustle) of Reform Congregation Emanu-El in San Francisco gave the banquet her blessing, mentioning to the crowd that she and many other modern Jews have shifted their focus from kosher food to humanely, ethically, and sustainably raised meat. In fact, the pork and rabbit we ate that night was donated by the Jewish farmers from Devil's Gulch Ranch who practice exactly that on the Northern California coast.\u003c/p>\n\u003cp>For some Jews like Wall, eating pork is actually a part of their Jewish identity. As a child during the Holocaust, Wall's mother hid with a pork-eating Catholic family in Poland. She \u003ca href=\"https://porkmemoirs.com/2011/12/30/surviving-on-raw-bacon-in-wartime-poland/\">ate the raw bacon meals\u003c/a> that she was served. When she came to America, eating pork was a symbol of nostalgia for her, and eating \u003cem>treyf\u003c/em> foods became a part of Wall's connection to her Jewishness.\u003c/p>\n\u003cp>Whatever happened during that first \u003cem>treyf\u003c/em> banquet, many Jews know how they \u003cem>feel \u003c/em>about the idea of what happened that night. Which invites the modern dilemma Americans face today: Do feelings or facts matter more?\u003c/p>\n\u003cp>Which got me thinking about the way the treyf diet has been marketed. What if the reformed kosher diet was rebranded as \"Jewish-American fusion?\" Would the Jewish community be supportive of more treyf dinner parties? Who doesn't love a good fusion restaurant?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Five Poke Bowls to Try in San Francisco",
"title": "Five Poke Bowls to Try in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The first time I ever had poke was out of the deli case at a small grocery store on the Big Island of Hawaii. There weren't toppings or sides. It was simply a question of which of the three freshly caught marinaded fish options I wanted spooned into a small plastic deli bowl, paid for by the pound. And it was mind-blowingly delicious. In fact, everywhere I had poke in Hawaii had a distinct fresh flavor, hard to capture elsewhere. There the snack has a long history.\u003c/p>\n\u003cp>While there is much argument about when the word \"poke\" was first used and how the dish has developed over the years, Hawaiians have long been cutting up fresh fish, seasoning it with local ingredients (often seaweed, salt, and crushed nuts), and making a tasty sort of raw fish salad. It wasn't, however, until the last 40-50 years that poke as a dish really gained widespread popularity. \"Poke\" technically just means to cut cross-wise into pieces, but over the years the word has come to primarily refer to the sort of pieces of fresh, raw, seasoned fish we know.\u003c/p>\n\u003cp>As the dish has stormed through the trendy food world in the last few years, what exactly constitutes \"Hawaiian-style poke\" has also become hotly contested. In Hawaii, poke tends to be served as a pre-mixed marinade either eaten on its own or simply with a small side of rice and perhaps seaweed, crab meat, or kimchee. One of the most popular versions is a bowl of ahi shoyu poke (a mix of tuna, soy sauce, sesame oil, green onions, white onions, and chili pepper). Of course, there are regional poke varieties everywhere and a range of styles even in Hawaii, where the legendary chef Sam Choy also serves up fried poke. But here in the Bay Area, poke bowls have taken on a customizable aura, with customers choosing from a variety of bases, proteins, toppings, and sauces. It's not exactly the same, but it's not exactly different either.\u003c/p>\n\u003cp>If you're looking for poke bowls in San Francisco, here are five places to start with — though there are a constantly growing number of options. If we missed your favorite, let us know in the comments.\u003c/p>\n\u003ch2>Our Poke Place\u003c/h2>\n\u003cfigure id=\"attachment_124500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180110_132023-e1516473172881.jpg\">\u003cimg class=\"size-full wp-image-124500\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180110_132023-e1516473172881.jpg\" alt=\"Our Poke Place\" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Our Poke Place \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If make-your-own assembly-line-style poke bowls are the San Francisco version of the dish, then Our Poke Place (abbreviated O.P.P.) takes that up a level with its array of topping choices and its California touches. Go down the counter line and pick your poke bowl makings from the array of options. Along with the standard bases (brown rice, white rice, or salad), Our Poke Place has a sunomono base (a cucumber salad). And then add your fish or tofu, toppings, premium toppings, and sauces. It's the range of toppings and sauces that Our Poke Place is known for. That includes things like Inari (a type of rice ball), strawberries, or even a dusting of Flamin' Hot Cheetos. I, however, stuck with the standard poke bowl makings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Jeannie Ho opened Our Poke Place in early-2017 in the Mission, next door to her parent's sushi restaurant, Tao Yin, which has since closed and reopened as Little Kite. The place is small and bright, with teal green counters and a dozen seats. Think of it as your neighborhood quick poke spot: small, clean, and fresh.\u003c/p>\n\u003cfigure id=\"attachment_124497\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ourpoke2.png\">\u003cimg class=\"size-full wp-image-124497\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ourpoke2-e1516473220362.png\" alt=\"A make-your-own bowl at Our Poke Place.\" width=\"1920\" height=\"1296\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A make-your-own bowl at Our Poke Place. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I made my own bowl, with a mix of my favorite poke combos: tuna, salmon, and their own \"traditional mix,\" and then added crab meat, masago, cucumber and onions on top. You can add your own seasonings and furikake at the counter. The portions were very generous and hard to finish, though the \"bowl\" comes in a large brown paper to-go container, which can get a bit unwieldy and soggy. The fish tasted fresh, though fairly bland; it was more of a blank slate to add sauces and toppings to. This is the place to go for a quick, healthy, inexpensive meal — and make it what you want.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ourpokeplace.com/\" target=\"_blank\" rel=\"noopener\">Our Poke Place\u003c/a>\u003c/strong>\u003cbr>\n3515 20th St\u003cbr>\nSan Francisco, CA 94110 [\u003ca href=\"https://goo.gl/VvLDY8\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (415) 624-3029\u003cbr>\nHours: Daily, 11:15am-8pm\u003cbr>\nPrice: $ ($6-13)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/OurPokePlace\" target=\"_blank\" rel=\"noopener\">Our Poke Place\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/ourpokeplace/\" target=\"_blank\" rel=\"noopener\">@ourpokeplace\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ourpokeplace\" target=\"_blank\" rel=\"noopener\">@ourpokeplace\u003c/a>\u003c/p>\n\u003ch2>I'a Poke\u003c/h2>\n\u003cfigure id=\"attachment_124494\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180120_134710-e1516470596598.jpg\">\u003cimg class=\"size-full wp-image-124494\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180120_134710-e1516470596598.jpg\" alt=\"The Tango bowl at I'a Poke.\" width=\"1920\" height=\"2024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tango bowl at I'a Poke. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Opened in April of 2016, I'a does poke bowls and sushi burritos — both with make-your-own options or their signature recipes. If you opt to make your own, the process is fairly standard: choose a white or brown rice or salad base, pick your fish, add toppings like seasoned seaweed, mango, radish sprouts or cucumbers, and then top with a sauce. If you order a large bowl (or burrito), then you also get unlimited toppings. Owner Raymond Chu has said he gets his salmon farmed from Canada, Norway and Scotland, and tuna fresh from Hawaii.\u003c/p>\n\u003cp>Though I went to the original I'a Poke in the Castro on Church Street, the sushi burrito and poke restaurant actually has two locations now, with a third scheduled to open on Fillmore later this year. The Church Street spot is primarily for take-out, with just a handful of counter seats, but is clean and modern-looking.\u003c/p>\n\u003cfigure id=\"attachment_124489\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135215.jpg\">\u003cimg class=\"size-full wp-image-124489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135215.jpg\" alt=\"I'a Poke's assembly line.\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I'a Poke's assembly line. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124487\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135634-e1516461892695.jpg\">\u003cimg class=\"size-full wp-image-124487\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135634-e1516461892695.jpg\" alt=\"I'a Poke\" width=\"1440\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-520x693.jpg 520w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I'a Poke \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To get the I'a flavor, I tried one of their signature poke bowls, the Tango bowl, which comes with tuna, shrimp, salmon, octopus, green onions, mango, cucumber, lemon, friend onions, and ponzu sauce. The staff behind the counter mixes everything together in a separate bowl, so that all your toppings and protein are fully combined and flavored with your chosen sauce before being poured on top of your base. It may not be as pretty that way, but it does guarantee a better distribution of flavor.\u003c/p>\n\u003cp>The Tango bowl was fruity and sweet, though the sauce was fairly light and not overwhelming. While I wasn't in love with the octopus, which was slightly tough, the salmon and tuna were both fresh and were complimented well by the onions, lemon, and mango. If I go back, I would consider building my own sintead to take advantage of the full spread, and I'd order some of their popular spam musubi on the side.\u003c/p>\n\u003cfigure id=\"attachment_124488\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135509-e1516461871405.jpg\">\u003cimg class=\"size-full wp-image-124488\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135509-e1516461871405.jpg\" alt=\"The Tango bowl at I'a.\" width=\"1440\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-520x693.jpg 520w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tango bowl at I'a. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fishfacepokebar.com/\" target=\"_blank\" rel=\"noopener\">Fish Face Poke Bar\u003c/a>\u003c/strong>\u003cbr>\n314 Church St.\u003cbr>\nSan Francisco, CA 94114 [\u003ca href=\"https://goo.gl/3MJJ6N\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (415) 829-8030\u003cbr>\nHours: Mon-Sat, 11:30am-8pm; Sun, 11:30am-7pm\u003cbr>\nPrice: $$ ($9.75-$14.55)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/iapoke/\" target=\"_blank\" rel=\"noopener\">I'a Poke\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/iapokesf/\" target=\"_blank\" rel=\"noopener\">@iapokesf\u003c/a>\u003c/p>\n\u003ch2>Amitis Deli and Cafe\u003c/h2>\n\u003cfigure id=\"attachment_124507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/deli-1-e1516553368117.png\">\u003cimg class=\"size-full wp-image-124507\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/deli-1-e1516553368117.png\" alt=\"The poke bowl at Amitis.\" width=\"1920\" height=\"1998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The poke bowl at Amitis. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This deli and cafe near the Panhandle might be the oddest place on our list, but tucked amid the corgi- and dog-themed decor are some fresh and popular sushi burritos and poke bowls. The cafe used to be a straight-forward sandwich and salad spot, but began serving poke bowls and sushi burritos in mid-2016. The choices are relatively simple — salmon, ahi tuna, spicy tuna, with sides like edamame, onion, and seaweed salad — but it's known for the quality of its ingredients, even sourcing its salmon from fresh catches. The only downside is they can run out of ingredients early in the day.\u003c/p>\n\u003cfigure id=\"attachment_124505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180111_155905-e1516476547894.jpg\">\u003cimg class=\"size-full wp-image-124505\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180111_155905-e1516476547894.jpg\" alt=\"Amitis Deli & Cafe\" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amitis Deli & Cafe \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As opposed to moving down a cafeteria line and picking out your bowl preferences, here you have to ask for an order form and check off what you want. Since you can't always see what looks good or is still available, the staff is ready to answer questions and make suggestions. Toppings and sauces are unlimited and you can either have two scoops of protein for $12 or three for $14. I opted for a classic poke bowl with the salmon and ahi tuna, seaweed salad, onion, cucumber, masago, avocado, and the unagi sauce (though, if you're looking for spice, the wasabi mayo is highly recommended).\u003c/p>\n\u003cp>Preparation takes longer than your typical make-your-own poke place, and the toppings (which they call \"sides\") are laid attractively on top of your base instead of all mixed together. I found everything very light and fresh, with surprisingly high-quality fish and very tender ahi tuna. Though the toppings aren't particularly unique, the seaweed salad complimented the rest of the bowl well, and really it's all about the fish here. The small bowl was a decent-sized snack, but not overwhelmingly filling. There are plenty of tables in the cafe to sit and enjoy your food, or pop a lid on the bowl and take it to go.\u003c/p>\n\u003cfigure id=\"attachment_124503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180111_160336-e1516476532274.jpg\">\u003cimg class=\"size-full wp-image-124503\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180111_160336-e1516476532274.jpg\" alt=\"Poke bowl from Amitis.\" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poke bowl from Amitis. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://amitiscafe117.wixsite.com/amitiscafe\" target=\"_blank\" rel=\"noopener\">Amitis Cafe\u003c/a>\u003c/strong>\u003cbr>\n800 Masonic Ave.\u003cbr>\nSan Francisco, CA 94117 [\u003ca href=\"https://goo.gl/wchdkZ\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (415) 563-2828\u003cbr>\nHours: Mon-Thu, 10:30am-6pm; Fri, Sat, 10:30am-3pm\u003cbr>\nPrice: $$ ($12-14)\u003c/p>\n\u003ch2>Poke Delish\u003c/h2>\n\u003cfigure id=\"attachment_124513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish3.jpg\">\u003cimg class=\"size-full wp-image-124513\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish3.jpg\" alt=\"Poke Delish\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poke Delish \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A word of warning: The food hall Myriad Market, which has been Poke Delish's home base since it opened in early 2016, is closing at the end of February. Until then, Poke Delish's owner Danny Eng is offering a 50% discount on your second bowl if you order two. The poke restaurant also has launched a food truck based out of \u003ca href=\"http://sparksocialsf.com/schedule\" target=\"_blank\" rel=\"noopener\">Spark Social\u003c/a>, and plans to open another location in Chinatown later this year. So you'll still be able to get your Delish poke.\u003c/p>\n\u003cfigure id=\"attachment_124516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish.jpg\">\u003cimg class=\"size-full wp-image-124516\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish.jpg\" alt=\"The Poke Delish stand in Myriad Market.\" width=\"1920\" height=\"2301\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-160x192.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-800x959.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-768x920.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-1020x1222.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-1180x1414.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-960x1151.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-240x288.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-375x449.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-520x623.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Poke Delish stand in Myriad Market. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Poke Delish was opened by brothers Danny and Johnny, who also own Seattle-based Tailgate Seafood. They've tried to maintain their fish standards with their poke endeavors, and have said they source the salmon from antibiotic-free fish farms in Norway and bring in seasonal specials, like tuna from Hawaii.\u003c/p>\n\u003cp>While Poke Delish was one of the earlier Bay Area spots to launch a customizable poke bowl, at this point the process will seem normal. Start with a base of rice (brown or white) or salad, pick salmon, tuna shrimp or tofu (which comes marinated), then add things like masago, pineapple, kimchi or crab salad, and top with your choice of seasonings, including furikake or macadamia nuts. The store also sells Hawaiian drinks, like cans of lychee juice and Lilikoi Passion.\u003c/p>\n\u003cfigure id=\"attachment_124514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish2.jpg\">\u003cimg class=\"size-full wp-image-124514\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish2.jpg\" alt=\"A Poke Delish bowl.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Poke Delish bowl. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the things that makes Poke Delish stand out are the house-made marinades. I opted for my salmon in their specialty Johnny Yaki sauce, a sort of sweet and mildly spicy Teriyaki sauce, and got my tuna in the shoyu sauce. Letting the fish marinade definitely allows more flavor to soak in and gives the bowl more oomph. Toppings are unlimited and can weigh down the bowl, which probably isn't worth it, since you want to be able to taste what it's really all about: the fish. The only downside was, by the end, I still had rice left, but nothing to go with it.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://pokedelish.com/\" target=\"_blank\" rel=\"noopener\">Poke Delish\u003c/a>\u003c/strong>\u003cbr>\n2175 Market St.\u003cbr>\nSan Francisco, CA 94114 [\u003ca href=\"https://goo.gl/P6jT35\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (628) 777-6772\u003cbr>\nHours: Mon-Thu, 11:30am-8:30pm; Fri, Sat, 11:30am-9:30pm; Sun, 12-8pm\u003cbr>\nPrice: $$ ($12.95)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pokedelish/\" target=\"_blank\" rel=\"noopener\">Poke Delish\u003c/a>\u003c/p>\n\u003ch2>Blue Hawaii Acai Cafe\u003c/h2>\n\u003cfigure id=\"attachment_124523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143224.jpg\">\u003cimg class=\"size-full wp-image-124523\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143224.jpg\" alt=\"Blue Hawaii's poke bowl\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Hawaii's poke bowl \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the debate over Hawaiian-style poke, Blue Hawaii Acai Cafe lands in the more traditionalist camp. Owner Ken Weller opened this spot on Davis Street, on the first floor of the Embarcadero Center, in 2010 after opening another shop in Honolulu. He does acai bowls (another Hawaii classic), smoothies, and poke bowls out of the small cafe with surfboard shaped tables. But this is not your make-your-own poke bar. Poke bowls come in only one style: a small cardboard bowl with brown rice and topped with furikake, ginger, and kimchee. You simply pick if you want spicy, mild, garlic, or a combination.\u003c/p>\n\u003cfigure id=\"attachment_124521\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143557.jpg\">\u003cimg class=\"size-full wp-image-124521\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143557.jpg\" alt=\"Blue Hawaii Acai Cafe\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Hawaii Acai Cafe \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They start serving up poke at 11 a.m. one weekdays, and when I got there at 2:30 p.m. they had just run out (though they assured me they were hoping to start extending their service soon). The staff did find a little bit of poke left, not enough for a full bowl, but enough for me to have a small tasting. I opted for mild, but it was still fairly spicy. While the normal-sized servings are still small and some people may miss the variety of toppings, the focus here is 100% on the fish, which is seasoned and marinaded before it comes to you. Add double the poke for $5.75.\u003c/p>\n\u003cfigure id=\"attachment_124522\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143316.jpg\">\u003cimg class=\"size-full wp-image-124522\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143316.jpg\" alt=\"Blue Hawaii's poke bowl\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Hawaii's poke bowl \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.bluehawaiisf.com/\" target=\"_blank\" rel=\"noopener\">Blue Hawaii Acai Cafe\u003c/a>\u003c/strong>\u003cbr>\n2 Embarcadero Center\u003cbr>\nSan Francisco, CA 9411 [\u003ca href=\"https://goo.gl/56uLtB\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (415) 248-0011\u003cbr>\nHours: Mon-Thu, 8am-5pm; Fri, 8am-4pm; Sat, 10am-4pm; Sun, 12-4pm\u003cbr>\nPrice: $$ ($10.65 or $16.40 for a double portion)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BlueHawaiiSF/\" target=\"_blank\" rel=\"noopener\">Blue Hawaii SF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bluehawaiisf\" target=\"_blank\" rel=\"noopener\">@bluehawaiisf\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The first time I ever had poke was out of the deli case at a small grocery store on the Big Island of Hawaii. There weren't toppings or sides. It was simply a question of which of the three freshly caught marinaded fish options I wanted spooned into a small plastic deli bowl, paid for by the pound. And it was mind-blowingly delicious. In fact, everywhere I had poke in Hawaii had a distinct fresh flavor, hard to capture elsewhere. There the snack has a long history.\u003c/p>\n\u003cp>While there is much argument about when the word \"poke\" was first used and how the dish has developed over the years, Hawaiians have long been cutting up fresh fish, seasoning it with local ingredients (often seaweed, salt, and crushed nuts), and making a tasty sort of raw fish salad. It wasn't, however, until the last 40-50 years that poke as a dish really gained widespread popularity. \"Poke\" technically just means to cut cross-wise into pieces, but over the years the word has come to primarily refer to the sort of pieces of fresh, raw, seasoned fish we know.\u003c/p>\n\u003cp>As the dish has stormed through the trendy food world in the last few years, what exactly constitutes \"Hawaiian-style poke\" has also become hotly contested. In Hawaii, poke tends to be served as a pre-mixed marinade either eaten on its own or simply with a small side of rice and perhaps seaweed, crab meat, or kimchee. One of the most popular versions is a bowl of ahi shoyu poke (a mix of tuna, soy sauce, sesame oil, green onions, white onions, and chili pepper). Of course, there are regional poke varieties everywhere and a range of styles even in Hawaii, where the legendary chef Sam Choy also serves up fried poke. But here in the Bay Area, poke bowls have taken on a customizable aura, with customers choosing from a variety of bases, proteins, toppings, and sauces. It's not exactly the same, but it's not exactly different either.\u003c/p>\n\u003cp>If you're looking for poke bowls in San Francisco, here are five places to start with — though there are a constantly growing number of options. If we missed your favorite, let us know in the comments.\u003c/p>\n\u003ch2>Our Poke Place\u003c/h2>\n\u003cfigure id=\"attachment_124500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180110_132023-e1516473172881.jpg\">\u003cimg class=\"size-full wp-image-124500\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180110_132023-e1516473172881.jpg\" alt=\"Our Poke Place\" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Our Poke Place \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If make-your-own assembly-line-style poke bowls are the San Francisco version of the dish, then Our Poke Place (abbreviated O.P.P.) takes that up a level with its array of topping choices and its California touches. Go down the counter line and pick your poke bowl makings from the array of options. Along with the standard bases (brown rice, white rice, or salad), Our Poke Place has a sunomono base (a cucumber salad). And then add your fish or tofu, toppings, premium toppings, and sauces. It's the range of toppings and sauces that Our Poke Place is known for. That includes things like Inari (a type of rice ball), strawberries, or even a dusting of Flamin' Hot Cheetos. I, however, stuck with the standard poke bowl makings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Jeannie Ho opened Our Poke Place in early-2017 in the Mission, next door to her parent's sushi restaurant, Tao Yin, which has since closed and reopened as Little Kite. The place is small and bright, with teal green counters and a dozen seats. Think of it as your neighborhood quick poke spot: small, clean, and fresh.\u003c/p>\n\u003cfigure id=\"attachment_124497\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ourpoke2.png\">\u003cimg class=\"size-full wp-image-124497\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ourpoke2-e1516473220362.png\" alt=\"A make-your-own bowl at Our Poke Place.\" width=\"1920\" height=\"1296\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A make-your-own bowl at Our Poke Place. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I made my own bowl, with a mix of my favorite poke combos: tuna, salmon, and their own \"traditional mix,\" and then added crab meat, masago, cucumber and onions on top. You can add your own seasonings and furikake at the counter. The portions were very generous and hard to finish, though the \"bowl\" comes in a large brown paper to-go container, which can get a bit unwieldy and soggy. The fish tasted fresh, though fairly bland; it was more of a blank slate to add sauces and toppings to. This is the place to go for a quick, healthy, inexpensive meal — and make it what you want.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ourpokeplace.com/\" target=\"_blank\" rel=\"noopener\">Our Poke Place\u003c/a>\u003c/strong>\u003cbr>\n3515 20th St\u003cbr>\nSan Francisco, CA 94110 [\u003ca href=\"https://goo.gl/VvLDY8\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (415) 624-3029\u003cbr>\nHours: Daily, 11:15am-8pm\u003cbr>\nPrice: $ ($6-13)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/OurPokePlace\" target=\"_blank\" rel=\"noopener\">Our Poke Place\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/ourpokeplace/\" target=\"_blank\" rel=\"noopener\">@ourpokeplace\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ourpokeplace\" target=\"_blank\" rel=\"noopener\">@ourpokeplace\u003c/a>\u003c/p>\n\u003ch2>I'a Poke\u003c/h2>\n\u003cfigure id=\"attachment_124494\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180120_134710-e1516470596598.jpg\">\u003cimg class=\"size-full wp-image-124494\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180120_134710-e1516470596598.jpg\" alt=\"The Tango bowl at I'a Poke.\" width=\"1920\" height=\"2024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tango bowl at I'a Poke. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Opened in April of 2016, I'a does poke bowls and sushi burritos — both with make-your-own options or their signature recipes. If you opt to make your own, the process is fairly standard: choose a white or brown rice or salad base, pick your fish, add toppings like seasoned seaweed, mango, radish sprouts or cucumbers, and then top with a sauce. If you order a large bowl (or burrito), then you also get unlimited toppings. Owner Raymond Chu has said he gets his salmon farmed from Canada, Norway and Scotland, and tuna fresh from Hawaii.\u003c/p>\n\u003cp>Though I went to the original I'a Poke in the Castro on Church Street, the sushi burrito and poke restaurant actually has two locations now, with a third scheduled to open on Fillmore later this year. The Church Street spot is primarily for take-out, with just a handful of counter seats, but is clean and modern-looking.\u003c/p>\n\u003cfigure id=\"attachment_124489\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135215.jpg\">\u003cimg class=\"size-full wp-image-124489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135215.jpg\" alt=\"I'a Poke's assembly line.\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I'a Poke's assembly line. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124487\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135634-e1516461892695.jpg\">\u003cimg class=\"size-full wp-image-124487\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135634-e1516461892695.jpg\" alt=\"I'a Poke\" width=\"1440\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-520x693.jpg 520w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I'a Poke \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To get the I'a flavor, I tried one of their signature poke bowls, the Tango bowl, which comes with tuna, shrimp, salmon, octopus, green onions, mango, cucumber, lemon, friend onions, and ponzu sauce. The staff behind the counter mixes everything together in a separate bowl, so that all your toppings and protein are fully combined and flavored with your chosen sauce before being poured on top of your base. It may not be as pretty that way, but it does guarantee a better distribution of flavor.\u003c/p>\n\u003cp>The Tango bowl was fruity and sweet, though the sauce was fairly light and not overwhelming. While I wasn't in love with the octopus, which was slightly tough, the salmon and tuna were both fresh and were complimented well by the onions, lemon, and mango. If I go back, I would consider building my own sintead to take advantage of the full spread, and I'd order some of their popular spam musubi on the side.\u003c/p>\n\u003cfigure id=\"attachment_124488\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135509-e1516461871405.jpg\">\u003cimg class=\"size-full wp-image-124488\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135509-e1516461871405.jpg\" alt=\"The Tango bowl at I'a.\" width=\"1440\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-520x693.jpg 520w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tango bowl at I'a. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fishfacepokebar.com/\" target=\"_blank\" rel=\"noopener\">Fish Face Poke Bar\u003c/a>\u003c/strong>\u003cbr>\n314 Church St.\u003cbr>\nSan Francisco, CA 94114 [\u003ca href=\"https://goo.gl/3MJJ6N\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (415) 829-8030\u003cbr>\nHours: Mon-Sat, 11:30am-8pm; Sun, 11:30am-7pm\u003cbr>\nPrice: $$ ($9.75-$14.55)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/iapoke/\" target=\"_blank\" rel=\"noopener\">I'a Poke\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/iapokesf/\" target=\"_blank\" rel=\"noopener\">@iapokesf\u003c/a>\u003c/p>\n\u003ch2>Amitis Deli and Cafe\u003c/h2>\n\u003cfigure id=\"attachment_124507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/deli-1-e1516553368117.png\">\u003cimg class=\"size-full wp-image-124507\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/deli-1-e1516553368117.png\" alt=\"The poke bowl at Amitis.\" width=\"1920\" height=\"1998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The poke bowl at Amitis. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This deli and cafe near the Panhandle might be the oddest place on our list, but tucked amid the corgi- and dog-themed decor are some fresh and popular sushi burritos and poke bowls. The cafe used to be a straight-forward sandwich and salad spot, but began serving poke bowls and sushi burritos in mid-2016. The choices are relatively simple — salmon, ahi tuna, spicy tuna, with sides like edamame, onion, and seaweed salad — but it's known for the quality of its ingredients, even sourcing its salmon from fresh catches. The only downside is they can run out of ingredients early in the day.\u003c/p>\n\u003cfigure id=\"attachment_124505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180111_155905-e1516476547894.jpg\">\u003cimg class=\"size-full wp-image-124505\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180111_155905-e1516476547894.jpg\" alt=\"Amitis Deli & Cafe\" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amitis Deli & Cafe \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As opposed to moving down a cafeteria line and picking out your bowl preferences, here you have to ask for an order form and check off what you want. Since you can't always see what looks good or is still available, the staff is ready to answer questions and make suggestions. Toppings and sauces are unlimited and you can either have two scoops of protein for $12 or three for $14. I opted for a classic poke bowl with the salmon and ahi tuna, seaweed salad, onion, cucumber, masago, avocado, and the unagi sauce (though, if you're looking for spice, the wasabi mayo is highly recommended).\u003c/p>\n\u003cp>Preparation takes longer than your typical make-your-own poke place, and the toppings (which they call \"sides\") are laid attractively on top of your base instead of all mixed together. I found everything very light and fresh, with surprisingly high-quality fish and very tender ahi tuna. Though the toppings aren't particularly unique, the seaweed salad complimented the rest of the bowl well, and really it's all about the fish here. The small bowl was a decent-sized snack, but not overwhelmingly filling. There are plenty of tables in the cafe to sit and enjoy your food, or pop a lid on the bowl and take it to go.\u003c/p>\n\u003cfigure id=\"attachment_124503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180111_160336-e1516476532274.jpg\">\u003cimg class=\"size-full wp-image-124503\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180111_160336-e1516476532274.jpg\" alt=\"Poke bowl from Amitis.\" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poke bowl from Amitis. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://amitiscafe117.wixsite.com/amitiscafe\" target=\"_blank\" rel=\"noopener\">Amitis Cafe\u003c/a>\u003c/strong>\u003cbr>\n800 Masonic Ave.\u003cbr>\nSan Francisco, CA 94117 [\u003ca href=\"https://goo.gl/wchdkZ\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (415) 563-2828\u003cbr>\nHours: Mon-Thu, 10:30am-6pm; Fri, Sat, 10:30am-3pm\u003cbr>\nPrice: $$ ($12-14)\u003c/p>\n\u003ch2>Poke Delish\u003c/h2>\n\u003cfigure id=\"attachment_124513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish3.jpg\">\u003cimg class=\"size-full wp-image-124513\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish3.jpg\" alt=\"Poke Delish\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poke Delish \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A word of warning: The food hall Myriad Market, which has been Poke Delish's home base since it opened in early 2016, is closing at the end of February. Until then, Poke Delish's owner Danny Eng is offering a 50% discount on your second bowl if you order two. The poke restaurant also has launched a food truck based out of \u003ca href=\"http://sparksocialsf.com/schedule\" target=\"_blank\" rel=\"noopener\">Spark Social\u003c/a>, and plans to open another location in Chinatown later this year. So you'll still be able to get your Delish poke.\u003c/p>\n\u003cfigure id=\"attachment_124516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish.jpg\">\u003cimg class=\"size-full wp-image-124516\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish.jpg\" alt=\"The Poke Delish stand in Myriad Market.\" width=\"1920\" height=\"2301\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-160x192.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-800x959.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-768x920.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-1020x1222.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-1180x1414.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-960x1151.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-240x288.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-375x449.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-520x623.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Poke Delish stand in Myriad Market. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Poke Delish was opened by brothers Danny and Johnny, who also own Seattle-based Tailgate Seafood. They've tried to maintain their fish standards with their poke endeavors, and have said they source the salmon from antibiotic-free fish farms in Norway and bring in seasonal specials, like tuna from Hawaii.\u003c/p>\n\u003cp>While Poke Delish was one of the earlier Bay Area spots to launch a customizable poke bowl, at this point the process will seem normal. Start with a base of rice (brown or white) or salad, pick salmon, tuna shrimp or tofu (which comes marinated), then add things like masago, pineapple, kimchi or crab salad, and top with your choice of seasonings, including furikake or macadamia nuts. The store also sells Hawaiian drinks, like cans of lychee juice and Lilikoi Passion.\u003c/p>\n\u003cfigure id=\"attachment_124514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish2.jpg\">\u003cimg class=\"size-full wp-image-124514\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish2.jpg\" alt=\"A Poke Delish bowl.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Poke Delish bowl. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the things that makes Poke Delish stand out are the house-made marinades. I opted for my salmon in their specialty Johnny Yaki sauce, a sort of sweet and mildly spicy Teriyaki sauce, and got my tuna in the shoyu sauce. Letting the fish marinade definitely allows more flavor to soak in and gives the bowl more oomph. Toppings are unlimited and can weigh down the bowl, which probably isn't worth it, since you want to be able to taste what it's really all about: the fish. The only downside was, by the end, I still had rice left, but nothing to go with it.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://pokedelish.com/\" target=\"_blank\" rel=\"noopener\">Poke Delish\u003c/a>\u003c/strong>\u003cbr>\n2175 Market St.\u003cbr>\nSan Francisco, CA 94114 [\u003ca href=\"https://goo.gl/P6jT35\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (628) 777-6772\u003cbr>\nHours: Mon-Thu, 11:30am-8:30pm; Fri, Sat, 11:30am-9:30pm; Sun, 12-8pm\u003cbr>\nPrice: $$ ($12.95)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pokedelish/\" target=\"_blank\" rel=\"noopener\">Poke Delish\u003c/a>\u003c/p>\n\u003ch2>Blue Hawaii Acai Cafe\u003c/h2>\n\u003cfigure id=\"attachment_124523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143224.jpg\">\u003cimg class=\"size-full wp-image-124523\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143224.jpg\" alt=\"Blue Hawaii's poke bowl\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Hawaii's poke bowl \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the debate over Hawaiian-style poke, Blue Hawaii Acai Cafe lands in the more traditionalist camp. Owner Ken Weller opened this spot on Davis Street, on the first floor of the Embarcadero Center, in 2010 after opening another shop in Honolulu. He does acai bowls (another Hawaii classic), smoothies, and poke bowls out of the small cafe with surfboard shaped tables. But this is not your make-your-own poke bar. Poke bowls come in only one style: a small cardboard bowl with brown rice and topped with furikake, ginger, and kimchee. You simply pick if you want spicy, mild, garlic, or a combination.\u003c/p>\n\u003cfigure id=\"attachment_124521\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143557.jpg\">\u003cimg class=\"size-full wp-image-124521\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143557.jpg\" alt=\"Blue Hawaii Acai Cafe\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Hawaii Acai Cafe \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They start serving up poke at 11 a.m. one weekdays, and when I got there at 2:30 p.m. they had just run out (though they assured me they were hoping to start extending their service soon). The staff did find a little bit of poke left, not enough for a full bowl, but enough for me to have a small tasting. I opted for mild, but it was still fairly spicy. While the normal-sized servings are still small and some people may miss the variety of toppings, the focus here is 100% on the fish, which is seasoned and marinaded before it comes to you. Add double the poke for $5.75.\u003c/p>\n\u003cfigure id=\"attachment_124522\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143316.jpg\">\u003cimg class=\"size-full wp-image-124522\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143316.jpg\" alt=\"Blue Hawaii's poke bowl\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Hawaii's poke bowl \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.bluehawaiisf.com/\" target=\"_blank\" rel=\"noopener\">Blue Hawaii Acai Cafe\u003c/a>\u003c/strong>\u003cbr>\n2 Embarcadero Center\u003cbr>\nSan Francisco, CA 9411 [\u003ca href=\"https://goo.gl/56uLtB\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (415) 248-0011\u003cbr>\nHours: Mon-Thu, 8am-5pm; Fri, 8am-4pm; Sat, 10am-4pm; Sun, 12-4pm\u003cbr>\nPrice: $$ ($10.65 or $16.40 for a double portion)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BlueHawaiiSF/\" target=\"_blank\" rel=\"noopener\">Blue Hawaii SF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bluehawaiisf\" target=\"_blank\" rel=\"noopener\">@bluehawaiisf\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Best Sonoma Restaurants: 18 Picks from the Food Critics",
"title": "Best Sonoma Restaurants: 18 Picks from the Food Critics",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Hungry for something new this year? The food critics at \u003ca href=\"http://www.sonomamag.com/best-sonoma-restaurants-18-picks-food-critics\" target=\"_blank\" rel=\"noopener\">Sonoma Magazine\u003c/a> have picked out their favorite restaurants for you to add to your 2018 bucket list. Some of these are classics and some are new twists; there are a range of styles, price points, and cuisines. Try for yourself.\u003c/p>\n\u003cfigure id=\"attachment_124375\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-256North.jpg\">\u003cimg class=\"size-full wp-image-124375\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-256North.jpg\" alt=\"256 North, Petaluma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">256 North, Petaluma \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://256north.com/\" target=\"_blank\" rel=\"noopener\">256 North, Petaluma\u003c/a>:\u003c/strong> Cheesecake legend Jan Rosen used to own several Petaluma/Santa Rosa restaurants, and now she has returned with a hip, fun American bistro-sports bar. Seafood dishes are particularly stellar, like salmon in saffron sauce or butter-wine steamed clams — and that cheesecake is as mouthwatering as ever. \u003cem>256 Petaluma Blvd. N., Petaluma, 707-766-0799.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_124374\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-Boathouse.jpg\">\u003cimg class=\"size-full wp-image-124374\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-Boathouse.jpg\" alt=\"Boathouse Asian Eatery, Graton Resort & Casino\" width=\"1024\" height=\"688\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-960x645.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-520x349.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boathouse Asian Eatery, Graton Resort & Casino \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://boathouseasianeatery.com/\" target=\"_blank\" rel=\"noopener\">Boathouse Asian Eatery, Graton Resort & Casino\u003c/a>:\u003c/strong> The former M.Y. China has been reborn as a swanky restaurant featuring Japanese, Chinese, Thai and Vietnamese cuisine. Flavors are fresh, portions are big and signatures impress, such as duck soup, classic sushi and pork belly kimchee lime fried rice. \u003cem>288 Golf Course Drive W.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_124373\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-brewsters.jpg\">\u003cimg class=\"size-full wp-image-124373\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-brewsters.jpg\" alt=\"Brewster’s Beer Garden, Petaluma \" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brewster’s Beer Garden, Petaluma \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://brewstersbeergarden.com/\" target=\"_blank\" rel=\"noopener\">Brewsters Beer Garden, Petaluma\u003c/a>: \u003c/strong>San Francisco nightclub maven Mike Goebel has another success to shout about with this popular, sophisticated country bluegrass spot featuring barbecue, creative pub food, craft adult beverages, great live music and a chic hideaway location. 229 Water St. N., Petaluma, 707-981-8330.\u003c/p>\n\u003cfigure id=\"attachment_124372\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-coast-kitchen.jpg\">\u003cimg class=\"size-full wp-image-124372\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-coast-kitchen.jpg\" alt=\"Coast Kitchen, Jenner\" width=\"1024\" height=\"705\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-768x529.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-1020x702.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-960x661.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-520x358.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coast Kitchen, Jenner \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://coastkitchensonoma.com/\" target=\"_blank\" rel=\"noopener\">Coast Kitchen, Jenner\u003c/a>:\u003c/strong> Since 1963, the redwood and stone Timber Cove resort has been a fun, if somewhat funky, retreat. A lavish renovation in 2016 turned it into a truly deluxe destination, with a luxury Cal-cuisine restaurant to match. Inventive bites shine, like fried quail drizzled in sweet chile vinaigrette, and King salmon over lentils and tangy sorrel salad.\u003cem> 21780 Highway 1, Jenner, 707-847-3231.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_124371\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-cochon-volant.jpg\">\u003cimg class=\"size-full wp-image-124371\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-cochon-volant.jpg\" alt=\"Cochon Volant BBQ Smoke House, Sonoma\" width=\"1024\" height=\"666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-1020x663.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-960x624.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-375x244.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-520x338.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cochon Volant BBQ Smoke House, Sonoma \u003ccite>(John Burgess / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://cochonvolantbbq.com/\" target=\"_blank\" rel=\"noopener\">Cochon Volant BBQ Smoke House, Sonoma\u003c/a>:\u003c/strong> Longtime barbecue master Rob Larman has transformed his mobile ’cue trailer into a brick-and-mortar, with the same delicious almond smoked meats, including beef ribs and pork shoulder. The casual spot has upscale touches, too, such as Sonoma-style sauces and boutique beer and wine. 18350 Sonoma Highway, Sonoma, 707-509-5480.\u003c/p>\n\u003cfigure id=\"attachment_124370\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-fig-cafe.jpg\">\u003cimg class=\"size-full wp-image-124370\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-fig-cafe.jpg\" alt=\"Fig Cafe, Glen Ellen\" width=\"1024\" height=\"719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-800x562.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-768x539.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-1020x716.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-960x674.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-375x263.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-520x365.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fig Cafe, Glen Ellen \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.thefigcafe.com/\" target=\"_blank\" rel=\"noopener\">The Fig Café & Winebar, Glen Ellen\u003c/a>:\u003c/strong> Sondra Bernstein and chef John Toulze have worked their magic together for 20 years now with their nationally renowned Cal-French cooking. One taste of signatures like the grilled fig and arugula salad, steamed mussels, and blue-cheese butter steak-frites reveals why. The casual bistro is darling and offers friendly touches like complimentary corkage. 13690 Arnold Drive, Glen Ellen, 707-938-2130.\u003c/p>\n\u003cfigure id=\"attachment_124369\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-fork-roadhouse.jpg\">\u003cimg class=\"size-full wp-image-124369\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-fork-roadhouse.jpg\" alt=\"Fork Roadhouse, Sebastopol\" width=\"1024\" height=\"684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fork Roadhouse, Sebastopol \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://forkcatering.com/\" target=\"_blank\" rel=\"noopener\">Fork Roadhouse, Sebastopol\u003c/a>:\u003c/strong> Tucked in a quiet Sebastopol valley, this charming roadhouse is a locals’ favorite for its top-notch California food at fair prices. Chef and owner Sarah Piccolo impresses with signature dishes such as her Tuscan bean breakfast of Meyer lemon broth with kale and two fried eggs, and a pistachio-pepita-encrusted wild salmon with grapefruit lime sauce over a panzanella salad. 9890 Bodega Highway, Sebastopol, 707-6347575.\u003c/p>\n\u003cfigure id=\"attachment_124368\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-gravenstein-grill.jpg\">\u003cimg class=\"size-full wp-image-124368\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-gravenstein-grill.jpg\" alt=\"Gravenstein Grill, Sebastopol\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gravenstein Grill, Sebastopol \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.gravensteingrill.com/\" target=\"_blank\" rel=\"noopener\">Gravenstein Grill, Sebastopol\u003c/a>:\u003c/strong> The chef shops Sonoma County for excellent ingredients, then crafts them into mouthwatering Cal cuisine like crispy local duck leg partnered with braised red cabbage mixed with organic local heirloom apples, smoked bacon, herbed spaetzle and organic local plum gastrique. Killer local wine list, too. 8050 Bodega Ave., Sebastopol, 707-634-6142.\u003c/p>\n\u003cfigure id=\"attachment_124367\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-gypsy.jpg\">\u003cimg class=\"size-full wp-image-124367\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-gypsy.jpg\" alt=\"Gypsy Cafe, Sebastopol\" width=\"1024\" height=\"632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-800x494.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-768x474.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-1020x630.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-960x593.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-240x148.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-375x231.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-520x321.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gypsy Cafe, Sebastopol \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://gypsycafe.com/\" target=\"_blank\" rel=\"noopener\">Gypsy Café, Sebastopol\u003c/a>: \u003c/strong>Comfort food is elevated with top-notch ingredients, such as “pork and beans” boasting Rancho Gordo yellow-eye heirloom beans and savory greens, or wine-braised pot roast anchored by golden-seared Parmesan polenta. The chic-antique decor makes a meal extra-special as well. 162 N. Main St., Sebastopol, 707-861-3825.\u003c/p>\n\u003cfigure id=\"attachment_124366\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-lasalette.jpg\">\u003cimg class=\"size-full wp-image-124366\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-lasalette.jpg\" alt=\"La Salette, Sonoma\" width=\"1024\" height=\"754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-800x589.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-768x566.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-1020x751.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-960x707.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-240x177.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-375x276.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-520x383.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Salette, Sonoma \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.lasaletterestaurant.com/\" target=\"_blank\" rel=\"noopener\">LaSalette Restaurant, Sonoma\u003c/a>:\u003c/strong> Chef-owner Manuel Azevedo pours love into his meticulously prepared Portuguese dishes served in a sophisticated, tile-mural-trimmed bistro. Classics include soothing salt cod casserole, while fancier fare thrills with entrées like açorda, a lemongrass-truffle broth stocked with asparagus, artichoke, fava beans, pine nuts, country bread and a slow-cooked egg on top. 452 First St. E., Suite H, Sonoma, 707-938-1927.\u003c/p>\n\u003cfigure id=\"attachment_124365\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-negris.jpg\">\u003cimg class=\"size-full wp-image-124365\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-negris.jpg\" alt=\"Negri's Italian Dinners and Joe's Bar, Occidental\" width=\"1024\" height=\"690\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-1020x687.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-960x647.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-520x350.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Negri's Italian Dinners and Joe's Bar, Occidental \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.negrisrestaurant.com/\" target=\"_blank\" rel=\"noopener\">Negri’s Italian Dinners & Joe’s Bar, Occidental\u003c/a>:\u003c/strong> The Negri family has had a winning formula since 1943, and it’s stood the test of time with delicious classics like chicken parmigiana, lasagna and garlic shrimp pasta, all served with family-style starters including minestrone soup, mixed green salad, antipasto veggies, salami, French bread and butter, and for some entrées, ravioli, too. 3700 Bohemian Highway, Occidental, 707-874-0301.\u003c/p>\n\u003cfigure id=\"attachment_124364\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-pinoli-cucina.jpg\">\u003cimg class=\"size-full wp-image-124364\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-pinoli-cucina.jpg\" alt=\"Pinoli Cucina Rustica, Guerneville\" width=\"1024\" height=\"700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-800x547.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-768x525.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-1020x697.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-960x656.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-520x355.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pinoli Cucina Rustica, Guerneville \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pinoliwinecountry.com/\" target=\"_blank\" rel=\"noopener\">Pinoli Cucina Rustica, Guerneville\u003c/a>:\u003c/strong> Chef Christian Darcoli owns a similar restaurant in Puerto Rico, but he is on-site for this Mediterranean eatery where he makes his own pastas and forages his own garden. As expected, seasonal pastas are the focus, like ravioli stuffed with sheep ricotta, borage, zucca flower and braised herbs, and then bathed with butter, Parmesan and sage. 13555 Highway 116, Guerneville, 707-604-7609. [SCHEDULED TO REOPEN IN MARCH 2018]\u003c/p>\n\u003cfigure id=\"attachment_124363\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-reel-fish.jpg\">\u003cimg class=\"size-full wp-image-124363\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-reel-fish.jpg\" alt=\"Reel Fish Shop & Grill, Sonoma\" width=\"1024\" height=\"650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-800x508.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-1020x647.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-960x609.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-520x330.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reel Fish Shop & Grill, Sonoma \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.thereelfishshop.com/\" target=\"_blank\" rel=\"noopener\">The Reel Fish Shop & Grill, Sonoma\u003c/a>: \u003c/strong>The 111-year-old building looks like a dive from the outside, but scoot inside, past the bar and live music stage, and you’ll discover first-rate seafood. Chef Aiki Terashima hooks us with simple joys like lobster rolls and shrimp tacos, then ups the experience with fancier lobster ravioli and scallop risotto. 401 Grove St., Sonoma, 707-343-0044.\u003c/p>\n\u003cfigure id=\"attachment_124362\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-sams-social.jpg\">\u003cimg class=\"size-full wp-image-124362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-sams-social.jpg\" alt=\"Sam's Social Club, Calistoga\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam's Social Club, Calistoga \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://samssocialclub.com/\" target=\"_blank\" rel=\"noopener\">Sam’s Social Club, Calistoga\u003c/a>:\u003c/strong> The staples satisfy at lunch and dinner, including chilled oysters, charcuterie, steak and housemade pasta. For a real thrill, check out breakfast, with superb plates like Parmesan brioche egg-in-a-hole atop mushroom fondue. The Indian Springs Resort, 1712 Lincoln Ave., Calistoga, 707-942-4969.\u003c/p>\n\u003cfigure id=\"attachment_124361\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-single-thread.jpg\">\u003cimg class=\"size-full wp-image-124361\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-single-thread.jpg\" alt=\"Single Thread Farms Restaurant, Healdsburg\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Single Thread Farms Restaurant, Healdsburg \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://singlethreadfarms.com/\" target=\"_blank\" rel=\"noopener\">Single Thread Farm-Restaurant-Inn, Healdsburg\u003c/a>:\u003c/strong> Plan on four hours and serious wallet damage for supper at this luxury kaiseki destination that’s the Japanese answer to The French Laundry. The menu changes nearly daily, combining Asian ingredients with precious produce from the restaurant’s own farm. 131 North St., Healdsburg, 707-7234646.\u003c/p>\n\u003cfigure id=\"attachment_124360\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-the-shuckery.jpg\">\u003cimg class=\"size-full wp-image-124360\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-the-shuckery.jpg\" alt=\"The Shuckery, Petaluma\" width=\"960\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery-520x347.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Shuckery, Petaluma \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://theshuckeryca.com/\" target=\"_blank\" rel=\"noopener\">The Shuckery, Petaluma\u003c/a>:\u003c/strong> The Oyster Girls caterers, Aluxa and Jazmine Lalicker, have opened a full restaurant specializing in what else, seafood. Oysters are good, but the fresh fish is divine, in simple presentations that let the fresh catch shine through. 100 Washington St., Petaluma, 707-981-7891.\u003c/p>\n\u003cfigure id=\"attachment_124359\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-trading-post.jpg\">\u003cimg class=\"size-full wp-image-124359\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-trading-post.jpg\" alt=\"Trading Post Market & Bakery, Cloverdale\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Trading Post Market & Bakery, Cloverdale \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thepostcloverdale.com/\" target=\"_blank\" rel=\"noopener\">Trading Post Restaurant, Cloverdale\u003c/a>:\u003c/strong> Come for the first-rate bakery, and stay for dinner. Chef-owner Erik Johnson crafts a simple but satisfying menu of roast chicken, duck-fat tater tots, and excellent sausage-stuffed mushrooms. Be sure to order the bread board and the savory topped toasts. 102 S. Cloverdale Blvd., Cloverdale, 707-894-6483.\u003c/p>\n\u003cfigure id=\"attachment_124358\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-twin-oaks.jpg\">\u003cimg class=\"size-full wp-image-124358\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-twin-oaks.jpg\" alt=\"Twin Oaks Road House, Penngrove\" width=\"1024\" height=\"612\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-800x478.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-768x459.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-1020x610.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-960x574.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-240x143.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-375x224.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-520x311.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Twin Oaks Road House, Penngrove \u003ccite>(Kent Porter / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://twinoaksroadhouse.com/\" target=\"_blank\" rel=\"noopener\">Twin Oaks Roadhouse, Penngrove\u003c/a>:\u003c/strong> An iconic roadhouse since 1924, the live music joint is now owned by beer maven Dean Biersch and offers dozens of boutique brews. Try the standout burgers, the fried chicken sandwich or the first-rate French onion soup. 5745 Old Redwood Highway, Penngrove, 707795-5118.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"http://www.sonomamag.com/best-sonoma-restaurants-18-picks-food-critics\" target=\"_blank\" rel=\"noopener\">SonomaMag.com\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Hungry for something new this year? The food critics at \u003ca href=\"http://www.sonomamag.com/best-sonoma-restaurants-18-picks-food-critics\" target=\"_blank\" rel=\"noopener\">Sonoma Magazine\u003c/a> have picked out their favorite restaurants for you to add to your 2018 bucket list. Some of these are classics and some are new twists; there are a range of styles, price points, and cuisines. Try for yourself.\u003c/p>\n\u003cfigure id=\"attachment_124375\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-256North.jpg\">\u003cimg class=\"size-full wp-image-124375\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-256North.jpg\" alt=\"256 North, Petaluma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">256 North, Petaluma \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://256north.com/\" target=\"_blank\" rel=\"noopener\">256 North, Petaluma\u003c/a>:\u003c/strong> Cheesecake legend Jan Rosen used to own several Petaluma/Santa Rosa restaurants, and now she has returned with a hip, fun American bistro-sports bar. Seafood dishes are particularly stellar, like salmon in saffron sauce or butter-wine steamed clams — and that cheesecake is as mouthwatering as ever. \u003cem>256 Petaluma Blvd. N., Petaluma, 707-766-0799.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_124374\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-Boathouse.jpg\">\u003cimg class=\"size-full wp-image-124374\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-Boathouse.jpg\" alt=\"Boathouse Asian Eatery, Graton Resort & Casino\" width=\"1024\" height=\"688\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-960x645.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-520x349.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boathouse Asian Eatery, Graton Resort & Casino \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://boathouseasianeatery.com/\" target=\"_blank\" rel=\"noopener\">Boathouse Asian Eatery, Graton Resort & Casino\u003c/a>:\u003c/strong> The former M.Y. China has been reborn as a swanky restaurant featuring Japanese, Chinese, Thai and Vietnamese cuisine. Flavors are fresh, portions are big and signatures impress, such as duck soup, classic sushi and pork belly kimchee lime fried rice. \u003cem>288 Golf Course Drive W.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_124373\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-brewsters.jpg\">\u003cimg class=\"size-full wp-image-124373\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-brewsters.jpg\" alt=\"Brewster’s Beer Garden, Petaluma \" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brewster’s Beer Garden, Petaluma \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://brewstersbeergarden.com/\" target=\"_blank\" rel=\"noopener\">Brewsters Beer Garden, Petaluma\u003c/a>: \u003c/strong>San Francisco nightclub maven Mike Goebel has another success to shout about with this popular, sophisticated country bluegrass spot featuring barbecue, creative pub food, craft adult beverages, great live music and a chic hideaway location. 229 Water St. N., Petaluma, 707-981-8330.\u003c/p>\n\u003cfigure id=\"attachment_124372\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-coast-kitchen.jpg\">\u003cimg class=\"size-full wp-image-124372\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-coast-kitchen.jpg\" alt=\"Coast Kitchen, Jenner\" width=\"1024\" height=\"705\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-768x529.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-1020x702.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-960x661.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-520x358.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coast Kitchen, Jenner \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://coastkitchensonoma.com/\" target=\"_blank\" rel=\"noopener\">Coast Kitchen, Jenner\u003c/a>:\u003c/strong> Since 1963, the redwood and stone Timber Cove resort has been a fun, if somewhat funky, retreat. A lavish renovation in 2016 turned it into a truly deluxe destination, with a luxury Cal-cuisine restaurant to match. Inventive bites shine, like fried quail drizzled in sweet chile vinaigrette, and King salmon over lentils and tangy sorrel salad.\u003cem> 21780 Highway 1, Jenner, 707-847-3231.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_124371\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-cochon-volant.jpg\">\u003cimg class=\"size-full wp-image-124371\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-cochon-volant.jpg\" alt=\"Cochon Volant BBQ Smoke House, Sonoma\" width=\"1024\" height=\"666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-1020x663.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-960x624.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-375x244.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-520x338.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cochon Volant BBQ Smoke House, Sonoma \u003ccite>(John Burgess / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://cochonvolantbbq.com/\" target=\"_blank\" rel=\"noopener\">Cochon Volant BBQ Smoke House, Sonoma\u003c/a>:\u003c/strong> Longtime barbecue master Rob Larman has transformed his mobile ’cue trailer into a brick-and-mortar, with the same delicious almond smoked meats, including beef ribs and pork shoulder. The casual spot has upscale touches, too, such as Sonoma-style sauces and boutique beer and wine. 18350 Sonoma Highway, Sonoma, 707-509-5480.\u003c/p>\n\u003cfigure id=\"attachment_124370\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-fig-cafe.jpg\">\u003cimg class=\"size-full wp-image-124370\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-fig-cafe.jpg\" alt=\"Fig Cafe, Glen Ellen\" width=\"1024\" height=\"719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-800x562.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-768x539.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-1020x716.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-960x674.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-375x263.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-520x365.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fig Cafe, Glen Ellen \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.thefigcafe.com/\" target=\"_blank\" rel=\"noopener\">The Fig Café & Winebar, Glen Ellen\u003c/a>:\u003c/strong> Sondra Bernstein and chef John Toulze have worked their magic together for 20 years now with their nationally renowned Cal-French cooking. One taste of signatures like the grilled fig and arugula salad, steamed mussels, and blue-cheese butter steak-frites reveals why. The casual bistro is darling and offers friendly touches like complimentary corkage. 13690 Arnold Drive, Glen Ellen, 707-938-2130.\u003c/p>\n\u003cfigure id=\"attachment_124369\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-fork-roadhouse.jpg\">\u003cimg class=\"size-full wp-image-124369\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-fork-roadhouse.jpg\" alt=\"Fork Roadhouse, Sebastopol\" width=\"1024\" height=\"684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fork Roadhouse, Sebastopol \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://forkcatering.com/\" target=\"_blank\" rel=\"noopener\">Fork Roadhouse, Sebastopol\u003c/a>:\u003c/strong> Tucked in a quiet Sebastopol valley, this charming roadhouse is a locals’ favorite for its top-notch California food at fair prices. Chef and owner Sarah Piccolo impresses with signature dishes such as her Tuscan bean breakfast of Meyer lemon broth with kale and two fried eggs, and a pistachio-pepita-encrusted wild salmon with grapefruit lime sauce over a panzanella salad. 9890 Bodega Highway, Sebastopol, 707-6347575.\u003c/p>\n\u003cfigure id=\"attachment_124368\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-gravenstein-grill.jpg\">\u003cimg class=\"size-full wp-image-124368\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-gravenstein-grill.jpg\" alt=\"Gravenstein Grill, Sebastopol\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gravenstein Grill, Sebastopol \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.gravensteingrill.com/\" target=\"_blank\" rel=\"noopener\">Gravenstein Grill, Sebastopol\u003c/a>:\u003c/strong> The chef shops Sonoma County for excellent ingredients, then crafts them into mouthwatering Cal cuisine like crispy local duck leg partnered with braised red cabbage mixed with organic local heirloom apples, smoked bacon, herbed spaetzle and organic local plum gastrique. Killer local wine list, too. 8050 Bodega Ave., Sebastopol, 707-634-6142.\u003c/p>\n\u003cfigure id=\"attachment_124367\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-gypsy.jpg\">\u003cimg class=\"size-full wp-image-124367\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-gypsy.jpg\" alt=\"Gypsy Cafe, Sebastopol\" width=\"1024\" height=\"632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-800x494.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-768x474.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-1020x630.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-960x593.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-240x148.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-375x231.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-520x321.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gypsy Cafe, Sebastopol \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://gypsycafe.com/\" target=\"_blank\" rel=\"noopener\">Gypsy Café, Sebastopol\u003c/a>: \u003c/strong>Comfort food is elevated with top-notch ingredients, such as “pork and beans” boasting Rancho Gordo yellow-eye heirloom beans and savory greens, or wine-braised pot roast anchored by golden-seared Parmesan polenta. The chic-antique decor makes a meal extra-special as well. 162 N. Main St., Sebastopol, 707-861-3825.\u003c/p>\n\u003cfigure id=\"attachment_124366\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-lasalette.jpg\">\u003cimg class=\"size-full wp-image-124366\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-lasalette.jpg\" alt=\"La Salette, Sonoma\" width=\"1024\" height=\"754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-800x589.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-768x566.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-1020x751.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-960x707.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-240x177.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-375x276.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-520x383.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Salette, Sonoma \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.lasaletterestaurant.com/\" target=\"_blank\" rel=\"noopener\">LaSalette Restaurant, Sonoma\u003c/a>:\u003c/strong> Chef-owner Manuel Azevedo pours love into his meticulously prepared Portuguese dishes served in a sophisticated, tile-mural-trimmed bistro. Classics include soothing salt cod casserole, while fancier fare thrills with entrées like açorda, a lemongrass-truffle broth stocked with asparagus, artichoke, fava beans, pine nuts, country bread and a slow-cooked egg on top. 452 First St. E., Suite H, Sonoma, 707-938-1927.\u003c/p>\n\u003cfigure id=\"attachment_124365\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-negris.jpg\">\u003cimg class=\"size-full wp-image-124365\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-negris.jpg\" alt=\"Negri's Italian Dinners and Joe's Bar, Occidental\" width=\"1024\" height=\"690\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-1020x687.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-960x647.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-520x350.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Negri's Italian Dinners and Joe's Bar, Occidental \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.negrisrestaurant.com/\" target=\"_blank\" rel=\"noopener\">Negri’s Italian Dinners & Joe’s Bar, Occidental\u003c/a>:\u003c/strong> The Negri family has had a winning formula since 1943, and it’s stood the test of time with delicious classics like chicken parmigiana, lasagna and garlic shrimp pasta, all served with family-style starters including minestrone soup, mixed green salad, antipasto veggies, salami, French bread and butter, and for some entrées, ravioli, too. 3700 Bohemian Highway, Occidental, 707-874-0301.\u003c/p>\n\u003cfigure id=\"attachment_124364\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-pinoli-cucina.jpg\">\u003cimg class=\"size-full wp-image-124364\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-pinoli-cucina.jpg\" alt=\"Pinoli Cucina Rustica, Guerneville\" width=\"1024\" height=\"700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-800x547.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-768x525.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-1020x697.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-960x656.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-520x355.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pinoli Cucina Rustica, Guerneville \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pinoliwinecountry.com/\" target=\"_blank\" rel=\"noopener\">Pinoli Cucina Rustica, Guerneville\u003c/a>:\u003c/strong> Chef Christian Darcoli owns a similar restaurant in Puerto Rico, but he is on-site for this Mediterranean eatery where he makes his own pastas and forages his own garden. As expected, seasonal pastas are the focus, like ravioli stuffed with sheep ricotta, borage, zucca flower and braised herbs, and then bathed with butter, Parmesan and sage. 13555 Highway 116, Guerneville, 707-604-7609. [SCHEDULED TO REOPEN IN MARCH 2018]\u003c/p>\n\u003cfigure id=\"attachment_124363\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-reel-fish.jpg\">\u003cimg class=\"size-full wp-image-124363\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-reel-fish.jpg\" alt=\"Reel Fish Shop & Grill, Sonoma\" width=\"1024\" height=\"650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-800x508.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-1020x647.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-960x609.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-520x330.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reel Fish Shop & Grill, Sonoma \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.thereelfishshop.com/\" target=\"_blank\" rel=\"noopener\">The Reel Fish Shop & Grill, Sonoma\u003c/a>: \u003c/strong>The 111-year-old building looks like a dive from the outside, but scoot inside, past the bar and live music stage, and you’ll discover first-rate seafood. Chef Aiki Terashima hooks us with simple joys like lobster rolls and shrimp tacos, then ups the experience with fancier lobster ravioli and scallop risotto. 401 Grove St., Sonoma, 707-343-0044.\u003c/p>\n\u003cfigure id=\"attachment_124362\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-sams-social.jpg\">\u003cimg class=\"size-full wp-image-124362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-sams-social.jpg\" alt=\"Sam's Social Club, Calistoga\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam's Social Club, Calistoga \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://samssocialclub.com/\" target=\"_blank\" rel=\"noopener\">Sam’s Social Club, Calistoga\u003c/a>:\u003c/strong> The staples satisfy at lunch and dinner, including chilled oysters, charcuterie, steak and housemade pasta. For a real thrill, check out breakfast, with superb plates like Parmesan brioche egg-in-a-hole atop mushroom fondue. The Indian Springs Resort, 1712 Lincoln Ave., Calistoga, 707-942-4969.\u003c/p>\n\u003cfigure id=\"attachment_124361\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-single-thread.jpg\">\u003cimg class=\"size-full wp-image-124361\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-single-thread.jpg\" alt=\"Single Thread Farms Restaurant, Healdsburg\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Single Thread Farms Restaurant, Healdsburg \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://singlethreadfarms.com/\" target=\"_blank\" rel=\"noopener\">Single Thread Farm-Restaurant-Inn, Healdsburg\u003c/a>:\u003c/strong> Plan on four hours and serious wallet damage for supper at this luxury kaiseki destination that’s the Japanese answer to The French Laundry. The menu changes nearly daily, combining Asian ingredients with precious produce from the restaurant’s own farm. 131 North St., Healdsburg, 707-7234646.\u003c/p>\n\u003cfigure id=\"attachment_124360\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-the-shuckery.jpg\">\u003cimg class=\"size-full wp-image-124360\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-the-shuckery.jpg\" alt=\"The Shuckery, Petaluma\" width=\"960\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery-520x347.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Shuckery, Petaluma \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://theshuckeryca.com/\" target=\"_blank\" rel=\"noopener\">The Shuckery, Petaluma\u003c/a>:\u003c/strong> The Oyster Girls caterers, Aluxa and Jazmine Lalicker, have opened a full restaurant specializing in what else, seafood. Oysters are good, but the fresh fish is divine, in simple presentations that let the fresh catch shine through. 100 Washington St., Petaluma, 707-981-7891.\u003c/p>\n\u003cfigure id=\"attachment_124359\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-trading-post.jpg\">\u003cimg class=\"size-full wp-image-124359\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-trading-post.jpg\" alt=\"Trading Post Market & Bakery, Cloverdale\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Trading Post Market & Bakery, Cloverdale \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thepostcloverdale.com/\" target=\"_blank\" rel=\"noopener\">Trading Post Restaurant, Cloverdale\u003c/a>:\u003c/strong> Come for the first-rate bakery, and stay for dinner. Chef-owner Erik Johnson crafts a simple but satisfying menu of roast chicken, duck-fat tater tots, and excellent sausage-stuffed mushrooms. Be sure to order the bread board and the savory topped toasts. 102 S. Cloverdale Blvd., Cloverdale, 707-894-6483.\u003c/p>\n\u003cfigure id=\"attachment_124358\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-twin-oaks.jpg\">\u003cimg class=\"size-full wp-image-124358\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-twin-oaks.jpg\" alt=\"Twin Oaks Road House, Penngrove\" width=\"1024\" height=\"612\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-800x478.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-768x459.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-1020x610.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-960x574.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-240x143.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-375x224.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-520x311.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Twin Oaks Road House, Penngrove \u003ccite>(Kent Porter / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://twinoaksroadhouse.com/\" target=\"_blank\" rel=\"noopener\">Twin Oaks Roadhouse, Penngrove\u003c/a>:\u003c/strong> An iconic roadhouse since 1924, the live music joint is now owned by beer maven Dean Biersch and offers dozens of boutique brews. Try the standout burgers, the fried chicken sandwich or the first-rate French onion soup. 5745 Old Redwood Highway, Penngrove, 707795-5118.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "A Guide to Local Meal Kits and CSAs to Jump-Start Your Healthy Eating",
"title": "A Guide to Local Meal Kits and CSAs to Jump-Start Your Healthy Eating",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>This article was originally published on Jan. 9, 2018. It was updated Jan. 5, 2020.\u003c/em>\u003c/p>\n\u003cp>There's a chance you made a New Year's resolution to eat healthier in 2018. You wanted to stick to a well-rounded diet, eat fresh vegetables, or make your own meals on weeknights. But now you're starting to struggle and wonder how you'll keep it up?\u003c/p>\n\u003cp>While food boxes, delivery programs, and meal kits certainly have \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/15/dinner-by-the-numbers-how-do-meal-kits-stack-up/\" target=\"_blank\" rel=\"noopener noreferrer\">their problems\u003c/a>, including some packaging and \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/04/21/are-meal-kits-and-delivery-services-good-or-bad-for-the-environment/\" target=\"_blank\" rel=\"noopener noreferrer\">environmental challenges\u003c/a>, the local Bay Area and health-conscious companies that offer these services can be a useful option to keep you on track. Meal kits have become a booming business, with boxes arriving at your doorstep full of ingredients and directions all pre-packaged for your evening cooking. Even \u003ca href=\"https://shophomemade.com/mealkits/\" target=\"_blank\" rel=\"noopener noreferrer\">Ayesha Curry\u003c/a> is getting in on the meal kit business. And Michelin-starred \u003ca href=\"https://www.chefd.com/collections/dominique-crenn\" target=\"_blank\" rel=\"noopener noreferrer\">Dominique Crenn partnered with the national company Chef'd to offer her meals in prepared kits\u003c/a>. \u003cem>[Ed note: Chef'd has since gone out of business.]\u003c/em>\u003c/p>\n\u003cp>There are kits for you to cook and pre-made meals for you to simply heat, like \u003ca href=\"https://www.gomethodology.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Methodology\u003c/a>. There are local grocery providers who are getting into the meal business and meal providers getting into the restaurant business. Many of them even have options that stick to strict popular diets, if that's your thing.\u003c/p>\n\u003cp>While a lot of these programs are relatively new, CSAs (community-support agriculture) have actually been around for decades. The premise is that you get boxes of produce from your local farms delivered weekly or semi-weekly or even monthly. In exchange, you join and pre-pay for a membership, which helps the farm with orders and cash flow. Often the best way to find a CSA is just to talk to the farmers at your local farmers market. There are some larger providers, however, if you're not sure where to start, like organic \u003ca href=\"http://fullbellyfarm.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Fully Belly Farm\u003c/a> and \u003ca href=\"http://www.tarafirmafarms.com/ourcsa/\" target=\"_blank\" rel=\"noopener noreferrer\">Tara Firma Farms\u003c/a>. We also outline some other options below for getting fresh food at your door.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Try these local meal kit companies, fresh farm Bay Area delivery options, and healthy prepared meals. Maybe one of them will keep you on on track in the new year.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.goodeggs.com\" target=\"_blank\" rel=\"noopener noreferrer\">Good Eggs\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Before it struggled and had to lay off employees in 2015, Good Eggs had long been the online spot for local farmers market items. You could have fresh bread and fresh strawberries delivered (in season) to your door. Now with a revamped business plan, Good Eggs also launched a meal kit service that brings you ingredients and recipe instructions for you to make your own farm-sourced meals. Ingredients come in less packaging than the standard meal kit, and are delivered with your regular Good Eggs' grocery order if you have one. The company says 85 percent of the food comes from local farms and the recipes rely on items they already stock, meaning the produce is fairly fresh. Three meals for the week, with three servings each, costs $75/week. There are vegetarian options.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://sunbasket.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sun Basket\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Of the major national meal kit companies, Sun Basket is the most Bay Area-based. Executive chef Justine Kelly came from the famous \u003ca href=\"http://www.slanteddoor.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Slanted Door\u003c/a> restaurant. Much of the Sun Basket food is also sourced from \u003ca href=\"https://sunbasket.com/farms\" target=\"_blank\" rel=\"noopener noreferrer\">farms\u003c/a> in California or on the West Coast, and is predominantly organic and farmed with sustainable practices -- including seafood that conforms to the Monterey Bay Aquarium Watch List. A three-meal kit, with two servings per meal, cost approximately $72/week. Sun Basket also has a number of dietary options for your weekly meal plan: vegetarian, vegan, gluten-free, pescatarian, the Mediterranean diet, Paleo, or their healthy \"lean & clean\" choice.\u003c/p>\n\u003cfigure id=\"attachment_124332\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o.jpg\">\u003cimg class=\"size-full wp-image-124332\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o.jpg\" alt=\"\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-520x347.jpg 520w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Purple Carrot offers vegan meal kits. \u003ccite>(Courtesy of Purple Carrot)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.purplecarrot.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Purple Carrot\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Purple Carrot is the vegan version of your standard boxed meal kit. Other than the fact that all the recipes are plant-based, it's a fairly straight-forward meal kit service. Not strictly a Bay Area-based company, Purple Carrot was actually started on the East Coast and then expanded to the West Coast after \u003cem>New York Times\u003c/em> food critic Mark Bittman joined the company. (He later left.) The vegan recipes are unique and sometimes time-intensive: eggplant falafel wraps. Purple Carrot also, perhaps oddly, has partnered with Tom Brady's TB12 Sports to offer \"high-performance\" meals. A plan with three meals each week, for two people, costs $72/week.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.thistle.co/\" target=\"_blank\" rel=\"noopener noreferrer\">Thistle\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>If you want to cook your own meals, Thistle isn't necessarily the system for you. These meals are pre-made and arrive in clear plastic containers in an insulated bag. These are healthy bowls, salads, soups, and parfaits. A tofu scramble or winter muesli might not be exciting for dinner, but are great for a mid-day meal or snack at the office. The meals are generally gluten-free and dairy-free, and you can build up your meal choices based on what kind of protein you want. The focus, though, is generally on healthy fats and foods low in sugar or sodium. Started in San Francisco as a pressed juice pop-up, Thistle also allows you to add a juice to your meals for an extra $6. For three meals per week, you'll pay $12/meal for vegan meals and $16/meal for meat options.\u003c/p>\n\u003cfigure id=\"attachment_122224\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1397-new.jpg\">\u003cimg class=\"size-large wp-image-122224\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1397-new-1020x680.jpg\" alt=\"Kitava Street Tacos with troll-caught wild salmon\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-520x347.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava's Street Tacos with troll-caught wild salmon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.kitava.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Kitava\u003c/a> (formerly Mealmade)\u003c/strong>\u003c/p>\n\u003cp>If you're following a strict diet, then Kitava can be a life-saver. Originally called Mealmade and started as a delivery meal service in 2015, the healthy food company opened a brick-and-mortar restaurant called Kitava this past year, which \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/11/03/the-missions-new-kitava-kitchen-hopes-to-become-the-go-to-place-for-healthy-eating-catering-to-special-diets/\" target=\"_blank\" rel=\"noopener noreferrer\">we reviewed this past November\u003c/a>. The restaurant now serves up meals that meet a variety of diets -- including Paleo and the strict Whole30 program. Meanwhile, the delivery program continues to bring those meals to people's homes. It's not exactly a meal kit, but rather a normal delivery service. Order dishes of plantain bowls, sweet potato mash, or zucchini noodles online. Meals cost $11-$16.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://lukeslocal.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Luke's Local\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Started in 2010, Luke's Local has always been a small, local food delivery company, with a focus on sourcing high-quality meat, fish, produce, and dairy. But in the last couple years, Luke's has expanded to offer meals, chef's snacks (which change weekly), and boxed lunches -- all made in-house by the company's own chefs and butchers. With next-day delivery expanded around much of the Bay Area, Luke's probably delivers to your home Monday-Friday or you can find a pick-up location. There's also a catering arm and a store in Cole Valley that opened in late 2016. The Luke's Local meal bundle plan comes with two each of a meat meal, fish meal, veggie meal, and side salad for $75. Or you can opt for individual meals and sides, or any combination of groceries. A box includes all the meals, produce, meat, and items you've chosen for the week.\u003cem> [Ed note: Luke's Local now offers same day delivery in San Francisco, but has stopped delivery to the East and South Bay.]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.threestonehearth.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Three Stone Hearth\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Inspired by the CSA modal, Three Stone Hearth calls itself a \"community supported kitchen.\" That means there's a Three Stone Hearth store in Berkeley where you can pick-up orders from local producers at set times: fishery day or hot broth bar day. The worker-owned co-op also has individual or group deliveries for a fee. Almost everything is packaged in mason glass jars, which are then returned and recycled. Along with individual items, there are also weekly menus. Right now, for the winter, Three Stone is making hearty soups, beef stroganoff, quinoa salad, and baked spaghetti squash pie. Those meals are about $16-22, depending on serving size, and require a deposit on the glass jars.\u003c/p>\n\u003cfigure id=\"attachment_124333\" class=\"wp-caption aligncenter\" style=\"max-width: 491px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/249180_117381895013263_4556686_n.jpg\">\u003cimg class=\"size-full wp-image-124333\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/249180_117381895013263_4556686_n.jpg\" alt=\"\" width=\"491\" height=\"474\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n.jpg 491w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-160x154.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-240x232.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-375x362.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-32x32.jpg 32w\" sizes=\"(max-width: 491px) 100vw, 491px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A CSA box from Eat With the Seasons \u003ccite>(Courtesy of Eat With the Seasons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatwiththeseasons.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Eat With the Seasons\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you simply want to participate in a CSA and get fresh, organic groceries delivered regularly, then Eat With the Seasons from Farmhouse Foods is an efficient option. Farmhouse Foods started as a single farm in Hollister, with their own CSA back in 2002, but has since expanded to create the Eat With the Seasons program, which partners with other local farms. The items offered vary based on production, demand, and season. Choose a pick-up or delivery option and what size you want for your membership, then choose any add-on options like salads or eggs or even granola, breads, and meats. There are also on-demand choices for a single delivery or pick-up if you don't want a subscription plan. Boxes are then delivered weekly in most of the Bay Area counties. A medium-sized box is $40/week. Or you can visit the cafe in Hollister.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This article was originally published on Jan. 9, 2018. It was updated Jan. 5, 2020.\u003c/em>\u003c/p>\n\u003cp>There's a chance you made a New Year's resolution to eat healthier in 2018. You wanted to stick to a well-rounded diet, eat fresh vegetables, or make your own meals on weeknights. But now you're starting to struggle and wonder how you'll keep it up?\u003c/p>\n\u003cp>While food boxes, delivery programs, and meal kits certainly have \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/15/dinner-by-the-numbers-how-do-meal-kits-stack-up/\" target=\"_blank\" rel=\"noopener noreferrer\">their problems\u003c/a>, including some packaging and \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/04/21/are-meal-kits-and-delivery-services-good-or-bad-for-the-environment/\" target=\"_blank\" rel=\"noopener noreferrer\">environmental challenges\u003c/a>, the local Bay Area and health-conscious companies that offer these services can be a useful option to keep you on track. Meal kits have become a booming business, with boxes arriving at your doorstep full of ingredients and directions all pre-packaged for your evening cooking. Even \u003ca href=\"https://shophomemade.com/mealkits/\" target=\"_blank\" rel=\"noopener noreferrer\">Ayesha Curry\u003c/a> is getting in on the meal kit business. And Michelin-starred \u003ca href=\"https://www.chefd.com/collections/dominique-crenn\" target=\"_blank\" rel=\"noopener noreferrer\">Dominique Crenn partnered with the national company Chef'd to offer her meals in prepared kits\u003c/a>. \u003cem>[Ed note: Chef'd has since gone out of business.]\u003c/em>\u003c/p>\n\u003cp>There are kits for you to cook and pre-made meals for you to simply heat, like \u003ca href=\"https://www.gomethodology.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Methodology\u003c/a>. There are local grocery providers who are getting into the meal business and meal providers getting into the restaurant business. Many of them even have options that stick to strict popular diets, if that's your thing.\u003c/p>\n\u003cp>While a lot of these programs are relatively new, CSAs (community-support agriculture) have actually been around for decades. The premise is that you get boxes of produce from your local farms delivered weekly or semi-weekly or even monthly. In exchange, you join and pre-pay for a membership, which helps the farm with orders and cash flow. Often the best way to find a CSA is just to talk to the farmers at your local farmers market. There are some larger providers, however, if you're not sure where to start, like organic \u003ca href=\"http://fullbellyfarm.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Fully Belly Farm\u003c/a> and \u003ca href=\"http://www.tarafirmafarms.com/ourcsa/\" target=\"_blank\" rel=\"noopener noreferrer\">Tara Firma Farms\u003c/a>. We also outline some other options below for getting fresh food at your door.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Try these local meal kit companies, fresh farm Bay Area delivery options, and healthy prepared meals. Maybe one of them will keep you on on track in the new year.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.goodeggs.com\" target=\"_blank\" rel=\"noopener noreferrer\">Good Eggs\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Before it struggled and had to lay off employees in 2015, Good Eggs had long been the online spot for local farmers market items. You could have fresh bread and fresh strawberries delivered (in season) to your door. Now with a revamped business plan, Good Eggs also launched a meal kit service that brings you ingredients and recipe instructions for you to make your own farm-sourced meals. Ingredients come in less packaging than the standard meal kit, and are delivered with your regular Good Eggs' grocery order if you have one. The company says 85 percent of the food comes from local farms and the recipes rely on items they already stock, meaning the produce is fairly fresh. Three meals for the week, with three servings each, costs $75/week. There are vegetarian options.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://sunbasket.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sun Basket\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Of the major national meal kit companies, Sun Basket is the most Bay Area-based. Executive chef Justine Kelly came from the famous \u003ca href=\"http://www.slanteddoor.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Slanted Door\u003c/a> restaurant. Much of the Sun Basket food is also sourced from \u003ca href=\"https://sunbasket.com/farms\" target=\"_blank\" rel=\"noopener noreferrer\">farms\u003c/a> in California or on the West Coast, and is predominantly organic and farmed with sustainable practices -- including seafood that conforms to the Monterey Bay Aquarium Watch List. A three-meal kit, with two servings per meal, cost approximately $72/week. Sun Basket also has a number of dietary options for your weekly meal plan: vegetarian, vegan, gluten-free, pescatarian, the Mediterranean diet, Paleo, or their healthy \"lean & clean\" choice.\u003c/p>\n\u003cfigure id=\"attachment_124332\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o.jpg\">\u003cimg class=\"size-full wp-image-124332\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o.jpg\" alt=\"\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-520x347.jpg 520w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Purple Carrot offers vegan meal kits. \u003ccite>(Courtesy of Purple Carrot)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.purplecarrot.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Purple Carrot\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Purple Carrot is the vegan version of your standard boxed meal kit. Other than the fact that all the recipes are plant-based, it's a fairly straight-forward meal kit service. Not strictly a Bay Area-based company, Purple Carrot was actually started on the East Coast and then expanded to the West Coast after \u003cem>New York Times\u003c/em> food critic Mark Bittman joined the company. (He later left.) The vegan recipes are unique and sometimes time-intensive: eggplant falafel wraps. Purple Carrot also, perhaps oddly, has partnered with Tom Brady's TB12 Sports to offer \"high-performance\" meals. A plan with three meals each week, for two people, costs $72/week.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.thistle.co/\" target=\"_blank\" rel=\"noopener noreferrer\">Thistle\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>If you want to cook your own meals, Thistle isn't necessarily the system for you. These meals are pre-made and arrive in clear plastic containers in an insulated bag. These are healthy bowls, salads, soups, and parfaits. A tofu scramble or winter muesli might not be exciting for dinner, but are great for a mid-day meal or snack at the office. The meals are generally gluten-free and dairy-free, and you can build up your meal choices based on what kind of protein you want. The focus, though, is generally on healthy fats and foods low in sugar or sodium. Started in San Francisco as a pressed juice pop-up, Thistle also allows you to add a juice to your meals for an extra $6. For three meals per week, you'll pay $12/meal for vegan meals and $16/meal for meat options.\u003c/p>\n\u003cfigure id=\"attachment_122224\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1397-new.jpg\">\u003cimg class=\"size-large wp-image-122224\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1397-new-1020x680.jpg\" alt=\"Kitava Street Tacos with troll-caught wild salmon\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-520x347.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava's Street Tacos with troll-caught wild salmon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.kitava.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Kitava\u003c/a> (formerly Mealmade)\u003c/strong>\u003c/p>\n\u003cp>If you're following a strict diet, then Kitava can be a life-saver. Originally called Mealmade and started as a delivery meal service in 2015, the healthy food company opened a brick-and-mortar restaurant called Kitava this past year, which \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/11/03/the-missions-new-kitava-kitchen-hopes-to-become-the-go-to-place-for-healthy-eating-catering-to-special-diets/\" target=\"_blank\" rel=\"noopener noreferrer\">we reviewed this past November\u003c/a>. The restaurant now serves up meals that meet a variety of diets -- including Paleo and the strict Whole30 program. Meanwhile, the delivery program continues to bring those meals to people's homes. It's not exactly a meal kit, but rather a normal delivery service. Order dishes of plantain bowls, sweet potato mash, or zucchini noodles online. Meals cost $11-$16.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://lukeslocal.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Luke's Local\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Started in 2010, Luke's Local has always been a small, local food delivery company, with a focus on sourcing high-quality meat, fish, produce, and dairy. But in the last couple years, Luke's has expanded to offer meals, chef's snacks (which change weekly), and boxed lunches -- all made in-house by the company's own chefs and butchers. With next-day delivery expanded around much of the Bay Area, Luke's probably delivers to your home Monday-Friday or you can find a pick-up location. There's also a catering arm and a store in Cole Valley that opened in late 2016. The Luke's Local meal bundle plan comes with two each of a meat meal, fish meal, veggie meal, and side salad for $75. Or you can opt for individual meals and sides, or any combination of groceries. A box includes all the meals, produce, meat, and items you've chosen for the week.\u003cem> [Ed note: Luke's Local now offers same day delivery in San Francisco, but has stopped delivery to the East and South Bay.]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.threestonehearth.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Three Stone Hearth\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Inspired by the CSA modal, Three Stone Hearth calls itself a \"community supported kitchen.\" That means there's a Three Stone Hearth store in Berkeley where you can pick-up orders from local producers at set times: fishery day or hot broth bar day. The worker-owned co-op also has individual or group deliveries for a fee. Almost everything is packaged in mason glass jars, which are then returned and recycled. Along with individual items, there are also weekly menus. Right now, for the winter, Three Stone is making hearty soups, beef stroganoff, quinoa salad, and baked spaghetti squash pie. Those meals are about $16-22, depending on serving size, and require a deposit on the glass jars.\u003c/p>\n\u003cfigure id=\"attachment_124333\" class=\"wp-caption aligncenter\" style=\"max-width: 491px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/249180_117381895013263_4556686_n.jpg\">\u003cimg class=\"size-full wp-image-124333\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/249180_117381895013263_4556686_n.jpg\" alt=\"\" width=\"491\" height=\"474\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n.jpg 491w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-160x154.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-240x232.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-375x362.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-32x32.jpg 32w\" sizes=\"(max-width: 491px) 100vw, 491px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A CSA box from Eat With the Seasons \u003ccite>(Courtesy of Eat With the Seasons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatwiththeseasons.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Eat With the Seasons\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you simply want to participate in a CSA and get fresh, organic groceries delivered regularly, then Eat With the Seasons from Farmhouse Foods is an efficient option. Farmhouse Foods started as a single farm in Hollister, with their own CSA back in 2002, but has since expanded to create the Eat With the Seasons program, which partners with other local farms. The items offered vary based on production, demand, and season. Choose a pick-up or delivery option and what size you want for your membership, then choose any add-on options like salads or eggs or even granola, breads, and meats. There are also on-demand choices for a single delivery or pick-up if you don't want a subscription plan. Boxes are then delivered weekly in most of the Bay Area counties. A medium-sized box is $40/week. Or you can visit the cafe in Hollister.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fire Ecology’s Lessons for a More Resilient Future",
"title": "Fire Ecology’s Lessons for a More Resilient Future",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>In the wake of California wildfire’s mass destruction, ecologists see radical hope in regeneration.\u003c/em>\u003c/p>\n\u003cp>A few times a year, Edward Willie tends to the last remaining \u003ca href=\"https://plants.usda.gov/core/profile?symbol=APCA\">dogbane\u003c/a> patch in Sonoma County. Situated on a three-acre preserve bordering Highway 101 in northern Santa Rosa, the patch is \u003ca href=\"http://landpaths.org/landpaths-blog/blog/2016/dogbane-preserve,-a-cultural-treasure.aspx\">estimated\u003c/a> to be centuries old and once spanned a five-mile radius. Neighboring tribes—mainly Pomo and Wapo—cultivated the fibrous, stalky native plants to \u003ca href=\"http://www.ppnenvironmental.com/wp-content/uploads/2014/07/Dogbane-Handout.pdf\">make cordage \u003c/a>for hunting and fishing nets and other tools.\u003c/p>\n\u003cp>In October, the \u003ca href=\"http://www.fire.ca.gov/current_incidents/incidentdetails/Index/1867\">Tubbs Fire\u003c/a> burned hot and fast through the preserve on its way to hopping the six-lane highway, leaving behind a scorched landscape of Himalayan blackberry roots and the black skeletons of wild plum trees and coyote bush. Yet, for the most part, the dogbane survived. In some formerly vegetation-choked areas of the preserve, the spindly plants are all that remain.\u003c/p>\n\u003cp>“The dogbane needs fire—that’s what makes it grow tall and strong,” says Willie, a native Pomo, Walaeki, and Wintu teacher and a core organizer of the \u003ca href=\"http://buckeyegathering.net/programs/vision/\">Buckeye Gathering\u003c/a>, an annual nature-based, paleo-technology meeting in Northern California. Researchers have found that dogbane \u003ca href=\"https://books.google.com/books?id=qIg2AQAAMAAJ&pg=PA188&lpg=PA188&dq=is+dogbane+fire-resistant?&source=bl&ots=edA6-xLh9v&sig=uPUloLnXMkG7Cfe4Swm_i9ZmSrU&hl=en&sa=X&ved=0ahUKEwi7kMP8g8_XAhXJ-lQKHcmpBcEQ6AEIUzAH%252523v=onepage&q&f=false#v=onepage&q\">sprouts\u003c/a>quickly after fire and can become more abundant. Burning actually \u003ca href=\"https://www.parks.ca.gov/pages/486/files/plantreferenceguide2014_03_03_14.pdf\">stimulates new, straight growth.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_124296\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie.jpg\">\u003cimg class=\"size-full wp-image-124296\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie.jpg\" alt=\"\" width=\"1200\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edward Willie \u003ccite>(Leilani Clark/Civil Eats)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Less than a mile away from the preserve, block after block of ruined homes, businesses, and cars stand as a reminder of the \u003ca href=\"https://www.youtube.com/watch?time_continue=371&v=k7Udu6hh-9U\">conflagration\u003c/a> that wreaked havoc across three Northern California counties. Despite the scope of the tragedy, Willie sees regeneration and even radical hope in the region’s fire ecology.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“It’s a happy [dogbane] patch now,” he says, as he demonstrates how to peel the taut fibers from the plant’s stalk. “It’s filled with life. New sprouts are already coming up. It’s a California plant, a fire plant. It was made to survive this.”\u003c/p>\n\u003cp>There is no silver lining to a fire like those that struck Sonoma and Napa counties in October, or the \u003ca href=\"http://www.ksby.com/story/37184880/thomas-fire-update\">still-burning\u003c/a> Thomas Fire in Southern California, which has \u003ca href=\"https://inciweb.nwcg.gov/incident/article/5670/42411/\">burned 281,900 acres\u003c/a> to become the largest California wildfire in modern recorded history. But for people like Willie and Erik Ohlsen, an ecological designer and director of the \u003ca href=\"http://www.permacultureskillscenter.org/\">Permaculture Skills Center \u003c/a>in Sebastopol, the North Bay fires are a wake-up call, a chance to proactively address the way the plants and animals of Northern California, and most of the Golden State, have \u003ca href=\"https://www.egret.org/fire-ecology-program\">co-evolved with fire\u003c/a>—and to rebuild these communities with fire in mind.\u003c/p>\n\u003cp>Others go further, saying that \u003ca href=\"http://www.pressdemocrat.com/news/7572376-181/fire-scorched-fountaingrove-in-santa-rosa?artslide=0\">poor planning \u003c/a>and \u003ca href=\"https://californiachaparralblog.wordpress.com/2017/10/31/a-plea-to-journalists-wildfires-in-california-please-investigate-poor-land-planning-rather-than-denigrating-the-regions-iconic-native-ecosystem/\">land management practices\u003c/a> turned a natural feature of chaparral landscapes into a catastrophic force, leaving in its wake \u003ca href=\"http://www.pressdemocrat.com/business/7584318-181/official-north-bay-fires-have?gallery=7567866&artslide=0\">$3 billion in estimated damages\u003c/a>. The city of Santa Rosa alone has already \u003ca href=\"http://www.pressdemocrat.com/news/7637027-181/cost-of-wildfires-for-city?artslide=0\">blown through\u003c/a> $5 million from their general fund to fight the fires and the massive recovery effort has just begun.\u003c/p>\n\u003ch4>\u003cstrong>Fight Fire with Fire\u003c/strong>\u003c/h4>\n\u003cp>At a panel on Fire Resilient Landscapes and Management at the Sebastopol Grange in early November, Ohlsen told a group of farmers, land managers, and slow-food advocates that it was time for Californians to reckon with the relationship between humans, land, and fire. “It seems that as a culture we’ve forgotten what it’s like to live in a fire ecology,” he said at the event. “How can we avoid having such destructive wake-up calls?”\u003c/p>\n\u003cp>His assertion is shared by \u003ca href=\"https://www.egret.org/key-program-staff-bios\">Sasha Berleman\u003c/a>, a fire ecologist with the \u003ca href=\"https://www.egret.org/\">Audubon Canyon Ranch \u003c/a>(ACR), an environmental conservation and education organization headquartered at Bouverie Preserve in the Sonoma County town of Glen Ellen. “All of our plant communities depend on fire as part of their life-cycle,” says Berleman. “Many of them depend on fire that occurs more frequently than we’ve allowed it to burn.”\u003c/p>\n\u003cfigure id=\"attachment_124295\" class=\"wp-caption alignright\" style=\"max-width: 700px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934.jpg\">\u003cimg class=\"size-full wp-image-124295\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934.jpg\" alt=\"\" width=\"700\" height=\"934\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934-520x694.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dogbane stalks \u003ccite>(Courtesy of Edward Willie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Native Americans knew this, Berleman says, and used fire to manage landscapes for food and textile production. As David Carle writes in \u003cem>\u003ca href=\"https://www.ucpress.edu/book.php?isbn=9780520255777\">Introduction to Fire in California\u003c/a>\u003c/em>, indigenous California tribes set fire to the landscape to reduce the threat of wildfires to their villages, to stimulate the sprouting of the stick-straight dogbane stems needed for basketry and tools, to control insects, fungus, and pathogens, and to encourage the growth of seeds.\u003c/p>\n\u003cp>Berleman was in the early stages of launching a fire ecology program at ACR when the \u003ca href=\"http://www.fire.ca.gov/current_incidents/incidentdetails/Index/1868\">Nuns Fire\u003c/a> swept through the Bouverie Preserve on October 9, destroying 80 percent of the organization’s structures. A trained wildland firefighter, Berleman spent hours successfully defending architect David Bouverie’s former home along with the Last House, where famed cookbook author M.F.K. Fisher spent her final years. Last May, Berleman conducted a few initial small, \u003ca href=\"https://www.fs.fed.us/fire/management/rx.html\">prescribed burns\u003c/a> to reduce the fuel load on grasslands on the preserve. An early, informal assessment \u003ca href=\"https://egret.org/fire\">showed\u003c/a> that these areas burned less intensely than other parts, and helped moderate the fire’s progression.\u003c/p>\n\u003cp>“Fire can’t be prevented, it can only be postponed,” says Berleman. She advocates for two solutions to future fire threats. First, an “all hands on deck” cooperative approach to fuels treatments on private and public land: prescribed fire, \u003ca href=\"https://www.blm.gov/or/resources/fire/prescribedburns/burn_terminology.php\">broadcast burning\u003c/a>, \u003ca href=\"https://www.usda.gov/media/blog/2012/07/26/prescribed-burning-and-mechanical-thinning-pose-little-risk-forest-ecology\">mechanical thinning\u003c/a>, and grazing. Second, improved public education on the integral role of fire in California ecosystems. Recently, the state provided her funding to establish a highly trained, interagency fire crew to implement technically approved prescribed fuels treatments and controlled burns on private land in Sonoma County starting in the fall of 2018.\u003c/p>\n\u003cp>“We have a chance to reactivate our stewardship role,” she says. Now, she just needs to get fire-averse landowners and a smoke-wary public on board.\u003c/p>\n\u003ch4>\u003cstrong>Grazing: Land Management’s Missing Link?\u003c/strong>\u003c/h4>\n\u003cp>Marie Hoff, a sheep owner and grazer in Mendocino County, says that grazing is the missing link in managing rangelands for fire safety. For centuries, the California landscape was populated by large grazing animals like deer and elk, but those \u003ca href=\"http://www.deerfriendly.com/decline-of-deer-populations\">populations have severely declined \u003c/a>with widespread human settlement.\u003c/p>\n\u003cp>“If you don’t graze, it creates tinder,” says Hoff.\u003c/p>\n\u003cp>Hoff shepherds 20 \u003ca href=\"http://www.ouessantsheep.net/breed.html\">Ouessants\u003c/a>, a primitive breed from France with a preference for dry, brushy environments. Hoff’s \u003ca href=\"http://www.capellagrazing.com/\">grazing operation\u003c/a> has two distinct functions. Summer through fall, the sheep reduce fuel loads in hilly open rangeland. Come October and rain, they transition into weed abatement on agricultural land: vineyards, orchards, and farms. In the spring, Hoff breeds the sheep and processes their fleece into wool.\u003c/p>\n\u003cfigure id=\"attachment_124294\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing.jpg\">\u003cimg class=\"size-full wp-image-124294\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing.jpg\" alt=\"\" width=\"1000\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-150x150.jpg 150w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hoff’s sheep grazing in Sonoma County. \u003ccite>(Courtesy of \u003ca href=\"http://www.capellagrazing.com/projects/\">Capella Grazing\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the fire recovery phase in full swing, Hoff is working to bring together stakeholders like \u003ca href=\"http://cesonoma.ucanr.edu/\">University of California Cooperative Extension\u003c/a> to position agrarians as a solution to managing for a fire ecology on public lands, open spaces, and regional parks. Her small flock, while not big enough to address the scope of the need, will provide a model for projects in Mendocino and Sonoma counties, followed by larger-scale grazing contracts based on mapping for high fire-prone areas.\u003c/p>\n\u003cp>“I’d like to get some of that off the ground this year, which will hopefully lead to state funding for contract grazing,” says Hoff. “The fire season, and all that comes with it, is going to be more and more of an issue in the future. We need to manage our landscape.”\u003c/p>\n\u003ch4>\u003cstrong>Did Poor Planning Increase the Fire’s Devastation?\u003c/strong>\u003c/h4>\n\u003cp>Fuels treatment, or a lack thereof, isn’t the only factor that’s been blamed for the 2017 wildfires’ catastrophic impacts. The \u003ca href=\"https://www.wired.com/story/losangeles-wildfire-science/\">question of land use and development \u003c/a>in areas with high fire risk has also come up regularly. Gaye LeBaron, a columnist for the Santa Rosa \u003cem>Press-Democrat\u003c/em>, \u003ca href=\"https://www.washingtonpost.com/opinions/santa-rosa-ignored-natures-warning/2017/10/18/54240560-b425-11e7-be94-fabb0f1e9ffb_story.html?utm_term=.8e4769b1d7de\">wrote\u003c/a> in the \u003cem>Washington Post \u003c/em>about how Santa Rosa ignored nature’s warning by developing thousands of homes within the same footprint as the infamous \u003ca href=\"http://www.sfchronicle.com/thetake/article/Wine-Country-fire-of-1964-Eerie-similarities-to-12267643.php\">Hanly Fire of 1964\u003c/a>. The difference, wrote LeBaron, is that back then, “there were very few houses in the area that burned. As the city limits extended and the population increased by 135,000, the open land in that earlier fire corridor became a destination for developers.”\u003c/p>\n\u003cp>Despite protests, certain land planning rules were overlooked, including a ridge-top ordinance that prohibited development on the hills above Santa Rosa—\u003ca href=\"http://www.pressdemocrat.com/news/7572376-181/fire-scorched-fountaingrove-in-santa-rosa\">a debate that’s come back to haunt city planners and engineers\u003c/a>. Did these large homes built on tight lots contribute to the fire’s intensity?\u003c/p>\n\u003cp>“Bigger homes, closer together is a recipe for more fuel on the landscape,” says \u003ca href=\"https://clas.ucdenver.edu/directory/faculty-staff/gregory-simon\">Gregory L. Simon\u003c/a>, an associate professor of geography and environmental sciences at the University of Colorado and author of \u003cem>\u003ca href=\"https://www.ucpress.edu/book.php?isbn=9780520292796\">Flame and Fortune in the American West\u003c/a>\u003c/em>. “In my opinion, we shouldn’t be building homes in areas of high fire risk at all. It’s not a matter of building fire-safe construction or zoning in certain ways. Simply because of the loss of life involved and the risk to first responders.\u003c/p>\n\u003cp>At the same time, Simon doesn’t foresee any reduction in the demand for new homes in the Bay Area, fire risk or not. What’s more, developed land is worth much more than undeveloped land, whether to developers, who can subdivide it, or to city and county governments that benefit from property taxes. So what can be done?\u003c/p>\n\u003cp>From extensive \u003ca href=\"http://www.nytimes.com/1991/10/22/us/fire-in-oakland-ranks-as-worst-in-state-history.html\">study\u003c/a> of the Oakland/Berkeley Fire of 1991—formerly the most destructive fire, in terms of property damage in California history, but now \u003ca href=\"http://www.fire.ca.gov/communications/downloads/fact_sheets/Top20_Destruction.pdf\">outranked\u003c/a> by the Tubbs Fire—Simon says homes rebuilt in fire risk zones should be constructed according to the most stringent standards, with the municipal infrastructure to handle wildfire events. Water pipes should be broad and able to accommodate the large amounts of water needed to fight a fire. Roads need to be wide enough to accommodate fire trucks. And above-ground, exposed power lines, which carry a host of hazards, from explosion to blocking roadways, should be moved underground.\u003c/p>\n\u003cp>The California State Public Utilities Commission has yet to identify what caused the Tubbs fire, but signs point to a malfunctioning power line, one owned either by Pacific Gas & Electric (PG&E) or a privately managed one, as the company \u003ca href=\"http://www.pressdemocrat.com/news/7620500-181/pge-contends-private-power-line?artslide=0\">contended\u003c/a> in a November 2017 court filing. \u003cem>[Update: On Jan. 3, a report from state regulators \u003ca href=\"http://www.pressdemocrat.com/news/7833312-181/pge-reports-detail-proximity-of\">detailed the proximity\u003c/a> of damaged PG&E equipment to the places where the Napa and Sonoma county fires began.]\u003c/em>\u003c/p>\n\u003cp>A group of residents in Ventura County, which was hard-hit by the Thomas Fire, \u003ca href=\"http://beta.latimes.com/local/lanow/la-me-ln-thomas-fire-lawsuit-20171219-story.html%23nt=oft13a-7gp1\">filed a lawsuit in December\u003c/a> alleging that Southern California Edison Co., the area’s largest electrical supplier, ”failed to maintain overhead electric and communications facilities,” which may have led, in part, to the ensuing firestorm.\u003c/p>\n\u003cp>“If we understand that an area has a fire risk, but, for whatever reason, the city wanted to develop that area, the least they should do is make sure that this municipal infrastructure components are fire-compatible,” says Simon.\u003c/p>\n\u003cp>For her part, fire ecologist Sasha Berleman says this is a crucial time for Californians to acknowledge the role of fire in the state’s ecology, wherever their home is located. Maybe it’s time to learn from the dogbane.\u003c/p>\n\u003cp>“We have an opportunity to change what happens next time,” says Berleman. “We live in a fire-adapted landscape and we need to make ourselves a fire-adapted people.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This story originally appeared on \u003ca href=\"https://civileats.com/2018/01/04/fire-ecology-lessons-for-a-more-resilient-future/\" target=\"_blank\" rel=\"noopener\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>In the wake of California wildfire’s mass destruction, ecologists see radical hope in regeneration.\u003c/em>\u003c/p>\n\u003cp>A few times a year, Edward Willie tends to the last remaining \u003ca href=\"https://plants.usda.gov/core/profile?symbol=APCA\">dogbane\u003c/a> patch in Sonoma County. Situated on a three-acre preserve bordering Highway 101 in northern Santa Rosa, the patch is \u003ca href=\"http://landpaths.org/landpaths-blog/blog/2016/dogbane-preserve,-a-cultural-treasure.aspx\">estimated\u003c/a> to be centuries old and once spanned a five-mile radius. Neighboring tribes—mainly Pomo and Wapo—cultivated the fibrous, stalky native plants to \u003ca href=\"http://www.ppnenvironmental.com/wp-content/uploads/2014/07/Dogbane-Handout.pdf\">make cordage \u003c/a>for hunting and fishing nets and other tools.\u003c/p>\n\u003cp>In October, the \u003ca href=\"http://www.fire.ca.gov/current_incidents/incidentdetails/Index/1867\">Tubbs Fire\u003c/a> burned hot and fast through the preserve on its way to hopping the six-lane highway, leaving behind a scorched landscape of Himalayan blackberry roots and the black skeletons of wild plum trees and coyote bush. Yet, for the most part, the dogbane survived. In some formerly vegetation-choked areas of the preserve, the spindly plants are all that remain.\u003c/p>\n\u003cp>“The dogbane needs fire—that’s what makes it grow tall and strong,” says Willie, a native Pomo, Walaeki, and Wintu teacher and a core organizer of the \u003ca href=\"http://buckeyegathering.net/programs/vision/\">Buckeye Gathering\u003c/a>, an annual nature-based, paleo-technology meeting in Northern California. Researchers have found that dogbane \u003ca href=\"https://books.google.com/books?id=qIg2AQAAMAAJ&pg=PA188&lpg=PA188&dq=is+dogbane+fire-resistant?&source=bl&ots=edA6-xLh9v&sig=uPUloLnXMkG7Cfe4Swm_i9ZmSrU&hl=en&sa=X&ved=0ahUKEwi7kMP8g8_XAhXJ-lQKHcmpBcEQ6AEIUzAH%252523v=onepage&q&f=false#v=onepage&q\">sprouts\u003c/a>quickly after fire and can become more abundant. Burning actually \u003ca href=\"https://www.parks.ca.gov/pages/486/files/plantreferenceguide2014_03_03_14.pdf\">stimulates new, straight growth.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_124296\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie.jpg\">\u003cimg class=\"size-full wp-image-124296\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie.jpg\" alt=\"\" width=\"1200\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edward Willie \u003ccite>(Leilani Clark/Civil Eats)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Less than a mile away from the preserve, block after block of ruined homes, businesses, and cars stand as a reminder of the \u003ca href=\"https://www.youtube.com/watch?time_continue=371&v=k7Udu6hh-9U\">conflagration\u003c/a> that wreaked havoc across three Northern California counties. Despite the scope of the tragedy, Willie sees regeneration and even radical hope in the region’s fire ecology.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“It’s a happy [dogbane] patch now,” he says, as he demonstrates how to peel the taut fibers from the plant’s stalk. “It’s filled with life. New sprouts are already coming up. It’s a California plant, a fire plant. It was made to survive this.”\u003c/p>\n\u003cp>There is no silver lining to a fire like those that struck Sonoma and Napa counties in October, or the \u003ca href=\"http://www.ksby.com/story/37184880/thomas-fire-update\">still-burning\u003c/a> Thomas Fire in Southern California, which has \u003ca href=\"https://inciweb.nwcg.gov/incident/article/5670/42411/\">burned 281,900 acres\u003c/a> to become the largest California wildfire in modern recorded history. But for people like Willie and Erik Ohlsen, an ecological designer and director of the \u003ca href=\"http://www.permacultureskillscenter.org/\">Permaculture Skills Center \u003c/a>in Sebastopol, the North Bay fires are a wake-up call, a chance to proactively address the way the plants and animals of Northern California, and most of the Golden State, have \u003ca href=\"https://www.egret.org/fire-ecology-program\">co-evolved with fire\u003c/a>—and to rebuild these communities with fire in mind.\u003c/p>\n\u003cp>Others go further, saying that \u003ca href=\"http://www.pressdemocrat.com/news/7572376-181/fire-scorched-fountaingrove-in-santa-rosa?artslide=0\">poor planning \u003c/a>and \u003ca href=\"https://californiachaparralblog.wordpress.com/2017/10/31/a-plea-to-journalists-wildfires-in-california-please-investigate-poor-land-planning-rather-than-denigrating-the-regions-iconic-native-ecosystem/\">land management practices\u003c/a> turned a natural feature of chaparral landscapes into a catastrophic force, leaving in its wake \u003ca href=\"http://www.pressdemocrat.com/business/7584318-181/official-north-bay-fires-have?gallery=7567866&artslide=0\">$3 billion in estimated damages\u003c/a>. The city of Santa Rosa alone has already \u003ca href=\"http://www.pressdemocrat.com/news/7637027-181/cost-of-wildfires-for-city?artslide=0\">blown through\u003c/a> $5 million from their general fund to fight the fires and the massive recovery effort has just begun.\u003c/p>\n\u003ch4>\u003cstrong>Fight Fire with Fire\u003c/strong>\u003c/h4>\n\u003cp>At a panel on Fire Resilient Landscapes and Management at the Sebastopol Grange in early November, Ohlsen told a group of farmers, land managers, and slow-food advocates that it was time for Californians to reckon with the relationship between humans, land, and fire. “It seems that as a culture we’ve forgotten what it’s like to live in a fire ecology,” he said at the event. “How can we avoid having such destructive wake-up calls?”\u003c/p>\n\u003cp>His assertion is shared by \u003ca href=\"https://www.egret.org/key-program-staff-bios\">Sasha Berleman\u003c/a>, a fire ecologist with the \u003ca href=\"https://www.egret.org/\">Audubon Canyon Ranch \u003c/a>(ACR), an environmental conservation and education organization headquartered at Bouverie Preserve in the Sonoma County town of Glen Ellen. “All of our plant communities depend on fire as part of their life-cycle,” says Berleman. “Many of them depend on fire that occurs more frequently than we’ve allowed it to burn.”\u003c/p>\n\u003cfigure id=\"attachment_124295\" class=\"wp-caption alignright\" style=\"max-width: 700px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934.jpg\">\u003cimg class=\"size-full wp-image-124295\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934.jpg\" alt=\"\" width=\"700\" height=\"934\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934-520x694.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dogbane stalks \u003ccite>(Courtesy of Edward Willie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Native Americans knew this, Berleman says, and used fire to manage landscapes for food and textile production. As David Carle writes in \u003cem>\u003ca href=\"https://www.ucpress.edu/book.php?isbn=9780520255777\">Introduction to Fire in California\u003c/a>\u003c/em>, indigenous California tribes set fire to the landscape to reduce the threat of wildfires to their villages, to stimulate the sprouting of the stick-straight dogbane stems needed for basketry and tools, to control insects, fungus, and pathogens, and to encourage the growth of seeds.\u003c/p>\n\u003cp>Berleman was in the early stages of launching a fire ecology program at ACR when the \u003ca href=\"http://www.fire.ca.gov/current_incidents/incidentdetails/Index/1868\">Nuns Fire\u003c/a> swept through the Bouverie Preserve on October 9, destroying 80 percent of the organization’s structures. A trained wildland firefighter, Berleman spent hours successfully defending architect David Bouverie’s former home along with the Last House, where famed cookbook author M.F.K. Fisher spent her final years. Last May, Berleman conducted a few initial small, \u003ca href=\"https://www.fs.fed.us/fire/management/rx.html\">prescribed burns\u003c/a> to reduce the fuel load on grasslands on the preserve. An early, informal assessment \u003ca href=\"https://egret.org/fire\">showed\u003c/a> that these areas burned less intensely than other parts, and helped moderate the fire’s progression.\u003c/p>\n\u003cp>“Fire can’t be prevented, it can only be postponed,” says Berleman. She advocates for two solutions to future fire threats. First, an “all hands on deck” cooperative approach to fuels treatments on private and public land: prescribed fire, \u003ca href=\"https://www.blm.gov/or/resources/fire/prescribedburns/burn_terminology.php\">broadcast burning\u003c/a>, \u003ca href=\"https://www.usda.gov/media/blog/2012/07/26/prescribed-burning-and-mechanical-thinning-pose-little-risk-forest-ecology\">mechanical thinning\u003c/a>, and grazing. Second, improved public education on the integral role of fire in California ecosystems. Recently, the state provided her funding to establish a highly trained, interagency fire crew to implement technically approved prescribed fuels treatments and controlled burns on private land in Sonoma County starting in the fall of 2018.\u003c/p>\n\u003cp>“We have a chance to reactivate our stewardship role,” she says. Now, she just needs to get fire-averse landowners and a smoke-wary public on board.\u003c/p>\n\u003ch4>\u003cstrong>Grazing: Land Management’s Missing Link?\u003c/strong>\u003c/h4>\n\u003cp>Marie Hoff, a sheep owner and grazer in Mendocino County, says that grazing is the missing link in managing rangelands for fire safety. For centuries, the California landscape was populated by large grazing animals like deer and elk, but those \u003ca href=\"http://www.deerfriendly.com/decline-of-deer-populations\">populations have severely declined \u003c/a>with widespread human settlement.\u003c/p>\n\u003cp>“If you don’t graze, it creates tinder,” says Hoff.\u003c/p>\n\u003cp>Hoff shepherds 20 \u003ca href=\"http://www.ouessantsheep.net/breed.html\">Ouessants\u003c/a>, a primitive breed from France with a preference for dry, brushy environments. Hoff’s \u003ca href=\"http://www.capellagrazing.com/\">grazing operation\u003c/a> has two distinct functions. Summer through fall, the sheep reduce fuel loads in hilly open rangeland. Come October and rain, they transition into weed abatement on agricultural land: vineyards, orchards, and farms. In the spring, Hoff breeds the sheep and processes their fleece into wool.\u003c/p>\n\u003cfigure id=\"attachment_124294\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing.jpg\">\u003cimg class=\"size-full wp-image-124294\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing.jpg\" alt=\"\" width=\"1000\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-150x150.jpg 150w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hoff’s sheep grazing in Sonoma County. \u003ccite>(Courtesy of \u003ca href=\"http://www.capellagrazing.com/projects/\">Capella Grazing\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the fire recovery phase in full swing, Hoff is working to bring together stakeholders like \u003ca href=\"http://cesonoma.ucanr.edu/\">University of California Cooperative Extension\u003c/a> to position agrarians as a solution to managing for a fire ecology on public lands, open spaces, and regional parks. Her small flock, while not big enough to address the scope of the need, will provide a model for projects in Mendocino and Sonoma counties, followed by larger-scale grazing contracts based on mapping for high fire-prone areas.\u003c/p>\n\u003cp>“I’d like to get some of that off the ground this year, which will hopefully lead to state funding for contract grazing,” says Hoff. “The fire season, and all that comes with it, is going to be more and more of an issue in the future. We need to manage our landscape.”\u003c/p>\n\u003ch4>\u003cstrong>Did Poor Planning Increase the Fire’s Devastation?\u003c/strong>\u003c/h4>\n\u003cp>Fuels treatment, or a lack thereof, isn’t the only factor that’s been blamed for the 2017 wildfires’ catastrophic impacts. The \u003ca href=\"https://www.wired.com/story/losangeles-wildfire-science/\">question of land use and development \u003c/a>in areas with high fire risk has also come up regularly. Gaye LeBaron, a columnist for the Santa Rosa \u003cem>Press-Democrat\u003c/em>, \u003ca href=\"https://www.washingtonpost.com/opinions/santa-rosa-ignored-natures-warning/2017/10/18/54240560-b425-11e7-be94-fabb0f1e9ffb_story.html?utm_term=.8e4769b1d7de\">wrote\u003c/a> in the \u003cem>Washington Post \u003c/em>about how Santa Rosa ignored nature’s warning by developing thousands of homes within the same footprint as the infamous \u003ca href=\"http://www.sfchronicle.com/thetake/article/Wine-Country-fire-of-1964-Eerie-similarities-to-12267643.php\">Hanly Fire of 1964\u003c/a>. The difference, wrote LeBaron, is that back then, “there were very few houses in the area that burned. As the city limits extended and the population increased by 135,000, the open land in that earlier fire corridor became a destination for developers.”\u003c/p>\n\u003cp>Despite protests, certain land planning rules were overlooked, including a ridge-top ordinance that prohibited development on the hills above Santa Rosa—\u003ca href=\"http://www.pressdemocrat.com/news/7572376-181/fire-scorched-fountaingrove-in-santa-rosa\">a debate that’s come back to haunt city planners and engineers\u003c/a>. Did these large homes built on tight lots contribute to the fire’s intensity?\u003c/p>\n\u003cp>“Bigger homes, closer together is a recipe for more fuel on the landscape,” says \u003ca href=\"https://clas.ucdenver.edu/directory/faculty-staff/gregory-simon\">Gregory L. Simon\u003c/a>, an associate professor of geography and environmental sciences at the University of Colorado and author of \u003cem>\u003ca href=\"https://www.ucpress.edu/book.php?isbn=9780520292796\">Flame and Fortune in the American West\u003c/a>\u003c/em>. “In my opinion, we shouldn’t be building homes in areas of high fire risk at all. It’s not a matter of building fire-safe construction or zoning in certain ways. Simply because of the loss of life involved and the risk to first responders.\u003c/p>\n\u003cp>At the same time, Simon doesn’t foresee any reduction in the demand for new homes in the Bay Area, fire risk or not. What’s more, developed land is worth much more than undeveloped land, whether to developers, who can subdivide it, or to city and county governments that benefit from property taxes. So what can be done?\u003c/p>\n\u003cp>From extensive \u003ca href=\"http://www.nytimes.com/1991/10/22/us/fire-in-oakland-ranks-as-worst-in-state-history.html\">study\u003c/a> of the Oakland/Berkeley Fire of 1991—formerly the most destructive fire, in terms of property damage in California history, but now \u003ca href=\"http://www.fire.ca.gov/communications/downloads/fact_sheets/Top20_Destruction.pdf\">outranked\u003c/a> by the Tubbs Fire—Simon says homes rebuilt in fire risk zones should be constructed according to the most stringent standards, with the municipal infrastructure to handle wildfire events. Water pipes should be broad and able to accommodate the large amounts of water needed to fight a fire. Roads need to be wide enough to accommodate fire trucks. And above-ground, exposed power lines, which carry a host of hazards, from explosion to blocking roadways, should be moved underground.\u003c/p>\n\u003cp>The California State Public Utilities Commission has yet to identify what caused the Tubbs fire, but signs point to a malfunctioning power line, one owned either by Pacific Gas & Electric (PG&E) or a privately managed one, as the company \u003ca href=\"http://www.pressdemocrat.com/news/7620500-181/pge-contends-private-power-line?artslide=0\">contended\u003c/a> in a November 2017 court filing. \u003cem>[Update: On Jan. 3, a report from state regulators \u003ca href=\"http://www.pressdemocrat.com/news/7833312-181/pge-reports-detail-proximity-of\">detailed the proximity\u003c/a> of damaged PG&E equipment to the places where the Napa and Sonoma county fires began.]\u003c/em>\u003c/p>\n\u003cp>A group of residents in Ventura County, which was hard-hit by the Thomas Fire, \u003ca href=\"http://beta.latimes.com/local/lanow/la-me-ln-thomas-fire-lawsuit-20171219-story.html%23nt=oft13a-7gp1\">filed a lawsuit in December\u003c/a> alleging that Southern California Edison Co., the area’s largest electrical supplier, ”failed to maintain overhead electric and communications facilities,” which may have led, in part, to the ensuing firestorm.\u003c/p>\n\u003cp>“If we understand that an area has a fire risk, but, for whatever reason, the city wanted to develop that area, the least they should do is make sure that this municipal infrastructure components are fire-compatible,” says Simon.\u003c/p>\n\u003cp>For her part, fire ecologist Sasha Berleman says this is a crucial time for Californians to acknowledge the role of fire in the state’s ecology, wherever their home is located. Maybe it’s time to learn from the dogbane.\u003c/p>\n\u003cp>“We have an opportunity to change what happens next time,” says Berleman. “We live in a fire-adapted landscape and we need to make ourselves a fire-adapted people.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This story originally appeared on \u003ca href=\"https://civileats.com/2018/01/04/fire-ecology-lessons-for-a-more-resilient-future/\" target=\"_blank\" rel=\"noopener\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to Empanadas in San Francisco",
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"content": "\u003cp>\u003cem>Empanadas, a Latin and South American food staple, are top-notch at these five San Francisco restaurants.\u003c/em>\u003c/p>\n\u003cp>Virtually every culture in the world has some form of savory pastry-based food. The French have gougéres, the Chinese have steamed buns, Greeks and Turks have stuffed vegetable and meat pies, Indians have samosas, and Brits have all manner of savory stuffed dough.\u003c/p>\n\u003cp>American cooking has a history of piecing together traditions from other cultures, and the savory pastries that have most caught on in the U.S. are calzones, meat turnovers, and savory breakfast concoctions involving flour and butter. The South American tradition of empanadas, which can be savory or sweet, has taken root in San Francisco, not as an Americanized food, but straight out of Argentina, widely considered to be the home of the world’s best empanadas. This guide covers the five top spots for empanadas in the city, four Argentinian—plus one that happens to be Chilean, a variation on the usual theme.\u003c/p>\n\u003cp>Basically, empanadas are street food: portable, easy to manage with one hand, and good at room temperature or heated. So, it’s no wonder that they’re a popular choice in a major American city where sit-down meals are expensive and time-consuming. The range of variety among fillings is also impressive. All are baked, and not fried, which is an important distinction from some of the less authentic (and greasier) versions you might encounter.\u003c/p>\n\u003ch2>El Sur Empanadas\u003c/h2>\n\u003cfigure id=\"attachment_123035\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-123035\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5649-new.jpg\" alt=\"El Sur Empanadas\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">El Sur Empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The best empanadas we found in San Francisco are, hands-down, those at the new brick-and-mortar version of the food truck Marianne Despres has operated out of a vintage 1970s Citroën since 2012. Her new shop, \u003ca href=\"http://www.elsursf.com/\">El Sur\u003c/a>, is now open in Potrero Hill. The secret of Despues’ success, aside from her many years spent in Argentina, might simply be attributed to the homemade suet rendered in house that makes the dough so flaky. But the fillings here are also of the highest quality, both in terms of ingredients and their combination. And the homemade sauces, both the traditional chimichurri and and spicy salsa criolla, are the final touch that lands these at the top of our list.\u003c/p>\n\u003cfigure id=\"attachment_123018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123018\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5800-new.jpg\" alt=\"Inside El Sur's storefront.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside El Sur's storefront. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried all five of the empanadas on the menu, which also includes salads and gluten-free skewers options. It was impossible to choose a favorite. The pastry, pressed into various shapes after stuffing to indicate each filling, is crisp, flaky, moist and absorbent, basically everything you might ask of a dough.\u003c/p>\n\u003cfigure id=\"attachment_123047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123047\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5650-new1.jpg\" alt=\"El Sur empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The “traditional” is stuffed with hand-cut grassfed beef from Five Dot Ranch, onion, oregano, olive, pimentón and egg. This is a good place to start, as it features the balanced flavors of the region: meat with sweet red peppers and salty olives, offset by eggs. Pollo saltado is stuffed with chicken, onion, tomato, parsley, and a pleasing hint of serrano chile. The Parisien is as rich as the name implies: Kurobuta ham with a creamy sauce made of five cheeses, along with another ham, prosciutto, and two kinds of onions, green and chives.\u003c/p>\n\u003cfigure id=\"attachment_123023\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123023\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5739-new.jpg\" alt=\"The “traditional” is stuffed with hand-cut grassfed beef from Five Dot Ranch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The “traditional” is stuffed with hand-cut grassfed beef from Five Dot Ranch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123022\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5761-new.jpg\" alt=\"Pollo Saltado\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pollo Saltado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123021\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5780-new.jpg\" alt=\"The Parisien\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Parisien \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are two vegetarian options, verde and champiñones, the former with Swiss chard, spinach, onion, cheese sauce, olive and egg, and the latter with buttery button mushrooms sautéed with shallots, mixed with provolone (stringy rather than creamy), crème fraîche and chives. In lieu of the suet used for the non-vegetarian empanadas, Despres makes a special dough with eggs and butter for these.\u003c/p>\n\u003cfigure id=\"attachment_123025\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123025\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5719-new.jpg\" alt=\"The Verde includes with Swiss chard, spinach, onion, cheese sauce, olive and egg.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Verde includes with Swiss chard, spinach, onion, cheese sauce, olive and egg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123024\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5725-new.jpg\" alt=\"The champiñones includes buttery button mushrooms sautéed with shallots, mixed with provolone, crème fraîche and chives.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The champiñones includes buttery button mushrooms sautéed with shallots, mixed with provolone, crème fraîche and chives. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The two sauces go with all five of the empanadas equally. I have a slight preference for the traditional chimichurri on the beef- and chicken-stuffed empanadas and the spicy criolla, higher in acidity, on the empanadas with creamier sauces (the Parisien and the verde). The mushroom was quite good without any adornment.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123027,123026\"]\u003c/p>\n\u003cp>The new sit-down space is light-filled, service is friendly and well organized, and a glimpse into the huge kitchen reveals a precise, smooth-running operation. We’ll be back to try the rest of the menu.\u003c/p>\n\u003cfigure id=\"attachment_123016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123016\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5807-new.jpg\" alt=\"El Sur empanadas being made in the kitchen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur empanadas being made in the kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.elsursf.com/\">\u003cstrong>El Sur Empanadas\u003c/strong>\u003c/a>\u003cbr>\n300 De Haro St., Ste. 342\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/QAuCUC\">Map\u003c/a>]\u003cbr>\nPh: (415) 530-2803\u003cbr>\nHours: Mon-Fri, 10am-2pm; closed Sat and Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/elsursf\">@elsursf\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://www.twitter.com/elsursf\"> @elsursf\u003c/a>\u003cbr>\nInstagram: @ \u003ca href=\"https://www.instagram.com/elsursf\">elsursf\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>Chile Lindo\u003c/h2>\n\u003cfigure id=\"attachment_123049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123049\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5973-new.jpg\" alt=\"Outdoor seating at Chile Lindo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outdoor seating at Chile Lindo in the Mission. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Chilean entry on our list of five empanada spots, \u003ca href=\"http://www.chilelindo.com/\">Chile Lindo\u003c/a>, doubles as a fun place to immerse oneself in the Mission District, as all the seating is at an outdoor counter (just five stools) and most of the business is to-go orders which people line up for down the block.\u003c/p>\n\u003cp>Inside, chef-owner Paula Tejada works solo and steadily, prepping and baking her handmade stuffed-dough delights.\u003c/p>\n\u003cfigure id=\"attachment_123050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123050\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5980-new.jpg\" alt=\"Chef-owner Paula Tejada working inside Chile Lindo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef-owner Paula Tejada working inside Chile Lindo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main difference between Chilean and Argentinian empanadas is that Chilean dough tends to be more bready (less flaky) and the filling-to-dough ration tends to be a bit more substantial than the typical Argentinian empanada. It also seems that seasonings here are more elaborate than at the Argentinian spots (though they’re the same for all the empanadas).\u003c/p>\n\u003cp>And, of course, the stuffings feature regional variations, as well. We tried all six empanadas available the day we visited, and all were stuffed generously with a variety of fillings.\u003c/p>\n\u003cp>The “classic pino” is made with Niman Ranch beef, onions, raisins, olive and egg, seasoned with cumin, paprika, rock salt and fresh-ground pepper. The raisins give the mixture a sweetness that’s nicely offset by the spice mixture. The olives (the black Mission olives we rarely see on California menus anymore) are carefully placed one on each side, so that if you cut the empanada in half, each side contains a salty morsel.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123054,123055\"]\u003c/p>\n\u003cp>Also traditional is the Goooool Al Merken, a spicy version of the class pino, kicked up with the addition of merken chiles, a Mapuche spice. This was my favorite of the bunch, and it’s also the most distinctively Chilean (because of the addition of this unique chile).\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123057,123058\"]\u003c/p>\n\u003cp>The straight-ahead pollo empanada is made with Mary’s chicken, cooked with onions and the same spice mixture that flavor the two above.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123063,123064\"]\u003c/p>\n\u003cp>The chilanga and the jamón y queso are both cheese- and jalapeno-stuffed, the latter with ham as well.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"large\" ids=\"123061,123062\"]\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123059,123060\"]\u003c/p>\n\u003cp>The strangest menu item, essential in a trendy SF neighborhood, is the vegan empanada, whose main ingredient is Yves Meatless soy-based meat substitute (again, seasoned with the above spice mixture). It’s not the kind of thing most people would order, unless pressed by dietary restrictions, largely because it doesn’t have the fat required to make the whole mixture hang together.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123065,123066\"]\u003c/p>\n\u003cp>The experience of sitting at the counter and watching the action, both inside the tiny kitchen and outside on the street, is a big draw. And the bags the goods are served in give re-heating instructions, with the important “DO NOT MICROWAVE” in all-caps. That, of course, would ruin the crispness of the dough.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chilelindo.com/\">\u003cstrong>Chile Lindo\u003c/strong>\u003c/a>\u003cbr>\n2944 16\u003csup>th\u003c/sup> St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/29rj5B\">Map\u003c/a>]\u003cbr>\nPh: (415) 621-6108\u003cbr>\nHours: Mon-Fri, 8am-8pm; Sat, 10am-6pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChileLindoSF/\">@ChileLindoSF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chilelindo?lang=en\">@chilelindo\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>Venga Empanadas\u003c/h2>\n\u003cfigure id=\"attachment_123077\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123077\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5815-new.jpg\" alt=\"Inside Venga Empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Venga Empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.vengaempanadas.com/\">Venga Empanadas,\u003c/a> also in the Mission, offers an exhaustive menu of 20 choices, such that we could only try a fraction of the possibilities. This counter-service place is hopping pretty much all day long, with folks stopping in to get breakfast empanadas to go and others settling in for lunch, inside or outside, with salads and other non-empanada menu items and wine and beer for later in the day. Homemade fruit drinks are excellent accompaniments. (We had the mango and the strawberry.)\u003c/p>\n\u003cfigure id=\"attachment_123079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123079\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5836-new.jpg\" alt=\"Homemade fruit drinks (mango and strawberry) are excellent accompaniments.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade fruit drinks (mango and strawberry) are excellent accompaniments. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The empanadas here tend to be baked to greater doneness that at the other spots, lending more crispness to the final product. The name of the place, Venga, is stamped into the crimped part of the dough, called the “repulge.” Venga is certainly the spot among the five on this list that offers the widest range of fillings, from a Californiafied veggie option that includes Napa cabbage to a traditional “aji gallina,” version of chicken with yellow peppers.\u003c/p>\n\u003cfigure id=\"attachment_123093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123093\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5856-new.jpg\" alt=\"Venga, is stamped into the crimped part of the dough, called the “repulge.”\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Venga, is stamped into the crimped part of the dough, called the “repulge.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of the seven we tried, my favorites were the most traditional: the aforementioned aji gallina; the mushroom with zucchini, onions and fresh herbs; the ground beef with onions, red bell pepper and hardboiled egg; and the sweet corn with red bell pepper and mozzarella. The chimichurri sauce here is particularly mild, but a hot chile sauce available on all the tables remedies that.\u003c/p>\n\u003cul>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"123085,123086,123084,123096\"]\u003c/ul>\n\u003cp>What’s great about Venga is that the dough is consistently prepared and baked, so all you need to do is decide what fillings you prefer. The rest takes care of itself.\u003c/p>\n\u003cp>\u003ca href=\"http://www.vengaempanadas.com/\">\u003cstrong>Venga Empanadas\u003c/strong>\u003c/a>\u003cbr>\n443 Valencia St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/bxxgaJ\">Map\u003c/a>]\u003cbr>\nPh: (415) 552-5895\u003cbr>\nHours: Sun and Mon-Thu, 8:30am-8pm; Fri-Sat, 8:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Vengaempanadas\">@Vengaempanadas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vengaempanadas\">@VengaEmpanadas\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>El Porteño\u003c/h2>\n\u003cfigure id=\"attachment_122973\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122973\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_7854-new.jpg\" alt=\"El Porteño empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Porteño empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://elportenosf.com/\">El Porteño\u003c/a> is, perhaps, the best-known spot on this list. With an active truck that also covers the East Bay, and an always-busy Ferry Building location, El Porteño has a reputation in the city for serving some of the best empanadas.\u003c/p>\n\u003cfigure id=\"attachment_122964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122964\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_7805-new.jpg\" alt=\"El Porteño counter in Ferry Building\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Porteño counter in Ferry Building \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our experience was good, if not great. Important to note is that, at the Ferry Building location, our server didn’t offer to heat the empanadas. It’s not a huge oversight, as many people worldwide eat room-temperature empanadas every day; in fact, these were still warm, though not hot. But a bit of crisping up, in my estimation, would’ve benefited the batch of six we ordered. At the very least, it would’ve been nice to have been offered the option.\u003c/p>\n\u003cp>We tried the camarones (shrimp), acelga (chard), jamón y queso (prosciutto and cheese), carne (beef) and champiñones (mushroom), then threw in a manzana (apple) just to try a non-savory empanada.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"122975,122976\"]\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"122979,122980\"]\u003c/p>\n\u003cp>The camarones was a favorite: Bay shrimp with aged parmesan and green onions, a lovely combination of sweet seafood and tangy onions and cheese. Also a hit was the acelga, with organic Swiss chard, gruyere and toasted pinenuts.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"122967,122968\"]\u003c/p>\n\u003cp>The mushroom version, which turned out to be a throughline across all five spots, was particularly rich, shallot-laden and mixed with parmesan and crème fraîche.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" size=\"full\" columns=\"2\" ids=\"122977,122978\"]\u003c/p>\n\u003cp>The traditional carne, also a selection we tried at all five venues, was a bit flat here. The filling mixture of ground beef, onion, olives, raisins and eggs was rather bland, but the chimichurri, with lots of vinegar, helped.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"122971,122970\"]\u003c/p>\n\u003cp>The apple empanada would’ve been more satisfying if it had contained a bit more fruit to all the dough, but the flavor was nice.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"122981,122982\"]\u003c/p>\n\u003cp>There’s nowhere to sit inside the Ferry Building, so take your lunch outside. But beware of hungry seagulls, who’ll snatch your food right up if you turn your back, even for a second.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"122974,122966\"]\u003c/p>\n\u003cp>\u003ca href=\"http://elportenosf.com/\">\u003cstrong>El Porteño\u003c/strong>\u003c/a>\u003cbr>\nOne Ferry Building, #18\u003cbr>\nSan Francisco, CA 94111 [\u003ca href=\"https://goo.gl/DVC2YM\">Map\u003c/a>]\u003cbr>\nPh: (510) 513-4529\u003cbr>\nHours: Mon-Fri, 9am-7pm; Sat, 8am-7pm; 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/El-Porte%C3%B1o-Empanadas/283395721258?ref=br_tf\">@El-Porteno-Empanadas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ElPorteno\">@ElPorteno\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>Tanguito\u003c/h2>\n\u003cfigure id=\"attachment_123116\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123116\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_8426-new.jpg\" alt=\"Tanguito empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanguito empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The final spot on our empanada tour, \u003ca href=\"https://www.yelp.com/biz/tanguito-san-francisco\">Tanguito,\u003c/a> we sought out upon recommendation from a number of friends. A truck in the odd location of Fisherman’s Wharf (odd because it’s not particularly a tourist place) does a good job with a limited menu of empanada choices, and draws a local lunch crowd of neighborhood workers who gather at picnic tables in the tented seating area adjacent to the truck.\u003c/p>\n\u003cfigure id=\"attachment_123114\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123114\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_8416-new.jpg\" alt=\"Tanguito truck and dining area.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanguito truck and dining area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried six kinds of empanadas here, and they were all solidly constructed, prepared and served. The menu leans more toward the tradition Argentinean recipes, perhaps more than any other place we visited, and simplicity is also a value here. The tiny kitchen staff of two took the time to carefully heat the emapanadas we ordered to a perfect crisp.\u003c/p>\n\u003cfigure id=\"attachment_123111\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123111\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_8387-new.jpg\" alt=\"Ordering at the Tanguito truck.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ordering at the Tanguito truck. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Spinach, ground beef, chicken, corn, ham and cheese, and onion empanadas were all very generously stuffed, each prepared with few ingredients, featuring instead the main draw. So, the beef was mostly beef, spiced with onion and a bit of chile pepper; the chicken was simply that, stewed and pulled, sautéed with onion and red bell pepper and carrot.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123119,123120\"]\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"large\" ids=\"123124,123125\"]\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123121,123123\"]\u003c/p>\n\u003cp>The corn, obviously frozen, but sweet and tender, was lightly cheesy. Ham and cheese was something even a picky kid would eat. The surprising favorite had a traditional filling of sautéed onion with a bit of melted cheese: simple, hearty, rich.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123126,123127\"]\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123117,123118\"]\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123129,123130\"]\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2011/10/20/tanguito-restaurant-info/\">\u003cem>Watch Tanguito reviewed in 2011 on Check, Please! Bay Area.\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/tanguito-san-francisco\">\u003cstrong>Tanguito\u003c/strong>\u003c/a>\u003cbr>\n2850 Jones St.\u003cbr>\nSan Francisco, CA 94133 [\u003ca href=\"https://goo.gl/oovgsa\">Map\u003c/a>]\u003cbr>\nPh: (415) 577-4233\u003cbr>\nHours: Tues-Fri, 11:30am-6:30pm; Sat, noon-7:30pm; Sun, noon-6:30pm; closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/tanguitoargentineangrill/\">@tanguitoargintineangrill\u003c/a>\u003cbr>\nPrice Range: $ (under $10) Cash only\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>When you need a savory carb fix, empanadas are abundant in San Francisco, and you’ll do well at any of these five spots that offer both traditional and contemporarily interpreted stuffed pastries. And you can’t beat the prices.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Empanadas, a Latin and South American food staple, are top-notch at these five San Francisco restaurants.\u003c/em>\u003c/p>\n\u003cp>Virtually every culture in the world has some form of savory pastry-based food. The French have gougéres, the Chinese have steamed buns, Greeks and Turks have stuffed vegetable and meat pies, Indians have samosas, and Brits have all manner of savory stuffed dough.\u003c/p>\n\u003cp>American cooking has a history of piecing together traditions from other cultures, and the savory pastries that have most caught on in the U.S. are calzones, meat turnovers, and savory breakfast concoctions involving flour and butter. The South American tradition of empanadas, which can be savory or sweet, has taken root in San Francisco, not as an Americanized food, but straight out of Argentina, widely considered to be the home of the world’s best empanadas. This guide covers the five top spots for empanadas in the city, four Argentinian—plus one that happens to be Chilean, a variation on the usual theme.\u003c/p>\n\u003cp>Basically, empanadas are street food: portable, easy to manage with one hand, and good at room temperature or heated. So, it’s no wonder that they’re a popular choice in a major American city where sit-down meals are expensive and time-consuming. The range of variety among fillings is also impressive. All are baked, and not fried, which is an important distinction from some of the less authentic (and greasier) versions you might encounter.\u003c/p>\n\u003ch2>El Sur Empanadas\u003c/h2>\n\u003cfigure id=\"attachment_123035\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-123035\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5649-new.jpg\" alt=\"El Sur Empanadas\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">El Sur Empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The best empanadas we found in San Francisco are, hands-down, those at the new brick-and-mortar version of the food truck Marianne Despres has operated out of a vintage 1970s Citroën since 2012. Her new shop, \u003ca href=\"http://www.elsursf.com/\">El Sur\u003c/a>, is now open in Potrero Hill. The secret of Despues’ success, aside from her many years spent in Argentina, might simply be attributed to the homemade suet rendered in house that makes the dough so flaky. But the fillings here are also of the highest quality, both in terms of ingredients and their combination. And the homemade sauces, both the traditional chimichurri and and spicy salsa criolla, are the final touch that lands these at the top of our list.\u003c/p>\n\u003cfigure id=\"attachment_123018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123018\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5800-new.jpg\" alt=\"Inside El Sur's storefront.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside El Sur's storefront. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried all five of the empanadas on the menu, which also includes salads and gluten-free skewers options. It was impossible to choose a favorite. The pastry, pressed into various shapes after stuffing to indicate each filling, is crisp, flaky, moist and absorbent, basically everything you might ask of a dough.\u003c/p>\n\u003cfigure id=\"attachment_123047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123047\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5650-new1.jpg\" alt=\"El Sur empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The “traditional” is stuffed with hand-cut grassfed beef from Five Dot Ranch, onion, oregano, olive, pimentón and egg. This is a good place to start, as it features the balanced flavors of the region: meat with sweet red peppers and salty olives, offset by eggs. Pollo saltado is stuffed with chicken, onion, tomato, parsley, and a pleasing hint of serrano chile. The Parisien is as rich as the name implies: Kurobuta ham with a creamy sauce made of five cheeses, along with another ham, prosciutto, and two kinds of onions, green and chives.\u003c/p>\n\u003cfigure id=\"attachment_123023\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123023\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5739-new.jpg\" alt=\"The “traditional” is stuffed with hand-cut grassfed beef from Five Dot Ranch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The “traditional” is stuffed with hand-cut grassfed beef from Five Dot Ranch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123022\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5761-new.jpg\" alt=\"Pollo Saltado\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pollo Saltado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123021\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5780-new.jpg\" alt=\"The Parisien\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Parisien \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are two vegetarian options, verde and champiñones, the former with Swiss chard, spinach, onion, cheese sauce, olive and egg, and the latter with buttery button mushrooms sautéed with shallots, mixed with provolone (stringy rather than creamy), crème fraîche and chives. In lieu of the suet used for the non-vegetarian empanadas, Despres makes a special dough with eggs and butter for these.\u003c/p>\n\u003cfigure id=\"attachment_123025\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123025\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5719-new.jpg\" alt=\"The Verde includes with Swiss chard, spinach, onion, cheese sauce, olive and egg.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Verde includes with Swiss chard, spinach, onion, cheese sauce, olive and egg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123024\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5725-new.jpg\" alt=\"The champiñones includes buttery button mushrooms sautéed with shallots, mixed with provolone, crème fraîche and chives.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The champiñones includes buttery button mushrooms sautéed with shallots, mixed with provolone, crème fraîche and chives. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The two sauces go with all five of the empanadas equally. I have a slight preference for the traditional chimichurri on the beef- and chicken-stuffed empanadas and the spicy criolla, higher in acidity, on the empanadas with creamier sauces (the Parisien and the verde). The mushroom was quite good without any adornment.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The new sit-down space is light-filled, service is friendly and well organized, and a glimpse into the huge kitchen reveals a precise, smooth-running operation. We’ll be back to try the rest of the menu.\u003c/p>\n\u003cfigure id=\"attachment_123016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123016\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5807-new.jpg\" alt=\"El Sur empanadas being made in the kitchen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur empanadas being made in the kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.elsursf.com/\">\u003cstrong>El Sur Empanadas\u003c/strong>\u003c/a>\u003cbr>\n300 De Haro St., Ste. 342\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/QAuCUC\">Map\u003c/a>]\u003cbr>\nPh: (415) 530-2803\u003cbr>\nHours: Mon-Fri, 10am-2pm; closed Sat and Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/elsursf\">@elsursf\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://www.twitter.com/elsursf\"> @elsursf\u003c/a>\u003cbr>\nInstagram: @ \u003ca href=\"https://www.instagram.com/elsursf\">elsursf\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>Chile Lindo\u003c/h2>\n\u003cfigure id=\"attachment_123049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123049\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5973-new.jpg\" alt=\"Outdoor seating at Chile Lindo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outdoor seating at Chile Lindo in the Mission. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Chilean entry on our list of five empanada spots, \u003ca href=\"http://www.chilelindo.com/\">Chile Lindo\u003c/a>, doubles as a fun place to immerse oneself in the Mission District, as all the seating is at an outdoor counter (just five stools) and most of the business is to-go orders which people line up for down the block.\u003c/p>\n\u003cp>Inside, chef-owner Paula Tejada works solo and steadily, prepping and baking her handmade stuffed-dough delights.\u003c/p>\n\u003cfigure id=\"attachment_123050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123050\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5980-new.jpg\" alt=\"Chef-owner Paula Tejada working inside Chile Lindo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef-owner Paula Tejada working inside Chile Lindo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main difference between Chilean and Argentinian empanadas is that Chilean dough tends to be more bready (less flaky) and the filling-to-dough ration tends to be a bit more substantial than the typical Argentinian empanada. It also seems that seasonings here are more elaborate than at the Argentinian spots (though they’re the same for all the empanadas).\u003c/p>\n\u003cp>And, of course, the stuffings feature regional variations, as well. We tried all six empanadas available the day we visited, and all were stuffed generously with a variety of fillings.\u003c/p>\n\u003cp>The “classic pino” is made with Niman Ranch beef, onions, raisins, olive and egg, seasoned with cumin, paprika, rock salt and fresh-ground pepper. The raisins give the mixture a sweetness that’s nicely offset by the spice mixture. The olives (the black Mission olives we rarely see on California menus anymore) are carefully placed one on each side, so that if you cut the empanada in half, each side contains a salty morsel.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Also traditional is the Goooool Al Merken, a spicy version of the class pino, kicked up with the addition of merken chiles, a Mapuche spice. This was my favorite of the bunch, and it’s also the most distinctively Chilean (because of the addition of this unique chile).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The straight-ahead pollo empanada is made with Mary’s chicken, cooked with onions and the same spice mixture that flavor the two above.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The chilanga and the jamón y queso are both cheese- and jalapeno-stuffed, the latter with ham as well.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The strangest menu item, essential in a trendy SF neighborhood, is the vegan empanada, whose main ingredient is Yves Meatless soy-based meat substitute (again, seasoned with the above spice mixture). It’s not the kind of thing most people would order, unless pressed by dietary restrictions, largely because it doesn’t have the fat required to make the whole mixture hang together.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The experience of sitting at the counter and watching the action, both inside the tiny kitchen and outside on the street, is a big draw. And the bags the goods are served in give re-heating instructions, with the important “DO NOT MICROWAVE” in all-caps. That, of course, would ruin the crispness of the dough.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chilelindo.com/\">\u003cstrong>Chile Lindo\u003c/strong>\u003c/a>\u003cbr>\n2944 16\u003csup>th\u003c/sup> St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/29rj5B\">Map\u003c/a>]\u003cbr>\nPh: (415) 621-6108\u003cbr>\nHours: Mon-Fri, 8am-8pm; Sat, 10am-6pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChileLindoSF/\">@ChileLindoSF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chilelindo?lang=en\">@chilelindo\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>Venga Empanadas\u003c/h2>\n\u003cfigure id=\"attachment_123077\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123077\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5815-new.jpg\" alt=\"Inside Venga Empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Venga Empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.vengaempanadas.com/\">Venga Empanadas,\u003c/a> also in the Mission, offers an exhaustive menu of 20 choices, such that we could only try a fraction of the possibilities. This counter-service place is hopping pretty much all day long, with folks stopping in to get breakfast empanadas to go and others settling in for lunch, inside or outside, with salads and other non-empanada menu items and wine and beer for later in the day. Homemade fruit drinks are excellent accompaniments. (We had the mango and the strawberry.)\u003c/p>\n\u003cfigure id=\"attachment_123079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123079\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5836-new.jpg\" alt=\"Homemade fruit drinks (mango and strawberry) are excellent accompaniments.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade fruit drinks (mango and strawberry) are excellent accompaniments. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The empanadas here tend to be baked to greater doneness that at the other spots, lending more crispness to the final product. The name of the place, Venga, is stamped into the crimped part of the dough, called the “repulge.” Venga is certainly the spot among the five on this list that offers the widest range of fillings, from a Californiafied veggie option that includes Napa cabbage to a traditional “aji gallina,” version of chicken with yellow peppers.\u003c/p>\n\u003cfigure id=\"attachment_123093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123093\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5856-new.jpg\" alt=\"Venga, is stamped into the crimped part of the dough, called the “repulge.”\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Venga, is stamped into the crimped part of the dough, called the “repulge.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of the seven we tried, my favorites were the most traditional: the aforementioned aji gallina; the mushroom with zucchini, onions and fresh herbs; the ground beef with onions, red bell pepper and hardboiled egg; and the sweet corn with red bell pepper and mozzarella. The chimichurri sauce here is particularly mild, but a hot chile sauce available on all the tables remedies that.\u003c/p>\n\u003cul>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/ul>\n\u003cp>What’s great about Venga is that the dough is consistently prepared and baked, so all you need to do is decide what fillings you prefer. The rest takes care of itself.\u003c/p>\n\u003cp>\u003ca href=\"http://www.vengaempanadas.com/\">\u003cstrong>Venga Empanadas\u003c/strong>\u003c/a>\u003cbr>\n443 Valencia St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/bxxgaJ\">Map\u003c/a>]\u003cbr>\nPh: (415) 552-5895\u003cbr>\nHours: Sun and Mon-Thu, 8:30am-8pm; Fri-Sat, 8:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Vengaempanadas\">@Vengaempanadas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vengaempanadas\">@VengaEmpanadas\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>El Porteño\u003c/h2>\n\u003cfigure id=\"attachment_122973\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122973\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_7854-new.jpg\" alt=\"El Porteño empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Porteño empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://elportenosf.com/\">El Porteño\u003c/a> is, perhaps, the best-known spot on this list. With an active truck that also covers the East Bay, and an always-busy Ferry Building location, El Porteño has a reputation in the city for serving some of the best empanadas.\u003c/p>\n\u003cfigure id=\"attachment_122964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122964\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_7805-new.jpg\" alt=\"El Porteño counter in Ferry Building\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Porteño counter in Ferry Building \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our experience was good, if not great. Important to note is that, at the Ferry Building location, our server didn’t offer to heat the empanadas. It’s not a huge oversight, as many people worldwide eat room-temperature empanadas every day; in fact, these were still warm, though not hot. But a bit of crisping up, in my estimation, would’ve benefited the batch of six we ordered. At the very least, it would’ve been nice to have been offered the option.\u003c/p>\n\u003cp>We tried the camarones (shrimp), acelga (chard), jamón y queso (prosciutto and cheese), carne (beef) and champiñones (mushroom), then threw in a manzana (apple) just to try a non-savory empanada.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The camarones was a favorite: Bay shrimp with aged parmesan and green onions, a lovely combination of sweet seafood and tangy onions and cheese. Also a hit was the acelga, with organic Swiss chard, gruyere and toasted pinenuts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The mushroom version, which turned out to be a throughline across all five spots, was particularly rich, shallot-laden and mixed with parmesan and crème fraîche.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The traditional carne, also a selection we tried at all five venues, was a bit flat here. The filling mixture of ground beef, onion, olives, raisins and eggs was rather bland, but the chimichurri, with lots of vinegar, helped.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The apple empanada would’ve been more satisfying if it had contained a bit more fruit to all the dough, but the flavor was nice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There’s nowhere to sit inside the Ferry Building, so take your lunch outside. But beware of hungry seagulls, who’ll snatch your food right up if you turn your back, even for a second.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://elportenosf.com/\">\u003cstrong>El Porteño\u003c/strong>\u003c/a>\u003cbr>\nOne Ferry Building, #18\u003cbr>\nSan Francisco, CA 94111 [\u003ca href=\"https://goo.gl/DVC2YM\">Map\u003c/a>]\u003cbr>\nPh: (510) 513-4529\u003cbr>\nHours: Mon-Fri, 9am-7pm; Sat, 8am-7pm; 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/El-Porte%C3%B1o-Empanadas/283395721258?ref=br_tf\">@El-Porteno-Empanadas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ElPorteno\">@ElPorteno\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>Tanguito\u003c/h2>\n\u003cfigure id=\"attachment_123116\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123116\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_8426-new.jpg\" alt=\"Tanguito empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanguito empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The final spot on our empanada tour, \u003ca href=\"https://www.yelp.com/biz/tanguito-san-francisco\">Tanguito,\u003c/a> we sought out upon recommendation from a number of friends. A truck in the odd location of Fisherman’s Wharf (odd because it’s not particularly a tourist place) does a good job with a limited menu of empanada choices, and draws a local lunch crowd of neighborhood workers who gather at picnic tables in the tented seating area adjacent to the truck.\u003c/p>\n\u003cfigure id=\"attachment_123114\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123114\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_8416-new.jpg\" alt=\"Tanguito truck and dining area.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanguito truck and dining area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried six kinds of empanadas here, and they were all solidly constructed, prepared and served. The menu leans more toward the tradition Argentinean recipes, perhaps more than any other place we visited, and simplicity is also a value here. The tiny kitchen staff of two took the time to carefully heat the emapanadas we ordered to a perfect crisp.\u003c/p>\n\u003cfigure id=\"attachment_123111\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123111\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_8387-new.jpg\" alt=\"Ordering at the Tanguito truck.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ordering at the Tanguito truck. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Spinach, ground beef, chicken, corn, ham and cheese, and onion empanadas were all very generously stuffed, each prepared with few ingredients, featuring instead the main draw. So, the beef was mostly beef, spiced with onion and a bit of chile pepper; the chicken was simply that, stewed and pulled, sautéed with onion and red bell pepper and carrot.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2011/10/20/tanguito-restaurant-info/\">\u003cem>Watch Tanguito reviewed in 2011 on Check, Please! Bay Area.\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/tanguito-san-francisco\">\u003cstrong>Tanguito\u003c/strong>\u003c/a>\u003cbr>\n2850 Jones St.\u003cbr>\nSan Francisco, CA 94133 [\u003ca href=\"https://goo.gl/oovgsa\">Map\u003c/a>]\u003cbr>\nPh: (415) 577-4233\u003cbr>\nHours: Tues-Fri, 11:30am-6:30pm; Sat, noon-7:30pm; Sun, noon-6:30pm; closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/tanguitoargentineangrill/\">@tanguitoargintineangrill\u003c/a>\u003cbr>\nPrice Range: $ (under $10) Cash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
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