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"disqusTitle": "Clove and Hoof: A New Butcher and Sandwich Shop in Oakland's Temescal",
"title": "Clove and Hoof: A New Butcher and Sandwich Shop in Oakland's Temescal",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_90981\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52761-720x540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52761-720x540.jpg\" alt=\"The interior of Clove and Hoof offers a homey-kind of vibe, with plenty of counter seats facing the windows. Photo: Alix Wall\" width=\"720\" height=\"540\" class=\"size-full wp-image-90981\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The interior of Clove and Hoof offers a homey-kind of vibe, with plenty of counter seats facing the windows. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.berkeleyside.com/author/alix-wall/\" target=\"_blank\">Alix Wall\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2014/12/10/clove-and-hoof-a-meaty-addition-to-temescal/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (12/10/14)\u003c/p>\n\u003cp>Temescal already has its \u003ca href=\"http://www.berkeleyside.com/2014/06/30/oakland-mac-n-cheese-mecca-homeroom-expands/\" target=\"_blank\">church of cheese\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/2013/09/25/the-hogs-apothecary-not-an-insult-to-vegetarians/\" target=\"_blank\">pantheon to pork\u003c/a>, so now let us take a moment to welcome its latest arrival: a brand new cathedral for the carnivorously inclined: \u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">Clove and Hoof\u003c/a>, a butcher and sandwich shop on the corner of Broadway and 40th Street.\u003c/p>\n\u003cp>Opened by Analiesa Gosnell, the general manager and John Blevins, executive chef, the pair has a wealth of butchery experience, working at such places as Café Rouge and 4505 Meats between them, and most recently, studying butchery in France.\u003c/p>\n\u003cp>Clove and Hoof specializes in whole animal butchery, and its gleaming display case has multiple cuts and varieties of grass-fed animals from Jenner Family Beef and Magruder Lamb, to name a few, to choose from.\u003c/p>\n\u003cfigure id=\"attachment_90977\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_5283-720x960.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_5283-720x960.jpg\" alt=\"Clove and Hoof: new to Temescal. Photo: Alix Wall\" width=\"300\" class=\"size-full wp-image-90977\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof: new to Temescal. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>The interior offers a homey-kind of vibe, with plenty of counter seats facing the windows. The mismatched silverware and paper napkins sit in large cans on the tables. A refrigerator case full of meat stocks and house-made sauerkraut and kimchi greets you when you first line up at the counter, with multicolored jars of house-made pickles on shelves above them. Clearly, they are going for an old-time vibe as is evident by their beverage selection, which includes Milwaukee’s Best in the beer department, Boylan’s Seltzer and IBC Rootbeer for the soft drinks, as well as no one’s favorite, Yoo-Hoo chocolate drink.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the open kitchen, employees are both breaking down animals and making sandwiches. Toward the back, a glass case full of cookbooks holds an impressive collection, including the six-volume \u003cem>Modernist Cuisine\u003c/em> by Microsoft cofounder Nathan Myhrvoid, which retails for over $500. The message seems to be: “We aren’t f#%^&* around.”\u003c/p>\n\u003cp>While the place was still in soft opening when we visited, and its charcuterie program should be rolling out soon, with entrées and dinner service happening by early next year, the menu looked so enticing that as neighbors, we couldn’t help ourselves but stop in. We wanted to sample the sandwiches, and bring along some hungry friends with us. But given its soft opening mode, and the fact that they solicited feedback from us about our meal, let’s consider this a preview, rather than a review.\u003c/p>\n\u003cfigure id=\"attachment_90980\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52641-720x540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52641-720x540.jpg\" alt=\"The Cuban: porchetta di testa, smoked loin, roasted persimmon mustard, fermented dill pickles, and gruyere on a hero roll. Photo: Alix Wall\" width=\"720\" height=\"540\" class=\"size-full wp-image-90980\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Cuban: porchetta di testa, smoked loin, roasted persimmon mustard, fermented dill pickles, and gruyere on a hero roll. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>We had a choice of six sandos to choose from, five of them meat and one vegetarian. While it’s difficult to fathom why a vegetarian would come here, there are those occasions when one is in a larger group and gets overruled, and it’s great they are doing more than paying lip-service to veggies, as their one veg sandwich does sound worth trying: lager-steamed broccoli florets with warm beer cheese fondue, broccoli stem sauerkraut and pickled mustard seeds on a French hero roll. I don’t think I’ve ever had a broccoli cheese sandwich before, and with all the other offerings, it was a no-brainer that we were not going to choose this one, but I give them points for originality. I’ve also seen they do an egg salad with kimchi, but that was not on offer when we were there.\u003c/p>\n\u003cfigure id=\"attachment_90978\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52591-720x540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52591-720x540.jpg\" alt=\"Clove and Hoof’s gleaming display case has multiple cuts and varieties of grass-fed animals from Jenner Family Beef and Magruder Lamb, to name a few. Photo: Alix Wall\" width=\"720\" height=\"540\" class=\"size-full wp-image-90978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof’s gleaming display case has multiple cuts and varieties of grass-fed animals from Jenner Family Beef and Magruder Lamb, to name a few. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>If you don’t want to read further, here’s the essential info: we loved what we ate and we will be back, though making this place a daily habit could be hazardous to one’s health. Here’s what we tried.\u003c/p>\n\u003cp>\u003cstrong>The Cuban $14:\u003c/strong> porchetta di testa, smoked loin, roasted persimmon mustard, fermented dill pickles, and gruyere on a hero roll – this wasn’t your garden variety ham and cheese. It tasted more bacon-y – and therefore ,fatty – than a traditional Cuban. Because of the house-made mustard, the predominant flavor was sweet. Loved it.\u003c/p>\n\u003cp>\u003cstrong>The Cheese Steak $15:\u003c/strong> thinly-sliced sirloin, onion confit, grilled trumpet mushrooms, pickled okra and warm beer cheese fondue on a hero roll. Given that a cheese steak is usually just a steak sandwich with cheese (or Cheese Whiz, in certain parts, like Philadelphia, where it originated) this was a vast improvement on the original. However, with the richness of the cheese fondue and mushrooms, we felt it tasted a bit like beef stroganoff in a roll. The pickled okra could have been played up to cut the richness, as it was barely noticed. Again, loved it, but not sure I’d order it again.\u003c/p>\n\u003cfigure id=\"attachment_90983\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.25-AM-720x536.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.25-AM-720x536.png\" alt=\"Clove and Hoof Burger: two 4-ounce beef patties, caramelized onion jam, pimento cheese, chopped romaine and pickle mayo on a rustic roll. Photo: Alix Wall\" width=\"720\" height=\"536\" class=\"size-full wp-image-90983\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof Burger: two 4-ounce beef patties, caramelized onion jam, pimento cheese, chopped romaine and pickle mayo on a rustic roll. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Fried Chicken $13:\u003c/strong> with fish sauce caramel, Old Bay Butter, apple celery leaf slaw, and pomegranate seeds on a French hero roll. This sando was comprised of two juicy thighs, which by the time they were battered and fried, looked ginormous; with a salad, it could easily be split by two people. The chicken was still pink inside, rarer than most people like, but we didn’t find that to be a problem. We loved the sweetness the caramel added, as well as the tanginess of the pomegranate seeds. Barely tasted the Old Bay butter, but didn’t miss it. It takes guts to do a fried chicken sandwich within a mile of here without the inevitable comparisons to Bakesale Betty’s, but they’ve managed to come up with a worthy competitor. Loved it.\u003c/p>\n\u003cfigure id=\"attachment_90984\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.33-AM-720x541.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.33-AM-720x541.png\" alt=\"The Fried Chicken: with fish sauce caramel, Old Bay Butter, apple celery leaf slaw, and pomegranate seeds on a French hero roll. Photo: Alix Wall\" width=\"720\" height=\"541\" class=\"size-full wp-image-90984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fried Chicken: with fish sauce caramel, Old Bay Butter, apple celery leaf slaw, and pomegranate seeds on a French hero roll. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>C & H Burger $14:\u003c/strong> two 4-ounce beef patties, caramelized onion jam, pimento cheese, chopped romaine and pickle mayo on a rustic roll: Who doesn’t love a good burger? Unfortunately, this one is not in the running, yet. This was the least successful sandwich, it too wet, a bit of a mess, — and not in the finger-licking, good way – with the flavors muddled. A slice of cheese would have been preferred rather than a gloppy sauce. Also the patties themselves could have had more char. Liked it but didn’t love it. All sandos came with a small side salad of mixed greens, nothing fancy but a fine side.\u003c/p>\n\u003cp>A small serving of cassoulet at $4 was perhaps the best bargain on the menu, and one of the tastiest. Earthy and rich, it was perhaps overkill with sandwiches like these, but that’s kind of the point at a place like this, isn’t it? As were the hand-cut beef tallow fries $4, served with a side of (not enough) pickle mayo.\u003c/p>\n\u003cfigure id=\"attachment_90982\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.16-AM-720x541.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.16-AM-720x541.png\" alt=\"A salad of shaved apples and persimmons, arugula, apple butter vinaigrette, Point Reyes blue crema and toasted walnuts. Photo: Alix Wall\" width=\"720\" height=\"541\" class=\"size-full wp-image-90982\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A salad of shaved apples and persimmons, arugula, apple butter vinaigrette, Point Reyes blue crema and toasted walnuts. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>We split a salad four ways: shaved apples and persimmons, arugula, apple butter vinaigrette, Point Reyes blue crema and toasted walnuts $11, which was a great way to cut all the heaviness of the meal. The crema was in a puddle at the bottom, meaning I didn’t notice it until later, and actually loved the freshness of the salad even without the crema because it was such a needed contrast to everything else. The arugula/fruit/nut/cheese combo can seem so overdone, but there’s a reason there’s a version in so many restaurants, because it just works. The apple butter vinaigrette was a new twist, and it’s good to know that the vegetarian dishes here don’t get short shrift.\u003c/p>\n\u003cp>But again, who would come to a place called Clove and Hoof to order a salad? When meat is offered this way, this consciously, with this much thought put to how it’s raised and what accoutrements best suit it, it’s almost a crime not to order it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">\u003cstrong>Clove and Hoof\u003c/strong>\u003c/a>: \u003cstrong>4001 Broadway, Oakland. Open Wed–Sun 11am to 6pm. Connect with them on\u003c/strong> \u003ca href=\"https://www.facebook.com/CloveAndHoof\" target=\"_blank\">\u003cstrong>Facebook\u003c/strong>\u003c/a> \u003cstrong>and\u003c/strong> \u003ca href=\"https://twitter.com/clove_and_hoof\" target=\"_blank\">\u003cstrong>Twitter\u003c/strong>\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Temescal already has its church of cheese and pantheon to pork, so now let us take a moment to welcome its latest arrival: a brand new cathedral for the carnivorously inclined: Clove and Hoof, a butcher and sandwich shop on the corner of Broadway and 40th Street.\r\n",
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"description": "Temescal already has its church of cheese and pantheon to pork, so now let us take a moment to welcome its latest arrival: a brand new cathedral for the carnivorously inclined: Clove and Hoof, a butcher and sandwich shop on the corner of Broadway and 40th Street.\r\n",
"title": "Clove and Hoof: A New Butcher and Sandwich Shop in Oakland's Temescal | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90981\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52761-720x540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52761-720x540.jpg\" alt=\"The interior of Clove and Hoof offers a homey-kind of vibe, with plenty of counter seats facing the windows. Photo: Alix Wall\" width=\"720\" height=\"540\" class=\"size-full wp-image-90981\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The interior of Clove and Hoof offers a homey-kind of vibe, with plenty of counter seats facing the windows. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.berkeleyside.com/author/alix-wall/\" target=\"_blank\">Alix Wall\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2014/12/10/clove-and-hoof-a-meaty-addition-to-temescal/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (12/10/14)\u003c/p>\n\u003cp>Temescal already has its \u003ca href=\"http://www.berkeleyside.com/2014/06/30/oakland-mac-n-cheese-mecca-homeroom-expands/\" target=\"_blank\">church of cheese\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/2013/09/25/the-hogs-apothecary-not-an-insult-to-vegetarians/\" target=\"_blank\">pantheon to pork\u003c/a>, so now let us take a moment to welcome its latest arrival: a brand new cathedral for the carnivorously inclined: \u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">Clove and Hoof\u003c/a>, a butcher and sandwich shop on the corner of Broadway and 40th Street.\u003c/p>\n\u003cp>Opened by Analiesa Gosnell, the general manager and John Blevins, executive chef, the pair has a wealth of butchery experience, working at such places as Café Rouge and 4505 Meats between them, and most recently, studying butchery in France.\u003c/p>\n\u003cp>Clove and Hoof specializes in whole animal butchery, and its gleaming display case has multiple cuts and varieties of grass-fed animals from Jenner Family Beef and Magruder Lamb, to name a few, to choose from.\u003c/p>\n\u003cfigure id=\"attachment_90977\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_5283-720x960.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_5283-720x960.jpg\" alt=\"Clove and Hoof: new to Temescal. Photo: Alix Wall\" width=\"300\" class=\"size-full wp-image-90977\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof: new to Temescal. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>The interior offers a homey-kind of vibe, with plenty of counter seats facing the windows. The mismatched silverware and paper napkins sit in large cans on the tables. A refrigerator case full of meat stocks and house-made sauerkraut and kimchi greets you when you first line up at the counter, with multicolored jars of house-made pickles on shelves above them. Clearly, they are going for an old-time vibe as is evident by their beverage selection, which includes Milwaukee’s Best in the beer department, Boylan’s Seltzer and IBC Rootbeer for the soft drinks, as well as no one’s favorite, Yoo-Hoo chocolate drink.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the open kitchen, employees are both breaking down animals and making sandwiches. Toward the back, a glass case full of cookbooks holds an impressive collection, including the six-volume \u003cem>Modernist Cuisine\u003c/em> by Microsoft cofounder Nathan Myhrvoid, which retails for over $500. The message seems to be: “We aren’t f#%^&* around.”\u003c/p>\n\u003cp>While the place was still in soft opening when we visited, and its charcuterie program should be rolling out soon, with entrées and dinner service happening by early next year, the menu looked so enticing that as neighbors, we couldn’t help ourselves but stop in. We wanted to sample the sandwiches, and bring along some hungry friends with us. But given its soft opening mode, and the fact that they solicited feedback from us about our meal, let’s consider this a preview, rather than a review.\u003c/p>\n\u003cfigure id=\"attachment_90980\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52641-720x540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52641-720x540.jpg\" alt=\"The Cuban: porchetta di testa, smoked loin, roasted persimmon mustard, fermented dill pickles, and gruyere on a hero roll. Photo: Alix Wall\" width=\"720\" height=\"540\" class=\"size-full wp-image-90980\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Cuban: porchetta di testa, smoked loin, roasted persimmon mustard, fermented dill pickles, and gruyere on a hero roll. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>We had a choice of six sandos to choose from, five of them meat and one vegetarian. While it’s difficult to fathom why a vegetarian would come here, there are those occasions when one is in a larger group and gets overruled, and it’s great they are doing more than paying lip-service to veggies, as their one veg sandwich does sound worth trying: lager-steamed broccoli florets with warm beer cheese fondue, broccoli stem sauerkraut and pickled mustard seeds on a French hero roll. I don’t think I’ve ever had a broccoli cheese sandwich before, and with all the other offerings, it was a no-brainer that we were not going to choose this one, but I give them points for originality. I’ve also seen they do an egg salad with kimchi, but that was not on offer when we were there.\u003c/p>\n\u003cfigure id=\"attachment_90978\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52591-720x540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52591-720x540.jpg\" alt=\"Clove and Hoof’s gleaming display case has multiple cuts and varieties of grass-fed animals from Jenner Family Beef and Magruder Lamb, to name a few. Photo: Alix Wall\" width=\"720\" height=\"540\" class=\"size-full wp-image-90978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof’s gleaming display case has multiple cuts and varieties of grass-fed animals from Jenner Family Beef and Magruder Lamb, to name a few. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>If you don’t want to read further, here’s the essential info: we loved what we ate and we will be back, though making this place a daily habit could be hazardous to one’s health. Here’s what we tried.\u003c/p>\n\u003cp>\u003cstrong>The Cuban $14:\u003c/strong> porchetta di testa, smoked loin, roasted persimmon mustard, fermented dill pickles, and gruyere on a hero roll – this wasn’t your garden variety ham and cheese. It tasted more bacon-y – and therefore ,fatty – than a traditional Cuban. Because of the house-made mustard, the predominant flavor was sweet. Loved it.\u003c/p>\n\u003cp>\u003cstrong>The Cheese Steak $15:\u003c/strong> thinly-sliced sirloin, onion confit, grilled trumpet mushrooms, pickled okra and warm beer cheese fondue on a hero roll. Given that a cheese steak is usually just a steak sandwich with cheese (or Cheese Whiz, in certain parts, like Philadelphia, where it originated) this was a vast improvement on the original. However, with the richness of the cheese fondue and mushrooms, we felt it tasted a bit like beef stroganoff in a roll. The pickled okra could have been played up to cut the richness, as it was barely noticed. Again, loved it, but not sure I’d order it again.\u003c/p>\n\u003cfigure id=\"attachment_90983\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.25-AM-720x536.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.25-AM-720x536.png\" alt=\"Clove and Hoof Burger: two 4-ounce beef patties, caramelized onion jam, pimento cheese, chopped romaine and pickle mayo on a rustic roll. Photo: Alix Wall\" width=\"720\" height=\"536\" class=\"size-full wp-image-90983\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof Burger: two 4-ounce beef patties, caramelized onion jam, pimento cheese, chopped romaine and pickle mayo on a rustic roll. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Fried Chicken $13:\u003c/strong> with fish sauce caramel, Old Bay Butter, apple celery leaf slaw, and pomegranate seeds on a French hero roll. This sando was comprised of two juicy thighs, which by the time they were battered and fried, looked ginormous; with a salad, it could easily be split by two people. The chicken was still pink inside, rarer than most people like, but we didn’t find that to be a problem. We loved the sweetness the caramel added, as well as the tanginess of the pomegranate seeds. Barely tasted the Old Bay butter, but didn’t miss it. It takes guts to do a fried chicken sandwich within a mile of here without the inevitable comparisons to Bakesale Betty’s, but they’ve managed to come up with a worthy competitor. Loved it.\u003c/p>\n\u003cfigure id=\"attachment_90984\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.33-AM-720x541.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.33-AM-720x541.png\" alt=\"The Fried Chicken: with fish sauce caramel, Old Bay Butter, apple celery leaf slaw, and pomegranate seeds on a French hero roll. Photo: Alix Wall\" width=\"720\" height=\"541\" class=\"size-full wp-image-90984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fried Chicken: with fish sauce caramel, Old Bay Butter, apple celery leaf slaw, and pomegranate seeds on a French hero roll. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>C & H Burger $14:\u003c/strong> two 4-ounce beef patties, caramelized onion jam, pimento cheese, chopped romaine and pickle mayo on a rustic roll: Who doesn’t love a good burger? Unfortunately, this one is not in the running, yet. This was the least successful sandwich, it too wet, a bit of a mess, — and not in the finger-licking, good way – with the flavors muddled. A slice of cheese would have been preferred rather than a gloppy sauce. Also the patties themselves could have had more char. Liked it but didn’t love it. All sandos came with a small side salad of mixed greens, nothing fancy but a fine side.\u003c/p>\n\u003cp>A small serving of cassoulet at $4 was perhaps the best bargain on the menu, and one of the tastiest. Earthy and rich, it was perhaps overkill with sandwiches like these, but that’s kind of the point at a place like this, isn’t it? As were the hand-cut beef tallow fries $4, served with a side of (not enough) pickle mayo.\u003c/p>\n\u003cfigure id=\"attachment_90982\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.16-AM-720x541.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.16-AM-720x541.png\" alt=\"A salad of shaved apples and persimmons, arugula, apple butter vinaigrette, Point Reyes blue crema and toasted walnuts. Photo: Alix Wall\" width=\"720\" height=\"541\" class=\"size-full wp-image-90982\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A salad of shaved apples and persimmons, arugula, apple butter vinaigrette, Point Reyes blue crema and toasted walnuts. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>We split a salad four ways: shaved apples and persimmons, arugula, apple butter vinaigrette, Point Reyes blue crema and toasted walnuts $11, which was a great way to cut all the heaviness of the meal. The crema was in a puddle at the bottom, meaning I didn’t notice it until later, and actually loved the freshness of the salad even without the crema because it was such a needed contrast to everything else. The arugula/fruit/nut/cheese combo can seem so overdone, but there’s a reason there’s a version in so many restaurants, because it just works. The apple butter vinaigrette was a new twist, and it’s good to know that the vegetarian dishes here don’t get short shrift.\u003c/p>\n\u003cp>But again, who would come to a place called Clove and Hoof to order a salad? When meat is offered this way, this consciously, with this much thought put to how it’s raised and what accoutrements best suit it, it’s almost a crime not to order it.\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://cloveandhoofoakland.com/\" target=\"_blank\">\u003cstrong>Clove and Hoof\u003c/strong>\u003c/a>: \u003cstrong>4001 Broadway, Oakland. Open Wed–Sun 11am to 6pm. Connect with them on\u003c/strong> \u003ca href=\"https://www.facebook.com/CloveAndHoof\" target=\"_blank\">\u003cstrong>Facebook\u003c/strong>\u003c/a> \u003cstrong>and\u003c/strong> \u003ca href=\"https://twitter.com/clove_and_hoof\" target=\"_blank\">\u003cstrong>Twitter\u003c/strong>\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite Asian Soups (Non-Ramen) in the East Bay",
"title": "Bay Area Bites Guide to 10 Favorite Asian Soups (Non-Ramen) in the East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90934,90933,90932\"]\u003c/p>\n\u003cp>Perhaps my biggest discovery, on a rainy December day, was \u003cstrong>Bún Măm Sóc Trăng\u003c/strong>, the epitome of a family-style Vietnamese place, with kids screaming, the one server racing around trying to take care of everyone, and the kitchen turning out huge steaming bowls of perfect soup. My favorite was the \u003cstrong>bún bò hué\u003c/strong>, spicy lemongrass pork, with rectangles of congealed pork blood, semi-circles of fish cakes, and a banana-leaf garnish, with piles of the requisite herbs (Thai basil and mint) and both bean sprouts and cabbage.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">\u003cstrong>Bún Măm Sóc Trăng\u003c/strong>\u003c/a>\u003cbr>\n1326 E. 18th St., Oakland [\u003ca href=\"http://goo.gl/Xwlz8y\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tues-Sun, 8am-5pm; closed Monday\u003cbr>\nPrice Range: $ (Entrees $10 and under) Cash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90922,90921,90920\"]\u003c/p>\n\u003cp>A tried and true spot for local Thai food is \u003cstrong>Chai Thai Noodles\u003c/strong> on International Blvd. in Oakland. While its most popular dishes tend to be the more Americanized ones, like pad Thai (which is overly sweet), the soups are more traditional, more balanced in terms of sweet, salty, spicy, and sour flavors, which is why the \u003cstrong>tom yum\u003c/strong> is a winner: bright, tangy, and very spicy. Shrimp are gently cooked, and mushrooms and galangal provide the requisite earthiness essential to this dish. The small room is airily cheerful, and servers are friendly and knowledgeable. Despite its size, the dining area is family-friendly, and there tend to be kids running around at all hours of the day.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.chaithainoodle.com/\" target=\"_blank\">\u003cstrong>Chai Thai Noodles\u003c/strong>\u003c/a>\u003cbr>\n545 International Blvd., Ste. B, Oakland [\u003ca href=\"http://goo.gl/Eqmg3g\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-2500\u003cbr>\nHours: Sun-Thurs, 11am-9:30pm; Fri-Sat, 11am-10pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90938,90937,90939,90936\"]\u003c/p>\n\u003cp>\u003cstrong>Champa Garden\u003c/strong> is a well-known entity, and Lao food is its calling card. Indeed, the grilled Lao sausages and deservedly famous fried rice balls are destinations unto themselves. But the soups are equally marvelous, two in particular: \u003cstrong>homemade noodle soup\u003c/strong> is a rich version of classic chicken soup, with chewy, hand-pulled rice noodles, fried shallots, and cilantro. \u003cstrong>Lue’s noodle soup\u003c/strong> is made with ho fun (wide, flat rice noodles), fermented bean paste, and pork. There’s even good wine to go alongside from Navarro in Mendocino County; the Edelzwicker is just right for Thai spiciness.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\">\u003cstrong>Champa Garden\u003c/strong>\u003c/a>\u003cbr>\n2012 8th Ave, Oakland [\u003ca href=\"http://goo.gl/SsgyOX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 238-8819\u003cbr>\nHours: Daily, 11:30am-3:30pm and 5pm-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90944,90943,90942\"]\u003c/p>\n\u003cp>\u003cstrong>Chef Lau’s Chinese Seafood\u003c/strong> is a sweet little spot in the heart of Oakland’s Chinatown, with a large menu of traditional Cantonese dishes. The go-to soup here is a simple, fragrant bowl of \u003cstrong>Cantonese seafood soup: homemade chicken broth and egg, chopped shrimp, and crunchy fish tripe\u003c/strong>. It’s hard to find a spicy accompaniment on the menu, so I put in a small spoonful of chili paste, not a traditional move, but a delicious one. Service is a bit brusque, but nonetheless efficient. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/chef-laus-oakland\" target=\"_blank\">\u003cstrong>Chef Lau’s Chinese Seafood\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n301 8th St., Oakland [\u003ca href=\"http://goo.gl/SZTWFR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 835-3288\u003cbr>\nHours: Daily, 8:30am-10pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90950,90949,90948\"]\u003c/p>\n\u003cp>A couple of storefronts down from Chef Lau’s is a bustling dim sum house, \u003cstrong>Joy Luck Restaurant\u003c/strong>, where the server was a bit perturbed that I’d asked for a menu. But I’d come for the \u003cstrong>wonton soup\u003c/strong>, at the recommendation of a friend from Taiwan, and, though it took nearly a half-hour to get the soup, it was well worth the wait. The homemade wontons were as good as any I’ve ever eaten, and the “house special” version comes with catfish, shrimp, and bok choy in a salty chicken broth. I would certainly go back and try the dim sum. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/joy-luck-restaurant-oakland\" target=\"_blank\">\u003cstrong>Joy Luck Restaurant\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n301 8th St., Oakland [\u003ca href=\"http://goo.gl/VTikxY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-4270\u003cbr>\nHours: Daily, 8:30am-10pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90954,90953,90952\"]\u003c/p>\n\u003cp>I drove over to Alameda, at the recommendation of a friend who’d spent time in Japan, for \u003cstrong>ishikari nabe\u003c/strong> at \u003cstrong>Kamakura\u003c/strong>, a gorgeous bowl of miso broth with generous chunks of skin-on salmon, tofu, and cabbage, sprinkled with togarishi. To my knowledge, Kamakura is the only East Bay restaurant that serves this particular soup. The restaurant appeared to be filled with neighborhood regulars; it seemed as if I was the only newcomer in the room, and I was welcomed warmly. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kamakurarestaurant.com/\" target=\"_blank\">\u003cstrong>Kamakura\u003c/strong>\u003c/a>\u003cbr>\n2549 Santa Clara Ave., Alameda [\u003ca href=\"http://goo.gl/NUOGyG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 521-9121\u003cbr>\nHours: Mon-Thurs, 11:30am-2pm and 5pm-9pm; Fri, 11:30am-2pm and 5pm-9:30pm; Sun, 5pm-9pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90959,90958,90957\"]\u003c/p>\n\u003cp>One of the better pho houses in Oakland is \u003cstrong>KangNam\u003c/strong>, which has been rooted in Temescal since long before the neighborhood became oh-so trendy. Aside from a few appetizers and rice plates, it’s all pho, all the time. And all the choices are dandy, but my personal favorite is \u003cstrong>number seven: tai, nam, gan\u003c/strong> (rare steak, well-done flank, and tendon). The broth is particularly nice, slightly redolent of sweet anise and ginger. Service is lightning-fast, making it one of the more compelling choices in the area for a quick lunch. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kangnam-pho-house-oakland\" target=\"_blank\">\u003cstrong>KangNam Pho House\u003c/strong>\u003c/a>\u003cbr>\n4419 Telegraph Ave., Oakland [\u003ca href=\"http://goo.gl/gwQDjR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 985-0900\u003cbr>\nHours: Mon-Sat, 10:30am-9:30pm; Sun, 10:30am-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90964,90966,90967,90965\"]\u003c/p>\n\u003cp>And finally, a wonderful Burmese spot in the previously jinxed spaced on Telegraph Avenue between Stuart St. and Oregon St.: \u003cstrong>Rangoon Super Stars\u003c/strong>. The huge menu is spot-on for all manner of traditional Burmese dishes, including a standout tea-leaf salad. The soups are often overlooked here, but shouldn’t be. \u003cstrong>Samosa soup\u003c/strong> is vegan, with handmade samosas, cabbage, falafel, lentils, and red onions, made slightly sour by a touch of tamarind. And \u003cstrong>onoh kawt swe—coconut noodle soup\u003c/strong>—is a thick bisque-style soup with flour noodles, chicken, onion, lemon, and cilantro, with a bit of tamarind and lemon for tart balance.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rangoonsuperstars.com/\" target=\"_blank\">\u003cstrong>Rangoon Super Stars\u003c/strong>\u003c/a> [new name: \u003cstrong>Royal Rangoon\u003c/strong>]\u003cbr>\n2826 Telegraph Ave., Berkeley [\u003ca href=\"http://goo.gl/O3FJ8c\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 647-9744\u003cbr>\nHours: Daily, 11:30am-2:30pm and 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RangoonSuperStars\" target=\"_blank\">Rangoon Super Stars\u003c/a>\u003cbr>\nTwitter: @\u003ca href=\"https://twitter.com/RangoonSS\" target=\"_blank\">RangoonSS\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>This is, by no means, an exhaustive list of non-ramen options, but it’s a laudable start, should your winter soup habits need some rejuvenating.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Please share you favorite East Bay Asian soup spots in the comments.\u003c/p>\n\n",
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"excerpt": "Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Perhaps my biggest discovery, on a rainy December day, was \u003cstrong>Bún Măm Sóc Trăng\u003c/strong>, the epitome of a family-style Vietnamese place, with kids screaming, the one server racing around trying to take care of everyone, and the kitchen turning out huge steaming bowls of perfect soup. My favorite was the \u003cstrong>bún bò hué\u003c/strong>, spicy lemongrass pork, with rectangles of congealed pork blood, semi-circles of fish cakes, and a banana-leaf garnish, with piles of the requisite herbs (Thai basil and mint) and both bean sprouts and cabbage.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">\u003cstrong>Bún Măm Sóc Trăng\u003c/strong>\u003c/a>\u003cbr>\n1326 E. 18th St., Oakland [\u003ca href=\"http://goo.gl/Xwlz8y\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tues-Sun, 8am-5pm; closed Monday\u003cbr>\nPrice Range: $ (Entrees $10 and under) Cash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A tried and true spot for local Thai food is \u003cstrong>Chai Thai Noodles\u003c/strong> on International Blvd. in Oakland. While its most popular dishes tend to be the more Americanized ones, like pad Thai (which is overly sweet), the soups are more traditional, more balanced in terms of sweet, salty, spicy, and sour flavors, which is why the \u003cstrong>tom yum\u003c/strong> is a winner: bright, tangy, and very spicy. Shrimp are gently cooked, and mushrooms and galangal provide the requisite earthiness essential to this dish. The small room is airily cheerful, and servers are friendly and knowledgeable. Despite its size, the dining area is family-friendly, and there tend to be kids running around at all hours of the day.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chaithainoodle.com/\" target=\"_blank\">\u003cstrong>Chai Thai Noodles\u003c/strong>\u003c/a>\u003cbr>\n545 International Blvd., Ste. B, Oakland [\u003ca href=\"http://goo.gl/Eqmg3g\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-2500\u003cbr>\nHours: Sun-Thurs, 11am-9:30pm; Fri-Sat, 11am-10pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Champa Garden\u003c/strong> is a well-known entity, and Lao food is its calling card. Indeed, the grilled Lao sausages and deservedly famous fried rice balls are destinations unto themselves. But the soups are equally marvelous, two in particular: \u003cstrong>homemade noodle soup\u003c/strong> is a rich version of classic chicken soup, with chewy, hand-pulled rice noodles, fried shallots, and cilantro. \u003cstrong>Lue’s noodle soup\u003c/strong> is made with ho fun (wide, flat rice noodles), fermented bean paste, and pork. There’s even good wine to go alongside from Navarro in Mendocino County; the Edelzwicker is just right for Thai spiciness.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\">\u003cstrong>Champa Garden\u003c/strong>\u003c/a>\u003cbr>\n2012 8th Ave, Oakland [\u003ca href=\"http://goo.gl/SsgyOX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 238-8819\u003cbr>\nHours: Daily, 11:30am-3:30pm and 5pm-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Chef Lau’s Chinese Seafood\u003c/strong> is a sweet little spot in the heart of Oakland’s Chinatown, with a large menu of traditional Cantonese dishes. The go-to soup here is a simple, fragrant bowl of \u003cstrong>Cantonese seafood soup: homemade chicken broth and egg, chopped shrimp, and crunchy fish tripe\u003c/strong>. It’s hard to find a spicy accompaniment on the menu, so I put in a small spoonful of chili paste, not a traditional move, but a delicious one. Service is a bit brusque, but nonetheless efficient. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/chef-laus-oakland\" target=\"_blank\">\u003cstrong>Chef Lau’s Chinese Seafood\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n301 8th St., Oakland [\u003ca href=\"http://goo.gl/SZTWFR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 835-3288\u003cbr>\nHours: Daily, 8:30am-10pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A couple of storefronts down from Chef Lau’s is a bustling dim sum house, \u003cstrong>Joy Luck Restaurant\u003c/strong>, where the server was a bit perturbed that I’d asked for a menu. But I’d come for the \u003cstrong>wonton soup\u003c/strong>, at the recommendation of a friend from Taiwan, and, though it took nearly a half-hour to get the soup, it was well worth the wait. The homemade wontons were as good as any I’ve ever eaten, and the “house special” version comes with catfish, shrimp, and bok choy in a salty chicken broth. I would certainly go back and try the dim sum. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/joy-luck-restaurant-oakland\" target=\"_blank\">\u003cstrong>Joy Luck Restaurant\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n301 8th St., Oakland [\u003ca href=\"http://goo.gl/VTikxY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-4270\u003cbr>\nHours: Daily, 8:30am-10pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I drove over to Alameda, at the recommendation of a friend who’d spent time in Japan, for \u003cstrong>ishikari nabe\u003c/strong> at \u003cstrong>Kamakura\u003c/strong>, a gorgeous bowl of miso broth with generous chunks of skin-on salmon, tofu, and cabbage, sprinkled with togarishi. To my knowledge, Kamakura is the only East Bay restaurant that serves this particular soup. The restaurant appeared to be filled with neighborhood regulars; it seemed as if I was the only newcomer in the room, and I was welcomed warmly. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kamakurarestaurant.com/\" target=\"_blank\">\u003cstrong>Kamakura\u003c/strong>\u003c/a>\u003cbr>\n2549 Santa Clara Ave., Alameda [\u003ca href=\"http://goo.gl/NUOGyG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 521-9121\u003cbr>\nHours: Mon-Thurs, 11:30am-2pm and 5pm-9pm; Fri, 11:30am-2pm and 5pm-9:30pm; Sun, 5pm-9pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of the better pho houses in Oakland is \u003cstrong>KangNam\u003c/strong>, which has been rooted in Temescal since long before the neighborhood became oh-so trendy. Aside from a few appetizers and rice plates, it’s all pho, all the time. And all the choices are dandy, but my personal favorite is \u003cstrong>number seven: tai, nam, gan\u003c/strong> (rare steak, well-done flank, and tendon). The broth is particularly nice, slightly redolent of sweet anise and ginger. Service is lightning-fast, making it one of the more compelling choices in the area for a quick lunch. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kangnam-pho-house-oakland\" target=\"_blank\">\u003cstrong>KangNam Pho House\u003c/strong>\u003c/a>\u003cbr>\n4419 Telegraph Ave., Oakland [\u003ca href=\"http://goo.gl/gwQDjR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 985-0900\u003cbr>\nHours: Mon-Sat, 10:30am-9:30pm; Sun, 10:30am-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And finally, a wonderful Burmese spot in the previously jinxed spaced on Telegraph Avenue between Stuart St. and Oregon St.: \u003cstrong>Rangoon Super Stars\u003c/strong>. The huge menu is spot-on for all manner of traditional Burmese dishes, including a standout tea-leaf salad. The soups are often overlooked here, but shouldn’t be. \u003cstrong>Samosa soup\u003c/strong> is vegan, with handmade samosas, cabbage, falafel, lentils, and red onions, made slightly sour by a touch of tamarind. And \u003cstrong>onoh kawt swe—coconut noodle soup\u003c/strong>—is a thick bisque-style soup with flour noodles, chicken, onion, lemon, and cilantro, with a bit of tamarind and lemon for tart balance.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rangoonsuperstars.com/\" target=\"_blank\">\u003cstrong>Rangoon Super Stars\u003c/strong>\u003c/a> [new name: \u003cstrong>Royal Rangoon\u003c/strong>]\u003cbr>\n2826 Telegraph Ave., Berkeley [\u003ca href=\"http://goo.gl/O3FJ8c\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 647-9744\u003cbr>\nHours: Daily, 11:30am-2:30pm and 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RangoonSuperStars\" target=\"_blank\">Rangoon Super Stars\u003c/a>\u003cbr>\nTwitter: @\u003ca href=\"https://twitter.com/RangoonSS\" target=\"_blank\">RangoonSS\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>This is, by no means, an exhaustive list of non-ramen options, but it’s a laudable start, should your winter soup habits need some rejuvenating.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Sniffing Out Wine Bargains? Modern-day California Négociant Wines Can Deliver Big Tastes at Small Prices",
"title": "Sniffing Out Wine Bargains? Modern-day California Négociant Wines Can Deliver Big Tastes at Small Prices",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_90682\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/fall-vineyard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/fall-vineyard.jpg\" alt=\"This is not likely to be the bucolic scenery outside the winery building at today's up-and-coming négociant wine operations. Photo: Susan Hathaway\" width=\"1000\" height=\"594\" class=\"size-full wp-image-90682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This is not likely to be the bucolic scenery outside the winery building at today's up-and-coming négociant wine operations. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Launching a traditional winery -- sprawling vineyards, charming winery buildings full of equipment, a friendly tasting room -- is an anachronism today in California wine country for \u003ca href=\"http://www.marketwatch.com/story/how-to-invest-in-a-winery-2013-08-13\" target=\"_blank\">anyone but the super rich\u003c/a>. Current or potential vineyard land in prime locations is spectacularly expensive while the odds of making much money in this feel-good field can be low. \u003c/p>\n\u003cp>So what do you do if you're not Fergie, Joe Montana, Drew Barrymore, Brangelina, Wayne Gretzky, Madonna, Antonio Banderas, Nancy Pelosi, Mick Fleetwood and scores of other rich, famous folks bitten by the wine bug? \u003c/p>\n\u003cp>You do it on the cheap by following the négociant model. In France, the traditional \u003ca href=\"http://www.wineloverspage.com/wineadvisor2/tswa20080827.php\" target=\"_blank\">\u003cem>négociant-éleveur\u003c/em>\u003c/a> buys grapes or finished wine from outside sources, with the final product sold under the négociant's label. In modern-day, costly California, this concept has lately been enabling underfunded but passionate individuals to enter a low-margin but romantically appealing business. (\u003ca href=\"http://svbwine.blogspot.com/2012/08/how-much-do-wineries-really-make.html\" target=\"_blank\">According to Silicon Valley Bank\u003c/a>, average 2013 pretax profits in the wine biz were an astringent 3.9%.)\u003c/p>\n\u003cp>Some of these eager new operators not only don't own vineyards but might not have an actual winery, either. Some simply blend and bottle wine made elsewhere and those who do purchase grapes might use rented space in existing wineries or \u003ca href=\"http://www.winesandvines.com/buyersguide/?pLev=product&pId=222\" target=\"_blank\">\"custom-crush\"\u003c/a> facilities for the winemaking. But for wine consumers who don't insist that the wine they buy is accompanied by a palatial wine estate, there are some superb wines at surprisingly affordable prices available from these up-and-comers. \u003c/p>\n\u003cp>According to Ryan Woodhouse of Bay Area wine retailer \u003ca href=\"http://www.klwines.com/\" target=\"_blank\">K&L Wine Merchants\u003c/a>, the négociant concept \"has become very prevalent in California in the past five years. It's a new generation of winemakers who aren't grounded in a family estate. And it relates to just how much wine real estate costs these days.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To him, some of the most inspiring wines are produced by tiny operations run by wine nuts or assistant winemakers at other wineries who keep their day jobs to finance their budding brands -- at least, until their wines catch on with consumers. Some examples are: \u003ca href=\"http://www.comartincellars.com/\" target=\"_blank\">Comartin Cellars\u003c/a>, founded by former \u003ca href=\"http://www.testarossa.com/\" target=\"_blank\">Testarossa\u003c/a> assistant winemaker Adam Comartin, who's now making complex grenache-based wines in a rented space; \u003ca href=\"http://www.tatomerwines.com/\" target=\"_blank\">Tatomer Wines\u003c/a> from Graham Tatomer, who's quickly become a star and thus able to quit his previous wine gig by crafting luscious, bone-dry rieslings; and in a cramped Berkeley warehouse, \u003ca href=\"http://www.donkeyandgoat.com/\" target=\"_blank\">Donkey & Goat Winery\u003c/a>, from husband-and-wife winemakers Jared and Tracey Brandt, who produce lovely, complex, cool-climate, minimal-intervention, foot-stomped wines made with natural yeast, limited sulfur, no plastic containers and no filtering, stabilizing or new oak.\u003c/p>\n\u003cfigure id=\"attachment_90684\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Russian-River-Valley-vineyards.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Russian-River-Valley-vineyards.jpg\" alt=\"The cost of buying a winery with vineyard acreage can top $25 million in prime Napa and Sonoma locations, experts say. Photo: Susan Hathaway\" width=\"1000\" height=\"610\" class=\"size-full wp-image-90684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cost of buying a winery with vineyard acreage can top $25 million in prime Napa and Sonoma locations, experts say. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>There are often some intriguing rags-to-riches stories behind some of these budding California négociants. Consider Morgan Twain-Peterson. The son of famous zinfandel winemaker \u003ca href=\"http://www.ravenswoodwinery.com/joel#joel\" target=\"_blank\">Joel Peterson\u003c/a>, the history major -- who had intended to teach -- instead wandered around the wine industry in various capacities and eventually launched his \u003ca href=\"http://www.bedrockwineco.com/\" target=\"_blank\">Bedrock Wine Company\u003c/a> in a former chicken coop. His unusual focus took some time gaining traction -- all his wines are made from ultra-low-yielding \"heirloom\" vineyards with many well over 100 years old. One example is a field blend of 22 red varieties planted between 1888 and 1895 that delivers a spicy, rich fruitiness with great structure and is now creating buzz among wine geeks.\u003c/p>\n\u003cp>Some wineries originally set in motion via a boot-strapped négociant model have evolved into makers of sought-after trophy wines. It's now difficult to buy \u003ca href=\"http://www.kostabrowne.com/\" target=\"_blank\">Kosta Browne\u003c/a>'s fruit-forward, pricey pinot noirs from notable vineyards without a long wait to join the mailing list. The winery was started in 1997 by two fellow restaurant workers, Dan Kosta and Michael Browne, who originally pooled their tip money to launch the operation. \u003c/p>\n\u003cp>Childhood friends Duncan Arnot Meyers and Nathan Lee Roberts grew up middle class in Napa at a time before millionaire's wineries and cult wines ascended. As young adults in 2001, they collaborated on making a barrel of wine and slowly expanded from there. Even today, they work in a bitty Healdsburg warehouse, have no staff and no vineyards. But the small-production \u003ca href=\"https://arnotroberts.com/history\" target=\"_blank\">Arnot Roberts\u003c/a> wines have gained acclaim and a serious following. \u003c/p>\n\u003cp>As is typical for today's highest-end, most buzzed-about wines, purchasing Arnot Roberts' several varieties is limited to their mailing list customers. This is also the case for another now-well-regarded négociant operation, \u003ca href=\"https://www.anthillfarms.com/\" target=\"_blank\">Anthill Farms Winery\u003c/a>, which makes wonderfully complex pinot noirs in rented space in Healdsburg. Self financed with a measly $9,000 by three guys who met as crush interns at local marquee winery \u003ca href=\"http://www.williamsselyem.com/\" target=\"_blank\">Williams Selyem\u003c/a>, Anthill Farms is still a small operation and continues to be devoted to producing nuanced, balanced wines. \u003c/p>\n\u003cp>One trend that has helped would-be winemakers set afloat their own brand is the large amount of wine and grapes available on the so-called spot market. \"There are a number of wineries that produce perfectly fine wines but it isn't what they believe should be in their flagship label,\" explains Gladys Horiuchi, director of media relations at the \u003ca href=\"http://www.wineinstitute.org\" target=\"_blank\">Wine Institute\u003c/a> in San Francisco. This wine is put into second labels or sold to other wineries or wine brokers, she says. \u003c/p>\n\u003cp>By her estimate, about 20% of the wine produced in the state ends up in this category, so there is a lot of wine available for those who want to start a new brand or expand an existing one without the cost of a winery or vineyards. \"This is a behind-the-scenes business that consumers don't know about or care about,\" says Horiuchi. \u003c/p>\n\u003cp>This invisible business has helped fuel quite a few négociant operations that buy large amounts of bulk wine from all over and sell it into the lower-end market. Labels such as Layer Cake, The Seeker, Cigar Box, Castle Rock, Three Thieves, Cupcake and Treasure Hunter might be the bargain-hunter's friend but they aren't found in trendy boutique wine shops. \"A lot of those are supermarket wine,\" opines Woodhouse, whose customers at K&L often prefer undiscovered gems from smaller emerging wineries.\u003c/p>\n\u003cfigure id=\"attachment_90683\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Martinelli-winery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Martinelli-winery.jpg\" alt=\"The distinctive former hop barns at Martinelli Winery in Windsor, Calif., is what visitors see from the road. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-90683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The distinctive former hop barns at Martinelli Winery in Windsor, Calif., is what visitors see from the road. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>The following-their-bliss négociants getting attention from such shoppers are thriving due to the business practices of many established and admired wineries. It's now very common for well-regarded producers to sell large amounts of their grapes or barrels of wine in order to maintain the stellar quality that commands high prices. A renowned operation like the Russian River Valley's \u003ca href=\"http://www.martinelliwinery.com/\" target=\"_blank\">Martinelli Winery\u003c/a>-- which started in the 1880s -- now has well over a dozen prime vineyards in the region and not only sells about 90% of its grapes to other wineries but has sold -- often called \"bulked out\" in the business -- finished wine as well.\u003c/p>\n\u003cp>But ironclad contracts prohibit those buying these castoff wines from revealing the source for fear of soiling a winery's reputation. Nevertheless, making a business from these stealth wines can lead to success. Just ask \u003ca href=\"https://chwine.com/\" target=\"_blank\">Cameron Hughes\u003c/a>, whose eponymous label was built on selling other wineries' excess supply under his name for tantalizing prices. Starting in 2001 with a couple of lots of good but unwanted wine, Hughes has expanded his label to more than 400,000 cases today. \u003c/p>\n\u003cfigure id=\"attachment_90680\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Cameron-checking-wine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Cameron-checking-wine.jpg\" alt=\"Prolific négociant Cameron Hughes today sells 400,000 cases of wine annually -- some originating in wine regions in other parts of the globe. Photo: Cameron Hughes Wine\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prolific négociant Cameron Hughes today sells 400,000 cases of wine annually -- some originating in wine regions in other parts of the globe. Photo: Cameron Hughes Wine\u003c/figcaption>\u003c/figure>\n\u003cp>While the winery sources remain a deep, dark secret, Cameron Hughes bottles boast some impressive appellations -- cabernets from Spring Mountain, Stags Leap and Oakville in the Napa Valley, for instance. \"All of these \u003ca href=\"http://en.wikipedia.org/wiki/American_Viticultural_Area\" target=\"_blank\">AVAs\u003c/a> command a price premium, yet our most expensive cab from these spots is $30,\" Hughes explains.\u003c/p>\n\u003cp>In fact, his label has offered wine from some of the vineyards in Napa and Sonoma that were among the all-time \"top 10\" recently named in a book, \"\u003ca href=\"http://agricultureindustry.bestbooks-info.com/call-of-the-vine-exploring-ten-famous-vineyards-of-napa-and-sonoma/\" target=\"_blank\">The Call of the Vine\u003c/a>.\" The Cameron Hughes brand has half a dozen product lines but most beloved by wine nuts is the \u003ca href=\"https://chwine.com/wine-brands/lot-series-wine/\" target=\"_blank\">Lot series\u003c/a>, which includes a myriad of different wines. Say, a pinot noir from the Santa Rita Hills for a miniscule $17.50 or a Monterey chardonnay priced at just $10.50.\u003c/p>\n\u003cfigure id=\"attachment_90681\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Cameron-Hughes-bottles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Cameron-Hughes-bottles.jpg\" alt=\"Many varietals in different product lines are sold under the Cameron Hughes brand, all at moderate prices. Photo: Cameron Hughes Wine\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many varietals in different product lines are sold under the Cameron Hughes brand, all at moderate prices.\u003cbr>Photo: Cameron Hughes Wine\u003c/figcaption>\u003c/figure>\n\u003cp>As its fame has grown and its connections have flourished, Cameron Hughes Wine has gone international, offering discarded gems such as a syrah from France's storied Northern Rhone for $17.50 and a St. Émilion Bordeaux for only $9.80. Wines from Washington State, Argentina, France, Italy and Down Under have been sold for a song, along with countless wines from many California wine regions. \u003c/p>\n\u003cp>According to Hughes, his operation now buys some California grapes and makes some wine \"close to the source\" in custom-crush facilities as well as acquiring many lots of finished wine. \"We maintain low overhead without owning a winery facility or vineyard,\" he says, which is what helps keep prices so low. But he's still selective about what he buys. \"I don’t buy every wine I am presented. This is needle-in-the-haystack stuff,\" he reports.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bansheewines.com/\" target=\"_blank\">Banshee Wines\u003c/a> is a similar operation that started on a shoestring in 2009 by buying, bottling and selling several barrels of excess wine from a cash-strapped winery. Founded by three young Eastern transplants who had dreams of starting their own wine business, Banshee later evolved toward a more traditional winemaking model -- buying grapes and making wine -- even knowing the profitability challenges in their chosen industry.\u003c/p>\n\u003cp>Partner Noah Dorrance admits that after launching a modern-day winery, \"you're likely to have a very tough time making your money back. For a lot of people who do it, they're going into it with something different in mind -- a lifestyle choice. A lot of them know full well that they're never going to make their money back.\"\u003c/p>\n\u003cfigure id=\"attachment_90678\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Banshee-guys.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Banshee-guys.jpg\" alt='The three young founders of Banshee (left to right: Baron Ziegler, Steve Graf, Noah Dorrance) have dreams of becoming a \"real winery,\" they say. Photo: Banshee Wines' width=\"1000\" height=\"667\" class=\"size-full wp-image-90678\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The three young founders of Banshee (left to right: Baron Ziegler, Steve Graf, Noah Dorrance) have dreams of becoming a \"real winery,\" they say. Photo: Banshee Wines\u003c/figcaption>\u003c/figure>\n\u003cp>Banshee has been hedging its bets by avoiding the usual massive capital expenditures that come with opening a winery; wines are now made by two talented consulting winemakers in rented space at \u003ca href=\"https://www.copainwines.com/\" target=\"_blank\">Copain\u003c/a> winery. But while Cameron Hughes Wine profitably continues its \"virtual\" business model, as Hughes calls it, Banshee has dreams of becoming \"a real winery,\" Dorrance reveals.\u003c/p>\n\u003cp>Beginning with delicious, $20 Sonoma County pinot noirs, the Banshee label quickly advanced up the price and quality food chain. Made with first-class grapes from esteemed vineyards, recent Banshee wines have gotten impressive scores from picky wine reviewers and now top out at $70. Other varietals have been added to the portfolio beyond pinot noir but an attractively priced pinot -- it's now $25 -- still remains in the line-up. \u003c/p>\n\u003cfigure id=\"attachment_90679\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Banshee-tasting-room.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Banshee-tasting-room.jpg\" alt=\"Opened in 2013, Banshee's downtown Healdsburg tasting room has become a popular place to sip wine and munch on snacks from local chefs. Photo: Banshee Wines\" width=\"400\" class=\"size-full wp-image-90679\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Opened in 2013, Banshee's downtown Healdsburg tasting room has become a popular place to sip wine and munch on snacks from local chefs. Photo: Banshee Wines\u003c/figcaption>\u003c/figure>\n\u003cp>Banshee Wines opened a tasting room in downtown Healdsburg last year and Dorrance reports that he and his partners are now hopefully scouting vineyard locations. \"We're sort of the Benjamin Button of wineries,\" Dorrance chuckles, moving backward into acquiring the usual winery accoutrements. \u003c/p>\n\u003cp>But Banshee hasn't forsaken the purchased-wine négociant approach that attracted and then captivated thrifty wine lovers. A second label, \u003ca href=\"http://rickshawwines.com/#home\" target=\"_blank\">Rickshaw\u003c/a>, was added in 2010 that now encompasses about two-thirds of overall sales and involves purchased wine -- and leftovers from the Banshee label -- that is blended, bottled and sold for rock-bottom prices. \"Rickshaw has become what Banshee was,\" says Dorrance.\u003c/p>\n\u003cp>The popularity of tasty, low-priced négociant wines such as those from Banshee, Cameron Hughes and others is also procreating a burgeoning supply of private-label wines offered by restaurants, companies, stores and prolific gift givers. With wine consumption and vineyard acreage both increasing, experts are predicting that availability of this type of négociant wine will continue to expand.\u003c/p>\n\u003cfigure id=\"attachment_90677\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Banshee-bottles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Banshee-bottles.jpg\" alt=\"The eye-grabbing Banshee label was named after one of the founder's dogs, who likes to run around in crazy circles. Photo: Banshee Wines\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The eye-grabbing Banshee label was named after one of the founder's dogs, who likes to run around in crazy circles. Photo: Banshee Wines\u003c/figcaption>\u003c/figure>\n\u003cp>K&L's Bryan Brick is a believer. Rather than utilizing the services of the several firms specializing in this product, the progressive wine chain where he is a domestic wine buyer is taking a DIY approach to private-label wines. The chain now sells thousands of cases of wine priced an average of $24 that it acquires through brokers or directly from wineries, then labels. \u003c/p>\n\u003cp>Overseeing this program is one of Brick's duties and business is booming, enabled by how much excess wine is sloshing around in wine brokers' warehouses and elsewhere. \"The quality of bulk wine is as good as I've ever seen it,\" he says. Large amounts of négociant wine goes into K&L's \u003ca href=\"http://www.klwines.com/content.asp?Nr=AND%28p_giftBoxYN%3AN%2COR%28OutofStock%3AN%2CInventory+Location%3ASpecial+Order%29%29&Ntt=kalinda&N=0&Nty=1&Ntx=mode+matchallpartial&Ns=p_lotGeneratedFromPOYN%7C0%7C%7CQtySoldLast30%7C1%7C%7CQtySoldLifetime%7C1&Ntk=search_all\" target=\"_blank\">Kalinda\u003c/a> label but Brick has worked with respected wineries like \u003ca href=\"http://www.aubonclimat.com/\" target=\"_blank\">Au Bon Climat\u003c/a>, \u003ca href=\"https://www.talleyvineyards.com/\" target=\"_blank\">Talley\u003c/a>, \u003ca href=\"http://www.qupe.com/\" target=\"_blank\">Qupé\u003c/a> and \u003ca href=\"https://www.bethelheights.com/\" target=\"_blank\">Bethel Heights\u003c/a> to produce special co-branded wines at fetching prices.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Wine consumers in pursuit of yummy wines for smaller dollars will often find agreeable choices among négociant wines, whether bought in wine shops or online. Turning the old cliché \"you get what you pay for\" on its head, this kind of wine is for those whose sensory enjoyment comes from what's in the bottle rather than written on the label. Just because a gilded bottle of estate-grown wine from a famous producer costs $75 doesn't mean it will always taste like $75. But with négociant wines, there a chance that it will -- at a fraction of the price.\u003c/p>\n\n",
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"excerpt": "A growing number of wine lovers are discovering delicious wines at pleasing prices made by a new generation of passionate winemakers who don't own vineyards or even their own winery. These \"négociants\" have found a way around the frightful startup costs of a California winery while still aiming high regarding what's in the bottle.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90682\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/fall-vineyard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/fall-vineyard.jpg\" alt=\"This is not likely to be the bucolic scenery outside the winery building at today's up-and-coming négociant wine operations. Photo: Susan Hathaway\" width=\"1000\" height=\"594\" class=\"size-full wp-image-90682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This is not likely to be the bucolic scenery outside the winery building at today's up-and-coming négociant wine operations. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Launching a traditional winery -- sprawling vineyards, charming winery buildings full of equipment, a friendly tasting room -- is an anachronism today in California wine country for \u003ca href=\"http://www.marketwatch.com/story/how-to-invest-in-a-winery-2013-08-13\" target=\"_blank\">anyone but the super rich\u003c/a>. Current or potential vineyard land in prime locations is spectacularly expensive while the odds of making much money in this feel-good field can be low. \u003c/p>\n\u003cp>So what do you do if you're not Fergie, Joe Montana, Drew Barrymore, Brangelina, Wayne Gretzky, Madonna, Antonio Banderas, Nancy Pelosi, Mick Fleetwood and scores of other rich, famous folks bitten by the wine bug? \u003c/p>\n\u003cp>You do it on the cheap by following the négociant model. In France, the traditional \u003ca href=\"http://www.wineloverspage.com/wineadvisor2/tswa20080827.php\" target=\"_blank\">\u003cem>négociant-éleveur\u003c/em>\u003c/a> buys grapes or finished wine from outside sources, with the final product sold under the négociant's label. In modern-day, costly California, this concept has lately been enabling underfunded but passionate individuals to enter a low-margin but romantically appealing business. (\u003ca href=\"http://svbwine.blogspot.com/2012/08/how-much-do-wineries-really-make.html\" target=\"_blank\">According to Silicon Valley Bank\u003c/a>, average 2013 pretax profits in the wine biz were an astringent 3.9%.)\u003c/p>\n\u003cp>Some of these eager new operators not only don't own vineyards but might not have an actual winery, either. Some simply blend and bottle wine made elsewhere and those who do purchase grapes might use rented space in existing wineries or \u003ca href=\"http://www.winesandvines.com/buyersguide/?pLev=product&pId=222\" target=\"_blank\">\"custom-crush\"\u003c/a> facilities for the winemaking. But for wine consumers who don't insist that the wine they buy is accompanied by a palatial wine estate, there are some superb wines at surprisingly affordable prices available from these up-and-comers. \u003c/p>\n\u003cp>According to Ryan Woodhouse of Bay Area wine retailer \u003ca href=\"http://www.klwines.com/\" target=\"_blank\">K&L Wine Merchants\u003c/a>, the négociant concept \"has become very prevalent in California in the past five years. It's a new generation of winemakers who aren't grounded in a family estate. And it relates to just how much wine real estate costs these days.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To him, some of the most inspiring wines are produced by tiny operations run by wine nuts or assistant winemakers at other wineries who keep their day jobs to finance their budding brands -- at least, until their wines catch on with consumers. Some examples are: \u003ca href=\"http://www.comartincellars.com/\" target=\"_blank\">Comartin Cellars\u003c/a>, founded by former \u003ca href=\"http://www.testarossa.com/\" target=\"_blank\">Testarossa\u003c/a> assistant winemaker Adam Comartin, who's now making complex grenache-based wines in a rented space; \u003ca href=\"http://www.tatomerwines.com/\" target=\"_blank\">Tatomer Wines\u003c/a> from Graham Tatomer, who's quickly become a star and thus able to quit his previous wine gig by crafting luscious, bone-dry rieslings; and in a cramped Berkeley warehouse, \u003ca href=\"http://www.donkeyandgoat.com/\" target=\"_blank\">Donkey & Goat Winery\u003c/a>, from husband-and-wife winemakers Jared and Tracey Brandt, who produce lovely, complex, cool-climate, minimal-intervention, foot-stomped wines made with natural yeast, limited sulfur, no plastic containers and no filtering, stabilizing or new oak.\u003c/p>\n\u003cfigure id=\"attachment_90684\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Russian-River-Valley-vineyards.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Russian-River-Valley-vineyards.jpg\" alt=\"The cost of buying a winery with vineyard acreage can top $25 million in prime Napa and Sonoma locations, experts say. Photo: Susan Hathaway\" width=\"1000\" height=\"610\" class=\"size-full wp-image-90684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cost of buying a winery with vineyard acreage can top $25 million in prime Napa and Sonoma locations, experts say. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>There are often some intriguing rags-to-riches stories behind some of these budding California négociants. Consider Morgan Twain-Peterson. The son of famous zinfandel winemaker \u003ca href=\"http://www.ravenswoodwinery.com/joel#joel\" target=\"_blank\">Joel Peterson\u003c/a>, the history major -- who had intended to teach -- instead wandered around the wine industry in various capacities and eventually launched his \u003ca href=\"http://www.bedrockwineco.com/\" target=\"_blank\">Bedrock Wine Company\u003c/a> in a former chicken coop. His unusual focus took some time gaining traction -- all his wines are made from ultra-low-yielding \"heirloom\" vineyards with many well over 100 years old. One example is a field blend of 22 red varieties planted between 1888 and 1895 that delivers a spicy, rich fruitiness with great structure and is now creating buzz among wine geeks.\u003c/p>\n\u003cp>Some wineries originally set in motion via a boot-strapped négociant model have evolved into makers of sought-after trophy wines. It's now difficult to buy \u003ca href=\"http://www.kostabrowne.com/\" target=\"_blank\">Kosta Browne\u003c/a>'s fruit-forward, pricey pinot noirs from notable vineyards without a long wait to join the mailing list. The winery was started in 1997 by two fellow restaurant workers, Dan Kosta and Michael Browne, who originally pooled their tip money to launch the operation. \u003c/p>\n\u003cp>Childhood friends Duncan Arnot Meyers and Nathan Lee Roberts grew up middle class in Napa at a time before millionaire's wineries and cult wines ascended. As young adults in 2001, they collaborated on making a barrel of wine and slowly expanded from there. Even today, they work in a bitty Healdsburg warehouse, have no staff and no vineyards. But the small-production \u003ca href=\"https://arnotroberts.com/history\" target=\"_blank\">Arnot Roberts\u003c/a> wines have gained acclaim and a serious following. \u003c/p>\n\u003cp>As is typical for today's highest-end, most buzzed-about wines, purchasing Arnot Roberts' several varieties is limited to their mailing list customers. This is also the case for another now-well-regarded négociant operation, \u003ca href=\"https://www.anthillfarms.com/\" target=\"_blank\">Anthill Farms Winery\u003c/a>, which makes wonderfully complex pinot noirs in rented space in Healdsburg. Self financed with a measly $9,000 by three guys who met as crush interns at local marquee winery \u003ca href=\"http://www.williamsselyem.com/\" target=\"_blank\">Williams Selyem\u003c/a>, Anthill Farms is still a small operation and continues to be devoted to producing nuanced, balanced wines. \u003c/p>\n\u003cp>One trend that has helped would-be winemakers set afloat their own brand is the large amount of wine and grapes available on the so-called spot market. \"There are a number of wineries that produce perfectly fine wines but it isn't what they believe should be in their flagship label,\" explains Gladys Horiuchi, director of media relations at the \u003ca href=\"http://www.wineinstitute.org\" target=\"_blank\">Wine Institute\u003c/a> in San Francisco. This wine is put into second labels or sold to other wineries or wine brokers, she says. \u003c/p>\n\u003cp>By her estimate, about 20% of the wine produced in the state ends up in this category, so there is a lot of wine available for those who want to start a new brand or expand an existing one without the cost of a winery or vineyards. \"This is a behind-the-scenes business that consumers don't know about or care about,\" says Horiuchi. \u003c/p>\n\u003cp>This invisible business has helped fuel quite a few négociant operations that buy large amounts of bulk wine from all over and sell it into the lower-end market. Labels such as Layer Cake, The Seeker, Cigar Box, Castle Rock, Three Thieves, Cupcake and Treasure Hunter might be the bargain-hunter's friend but they aren't found in trendy boutique wine shops. \"A lot of those are supermarket wine,\" opines Woodhouse, whose customers at K&L often prefer undiscovered gems from smaller emerging wineries.\u003c/p>\n\u003cfigure id=\"attachment_90683\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Martinelli-winery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Martinelli-winery.jpg\" alt=\"The distinctive former hop barns at Martinelli Winery in Windsor, Calif., is what visitors see from the road. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-90683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The distinctive former hop barns at Martinelli Winery in Windsor, Calif., is what visitors see from the road. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>The following-their-bliss négociants getting attention from such shoppers are thriving due to the business practices of many established and admired wineries. It's now very common for well-regarded producers to sell large amounts of their grapes or barrels of wine in order to maintain the stellar quality that commands high prices. A renowned operation like the Russian River Valley's \u003ca href=\"http://www.martinelliwinery.com/\" target=\"_blank\">Martinelli Winery\u003c/a>-- which started in the 1880s -- now has well over a dozen prime vineyards in the region and not only sells about 90% of its grapes to other wineries but has sold -- often called \"bulked out\" in the business -- finished wine as well.\u003c/p>\n\u003cp>But ironclad contracts prohibit those buying these castoff wines from revealing the source for fear of soiling a winery's reputation. Nevertheless, making a business from these stealth wines can lead to success. Just ask \u003ca href=\"https://chwine.com/\" target=\"_blank\">Cameron Hughes\u003c/a>, whose eponymous label was built on selling other wineries' excess supply under his name for tantalizing prices. Starting in 2001 with a couple of lots of good but unwanted wine, Hughes has expanded his label to more than 400,000 cases today. \u003c/p>\n\u003cfigure id=\"attachment_90680\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Cameron-checking-wine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Cameron-checking-wine.jpg\" alt=\"Prolific négociant Cameron Hughes today sells 400,000 cases of wine annually -- some originating in wine regions in other parts of the globe. Photo: Cameron Hughes Wine\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prolific négociant Cameron Hughes today sells 400,000 cases of wine annually -- some originating in wine regions in other parts of the globe. Photo: Cameron Hughes Wine\u003c/figcaption>\u003c/figure>\n\u003cp>While the winery sources remain a deep, dark secret, Cameron Hughes bottles boast some impressive appellations -- cabernets from Spring Mountain, Stags Leap and Oakville in the Napa Valley, for instance. \"All of these \u003ca href=\"http://en.wikipedia.org/wiki/American_Viticultural_Area\" target=\"_blank\">AVAs\u003c/a> command a price premium, yet our most expensive cab from these spots is $30,\" Hughes explains.\u003c/p>\n\u003cp>In fact, his label has offered wine from some of the vineyards in Napa and Sonoma that were among the all-time \"top 10\" recently named in a book, \"\u003ca href=\"http://agricultureindustry.bestbooks-info.com/call-of-the-vine-exploring-ten-famous-vineyards-of-napa-and-sonoma/\" target=\"_blank\">The Call of the Vine\u003c/a>.\" The Cameron Hughes brand has half a dozen product lines but most beloved by wine nuts is the \u003ca href=\"https://chwine.com/wine-brands/lot-series-wine/\" target=\"_blank\">Lot series\u003c/a>, which includes a myriad of different wines. Say, a pinot noir from the Santa Rita Hills for a miniscule $17.50 or a Monterey chardonnay priced at just $10.50.\u003c/p>\n\u003cfigure id=\"attachment_90681\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Cameron-Hughes-bottles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Cameron-Hughes-bottles.jpg\" alt=\"Many varietals in different product lines are sold under the Cameron Hughes brand, all at moderate prices. Photo: Cameron Hughes Wine\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many varietals in different product lines are sold under the Cameron Hughes brand, all at moderate prices.\u003cbr>Photo: Cameron Hughes Wine\u003c/figcaption>\u003c/figure>\n\u003cp>As its fame has grown and its connections have flourished, Cameron Hughes Wine has gone international, offering discarded gems such as a syrah from France's storied Northern Rhone for $17.50 and a St. Émilion Bordeaux for only $9.80. Wines from Washington State, Argentina, France, Italy and Down Under have been sold for a song, along with countless wines from many California wine regions. \u003c/p>\n\u003cp>According to Hughes, his operation now buys some California grapes and makes some wine \"close to the source\" in custom-crush facilities as well as acquiring many lots of finished wine. \"We maintain low overhead without owning a winery facility or vineyard,\" he says, which is what helps keep prices so low. But he's still selective about what he buys. \"I don’t buy every wine I am presented. This is needle-in-the-haystack stuff,\" he reports.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bansheewines.com/\" target=\"_blank\">Banshee Wines\u003c/a> is a similar operation that started on a shoestring in 2009 by buying, bottling and selling several barrels of excess wine from a cash-strapped winery. Founded by three young Eastern transplants who had dreams of starting their own wine business, Banshee later evolved toward a more traditional winemaking model -- buying grapes and making wine -- even knowing the profitability challenges in their chosen industry.\u003c/p>\n\u003cp>Partner Noah Dorrance admits that after launching a modern-day winery, \"you're likely to have a very tough time making your money back. For a lot of people who do it, they're going into it with something different in mind -- a lifestyle choice. A lot of them know full well that they're never going to make their money back.\"\u003c/p>\n\u003cfigure id=\"attachment_90678\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Banshee-guys.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Banshee-guys.jpg\" alt='The three young founders of Banshee (left to right: Baron Ziegler, Steve Graf, Noah Dorrance) have dreams of becoming a \"real winery,\" they say. Photo: Banshee Wines' width=\"1000\" height=\"667\" class=\"size-full wp-image-90678\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The three young founders of Banshee (left to right: Baron Ziegler, Steve Graf, Noah Dorrance) have dreams of becoming a \"real winery,\" they say. Photo: Banshee Wines\u003c/figcaption>\u003c/figure>\n\u003cp>Banshee has been hedging its bets by avoiding the usual massive capital expenditures that come with opening a winery; wines are now made by two talented consulting winemakers in rented space at \u003ca href=\"https://www.copainwines.com/\" target=\"_blank\">Copain\u003c/a> winery. But while Cameron Hughes Wine profitably continues its \"virtual\" business model, as Hughes calls it, Banshee has dreams of becoming \"a real winery,\" Dorrance reveals.\u003c/p>\n\u003cp>Beginning with delicious, $20 Sonoma County pinot noirs, the Banshee label quickly advanced up the price and quality food chain. Made with first-class grapes from esteemed vineyards, recent Banshee wines have gotten impressive scores from picky wine reviewers and now top out at $70. Other varietals have been added to the portfolio beyond pinot noir but an attractively priced pinot -- it's now $25 -- still remains in the line-up. \u003c/p>\n\u003cfigure id=\"attachment_90679\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Banshee-tasting-room.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Banshee-tasting-room.jpg\" alt=\"Opened in 2013, Banshee's downtown Healdsburg tasting room has become a popular place to sip wine and munch on snacks from local chefs. Photo: Banshee Wines\" width=\"400\" class=\"size-full wp-image-90679\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Opened in 2013, Banshee's downtown Healdsburg tasting room has become a popular place to sip wine and munch on snacks from local chefs. Photo: Banshee Wines\u003c/figcaption>\u003c/figure>\n\u003cp>Banshee Wines opened a tasting room in downtown Healdsburg last year and Dorrance reports that he and his partners are now hopefully scouting vineyard locations. \"We're sort of the Benjamin Button of wineries,\" Dorrance chuckles, moving backward into acquiring the usual winery accoutrements. \u003c/p>\n\u003cp>But Banshee hasn't forsaken the purchased-wine négociant approach that attracted and then captivated thrifty wine lovers. A second label, \u003ca href=\"http://rickshawwines.com/#home\" target=\"_blank\">Rickshaw\u003c/a>, was added in 2010 that now encompasses about two-thirds of overall sales and involves purchased wine -- and leftovers from the Banshee label -- that is blended, bottled and sold for rock-bottom prices. \"Rickshaw has become what Banshee was,\" says Dorrance.\u003c/p>\n\u003cp>The popularity of tasty, low-priced négociant wines such as those from Banshee, Cameron Hughes and others is also procreating a burgeoning supply of private-label wines offered by restaurants, companies, stores and prolific gift givers. With wine consumption and vineyard acreage both increasing, experts are predicting that availability of this type of négociant wine will continue to expand.\u003c/p>\n\u003cfigure id=\"attachment_90677\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Banshee-bottles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Banshee-bottles.jpg\" alt=\"The eye-grabbing Banshee label was named after one of the founder's dogs, who likes to run around in crazy circles. Photo: Banshee Wines\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The eye-grabbing Banshee label was named after one of the founder's dogs, who likes to run around in crazy circles. Photo: Banshee Wines\u003c/figcaption>\u003c/figure>\n\u003cp>K&L's Bryan Brick is a believer. Rather than utilizing the services of the several firms specializing in this product, the progressive wine chain where he is a domestic wine buyer is taking a DIY approach to private-label wines. The chain now sells thousands of cases of wine priced an average of $24 that it acquires through brokers or directly from wineries, then labels. \u003c/p>\n\u003cp>Overseeing this program is one of Brick's duties and business is booming, enabled by how much excess wine is sloshing around in wine brokers' warehouses and elsewhere. \"The quality of bulk wine is as good as I've ever seen it,\" he says. Large amounts of négociant wine goes into K&L's \u003ca href=\"http://www.klwines.com/content.asp?Nr=AND%28p_giftBoxYN%3AN%2COR%28OutofStock%3AN%2CInventory+Location%3ASpecial+Order%29%29&Ntt=kalinda&N=0&Nty=1&Ntx=mode+matchallpartial&Ns=p_lotGeneratedFromPOYN%7C0%7C%7CQtySoldLast30%7C1%7C%7CQtySoldLifetime%7C1&Ntk=search_all\" target=\"_blank\">Kalinda\u003c/a> label but Brick has worked with respected wineries like \u003ca href=\"http://www.aubonclimat.com/\" target=\"_blank\">Au Bon Climat\u003c/a>, \u003ca href=\"https://www.talleyvineyards.com/\" target=\"_blank\">Talley\u003c/a>, \u003ca href=\"http://www.qupe.com/\" target=\"_blank\">Qupé\u003c/a> and \u003ca href=\"https://www.bethelheights.com/\" target=\"_blank\">Bethel Heights\u003c/a> to produce special co-branded wines at fetching prices.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Wine consumers in pursuit of yummy wines for smaller dollars will often find agreeable choices among négociant wines, whether bought in wine shops or online. Turning the old cliché \"you get what you pay for\" on its head, this kind of wine is for those whose sensory enjoyment comes from what's in the bottle rather than written on the label. Just because a gilded bottle of estate-grown wine from a famous producer costs $75 doesn't mean it will always taste like $75. But with négociant wines, there a chance that it will -- at a fraction of the price.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Vegan Deli Called 'The Butcher’s Son' Opening Soon on Solano in Berkeley",
"title": "Vegan Deli Called 'The Butcher’s Son' Opening Soon on Solano in Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_90838\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/La-Farine-Solano-720x542.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/La-Farine-Solano-720x542.jpg\" alt=\"Vegan diner The Butcher’s Son is moving into the retail space at 1820 Solano Ave. in Berkeley that, until July, housed La Farine. Photo: Trachtenberg Architects\" width=\"720\" height=\"542\" class=\"size-full wp-image-90838\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegan diner The Butcher’s Son is moving into the retail space at 1820 Solano Ave. in Berkeley that, until July, housed La Farine. Photo: Trachtenberg Architects\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.berkeleyside.com/author/gill-south/\" target=\"_blank\">Gill South\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2014/12/09/vegan-deli-to-open-in-la-farine-spot-on-solano/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (12/9/14)\u003c/p>\n\u003cp>The space at 1820 Solano Ave., \u003ca href=\"http://www.berkeleyside.com/2014/07/01/la-farine-on-solano-avenue-in-berkeley-closes-abruptly/\" target=\"_blank\">left vacant by La Farine bakery in July\u003c/a>, is to be filled by a new-concept vegan deli-style food retailer, The Butcher’s Son, opening around mid-February 2015.\u003c/p>\n\u003cp>Peter Fikaris and his sister, Christina Stobing, will be running the new business which is partially funded by their father, Michael, well-known for his eatery, \u003ca href=\"http://www.netcantina.com/michaelsdiner/\" target=\"_blank\">Michael’s American Vegetarian Diner\u003c/a>, a popular ’50s-style eating spot on Telegraph Avenue in the late 1990s and early 2000s.\u003c/p>\n\u003cp>“We will offer specialty vegan cheeses and meats, sausages, salami, fresh mozzarella, salads, sides, and sandwiches,” said Fikaris. The deli will have a pizza oven, making baked thin-crust pizza and a raw deep-dish pizza will also be on the menu.\u003c/p>\n\u003cp>“It will be all vegan, raw and cooked, and made in house,” he added.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The news that a new, innovative food spot will be going into a prominent building, one long occupied by a beloved bakery, will be good news to \u003ca href=\"http://www.berkeleyside.com/tag/solano-avenue/\" target=\"_blank\">Solano Avenue\u003c/a> merchants and nearby residents. The street has been suffering from too many \u003ca href=\"http://www.berkeleyside.com/2014/12/01/solano-avenue-pressure-for-shopping-area-to-up-its-game/\" target=\"_blank\">vacant businesses\u003c/a> for years, particularly in its easternmost stretch near The Alameda. A recent attempt by \u003ca href=\"http://www.berkeleyside.com/tag/walgreens/\" target=\"_blank\">Walgreens\u003c/a> to build a pharmacy at the site of an old gas station was \u003ca href=\"http://www.berkeleyside.com/2014/03/21/commission-says-yes-to-restricting-large-drugstores-in-berkeley/\" target=\"_blank\">met with fierce resistance\u003c/a>.\u003c/p>\n\u003cp>Fikaris, a Berkeley local in his early 30s, said that while Oakland, specifically Temescal on Telegraph, has been the obvious location for many new food places to spring up, he felt Solano Avenue was a good place to introduce The Butcher’s Son, which he describes as an “old New York- style butcher shop/ deli.”\u003c/p>\n\u003cp>“I feel like what we are doing is a new, trendy younger concept. I feel like the people interested in what we are doing, are either living in North Oakland or Albany, El Cerrito – and nobody (else) is bringing this type of concept over to Solano.”\u003c/p>\n\u003cp>“Everybody is turning health-conscious, people are going vegan or “paleo,” everybody is looking for healthy alternatives, not just for their own personal health but for the health of the planet.”\u003c/p>\n\u003cp>Fikaris said he was sure the food would appeal to people of all ages.\u003c/p>\n\u003cp>The deli, which will have tables inside and outside, will do donuts and pastries, bagels and upmarket espresso coffee in the mornings.\u003c/p>\n\u003cp>“The plan is to work with mainly spelt flour and some gluten-free bread. There will be dessert items, tarts and cheesecakes, for instance. We are shooting for all organic and everything 100% non-GMO, of course,” he said.\u003c/p>\n\u003cp>“We will do our own pickling – we specifically want to make a lot of our products in-house.”\u003c/p>\n\u003cp>The sausages will be made from vital wheat gluten, everything plant-based, with the cheeses made mainly made from coconut and cashew.\u003c/p>\n\u003cp>Fikaris, who comes from a family of 14, many of whom will be helping in the business, says his stepmother, Cecilia, is developing a lot of the recipes.\u003c/p>\n\u003cp>Why call a vegan deli The Butcher’s Son?\u003c/p>\n\u003cp>“The idea is this is an evolution from the old way of thinking by a younger generation. Let’s not eat animal products, let’s be more health-conscious. The Butcher’s Son still has the skills but is evolving,” said Fikaris.\u003c/p>\n\u003cp>Fikaris said he would be renaming his existing food company, Pretty Dog Hot Sauce, to The Butcher’s Son. He will be looking to sell The Butcher’s Son products to other stores.\u003c/p>\n\u003cp>Fikaris said the landlords at 1820 Solano, brother and sister, James and Gina Gould, had been very good to deal with. They had offered attractive terms and he is paying a rent of around $2.50 per sq. ft for the 1,600 sq. ft premises on the corner of Colusa Avenue.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Our dealings with the landlord have been great. This is the best landlord tenant relationship we have ever had. We have had long conversations with them and we all seem to be on the same page. Gina’s biggest concern is getting something in there that the neighborhood wants,” he said.\u003c/p>\n\n",
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"excerpt": "The Butcher's Son will offer specialty vegan cheeses and meats, sausages, salami, fresh mozzarella, salads, sides, and sandwiches. The deli will have a pizza oven, making baked thin-crust pizza and a raw deep-dish pizza will also be on the menu.",
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"title": "Vegan Deli Called 'The Butcher’s Son' Opening Soon on Solano in Berkeley | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90838\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/La-Farine-Solano-720x542.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/La-Farine-Solano-720x542.jpg\" alt=\"Vegan diner The Butcher’s Son is moving into the retail space at 1820 Solano Ave. in Berkeley that, until July, housed La Farine. Photo: Trachtenberg Architects\" width=\"720\" height=\"542\" class=\"size-full wp-image-90838\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegan diner The Butcher’s Son is moving into the retail space at 1820 Solano Ave. in Berkeley that, until July, housed La Farine. Photo: Trachtenberg Architects\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.berkeleyside.com/author/gill-south/\" target=\"_blank\">Gill South\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2014/12/09/vegan-deli-to-open-in-la-farine-spot-on-solano/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (12/9/14)\u003c/p>\n\u003cp>The space at 1820 Solano Ave., \u003ca href=\"http://www.berkeleyside.com/2014/07/01/la-farine-on-solano-avenue-in-berkeley-closes-abruptly/\" target=\"_blank\">left vacant by La Farine bakery in July\u003c/a>, is to be filled by a new-concept vegan deli-style food retailer, The Butcher’s Son, opening around mid-February 2015.\u003c/p>\n\u003cp>Peter Fikaris and his sister, Christina Stobing, will be running the new business which is partially funded by their father, Michael, well-known for his eatery, \u003ca href=\"http://www.netcantina.com/michaelsdiner/\" target=\"_blank\">Michael’s American Vegetarian Diner\u003c/a>, a popular ’50s-style eating spot on Telegraph Avenue in the late 1990s and early 2000s.\u003c/p>\n\u003cp>“We will offer specialty vegan cheeses and meats, sausages, salami, fresh mozzarella, salads, sides, and sandwiches,” said Fikaris. The deli will have a pizza oven, making baked thin-crust pizza and a raw deep-dish pizza will also be on the menu.\u003c/p>\n\u003cp>“It will be all vegan, raw and cooked, and made in house,” he added.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The news that a new, innovative food spot will be going into a prominent building, one long occupied by a beloved bakery, will be good news to \u003ca href=\"http://www.berkeleyside.com/tag/solano-avenue/\" target=\"_blank\">Solano Avenue\u003c/a> merchants and nearby residents. The street has been suffering from too many \u003ca href=\"http://www.berkeleyside.com/2014/12/01/solano-avenue-pressure-for-shopping-area-to-up-its-game/\" target=\"_blank\">vacant businesses\u003c/a> for years, particularly in its easternmost stretch near The Alameda. A recent attempt by \u003ca href=\"http://www.berkeleyside.com/tag/walgreens/\" target=\"_blank\">Walgreens\u003c/a> to build a pharmacy at the site of an old gas station was \u003ca href=\"http://www.berkeleyside.com/2014/03/21/commission-says-yes-to-restricting-large-drugstores-in-berkeley/\" target=\"_blank\">met with fierce resistance\u003c/a>.\u003c/p>\n\u003cp>Fikaris, a Berkeley local in his early 30s, said that while Oakland, specifically Temescal on Telegraph, has been the obvious location for many new food places to spring up, he felt Solano Avenue was a good place to introduce The Butcher’s Son, which he describes as an “old New York- style butcher shop/ deli.”\u003c/p>\n\u003cp>“I feel like what we are doing is a new, trendy younger concept. I feel like the people interested in what we are doing, are either living in North Oakland or Albany, El Cerrito – and nobody (else) is bringing this type of concept over to Solano.”\u003c/p>\n\u003cp>“Everybody is turning health-conscious, people are going vegan or “paleo,” everybody is looking for healthy alternatives, not just for their own personal health but for the health of the planet.”\u003c/p>\n\u003cp>Fikaris said he was sure the food would appeal to people of all ages.\u003c/p>\n\u003cp>The deli, which will have tables inside and outside, will do donuts and pastries, bagels and upmarket espresso coffee in the mornings.\u003c/p>\n\u003cp>“The plan is to work with mainly spelt flour and some gluten-free bread. There will be dessert items, tarts and cheesecakes, for instance. We are shooting for all organic and everything 100% non-GMO, of course,” he said.\u003c/p>\n\u003cp>“We will do our own pickling – we specifically want to make a lot of our products in-house.”\u003c/p>\n\u003cp>The sausages will be made from vital wheat gluten, everything plant-based, with the cheeses made mainly made from coconut and cashew.\u003c/p>\n\u003cp>Fikaris, who comes from a family of 14, many of whom will be helping in the business, says his stepmother, Cecilia, is developing a lot of the recipes.\u003c/p>\n\u003cp>Why call a vegan deli The Butcher’s Son?\u003c/p>\n\u003cp>“The idea is this is an evolution from the old way of thinking by a younger generation. Let’s not eat animal products, let’s be more health-conscious. The Butcher’s Son still has the skills but is evolving,” said Fikaris.\u003c/p>\n\u003cp>Fikaris said he would be renaming his existing food company, Pretty Dog Hot Sauce, to The Butcher’s Son. He will be looking to sell The Butcher’s Son products to other stores.\u003c/p>\n\u003cp>Fikaris said the landlords at 1820 Solano, brother and sister, James and Gina Gould, had been very good to deal with. They had offered attractive terms and he is paying a rent of around $2.50 per sq. ft for the 1,600 sq. ft premises on the corner of Colusa Avenue.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Our dealings with the landlord have been great. This is the best landlord tenant relationship we have ever had. We have had long conversations with them and we all seem to be on the same page. Gina’s biggest concern is getting something in there that the neighborhood wants,” he said.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "No More Gift Cards: 10 Local Food Gifts For Your Holiday Season",
"title": "No More Gift Cards: 10 Local Food Gifts For Your Holiday Season",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sure, you could give rely on the traditional holiday staples--gift cards for the kids, candles for the host, wine for the friends--this season. Or you could give them one of the delicious gifts on this list, which boast the dual benefits of being mostly consumable gifts (so your giftee isn’t stuck with something that will gather dust in the closet) and locally made (so you can feel good about avoiding the dual behemoths of Target and Amazon).\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90649,90650\"]\u003c/p>\n\u003ch3>Bread Baking Books by Local Bay Area Bakers\u003c/h3>\n\u003cp>The only thing better than giving someone a loaf of crusty, chewy San Francisco sourdough? Giving them the tools to make it in their kitchen at home. You’ve got options--take your pick from Tartine’s \u003ca href=\"http://www.tartinebread.com/\" target=\"_blank\">definitive first book \u003c/a>(or recent book about \u003ca href=\"http://www.chroniclebooks.com/titles/tartine-book-no-3.html\" target=\"_blank\">whole grain baking\u003c/a>); Josey Baker’s cheery, \u003ca href=\"http://joseybakerbread.wordpress.com/book/\" target=\"_blank\">beginner-friendly guide\u003c/a>; or the recently released, Thomas Keller-blessed, \u003cstrong>bread baking book\u003c/strong> from Petaluma’s \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a> (Which yes, does include the recipe for their sublime Meyer lemon and rosemary bread). Paired with a loaf from the respective bakery, it's an ideal nudge for anyone looking to break into bread making.\u003c/p>\n\u003cfigure id=\"attachment_90662\" class=\"wp-caption aligncenter\" style=\"max-width: 675px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/38bc158ddbc60de12377d2266c51a5ff.jpg\">\u003cimg class=\"size-full wp-image-90662\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/38bc158ddbc60de12377d2266c51a5ff.jpg\" alt=\"An example of the custom cookies from Parker's Crazy Cookies. Photo: Parker's Crazy Cookies LLC\" width=\"675\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An example of the custom cookies from Parker's Crazy Cookies. Photo: Parker's Crazy Cookies LLC\u003c/figcaption>\u003c/figure>\n\u003ch3>Custom Cookies\u003c/h3>\n\u003cp>A Choose Your Own Holiday Adventure: you stand in front of your giftee, with a plate stacked high of cookies. They beam at you, look closer at the cookies and discover that the cookies look like them, from their round glasses to the shape of their nose to their penchant for Hawaiian shirts. Do they run away, unsettled by the prospect of eating a cartoon cookie version of themselves? Go on to the next gift.\u003c/p>\n\u003cp>If they're flattered by seeing their face commemorated in cookie form, \u003ca href=\"http://www.parkerscrazycookies.com/customcookies.html\" target=\"_blank\">Parker’s Crazy Cookies in Hayward \u003c/a>will make \u003cstrong>custom cookies\u003c/strong> from any photo of a person/pet/logo. You send in photos of your beloved and select from their 21 different body types (Is your giftee a “Wine Lover” or more of a “Gone Fishin’”?) and then their artists do a preliminary sketch. Each order includes three revision of their sketch, allowing you to subtract some wrinkles or add their signature dimple before they're immortalized in animal cracker form.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For something a little farther from the uncanny valley, head to Oakland’s Chinatown, where you can get \u003cstrong>custom fortune cookie\u003c/strong> from \u003ca href=\"https://www.personalized-fortune-cookies.com/\" target=\"_blank\">Tom’s Bakery Fortune Cookies\u003c/a>. They offer a variety of flavors, including chocolate, sesame and coconut, with the option to create up to three custom fortunes per order.\u003c/p>\n\u003cfigure id=\"attachment_90648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dog-photos-above-kettles-resize-1500x807.jpg\">\u003cimg class=\"size-full wp-image-90648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dog-photos-above-kettles-resize-1500x807.jpg\" alt=\"Brewing kettles at Diving Dog. Photo: Collin West\" width=\"1000\" height=\"538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brewing kettles at Diving Dog. Photo: Collin West\u003c/figcaption>\u003c/figure>\n\u003ch3>Beer Making\u003c/h3>\n\u003cp>For the friend who’s interested in beer making, but who isn’t sure about investing in homebrew equipment just yet, take them to Oakland’s \u003ca href=\"http://www.divingdogbrew.com/\" target=\"_blank\">Diving Dog Brewhouse\u003c/a>. The new beer pub offers a \u003cstrong>Brew On Premises service\u003c/strong>, where they provide everything you need to brew your own beer. Just pick what style you’d like to make from the over 20 styles they offer, and make your beer at one of their kettles (all named for owner’s dogs). Come in a few weeks later for bottling (they even include custom labels) and leave with about six cases of beer. Diving Dog encourages people to bring friends, making it an ideal gift for a family outing or group of friends.\u003c/p>\n\u003cfigure id=\"attachment_90654\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ButcherClass-019.jpg\">\u003cimg class=\"size-full wp-image-90654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ButcherClass-019.jpg\" alt=\"A class at The Local Butcher Shop in Berkeley. Photo: Monica Rocchino\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A class at The Local Butcher Shop in Berkeley. Photo: Monica Rocchino\u003c/figcaption>\u003c/figure>\n\u003ch3>Butchery Classes\u003c/h3>\n\u003cp>No one wants to see how the sausage gets made--except in the Bay Area, where there are \u003cstrong>butchery classes\u003c/strong> that teach about deconstructing various types of animals as well as catering to various skill levels. Choose from deer butchery at Berkeley’s \u003ca href=\"http://thelocalbutchershop.com/classes/\" target=\"_blank\">Local Butcher Shop\u003c/a>, the women’s only classes at the \u003ca href=\"http://www.fattedcalf.com/\" target=\"_blank\">Fatted Calf\u003c/a> in Napa or yes, sausage making at \u003ca href=\"http://www.avedanos.com/classes.html\" target=\"_blank\">Avedano’s\u003c/a> in San Francisco. The lucky person you gift with a butchery class will leave with meat, improved knife skills, and a newfound appreciation for their morning bacon.\u003c/p>\n\u003cfigure id=\"attachment_90652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/edible_excursions.jpg\">\u003cimg class=\"size-full wp-image-90652\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/edible_excursions.jpg\" alt=\"An Edible Excursions tour in the Ferry Building. Photo: Mitch Maher\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An Edible Excursions tour in the Ferry Building. Photo: Mitch Maher\u003c/figcaption>\u003c/figure>\n\u003ch3>Food Tours\u003c/h3>\n\u003cp>Whichever side of the Bay you’re on, there’s a \u003cstrong>food tour\u003c/strong> to fit you (and your giftee’s) tastes. Amateur mixologist? \u003ca href=\"http://avitaltours.com/tour/union-square-cocktail-tour/\" target=\"_blank\">The Craft Cocktail Tour\u003c/a> from Avital Tours will give them a tour of Union Square via its various bars. Dumpling fanatic? \u003ca href=\"http://www.savoroaklandfoodtours.com/tours/chinatown-food-tasting-cultural-walking-tour/\" target=\"_blank\">Savor Oakland's Chinatown tour\u003c/a> will introduce them to them to the neighborhood’s dizzying range of foods. Parents coming into town from the Midwest? \u003ca href=\"http://www.edibleexcursions.net/book_your_tour.php\" target=\"_blank\">Edible Excursions\u003c/a> will feed them Acme sourdough and Slanted Door spring rolls, then put them on the ferry for a tour of Alcatraz. All tours include plentiful samples, a history lesson on the neighborhood and enough walking to break up the gluttony at least a little.\u003c/p>\n\u003cfigure id=\"attachment_90669\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salt_bag-2.jpg\">\u003cimg class=\"size-full wp-image-90669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salt_bag-2.jpg\" alt=\"Omnivore Salt. Photo: Laurie Frankel\" width=\"1000\" height=\"1250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Omnivore Salt. Photo: Laurie Frankel\u003c/figcaption>\u003c/figure>\n\u003ch3>Artisanal Salt\u003c/h3>\n\u003cp>You can’t beat the endorsements for \u003cstrong>Angelo Garro’s salt\u003c/strong>. Alice Waters never travels without it. Michael Pollan declares that it “improves whatever it touches.\" And that \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=4&cad=rja&uact=8&ved=0CEIQtwIwAw&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3Dr3IdD4hOcTs&ei=OomGVPqgBoioogSOqoG4Bw&usg=AFQjCNHc6dyJY8Vnvt_cXfMi2Y4TAna4ug&sig2=b2fO4QvuFofrmjgLvRMBrA&bvm=bv.81449611,d.cGU\" target=\"_blank\">delightful Kickstarter video\u003c/a> that helped bring the salt into production? Directed by Werner Herzog. The SF blacksmith-based \u003ca href=\"http://www.omnivoresalt.com/\" target=\"_blank\">Omnivore Salt\u003c/a>--made from Northern California sea salt, flecked with fennel, chili and a secret blend merely listed as “organic spices--off a recipe from his Sicilian grandmother, and it works equally as well on roasted vegetables as it does on meats. Bonus: the mini bag is the perfect stocking stuffer size.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90653,90661\"]\u003c/p>\n\u003ch3>Cheesemaking Classes\u003c/h3>\n\u003cp>If you want to impress the Brie lover in your life, you’ve got options, depending on their level of cheese obsessiveness. Are they more of a casual fan? Send them to the \u003ca href=\"http://thecheeseschool.com/collections/classes\" target=\"_blank\">Cheese School Of San Francisco\u003c/a> for a \u003cstrong>Cheese and Beer pairing class\u003c/strong>. For the full-fledged cheese obsessed, gift them entry to one of the school’s \u003cstrong>one day cheesemaking intensives\u003c/strong>, where they’ll make fromage blanc, crème fraîche and feta. In the East Bay, the \u003ca href=\"http://www.iuhoakland.com\" target=\"_blank\">Institute of Urban Homesteading\u003c/a> offers classes on making everything from Brie to burrata. And for those you really love, nothing compares to a cheese wheel cake, a towering stack of cheeses, available in themes like “The Californian” and “The International.”\u003c/p>\n\u003cfigure id=\"attachment_90660\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rue_du_the.jpg\">\u003cimg class=\"size-full wp-image-90660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rue_du_the.jpg\" alt=\"Make a custom tea blend at Rue Du Thé in Burlingame. Photo: Leland Tea\" width=\"960\" height=\"720\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make a custom tea blend at Rue Du Thé in Burlingame. Photo: Leland Tea\u003c/figcaption>\u003c/figure>\n\u003ch3>Custom-Blended Teas\u003c/h3>\n\u003cp>\u003ca href=\"http://www.lelandtea.com/\" target=\"_blank\">Leland Tea\u003c/a> offers a sprawling range of teas, from the traditional (Sencha, Darjeeling) to their custom blends (Like “Shake Your Shimmy,” a blend of oolong, yerba mate and melon blossom). But for the truly hard-to-please tea lover on your list, they offer the chance to make a \u003cstrong>custom blend\u003c/strong>. You choose from a wide variety of base teas, then choose what flavors and teas to add in to your blend. They’ll even print labels with a personalized message. If you can’t make it to their charming Burlingame store, where you can enjoy a traditional tea service, complete with scones and Devon cream, you can also create your \u003ca href=\"http://www.lelandtea.com/product-p/customtea.htm\" target=\"_blank\">custom blend online\u003c/a>.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90655,90656\"]\u003c/p>\n\u003ch3>Local Chocolate\u003c/h3>\n\u003cp>Prewrapped boxes of truffle assortments are ideal for any number of last minute gift-giving crises. Baby sitter present? Teacher present? Office gift swap? Everyone’s happy to receive a box of chocolate, but San Francisco’s Charles Chocolate found a way to make their \u003ca href=\"http://www.charleschocolates.com/collections/edible-box\" target=\"_blank\">Christmas and Hanukkah gift boxes\u003c/a> even better: the box is edible. The \u003cstrong>bittersweet chocolate boxes\u003c/strong> are filled with an assortment of Charles’ truffles (flavors include a Poire Williams Caramel and Bittersweet Peanut Butterflies) and topped with a white or dark chocolate lid with the holiday decorations of your choosing.\u003c/p>\n\u003cp>If you’re traveling somewhere cold this holiday season, give your loved ones the gift of summer in December with the \u003cstrong>S'mores Kit\u003c/strong> from \u003ca href=\"http://www.recchiuti.com/109.html?area=01;id=3xS9Spdv\" target=\"_blank\">Recchiuti Confections\u003c/a>. The San Francisco chocolatier's kit contains four s'mores worth of bittersweet chocolate, graham crackers and vanilla bean marshmallows to toast around the stove or fireplace.\u003c/p>\n\u003cfigure id=\"attachment_90647\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Pumpkin-2.jpg\">\u003cimg class=\"size-full wp-image-90647\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Pumpkin-2.jpg\" alt=\"One of the seasonal pickles from The Cultured Pickle Shop. Photo: Kevin Farley\" width=\"450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of the seasonal pickles from The Cultured Pickle Shop. Photo: Kevin Farley\u003c/figcaption>\u003c/figure>\n\u003ch3>Artisanal Pickles\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Forget the dill: the \u003cstrong>seasonal offerings from \u003ca href=\"http://www.culturedpickleshop.com/seasonal.html\" target=\"_blank\">the Cultured Pickle Shop\u003c/a> in Berkeley\u003c/strong> will make you reconsider the humble pickle. Made from local produce and available in a wide range of combinations (everything from Butternut Squash & Maitake Mushroom Kim Chee to Red Daikon with Turmeric, Cardamom, & Fenugreek), they elevate everything from salads to sandwiches and make the perfect hostess gift. In San Francisco, \u003ca href=\"http://www.mcvickerpickles.com/\" target=\"_blank\">McVicker Pickles\u003c/a> sells a variety of mustards, bacon jam and a \u003ca href=\"http://www.mcvickerpickles.com/#!shop/cwvn\" target=\"_blank\">\u003cstrong>“Bloody Buddies” mix\u003c/strong>\u003c/a> of pickled carrots, cauliflower, Brussels sprouts and cocktail onions, an ideal gift perfect for your favorite day drinker.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sure, you could give rely on the traditional holiday staples--gift cards for the kids, candles for the host, wine for the friends--this season. Or you could give them one of the delicious gifts on this list, which boast the dual benefits of being mostly consumable gifts (so your giftee isn’t stuck with something that will gather dust in the closet) and locally made (so you can feel good about avoiding the dual behemoths of Target and Amazon).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Bread Baking Books by Local Bay Area Bakers\u003c/h3>\n\u003cp>The only thing better than giving someone a loaf of crusty, chewy San Francisco sourdough? Giving them the tools to make it in their kitchen at home. You’ve got options--take your pick from Tartine’s \u003ca href=\"http://www.tartinebread.com/\" target=\"_blank\">definitive first book \u003c/a>(or recent book about \u003ca href=\"http://www.chroniclebooks.com/titles/tartine-book-no-3.html\" target=\"_blank\">whole grain baking\u003c/a>); Josey Baker’s cheery, \u003ca href=\"http://joseybakerbread.wordpress.com/book/\" target=\"_blank\">beginner-friendly guide\u003c/a>; or the recently released, Thomas Keller-blessed, \u003cstrong>bread baking book\u003c/strong> from Petaluma’s \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a> (Which yes, does include the recipe for their sublime Meyer lemon and rosemary bread). Paired with a loaf from the respective bakery, it's an ideal nudge for anyone looking to break into bread making.\u003c/p>\n\u003cfigure id=\"attachment_90662\" class=\"wp-caption aligncenter\" style=\"max-width: 675px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/38bc158ddbc60de12377d2266c51a5ff.jpg\">\u003cimg class=\"size-full wp-image-90662\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/38bc158ddbc60de12377d2266c51a5ff.jpg\" alt=\"An example of the custom cookies from Parker's Crazy Cookies. Photo: Parker's Crazy Cookies LLC\" width=\"675\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An example of the custom cookies from Parker's Crazy Cookies. Photo: Parker's Crazy Cookies LLC\u003c/figcaption>\u003c/figure>\n\u003ch3>Custom Cookies\u003c/h3>\n\u003cp>A Choose Your Own Holiday Adventure: you stand in front of your giftee, with a plate stacked high of cookies. They beam at you, look closer at the cookies and discover that the cookies look like them, from their round glasses to the shape of their nose to their penchant for Hawaiian shirts. Do they run away, unsettled by the prospect of eating a cartoon cookie version of themselves? Go on to the next gift.\u003c/p>\n\u003cp>If they're flattered by seeing their face commemorated in cookie form, \u003ca href=\"http://www.parkerscrazycookies.com/customcookies.html\" target=\"_blank\">Parker’s Crazy Cookies in Hayward \u003c/a>will make \u003cstrong>custom cookies\u003c/strong> from any photo of a person/pet/logo. You send in photos of your beloved and select from their 21 different body types (Is your giftee a “Wine Lover” or more of a “Gone Fishin’”?) and then their artists do a preliminary sketch. Each order includes three revision of their sketch, allowing you to subtract some wrinkles or add their signature dimple before they're immortalized in animal cracker form.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For something a little farther from the uncanny valley, head to Oakland’s Chinatown, where you can get \u003cstrong>custom fortune cookie\u003c/strong> from \u003ca href=\"https://www.personalized-fortune-cookies.com/\" target=\"_blank\">Tom’s Bakery Fortune Cookies\u003c/a>. They offer a variety of flavors, including chocolate, sesame and coconut, with the option to create up to three custom fortunes per order.\u003c/p>\n\u003cfigure id=\"attachment_90648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dog-photos-above-kettles-resize-1500x807.jpg\">\u003cimg class=\"size-full wp-image-90648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dog-photos-above-kettles-resize-1500x807.jpg\" alt=\"Brewing kettles at Diving Dog. Photo: Collin West\" width=\"1000\" height=\"538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brewing kettles at Diving Dog. Photo: Collin West\u003c/figcaption>\u003c/figure>\n\u003ch3>Beer Making\u003c/h3>\n\u003cp>For the friend who’s interested in beer making, but who isn’t sure about investing in homebrew equipment just yet, take them to Oakland’s \u003ca href=\"http://www.divingdogbrew.com/\" target=\"_blank\">Diving Dog Brewhouse\u003c/a>. The new beer pub offers a \u003cstrong>Brew On Premises service\u003c/strong>, where they provide everything you need to brew your own beer. Just pick what style you’d like to make from the over 20 styles they offer, and make your beer at one of their kettles (all named for owner’s dogs). Come in a few weeks later for bottling (they even include custom labels) and leave with about six cases of beer. Diving Dog encourages people to bring friends, making it an ideal gift for a family outing or group of friends.\u003c/p>\n\u003cfigure id=\"attachment_90654\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ButcherClass-019.jpg\">\u003cimg class=\"size-full wp-image-90654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ButcherClass-019.jpg\" alt=\"A class at The Local Butcher Shop in Berkeley. Photo: Monica Rocchino\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A class at The Local Butcher Shop in Berkeley. Photo: Monica Rocchino\u003c/figcaption>\u003c/figure>\n\u003ch3>Butchery Classes\u003c/h3>\n\u003cp>No one wants to see how the sausage gets made--except in the Bay Area, where there are \u003cstrong>butchery classes\u003c/strong> that teach about deconstructing various types of animals as well as catering to various skill levels. Choose from deer butchery at Berkeley’s \u003ca href=\"http://thelocalbutchershop.com/classes/\" target=\"_blank\">Local Butcher Shop\u003c/a>, the women’s only classes at the \u003ca href=\"http://www.fattedcalf.com/\" target=\"_blank\">Fatted Calf\u003c/a> in Napa or yes, sausage making at \u003ca href=\"http://www.avedanos.com/classes.html\" target=\"_blank\">Avedano’s\u003c/a> in San Francisco. The lucky person you gift with a butchery class will leave with meat, improved knife skills, and a newfound appreciation for their morning bacon.\u003c/p>\n\u003cfigure id=\"attachment_90652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/edible_excursions.jpg\">\u003cimg class=\"size-full wp-image-90652\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/edible_excursions.jpg\" alt=\"An Edible Excursions tour in the Ferry Building. Photo: Mitch Maher\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An Edible Excursions tour in the Ferry Building. Photo: Mitch Maher\u003c/figcaption>\u003c/figure>\n\u003ch3>Food Tours\u003c/h3>\n\u003cp>Whichever side of the Bay you’re on, there’s a \u003cstrong>food tour\u003c/strong> to fit you (and your giftee’s) tastes. Amateur mixologist? \u003ca href=\"http://avitaltours.com/tour/union-square-cocktail-tour/\" target=\"_blank\">The Craft Cocktail Tour\u003c/a> from Avital Tours will give them a tour of Union Square via its various bars. Dumpling fanatic? \u003ca href=\"http://www.savoroaklandfoodtours.com/tours/chinatown-food-tasting-cultural-walking-tour/\" target=\"_blank\">Savor Oakland's Chinatown tour\u003c/a> will introduce them to them to the neighborhood’s dizzying range of foods. Parents coming into town from the Midwest? \u003ca href=\"http://www.edibleexcursions.net/book_your_tour.php\" target=\"_blank\">Edible Excursions\u003c/a> will feed them Acme sourdough and Slanted Door spring rolls, then put them on the ferry for a tour of Alcatraz. All tours include plentiful samples, a history lesson on the neighborhood and enough walking to break up the gluttony at least a little.\u003c/p>\n\u003cfigure id=\"attachment_90669\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salt_bag-2.jpg\">\u003cimg class=\"size-full wp-image-90669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salt_bag-2.jpg\" alt=\"Omnivore Salt. Photo: Laurie Frankel\" width=\"1000\" height=\"1250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Omnivore Salt. Photo: Laurie Frankel\u003c/figcaption>\u003c/figure>\n\u003ch3>Artisanal Salt\u003c/h3>\n\u003cp>You can’t beat the endorsements for \u003cstrong>Angelo Garro’s salt\u003c/strong>. Alice Waters never travels without it. Michael Pollan declares that it “improves whatever it touches.\" And that \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=4&cad=rja&uact=8&ved=0CEIQtwIwAw&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3Dr3IdD4hOcTs&ei=OomGVPqgBoioogSOqoG4Bw&usg=AFQjCNHc6dyJY8Vnvt_cXfMi2Y4TAna4ug&sig2=b2fO4QvuFofrmjgLvRMBrA&bvm=bv.81449611,d.cGU\" target=\"_blank\">delightful Kickstarter video\u003c/a> that helped bring the salt into production? Directed by Werner Herzog. The SF blacksmith-based \u003ca href=\"http://www.omnivoresalt.com/\" target=\"_blank\">Omnivore Salt\u003c/a>--made from Northern California sea salt, flecked with fennel, chili and a secret blend merely listed as “organic spices--off a recipe from his Sicilian grandmother, and it works equally as well on roasted vegetables as it does on meats. Bonus: the mini bag is the perfect stocking stuffer size.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Cheesemaking Classes\u003c/h3>\n\u003cp>If you want to impress the Brie lover in your life, you’ve got options, depending on their level of cheese obsessiveness. Are they more of a casual fan? Send them to the \u003ca href=\"http://thecheeseschool.com/collections/classes\" target=\"_blank\">Cheese School Of San Francisco\u003c/a> for a \u003cstrong>Cheese and Beer pairing class\u003c/strong>. For the full-fledged cheese obsessed, gift them entry to one of the school’s \u003cstrong>one day cheesemaking intensives\u003c/strong>, where they’ll make fromage blanc, crème fraîche and feta. In the East Bay, the \u003ca href=\"http://www.iuhoakland.com\" target=\"_blank\">Institute of Urban Homesteading\u003c/a> offers classes on making everything from Brie to burrata. And for those you really love, nothing compares to a cheese wheel cake, a towering stack of cheeses, available in themes like “The Californian” and “The International.”\u003c/p>\n\u003cfigure id=\"attachment_90660\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rue_du_the.jpg\">\u003cimg class=\"size-full wp-image-90660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rue_du_the.jpg\" alt=\"Make a custom tea blend at Rue Du Thé in Burlingame. Photo: Leland Tea\" width=\"960\" height=\"720\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make a custom tea blend at Rue Du Thé in Burlingame. Photo: Leland Tea\u003c/figcaption>\u003c/figure>\n\u003ch3>Custom-Blended Teas\u003c/h3>\n\u003cp>\u003ca href=\"http://www.lelandtea.com/\" target=\"_blank\">Leland Tea\u003c/a> offers a sprawling range of teas, from the traditional (Sencha, Darjeeling) to their custom blends (Like “Shake Your Shimmy,” a blend of oolong, yerba mate and melon blossom). But for the truly hard-to-please tea lover on your list, they offer the chance to make a \u003cstrong>custom blend\u003c/strong>. You choose from a wide variety of base teas, then choose what flavors and teas to add in to your blend. They’ll even print labels with a personalized message. If you can’t make it to their charming Burlingame store, where you can enjoy a traditional tea service, complete with scones and Devon cream, you can also create your \u003ca href=\"http://www.lelandtea.com/product-p/customtea.htm\" target=\"_blank\">custom blend online\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Local Chocolate\u003c/h3>\n\u003cp>Prewrapped boxes of truffle assortments are ideal for any number of last minute gift-giving crises. Baby sitter present? Teacher present? Office gift swap? Everyone’s happy to receive a box of chocolate, but San Francisco’s Charles Chocolate found a way to make their \u003ca href=\"http://www.charleschocolates.com/collections/edible-box\" target=\"_blank\">Christmas and Hanukkah gift boxes\u003c/a> even better: the box is edible. The \u003cstrong>bittersweet chocolate boxes\u003c/strong> are filled with an assortment of Charles’ truffles (flavors include a Poire Williams Caramel and Bittersweet Peanut Butterflies) and topped with a white or dark chocolate lid with the holiday decorations of your choosing.\u003c/p>\n\u003cp>If you’re traveling somewhere cold this holiday season, give your loved ones the gift of summer in December with the \u003cstrong>S'mores Kit\u003c/strong> from \u003ca href=\"http://www.recchiuti.com/109.html?area=01;id=3xS9Spdv\" target=\"_blank\">Recchiuti Confections\u003c/a>. The San Francisco chocolatier's kit contains four s'mores worth of bittersweet chocolate, graham crackers and vanilla bean marshmallows to toast around the stove or fireplace.\u003c/p>\n\u003cfigure id=\"attachment_90647\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Pumpkin-2.jpg\">\u003cimg class=\"size-full wp-image-90647\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Pumpkin-2.jpg\" alt=\"One of the seasonal pickles from The Cultured Pickle Shop. Photo: Kevin Farley\" width=\"450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of the seasonal pickles from The Cultured Pickle Shop. Photo: Kevin Farley\u003c/figcaption>\u003c/figure>\n\u003ch3>Artisanal Pickles\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Forget the dill: the \u003cstrong>seasonal offerings from \u003ca href=\"http://www.culturedpickleshop.com/seasonal.html\" target=\"_blank\">the Cultured Pickle Shop\u003c/a> in Berkeley\u003c/strong> will make you reconsider the humble pickle. Made from local produce and available in a wide range of combinations (everything from Butternut Squash & Maitake Mushroom Kim Chee to Red Daikon with Turmeric, Cardamom, & Fenugreek), they elevate everything from salads to sandwiches and make the perfect hostess gift. In San Francisco, \u003ca href=\"http://www.mcvickerpickles.com/\" target=\"_blank\">McVicker Pickles\u003c/a> sells a variety of mustards, bacon jam and a \u003ca href=\"http://www.mcvickerpickles.com/#!shop/cwvn\" target=\"_blank\">\u003cstrong>“Bloody Buddies” mix\u003c/strong>\u003c/a> of pickled carrots, cauliflower, Brussels sprouts and cocktail onions, an ideal gift perfect for your favorite day drinker.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Look: Smoke’s Poutinerie in Berkeley",
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"content": "\u003cp>The Canadians are coming, and they’re bringing poutine. This Monday, \u003ca href=\"http://smokespoutinerie.com/\" target=\"_blank\">Smoke’s Poutinerie\u003c/a> opened on Durant Ave in Berkeley. The first US location of a popular fast food chain with over 100 stores in Canada, the restaurant only sells poutine, the gloriously nap-inducing Quebec dish of fries tossed with gravy and topped with cheese curds.\u003c/p>\n\u003cp>\u003cstrong>Why Berkeley for the first US store?\u003c/strong> Ironically, it’s all because of a few enterprising Southern Californians. Los Angeles-based film producers Robert Parada and Danny Rodriguez went out drinking one night during a visit to Berkeley, and when they left the bar, they were struck by the amount of people--and potential customers--out late in Berkeley. Along with a third partner, they approached Smoke’s founder and CEO Ryan Smolkin with the idea of opening a Berkeley location of the chain, which they had tried and loved during a visit to Winnipeg.\u003c/p>\n\u003cfigure id=\"attachment_90797\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/exterior.jpg\">\u003cimg class=\"size-full wp-image-90797\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/exterior.jpg\" alt=\"Outside of Smoke's. Photo: Shelby Pope\" width=\"1000\" height=\"787\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Outside of Smoke's. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The new shop has already tapped into the customer base Parada and Rodriguez observed--on the first day, there was a continuous line out the door. Open until 4 AM every day, Smoke’s location-- two blocks from the Berkeley campus, in between popular bars and within spitting distance of the dorms--makes it evident who their target market is: hungry students and sloshed bar goers looking for something cheap and filling to line their stomach before the library or the next Golden Bear at Henry’s.\u003c/p>\n\u003cp>The red L-shaped shop in-between Jaguar Karaoke and the original Top Dog is tiny, has no tables, but does have counters to stand up and eat at. The store is loud, with lightning fast workers yelling orders over '80s rock, and everything comes in a to-go box--perfect for eating en route to the next bar.\u003c/p>\n\u003cfigure id=\"attachment_90791\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/sizes.jpg\">\u003cimg class=\"size-full wp-image-90791\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/sizes.jpg\" alt=\"Poutine sizes. Photo: Shelby Pope\" width=\"1000\" height=\"587\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poutine sizes Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>All the dishes are available in three sizes, a plenty filling “snack” size, the meal size, and a staggeringly large Wow Size (with toppings, it can weigh up to three pounds), best suited for those with an 18-year old metabolism--or the people who compete in the \u003ca href=\"https://www.youtube.com/watch?v=N2yf0fy2E-c\" target=\"_blank\">Poutine eating competition\u003c/a> Smoke’s hosts every year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The menu is divided by what kind of meat you’d like on your poutine: chicken, pork, beef or steak. For vegetarians, they offer a meat-free gravy and options like the Veggie Rainbow, topped with guacamole, Sriracha, and sour cream.\u003c/p>\n\u003cfigure id=\"attachment_90794\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/og_poutine.jpg\">\u003cimg class=\"size-full wp-image-90794\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/og_poutine.jpg\" alt=\"Original poutine. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Original poutine. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The traditional poutine was immensely satisfying, in the indulgent way that only a pile of carbs and cheese can be. Served piping hot, the dish’s well-seasoned gravy smothered the crispy fries (larger than McDonald's, small enough to not overwhelm the toppings), with Wisconsin cheese curds that squeaked when I bit into them.\u003c/p>\n\u003cfigure id=\"attachment_90796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pork.jpg\">\u003cimg class=\"size-full wp-image-90796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pork.jpg\" alt=\"Triple pork poutine. Photo: Shelby Pope\" width=\"1000\" height=\"624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Triple pork poutine. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>A triple pork poutine was topped with a generous amount of bacon and a truly incredible amount of sausage, more sausage than on a typical medium meat lover’s pizza. The name promised three pork products, but I didn’t notice any pulled pork in the dish. Since all the toppings are piled on top of the fries, it’s up to you to disburse the toppings throughout the fries, but there’s enough gravy that the bottom fries are thoroughly soaked with gravy. It was rich, satisfyingly meaty, and balanced: the gravy tasted good on its own, but didn’t compete with the salty toppings.\u003c/p>\n\u003cfigure id=\"attachment_90793\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/montreal.jpg\">\u003cimg class=\"size-full wp-image-90793\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/montreal.jpg\" alt=\"Montreal poutine Photo: Shelby Pope\" width=\"1000\" height=\"713\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Montreal poutine. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The Montreal poutine didn't work quite so well. The Montreal smoked meat was subtly spiced, but plopped on the fries in a giant chunk with no way to disseminate throughout the fries. A flood of mustard in the corner reminded me why we eat fries with ketchup. A juicy pickle, nearly the length of the box, provided welcome contrast from the potato onslaught.\u003c/p>\n\u003cp>The Berkeley Smoke’s--the name and logo comes from the probably apocryphal figure that Founder Smolkin credits as the visionary behind the chain, who only communicates through Smolkin-- is just the beginning of the company’s U.S. plans.\u003c/p>\n\u003cp>Smolkin is a laid-back guy (On the Berkeley store: “They [served] over 1,200 people yesterday. Over 1,200 servings out of that little wee shop. Isn’t that sick?”) but he’s serious about expanding Smoke’s: a Hollywood location is currently under construction, and he has plans for locations in, Arizona, Vegas and New York.\u003c/p>\n\u003cfigure id=\"attachment_90792\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/interior.jpg\">\u003cimg class=\"size-full wp-image-90792\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/interior.jpg\" alt=\"Inside of Smoke's. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Inside of Smoke's. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>While the core market for Smoke’s is the urban, 18-25 nightlife crowd (“I didn’t say the word drunk, but that might have something to do with it”), Smolkin emphasizes how other demographics, like young families, have been drawn to the chain.\u003c/p>\n\u003cp>“I’m a father of twin boys who are eight years old--they decide where we’re going for dinner. They're the ones that want the poutine and there’s somebody like me, the dad is like, we really \u003cem>shouldn’t\u003c/em>, but you want it. You’re looking for the excuse to go have to get it.”\u003c/p>\n\u003cp>For others, he said, poutine is a daily habit. “Some see it as an everyday food, they’ll have it at lunch with a suit and tie on, and then they’ll come back at three in the morning with the tie wrapped around their head and two friends,” he said. “Then you have the other demographic, where it’s an indulgence and they treat themselves every once in awhile. It caters to everybody.”\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://smokespoutinerie.com/\" target=\"_blank\">Smoke’s Poutinerie\u003c/a>\u003cbr>\n2518 Durant Ave. Ste A [\u003ca href=\"http://goo.gl/ykXY1w\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 540-7500\u003cbr>\nHours: Mon-Sun 11am-4am\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/poutinerie\" target=\"_blank\">Smoke's Poutinerie\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/smokesberkeley\" target=\"_blank\">@smokesberkeley\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_90790\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/taters.jpg\">\u003cimg class=\"size-full wp-image-90790\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/taters.jpg\" alt=\"The potatoes that go into your poutine at Smoke's. Photo: Shelby Pope\" width=\"1000\" height=\"809\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The potatoes that go into your poutine at Smoke's. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Canadians are coming, and they’re bringing poutine. This Monday, \u003ca href=\"http://smokespoutinerie.com/\" target=\"_blank\">Smoke’s Poutinerie\u003c/a> opened on Durant Ave in Berkeley. The first US location of a popular fast food chain with over 100 stores in Canada, the restaurant only sells poutine, the gloriously nap-inducing Quebec dish of fries tossed with gravy and topped with cheese curds.\u003c/p>\n\u003cp>\u003cstrong>Why Berkeley for the first US store?\u003c/strong> Ironically, it’s all because of a few enterprising Southern Californians. Los Angeles-based film producers Robert Parada and Danny Rodriguez went out drinking one night during a visit to Berkeley, and when they left the bar, they were struck by the amount of people--and potential customers--out late in Berkeley. Along with a third partner, they approached Smoke’s founder and CEO Ryan Smolkin with the idea of opening a Berkeley location of the chain, which they had tried and loved during a visit to Winnipeg.\u003c/p>\n\u003cfigure id=\"attachment_90797\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/exterior.jpg\">\u003cimg class=\"size-full wp-image-90797\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/exterior.jpg\" alt=\"Outside of Smoke's. Photo: Shelby Pope\" width=\"1000\" height=\"787\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Outside of Smoke's. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The new shop has already tapped into the customer base Parada and Rodriguez observed--on the first day, there was a continuous line out the door. Open until 4 AM every day, Smoke’s location-- two blocks from the Berkeley campus, in between popular bars and within spitting distance of the dorms--makes it evident who their target market is: hungry students and sloshed bar goers looking for something cheap and filling to line their stomach before the library or the next Golden Bear at Henry’s.\u003c/p>\n\u003cp>The red L-shaped shop in-between Jaguar Karaoke and the original Top Dog is tiny, has no tables, but does have counters to stand up and eat at. The store is loud, with lightning fast workers yelling orders over '80s rock, and everything comes in a to-go box--perfect for eating en route to the next bar.\u003c/p>\n\u003cfigure id=\"attachment_90791\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/sizes.jpg\">\u003cimg class=\"size-full wp-image-90791\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/sizes.jpg\" alt=\"Poutine sizes. Photo: Shelby Pope\" width=\"1000\" height=\"587\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poutine sizes Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>All the dishes are available in three sizes, a plenty filling “snack” size, the meal size, and a staggeringly large Wow Size (with toppings, it can weigh up to three pounds), best suited for those with an 18-year old metabolism--or the people who compete in the \u003ca href=\"https://www.youtube.com/watch?v=N2yf0fy2E-c\" target=\"_blank\">Poutine eating competition\u003c/a> Smoke’s hosts every year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu is divided by what kind of meat you’d like on your poutine: chicken, pork, beef or steak. For vegetarians, they offer a meat-free gravy and options like the Veggie Rainbow, topped with guacamole, Sriracha, and sour cream.\u003c/p>\n\u003cfigure id=\"attachment_90794\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/og_poutine.jpg\">\u003cimg class=\"size-full wp-image-90794\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/og_poutine.jpg\" alt=\"Original poutine. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Original poutine. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The traditional poutine was immensely satisfying, in the indulgent way that only a pile of carbs and cheese can be. Served piping hot, the dish’s well-seasoned gravy smothered the crispy fries (larger than McDonald's, small enough to not overwhelm the toppings), with Wisconsin cheese curds that squeaked when I bit into them.\u003c/p>\n\u003cfigure id=\"attachment_90796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pork.jpg\">\u003cimg class=\"size-full wp-image-90796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pork.jpg\" alt=\"Triple pork poutine. Photo: Shelby Pope\" width=\"1000\" height=\"624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Triple pork poutine. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>A triple pork poutine was topped with a generous amount of bacon and a truly incredible amount of sausage, more sausage than on a typical medium meat lover’s pizza. The name promised three pork products, but I didn’t notice any pulled pork in the dish. Since all the toppings are piled on top of the fries, it’s up to you to disburse the toppings throughout the fries, but there’s enough gravy that the bottom fries are thoroughly soaked with gravy. It was rich, satisfyingly meaty, and balanced: the gravy tasted good on its own, but didn’t compete with the salty toppings.\u003c/p>\n\u003cfigure id=\"attachment_90793\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/montreal.jpg\">\u003cimg class=\"size-full wp-image-90793\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/montreal.jpg\" alt=\"Montreal poutine Photo: Shelby Pope\" width=\"1000\" height=\"713\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Montreal poutine. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The Montreal poutine didn't work quite so well. The Montreal smoked meat was subtly spiced, but plopped on the fries in a giant chunk with no way to disseminate throughout the fries. A flood of mustard in the corner reminded me why we eat fries with ketchup. A juicy pickle, nearly the length of the box, provided welcome contrast from the potato onslaught.\u003c/p>\n\u003cp>The Berkeley Smoke’s--the name and logo comes from the probably apocryphal figure that Founder Smolkin credits as the visionary behind the chain, who only communicates through Smolkin-- is just the beginning of the company’s U.S. plans.\u003c/p>\n\u003cp>Smolkin is a laid-back guy (On the Berkeley store: “They [served] over 1,200 people yesterday. Over 1,200 servings out of that little wee shop. Isn’t that sick?”) but he’s serious about expanding Smoke’s: a Hollywood location is currently under construction, and he has plans for locations in, Arizona, Vegas and New York.\u003c/p>\n\u003cfigure id=\"attachment_90792\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/interior.jpg\">\u003cimg class=\"size-full wp-image-90792\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/interior.jpg\" alt=\"Inside of Smoke's. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Inside of Smoke's. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>While the core market for Smoke’s is the urban, 18-25 nightlife crowd (“I didn’t say the word drunk, but that might have something to do with it”), Smolkin emphasizes how other demographics, like young families, have been drawn to the chain.\u003c/p>\n\u003cp>“I’m a father of twin boys who are eight years old--they decide where we’re going for dinner. They're the ones that want the poutine and there’s somebody like me, the dad is like, we really \u003cem>shouldn’t\u003c/em>, but you want it. You’re looking for the excuse to go have to get it.”\u003c/p>\n\u003cp>For others, he said, poutine is a daily habit. “Some see it as an everyday food, they’ll have it at lunch with a suit and tie on, and then they’ll come back at three in the morning with the tie wrapped around their head and two friends,” he said. “Then you have the other demographic, where it’s an indulgence and they treat themselves every once in awhile. It caters to everybody.”\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://smokespoutinerie.com/\" target=\"_blank\">Smoke’s Poutinerie\u003c/a>\u003cbr>\n2518 Durant Ave. Ste A [\u003ca href=\"http://goo.gl/ykXY1w\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 540-7500\u003cbr>\nHours: Mon-Sun 11am-4am\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/poutinerie\" target=\"_blank\">Smoke's Poutinerie\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/smokesberkeley\" target=\"_blank\">@smokesberkeley\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_90790\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/taters.jpg\">\u003cimg class=\"size-full wp-image-90790\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/taters.jpg\" alt=\"The potatoes that go into your poutine at Smoke's. Photo: Shelby Pope\" width=\"1000\" height=\"809\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The potatoes that go into your poutine at Smoke's. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite South Bay Pizzerias",
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"content": "\u003cp>Large, floppy New York-style pizza slices served on a paper plate. Crispy thin Neapolitan-style pizza served fresh from a blistering hot wood-fired oven. A deep dish pie with thick and chewy crust, loaded with meat, oozing cheese and veggies. Are you drooling already? It’s hard not to love pizza but it may be a little more difficult to pin down a list of favorites with so many styles to choose from. Here is a helpful guide highlighting ten popular pizza restaurants in the South Bay Area. Of course, there are plenty more than ten restaurants in the South Bay that are worthy of making this list and the following were considered contenders: \u003ca href=\"http://www.napoletanapizzeria.com/\" target=\"_blank\">Napoletana Pizzeria\u003c/a>, \u003ca href=\"http://www.pizzaboccalupo.com/\" target=\"_blank\">Pizza Bocca Lupo\u003c/a>, \u003ca href=\"http://pizzamyheart.com/\" target=\"_blank\">Pizza My Heart\u003c/a>, \u003ca href=\"http://bluelinepizza.com/\" target=\"_blank\">Blue Line Pizza\u003c/a> and \u003ca href=\"http://www.vestarwc.com/\" target=\"_blank\">Vesta\u003c/a> (Redwood City).\u003c/p>\n\u003cp>Please feel free to share your favorite places for pizza in the South Bay that are not included in this guide.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90628,90626,90627,90624,90625\"]\u003c/p>\n\u003cp>A funky, fun spot for pizza, Oak & Rye has grown into a new popular destination for pizza in the South Bay. The neighborhood pizza place offers a short list of wood-fired pies, small plates and a drink menu of craft cocktails, beer and Italian wines. Delicious pizzas take whimsical names such as the TMNT (Teenage Mutant Ninja Turtles) and the Scottie 2 Hottie. The creative theme repeats itself in the restaurant’s decor with framed vinyl records, a black light lit restroom complete with a VHS collection and a pizza oven covered in copper pennies.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oakandryepizza.com/\" target=\"_blank\">\u003cstrong>Oak & Rye\u003c/strong>\u003c/a>\u003cbr>\n303 N Santa Cruz Ave, Los Gatos [\u003ca href=\"http://goo.gl/Ebh6oS\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 395-4441\u003cbr>\nHours: Mon 5pm-11pm; Tue-Fri 11am-11pm; Sat-Sun 9am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Oak-Rye/570298836338514\" target=\"_blank\">\u003cstrong>Oak & Rye\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90637,90636,90638,90635,90634\"]\u003c/p>\n\u003cp>Taking their name from Northern Italian slang for “farmworker,” Terún celebrates the rustic dishes of Southern Italy, the main attraction being their Neapolitan-style pizza. Terún ia a proud member of the American Delegation of the Associazione Vera Pizza Napoletana. Membership is hard to obtain and includes a strict inspection of the oven (which must be wood-burning), ingredients and, of course, final product. The signature Terún pizza is topped with three simple ingredients of San Marzano tomato sauce, fior di latte mozzarella and cured spicy sausage.\u003c/p>\n\u003cp>\u003ca href=\"http://terunpizza.com/\" target=\"_blank\">\u003cstrong>Terún\u003c/strong>\u003c/a>\u003cbr>\n448 S California Ave, Palo Alto [\u003ca href=\"http://goo.gl/0Ia0BO\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 600-8310\u003cbr>\nHours: Mon-Sat 11:30am-2:30pm 5-10pm; Sun 11:30am-2:30pm 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/terunpizza\" target=\"_blank\">\u003cstrong>Terun\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Terunpizza\" target=\"_blank\">\u003cstrong>@Terunpizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90620,90619,90618,90617,90616\"]\u003c/p>\n\u003cp>Peninsula chef and restaurateur, Howard Bulka, left his role as executive chef at Marché in Menlo Park in 2008 to open his ideal vision of an East Coast artisan pizzeria. At Howie’s Artisan Pizza, Bulka uses house made ingredients, a brick-lined 600 degree oven and a scientific approach to making pizza dough. All the efforts result in wildly popular pizzas, with perfectly crisp crust and delicious toppings such as sausage and roasted red onions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.howiesartisanpizza.com/\" target=\"_blank\">\u003cstrong>Howie’s Artisan Pizza\u003c/strong>\u003c/a>\u003cbr>\nTown & Country Village, 855 El Camino Real, Palo Alto [\u003ca href=\"http://goo.gl/rvTpcE\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 327-4992\u003cbr>\nHours: Mon-Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/HowiesArtisanPizza/info\" target=\"_blank\">\u003cstrong>Howie’s Artisan Pizza\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ArtisanPizza\" target=\"_blank\">\u003cstrong>@ArtisanPizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90630,90629,90631,90633,90632\"]\u003c/p>\n\u003cp>Located in a space smaller than an affordable Manhattan apartment, A Slice of New York is Kirk Vartan’s edible ode to New York. While there are just a handful of stools, the restaurant's popularity often leaves the place standing room only as hungry patrons enjoy pizza by the slice. The restaurant is covered in New York memorabilia from subway station signs, iconic NYC photographs and even handholds from a subway train. A Slice of New York serves slices and whole pies, including square Sicilian-style pan pizzas.\u003c/p>\n\u003cp>\u003ca href=\"http://www.asliceofny.com/\" target=\"_blank\">\u003cstrong>A Slice of New York\u003c/strong>\u003c/a>\u003cbr>\n3443 Stevens Creek Blvd, San Jose [\u003ca href=\"http://goo.gl/nfmnlR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 247-5423\u003cbr>\nHours: Tue-Sat 11am-12am; Sun 12:30pm-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/A-Slice-of-New-York/97815817993\" target=\"_blank\">\u003cstrong>A Slice of New York\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aSliceOfNY\" target=\"_blank\">\u003cstrong>@aSliceOfNY\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90608,90610,90606,90607,90609, 90711\"]\u003c/p>\n\u003cp>This South Bay location from the popular San Francisco pizzeria serves Neapolitan style pizzas. Pizzeria Delfina also has a full bar featuring Italian spirits and liqueurs. Several pizzas can easily be shared among friends and the prosciutto pie with generous servings of arugula, mozzarella, panna, caciocavallo and prosciutto is an excellent start. If you still have room afterwards, Pizzeria Delfina serves housemade gelato.\u003c/p>\n\u003cp>\u003ca href=\"http://pizzeriadelfina.com/paloalto/\" target=\"_blank\">\u003cstrong>Pizzeria Delfina\u003c/strong>\u003c/a>\u003cbr>\n651 Emerson St, Palo Alto [\u003ca href=\"http://goo.gl/JiCRHH\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 353-2208\u003cbr>\nHours: Mon-Sun 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pizzeria-Delfina-Palo-Alto/229309703925348\" target=\"_blank\">\u003cstrong>Pizzeria Delfina\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzeriadelfina\" target=\"_blank\">\u003cstrong>@pizzeriadelfina\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90596,90595,90594,90593,90592\"]\u003c/p>\n\u003cp>Pizza Antica has become a popular destination on Santana Row for both date night or just stopping in for lunch for a break from shopping. The pizzas are thin crust-style and use seasonal, locally sourced ingredients. The location in an enjoyable spot to grab a table on the patio and do some people watching while sharing a pizza or two. In addition to pizzas, the restaurant serves rustic Italian pasta dishes and main entrees.\u003c/p>\n\u003cp>\u003ca href=\"http://pizzaantica.com/\" target=\"_blank\">\u003cstrong>Pizza Antica\u003c/strong>\u003c/a>\u003cbr>\n334 Santana Row #1065, San Jose [\u003ca href=\"http://goo.gl/0GAcrI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 557-8373\u003cbr>\nHours: Mon-Sun 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pizza-Antica-San-Jose/76623298515\" target=\"_blank\">\u003cstrong>Pizza Antica San Jose\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PizzaAntica\" target=\"_blank\">\u003cstrong>@PizzaAntica\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90615,90614,90613,90612,90611\"]\u003c/p>\n\u003cp>A San Jose institution, Tony Di Maggio’s Pizza has been a family-run pizza parlor for more than three decades. Decorated with Italian-American knick knacks, photos and newspaper clipping, Di Maggio’s has the warm feel of a proud, neighborhood eatery. While this list is about pizza, this restaurant’s main attraction is their stromboli. Akin to an inside out pizza, the stromboli is a mixture of cheeses, Italian sausage, ham, salami and a streak of tangy yellow mustard all wrapped in pizza dough and covered in slowly-simmered marinara sauce. Be sure to order two, as it is amazing how quickly a stromboli can disappear from your table.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tonydimaggiospizza.com/\" target=\"_blank\">\u003cstrong>Tony Di Maggio’s Pizza\u003c/strong>\u003c/a>\u003cbr>\n3852 Monterey Rd, San Jose [\u003ca href=\"http://goo.gl/X3RWGA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 629-7775\u003cbr>\nHours: Mon-Thur 11am-10pm; Fri-Sat 11am-11pm; Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TonyDiMaggioPizza\" target=\"_blank\">\u003cstrong>Tony Di Maggio’s Pizza\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DiMaggioPizza\" target=\"_blank\">\u003cstrong>@DiMaggioPizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90599,90600,90597,90598\"]\u003c/p>\n\u003cp>This simple pizza shop has grown in popularity for their large, inexpensive New York-style pizzas. Bibo’s uses a generous helping of a special blend of buffalo and cow’s milk mozzarella cheese on their pizzas, giving the pies incredibly creamy and fresh flavor. The 20” inch pies come with massive New York-style slices that become very filling, very quickly. An added plus, Bibo’s serves a rotating selection of craft beer in frosty, wide mouth mason jars.\u003c/p>\n\u003cp>\u003ca href=\"http://bibosnypizza.com/\" target=\"_blank\">\u003cstrong>Bibo’s NY Pizza\u003c/strong>\u003c/a>\u003cbr>\n1431 Bird Ave, San Jose [\u003ca href=\"http://goo.gl/Zrx6te\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 217-9084\u003cbr>\nHours: Mon 11am-8pm; Tue-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Bibos-NY-Pizza/201959719843295\" target=\"_blank\">\u003cstrong>Bibo’s NY Pizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90603,90605,90604\"]\u003c/p>\n\u003cp>A Santa Clara Valley pizza institution since 1968, Cicero’s Pizza is a popular spot for their thin, crispy crust topped with generous helpings of ingredients. Originally transported from Niagara Falls, NY by Nunzio Cicero, the family has maintained their signature flavor and crust over several generations. The aptly named Belly Buster pizza comes loaded with cheese, olives, mushrooms, salami, pepperoni, Italian sausage bell peppers and onions that practically overflow off the crispy crust.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cicerospizza.com/\" target=\"_blank\">\u003cstrong>Cicero's Pizza\u003c/strong>\u003c/a>\u003cbr>\n6138 Bollinger Rd, Cupertino [\u003ca href=\"http://goo.gl/KFl7ZK\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 777-0690\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 3-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Ciceros-Pizza/113890508639507\" target=\"_blank\">\u003cstrong>Cicero’s Pizza\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cicerospizza\" target=\"_blank\">\u003cstrong>@cicerospizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90623,90622,90621\"]\u003c/p>\n\u003cp>This neighborhood pizza parlor serves up beautiful pizzas with their signature thick and chewy sourdough crust. The hand-tossed pizzas arrive on a metal deep-dish pan along with a much needed pie server. The McHart’s Special with pepperoni, Italian sausage, fresh mushrooms, red onions, bell pepper and fresh tomatoes is a go-to pie for your first visit.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.mchartspizza.com/\" target=\"_blank\">\u003cstrong>J.T. McHart’s Pizza Restaurant \u003c/strong>\u003c/a> [\u003cstrong>CLOSED\u003c/strong>]\u003cbr>\n19732 Stevens Creek Blvd, Cupertino [\u003ca href=\"http://goo.gl/80qUlq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 255-0500\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 4-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mchartspizza\" target=\"_blank\">\u003cstrong>J.T. McHart’s Pizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\n",
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"excerpt": "Here is a helpful guide highlighting ten popular pizza restaurants in the South Bay Area. Of course, there are plenty more than ten restaurants in the South Bay that are worthy of making this list so please share your favorites in the comments. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Large, floppy New York-style pizza slices served on a paper plate. Crispy thin Neapolitan-style pizza served fresh from a blistering hot wood-fired oven. A deep dish pie with thick and chewy crust, loaded with meat, oozing cheese and veggies. Are you drooling already? It’s hard not to love pizza but it may be a little more difficult to pin down a list of favorites with so many styles to choose from. Here is a helpful guide highlighting ten popular pizza restaurants in the South Bay Area. Of course, there are plenty more than ten restaurants in the South Bay that are worthy of making this list and the following were considered contenders: \u003ca href=\"http://www.napoletanapizzeria.com/\" target=\"_blank\">Napoletana Pizzeria\u003c/a>, \u003ca href=\"http://www.pizzaboccalupo.com/\" target=\"_blank\">Pizza Bocca Lupo\u003c/a>, \u003ca href=\"http://pizzamyheart.com/\" target=\"_blank\">Pizza My Heart\u003c/a>, \u003ca href=\"http://bluelinepizza.com/\" target=\"_blank\">Blue Line Pizza\u003c/a> and \u003ca href=\"http://www.vestarwc.com/\" target=\"_blank\">Vesta\u003c/a> (Redwood City).\u003c/p>\n\u003cp>Please feel free to share your favorite places for pizza in the South Bay that are not included in this guide.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A funky, fun spot for pizza, Oak & Rye has grown into a new popular destination for pizza in the South Bay. The neighborhood pizza place offers a short list of wood-fired pies, small plates and a drink menu of craft cocktails, beer and Italian wines. Delicious pizzas take whimsical names such as the TMNT (Teenage Mutant Ninja Turtles) and the Scottie 2 Hottie. The creative theme repeats itself in the restaurant’s decor with framed vinyl records, a black light lit restroom complete with a VHS collection and a pizza oven covered in copper pennies.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oakandryepizza.com/\" target=\"_blank\">\u003cstrong>Oak & Rye\u003c/strong>\u003c/a>\u003cbr>\n303 N Santa Cruz Ave, Los Gatos [\u003ca href=\"http://goo.gl/Ebh6oS\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 395-4441\u003cbr>\nHours: Mon 5pm-11pm; Tue-Fri 11am-11pm; Sat-Sun 9am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Oak-Rye/570298836338514\" target=\"_blank\">\u003cstrong>Oak & Rye\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Taking their name from Northern Italian slang for “farmworker,” Terún celebrates the rustic dishes of Southern Italy, the main attraction being their Neapolitan-style pizza. Terún ia a proud member of the American Delegation of the Associazione Vera Pizza Napoletana. Membership is hard to obtain and includes a strict inspection of the oven (which must be wood-burning), ingredients and, of course, final product. The signature Terún pizza is topped with three simple ingredients of San Marzano tomato sauce, fior di latte mozzarella and cured spicy sausage.\u003c/p>\n\u003cp>\u003ca href=\"http://terunpizza.com/\" target=\"_blank\">\u003cstrong>Terún\u003c/strong>\u003c/a>\u003cbr>\n448 S California Ave, Palo Alto [\u003ca href=\"http://goo.gl/0Ia0BO\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 600-8310\u003cbr>\nHours: Mon-Sat 11:30am-2:30pm 5-10pm; Sun 11:30am-2:30pm 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/terunpizza\" target=\"_blank\">\u003cstrong>Terun\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Terunpizza\" target=\"_blank\">\u003cstrong>@Terunpizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Peninsula chef and restaurateur, Howard Bulka, left his role as executive chef at Marché in Menlo Park in 2008 to open his ideal vision of an East Coast artisan pizzeria. At Howie’s Artisan Pizza, Bulka uses house made ingredients, a brick-lined 600 degree oven and a scientific approach to making pizza dough. All the efforts result in wildly popular pizzas, with perfectly crisp crust and delicious toppings such as sausage and roasted red onions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.howiesartisanpizza.com/\" target=\"_blank\">\u003cstrong>Howie’s Artisan Pizza\u003c/strong>\u003c/a>\u003cbr>\nTown & Country Village, 855 El Camino Real, Palo Alto [\u003ca href=\"http://goo.gl/rvTpcE\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 327-4992\u003cbr>\nHours: Mon-Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/HowiesArtisanPizza/info\" target=\"_blank\">\u003cstrong>Howie’s Artisan Pizza\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ArtisanPizza\" target=\"_blank\">\u003cstrong>@ArtisanPizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located in a space smaller than an affordable Manhattan apartment, A Slice of New York is Kirk Vartan’s edible ode to New York. While there are just a handful of stools, the restaurant's popularity often leaves the place standing room only as hungry patrons enjoy pizza by the slice. The restaurant is covered in New York memorabilia from subway station signs, iconic NYC photographs and even handholds from a subway train. A Slice of New York serves slices and whole pies, including square Sicilian-style pan pizzas.\u003c/p>\n\u003cp>\u003ca href=\"http://www.asliceofny.com/\" target=\"_blank\">\u003cstrong>A Slice of New York\u003c/strong>\u003c/a>\u003cbr>\n3443 Stevens Creek Blvd, San Jose [\u003ca href=\"http://goo.gl/nfmnlR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 247-5423\u003cbr>\nHours: Tue-Sat 11am-12am; Sun 12:30pm-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/A-Slice-of-New-York/97815817993\" target=\"_blank\">\u003cstrong>A Slice of New York\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aSliceOfNY\" target=\"_blank\">\u003cstrong>@aSliceOfNY\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This South Bay location from the popular San Francisco pizzeria serves Neapolitan style pizzas. Pizzeria Delfina also has a full bar featuring Italian spirits and liqueurs. Several pizzas can easily be shared among friends and the prosciutto pie with generous servings of arugula, mozzarella, panna, caciocavallo and prosciutto is an excellent start. If you still have room afterwards, Pizzeria Delfina serves housemade gelato.\u003c/p>\n\u003cp>\u003ca href=\"http://pizzeriadelfina.com/paloalto/\" target=\"_blank\">\u003cstrong>Pizzeria Delfina\u003c/strong>\u003c/a>\u003cbr>\n651 Emerson St, Palo Alto [\u003ca href=\"http://goo.gl/JiCRHH\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 353-2208\u003cbr>\nHours: Mon-Sun 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pizzeria-Delfina-Palo-Alto/229309703925348\" target=\"_blank\">\u003cstrong>Pizzeria Delfina\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzeriadelfina\" target=\"_blank\">\u003cstrong>@pizzeriadelfina\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pizza Antica has become a popular destination on Santana Row for both date night or just stopping in for lunch for a break from shopping. The pizzas are thin crust-style and use seasonal, locally sourced ingredients. The location in an enjoyable spot to grab a table on the patio and do some people watching while sharing a pizza or two. In addition to pizzas, the restaurant serves rustic Italian pasta dishes and main entrees.\u003c/p>\n\u003cp>\u003ca href=\"http://pizzaantica.com/\" target=\"_blank\">\u003cstrong>Pizza Antica\u003c/strong>\u003c/a>\u003cbr>\n334 Santana Row #1065, San Jose [\u003ca href=\"http://goo.gl/0GAcrI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 557-8373\u003cbr>\nHours: Mon-Sun 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pizza-Antica-San-Jose/76623298515\" target=\"_blank\">\u003cstrong>Pizza Antica San Jose\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PizzaAntica\" target=\"_blank\">\u003cstrong>@PizzaAntica\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A San Jose institution, Tony Di Maggio’s Pizza has been a family-run pizza parlor for more than three decades. Decorated with Italian-American knick knacks, photos and newspaper clipping, Di Maggio’s has the warm feel of a proud, neighborhood eatery. While this list is about pizza, this restaurant’s main attraction is their stromboli. Akin to an inside out pizza, the stromboli is a mixture of cheeses, Italian sausage, ham, salami and a streak of tangy yellow mustard all wrapped in pizza dough and covered in slowly-simmered marinara sauce. Be sure to order two, as it is amazing how quickly a stromboli can disappear from your table.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tonydimaggiospizza.com/\" target=\"_blank\">\u003cstrong>Tony Di Maggio’s Pizza\u003c/strong>\u003c/a>\u003cbr>\n3852 Monterey Rd, San Jose [\u003ca href=\"http://goo.gl/X3RWGA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 629-7775\u003cbr>\nHours: Mon-Thur 11am-10pm; Fri-Sat 11am-11pm; Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TonyDiMaggioPizza\" target=\"_blank\">\u003cstrong>Tony Di Maggio’s Pizza\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DiMaggioPizza\" target=\"_blank\">\u003cstrong>@DiMaggioPizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This simple pizza shop has grown in popularity for their large, inexpensive New York-style pizzas. Bibo’s uses a generous helping of a special blend of buffalo and cow’s milk mozzarella cheese on their pizzas, giving the pies incredibly creamy and fresh flavor. The 20” inch pies come with massive New York-style slices that become very filling, very quickly. An added plus, Bibo’s serves a rotating selection of craft beer in frosty, wide mouth mason jars.\u003c/p>\n\u003cp>\u003ca href=\"http://bibosnypizza.com/\" target=\"_blank\">\u003cstrong>Bibo’s NY Pizza\u003c/strong>\u003c/a>\u003cbr>\n1431 Bird Ave, San Jose [\u003ca href=\"http://goo.gl/Zrx6te\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 217-9084\u003cbr>\nHours: Mon 11am-8pm; Tue-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Bibos-NY-Pizza/201959719843295\" target=\"_blank\">\u003cstrong>Bibo’s NY Pizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A Santa Clara Valley pizza institution since 1968, Cicero’s Pizza is a popular spot for their thin, crispy crust topped with generous helpings of ingredients. Originally transported from Niagara Falls, NY by Nunzio Cicero, the family has maintained their signature flavor and crust over several generations. The aptly named Belly Buster pizza comes loaded with cheese, olives, mushrooms, salami, pepperoni, Italian sausage bell peppers and onions that practically overflow off the crispy crust.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cicerospizza.com/\" target=\"_blank\">\u003cstrong>Cicero's Pizza\u003c/strong>\u003c/a>\u003cbr>\n6138 Bollinger Rd, Cupertino [\u003ca href=\"http://goo.gl/KFl7ZK\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 777-0690\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 3-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Ciceros-Pizza/113890508639507\" target=\"_blank\">\u003cstrong>Cicero’s Pizza\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cicerospizza\" target=\"_blank\">\u003cstrong>@cicerospizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This neighborhood pizza parlor serves up beautiful pizzas with their signature thick and chewy sourdough crust. The hand-tossed pizzas arrive on a metal deep-dish pan along with a much needed pie server. The McHart’s Special with pepperoni, Italian sausage, fresh mushrooms, red onions, bell pepper and fresh tomatoes is a go-to pie for your first visit.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mchartspizza.com/\" target=\"_blank\">\u003cstrong>J.T. McHart’s Pizza Restaurant \u003c/strong>\u003c/a> [\u003cstrong>CLOSED\u003c/strong>]\u003cbr>\n19732 Stevens Creek Blvd, Cupertino [\u003ca href=\"http://goo.gl/80qUlq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 255-0500\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 4-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mchartspizza\" target=\"_blank\">\u003cstrong>J.T. McHart’s Pizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Will a Juice a Day Keep the Doctor Away? Bay Area Juiceries Entice Us to Drink to Our Health",
"title": "Will a Juice a Day Keep the Doctor Away? Bay Area Juiceries Entice Us to Drink to Our Health",
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"content": "\u003cfigure id=\"attachment_90538\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice_vegfruit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice_vegfruit1000.jpg\" alt=\"Fresh fruit and vegetable juice. Photo: Lisa Landers\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh fruit and vegetable juice. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>Swirling and sniffing my $10 bottle of green “Genius” juice as if I was about to sample a fine wine, I closed my eyes and took a long gulp. Although it tasted like a pile of pulverized leaves, the flavor improved when I reminded myself that liquid wisdom was coursing through my digestive tract.\u003c/p>\n\u003cp>With four juice bars located within just a few miles of my Marin County home, I had been cornered. Despite an affinity for chewing my food, I felt compelled to explore the juice mania that’s sweeping the nation. Even if you don’t have a juice bar within striking distance (yet), you’ve probably noticed that these juices have taken markets like Whole Foods by storm. Even Starbucks has taken \u003ca href=\"http://www.starbucks.com/promo/evolution-fresh-juice\" target=\"_blank\">the plunge\u003c/a>, betting that consumers will dive headlong into these cold-pressed fruit, vegetable and nut elixirs.\u003c/p>\n\u003cp>Ranging from earthy green potions like the one I sampled, to blends reminiscent of a milky bowl of Cinnamon Toast Crunch, people are lining up for these nutrient packed drinks largely because of their purported health benefits, such as \u003ca href=\"http://www.theguardian.com/lifeandstyle/2014/dec/05/detox-myth-health-diet-science-ignorance\" target=\"_blank\">detoxifying your organs\u003c/a> and boosting immunity, energy and mental acuity. Many of these drinks are also infused with ingredients like goji berries, turmeric and other “super foods,” long used in eastern medicine traditions to target certain health issues.\u003c/p>\n\u003cp>Although I wasn’t convinced that I was taking a swig from the Fountain of Youth, I was curious if integrating juices like these into my diet would be beneficial as a means of filling any nutrient gaps -- especially after \u003ca href=\"http://www.berkeleywellness.com/supplements/vitamins/article/should-you-still-take-multi\" target=\"_blank\">some studies\u003c/a> suggested that my life-long multivitamin regimen may do little more than turn my pee neon yellow. Was it time to swap my daily pill for a bottle of blended beet greens?\u003c/p>\n\u003cfigure id=\"attachment_90539\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice-1-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice-1-1000.jpg\" alt=\"Cold pressed juices retain more nutrients than other extraction methods. Photo: Lisa Landers\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cold pressed juices retain more nutrients than other extraction methods. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>According to \u003ca href=\"http://www.drmelina.com/about/\" target=\"_blank\">Dr. Melina Jampolis\u003c/a>, President of the National Board of Physician Nutrition Specialists and CNN’s diet expert, I shouldn’t be so quick to toss my multivitamins, which are helpful when it comes to providing missing nutrients – including ones that you won’t get through juice (like vitamin D). But there can be benefits to adding these high octane juices to our diet, which cram pounds of produce into every serving.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Food is the best source of nutrients hands down, as it comes in a well designed package with other nutrients that likely have complementary and/or synergistic effects. Plant based nutrients also play an important role in disease prevention,” says Jampolis.\u003c/p>\n\u003cp>According to \u003ca href=\"http://thechart.blogs.cnn.com/2014/03/31/study-eat-7-servings-of-fruit-veggies-daily/\" target=\"_blank\">recent research findings\u003c/a>, consuming seven daily servings of fruit and vegetables could cut the risk of premature death by 42 percent.\u003c/p>\n\u003cp>\"But it can be a full time job trying to get all the nutrients you need from food on a daily basis,” Jampolis points out, citing a 2010 survey that suggested only 6% of Americans achieve their daily target for fruit and 8% achieve their target for vegetables.\u003c/p>\n\u003cp>“And that’s where juicing comes in -- with a few catches,” she warns.\u003c/p>\n\u003ch3>Lost in Extraction\u003c/h3>\n\u003cp>Although these juices are loaded with fruits and veggies, the nutritional integrity of these foods is compromised as a result of the extraction process.\u003c/p>\n\u003cp>As opposed to traditional juices sold at the supermarket or juices made at home with a fast spinning centrifugal juicer, these emulsions are usually “cold pressed,” a process that entails applying a crushing amount of pressure to squeeze out the liquid from fruits, vegetables and other produce. If the juices are left raw after pressing, they only last about two or three days, which is why some juice-makers also opt for a secondary non-thermal, high pressure pasteurization process (HPP) to extend shelf life. Whether raw or pasteurized, both of these extraction methods preserve more of the food’s nutrition than \u003ca href=\"http://www.huffingtonpost.com/2013/02/08/juicer-types-cold-press_n_2618000.html\" target=\"_blank\">other juicing methods\u003c/a> -- but not all of it.\u003c/p>\n\u003cfigure id=\"attachment_90540\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice2-1000.jpg\" alt=\"One of two “walls of juice” at a Bay Area Whole Foods. Photo: Lisa Landers\" width=\"1000\" height=\"652\" class=\"size-full wp-image-90540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two “walls of juice” at a Bay Area Whole Foods. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>Stripped of skin and pulp, some key nutrients and all of the fiber are lost as these foods are transformed into juice. Devoid of fiber, these drinks can trigger a spike followed by a sharp drop in blood sugar content, which can make us feel hungry and cranky. This is mainly an issue with fruit juices, which are as loaded with sugar as they are with nutrients. “Normally in whole fruits, fiber helps slow the release of sugar so blood sugar levels remain more stable,” explains Jampolis.\u003c/p>\n\u003cp>“The high sugar content can also pose a problem for people who are trying to lose weight and carry more of their weight in their midsection,” she adds.\u003c/p>\n\u003cp>One of the other benefits of fiber is that it’s filling. “We know that liquid calories are not as satisfying as solid calories,” says Jampolis, “so if you consume juice in addition to your daily diet you will probably gain weight – not lose it.”\u003c/p>\n\u003ch3>Go for Greens\u003c/h3>\n\u003cp>If a salad isn’t part of your daily diet, Jampolis thinks green juices are a good way to get in your leafy greens, which are loaded with vitamins A,C, K and magnesium, and can also decrease your risk of diabetes.\u003c/p>\n\u003cp>But what about for those of us who are already eating a salad most days: Are we at risk from getting too much of a certain kind of nutrient if we drink these juices too? Recent studies suggest that while cruciferous vegetables like kale – a staple in green juices – may reduce cancer risks, consuming them in excess amounts \u003ca href=\"http://lpi.oregonstate.edu/infocenter/foods/cruciferous/\" target=\"_blank\">may cause thyroid problems\u003c/a>. But taking a closer look at the report, it appears that the risks are \u003ca href=\"http://empoweryourhealth.org/magazine/vol6_issue1/kale_risks_theoretical_but_in_reality_low_to_minuscule\" target=\"_blank\">really low,\u003c/a> unless you have an iodine deficiency.\u003c/p>\n\u003cp>In terms of getting too many nutrients, Jampolis’ opinion is that it’s not an issue because food-based nutrients are generally safe and well-balanced.\u003c/p>\n\u003cp>“I’m okay with a juice a day to help you hit your daily fruit and vegetable target, ” says Jampolis. But instead of using it to replace a multivitamin, she suggests swapping it for something less healthful in our diets, like refined grains or sugary snacks.\u003c/p>\n\u003cp>My take-away: For people with no major health issues, neither new-fangled juices nor old-school multivitamins are as beneficial and satiating as simply munching on a colorful array of fruits and veggies every day.\u003c/p>\n\u003cp>\u003cem>If you want to give these juices a try, here are some Bay Area-based organic juice lines available in stores and online:\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_90541\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juiceshop1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juiceshop1000.jpg\" alt=\"Juice Shop juices. Photo: Lisa Landers\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Juice Shop juices. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.juiceshop.com/\" target=\"_blank\">\u003cstrong>Juice Shop\u003c/strong>\u003c/a>\u003cbr>\nA pioneering Bay Area purveyor, Juice Shop was cofounded in 2008 by San Francisco native Charlie Gulick, whose raw juice regimen has helped him keep a rare liver condition at bay. Touted for their detoxifying effects, the juices are sold in returnable/refundable glass bottles, earning them extra stars in my book.\u003c/p>\n\u003cp>The green juices that I tried were crisp and not overly earthy. I thought “Bright Green” was especially tasty because of the pineapple and ginger kick. If you’re feeling brave there’s also 2 oz. shot called “Immunity” consisting of garlic, oregano oil, lemon and ginger. You may want a fruity chaser.\u003c/p>\n\u003cfigure id=\"attachment_90573\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/forager1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/forager1000.jpg\" alt=\"The Forager Project juices. Photo: Lisa Landers\" width=\"1000\" height=\"899\" class=\"size-full wp-image-90573\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Forager Project juices. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://foragerproject.com/forager-juices/\" target=\"_blank\">\u003cstrong>The Forager Project\u003c/strong>\u003c/a>\u003cbr>\nThis San Francisco-based company doesn’t make any health claims other than providing top notch organic ingredients. They use the high pressure pasteurization process (HPP) process so you can pick up a bottle at Whole Foods and store it in your fridge until you feel the urge to drink up.\u003c/p>\n\u003cp>I tried their “Greens & Apple” because of the unusual addition of sprouted broccoli, which left me with a bit of an aftertaste. “Greens & Orange” was perfectly refreshing.\u003c/p>\n\u003cfigure id=\"attachment_90574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/urban_remedy1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/urban_remedy1000.jpg\" alt=\"Wall menu at Urban Remedy’s Mill Valley shop. Photo: Lisa Landers\" width=\"1000\" height=\"600\" class=\"size-full wp-image-90574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wall menu at Urban Remedy’s Mill Valley shop. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.urbanremedy.com\" target=\"_blank\">\u003cstrong>Urban Remedy\u003c/strong>\u003c/a>\u003cbr>\nThis Marin County-based company makes some pretty big claims on their web site about the potential benefits of their drinks, but even skeptics may be lured by fun names like “Glow,” “Beet-A-Licious” and “After Party” (although with 34 grams of sugar per serving, I’d say the party is still going on when you drink this one).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Their leafy green juices are fruit-free, and feature some interesting ingredients like burdock root, dandelion greens and blue-green algae. Although the green blends all taste fairly similar, it was definitely more fun to drink from a bottle labeled “Genius” than “Clean.”\u003c/p>\n\n",
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"excerpt": "Cold pressed juices continue to gain popularity because of their potential health benefits, but there are pros and cons to adding them to your daily diet.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90538\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice_vegfruit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice_vegfruit1000.jpg\" alt=\"Fresh fruit and vegetable juice. Photo: Lisa Landers\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh fruit and vegetable juice. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>Swirling and sniffing my $10 bottle of green “Genius” juice as if I was about to sample a fine wine, I closed my eyes and took a long gulp. Although it tasted like a pile of pulverized leaves, the flavor improved when I reminded myself that liquid wisdom was coursing through my digestive tract.\u003c/p>\n\u003cp>With four juice bars located within just a few miles of my Marin County home, I had been cornered. Despite an affinity for chewing my food, I felt compelled to explore the juice mania that’s sweeping the nation. Even if you don’t have a juice bar within striking distance (yet), you’ve probably noticed that these juices have taken markets like Whole Foods by storm. Even Starbucks has taken \u003ca href=\"http://www.starbucks.com/promo/evolution-fresh-juice\" target=\"_blank\">the plunge\u003c/a>, betting that consumers will dive headlong into these cold-pressed fruit, vegetable and nut elixirs.\u003c/p>\n\u003cp>Ranging from earthy green potions like the one I sampled, to blends reminiscent of a milky bowl of Cinnamon Toast Crunch, people are lining up for these nutrient packed drinks largely because of their purported health benefits, such as \u003ca href=\"http://www.theguardian.com/lifeandstyle/2014/dec/05/detox-myth-health-diet-science-ignorance\" target=\"_blank\">detoxifying your organs\u003c/a> and boosting immunity, energy and mental acuity. Many of these drinks are also infused with ingredients like goji berries, turmeric and other “super foods,” long used in eastern medicine traditions to target certain health issues.\u003c/p>\n\u003cp>Although I wasn’t convinced that I was taking a swig from the Fountain of Youth, I was curious if integrating juices like these into my diet would be beneficial as a means of filling any nutrient gaps -- especially after \u003ca href=\"http://www.berkeleywellness.com/supplements/vitamins/article/should-you-still-take-multi\" target=\"_blank\">some studies\u003c/a> suggested that my life-long multivitamin regimen may do little more than turn my pee neon yellow. Was it time to swap my daily pill for a bottle of blended beet greens?\u003c/p>\n\u003cfigure id=\"attachment_90539\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice-1-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice-1-1000.jpg\" alt=\"Cold pressed juices retain more nutrients than other extraction methods. Photo: Lisa Landers\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cold pressed juices retain more nutrients than other extraction methods. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>According to \u003ca href=\"http://www.drmelina.com/about/\" target=\"_blank\">Dr. Melina Jampolis\u003c/a>, President of the National Board of Physician Nutrition Specialists and CNN’s diet expert, I shouldn’t be so quick to toss my multivitamins, which are helpful when it comes to providing missing nutrients – including ones that you won’t get through juice (like vitamin D). But there can be benefits to adding these high octane juices to our diet, which cram pounds of produce into every serving.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Food is the best source of nutrients hands down, as it comes in a well designed package with other nutrients that likely have complementary and/or synergistic effects. Plant based nutrients also play an important role in disease prevention,” says Jampolis.\u003c/p>\n\u003cp>According to \u003ca href=\"http://thechart.blogs.cnn.com/2014/03/31/study-eat-7-servings-of-fruit-veggies-daily/\" target=\"_blank\">recent research findings\u003c/a>, consuming seven daily servings of fruit and vegetables could cut the risk of premature death by 42 percent.\u003c/p>\n\u003cp>\"But it can be a full time job trying to get all the nutrients you need from food on a daily basis,” Jampolis points out, citing a 2010 survey that suggested only 6% of Americans achieve their daily target for fruit and 8% achieve their target for vegetables.\u003c/p>\n\u003cp>“And that’s where juicing comes in -- with a few catches,” she warns.\u003c/p>\n\u003ch3>Lost in Extraction\u003c/h3>\n\u003cp>Although these juices are loaded with fruits and veggies, the nutritional integrity of these foods is compromised as a result of the extraction process.\u003c/p>\n\u003cp>As opposed to traditional juices sold at the supermarket or juices made at home with a fast spinning centrifugal juicer, these emulsions are usually “cold pressed,” a process that entails applying a crushing amount of pressure to squeeze out the liquid from fruits, vegetables and other produce. If the juices are left raw after pressing, they only last about two or three days, which is why some juice-makers also opt for a secondary non-thermal, high pressure pasteurization process (HPP) to extend shelf life. Whether raw or pasteurized, both of these extraction methods preserve more of the food’s nutrition than \u003ca href=\"http://www.huffingtonpost.com/2013/02/08/juicer-types-cold-press_n_2618000.html\" target=\"_blank\">other juicing methods\u003c/a> -- but not all of it.\u003c/p>\n\u003cfigure id=\"attachment_90540\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice2-1000.jpg\" alt=\"One of two “walls of juice” at a Bay Area Whole Foods. Photo: Lisa Landers\" width=\"1000\" height=\"652\" class=\"size-full wp-image-90540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two “walls of juice” at a Bay Area Whole Foods. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>Stripped of skin and pulp, some key nutrients and all of the fiber are lost as these foods are transformed into juice. Devoid of fiber, these drinks can trigger a spike followed by a sharp drop in blood sugar content, which can make us feel hungry and cranky. This is mainly an issue with fruit juices, which are as loaded with sugar as they are with nutrients. “Normally in whole fruits, fiber helps slow the release of sugar so blood sugar levels remain more stable,” explains Jampolis.\u003c/p>\n\u003cp>“The high sugar content can also pose a problem for people who are trying to lose weight and carry more of their weight in their midsection,” she adds.\u003c/p>\n\u003cp>One of the other benefits of fiber is that it’s filling. “We know that liquid calories are not as satisfying as solid calories,” says Jampolis, “so if you consume juice in addition to your daily diet you will probably gain weight – not lose it.”\u003c/p>\n\u003ch3>Go for Greens\u003c/h3>\n\u003cp>If a salad isn’t part of your daily diet, Jampolis thinks green juices are a good way to get in your leafy greens, which are loaded with vitamins A,C, K and magnesium, and can also decrease your risk of diabetes.\u003c/p>\n\u003cp>But what about for those of us who are already eating a salad most days: Are we at risk from getting too much of a certain kind of nutrient if we drink these juices too? Recent studies suggest that while cruciferous vegetables like kale – a staple in green juices – may reduce cancer risks, consuming them in excess amounts \u003ca href=\"http://lpi.oregonstate.edu/infocenter/foods/cruciferous/\" target=\"_blank\">may cause thyroid problems\u003c/a>. But taking a closer look at the report, it appears that the risks are \u003ca href=\"http://empoweryourhealth.org/magazine/vol6_issue1/kale_risks_theoretical_but_in_reality_low_to_minuscule\" target=\"_blank\">really low,\u003c/a> unless you have an iodine deficiency.\u003c/p>\n\u003cp>In terms of getting too many nutrients, Jampolis’ opinion is that it’s not an issue because food-based nutrients are generally safe and well-balanced.\u003c/p>\n\u003cp>“I’m okay with a juice a day to help you hit your daily fruit and vegetable target, ” says Jampolis. But instead of using it to replace a multivitamin, she suggests swapping it for something less healthful in our diets, like refined grains or sugary snacks.\u003c/p>\n\u003cp>My take-away: For people with no major health issues, neither new-fangled juices nor old-school multivitamins are as beneficial and satiating as simply munching on a colorful array of fruits and veggies every day.\u003c/p>\n\u003cp>\u003cem>If you want to give these juices a try, here are some Bay Area-based organic juice lines available in stores and online:\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_90541\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juiceshop1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juiceshop1000.jpg\" alt=\"Juice Shop juices. Photo: Lisa Landers\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Juice Shop juices. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.juiceshop.com/\" target=\"_blank\">\u003cstrong>Juice Shop\u003c/strong>\u003c/a>\u003cbr>\nA pioneering Bay Area purveyor, Juice Shop was cofounded in 2008 by San Francisco native Charlie Gulick, whose raw juice regimen has helped him keep a rare liver condition at bay. Touted for their detoxifying effects, the juices are sold in returnable/refundable glass bottles, earning them extra stars in my book.\u003c/p>\n\u003cp>The green juices that I tried were crisp and not overly earthy. I thought “Bright Green” was especially tasty because of the pineapple and ginger kick. If you’re feeling brave there’s also 2 oz. shot called “Immunity” consisting of garlic, oregano oil, lemon and ginger. You may want a fruity chaser.\u003c/p>\n\u003cfigure id=\"attachment_90573\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/forager1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/forager1000.jpg\" alt=\"The Forager Project juices. Photo: Lisa Landers\" width=\"1000\" height=\"899\" class=\"size-full wp-image-90573\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Forager Project juices. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://foragerproject.com/forager-juices/\" target=\"_blank\">\u003cstrong>The Forager Project\u003c/strong>\u003c/a>\u003cbr>\nThis San Francisco-based company doesn’t make any health claims other than providing top notch organic ingredients. They use the high pressure pasteurization process (HPP) process so you can pick up a bottle at Whole Foods and store it in your fridge until you feel the urge to drink up.\u003c/p>\n\u003cp>I tried their “Greens & Apple” because of the unusual addition of sprouted broccoli, which left me with a bit of an aftertaste. “Greens & Orange” was perfectly refreshing.\u003c/p>\n\u003cfigure id=\"attachment_90574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/urban_remedy1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/urban_remedy1000.jpg\" alt=\"Wall menu at Urban Remedy’s Mill Valley shop. Photo: Lisa Landers\" width=\"1000\" height=\"600\" class=\"size-full wp-image-90574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wall menu at Urban Remedy’s Mill Valley shop. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.urbanremedy.com\" target=\"_blank\">\u003cstrong>Urban Remedy\u003c/strong>\u003c/a>\u003cbr>\nThis Marin County-based company makes some pretty big claims on their web site about the potential benefits of their drinks, but even skeptics may be lured by fun names like “Glow,” “Beet-A-Licious” and “After Party” (although with 34 grams of sugar per serving, I’d say the party is still going on when you drink this one).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their leafy green juices are fruit-free, and feature some interesting ingredients like burdock root, dandelion greens and blue-green algae. Although the green blends all taste fairly similar, it was definitely more fun to drink from a bottle labeled “Genius” than “Clean.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "It's Here: Vegan Cheese That Actually Tastes Good",
"title": "It's Here: Vegan Cheese That Actually Tastes Good",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_90461\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m6-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m6-1000.jpg\" alt=\"Now this is a vegan cheese plate, as created by Miyoko’s Kitchen. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90461\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Now this is a vegan cheese plate, as created by Miyoko’s Kitchen. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>For those considering a vegan diet, dairy is often the last hurdle, the most difficult to give up. Many who want to eat lower on the food chain, and reduce their environmental impact, think “I’d go vegan, but I can’t give up cheese.”\u003c/p>\n\u003cp>Thanks to two Bay Area companies, giving up cheese has become that much easier. Between the Hayward-based \u003ca href=\"http://kite-hill.com/\" target=\"_blank\">Kite Hill\u003c/a> and Fairfax-based \u003ca href=\"http://miyokoskitchen.com/\" target=\"_blank\">Miyoko’s Kitchen\u003c/a>, vegans and those who are lactose-intolerant now have numerous artisanal cheeses to choose from. And while the two companies are competitors in that there is nothing else on the market that remotely comes close to what they’re offering, the products they make are so different from each other, that it seems both companies could be poised to be game-changers in terms of making non-dairy cheese products that are close enough to the real thing that even non-vegans will enjoy them.\u003c/p>\n\u003cp>Most vegan cheeses now on the market are highly processed, with upwards of 15 ingredients, and many vegans avoid them because they don’t come close to the real thing.\u003c/p>\n\u003cp>Kite Hill was co-founded in 2012 by Tal Ronnen, a vegan chef who is chef/owner of L.A.’s \u003ca href=\"http://www.crossroadskitchen.com/\" target=\"_blank\">Crossroads\u003c/a> restaurant, and who gained notoriety for designing a cleanse for Oprah Winfrey. Ronnen, who is also a collaborating chef for the Wynn and Encore Hotels in Las Vegas, brought a vegan cheese there for a chef to try on his menu. The chef spit it out. \u003c/p>\n\u003cp>With the help of some friends and colleagues, his experiment began. Pat Brown, a Stanford biochemistry professor who had been experimenting with nut milks, would FedEx freshly-processed almond milk to Monte Casino, a chef and instructor at Le Cordon Bleu in Boston. With Silicon Valley investors backing the project, Casino was convinced to move to California, and the team hired Jean Prevot, a Frenchman steeped in cheese-making, who worked most recently for \u003ca href=\"http://laurachenel.com/\" target=\"_blank\">Laura Chenel\u003c/a>, to oversee building its facility in Hayward. In July of 2012 they bought an empty warehouse, creating a cheese-making facility and began production in March of 2013.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"90462,90455,90463\"]\u003c/p>\n\u003cp>All of Kite Hill’s cheeses come from almonds grown in California’s San Joaquin Valley, over 20 varieties of almonds were tested until they got the results they were looking for. The almonds are not organic, to keep prices down, but in six months, they will have non-GMO as well as kosher certification. They make four products now, with a cream cheese hitting the market early next year. The \u003cstrong>Soft Fresh Original\u003c/strong> and \u003cstrong>Soft Fresh Truffle Dill & Chive\u003c/strong> both fall into the soft fresh category, somewhat resembling farmer cheese. The \u003cstrong>Soft-Ripened\u003c/strong> is aged for 15 days, and has a silky texture and fluffy rind, and while careful not to draw a comparison, Prevot said it’s most like a Camembert. And then there is the \u003cstrong>Ricotta\u003c/strong>, which is currently being used in vegan lasagnes and other items made in the Whole Foods prepared foods section, but can be sold by weight, and will be available in individual packages next year.\u003c/p>\n\u003cfigure id=\"attachment_90456\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh1-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh1-1000.jpg\" alt=\"Where the almond milk is pasteurized at Kite Hill. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90456\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Where the almond milk is pasteurized at Kite Hill. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Prevot emphasized that most almond milks on the market use various thickeners and additives, and it was important to them that they have a product that is as unadulterated as possible: the ingredient list on all of Kite Hill’s cheeses is just almonds, water, cultures, enzymes and salt.\u003c/p>\n\u003cp>While Kite Hill has an exclusive deal with \u003ca href=\"http://www.wholefoodsmarket.com/values-matter\" target=\"_blank\">Whole Foods\u003c/a>, and is sold nationally there, its ricotta is used in its prepared foods department in vegan entrees and can be dished out into to-go containers for home use; it will soon join the lineup and be sold in tubs.\u003c/p>\n\u003cp>While most of the team members – except for Ronnen – aren’t vegan, both Prevot and Casino said they eat much less meat and dairy than they used to.\u003c/p>\n\u003cfigure id=\"attachment_90458\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh3-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh3-1000.jpg\" alt=\"A Kite Hill employee hand-wraps each wheel of Soft Ripened. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90458\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Kite Hill employee hand-wraps each wheel of Soft Ripened. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Prevot said he wasn’t drawn to the company by the goal of putting a vegan product on the market, per se, but by the challenge of figuring out how to make a dairy-free product using age-old methods for cheese-making.\u003c/p>\n\u003cp>“The challenge was to put a cheese on the market, not a substitute or an alternative,” he said. “To make it by applying traditional techniques to a non-dairy milk was very interesting to figure out.”\u003c/p>\n\u003cfigure id=\"attachment_90457\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh2-1000.jpg\" alt=\"Fresh cheese does not age more than a few days. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90457\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh cheese does not age more than a few days. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Matthew Sade, CEO of Kite Hill, added that he preferred the term “plant-based” as “any time you put vegan in front of it, people presume it’s a subpar substitute for something you’d rather be eating, which isn’t the case here.”\u003c/p>\n\u003cp>Meanwhile, while Casino is the day-to-day developer, and cooked a fabulous lunch for me using Kite Hill Ricotta in stuffed shells with tomato sauce, and an amaretto cheesecake which completely would have fooled me had I forgotten where I was, Ronnen uses his Los Angeles restaurant as a development lab; Kite Hill cheeses appear regularly in dishes in his restaurant, where he can solicit feedback from diners that same night.\u003c/p>\n\u003cfigure id=\"attachment_90450\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh5-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh5-1000.jpg\" alt=\"Kite Hill’s Monte Casino cooked up these shells with its ricotta, which could have fooled this reporter. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kite Hill’s Monte Casino cooked up these shells with its ricotta, which could have fooled this reporter. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, exactly what enzymes they use to make their cheese is top secret – as is the secret behind Miyoko’s Kitchen’s cheeses, which unlike Kite Hill’s, are made from cashew milk.\u003c/p>\n\u003cp>Organic and fair trade cashews are grown by a collective of farmers in Vietnam, and are processed into nine varieties of cheese in a facility in Fairfax. Soon customers will be allowed to buy the products on site, as well as attend events in its demo kitchen and event space.\u003c/p>\n\u003cp>The Miyoko behind Miyoko’s Kitchen is Miyoko Shinner, whose 2012 \u003ca href=\"http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830\" target=\"_blank\">Artisan Vegan Cheese\u003c/a> cookbook is a must-have for many vegans. A former vegan caterer, she also was the chef/owner of the now defunct Now and Zen in San Francisco. A vegan for many years, Shinner said the company grew out of her own desire to relax on Friday nights with a glass of wine and a cheese plate.\u003c/p>\n\u003cp>“I have really good palate memory,” she said. “I was a true cheese aficionado, and was addicted to fine cheeses, it was very hard for me to give up. I missed cheese so much, that I decided it’s now or never, I might as well develop these, which I’ve come up with, after many years of experimentation.”\u003c/p>\n\u003cp>Shinner already knew her cheeses would pass for the real thing; at catering gigs she sometimes put her own cheeses among those on a cheese plate, and even non-vegans couldn’t tell the difference.\u003c/p>\n\u003cfigure id=\"attachment_90451\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m1-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m1-1000.jpg\" alt=\"Miyoko Shinner stands in her aging room. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90451\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Miyoko Shinner stands in her aging room. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Her cheeses include several flavors of creamy cheeses like truffle and sun-dried tomato, and her hard cheeses include a rustic alpine style, a goat-like one covered with Herbes De Provence, and one wrapped in a wine-cured fig leaf.\u003c/p>\n\u003cp>Shinner felt it was important to offer a variety of cheeses and didn’t feel comfortable launching her company until she had accomplished that goal. “We’re the only one with this range of flavors and styles, which was one of my goals,” she said. “I didn’t want to start out with three kinds of cheese, I wanted a cheese platter for a party, I wanted to be the one-stock source for fine vegan cheeses.”\u003c/p>\n\u003cfigure id=\"attachment_90452\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m2-1000.jpg\" alt=\"Wheels of Country Style Herbes de Provence are aging. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wheels of Country Style Herbes de Provence are aging. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Shinner has some high-profile investors backing her, including \u003ca href=\"https://twitter.com/ev\" target=\"_blank\">Evan Williams\u003c/a>, cofounder of \u003ca href=\"https://twitter.com/\" target=\"_blank\">Twitter\u003c/a> and CEO of \u003ca href=\"https://medium.com/@ev/\" target=\"_blank\">Medium\u003c/a>; Billy Bramblett, co-founder of \u003ca href=\"http://www.wildwoodfoods.com/products/meat-alternatives/tofu\" target=\"_blank\">Wildwood Tofu\u003c/a> and Co-CEO of \u003ca href=\"http://hodosoy.com/\" target=\"_blank\">Hodo Soy\u003c/a>, and \u003ca href=\"http://www.tofurky.com/\" target=\"_blank\">Tofurky\u003c/a> founder Seth Tibbot.\u003c/p>\n\u003cp>“We’re a mission-based company,” said Shinner. “I’m an ardent vegan, and have been for almost 30 years. We’re doing this because we believe in the mission, to save animals and create a lower environmental footprint, to save the planet and people’s health. Our products are not just for vegans, as there are so many lactose-intolerant people or those watching their cholesterol.”\u003c/p>\n\u003cp>Shinner says all of her cheeses can be used in cooking, for example, she recommends using several in risotto. Recipes can be found in the \u003ca href=\"http://miyokoskitchen.com/blog/\" target=\"_blank\">blog\u003c/a> section of her website. \u003c/p>\n\u003cfigure id=\"attachment_90453\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m3-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m3-1000.jpg\" alt=\"An employee of Miyoko’s Kitchen molds each wheel. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90453\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An employee of Miyoko’s Kitchen molds each wheel. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Whole Foods in Northern California are now carrying four varieties of Miyoko’s Kitchen cheeses and since her website went live three months ago, she has been doing a brisk mail-order business (one must buy three units in one purchase). Locally, her cheeses are also for sale at \u003ca href=\"http://www.republicofvegan.com/\" target=\"_blank\">Republic of V\u003c/a> in Berkeley and at \u003ca href=\"http://www.genatural.com/\" target=\"_blank\">Good Earth Natural Foods\u003c/a> in Fairfax. She plans to be in more natural food stores and Whole Foods nationally by next year.\u003c/p>\n\u003cp>Shinner won’t reveal what cultures she’s using, but she does use chickpea miso in addition to the cashew milk, sometimes uses nutritional yeast and all her products are certified organic. \u003c/p>\n\u003cp>And while Shinner’s repertoire is more varied than Kite Hill’s, both companies have more cheeses in the works.\u003c/p>\n\u003cfigure id=\"attachment_90454\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m41000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m41000.jpg\" alt=\"An employee makes the cashew slurry. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90454\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An employee makes the cashew slurry. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Shinner is working on a lower-end line of products to use in making grilled cheese sandwiches and Casino said hard cheeses are next up at Kite Hill. “While we work on one project, we always have another project in mind at all times,” he said.\u003c/p>\n\u003cp>And while Kite Hill is not available online yet, it will be in the future.\u003c/p>\n\u003cfigure id=\"attachment_90459\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh4-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh4-1000.jpg\" alt=\"Kite Hill’s two soft fresh cheeses with its soft ripened. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90459\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kite Hill’s two soft fresh cheeses with its soft ripened. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\n\u003ch3>A guide to Kite Hill and Miyoko’s Kitchen’s plant-based cheeses\u003c/h3>\n\u003cp>I’ll admit I’m not vegan, and I love cheese. But I was so impressed by both company’s products, that I would happily cook with them for dairy-intolerant guests (and there is no other product I’ve tried that I would say that about). My interest in these products was as a cheese-lover, and was pleasantly surprised to find two companies making products that I would be more than happy to eat, and perhaps most importantly, wouldn’t feel like I was sacrificing my own enjoyment just to please my guests.\u003c/p>\n\u003cp>All of Kite Hill’s cheeses are sold nationally at Whole Foods, and sometime next year they will be available for purchase from the \u003ca href=\"http://kite-hill.com/\" target=\"_blank\">Kite Hill\u003c/a> website.\u003c/p>\n\u003cul>\n\u003cp>\u003cstrong>Kite Hill’s cheeses:\u003c/strong>\u003c/p>\n\u003cli>\u003cstrong>Soft Fresh Original:\u003c/strong> like a farmer cheese, it’s good on crackers or sliced in salad.\u003c/li>\n\u003cli>\u003cstrong>Soft Fresh Truffle Dill & Chive:\u003c/strong> also good on crackers, but with more flavor than Soft Fresh Original.\u003c/li>\n\u003cli>\u003cstrong>Soft Ripened:\u003c/strong> Aged for 15 days, this one is bit like Camembert, with a fluffy rind. Pairs well with grapes.\u003c/li>\n\u003cli>\u003cstrong>Ricotta:\u003c/strong> I tasted this prepared two different ways by Kite Hill’s chef, and his cheesecake could have fooled me. The flavor and mouth feel was as good as a regular cheesecake, and I would probably use this again since many people who love dairy maybe don’t want that much of it.\u003c/li>\n\u003cli>\u003cstrong>Cream Cheese:\u003c/strong> while not on the market yet, another excellent product. This was exceptionally close to the real thing.\u003c/li>\n\u003c/ul>\n\u003cp>Miyoko’s Kitchen products are available at local \u003ca href=\"http://www.wholefoodsmarket.com/stores/list\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.republicofvegan.com/\" target=\"_blank\">The Republic of V\u003c/a> in Berkeley and \u003ca href=\"http://www.genatural.com/\" target=\"_blank\">Good Earth\u003c/a> in Fairfax, and soon, at Miyoko’s \u003ca href=\"http://miyokoskitchen.com/contact/\" target=\"_blank\">location\u003c/a>. For now, though, \u003ca href=\"http://shop.miyokoskitchen.com/\" target=\"_blank\">buy them online\u003c/a>. \u003c/p>\n\u003cul>\n\u003cstrong>Miyoko’s Kitchen cheeses:\u003c/strong>\n\u003cli>\u003cstrong>Classic Double Cream Chive:\u003c/strong> This one is the only one of Miyoko’s that has any similarity to what Kite Hill is doing. A soft, spreadable cheese flavored with chives.\u003c/li>\n\u003cli>\u003cstrong>Double Cream Sundried Tomato Garlic:\u003c/strong> Miyoko recommends this one for a pasta sauce, while this cheese would be my preference for a bagel topping.\u003c/li>\n\u003cli>\u003cstrong>High Sierra Rustic Alpine:\u003c/strong> Miyoko describes this one as “slightly nutty with sweet overtones and a lot of umami finish.” It gets harder as it ages.\u003c/li>\n\u003cli>\u003cstrong>Fresh Loire Valley in a Fig Leaf:\u003c/strong> the most similar to a soft, fresh goat cheese.\u003c/li>\n\u003cli>\u003cstrong>French Style Winter Truffle:\u003c/strong> This was my favorite of Miyoko’s. While she recommends this one tossed in risotto, it’s equally delicious as is, on a cracker. It also has a real funk to it, due to the truffles, I used it in a veggie casserole with mushrooms.\u003c/li>\n\u003cli>\u003cstrong>Aged English Sharp Farmhouse:\u003c/strong> Miyoko recommends using this one with your favorite non-dairy milk for mac and cheese.\u003c/li>\n\u003cli>\u003cstrong>Aged English Smoked Farmhouse:\u003c/strong> Similar to Aged English Sharp Farmhouse, except with a delicious smoky flavor.\u003c/li>\n\u003cli>\u003cstrong>Country Style Herbes De Provence:\u003c/strong> This one is more like an aged goat cheese, covered with said herbs.\u003c/li>\n\u003c/ul>\n\u003cp>With so many to sample, I liked some of Miyoko’s cheeses better than others, and some were more likely to fool me than others. Eating a wedge makes it easier to discern that it’s not real cheese, so I can’t say that hers fooled me like Kite Hill’s Ricotta. However, I enjoyed eating all of her cheeses, would buy them to serve to guests, and would be happy to eat them again myself.\n\u003c/p>\u003c/blockquote>\n\u003ch3>RECIPES\u003c/h3>\n\u003cfigure id=\"attachment_90473\" class=\"wp-caption aligncenter\" style=\"max-width: 538px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Potato1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Potato1.jpg\" alt=\"Classic Double Cream Chive Mashed Potatoes. Photo courtesy of Miyoko's Kitchen\" width=\"538\" height=\"395\" class=\"size-full wp-image-90473\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Classic Double Cream Chive Mashed Potatoes. Photo courtesy of Miyoko's Kitchen\u003c/figcaption>\u003c/figure>\n\u003ch3>Classic Double Cream Chive Mashed Potatoes\u003c/h3>\n\u003cp>\u003cem>Recipe courtesy of Miyoko's Kitchen\u003c/em>\u003c/p>\n\u003cp>\u003cem>Serves 8 to 10\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 lbs. potatoes, peeled or well-scrubbed, quartered\u003c/li>\n\u003cli>2 teaspoons sea salt\u003c/li>\n\u003cli>Water to cover\u003c/li>\n\u003cli>1 cup plain, unsweetened non-dairy milk (soy, almond, coconut)\u003c/li>\n\u003cli>1 wheel (6 1/2 ounces) \u003ca href=\"http://miyokoskitchen.com/products-miyoko/\" target=\"_blank\">Miyoko’s Creamery Classic Double Cream Chive\u003c/a>\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPlace the potatoes in a pot and cover with water. Add salt, bring to a boil, and simmer until fork-tender, about 20 minutes. Drain. Return to the pot, and add the milk. Using a whisk, mash the potatoes well. Stir in the Classic Double Cream Chive until melted. Season to taste with salt and pepper.\u003c/p>\n\u003cp>This same simple recipe makes an excellent filler for twice baked potatoes. Simply bake six large fork-poked potatoes (an hour at 400°) and set aside to let cool. Cut each potato into a bowl shape, removing the top 1/3 of each potato, and scoop out the filling (don’t forget the extra potato in the “lid.”) Follow the directions above for mashed and using this mash, over-stuff each potato. Bake again at 400° for 20 minutes and top with your favorite toppings.\u003c/p>\n\u003chr>\n\u003ch3>Kite Hill Meyer Lemon Cheesecake\u003c/h3>\n\u003cp>\u003cem>Recipe courtesy of Kite Hill\u003c/em>\u003c/p>\n\u003cp>Use 10-inch spring form pan\u003c/p>\n\u003cul>\n\u003cstrong>Crust:\u003c/strong>\n\u003cli>5 oz. graham cracker crumbs\u003c/li>\n\u003cli>1 oz. organic sugar\u003c/li>\n\u003cli>3 oz. vegan butter (Earth Balance)\u003c/li>\n\u003c/ul>\n\u003cp>Melt butter, allow to cool. Add graham cracker crumbs and sugar in food processor, and pulse to mix. Add cooled butter to dry mix and stir with spoon.\u003c/p>\n\u003cp>\u003cstrong>To Shape Crust:\u003c/strong>\u003cbr>\nSprinkle crumb mixture into the bottom of the pan and press evenly to 1/4 of an inch thick. Store pan in freezer for 10 minutes to chill. \u003c/p>\n\u003cul>\n\u003cstrong>Cheesecake Filling:\u003c/strong>\n\u003cli>20 oz. Kite Hill Ricotta\u003c/li>\n\u003cli>4 oz. organic sugar\u003c/li>\n\u003cli>1 tablespoon vanilla extract\u003c/li>\n\u003cli>2 tablespoons fresh Meyer lemon juice\u003c/li>\n\u003cli>1 teaspoon Ener-G egg replacer hydrated in 1/8 cup of cold water\u003c/li>\n\u003c/ul>\n\u003cp>Blend first four ingredients in food processor until smooth and creamy consistency is achieved.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Add blended filling and hydrated egg replacer in a bowl and stir evenly. Pour mixture into prepared pan. Place onto a baking sheet and bake in a preheated oven at 300 degrees for 25 min. Rotate pan in oven halfway through baking. Allow to cool thoroughly and refrigerate four hours before serving.\u003c/p>\n\n",
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"excerpt": "Both vegans and non-vegans alike are pretty much in agreement that most vegan cheeses on the market are a poor substitute for the real thing. But two Bay Area companies, Kite Hill and Miyoko's Kitchen, are crafting artisanal plant-based cheeses that might indeed surprise even the most discerning cheese-lover.",
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"description": "Both vegans and non-vegans alike are pretty much in agreement that most vegan cheeses on the market are a poor substitute for the real thing. But two Bay Area companies, Kite Hill and Miyoko's Kitchen, are crafting artisanal plant-based cheeses that might indeed surprise even the most discerning cheese-lover.",
"title": "It's Here: Vegan Cheese That Actually Tastes Good | KQED",
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"headline": "It's Here: Vegan Cheese That Actually Tastes Good",
"datePublished": "2014-12-05T10:20:49-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90461\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m6-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m6-1000.jpg\" alt=\"Now this is a vegan cheese plate, as created by Miyoko’s Kitchen. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90461\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Now this is a vegan cheese plate, as created by Miyoko’s Kitchen. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>For those considering a vegan diet, dairy is often the last hurdle, the most difficult to give up. Many who want to eat lower on the food chain, and reduce their environmental impact, think “I’d go vegan, but I can’t give up cheese.”\u003c/p>\n\u003cp>Thanks to two Bay Area companies, giving up cheese has become that much easier. Between the Hayward-based \u003ca href=\"http://kite-hill.com/\" target=\"_blank\">Kite Hill\u003c/a> and Fairfax-based \u003ca href=\"http://miyokoskitchen.com/\" target=\"_blank\">Miyoko’s Kitchen\u003c/a>, vegans and those who are lactose-intolerant now have numerous artisanal cheeses to choose from. And while the two companies are competitors in that there is nothing else on the market that remotely comes close to what they’re offering, the products they make are so different from each other, that it seems both companies could be poised to be game-changers in terms of making non-dairy cheese products that are close enough to the real thing that even non-vegans will enjoy them.\u003c/p>\n\u003cp>Most vegan cheeses now on the market are highly processed, with upwards of 15 ingredients, and many vegans avoid them because they don’t come close to the real thing.\u003c/p>\n\u003cp>Kite Hill was co-founded in 2012 by Tal Ronnen, a vegan chef who is chef/owner of L.A.’s \u003ca href=\"http://www.crossroadskitchen.com/\" target=\"_blank\">Crossroads\u003c/a> restaurant, and who gained notoriety for designing a cleanse for Oprah Winfrey. Ronnen, who is also a collaborating chef for the Wynn and Encore Hotels in Las Vegas, brought a vegan cheese there for a chef to try on his menu. The chef spit it out. \u003c/p>\n\u003cp>With the help of some friends and colleagues, his experiment began. Pat Brown, a Stanford biochemistry professor who had been experimenting with nut milks, would FedEx freshly-processed almond milk to Monte Casino, a chef and instructor at Le Cordon Bleu in Boston. With Silicon Valley investors backing the project, Casino was convinced to move to California, and the team hired Jean Prevot, a Frenchman steeped in cheese-making, who worked most recently for \u003ca href=\"http://laurachenel.com/\" target=\"_blank\">Laura Chenel\u003c/a>, to oversee building its facility in Hayward. In July of 2012 they bought an empty warehouse, creating a cheese-making facility and began production in March of 2013.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All of Kite Hill’s cheeses come from almonds grown in California’s San Joaquin Valley, over 20 varieties of almonds were tested until they got the results they were looking for. The almonds are not organic, to keep prices down, but in six months, they will have non-GMO as well as kosher certification. They make four products now, with a cream cheese hitting the market early next year. The \u003cstrong>Soft Fresh Original\u003c/strong> and \u003cstrong>Soft Fresh Truffle Dill & Chive\u003c/strong> both fall into the soft fresh category, somewhat resembling farmer cheese. The \u003cstrong>Soft-Ripened\u003c/strong> is aged for 15 days, and has a silky texture and fluffy rind, and while careful not to draw a comparison, Prevot said it’s most like a Camembert. And then there is the \u003cstrong>Ricotta\u003c/strong>, which is currently being used in vegan lasagnes and other items made in the Whole Foods prepared foods section, but can be sold by weight, and will be available in individual packages next year.\u003c/p>\n\u003cfigure id=\"attachment_90456\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh1-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh1-1000.jpg\" alt=\"Where the almond milk is pasteurized at Kite Hill. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90456\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Where the almond milk is pasteurized at Kite Hill. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Prevot emphasized that most almond milks on the market use various thickeners and additives, and it was important to them that they have a product that is as unadulterated as possible: the ingredient list on all of Kite Hill’s cheeses is just almonds, water, cultures, enzymes and salt.\u003c/p>\n\u003cp>While Kite Hill has an exclusive deal with \u003ca href=\"http://www.wholefoodsmarket.com/values-matter\" target=\"_blank\">Whole Foods\u003c/a>, and is sold nationally there, its ricotta is used in its prepared foods department in vegan entrees and can be dished out into to-go containers for home use; it will soon join the lineup and be sold in tubs.\u003c/p>\n\u003cp>While most of the team members – except for Ronnen – aren’t vegan, both Prevot and Casino said they eat much less meat and dairy than they used to.\u003c/p>\n\u003cfigure id=\"attachment_90458\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh3-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh3-1000.jpg\" alt=\"A Kite Hill employee hand-wraps each wheel of Soft Ripened. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90458\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Kite Hill employee hand-wraps each wheel of Soft Ripened. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Prevot said he wasn’t drawn to the company by the goal of putting a vegan product on the market, per se, but by the challenge of figuring out how to make a dairy-free product using age-old methods for cheese-making.\u003c/p>\n\u003cp>“The challenge was to put a cheese on the market, not a substitute or an alternative,” he said. “To make it by applying traditional techniques to a non-dairy milk was very interesting to figure out.”\u003c/p>\n\u003cfigure id=\"attachment_90457\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh2-1000.jpg\" alt=\"Fresh cheese does not age more than a few days. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90457\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh cheese does not age more than a few days. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Matthew Sade, CEO of Kite Hill, added that he preferred the term “plant-based” as “any time you put vegan in front of it, people presume it’s a subpar substitute for something you’d rather be eating, which isn’t the case here.”\u003c/p>\n\u003cp>Meanwhile, while Casino is the day-to-day developer, and cooked a fabulous lunch for me using Kite Hill Ricotta in stuffed shells with tomato sauce, and an amaretto cheesecake which completely would have fooled me had I forgotten where I was, Ronnen uses his Los Angeles restaurant as a development lab; Kite Hill cheeses appear regularly in dishes in his restaurant, where he can solicit feedback from diners that same night.\u003c/p>\n\u003cfigure id=\"attachment_90450\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh5-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh5-1000.jpg\" alt=\"Kite Hill’s Monte Casino cooked up these shells with its ricotta, which could have fooled this reporter. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kite Hill’s Monte Casino cooked up these shells with its ricotta, which could have fooled this reporter. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, exactly what enzymes they use to make their cheese is top secret – as is the secret behind Miyoko’s Kitchen’s cheeses, which unlike Kite Hill’s, are made from cashew milk.\u003c/p>\n\u003cp>Organic and fair trade cashews are grown by a collective of farmers in Vietnam, and are processed into nine varieties of cheese in a facility in Fairfax. Soon customers will be allowed to buy the products on site, as well as attend events in its demo kitchen and event space.\u003c/p>\n\u003cp>The Miyoko behind Miyoko’s Kitchen is Miyoko Shinner, whose 2012 \u003ca href=\"http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830\" target=\"_blank\">Artisan Vegan Cheese\u003c/a> cookbook is a must-have for many vegans. A former vegan caterer, she also was the chef/owner of the now defunct Now and Zen in San Francisco. A vegan for many years, Shinner said the company grew out of her own desire to relax on Friday nights with a glass of wine and a cheese plate.\u003c/p>\n\u003cp>“I have really good palate memory,” she said. “I was a true cheese aficionado, and was addicted to fine cheeses, it was very hard for me to give up. I missed cheese so much, that I decided it’s now or never, I might as well develop these, which I’ve come up with, after many years of experimentation.”\u003c/p>\n\u003cp>Shinner already knew her cheeses would pass for the real thing; at catering gigs she sometimes put her own cheeses among those on a cheese plate, and even non-vegans couldn’t tell the difference.\u003c/p>\n\u003cfigure id=\"attachment_90451\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m1-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m1-1000.jpg\" alt=\"Miyoko Shinner stands in her aging room. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90451\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Miyoko Shinner stands in her aging room. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Her cheeses include several flavors of creamy cheeses like truffle and sun-dried tomato, and her hard cheeses include a rustic alpine style, a goat-like one covered with Herbes De Provence, and one wrapped in a wine-cured fig leaf.\u003c/p>\n\u003cp>Shinner felt it was important to offer a variety of cheeses and didn’t feel comfortable launching her company until she had accomplished that goal. “We’re the only one with this range of flavors and styles, which was one of my goals,” she said. “I didn’t want to start out with three kinds of cheese, I wanted a cheese platter for a party, I wanted to be the one-stock source for fine vegan cheeses.”\u003c/p>\n\u003cfigure id=\"attachment_90452\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m2-1000.jpg\" alt=\"Wheels of Country Style Herbes de Provence are aging. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wheels of Country Style Herbes de Provence are aging. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Shinner has some high-profile investors backing her, including \u003ca href=\"https://twitter.com/ev\" target=\"_blank\">Evan Williams\u003c/a>, cofounder of \u003ca href=\"https://twitter.com/\" target=\"_blank\">Twitter\u003c/a> and CEO of \u003ca href=\"https://medium.com/@ev/\" target=\"_blank\">Medium\u003c/a>; Billy Bramblett, co-founder of \u003ca href=\"http://www.wildwoodfoods.com/products/meat-alternatives/tofu\" target=\"_blank\">Wildwood Tofu\u003c/a> and Co-CEO of \u003ca href=\"http://hodosoy.com/\" target=\"_blank\">Hodo Soy\u003c/a>, and \u003ca href=\"http://www.tofurky.com/\" target=\"_blank\">Tofurky\u003c/a> founder Seth Tibbot.\u003c/p>\n\u003cp>“We’re a mission-based company,” said Shinner. “I’m an ardent vegan, and have been for almost 30 years. We’re doing this because we believe in the mission, to save animals and create a lower environmental footprint, to save the planet and people’s health. Our products are not just for vegans, as there are so many lactose-intolerant people or those watching their cholesterol.”\u003c/p>\n\u003cp>Shinner says all of her cheeses can be used in cooking, for example, she recommends using several in risotto. Recipes can be found in the \u003ca href=\"http://miyokoskitchen.com/blog/\" target=\"_blank\">blog\u003c/a> section of her website. \u003c/p>\n\u003cfigure id=\"attachment_90453\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m3-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m3-1000.jpg\" alt=\"An employee of Miyoko’s Kitchen molds each wheel. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90453\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An employee of Miyoko’s Kitchen molds each wheel. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Whole Foods in Northern California are now carrying four varieties of Miyoko’s Kitchen cheeses and since her website went live three months ago, she has been doing a brisk mail-order business (one must buy three units in one purchase). Locally, her cheeses are also for sale at \u003ca href=\"http://www.republicofvegan.com/\" target=\"_blank\">Republic of V\u003c/a> in Berkeley and at \u003ca href=\"http://www.genatural.com/\" target=\"_blank\">Good Earth Natural Foods\u003c/a> in Fairfax. She plans to be in more natural food stores and Whole Foods nationally by next year.\u003c/p>\n\u003cp>Shinner won’t reveal what cultures she’s using, but she does use chickpea miso in addition to the cashew milk, sometimes uses nutritional yeast and all her products are certified organic. \u003c/p>\n\u003cp>And while Shinner’s repertoire is more varied than Kite Hill’s, both companies have more cheeses in the works.\u003c/p>\n\u003cfigure id=\"attachment_90454\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m41000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m41000.jpg\" alt=\"An employee makes the cashew slurry. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90454\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An employee makes the cashew slurry. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Shinner is working on a lower-end line of products to use in making grilled cheese sandwiches and Casino said hard cheeses are next up at Kite Hill. “While we work on one project, we always have another project in mind at all times,” he said.\u003c/p>\n\u003cp>And while Kite Hill is not available online yet, it will be in the future.\u003c/p>\n\u003cfigure id=\"attachment_90459\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh4-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh4-1000.jpg\" alt=\"Kite Hill’s two soft fresh cheeses with its soft ripened. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90459\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kite Hill’s two soft fresh cheeses with its soft ripened. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\n\u003ch3>A guide to Kite Hill and Miyoko’s Kitchen’s plant-based cheeses\u003c/h3>\n\u003cp>I’ll admit I’m not vegan, and I love cheese. But I was so impressed by both company’s products, that I would happily cook with them for dairy-intolerant guests (and there is no other product I’ve tried that I would say that about). My interest in these products was as a cheese-lover, and was pleasantly surprised to find two companies making products that I would be more than happy to eat, and perhaps most importantly, wouldn’t feel like I was sacrificing my own enjoyment just to please my guests.\u003c/p>\n\u003cp>All of Kite Hill’s cheeses are sold nationally at Whole Foods, and sometime next year they will be available for purchase from the \u003ca href=\"http://kite-hill.com/\" target=\"_blank\">Kite Hill\u003c/a> website.\u003c/p>\n\u003cul>\n\u003cp>\u003cstrong>Kite Hill’s cheeses:\u003c/strong>\u003c/p>\n\u003cli>\u003cstrong>Soft Fresh Original:\u003c/strong> like a farmer cheese, it’s good on crackers or sliced in salad.\u003c/li>\n\u003cli>\u003cstrong>Soft Fresh Truffle Dill & Chive:\u003c/strong> also good on crackers, but with more flavor than Soft Fresh Original.\u003c/li>\n\u003cli>\u003cstrong>Soft Ripened:\u003c/strong> Aged for 15 days, this one is bit like Camembert, with a fluffy rind. Pairs well with grapes.\u003c/li>\n\u003cli>\u003cstrong>Ricotta:\u003c/strong> I tasted this prepared two different ways by Kite Hill’s chef, and his cheesecake could have fooled me. The flavor and mouth feel was as good as a regular cheesecake, and I would probably use this again since many people who love dairy maybe don’t want that much of it.\u003c/li>\n\u003cli>\u003cstrong>Cream Cheese:\u003c/strong> while not on the market yet, another excellent product. This was exceptionally close to the real thing.\u003c/li>\n\u003c/ul>\n\u003cp>Miyoko’s Kitchen products are available at local \u003ca href=\"http://www.wholefoodsmarket.com/stores/list\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.republicofvegan.com/\" target=\"_blank\">The Republic of V\u003c/a> in Berkeley and \u003ca href=\"http://www.genatural.com/\" target=\"_blank\">Good Earth\u003c/a> in Fairfax, and soon, at Miyoko’s \u003ca href=\"http://miyokoskitchen.com/contact/\" target=\"_blank\">location\u003c/a>. For now, though, \u003ca href=\"http://shop.miyokoskitchen.com/\" target=\"_blank\">buy them online\u003c/a>. \u003c/p>\n\u003cul>\n\u003cstrong>Miyoko’s Kitchen cheeses:\u003c/strong>\n\u003cli>\u003cstrong>Classic Double Cream Chive:\u003c/strong> This one is the only one of Miyoko’s that has any similarity to what Kite Hill is doing. A soft, spreadable cheese flavored with chives.\u003c/li>\n\u003cli>\u003cstrong>Double Cream Sundried Tomato Garlic:\u003c/strong> Miyoko recommends this one for a pasta sauce, while this cheese would be my preference for a bagel topping.\u003c/li>\n\u003cli>\u003cstrong>High Sierra Rustic Alpine:\u003c/strong> Miyoko describes this one as “slightly nutty with sweet overtones and a lot of umami finish.” It gets harder as it ages.\u003c/li>\n\u003cli>\u003cstrong>Fresh Loire Valley in a Fig Leaf:\u003c/strong> the most similar to a soft, fresh goat cheese.\u003c/li>\n\u003cli>\u003cstrong>French Style Winter Truffle:\u003c/strong> This was my favorite of Miyoko’s. While she recommends this one tossed in risotto, it’s equally delicious as is, on a cracker. It also has a real funk to it, due to the truffles, I used it in a veggie casserole with mushrooms.\u003c/li>\n\u003cli>\u003cstrong>Aged English Sharp Farmhouse:\u003c/strong> Miyoko recommends using this one with your favorite non-dairy milk for mac and cheese.\u003c/li>\n\u003cli>\u003cstrong>Aged English Smoked Farmhouse:\u003c/strong> Similar to Aged English Sharp Farmhouse, except with a delicious smoky flavor.\u003c/li>\n\u003cli>\u003cstrong>Country Style Herbes De Provence:\u003c/strong> This one is more like an aged goat cheese, covered with said herbs.\u003c/li>\n\u003c/ul>\n\u003cp>With so many to sample, I liked some of Miyoko’s cheeses better than others, and some were more likely to fool me than others. Eating a wedge makes it easier to discern that it’s not real cheese, so I can’t say that hers fooled me like Kite Hill’s Ricotta. However, I enjoyed eating all of her cheeses, would buy them to serve to guests, and would be happy to eat them again myself.\n\u003c/p>\u003c/blockquote>\n\u003ch3>RECIPES\u003c/h3>\n\u003cfigure id=\"attachment_90473\" class=\"wp-caption aligncenter\" style=\"max-width: 538px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Potato1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Potato1.jpg\" alt=\"Classic Double Cream Chive Mashed Potatoes. Photo courtesy of Miyoko's Kitchen\" width=\"538\" height=\"395\" class=\"size-full wp-image-90473\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Classic Double Cream Chive Mashed Potatoes. Photo courtesy of Miyoko's Kitchen\u003c/figcaption>\u003c/figure>\n\u003ch3>Classic Double Cream Chive Mashed Potatoes\u003c/h3>\n\u003cp>\u003cem>Recipe courtesy of Miyoko's Kitchen\u003c/em>\u003c/p>\n\u003cp>\u003cem>Serves 8 to 10\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 lbs. potatoes, peeled or well-scrubbed, quartered\u003c/li>\n\u003cli>2 teaspoons sea salt\u003c/li>\n\u003cli>Water to cover\u003c/li>\n\u003cli>1 cup plain, unsweetened non-dairy milk (soy, almond, coconut)\u003c/li>\n\u003cli>1 wheel (6 1/2 ounces) \u003ca href=\"http://miyokoskitchen.com/products-miyoko/\" target=\"_blank\">Miyoko’s Creamery Classic Double Cream Chive\u003c/a>\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPlace the potatoes in a pot and cover with water. Add salt, bring to a boil, and simmer until fork-tender, about 20 minutes. Drain. Return to the pot, and add the milk. Using a whisk, mash the potatoes well. Stir in the Classic Double Cream Chive until melted. Season to taste with salt and pepper.\u003c/p>\n\u003cp>This same simple recipe makes an excellent filler for twice baked potatoes. Simply bake six large fork-poked potatoes (an hour at 400°) and set aside to let cool. Cut each potato into a bowl shape, removing the top 1/3 of each potato, and scoop out the filling (don’t forget the extra potato in the “lid.”) Follow the directions above for mashed and using this mash, over-stuff each potato. Bake again at 400° for 20 minutes and top with your favorite toppings.\u003c/p>\n\u003chr>\n\u003ch3>Kite Hill Meyer Lemon Cheesecake\u003c/h3>\n\u003cp>\u003cem>Recipe courtesy of Kite Hill\u003c/em>\u003c/p>\n\u003cp>Use 10-inch spring form pan\u003c/p>\n\u003cul>\n\u003cstrong>Crust:\u003c/strong>\n\u003cli>5 oz. graham cracker crumbs\u003c/li>\n\u003cli>1 oz. organic sugar\u003c/li>\n\u003cli>3 oz. vegan butter (Earth Balance)\u003c/li>\n\u003c/ul>\n\u003cp>Melt butter, allow to cool. Add graham cracker crumbs and sugar in food processor, and pulse to mix. Add cooled butter to dry mix and stir with spoon.\u003c/p>\n\u003cp>\u003cstrong>To Shape Crust:\u003c/strong>\u003cbr>\nSprinkle crumb mixture into the bottom of the pan and press evenly to 1/4 of an inch thick. Store pan in freezer for 10 minutes to chill. \u003c/p>\n\u003cul>\n\u003cstrong>Cheesecake Filling:\u003c/strong>\n\u003cli>20 oz. Kite Hill Ricotta\u003c/li>\n\u003cli>4 oz. organic sugar\u003c/li>\n\u003cli>1 tablespoon vanilla extract\u003c/li>\n\u003cli>2 tablespoons fresh Meyer lemon juice\u003c/li>\n\u003cli>1 teaspoon Ener-G egg replacer hydrated in 1/8 cup of cold water\u003c/li>\n\u003c/ul>\n\u003cp>Blend first four ingredients in food processor until smooth and creamy consistency is achieved.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Add blended filling and hydrated egg replacer in a bowl and stir evenly. Pour mixture into prepared pan. Place onto a baking sheet and bake in a preheated oven at 300 degrees for 25 min. Rotate pan in oven halfway through baking. Allow to cool thoroughly and refrigerate four hours before serving.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Black Creek Builders: Behind the Scenes of the East Bay Restaurant Boom",
"title": "Black Creek Builders: Behind the Scenes of the East Bay Restaurant Boom",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>How many times do we go to restaurants each month—or week—and fail to really comprehend the physical process of pulling together all the elements that a restaurant requires, from permitting to plumbing, to every hoop jumped in between? \u003c/p>\n\u003cp>I tend to notice aesthetically pleasing design, but don’t go much beyond my hedonistic pleasure in identifying its lineage. My encounter with Travis Wirt, owner of \u003ca href=\"http://www.blackcreekbuilders.com/\" target=\"_blank\">Black Creek Builders\u003c/a>, changed all that. Or rather, I should say, my encounter with many compelling Oakland restaurant spaces that Wirt has had his hand in made me aware of the process in a way I hadn’t considered before. \u003c/p>\n\u003cfigure id=\"attachment_90417\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Travis1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Travis1000.jpg\" alt=\"Travis Wirt, owner of Black Creek Builders. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90417\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Travis Wirt, owner of Black Creek Builders. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>I got wind of Black Creek Builders from Hollie Hardy, a poet-friend and long-time employee of the company. She had seen a piece I wrote for Bay Area Bites on \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/30/bay-area-bites-guide-to-9-favorite-east-bay-burgers-berkeley-oakland/\">burgers\u003c/a>, which included \u003ca href=\"http://www.handlebar984.com/\" target=\"_blank\">Handlebar\u003c/a> and \u003ca href=\"http://victoryburger.com/\" target=\"_blank\">Victory Burger\u003c/a>, both Black Creek projects. And she asked me if I had ever thought of covering the process of opening a restaurant from much earlier on than when it opens its doors to guests. I had not. And when I heard about the spaces that were forthcoming, I jumped at the opportunity to interview three owners of soon-to-be shiny new restaurants, along with Wirt, about what they do, and how.\u003c/p>\n\u003cp>Analiesa Gosnell, co-owner of \u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">Clove & Hoof\u003c/a> butcher shop and restaurant with John Blevins, didn't know anything about meat until she started working for \u003ca href=\"http://prmeatco.com/\" target=\"_blank\">Prather Ranch Meat Company\u003c/a> about five years ago. But that brief experience made her want to learn the art of butchery. Her family had owned a cattle ranch in Siskiyou County back in the 1850s and, perhaps not coincidentally, the beef served at the new restaurant will be from nearby Jenner Ranch. Clove & Hoof will mark the first restaurant/butcher-direct sale of their grass-fed brand. As she and Blevins went through the process of opening Clove & Hoof on Oakland’s Broadway-40th St. corridor, they realized that their priority would be to listen to the desires of the neighborhood, so the kinds of sustainably raised meat they focus on will first be responsive to customer demand. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90408,90409,90410\"]\u003c/p>\n\u003cp>The Clove & Hoof concept is simple: half butcher shop in the whole-animal tradition and half casual lunch and takeout focus. Blevins is leading the charge in the kitchen, and his menu includes a burger with two four-ounce patties, loads of gooey cheese and chopped romaine, house-smoked meats, and Southern-style barbecue. They opened on November 20 and the plan is to open for dinner in a few months.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Because neither partner had experience in building a restaurant from the ground up, they looked to Black Creek Builders to step in and help them through the often-arduous process. When I asked Gosnell what made the difference between a traditional construction company and one focused primarily on restaurants, she cited two things: the permitting process and the codes that apply specifically to restaurants that many builders are unfamiliar with. “Travis just has an easy vibe around all the stuff that stresses me out as a first-time restaurant owner,” says Gosnell, adding that Wirt has provided invaluable design consultation as well.\u003c/p>\n\u003cp>When I talked to Wirt about how he became the go-to restaurant guy in Oakland, he admitted it was somewhat by accident. He had been building custom homes in the hills when he decided to start his own business. Then, the recession hit. His first restaurant project was Actual Café in 2009, and it was truly from scratch. The space was “cold-shell,” meaning completely unfinished. Thus began his grand adventure over the last six years, figuring out how to work with uncooperative structures, understanding the nuances of complicated utility needs, and ensuring that spaces have the back-end infrastructure they need to be sustainable, and even grow.\u003c/p>\n\u003cp>By all accounts, he’s a great boss, too. He re-invests what he earns back into the business, and in his employees. He believes that a strong company must retain the expertise of those who carry out the work. So, he wants his employees to flourish and be happy, and he contributes to that goal by providing education, hiring locally, with a diverse team in mind. \u003c/p>\n\u003cp>Another project Wirt and his team are knee-deep in is \u003ca href=\"http://www.cmonoakland.com/locations/\" target=\"_blank\">CommonWealth MicroPub\u003c/a>, in the former Café Biere location on Adeline between 40th St. and Yerba Buena Ave. in Emeryville. I spoke with co-owner Ahna Adair about progress. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90411,90412,90413\"]\u003c/p>\n\u003cp>Wirt had helped with their façade-improvement project, which grants money to businesses owners who wish to improve and preserve the city’s historic architecture, at their Oakland space, CommonWealth Café and Public House. \u003c/p>\n\u003cp>When Adair and her husband Ross set about opening the micropub offshoot, which will be a British pub with many local twists, they thought they had a fairly simple turnkey situation. It turns out they did not, and Black Creek came in to do the heavy lifting. Adair says, “The Black Creek people have been good guides along the way, are very well-versed in all the regulations of opening a restaurant.” \u003c/p>\n\u003cp>The most recent space I visited, and the one furthest out from completion is \u003ca href=\"https://www.facebook.com/MadOakBar\" target=\"_blank\">Mad Oak\u003c/a>, with a planned opening in January of 2015 in the former Oasis club spot on 12th St. in Oakland, between Madison and Oak (hence, the name). Brothers Daniel and Ben Cukierman, who cut their teeth in the business in 1997, running a bar at The Shattuck Hotel where their father was a partner (and then as owners of the Shattuck Down Low nightclub), have a “bar ‘n’ yard” planned for the space, with a rooftop garden, 40 beers on tap, and a food-truck program. The rooftop garden alone is destination-worthy, a giant space that will include a living wall of plants.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90414,90416,90415\"]\u003c/p>\n\u003cp>The Cukiermans first connected with Wirt when he came in to the bar they managed, and when they called for bids for their current project, they chose Black Creek because Wirt “asked all the right questions,” says Daniel, adding that “the Black Creek folks know a lot about the function and flow of restaurants, which is important in designing a space from scratch.”\u003c/p>\n\u003cp>What I gathered from talking with these three restaurant owners about their projects, which share several common denominators, but also each have angles unique to their own spaces, people, and desired outcomes, is that Black Creek Builders is fast making a well-deserved name for itself in the business of constructing restaurants. And Wirt and crew couldn't have chosen a better part of the country to focus on, given the East Bay's burgeoning prominence in the national food scene. \u003c/p>\n\u003cp>\u003ca href=\"http://www.blackcreekbuilders.com/\" target=\"_blank\">\u003cstrong>Black Creek Builders\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/n9jy1W\" target=\"_blank\">map\u003c/a>]\u003cbr>\n1033 Yerba Buena Ave., Ste. 240\u003cbr>\nEmeryville, CA 94608\u003cbr>\n(800) 737-7113\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BlackCreekBuilders\" target=\"_blank\">Black Creek Builders\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BlackCreekBldrs\" target=\"_blank\">@BlackCreekBldrs\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">\u003cstrong>Clove & Hoof\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/FYcboM\" target=\"_blank\">map\u003c/a>]\u003cbr>\n4001 Broadway\u003cbr>\nOakland, CA 94611\u003cbr>\n(510) 547-1446\u003cbr>\nHours: Wednesday-Sunday, 11am-5pm (restaurant); 11am-7pm (butcher shop)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CloveAndHoof\" target=\"_blank\">Clove & Hoof\u003c/a>\u003cbr>\nTwitter: @\u003ca href=\"https://twitter.com/Clove_and_Hoof\" target=\"_blank\">Clove_and_Hoof\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cmonoakland.com/locations/\" target=\"_blank\">\u003cstrong>CommonWealth MicroPub\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/ndiCvs\" target=\"_blank\">map\u003c/a>]\u003cbr>\n3986 Adeline St.\u003cbr>\nOakland, CA 94608\u003cbr>\n(opening soon)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/MadOakBar\" target=\"_blank\">\u003cstrong>Mad Oak\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/lgud3D\" target=\"_blank\">map\u003c/a>]\u003cbr>\n135 12th St.\u003cbr>\nOakland, CA 94607\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MadOakBar\" target=\"_blank\">Mad Oak\u003c/a>\u003cbr>\n(opening in January 2015)\u003c/p>\n\n",
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"excerpt": "Long before the hosts, managers, bartenders and servers, who are the masterminds behind our favorite watering holes and dining spots? The builders, of course!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>How many times do we go to restaurants each month—or week—and fail to really comprehend the physical process of pulling together all the elements that a restaurant requires, from permitting to plumbing, to every hoop jumped in between? \u003c/p>\n\u003cp>I tend to notice aesthetically pleasing design, but don’t go much beyond my hedonistic pleasure in identifying its lineage. My encounter with Travis Wirt, owner of \u003ca href=\"http://www.blackcreekbuilders.com/\" target=\"_blank\">Black Creek Builders\u003c/a>, changed all that. Or rather, I should say, my encounter with many compelling Oakland restaurant spaces that Wirt has had his hand in made me aware of the process in a way I hadn’t considered before. \u003c/p>\n\u003cfigure id=\"attachment_90417\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Travis1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Travis1000.jpg\" alt=\"Travis Wirt, owner of Black Creek Builders. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90417\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Travis Wirt, owner of Black Creek Builders. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>I got wind of Black Creek Builders from Hollie Hardy, a poet-friend and long-time employee of the company. She had seen a piece I wrote for Bay Area Bites on \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/30/bay-area-bites-guide-to-9-favorite-east-bay-burgers-berkeley-oakland/\">burgers\u003c/a>, which included \u003ca href=\"http://www.handlebar984.com/\" target=\"_blank\">Handlebar\u003c/a> and \u003ca href=\"http://victoryburger.com/\" target=\"_blank\">Victory Burger\u003c/a>, both Black Creek projects. And she asked me if I had ever thought of covering the process of opening a restaurant from much earlier on than when it opens its doors to guests. I had not. And when I heard about the spaces that were forthcoming, I jumped at the opportunity to interview three owners of soon-to-be shiny new restaurants, along with Wirt, about what they do, and how.\u003c/p>\n\u003cp>Analiesa Gosnell, co-owner of \u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">Clove & Hoof\u003c/a> butcher shop and restaurant with John Blevins, didn't know anything about meat until she started working for \u003ca href=\"http://prmeatco.com/\" target=\"_blank\">Prather Ranch Meat Company\u003c/a> about five years ago. But that brief experience made her want to learn the art of butchery. Her family had owned a cattle ranch in Siskiyou County back in the 1850s and, perhaps not coincidentally, the beef served at the new restaurant will be from nearby Jenner Ranch. Clove & Hoof will mark the first restaurant/butcher-direct sale of their grass-fed brand. As she and Blevins went through the process of opening Clove & Hoof on Oakland’s Broadway-40th St. corridor, they realized that their priority would be to listen to the desires of the neighborhood, so the kinds of sustainably raised meat they focus on will first be responsive to customer demand. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Clove & Hoof concept is simple: half butcher shop in the whole-animal tradition and half casual lunch and takeout focus. Blevins is leading the charge in the kitchen, and his menu includes a burger with two four-ounce patties, loads of gooey cheese and chopped romaine, house-smoked meats, and Southern-style barbecue. They opened on November 20 and the plan is to open for dinner in a few months.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Because neither partner had experience in building a restaurant from the ground up, they looked to Black Creek Builders to step in and help them through the often-arduous process. When I asked Gosnell what made the difference between a traditional construction company and one focused primarily on restaurants, she cited two things: the permitting process and the codes that apply specifically to restaurants that many builders are unfamiliar with. “Travis just has an easy vibe around all the stuff that stresses me out as a first-time restaurant owner,” says Gosnell, adding that Wirt has provided invaluable design consultation as well.\u003c/p>\n\u003cp>When I talked to Wirt about how he became the go-to restaurant guy in Oakland, he admitted it was somewhat by accident. He had been building custom homes in the hills when he decided to start his own business. Then, the recession hit. His first restaurant project was Actual Café in 2009, and it was truly from scratch. The space was “cold-shell,” meaning completely unfinished. Thus began his grand adventure over the last six years, figuring out how to work with uncooperative structures, understanding the nuances of complicated utility needs, and ensuring that spaces have the back-end infrastructure they need to be sustainable, and even grow.\u003c/p>\n\u003cp>By all accounts, he’s a great boss, too. He re-invests what he earns back into the business, and in his employees. He believes that a strong company must retain the expertise of those who carry out the work. So, he wants his employees to flourish and be happy, and he contributes to that goal by providing education, hiring locally, with a diverse team in mind. \u003c/p>\n\u003cp>Another project Wirt and his team are knee-deep in is \u003ca href=\"http://www.cmonoakland.com/locations/\" target=\"_blank\">CommonWealth MicroPub\u003c/a>, in the former Café Biere location on Adeline between 40th St. and Yerba Buena Ave. in Emeryville. I spoke with co-owner Ahna Adair about progress. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Wirt had helped with their façade-improvement project, which grants money to businesses owners who wish to improve and preserve the city’s historic architecture, at their Oakland space, CommonWealth Café and Public House. \u003c/p>\n\u003cp>When Adair and her husband Ross set about opening the micropub offshoot, which will be a British pub with many local twists, they thought they had a fairly simple turnkey situation. It turns out they did not, and Black Creek came in to do the heavy lifting. Adair says, “The Black Creek people have been good guides along the way, are very well-versed in all the regulations of opening a restaurant.” \u003c/p>\n\u003cp>The most recent space I visited, and the one furthest out from completion is \u003ca href=\"https://www.facebook.com/MadOakBar\" target=\"_blank\">Mad Oak\u003c/a>, with a planned opening in January of 2015 in the former Oasis club spot on 12th St. in Oakland, between Madison and Oak (hence, the name). Brothers Daniel and Ben Cukierman, who cut their teeth in the business in 1997, running a bar at The Shattuck Hotel where their father was a partner (and then as owners of the Shattuck Down Low nightclub), have a “bar ‘n’ yard” planned for the space, with a rooftop garden, 40 beers on tap, and a food-truck program. The rooftop garden alone is destination-worthy, a giant space that will include a living wall of plants.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Cukiermans first connected with Wirt when he came in to the bar they managed, and when they called for bids for their current project, they chose Black Creek because Wirt “asked all the right questions,” says Daniel, adding that “the Black Creek folks know a lot about the function and flow of restaurants, which is important in designing a space from scratch.”\u003c/p>\n\u003cp>What I gathered from talking with these three restaurant owners about their projects, which share several common denominators, but also each have angles unique to their own spaces, people, and desired outcomes, is that Black Creek Builders is fast making a well-deserved name for itself in the business of constructing restaurants. And Wirt and crew couldn't have chosen a better part of the country to focus on, given the East Bay's burgeoning prominence in the national food scene. \u003c/p>\n\u003cp>\u003ca href=\"http://www.blackcreekbuilders.com/\" target=\"_blank\">\u003cstrong>Black Creek Builders\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/n9jy1W\" target=\"_blank\">map\u003c/a>]\u003cbr>\n1033 Yerba Buena Ave., Ste. 240\u003cbr>\nEmeryville, CA 94608\u003cbr>\n(800) 737-7113\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BlackCreekBuilders\" target=\"_blank\">Black Creek Builders\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BlackCreekBldrs\" target=\"_blank\">@BlackCreekBldrs\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">\u003cstrong>Clove & Hoof\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/FYcboM\" target=\"_blank\">map\u003c/a>]\u003cbr>\n4001 Broadway\u003cbr>\nOakland, CA 94611\u003cbr>\n(510) 547-1446\u003cbr>\nHours: Wednesday-Sunday, 11am-5pm (restaurant); 11am-7pm (butcher shop)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CloveAndHoof\" target=\"_blank\">Clove & Hoof\u003c/a>\u003cbr>\nTwitter: @\u003ca href=\"https://twitter.com/Clove_and_Hoof\" target=\"_blank\">Clove_and_Hoof\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cmonoakland.com/locations/\" target=\"_blank\">\u003cstrong>CommonWealth MicroPub\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/ndiCvs\" target=\"_blank\">map\u003c/a>]\u003cbr>\n3986 Adeline St.\u003cbr>\nOakland, CA 94608\u003cbr>\n(opening soon)\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://www.facebook.com/MadOakBar\" target=\"_blank\">\u003cstrong>Mad Oak\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/lgud3D\" target=\"_blank\">map\u003c/a>]\u003cbr>\n135 12th St.\u003cbr>\nOakland, CA 94607\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MadOakBar\" target=\"_blank\">Mad Oak\u003c/a>\u003cbr>\n(opening in January 2015)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Matcha: Silky and Smooth, It's Not Just for Tea Ceremonies Anymore",
"title": "Matcha: Silky and Smooth, It's Not Just for Tea Ceremonies Anymore",
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"content": "\u003cp>A silky-smooth, stimulating powder is suddenly getting (and giving) tons of buzz in the Bay Area.\u003c/p>\n\u003cp>It's about time, given that this stuff has existed for over 400 years.\u003c/p>\n\u003cfigure id=\"attachment_89968\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/image1DryMAtcha1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/image1DryMAtcha1000.jpg\" alt=\"Dry matcha powder. Image courtesy of Breakaway Matcha\" width=\"1000\" height=\"662\" class=\"size-full wp-image-89968\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dry matcha powder. Image courtesy of Breakaway Matcha\u003c/figcaption>\u003c/figure>\n\u003cp>Matcha -- the shade-grown, stone-pulverized, high-antioxidant, air-dried Japanese-tea-ceremony tea that tastes bitter, sweet, creamy and astringent within one sip and whose dazzling hue is the love child of emeralds, shamrocks and jade -- is now officially a Next Big Thing. A growing tribe of devotees discuss it with the same intensity and insider lingo (think \"mouthfeel,\" \"body,\" \"finish\" and \"notes\") typically applied to wine, third-wave coffee and artisanal cheese.\u003c/p>\n\u003cp>It's a trendy cooking ingredient at restaurants such as Berkeley's \u003ca href=\"http://www.joshu-ya.com/\" target=\"_blank\">Joshu-Ya Brasserie\u003c/a>, where award-winning owner/author/executive chef Jason Kwon sees matcha as \"belonging to the same family as chocolate and vanilla, in that it's that rich and that versatile.\u003c/p>\n\u003cfigure id=\"attachment_89969\" class=\"wp-caption aligncenter\" style=\"max-width: 955px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image2pannacotta1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image2pannacotta1000-955x1024.jpg\" alt=\"Yuzu panna cotta with strawberries and matcha foam at Joshu-Ya Brasserie. Photograph by Kristan Lawson\" width=\"955\" height=\"1024\" class=\"size-large wp-image-89969\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yuzu panna cotta with strawberries and matcha foam at Joshu-Ya Brasserie. Photograph by Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"Its flavor doesn't occupy just one or two dimensions but many,\" says Kwon, who sprinkles savory dishes with house-made matcha salt and creates globally inspired desserts such as yuzu panna cotta with strawberries and matcha foam, and beignets served with matcha ice cream and matcha crème Anglaise. Streaking across the plate alongside the beignets is a vivid trail of matcha powder in which to dip forkfuls for a kaleidoscopic flavor epiphany.\u003c/p>\n\u003cfigure id=\"attachment_89970\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image3beignets1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image3beignets1000.jpg\" alt=\"Beignets with matcha crème Anglaise at Joshu-Ya Brasserie. Photograph by Kristan Lawson\" width=\"1000\" height=\"589\" class=\"size-full wp-image-89970\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets with matcha crème Anglaise at Joshu-Ya Brasserie. Photograph by Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"You can use matcha as the main star or to complement a dish,\" Kwon says. \"However you use it, matcha's kind of like butter in that you pretty much can't go wrong.\"\u003c/p>\n\u003cfigure id=\"attachment_89971\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image4KitKats1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image4KitKats1000.jpg\" alt=\"Matcha-flavored Kit-Kats for sale at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"1000\" height=\"763\" class=\"size-full wp-image-89971\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha-flavored Kit-Kats for sale at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Manufacturers are churning out mass-produced matcha-flavored drinks and snacks. Peet's, Starbucks and other cafés have leaped into the game with matcha lattes and matcha freddos that would surely horrify Sen No Rikyu, the Zen-trained 16th-century tea master who created the Japanese tea ceremony, aka chado (the way of tea) or chanoyu (hot water for tea). \u003c/p>\n\u003cfigure id=\"attachment_89972\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image5sieved1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image5sieved1000.jpg\" alt=\"Matcha being sieved into a cup. Image courtesy of Breakaway Matcha\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-89972\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha being sieved into a cup. Image courtesy of Breakaway Matcha\u003c/figcaption>\u003c/figure>\n\u003cp>This choreographed-down-to-the-last-glance ritual emphasizes respect, harmony, purity, tranquility -- and features matcha sieved into a tea-bowl (cha-wan), then whipped briskly (back and forth, not circularly) with a whisk (chasen) in water (hot, but not boiling) to yield a uniformly tiny-bubbled (because big and uneven bubbles are considered gross, thus must be popped by the master before serving) froth. \u003c/p>\n\u003cfigure id=\"attachment_89973\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image6whisked1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image6whisked1000.jpg\" alt=\"Whisked ceremonial-grade matcha, ready to drink. Image courtesy of Breakaway Matcha\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whisked ceremonial-grade matcha, ready to drink. Image courtesy of Breakaway Matcha\u003c/figcaption>\u003c/figure>\n\u003cp>While lower-grade matchas -- known as culinary-grade and agricultural-grade -- are now popping up everywhere in sugary-sweet treats, the only tea considered worthy of sipping unadorned in the pure, plain-water chado-style is ceremonial-grade matcha, the finest of the three grades.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And that's what chef/author/teamonger Eric Gower, owner of San Anselmo-based \u003ca href=\"http://www.breakawaymatcha.com/\" target=\"_blank\">Breakaway Matcha\u003c/a>, sells for about $108 per ounce. \u003c/p>\n\u003cp>After earning a UC Berkeley BA \"in that rip-roaringly useful subject, Japanese literature,\" Gower spent sixteen years living in Japan, where \"I wasn't into the tea ceremony, per se. But I loved the tea.\"\u003c/p>\n\u003cp>After moving back to the States, Gower \"couldn't find any good matcha -- only unpalatable, horrible matcha\" -- even in Japantown, \"a major offender\" whose shopkeepers \"obviously think there's no customer base for authentic, expensive matcha, so they stock tons of crap priced at $6.99 a can that's destined to sit unloved, dusty and unrefrigerated on the shelves forever.\"\u003c/p>\n\u003cp>This spurred him to source and sell the good stuff himself. \u003c/p>\n\u003cp>Ninth-century Buddhist monks first brought matcha from China to Japan, where it was sipped almost exclusively in monasteries and noble households until Sen no Rikyu expanded its popularity among samurai and ordinary citizens. \u003c/p>\n\u003cfigure id=\"attachment_89974\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image7MatchaLatte1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image7MatchaLatte1000.jpg\" alt=\"Matcha Latte mix, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"1000\" height=\"848\" class=\"size-full wp-image-89974\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha Latte mix, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Matcha production is exacting. When new leaves sprout in spring, tea gardens are draped to block out 97 percent of sunlight. Slow, shaded growth spikes the production of chlorophyll and amino acids --particularly L-theanine, which Gower calls \"a remarkable molecule\" that delivers \"a strangely calm, prolonged energy boost rather than the quick jittery effect\" of most caffeinated drinks.\u003c/p>\n\u003cp>Tender leaves are hand-picked, washed, dried, then ground under two-foot-wide granite wheels that yield about one ounce of powder per hour. Top matcha producers grind batches only to order, never in advance.\u003c/p>\n\u003cfigure id=\"attachment_89975\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image8Matcha_mochi1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image8Matcha_mochi1000.jpg\" alt=\"Matcha mochi, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"1000\" height=\"707\" class=\"size-full wp-image-89975\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha mochi, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Ceremonial-grade matcha is made only from the youngest, softest leaves from twig-tips. Lower-grade matchas include lower leaves and stems. How to tell them apart without drinking them? Texture. Color. Fragrance:\u003c/p>\n\u003cp>\"Matcha should not smell like hay in any way.\"\u003c/p>\n\u003cfigure id=\"attachment_89976\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image9Pocky1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image9Pocky1000-616x1024.jpg\" alt=\"Matcha Pocky, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"500\" class=\"size-large wp-image-89976\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha Pocky, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Sipped in plain hot water, as it is not meant to be, agricultural-grade matcha \"tastes nasty, rank, like a froggy pond,\" Gower winces. \"But add enough fat, sugar and mouth-numbing ice and it becomes somewhat palatable in 500-calorie desserts.\"\u003c/p>\n\u003cp>At the Mission District's \u003ca href=\"http://yuzukisf.com/\" target=\"_blank\">Yuzuki\u003c/a> restaurant, matcha ice cream made according to owner Yuko Hayashi's personal recipe is served plain or with mochi, red beans and agar squares.\u003c/p>\n\u003cp>\"It's popular in Japan,\" Hayashi says, \"so it's natural to serve it here. I know exactly why people like it: because they've heard about matcha's health benefits and because matcha has umami. That special matcha flavor that's so hard to describe: It's something round and balanced, something outside 'sweetness' and 'sourness' that makes you feel good. That's umami.\"\u003c/p>\n\u003cp>Yuzuki's staff uses lower-grade matcha to make the ice cream. Cooking or baking with higher-grade matcha would be a waste of both matcha and money, because intense heat destroys the amino acids that make top-grade matcha so rich and brilliant. \u003c/p>\n\u003cfigure id=\"attachment_89977\" class=\"wp-caption aligncenter\" style=\"max-width: 884px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image10matcha_ice_cream1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image10matcha_ice_cream1000-884x1024.jpg\" alt=\" Matcha-tapioca ice cream at Joshu-Ya Brasserie. Photograph by Kristan Lawson\" width=\"884\" height=\"1024\" class=\"size-large wp-image-89977\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha-tapioca ice cream at Joshu-Ya Brasserie. Photograph by Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"You wouldn't cook with ceremonial-grade matcha any more than you'd pour Romanée-Conti into a pasta sauce,\" Gower says. \"Ceremonial-grade matcha is really fragile stuff. There's no surer way to destroy it than to pour boiling water over it. It doesn't like high heat. It doesn't like light. It doesn't like air. It doesn't like much.\"\u003c/p>\n\u003cp>This lofty, finicky, ethereal otherness is exactly what fuels today's matcha neo-geekdom.\u003c/p>\n\u003cp>Gower loves serving matcha to sommeliers.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"It appeals to them because it's so complicated and, like good wine, it's the product of all these micro-applications -- protected from frost by some guy walking around the tea field with hand-held equipment and a spoon. I've never met a sommelier who didn't like matcha. I can see them thinking: Here's a new beverage to get obsessed about.\"\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A silky-smooth, stimulating powder is suddenly getting (and giving) tons of buzz in the Bay Area.\u003c/p>\n\u003cp>It's about time, given that this stuff has existed for over 400 years.\u003c/p>\n\u003cfigure id=\"attachment_89968\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/image1DryMAtcha1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/image1DryMAtcha1000.jpg\" alt=\"Dry matcha powder. Image courtesy of Breakaway Matcha\" width=\"1000\" height=\"662\" class=\"size-full wp-image-89968\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dry matcha powder. Image courtesy of Breakaway Matcha\u003c/figcaption>\u003c/figure>\n\u003cp>Matcha -- the shade-grown, stone-pulverized, high-antioxidant, air-dried Japanese-tea-ceremony tea that tastes bitter, sweet, creamy and astringent within one sip and whose dazzling hue is the love child of emeralds, shamrocks and jade -- is now officially a Next Big Thing. A growing tribe of devotees discuss it with the same intensity and insider lingo (think \"mouthfeel,\" \"body,\" \"finish\" and \"notes\") typically applied to wine, third-wave coffee and artisanal cheese.\u003c/p>\n\u003cp>It's a trendy cooking ingredient at restaurants such as Berkeley's \u003ca href=\"http://www.joshu-ya.com/\" target=\"_blank\">Joshu-Ya Brasserie\u003c/a>, where award-winning owner/author/executive chef Jason Kwon sees matcha as \"belonging to the same family as chocolate and vanilla, in that it's that rich and that versatile.\u003c/p>\n\u003cfigure id=\"attachment_89969\" class=\"wp-caption aligncenter\" style=\"max-width: 955px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image2pannacotta1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image2pannacotta1000-955x1024.jpg\" alt=\"Yuzu panna cotta with strawberries and matcha foam at Joshu-Ya Brasserie. Photograph by Kristan Lawson\" width=\"955\" height=\"1024\" class=\"size-large wp-image-89969\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yuzu panna cotta with strawberries and matcha foam at Joshu-Ya Brasserie. Photograph by Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"Its flavor doesn't occupy just one or two dimensions but many,\" says Kwon, who sprinkles savory dishes with house-made matcha salt and creates globally inspired desserts such as yuzu panna cotta with strawberries and matcha foam, and beignets served with matcha ice cream and matcha crème Anglaise. Streaking across the plate alongside the beignets is a vivid trail of matcha powder in which to dip forkfuls for a kaleidoscopic flavor epiphany.\u003c/p>\n\u003cfigure id=\"attachment_89970\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image3beignets1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image3beignets1000.jpg\" alt=\"Beignets with matcha crème Anglaise at Joshu-Ya Brasserie. Photograph by Kristan Lawson\" width=\"1000\" height=\"589\" class=\"size-full wp-image-89970\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets with matcha crème Anglaise at Joshu-Ya Brasserie. Photograph by Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"You can use matcha as the main star or to complement a dish,\" Kwon says. \"However you use it, matcha's kind of like butter in that you pretty much can't go wrong.\"\u003c/p>\n\u003cfigure id=\"attachment_89971\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image4KitKats1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image4KitKats1000.jpg\" alt=\"Matcha-flavored Kit-Kats for sale at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"1000\" height=\"763\" class=\"size-full wp-image-89971\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha-flavored Kit-Kats for sale at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Manufacturers are churning out mass-produced matcha-flavored drinks and snacks. Peet's, Starbucks and other cafés have leaped into the game with matcha lattes and matcha freddos that would surely horrify Sen No Rikyu, the Zen-trained 16th-century tea master who created the Japanese tea ceremony, aka chado (the way of tea) or chanoyu (hot water for tea). \u003c/p>\n\u003cfigure id=\"attachment_89972\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image5sieved1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image5sieved1000.jpg\" alt=\"Matcha being sieved into a cup. Image courtesy of Breakaway Matcha\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-89972\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha being sieved into a cup. Image courtesy of Breakaway Matcha\u003c/figcaption>\u003c/figure>\n\u003cp>This choreographed-down-to-the-last-glance ritual emphasizes respect, harmony, purity, tranquility -- and features matcha sieved into a tea-bowl (cha-wan), then whipped briskly (back and forth, not circularly) with a whisk (chasen) in water (hot, but not boiling) to yield a uniformly tiny-bubbled (because big and uneven bubbles are considered gross, thus must be popped by the master before serving) froth. \u003c/p>\n\u003cfigure id=\"attachment_89973\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image6whisked1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image6whisked1000.jpg\" alt=\"Whisked ceremonial-grade matcha, ready to drink. Image courtesy of Breakaway Matcha\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whisked ceremonial-grade matcha, ready to drink. Image courtesy of Breakaway Matcha\u003c/figcaption>\u003c/figure>\n\u003cp>While lower-grade matchas -- known as culinary-grade and agricultural-grade -- are now popping up everywhere in sugary-sweet treats, the only tea considered worthy of sipping unadorned in the pure, plain-water chado-style is ceremonial-grade matcha, the finest of the three grades.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And that's what chef/author/teamonger Eric Gower, owner of San Anselmo-based \u003ca href=\"http://www.breakawaymatcha.com/\" target=\"_blank\">Breakaway Matcha\u003c/a>, sells for about $108 per ounce. \u003c/p>\n\u003cp>After earning a UC Berkeley BA \"in that rip-roaringly useful subject, Japanese literature,\" Gower spent sixteen years living in Japan, where \"I wasn't into the tea ceremony, per se. But I loved the tea.\"\u003c/p>\n\u003cp>After moving back to the States, Gower \"couldn't find any good matcha -- only unpalatable, horrible matcha\" -- even in Japantown, \"a major offender\" whose shopkeepers \"obviously think there's no customer base for authentic, expensive matcha, so they stock tons of crap priced at $6.99 a can that's destined to sit unloved, dusty and unrefrigerated on the shelves forever.\"\u003c/p>\n\u003cp>This spurred him to source and sell the good stuff himself. \u003c/p>\n\u003cp>Ninth-century Buddhist monks first brought matcha from China to Japan, where it was sipped almost exclusively in monasteries and noble households until Sen no Rikyu expanded its popularity among samurai and ordinary citizens. \u003c/p>\n\u003cfigure id=\"attachment_89974\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image7MatchaLatte1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image7MatchaLatte1000.jpg\" alt=\"Matcha Latte mix, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"1000\" height=\"848\" class=\"size-full wp-image-89974\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha Latte mix, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Matcha production is exacting. When new leaves sprout in spring, tea gardens are draped to block out 97 percent of sunlight. Slow, shaded growth spikes the production of chlorophyll and amino acids --particularly L-theanine, which Gower calls \"a remarkable molecule\" that delivers \"a strangely calm, prolonged energy boost rather than the quick jittery effect\" of most caffeinated drinks.\u003c/p>\n\u003cp>Tender leaves are hand-picked, washed, dried, then ground under two-foot-wide granite wheels that yield about one ounce of powder per hour. Top matcha producers grind batches only to order, never in advance.\u003c/p>\n\u003cfigure id=\"attachment_89975\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image8Matcha_mochi1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image8Matcha_mochi1000.jpg\" alt=\"Matcha mochi, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"1000\" height=\"707\" class=\"size-full wp-image-89975\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha mochi, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Ceremonial-grade matcha is made only from the youngest, softest leaves from twig-tips. Lower-grade matchas include lower leaves and stems. How to tell them apart without drinking them? Texture. Color. Fragrance:\u003c/p>\n\u003cp>\"Matcha should not smell like hay in any way.\"\u003c/p>\n\u003cfigure id=\"attachment_89976\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image9Pocky1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image9Pocky1000-616x1024.jpg\" alt=\"Matcha Pocky, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"500\" class=\"size-large wp-image-89976\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha Pocky, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Sipped in plain hot water, as it is not meant to be, agricultural-grade matcha \"tastes nasty, rank, like a froggy pond,\" Gower winces. \"But add enough fat, sugar and mouth-numbing ice and it becomes somewhat palatable in 500-calorie desserts.\"\u003c/p>\n\u003cp>At the Mission District's \u003ca href=\"http://yuzukisf.com/\" target=\"_blank\">Yuzuki\u003c/a> restaurant, matcha ice cream made according to owner Yuko Hayashi's personal recipe is served plain or with mochi, red beans and agar squares.\u003c/p>\n\u003cp>\"It's popular in Japan,\" Hayashi says, \"so it's natural to serve it here. I know exactly why people like it: because they've heard about matcha's health benefits and because matcha has umami. That special matcha flavor that's so hard to describe: It's something round and balanced, something outside 'sweetness' and 'sourness' that makes you feel good. That's umami.\"\u003c/p>\n\u003cp>Yuzuki's staff uses lower-grade matcha to make the ice cream. Cooking or baking with higher-grade matcha would be a waste of both matcha and money, because intense heat destroys the amino acids that make top-grade matcha so rich and brilliant. \u003c/p>\n\u003cfigure id=\"attachment_89977\" class=\"wp-caption aligncenter\" style=\"max-width: 884px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image10matcha_ice_cream1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image10matcha_ice_cream1000-884x1024.jpg\" alt=\" Matcha-tapioca ice cream at Joshu-Ya Brasserie. Photograph by Kristan Lawson\" width=\"884\" height=\"1024\" class=\"size-large wp-image-89977\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha-tapioca ice cream at Joshu-Ya Brasserie. Photograph by Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"You wouldn't cook with ceremonial-grade matcha any more than you'd pour Romanée-Conti into a pasta sauce,\" Gower says. \"Ceremonial-grade matcha is really fragile stuff. There's no surer way to destroy it than to pour boiling water over it. It doesn't like high heat. It doesn't like light. It doesn't like air. It doesn't like much.\"\u003c/p>\n\u003cp>This lofty, finicky, ethereal otherness is exactly what fuels today's matcha neo-geekdom.\u003c/p>\n\u003cp>Gower loves serving matcha to sommeliers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It appeals to them because it's so complicated and, like good wine, it's the product of all these micro-applications -- protected from frost by some guy walking around the tea field with hand-held equipment and a spoon. I've never met a sommelier who didn't like matcha. I can see them thinking: Here's a new beverage to get obsessed about.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pumpkin Beer And Beyond: 9 Local Bay Area Seasonal Booze Options",
"title": "Pumpkin Beer And Beyond: 9 Local Bay Area Seasonal Booze Options",
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"content": "\u003cp>What the Bay Area may lack in dramatic, \u003ca href=\"http://www.nrm.org/apprints/?cat=26\" target=\"_blank\">Norman Rockwell-esque seasons\u003c/a>, we make up for in seasonally appropriate booze. From traditional favorites like pumpkin beer to more obscure specialties like sloe gin, these nine options are ideal for your Thanksgiving table, holiday party, or for simply sipping while enjoying the last days of fall.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90256,90255\"]\u003c/p>\n\u003cp>San Francisco’s 21st Amendment Brewery offers two pumpkin beers in their He Said four pack: a Belgian style tripel, and the \u003cstrong>\u003ca href=\"http://21st-amendment.com/beers/he-said-porter/\" target=\"_blank\">He Said Baltic-Style Porter\u003c/a>\u003c/strong>, a style of porter that’s sweeter and more alcoholic than the kind we see today. 21st Amendment’s version is dark and smooth, with a sharp sweetness from the Vietnamese cinnamon, and goes down dangerously light for its 8.2% ABV.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90257,90258\"]\u003c/p>\n\u003cp>The \u003cstrong>\u003ca href=\"http://21st-amendment.com/beers/he-said-tripel/\" target=\"_blank\">He Said Belgian-Style Tripel \u003c/a>\u003c/strong>is novel for a few reasons: instead of relying on stalwart pumpkin pie spices like cinnamon or ginger for their fall seasonal, they include \u003ca href=\"http://www.thekitchn.com/ingredient-spotlight-what-is-g-43841\" target=\"_blank\">galangal\u003c/a>, a spice more often seen in curry paste; it’s rare to see a canned tripel; and even rarer, it mashes up a traditional European beer style with the very American, often maligned, pumpkin beer. It’s sweet without tasting obnoxiously pie like, with a slightly herbal bitterness from the tarragon, and it’s ideal for the beer snob at your table who thinks they’re too good for pumpkin beer. And if you’re interested in either of the He Said beers, act fast: they’re a seasonal release that’s not available after November.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90262,90261\"]\u003c/p>\n\u003cp>Before the Starbucks Pumpkin Spice latte, before the pumpkin spice \u003ca href=\"http://www.marketwatch.com/story/pumpkin-spice-flavor-now-comes-in-vodka-2014-10-24\" target=\"_blank\">vodka\u003c/a>, \u003ca href=\"http://www.thomasbreads.com/products/pumpkin-spice-bagels-0\" target=\"_blank\">bagel \u003c/a>and \u003ca href=\"http://www.peanutbutterandpeppers.com/2014/10/08/yum-yum-wednesday-trader-joes-pumpkin-craze-traderjoes/\" target=\"_blank\">dog treats\u003c/a>, there was \u003ca href=\"http://buffalobillsbrewery.com/\" target=\"_blank\">Buffalo Bill’\u003c/a>s \u003cstrong>Original Pumpkin Ale\u003c/strong>. As Serious Eats points out in their \u003ca href=\"http://drinks.seriouseats.com/2011/09/pumpkin-beers-colonial-necessity-to-seasonal-treat-beer-history-brewing.html\" target=\"_blank\">history of pumpkin beer\u003c/a>, the Hayward brewery was the first to revive the pumpkin beer tradition that started in colonial America. The copper-colored ale—allegedly based on a recipe of George Washington’s—is light, sweet, and heavy on the pumpkin pie flavor trifecta of cinnamon, nutmeg and ginger. It can be \u003ca href=\"http://www.beeradvocate.com/beer/profile/205/643/\" target=\"_blank\">polarizing\u003c/a>, but if you’re looking for something authentically American to complement your heritage turkey, pick this one up.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90253,90254\"]\u003c/p>\n\u003cp>The label on the Berkeley-brewed \u003cstrong>\u003ca href=\"http://bisonbrew.com/bison-organic-seasonal-beers/\" target=\"_blank\">Bison Organic Gingerbread Ale\u003c/a>\u003c/strong> promises light spice, and true to their word, the spices in this porter are subtle, and less sweet than most of others on this list. Chocolatey and on the lighter side, but with enough body and bitterness to balance the fair amount of ginger, it’s a perfect not too sweet holiday treat.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90260,90259\"]\u003c/p>\n\u003cp>Upon opening \u003cstrong>\u003ca href=\"http://www.almanacbeer.com/ourbeer/heirloom-pumpkin/\" target=\"_blank\">Almanac’s Heirloom Pumpkin\u003c/a>\u003c/strong>, you’re immediately hit with the sweetness of the caramelized pumpkins that went into it—1,000 pounds of local organic pumpkins, to be exact. It tastes sweet too, but not in the pumpkin pie kind of way: unlike the majority of “pumpkin” foods that instead taste like cinnamon and nutmeg, this tastes like the actual squash, complimented by a spicy sharpness from the brandy barrels it’s aged in. It’s a barleywine, so expect a heavy body and a high ABV, 12% in this case.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90269,90268\"]\u003c/p>\n\u003cp>Sloe berries are common in the UK, where the plum relative is widely available during autumn. The most popular use for the sour berry is infusing it in gin to make \u003cstrong>sloe gin\u003c/strong>. Sebastopol’s Spirit Works distillery, using a family recipe and sloe berries from Europe, produces a \u003ca href=\"http://www.spiritworksdistillery.com/index.php/spirits-sloe-gin\" target=\"_blank\">remarkable version\u003c/a>: the rich berry flavor compliments and softens the juniper, producing a velvety, just sweet enough liqueur that’s ideal to serve to the gin-haters in your life—or just to sip after dinner.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90263,90264\"]\u003c/p>\n\u003cp>Like pumpkin beer, applejack was a popular drink in colonial America: it was produced by the country’s first distillery, Washington’s troops drank it, and it was even used as currency. For years, Laird & Company in New Jersey has been the sole makers of applejack. But recently, smaller outfits like the Novato husband and wife team behind \u003cstrong>\u003ca href=\"https://www.facebook.com/arkansasBlackApplejack\" target=\"_blank\">Arkansas Black Applejack\u003c/a>\u003c/strong> have started producing the booze formerly known as “\u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=4&cad=rja&uact=8&ved=0CDEQFjAD&url=http%3A%2F%2Fnjmonthly.com%2Farticles%2Frestaurants%2Fjersey-lightning.html&ei=QqhqVPGdM8ydyATMqYDIDQ&usg=AFQjCNEXrd7__r9kuOK-r8qDXlmS_wG7Ow&sig2=JRpRfA21r4xVVSXE9nHURw&bvm=bv.79908130,d.aWw\" target=\"_blank\">Jersey lightning\u003c/a>.” Their version is warm, barely sweet, with a strong apple flavor on the finish. Drunk straight, it’s potent enough to get you through any number of family holiday fights, but it’s also good in cocktails like a \u003ca href=\"http://imbibemagazine.com/Recipe-The-Jack-Rose\" target=\"_blank\">Jack Rose \u003c/a>or \u003ca href=\"http://www.seriouseats.com/recipes/2012/09/pomme-en-croute-cocktail-brandy-crusta-variation-applejack-drink-recipe.html\" target=\"_blank\">Pomme en Croute\u003c/a>.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90266,90267\"]\u003c/p>\n\u003cp>Since 2011, \u003cstrong>\u003ca href=\"http://www.stgeorgespirits.com/\" target=\"_blank\">Alameda’s St. George Spirits\u003c/a>\u003c/strong> has produced an apple brandy for New York’s Eleven Madison Park, where it’s served at the end of the meal with \u003ca href=\"http://www.bonappetit.com/columns/the-foodist/article/how-eleven-madison-park-serves-apple-brandy\" target=\"_blank\">chocolate-covered pretzels\u003c/a>. This year, they’re releasing an aged version of that brandy, made with 15 varieties of California apples, and it’s extraordinary: smooth enough to sip, clean and woody from the oak barrels it’s aged in for 2 to 3 years, with a warm caramel finish.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90251,90252\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Anchor Brewing never reveals exactly what goes into their \u003cstrong>\u003ca href=\"http://www.anchorbrewing.com/beer/christmas_ale\" target=\"_blank\">Christmas Ale\u003c/a>\u003c/strong>, released every year from November to January. This year’s batch is the 40th anniversary edition, a dark, slightly hoppy ale that’s subtly spiced and tastes pleasantly like toasted bread. Barely carbonated with a hint of fruit, it’s an ideal winter beer: rich, comforting yet not too heavy.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What the Bay Area may lack in dramatic, \u003ca href=\"http://www.nrm.org/apprints/?cat=26\" target=\"_blank\">Norman Rockwell-esque seasons\u003c/a>, we make up for in seasonally appropriate booze. From traditional favorites like pumpkin beer to more obscure specialties like sloe gin, these nine options are ideal for your Thanksgiving table, holiday party, or for simply sipping while enjoying the last days of fall.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>San Francisco’s 21st Amendment Brewery offers two pumpkin beers in their He Said four pack: a Belgian style tripel, and the \u003cstrong>\u003ca href=\"http://21st-amendment.com/beers/he-said-porter/\" target=\"_blank\">He Said Baltic-Style Porter\u003c/a>\u003c/strong>, a style of porter that’s sweeter and more alcoholic than the kind we see today. 21st Amendment’s version is dark and smooth, with a sharp sweetness from the Vietnamese cinnamon, and goes down dangerously light for its 8.2% ABV.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Before the Starbucks Pumpkin Spice latte, before the pumpkin spice \u003ca href=\"http://www.marketwatch.com/story/pumpkin-spice-flavor-now-comes-in-vodka-2014-10-24\" target=\"_blank\">vodka\u003c/a>, \u003ca href=\"http://www.thomasbreads.com/products/pumpkin-spice-bagels-0\" target=\"_blank\">bagel \u003c/a>and \u003ca href=\"http://www.peanutbutterandpeppers.com/2014/10/08/yum-yum-wednesday-trader-joes-pumpkin-craze-traderjoes/\" target=\"_blank\">dog treats\u003c/a>, there was \u003ca href=\"http://buffalobillsbrewery.com/\" target=\"_blank\">Buffalo Bill’\u003c/a>s \u003cstrong>Original Pumpkin Ale\u003c/strong>. As Serious Eats points out in their \u003ca href=\"http://drinks.seriouseats.com/2011/09/pumpkin-beers-colonial-necessity-to-seasonal-treat-beer-history-brewing.html\" target=\"_blank\">history of pumpkin beer\u003c/a>, the Hayward brewery was the first to revive the pumpkin beer tradition that started in colonial America. The copper-colored ale—allegedly based on a recipe of George Washington’s—is light, sweet, and heavy on the pumpkin pie flavor trifecta of cinnamon, nutmeg and ginger. It can be \u003ca href=\"http://www.beeradvocate.com/beer/profile/205/643/\" target=\"_blank\">polarizing\u003c/a>, but if you’re looking for something authentically American to complement your heritage turkey, pick this one up.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Upon opening \u003cstrong>\u003ca href=\"http://www.almanacbeer.com/ourbeer/heirloom-pumpkin/\" target=\"_blank\">Almanac’s Heirloom Pumpkin\u003c/a>\u003c/strong>, you’re immediately hit with the sweetness of the caramelized pumpkins that went into it—1,000 pounds of local organic pumpkins, to be exact. It tastes sweet too, but not in the pumpkin pie kind of way: unlike the majority of “pumpkin” foods that instead taste like cinnamon and nutmeg, this tastes like the actual squash, complimented by a spicy sharpness from the brandy barrels it’s aged in. It’s a barleywine, so expect a heavy body and a high ABV, 12% in this case.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sloe berries are common in the UK, where the plum relative is widely available during autumn. The most popular use for the sour berry is infusing it in gin to make \u003cstrong>sloe gin\u003c/strong>. Sebastopol’s Spirit Works distillery, using a family recipe and sloe berries from Europe, produces a \u003ca href=\"http://www.spiritworksdistillery.com/index.php/spirits-sloe-gin\" target=\"_blank\">remarkable version\u003c/a>: the rich berry flavor compliments and softens the juniper, producing a velvety, just sweet enough liqueur that’s ideal to serve to the gin-haters in your life—or just to sip after dinner.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like pumpkin beer, applejack was a popular drink in colonial America: it was produced by the country’s first distillery, Washington’s troops drank it, and it was even used as currency. For years, Laird & Company in New Jersey has been the sole makers of applejack. But recently, smaller outfits like the Novato husband and wife team behind \u003cstrong>\u003ca href=\"https://www.facebook.com/arkansasBlackApplejack\" target=\"_blank\">Arkansas Black Applejack\u003c/a>\u003c/strong> have started producing the booze formerly known as “\u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=4&cad=rja&uact=8&ved=0CDEQFjAD&url=http%3A%2F%2Fnjmonthly.com%2Farticles%2Frestaurants%2Fjersey-lightning.html&ei=QqhqVPGdM8ydyATMqYDIDQ&usg=AFQjCNEXrd7__r9kuOK-r8qDXlmS_wG7Ow&sig2=JRpRfA21r4xVVSXE9nHURw&bvm=bv.79908130,d.aWw\" target=\"_blank\">Jersey lightning\u003c/a>.” Their version is warm, barely sweet, with a strong apple flavor on the finish. Drunk straight, it’s potent enough to get you through any number of family holiday fights, but it’s also good in cocktails like a \u003ca href=\"http://imbibemagazine.com/Recipe-The-Jack-Rose\" target=\"_blank\">Jack Rose \u003c/a>or \u003ca href=\"http://www.seriouseats.com/recipes/2012/09/pomme-en-croute-cocktail-brandy-crusta-variation-applejack-drink-recipe.html\" target=\"_blank\">Pomme en Croute\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since 2011, \u003cstrong>\u003ca href=\"http://www.stgeorgespirits.com/\" target=\"_blank\">Alameda’s St. George Spirits\u003c/a>\u003c/strong> has produced an apple brandy for New York’s Eleven Madison Park, where it’s served at the end of the meal with \u003ca href=\"http://www.bonappetit.com/columns/the-foodist/article/how-eleven-madison-park-serves-apple-brandy\" target=\"_blank\">chocolate-covered pretzels\u003c/a>. This year, they’re releasing an aged version of that brandy, made with 15 varieties of California apples, and it’s extraordinary: smooth enough to sip, clean and woody from the oak barrels it’s aged in for 2 to 3 years, with a warm caramel finish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Anchor Brewing never reveals exactly what goes into their \u003cstrong>\u003ca href=\"http://www.anchorbrewing.com/beer/christmas_ale\" target=\"_blank\">Christmas Ale\u003c/a>\u003c/strong>, released every year from November to January. This year’s batch is the 40th anniversary edition, a dark, slightly hoppy ale that’s subtly spiced and tastes pleasantly like toasted bread. Barely carbonated with a hint of fruit, it’s an ideal winter beer: rich, comforting yet not too heavy.\u003c/p>\n\n\u003c/div>\u003c/p>",
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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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"mindshift": {
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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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"order": 12
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"onourwatch": {
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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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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
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