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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"disqusTitle": "5 Bites: Enticing Lao Cuisine in the East Bay",
"title": "5 Bites: Enticing Lao Cuisine in the East Bay",
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"content": "\u003cfigure id=\"attachment_80524\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/suekitchen04.jpg\">\u003cimg class=\"size-full wp-image-80524\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/suekitchen04.jpg\" alt=\"Kao soy (spicy pork noodle soup)\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kao soy (spicy pork noodle soup) from Sue's Kitchen in El Sobrante.\u003c/figcaption>\u003c/figure>\n\u003cp>East Oakland's \u003ca href=\"http://en.wikipedia.org/wiki/Laos\" target=\"_blank\" rel=\"noopener\">Lao\u003c/a> cuisine is a popular topic at Bay Area Bites, as we've featured coverage from \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/27/lao-food-in-east-oakland/\" target=\"_blank\" rel=\"noopener\">Andrew Simmons\u003c/a> in a previous post that included reviews of local favorites \u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\" rel=\"noopener\">Champa Garden\u003c/a>, \u003ca href=\"http://www.vientianecafe.com/\" target=\"_blank\" rel=\"noopener\">Vientian Cafe\u003c/a> and Green Papaya Deli (now closed.) \u003ca href=\"http://blogs.kqed.org/checkplease/2013/04/24/souk-savanh-restaurant-info/\" target=\"_blank\" rel=\"noopener\">Souk Savanh\u003c/a>'s been highlighted on \u003ca href=\"http://blogs.kqed.org/checkplease/\" target=\"_blank\" rel=\"noopener\">Check, Please!\u003c/a>, and fellow BAB blogger \u003ca href=\"http://ww2.kqed.org/bayareabites/author/rachael-myrow/\" target=\"_blank\" rel=\"noopener\">Rachel Myrow\u003c/a> wrote an excellent article on the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/24/a-taste-of-laos-in-east-oakland/\" target=\"_blank\" rel=\"noopener\">Lao refugee community that settled in East Oakland\u003c/a> over 20 years ago. This roundup focuses on other fine Lao restaurants located throughout Oakland, San Pablo, El Sobrante and Albany; let us know your favorites in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"80521,80522,80530,80525,80526,80527,80528\"]\u003c/p>\n\u003cp>While El Sobrante might not be the first destination that comes to mind for Lao food, it's worth making the trip to visit Sue's Kitchen. Hidden away in a tiny strip mall on a hill, this restaurant has a short but dazzling menu of Lao and Thai dishes. One fantastic appetizer is their \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Nam_khao\" target=\"_blank\" rel=\"noopener\">nam kao\u003c/a>,\u003c/em> a large platter of crispy rice salad that's stir-fried with \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Som_moo\" target=\"_blank\" rel=\"noopener\">som moo\u003c/a>\u003c/em>, or sour fermented pork sausage. Wrap the rice in lettuce with fresh herbs, but be careful to leave some room for your entree as these tasty bundles could be a whole meal all by themselves. \u003cem>Kao piak\u003c/em>, a big bowl of chicken soup brimming with homemade rice/tapioca noodles and fried garlic is perfect if you're nursing a cold or in the mood for Southeast Asian comfort food. Unless you're starving, get the medium size; it's a generous portion large enough for two. Another standard Lao noodle soup is \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Khao_soi\" target=\"_blank\" rel=\"noopener\">kao soy\u003c/a>\u003c/em>;\u003cem> \u003c/em>wide,\u003cem> \u003c/em>flat rice noodles swim in a chicken broth topped with spicy minced pork and meatballs. Be sure to see what's on their list of specials as well. The green seafood curry is wonderfully prepared -- and not too cloyingly sweet -- with fresh shrimp, salmon, eggplant, asparagus and a side of jasmine rice.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/sues-kitchen-el-sobrante\" target=\"_blank\" rel=\"noopener\">Sue’s Kitchen\u003c/a>\u003c/strong>\u003cbr>\n448 Valley View Rd. [\u003ca href=\"https://goo.gl/maps/fRDEf\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nEl Sobrante, CA 94803\u003cbr>\nPh: (510) 222-2312\u003cbr>\nHours: Tue-Sat 11am-3pm, 5-9pm; Closed Sun-Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SuesKitchenElSobrante\" target=\"_blank\" rel=\"noopener\">Sue's Kitchen\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"80624,80625,80626,80627,80629,80628,80630\"]\u003c/p>\n\u003cp>Spiciness is the prevalent taste at Rose Garden Restaurant, located at another nondescript strip mall in nearby San Pablo. Many of the Lao dishes -- listed under a special section of their menu -- are prepared at least medium spicy if you don't specify otherwise, so get ready to fan the sweat off your brow during dinner (and order a basket of sticky rice to help cool your palate.) A ground meat salad, like \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Larb\" target=\"_blank\" rel=\"noopener\">larb kai\u003c/a>\u003c/em> made with chicken, is a staple of Lao cuisine. It's got plenty of heat, so take some sips of ice water before moving onto \u003cem>neau nam tok\u003c/em>, or the grilled steak salad served with a fiery chili dressing. The juicy slices of \u003ca href=\"http://en.wikipedia.org/wiki/Lao_sausage\" target=\"_blank\" rel=\"noopener\">xay kok\u003c/a>, or Lao pork sausage, is bursting with a variety of flavors from lemongrass to shallots. To cap off your fiery meal, try the catfish stew that's thick with Thai eggplant and chilies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sendnoy.wix.com/rosegarden\" target=\"_blank\" rel=\"noopener\">Rose Garden Thai Cuisine\u003c/a>\u003c/strong>\u003cbr>\n1811 23rd St. [\u003ca href=\"https://goo.gl/maps/1r2g5\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nSan Pablo, CA\u003cbr>\nPh: (510) 215-6352\u003cbr>\nHours: Mon-Sat from 11am-8pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"80781,80782,80780,80783,80784,80785,80786,80787,80788\"]\u003c/p>\n\u003cp>Just south of Rose Garden Restaurant on the bustling 23rd Street corridor of Mexican taquerias and businesses is another outstanding Lao eatery named after \u003ca href=\"http://en.wikipedia.org/wiki/Pha_That_Luang\" target=\"_blank\" rel=\"noopener\">a prominent temple\u003c/a> in Vientiane, the capital city of Laos. Formerly a grocery store, That Luang Kitchen's menu proudly announces that the demand for their popular papaya salad and other prepared food allowed them to gradually transform their space into a restaurant. You'll often find quail dishes on Lao menus, and they offer up a crispy fried quail appetizer with sweet and sour sauce. Their platter of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Som_moo\" target=\"_blank\" rel=\"noopener\">nam\u003c/a>\u003c/em> is a mild, gelatinous pork sausage, often included in other dishes (like the aforementioned crispy rice salad from Sue's Kitchen). Be sure to try their red curry with your choice of chicken or fish and Thai eggplant, bamboo shoots, basil and coconut milk. It's light and fragrant, reminiscent of fresh curries you'd find sold by street vendors in Thailand or Laos; soak it up with bites of sticky rice. Another scrumptious entree is the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Amok_(dish)\" target=\"_blank\" rel=\"noopener\">mok pla\u003c/a>\u003c/em>, catfish steamed in a banana leaf with dill, fish sauce, lime leaves, coconut cream and a side of chili sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/that-luang-kitchen-lao-cuisine-san-pablo\" target=\"_blank\" rel=\"noopener\">\u003cstrong>That Luang Kitchen Lao Cuisine\u003c/strong>\u003c/a>\u003cbr>\n1614 23rd St. [\u003ca href=\"https://goo.gl/maps/HwYAs\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nSan Pablo, CA 94806\u003cbr>\nPh: (510) 232-6265\u003cbr>\nHours: Tue-Sun 11am-7pm, closed Mondays\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"80261,80262,80263,80264,80265,80266,80267\"]\u003c/p>\n\u003cp>Located on a busy stretch of International Boulevard bordering Fruitvale, Sticky Rice Cafe serves up delicious Lao, Thai and \u003ca href=\"http://en.wikipedia.org/wiki/Isan\" target=\"_blank\" rel=\"noopener\">Esarn\u003c/a> cuisine in its cozy, bungalow-like restaurant. You'll find plenty of classic items on their menu: succulent pork Lao sausage with a sweet \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Nam_chim\" target=\"_blank\" rel=\"noopener\">nam chim kai\u003c/a>\u003c/em> dipping sauce; \u003cem>larb ped\u003c/em>, a chopped duck breast salad with kaffir leaves and other fresh herbs, chilies and ground rice; and hangover \u003ca href=\"http://en.wikipedia.org/wiki/Shahe_fen\" target=\"_blank\" rel=\"noopener\">ho fun\u003c/a> noodles sautéed with shrimp, basil, bok choy, an assortment of other vegetables and chili paste -- a humorous sidekick to the popular Southeast Asian entree \u003ca href=\"http://en.wikipedia.org/wiki/Drunken_noodles\" target=\"_blank\" rel=\"noopener\">drunken noodles\u003c/a>. And of course they offer their namesake dish, a mini bamboo basket of \u003ca href=\"http://en.wikipedia.org/wiki/Sticky_rice\" target=\"_blank\" rel=\"noopener\">sticky rice\u003c/a>. As an added bonus, a complimentary bowl of vegetable soup and \u003ca href=\"http://en.wikipedia.org/wiki/Thai_tea\" target=\"_blank\" rel=\"noopener\">Thai iced tea\u003c/a> sans condensed milk is included with your meal. They'll make any dish as spicy as you like upon request, and there's extra condiments on the table if you want to turn up the heat with pickled chilies, peppers or \u003ca href=\"http://en.wikipedia.org/wiki/Sriracha_sauce\" target=\"_blank\" rel=\"noopener\">Sriracha sauce\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sticky-rice-cafe-oakland\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sticky Rice Cafe\u003c/strong>\u003c/a>\u003cbr>\n2810 International Blvd. [\u003ca href=\"https://goo.gl/maps/TdGrM\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh:(510) 536-4605\u003cbr>\nHours: Everyday 11am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"80328,80329,80330,80331,80332,80334,80335\"]\u003c/p>\n\u003cp>Take a stroll down Solano Avenue and you'll find a wealth of fine establishments to choose from, including the intimate quarters of Lao Thai Kitchen. While it no longer seems to serve soul food -- previous reviews have noted barbecued ribs, black-eyed peas and other Southern favorites on the menu -- it now focuses on a wide array of Thai and Lao dishes. Two fried appetizers that you dip into \u003cem>nam chim kai\u003c/em> are \u003cem>sien savahn\u003c/em>, a deep-fried beef jerky flecked with sesame seeds and \u003cem>muk tod\u003c/em>, or fried calamari. Follow that up with a Lao-style shredded green papaya salad tossed with green beans, julienned carrots, slices of \u003ca href=\"http://en.wikipedia.org/wiki/Lao_eggplant\" target=\"_blank\" rel=\"noopener\">raw green Lao eggplant\u003c/a>, garlic, tomatoes, lemon dressing and a pungent homemade fish sauce. \u003cem>Talay yao\u003c/em> is a hearty sautéed entree featuring shrimp, scallops, jalapeños and eggplant in a rich gravy flavored with garam masala curry. And one outstanding item from the chef's specials are grilled eggplants stuffed with a mix of ground chicken, shrimp, mushrooms and peppers, then topped with a tangy tamarind sauce.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.themenupage.com/laothai/\" target=\"_blank\" rel=\"noopener\">Lao-Thai Kitchen\u003c/a>\u003cbr>\n\u003c/strong>1406 Solano Ave. [\u003ca href=\"https://goo.gl/maps/SbFY3\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 559-3276\u003cbr>\nHours: Mon-Fri 11am-3pm, 5-9:30pm; Sat-Sun 5-9:30pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"excerpt": "A popular topic at Bay Area Bites, East Oakland's Lao cuisine has been featured in previous coverage. This roundup focuses on other fine Lao restaurants located throughout Oakland, San Pablo, El Sobrante and Albany.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80524\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/suekitchen04.jpg\">\u003cimg class=\"size-full wp-image-80524\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/suekitchen04.jpg\" alt=\"Kao soy (spicy pork noodle soup)\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kao soy (spicy pork noodle soup) from Sue's Kitchen in El Sobrante.\u003c/figcaption>\u003c/figure>\n\u003cp>East Oakland's \u003ca href=\"http://en.wikipedia.org/wiki/Laos\" target=\"_blank\" rel=\"noopener\">Lao\u003c/a> cuisine is a popular topic at Bay Area Bites, as we've featured coverage from \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/27/lao-food-in-east-oakland/\" target=\"_blank\" rel=\"noopener\">Andrew Simmons\u003c/a> in a previous post that included reviews of local favorites \u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\" rel=\"noopener\">Champa Garden\u003c/a>, \u003ca href=\"http://www.vientianecafe.com/\" target=\"_blank\" rel=\"noopener\">Vientian Cafe\u003c/a> and Green Papaya Deli (now closed.) \u003ca href=\"http://blogs.kqed.org/checkplease/2013/04/24/souk-savanh-restaurant-info/\" target=\"_blank\" rel=\"noopener\">Souk Savanh\u003c/a>'s been highlighted on \u003ca href=\"http://blogs.kqed.org/checkplease/\" target=\"_blank\" rel=\"noopener\">Check, Please!\u003c/a>, and fellow BAB blogger \u003ca href=\"http://ww2.kqed.org/bayareabites/author/rachael-myrow/\" target=\"_blank\" rel=\"noopener\">Rachel Myrow\u003c/a> wrote an excellent article on the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/24/a-taste-of-laos-in-east-oakland/\" target=\"_blank\" rel=\"noopener\">Lao refugee community that settled in East Oakland\u003c/a> over 20 years ago. This roundup focuses on other fine Lao restaurants located throughout Oakland, San Pablo, El Sobrante and Albany; let us know your favorites in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While El Sobrante might not be the first destination that comes to mind for Lao food, it's worth making the trip to visit Sue's Kitchen. Hidden away in a tiny strip mall on a hill, this restaurant has a short but dazzling menu of Lao and Thai dishes. One fantastic appetizer is their \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Nam_khao\" target=\"_blank\" rel=\"noopener\">nam kao\u003c/a>,\u003c/em> a large platter of crispy rice salad that's stir-fried with \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Som_moo\" target=\"_blank\" rel=\"noopener\">som moo\u003c/a>\u003c/em>, or sour fermented pork sausage. Wrap the rice in lettuce with fresh herbs, but be careful to leave some room for your entree as these tasty bundles could be a whole meal all by themselves. \u003cem>Kao piak\u003c/em>, a big bowl of chicken soup brimming with homemade rice/tapioca noodles and fried garlic is perfect if you're nursing a cold or in the mood for Southeast Asian comfort food. Unless you're starving, get the medium size; it's a generous portion large enough for two. Another standard Lao noodle soup is \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Khao_soi\" target=\"_blank\" rel=\"noopener\">kao soy\u003c/a>\u003c/em>;\u003cem> \u003c/em>wide,\u003cem> \u003c/em>flat rice noodles swim in a chicken broth topped with spicy minced pork and meatballs. Be sure to see what's on their list of specials as well. The green seafood curry is wonderfully prepared -- and not too cloyingly sweet -- with fresh shrimp, salmon, eggplant, asparagus and a side of jasmine rice.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/sues-kitchen-el-sobrante\" target=\"_blank\" rel=\"noopener\">Sue’s Kitchen\u003c/a>\u003c/strong>\u003cbr>\n448 Valley View Rd. [\u003ca href=\"https://goo.gl/maps/fRDEf\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nEl Sobrante, CA 94803\u003cbr>\nPh: (510) 222-2312\u003cbr>\nHours: Tue-Sat 11am-3pm, 5-9pm; Closed Sun-Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SuesKitchenElSobrante\" target=\"_blank\" rel=\"noopener\">Sue's Kitchen\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>Spiciness is the prevalent taste at Rose Garden Restaurant, located at another nondescript strip mall in nearby San Pablo. Many of the Lao dishes -- listed under a special section of their menu -- are prepared at least medium spicy if you don't specify otherwise, so get ready to fan the sweat off your brow during dinner (and order a basket of sticky rice to help cool your palate.) A ground meat salad, like \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Larb\" target=\"_blank\" rel=\"noopener\">larb kai\u003c/a>\u003c/em> made with chicken, is a staple of Lao cuisine. It's got plenty of heat, so take some sips of ice water before moving onto \u003cem>neau nam tok\u003c/em>, or the grilled steak salad served with a fiery chili dressing. The juicy slices of \u003ca href=\"http://en.wikipedia.org/wiki/Lao_sausage\" target=\"_blank\" rel=\"noopener\">xay kok\u003c/a>, or Lao pork sausage, is bursting with a variety of flavors from lemongrass to shallots. To cap off your fiery meal, try the catfish stew that's thick with Thai eggplant and chilies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sendnoy.wix.com/rosegarden\" target=\"_blank\" rel=\"noopener\">Rose Garden Thai Cuisine\u003c/a>\u003c/strong>\u003cbr>\n1811 23rd St. [\u003ca href=\"https://goo.gl/maps/1r2g5\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nSan Pablo, CA\u003cbr>\nPh: (510) 215-6352\u003cbr>\nHours: Mon-Sat from 11am-8pm\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>Just south of Rose Garden Restaurant on the bustling 23rd Street corridor of Mexican taquerias and businesses is another outstanding Lao eatery named after \u003ca href=\"http://en.wikipedia.org/wiki/Pha_That_Luang\" target=\"_blank\" rel=\"noopener\">a prominent temple\u003c/a> in Vientiane, the capital city of Laos. Formerly a grocery store, That Luang Kitchen's menu proudly announces that the demand for their popular papaya salad and other prepared food allowed them to gradually transform their space into a restaurant. You'll often find quail dishes on Lao menus, and they offer up a crispy fried quail appetizer with sweet and sour sauce. Their platter of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Som_moo\" target=\"_blank\" rel=\"noopener\">nam\u003c/a>\u003c/em> is a mild, gelatinous pork sausage, often included in other dishes (like the aforementioned crispy rice salad from Sue's Kitchen). Be sure to try their red curry with your choice of chicken or fish and Thai eggplant, bamboo shoots, basil and coconut milk. It's light and fragrant, reminiscent of fresh curries you'd find sold by street vendors in Thailand or Laos; soak it up with bites of sticky rice. Another scrumptious entree is the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Amok_(dish)\" target=\"_blank\" rel=\"noopener\">mok pla\u003c/a>\u003c/em>, catfish steamed in a banana leaf with dill, fish sauce, lime leaves, coconut cream and a side of chili sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/that-luang-kitchen-lao-cuisine-san-pablo\" target=\"_blank\" rel=\"noopener\">\u003cstrong>That Luang Kitchen Lao Cuisine\u003c/strong>\u003c/a>\u003cbr>\n1614 23rd St. [\u003ca href=\"https://goo.gl/maps/HwYAs\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nSan Pablo, CA 94806\u003cbr>\nPh: (510) 232-6265\u003cbr>\nHours: Tue-Sun 11am-7pm, closed Mondays\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>Located on a busy stretch of International Boulevard bordering Fruitvale, Sticky Rice Cafe serves up delicious Lao, Thai and \u003ca href=\"http://en.wikipedia.org/wiki/Isan\" target=\"_blank\" rel=\"noopener\">Esarn\u003c/a> cuisine in its cozy, bungalow-like restaurant. You'll find plenty of classic items on their menu: succulent pork Lao sausage with a sweet \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Nam_chim\" target=\"_blank\" rel=\"noopener\">nam chim kai\u003c/a>\u003c/em> dipping sauce; \u003cem>larb ped\u003c/em>, a chopped duck breast salad with kaffir leaves and other fresh herbs, chilies and ground rice; and hangover \u003ca href=\"http://en.wikipedia.org/wiki/Shahe_fen\" target=\"_blank\" rel=\"noopener\">ho fun\u003c/a> noodles sautéed with shrimp, basil, bok choy, an assortment of other vegetables and chili paste -- a humorous sidekick to the popular Southeast Asian entree \u003ca href=\"http://en.wikipedia.org/wiki/Drunken_noodles\" target=\"_blank\" rel=\"noopener\">drunken noodles\u003c/a>. And of course they offer their namesake dish, a mini bamboo basket of \u003ca href=\"http://en.wikipedia.org/wiki/Sticky_rice\" target=\"_blank\" rel=\"noopener\">sticky rice\u003c/a>. As an added bonus, a complimentary bowl of vegetable soup and \u003ca href=\"http://en.wikipedia.org/wiki/Thai_tea\" target=\"_blank\" rel=\"noopener\">Thai iced tea\u003c/a> sans condensed milk is included with your meal. They'll make any dish as spicy as you like upon request, and there's extra condiments on the table if you want to turn up the heat with pickled chilies, peppers or \u003ca href=\"http://en.wikipedia.org/wiki/Sriracha_sauce\" target=\"_blank\" rel=\"noopener\">Sriracha sauce\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sticky-rice-cafe-oakland\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sticky Rice Cafe\u003c/strong>\u003c/a>\u003cbr>\n2810 International Blvd. [\u003ca href=\"https://goo.gl/maps/TdGrM\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh:(510) 536-4605\u003cbr>\nHours: Everyday 11am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Take a stroll down Solano Avenue and you'll find a wealth of fine establishments to choose from, including the intimate quarters of Lao Thai Kitchen. While it no longer seems to serve soul food -- previous reviews have noted barbecued ribs, black-eyed peas and other Southern favorites on the menu -- it now focuses on a wide array of Thai and Lao dishes. Two fried appetizers that you dip into \u003cem>nam chim kai\u003c/em> are \u003cem>sien savahn\u003c/em>, a deep-fried beef jerky flecked with sesame seeds and \u003cem>muk tod\u003c/em>, or fried calamari. Follow that up with a Lao-style shredded green papaya salad tossed with green beans, julienned carrots, slices of \u003ca href=\"http://en.wikipedia.org/wiki/Lao_eggplant\" target=\"_blank\" rel=\"noopener\">raw green Lao eggplant\u003c/a>, garlic, tomatoes, lemon dressing and a pungent homemade fish sauce. \u003cem>Talay yao\u003c/em> is a hearty sautéed entree featuring shrimp, scallops, jalapeños and eggplant in a rich gravy flavored with garam masala curry. And one outstanding item from the chef's specials are grilled eggplants stuffed with a mix of ground chicken, shrimp, mushrooms and peppers, then topped with a tangy tamarind sauce.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.themenupage.com/laothai/\" target=\"_blank\" rel=\"noopener\">Lao-Thai Kitchen\u003c/a>\u003cbr>\n\u003c/strong>1406 Solano Ave. [\u003ca href=\"https://goo.gl/maps/SbFY3\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 559-3276\u003cbr>\nHours: Mon-Fri 11am-3pm, 5-9:30pm; Sat-Sun 5-9:30pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrate Veg Week in the Bay Area",
"title": "Celebrate Veg Week in the Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_80696\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://www.flickr.com/photos/melystu/5966737032/in/photolist-a6g63q-LiENS-83SfCa-6Ro1b-5KWEz-6BpqNg-bxoyf2-6cYP5P-6Bm5ZR-53ahNX-pYQAj-9nZqgx-5FuWas-dwNzJB-4UGcH4-5D3crC-9iFmDQ-4cZhdM-eTX6R-8vTaw7-9wTsSV-9xkcfD-5T5Ece-a5A1Uv-k8HARk-jDZ8aA-kHp2iG-ayxSLR-8tPQZb-aPRqzH-6E5zY7-cuXkG9-4YrU2d-eG2Njw-5Cj91f-4Uaj4Z-5T5Eo8-drY2AT-jVhXu-b9efY2-9EeBGr-a8sx6w-7vMaYF-6av5YY-6vsdRo-3nAP9J-4fna3U-7JPBC6-dtscyU-9tFKyV\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/5966737032_ddbee09007_z.jpg\" alt=\"Fresh vegetables can make a variety of delicious dishes. Photo: mystuart/Flickr\" width=\"640\" height=\"480\" class=\"size-full wp-image-80696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh vegetables can make a variety of delicious dishes. Photo: mystuart/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Maybe you're a true-blue -- or green -- vegetarian. Maybe you've just been thinking about cutting back on the beef. Maybe you're curious about why so many people are eating vegetarian or vegan diets. There's no better week to answer those questions and celebrate the veggies than U.S. Veg Week, starting this Meatless Monday (April 21) and running through April 27. (Not to be confused with \u003ca href=\"http://www.worldvegetarianday.org/\" target=\"_blank\">World Vegetarian Day\u003c/a> on Oct. 1.)\u003c/p>\n\u003cp>The backbone of national Veg Week is the seven-day pledge: no meat for one week. Think you want to give it a try? Sign the pledge and you can get \u003ca href=\"http://usvegweek.com/pledge\" target=\"_blank\">a vegetarian starter kit\u003c/a>. Just over 5,000 people have signed the pledge -- reportedly among them are Cory Booker and \u003ca href=\"http://www.ufc.com/fighter/Aaron-Simpson\" target=\"_blank\">MMA fighter Aaron Simpson\u003c/a> (and Esther the Wonder Pig, the official Veg Week mascot).\u003c/p>\n\u003cp>It's no coincidence that Veg Week is falling the same week as \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/18/earth-day-2014-what-you-need-to-know-about-food-and-celebrations-in-the-bay-area/\" title=\"Earth Day 2014: What You Need to Know About Food and How to Celebrate in the Bay Area\" target=\"_blank\">Earth Day\u003c/a>. Started in 2009 in Maryland by the nonprofit \u003ca href=\"http://www.cok.net/\" target=\"_blank\">Compassion Over Killing\u003c/a>, Veg Week touts reducing our carbon footprint and creating sustainable food streams as one of the main benefits of a vegetarian diet. In fact, Berkeley combined the two with a Vegan Earth Day celebration this past weekend.\u003c/p>\n\u003cp>The goal of U.S. Veg Week is to use this seven days to explain to the uninitiated how to become a vegetarian, to dispel many of the concerns people have about going the veggie route, and to eat some tasty veg dishes in the process.\u003c/p>\n\u003cp>Across the country classes, events, workshops, and festivals are happening to support this goal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here in the Bay Area, Oakland is leading the charge with its own \u003ca href=\"http://oaklandveg.com/\" target=\"_blank\">Oakland Veg Week\u003c/a>. There are vegetarian-inspired events every day from Monday to Sunday: cooking classes and happy hours and an animal sanctuary field trip. The culmination of your week of meat-free living is the Oakland Veg Week Celebration on Sunday, April 27 from 1 to 3 p.m. at the Lake Merritt Sailboat House. \u003ca href=\"http://oaklandveg.com/events/\" target=\"_blank\">Check out the full schedule of veg events on the Oakland Veg Week website\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://oaklandveg.com/sign-the-pledge/\" target=\"_blank\">Oakland Veg Week also has its own pledge\u003c/a> with variations from the national version. You can pledge to go meat-free on Mondays, try out veganism for seven days, or just indicate your interest in learning more.\u003c/p>\n\u003cp>Participating restaurants are also giving discounts for Veg Week or preparing special menus. \u003ca href=\"http://www.bellanico.net/\" target=\"_blank\">Bellanico Restaurant and Wine Bar\u003c/a> will offer a $34 four-course vegetarian tasting menu. \u003ca href=\"http://www.twomammasvegankitchen.com/\" target=\"_blank\">Two Momma's Vegan Kitchen\u003c/a> will give anyone who brings a non-vegan friend a 10% discount. (Don't ask how they'll enforce that.) And, all \u003ca href=\"http://lovinghut.us/\" target=\"_blank\">Loving Hut\u003c/a> locations will offer a 10% discount throughout the week. Check out \u003ca href=\"http://oaklandveg.com/veg-week-restaurants/\" target=\"_blank\">Oakland Veg Week's full list of Oakland restaurant specials\u003c/a> or the \u003ca href=\"http://usvegweek.com/listings/restaurants/\" target=\"_blank\">U.S. Veg Week's Bay Area list of participating restaurants\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.vegetariantimes.com/article/vegetarianism-in-america/\" target=\"_blank\">\u003cem>The Vegetarian Times\u003c/em>\u003c/a> a 2008 study found that 7.3 million Americans are vegetarians (just over 3%), with about 1 million of those being vegans. More recent polls have had different results, with a 2012 Gallup poll finding that 7% of people identify as vegetarian or vegan and a 2013 Public Policy Polling survey finding 13% of the population was vegetarian or vegan. The varying statistics might be due to the range of self-definitions that constitute identifying as a vegetarian or vegan. But, there's no denying that numbers have been on the rise in recent years and particularly in places like the Bay Area. If U.S. Veg Week has its way those numbers will continue to skyrocket as more people embrace a vegetarian diet.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80696\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://www.flickr.com/photos/melystu/5966737032/in/photolist-a6g63q-LiENS-83SfCa-6Ro1b-5KWEz-6BpqNg-bxoyf2-6cYP5P-6Bm5ZR-53ahNX-pYQAj-9nZqgx-5FuWas-dwNzJB-4UGcH4-5D3crC-9iFmDQ-4cZhdM-eTX6R-8vTaw7-9wTsSV-9xkcfD-5T5Ece-a5A1Uv-k8HARk-jDZ8aA-kHp2iG-ayxSLR-8tPQZb-aPRqzH-6E5zY7-cuXkG9-4YrU2d-eG2Njw-5Cj91f-4Uaj4Z-5T5Eo8-drY2AT-jVhXu-b9efY2-9EeBGr-a8sx6w-7vMaYF-6av5YY-6vsdRo-3nAP9J-4fna3U-7JPBC6-dtscyU-9tFKyV\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/5966737032_ddbee09007_z.jpg\" alt=\"Fresh vegetables can make a variety of delicious dishes. Photo: mystuart/Flickr\" width=\"640\" height=\"480\" class=\"size-full wp-image-80696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh vegetables can make a variety of delicious dishes. Photo: mystuart/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Maybe you're a true-blue -- or green -- vegetarian. Maybe you've just been thinking about cutting back on the beef. Maybe you're curious about why so many people are eating vegetarian or vegan diets. There's no better week to answer those questions and celebrate the veggies than U.S. Veg Week, starting this Meatless Monday (April 21) and running through April 27. (Not to be confused with \u003ca href=\"http://www.worldvegetarianday.org/\" target=\"_blank\">World Vegetarian Day\u003c/a> on Oct. 1.)\u003c/p>\n\u003cp>The backbone of national Veg Week is the seven-day pledge: no meat for one week. Think you want to give it a try? Sign the pledge and you can get \u003ca href=\"http://usvegweek.com/pledge\" target=\"_blank\">a vegetarian starter kit\u003c/a>. Just over 5,000 people have signed the pledge -- reportedly among them are Cory Booker and \u003ca href=\"http://www.ufc.com/fighter/Aaron-Simpson\" target=\"_blank\">MMA fighter Aaron Simpson\u003c/a> (and Esther the Wonder Pig, the official Veg Week mascot).\u003c/p>\n\u003cp>It's no coincidence that Veg Week is falling the same week as \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/18/earth-day-2014-what-you-need-to-know-about-food-and-celebrations-in-the-bay-area/\" title=\"Earth Day 2014: What You Need to Know About Food and How to Celebrate in the Bay Area\" target=\"_blank\">Earth Day\u003c/a>. Started in 2009 in Maryland by the nonprofit \u003ca href=\"http://www.cok.net/\" target=\"_blank\">Compassion Over Killing\u003c/a>, Veg Week touts reducing our carbon footprint and creating sustainable food streams as one of the main benefits of a vegetarian diet. In fact, Berkeley combined the two with a Vegan Earth Day celebration this past weekend.\u003c/p>\n\u003cp>The goal of U.S. Veg Week is to use this seven days to explain to the uninitiated how to become a vegetarian, to dispel many of the concerns people have about going the veggie route, and to eat some tasty veg dishes in the process.\u003c/p>\n\u003cp>Across the country classes, events, workshops, and festivals are happening to support this goal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here in the Bay Area, Oakland is leading the charge with its own \u003ca href=\"http://oaklandveg.com/\" target=\"_blank\">Oakland Veg Week\u003c/a>. There are vegetarian-inspired events every day from Monday to Sunday: cooking classes and happy hours and an animal sanctuary field trip. The culmination of your week of meat-free living is the Oakland Veg Week Celebration on Sunday, April 27 from 1 to 3 p.m. at the Lake Merritt Sailboat House. \u003ca href=\"http://oaklandveg.com/events/\" target=\"_blank\">Check out the full schedule of veg events on the Oakland Veg Week website\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://oaklandveg.com/sign-the-pledge/\" target=\"_blank\">Oakland Veg Week also has its own pledge\u003c/a> with variations from the national version. You can pledge to go meat-free on Mondays, try out veganism for seven days, or just indicate your interest in learning more.\u003c/p>\n\u003cp>Participating restaurants are also giving discounts for Veg Week or preparing special menus. \u003ca href=\"http://www.bellanico.net/\" target=\"_blank\">Bellanico Restaurant and Wine Bar\u003c/a> will offer a $34 four-course vegetarian tasting menu. \u003ca href=\"http://www.twomammasvegankitchen.com/\" target=\"_blank\">Two Momma's Vegan Kitchen\u003c/a> will give anyone who brings a non-vegan friend a 10% discount. (Don't ask how they'll enforce that.) And, all \u003ca href=\"http://lovinghut.us/\" target=\"_blank\">Loving Hut\u003c/a> locations will offer a 10% discount throughout the week. Check out \u003ca href=\"http://oaklandveg.com/veg-week-restaurants/\" target=\"_blank\">Oakland Veg Week's full list of Oakland restaurant specials\u003c/a> or the \u003ca href=\"http://usvegweek.com/listings/restaurants/\" target=\"_blank\">U.S. Veg Week's Bay Area list of participating restaurants\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.vegetariantimes.com/article/vegetarianism-in-america/\" target=\"_blank\">\u003cem>The Vegetarian Times\u003c/em>\u003c/a> a 2008 study found that 7.3 million Americans are vegetarians (just over 3%), with about 1 million of those being vegans. More recent polls have had different results, with a 2012 Gallup poll finding that 7% of people identify as vegetarian or vegan and a 2013 Public Policy Polling survey finding 13% of the population was vegetarian or vegan. The varying statistics might be due to the range of self-definitions that constitute identifying as a vegetarian or vegan. But, there's no denying that numbers have been on the rise in recent years and particularly in places like the Bay Area. If U.S. Veg Week has its way those numbers will continue to skyrocket as more people embrace a vegetarian diet.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Earth Day 2014: What You Need to Know About Food and How to Celebrate in the Bay Area",
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"content": "\u003cfigure id=\"attachment_80621\" class=\"wp-caption aligncenter\" style=\"max-width: 468px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/13726_1397292709_131_13726.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/13726_1397292709_131_13726.jpg\" alt=\"Gardening at the SF Earth Day in 2013. Photo: SF Earth Day\" width=\"468\" height=\"321\" class=\"size-full wp-image-80621\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gardening at the SF Earth Day in 2013. Photo: SF Earth Day\u003c/figcaption>\u003c/figure>\n\u003cp>On April 22, the Bay Area -- and the rest of the country and, presumably, the planet -- will celebrate the earth. Fortunately, celebrating Earth Day can be pretty tasty. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.earthdaysf.org/organic-chef-demos_2.html\" target=\"_blank\">Earth Day SF\u003c/a>:\u003c/strong> The San Francisco festival this Saturday, April 19 will feature an entire showcase of organic chefs doing demonstrations from noon to 5 p.m. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/29/iso-rabins-of-foragesf-plans-his-next-%e2%80%9cfoodtrepreneur%e2%80%9d-venture-forage-kitchen/\" title=\"Iso Rabins of forageSF plans his next “foodtrepreneur” venture: Forage Kitchen\" target=\"_blank\">ForageSF's Iso Rabins\u003c/a> will demonstrate how to cure meat; Paula Tejeda will make ensalada chilena; and Danny Garbriner of \u003ca href=\"http://www.sourflour.org/\" target=\"_blank\">Sour Flour\u003c/a> will show you how to make a bread starter. Check \u003ca href=\"http://www.earthdaysf.org/organic-chef-demos_2.html\" target=\"_blank\">the schedule of food demonstrations\u003c/a> to pick your favorite.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=IUx8sUWiyLc]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.berkeleyveganearthday.com/\" target=\"_blank\">Berkeley Vegan Earth Day\u003c/a>:\u003c/strong> There's an argument to be made that many of the sustainability issues facing the earth come down to how we're going to feed the millions of people on the planet. Berkeley's 4th annual Vegan Earth Day on Saturday, April 19 tackles that issue head on. \u003ca href=\"http://www.berkeleyveganearthday.com/Will-Tuttle/\" target=\"_blank\">Dr. Will Tuttle\u003c/a> will talk about his book, \u003cem>The World Peace Diet\u003c/em>, and how to implement that in your life. \u003ca href=\"http://www.berkeleyveganearthday.com/keegan-kuhn-veganic-urban-gardener/\" target=\"_blank\">Keegan Kuhn\u003c/a> will show you how to start a micro-vegan garden in any small space. And, of course, there'll be more vegan goodies than you could eat in one afternoon.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatlowcarbon.org/\" target=\"_blank\">Low Carbon Diet Day\u003c/a>:\u003c/strong> Bon Appetit Management Company, which provides food for Google, Electronic Arts, and The Exploratorium, will celebrate Low Carbon Day on Thursday, April 24. The day will include cooking demonstrations and ways to change standard recipes to make them slightly more climate-friendly. Check out the \u003ca href=\"http://eatlowcarbon.org/diet-tips/\" target=\"_blank\">eatlowcarbon.org\u003c/a> website for diet tips and where the cafes-turned-classrooms will pop up around the Bay Area.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://alamedaca.gov/recreation-uncategorized/events/2099\" target=\"_blank\">Alameda's Earth Day Festival\u003c/a>:\u003c/strong> While you're festivaling, check out the farmers market stands for some local produce at the Alameda Earth Day festival -- or at your regular farmers market.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.wwwpallas.com/EarthDay/vendors.htm\" target=\"_blank\">Earth Day Napa\u003c/a>\u003c/strong>: And, what would a Napa Earth Day celebration (4/19) be without a beer and wine garden? Why not learn about \u003ca href=\"http://science.kqed.org/quest/2009/09/04/reporters-notes-the-politics-of-green-wine/\" target=\"_blank\">sustainable wines with this story from KQED's QUEST\u003c/a> while you're at it? Learn and drink at the same time.\u003c/p>\n\u003cp>As you're snacking, don't forget to recycle your containers and compost (\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/14/food-waste/\" title=\"In the Trash: The Wasted 40% of Food\" target=\"_blank\">or donate\u003c/a>) your leftovers. \u003c/p>\n\u003cp>In fact, there won't be a better time to take a composting workshop -- like the one being offered at \u003ca href=\"http://www.ercsjsu.org/earth-day.html\" target=\"_blank\">San Jose State's Earth Day celebration\u003c/a> on Tuesday, April 22. Or, turn your vegetable garden into a sustainable, water-friendly plot with tips at \u003ca href=\"http://whhs.com/green\" target=\"_blank\">the Washington Hospital Earth Day celebration\u003c/a> on Saturday, April 26.\u003c/p>\n\u003cp>Throughout the year, you can also take composting and urban gardening classes around the Bay Area at places like \u003ca href=\"http://ucanr.edu/sites/MarinMG/\" target=\"_blank\">Marin Master Gardeners\u003c/a> or \u003ca href=\"http://www.co.contra-costa.ca.us/depart/cd/recycle/rrr_schedule.htm\" target=\"_blank\">Contra Costa's Home Composting Workshops\u003c/a> or \u003ca href=\"http://baynature.org/organization/alameda-county-master-gardeners/\" target=\"_blank\">the Alameda County Master Gardeners\u003c/a> -- or \u003ca href=\"http://www.acterra.org/programs/stewardship/class_information.html\" target=\"_blank\">get certified as a green gardener\u003c/a>. Just don't forget that \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/05/newbie-urban-gardeners-may-not-be-aware-of-soils-dirty-legacy/\" target=\"_blank\">urban soil can be contaminated\u003c/a>!\u003c/p>\n\u003cp>\u003ca href=\"http://science.kqed.org/quest/video/heat-and-harvest/\" target=\"_blank\">As climate change affects our harvest yields and food supplies\u003c/a>, increasingly we'll rely on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=21122\" target=\"_blank\">biotech\u003c/a> and sustainable farming methods. Learn about what's coming from \u003ca href=\"http://www.foodforward.tv/\" target=\"_blank\">PBS' Food Forward series\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/the-lexicon-of-sustainability/\" target=\"_blank\">The Lexicon of Sustainability\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This is only a sampling of everything planned to celebrate the Earth. Check out the schedule of \u003ca href=\"http://www.calrecycle.ca.gov/PublicEd/EarthDay/Events/#BayArea\" target=\"_blank\">all the Bay Area Earth Day on Cal Recycle's website\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "On April 22, the Bay Area -- and the rest of the country and, presumably, the planet -- will celebrate the earth. Fortunately, celebrating Earth Day can be pretty tasty. BAB has gathered local foodcentric events and resources to help you participate in the festivities.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80621\" class=\"wp-caption aligncenter\" style=\"max-width: 468px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/13726_1397292709_131_13726.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/13726_1397292709_131_13726.jpg\" alt=\"Gardening at the SF Earth Day in 2013. Photo: SF Earth Day\" width=\"468\" height=\"321\" class=\"size-full wp-image-80621\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gardening at the SF Earth Day in 2013. Photo: SF Earth Day\u003c/figcaption>\u003c/figure>\n\u003cp>On April 22, the Bay Area -- and the rest of the country and, presumably, the planet -- will celebrate the earth. Fortunately, celebrating Earth Day can be pretty tasty. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.earthdaysf.org/organic-chef-demos_2.html\" target=\"_blank\">Earth Day SF\u003c/a>:\u003c/strong> The San Francisco festival this Saturday, April 19 will feature an entire showcase of organic chefs doing demonstrations from noon to 5 p.m. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/29/iso-rabins-of-foragesf-plans-his-next-%e2%80%9cfoodtrepreneur%e2%80%9d-venture-forage-kitchen/\" title=\"Iso Rabins of forageSF plans his next “foodtrepreneur” venture: Forage Kitchen\" target=\"_blank\">ForageSF's Iso Rabins\u003c/a> will demonstrate how to cure meat; Paula Tejeda will make ensalada chilena; and Danny Garbriner of \u003ca href=\"http://www.sourflour.org/\" target=\"_blank\">Sour Flour\u003c/a> will show you how to make a bread starter. Check \u003ca href=\"http://www.earthdaysf.org/organic-chef-demos_2.html\" target=\"_blank\">the schedule of food demonstrations\u003c/a> to pick your favorite.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/IUx8sUWiyLc'\n title='//www.youtube.com/embed/IUx8sUWiyLc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.berkeleyveganearthday.com/\" target=\"_blank\">Berkeley Vegan Earth Day\u003c/a>:\u003c/strong> There's an argument to be made that many of the sustainability issues facing the earth come down to how we're going to feed the millions of people on the planet. Berkeley's 4th annual Vegan Earth Day on Saturday, April 19 tackles that issue head on. \u003ca href=\"http://www.berkeleyveganearthday.com/Will-Tuttle/\" target=\"_blank\">Dr. Will Tuttle\u003c/a> will talk about his book, \u003cem>The World Peace Diet\u003c/em>, and how to implement that in your life. \u003ca href=\"http://www.berkeleyveganearthday.com/keegan-kuhn-veganic-urban-gardener/\" target=\"_blank\">Keegan Kuhn\u003c/a> will show you how to start a micro-vegan garden in any small space. And, of course, there'll be more vegan goodies than you could eat in one afternoon.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatlowcarbon.org/\" target=\"_blank\">Low Carbon Diet Day\u003c/a>:\u003c/strong> Bon Appetit Management Company, which provides food for Google, Electronic Arts, and The Exploratorium, will celebrate Low Carbon Day on Thursday, April 24. The day will include cooking demonstrations and ways to change standard recipes to make them slightly more climate-friendly. Check out the \u003ca href=\"http://eatlowcarbon.org/diet-tips/\" target=\"_blank\">eatlowcarbon.org\u003c/a> website for diet tips and where the cafes-turned-classrooms will pop up around the Bay Area.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://alamedaca.gov/recreation-uncategorized/events/2099\" target=\"_blank\">Alameda's Earth Day Festival\u003c/a>:\u003c/strong> While you're festivaling, check out the farmers market stands for some local produce at the Alameda Earth Day festival -- or at your regular farmers market.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.wwwpallas.com/EarthDay/vendors.htm\" target=\"_blank\">Earth Day Napa\u003c/a>\u003c/strong>: And, what would a Napa Earth Day celebration (4/19) be without a beer and wine garden? Why not learn about \u003ca href=\"http://science.kqed.org/quest/2009/09/04/reporters-notes-the-politics-of-green-wine/\" target=\"_blank\">sustainable wines with this story from KQED's QUEST\u003c/a> while you're at it? Learn and drink at the same time.\u003c/p>\n\u003cp>As you're snacking, don't forget to recycle your containers and compost (\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/14/food-waste/\" title=\"In the Trash: The Wasted 40% of Food\" target=\"_blank\">or donate\u003c/a>) your leftovers. \u003c/p>\n\u003cp>In fact, there won't be a better time to take a composting workshop -- like the one being offered at \u003ca href=\"http://www.ercsjsu.org/earth-day.html\" target=\"_blank\">San Jose State's Earth Day celebration\u003c/a> on Tuesday, April 22. Or, turn your vegetable garden into a sustainable, water-friendly plot with tips at \u003ca href=\"http://whhs.com/green\" target=\"_blank\">the Washington Hospital Earth Day celebration\u003c/a> on Saturday, April 26.\u003c/p>\n\u003cp>Throughout the year, you can also take composting and urban gardening classes around the Bay Area at places like \u003ca href=\"http://ucanr.edu/sites/MarinMG/\" target=\"_blank\">Marin Master Gardeners\u003c/a> or \u003ca href=\"http://www.co.contra-costa.ca.us/depart/cd/recycle/rrr_schedule.htm\" target=\"_blank\">Contra Costa's Home Composting Workshops\u003c/a> or \u003ca href=\"http://baynature.org/organization/alameda-county-master-gardeners/\" target=\"_blank\">the Alameda County Master Gardeners\u003c/a> -- or \u003ca href=\"http://www.acterra.org/programs/stewardship/class_information.html\" target=\"_blank\">get certified as a green gardener\u003c/a>. Just don't forget that \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/05/newbie-urban-gardeners-may-not-be-aware-of-soils-dirty-legacy/\" target=\"_blank\">urban soil can be contaminated\u003c/a>!\u003c/p>\n\u003cp>\u003ca href=\"http://science.kqed.org/quest/video/heat-and-harvest/\" target=\"_blank\">As climate change affects our harvest yields and food supplies\u003c/a>, increasingly we'll rely on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=21122\" target=\"_blank\">biotech\u003c/a> and sustainable farming methods. Learn about what's coming from \u003ca href=\"http://www.foodforward.tv/\" target=\"_blank\">PBS' Food Forward series\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/the-lexicon-of-sustainability/\" target=\"_blank\">The Lexicon of Sustainability\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This is only a sampling of everything planned to celebrate the Earth. Check out the schedule of \u003ca href=\"http://www.calrecycle.ca.gov/PublicEd/EarthDay/Events/#BayArea\" target=\"_blank\">all the Bay Area Earth Day on Cal Recycle's website\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food & Spirituality: A Visit to Charles Phan's Home Kitchen",
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"content": "\u003cp>Charles Phan is a local boy, through and through: before he became a celebrity chef with the runaway success of the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>, he went to UC Berkeley and Mission High School. He spent his teen years in San Francisco's Chinatown and recalls it nostalgically, even though his family struggled financially at the time. In the 1970s, his mother was making $2 an hour.\u003c/p>\n\u003cp>Today, Phan employs more than 20 of his relatives at \u003ca href=\"www.slanteddoor.com/restaurants\">eight\u003c/a> restaurants in San Francisco. Even an ostensibly non-local restaurant concept like \u003ca href=\"http://www.coachmansf.com/#/food/\">The Coachman\u003c/a> ties back to Phan's first job in the US, bussing at a different Coachman that closed years ago.\u003c/p>\n\u003cp>Place and time figure heavily in Phan’s approach to cooking -- and life. \"When you don’t have the story [behind a dish or a menu], it just means a little less. It’s about flavor now, and there’s nothing that ties you back to the past, to why people do what they do.\"\u003c/p>\n\u003cfigure id=\"attachment_80602\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-bookcase1000.jpg\">\u003cimg class=\"size-full wp-image-80602\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-bookcase1000.jpg\" alt=\"Charles Phan at home in front of his bookcase. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan at home in front of his bookcase. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Now that he's expanded beyond his home cuisine of Vietnam, Phan has been researching to connect his restaurants and their menus to story. A vast bookcase across from his open kitchen is filled with cookbooks, but he also travels, to taste and taste and taste again. Phan jokes that he exhausts the patience of his children, who get dragged along on these research trips.\u003c/p>\n\u003cp>\"I have to eat the same dishes five, six times to get a bearing: What’s everybody think? Food’s very personal. Everybody will have their secret way of doing it, but after awhile you get a sense of -- sometimes it’s physical. The location, the weather, the material [ingredients] that you have.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He has to research Vietnamese food, too. After all, he left Vietnam when he was 13 years-old. But also, traditions continue to change and evolve over time.\u003c/p>\n\u003cp>\"You know, what the Vietnamese ate 50, 100 years ago, I’m sure was completely different.\" So, he says, when he talks about his Vietnamese tradition, he's talking about something drawn from his family's experience in the last half century. \"Not that far back.\"\u003c/p>\n\u003cp>Hence the story of how his mother developed the peanut sauce for the \u003ca href=\"http://numnums.com/recipes/873/slanted-door-s-spring-rolls\">spring rolls\u003c/a> that helped launch the original Slanted Door restaurant nearly 20 years ago. Waiting for the bus that would take her to work, Phan's mother traded recipes and cooking tips with other Vietnamese immigrants. That's where she heard about using sticky rice and miso as blending agents for the peanut sauce, to develop the perfect taste and viscosity. As he explained to KQED host Thuy Vu on \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/03/kqeds-forum-charles-phan-on-home-cooking/\">Forum\u003c/a>, use too much peanut butter, and you'll get something \"almost like \u003ca href=\"http://www.peanutbutter.com/products.html\">Skippy\u003c/a>, with Thai chili in it.\"\u003c/p>\n\u003cp>Vietnamese cuisine, he notes, is an amalgamation, heavily influenced by Chinese and French cuisine. The other secret ingredient in his mom's spring roll? Mayonnaise, a legacy of a job she held at a French hospital in Saigon (now Ho Chi Minh City).\u003c/p>\n\u003cp>Phan brings that expansive attitude to the menu at the Slanted Door. He's using ingredients local to Northern California. But the aesthetic is also Vietnamese-American, like him.\u003c/p>\n\u003cp>That's not true of the dish he prepares for Bay Area Bites on the day we come to visit. We've asked him to make a holiday dish, a dish with religious significance, for KQED's Food & Spirituality series. He obliges with a dish he doesn't typically prepare because his mother is the one that makes it.\u003c/p>\n\u003cfigure id=\"attachment_80610\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung1000.jpg\">\u003cimg class=\"size-full wp-image-80610\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung1000.jpg\" alt=\"Banh Chung. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banh Chung. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>It's \u003cem>banh chưng\u003c/em>, a savory sticky, rice cake cooked in banana leaves, like a tamale -- a dish familiar to Chinese and Vietnamese people as a new year's treat. Phan's father fled Southern China to Vietnam during the Cultural Revolution, and his family serves banh chưng during \u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/30/this-lunar-new-year-the-horse-gallops-in-with-traditional-foods-of-tet/\">Tết\u003c/a>\u003c/em>, or Chinese New Year.\u003c/p>\n\u003cfigure id=\"attachment_80657\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/xing-huang1000.jpg\">\u003cimg class=\"size-full wp-image-80657\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/xing-huang1000.jpg\" alt=\"Xing Huang prepare banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Xing Huang helps prepare banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the banana leaves, inside a base of glutinous rice, are all sorts of goodies: mung bean, pork belly, pork shoulder, Chinese sausage, dried shrimp, and last but not least, a salted duck egg in the center. \"That’s one of my favorite things,\" Phan says, \"to find a salted duck egg in the middle.\"\u003c/p>\n\u003cfigure id=\"attachment_80607\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-80607\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-ingredients1000.jpg\" alt=\"Banh Chung ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banh Chung ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>So what's the story behind \u003cem>banh chưng\u003c/em>? In Vietnam, one version of the \u003ca href=\"http://learningtogive.org/resources/folktales/EarthCakes.asp\">story\u003c/a> goes, there was a king who had 18 sons. To choose the next king, he held a cooking competition. Most of the princes opted for rare and fancy ingredients. The youngest son was too poor for that. He created a dish inspired by the countryside he lived in -- rice from the nearby fields, green leaves from the forest. His humility, and the simple purity of his approach, won the king over.\u003c/p>\n\u003cfigure id=\"attachment_80606\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-cooking1000.jpg\">\u003cimg class=\"size-full wp-image-80606\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-cooking1000.jpg\" alt=\"Boiling the prepared Banh Chung. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boiling the prepared Banh Chung. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\"You know,\" says Phan, \"a lot of Vietnamese cuisine’s about that. It’s never about the expensive \u003cem>foie gras\u003c/em> or caviar. It’s always about simple ingredients -- and what can you turn these ingredients into, to create food that's just amazing.\"\u003c/p>\n\u003cp>It's a dish that usually involves a small army of women getting together in the kitchen to prepare and combine the ingredients, then hover over the pots in which piles of \u003cem>banh chưng\u003c/em> are boiled. Small, hungry children typically watch with great interest, but the first \u003cem>banh chưng\u003c/em> go to the family's altar honoring ancestors.\u003c/p>\n\u003cp>The story of why people come to the Bay Area from a foreign land is often a painful one. Poverty, political upheaval, and war compel people to risk everything for a future in the US. But over time, it becomes more and more difficult to hold on to memories of the homeland, and to the cultural traditions that make less and less sense as the years pass. But food is an easy link...provided you hang on to the recipes.\u003c/p>\n\u003cfigure id=\"attachment_80617\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-slicing700.jpg\">\u003cimg class=\"size-full wp-image-80617\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-slicing700.jpg\" alt=\"Charles Phan slicing banh chưng to saute. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan slicing banh chưng to saute. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>With the flash of a sharp knife, Phan slices through the string that holds the banana leaves together. The boiled \u003cem>banh chưng\u003c/em> can be re-steamed, or sliced and sauteed, then topped with a drizzle of soy sauce or Maggi, another condiment that's a favorite of the Vietnamese. The glutinous rice with mung bean recalls grits, and the sausage and egg inside pair perfectly, recalling the classic American breakfast of grits, eggs and ham or sausage.\u003c/p>\n\u003cfigure id=\"attachment_80654\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sliced-banh-chung1000.jpg\">\u003cimg class=\"size-full wp-image-80654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sliced-banh-chung1000.jpg\" alt=\"Sliced banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Phan says you can find \u003cem>banh chưng\u003c/em> in dim sum houses, especially around Chinese New Year, but not in his restaurants.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"It’s just stuck in my head that it’s a religious food, so I won’t serve it in a restaurant. Seems sacrilegious.\" He laughs, and tucks again into the fruit of his labor.\u003c/p>\n\u003cfigure id=\"attachment_80614\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-cooking-1000.jpg\">\u003cimg class=\"size-full wp-image-80614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-cooking-1000.jpg\" alt=\"Charles Phan cooking sliced banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan cooking sliced banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Charles Phan is a local boy, through and through: before he became a celebrity chef with the runaway success of the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>, he went to UC Berkeley and Mission High School. He spent his teen years in San Francisco's Chinatown and recalls it nostalgically, even though his family struggled financially at the time. In the 1970s, his mother was making $2 an hour.\u003c/p>\n\u003cp>Today, Phan employs more than 20 of his relatives at \u003ca href=\"www.slanteddoor.com/restaurants\">eight\u003c/a> restaurants in San Francisco. Even an ostensibly non-local restaurant concept like \u003ca href=\"http://www.coachmansf.com/#/food/\">The Coachman\u003c/a> ties back to Phan's first job in the US, bussing at a different Coachman that closed years ago.\u003c/p>\n\u003cp>Place and time figure heavily in Phan’s approach to cooking -- and life. \"When you don’t have the story [behind a dish or a menu], it just means a little less. It’s about flavor now, and there’s nothing that ties you back to the past, to why people do what they do.\"\u003c/p>\n\u003cfigure id=\"attachment_80602\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-bookcase1000.jpg\">\u003cimg class=\"size-full wp-image-80602\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-bookcase1000.jpg\" alt=\"Charles Phan at home in front of his bookcase. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan at home in front of his bookcase. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Now that he's expanded beyond his home cuisine of Vietnam, Phan has been researching to connect his restaurants and their menus to story. A vast bookcase across from his open kitchen is filled with cookbooks, but he also travels, to taste and taste and taste again. Phan jokes that he exhausts the patience of his children, who get dragged along on these research trips.\u003c/p>\n\u003cp>\"I have to eat the same dishes five, six times to get a bearing: What’s everybody think? Food’s very personal. Everybody will have their secret way of doing it, but after awhile you get a sense of -- sometimes it’s physical. The location, the weather, the material [ingredients] that you have.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He has to research Vietnamese food, too. After all, he left Vietnam when he was 13 years-old. But also, traditions continue to change and evolve over time.\u003c/p>\n\u003cp>\"You know, what the Vietnamese ate 50, 100 years ago, I’m sure was completely different.\" So, he says, when he talks about his Vietnamese tradition, he's talking about something drawn from his family's experience in the last half century. \"Not that far back.\"\u003c/p>\n\u003cp>Hence the story of how his mother developed the peanut sauce for the \u003ca href=\"http://numnums.com/recipes/873/slanted-door-s-spring-rolls\">spring rolls\u003c/a> that helped launch the original Slanted Door restaurant nearly 20 years ago. Waiting for the bus that would take her to work, Phan's mother traded recipes and cooking tips with other Vietnamese immigrants. That's where she heard about using sticky rice and miso as blending agents for the peanut sauce, to develop the perfect taste and viscosity. As he explained to KQED host Thuy Vu on \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/03/kqeds-forum-charles-phan-on-home-cooking/\">Forum\u003c/a>, use too much peanut butter, and you'll get something \"almost like \u003ca href=\"http://www.peanutbutter.com/products.html\">Skippy\u003c/a>, with Thai chili in it.\"\u003c/p>\n\u003cp>Vietnamese cuisine, he notes, is an amalgamation, heavily influenced by Chinese and French cuisine. The other secret ingredient in his mom's spring roll? Mayonnaise, a legacy of a job she held at a French hospital in Saigon (now Ho Chi Minh City).\u003c/p>\n\u003cp>Phan brings that expansive attitude to the menu at the Slanted Door. He's using ingredients local to Northern California. But the aesthetic is also Vietnamese-American, like him.\u003c/p>\n\u003cp>That's not true of the dish he prepares for Bay Area Bites on the day we come to visit. We've asked him to make a holiday dish, a dish with religious significance, for KQED's Food & Spirituality series. He obliges with a dish he doesn't typically prepare because his mother is the one that makes it.\u003c/p>\n\u003cfigure id=\"attachment_80610\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung1000.jpg\">\u003cimg class=\"size-full wp-image-80610\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung1000.jpg\" alt=\"Banh Chung. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banh Chung. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>It's \u003cem>banh chưng\u003c/em>, a savory sticky, rice cake cooked in banana leaves, like a tamale -- a dish familiar to Chinese and Vietnamese people as a new year's treat. Phan's father fled Southern China to Vietnam during the Cultural Revolution, and his family serves banh chưng during \u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/30/this-lunar-new-year-the-horse-gallops-in-with-traditional-foods-of-tet/\">Tết\u003c/a>\u003c/em>, or Chinese New Year.\u003c/p>\n\u003cfigure id=\"attachment_80657\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/xing-huang1000.jpg\">\u003cimg class=\"size-full wp-image-80657\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/xing-huang1000.jpg\" alt=\"Xing Huang prepare banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Xing Huang helps prepare banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the banana leaves, inside a base of glutinous rice, are all sorts of goodies: mung bean, pork belly, pork shoulder, Chinese sausage, dried shrimp, and last but not least, a salted duck egg in the center. \"That’s one of my favorite things,\" Phan says, \"to find a salted duck egg in the middle.\"\u003c/p>\n\u003cfigure id=\"attachment_80607\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-80607\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-ingredients1000.jpg\" alt=\"Banh Chung ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banh Chung ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>So what's the story behind \u003cem>banh chưng\u003c/em>? In Vietnam, one version of the \u003ca href=\"http://learningtogive.org/resources/folktales/EarthCakes.asp\">story\u003c/a> goes, there was a king who had 18 sons. To choose the next king, he held a cooking competition. Most of the princes opted for rare and fancy ingredients. The youngest son was too poor for that. He created a dish inspired by the countryside he lived in -- rice from the nearby fields, green leaves from the forest. His humility, and the simple purity of his approach, won the king over.\u003c/p>\n\u003cfigure id=\"attachment_80606\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-cooking1000.jpg\">\u003cimg class=\"size-full wp-image-80606\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-cooking1000.jpg\" alt=\"Boiling the prepared Banh Chung. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boiling the prepared Banh Chung. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\"You know,\" says Phan, \"a lot of Vietnamese cuisine’s about that. It’s never about the expensive \u003cem>foie gras\u003c/em> or caviar. It’s always about simple ingredients -- and what can you turn these ingredients into, to create food that's just amazing.\"\u003c/p>\n\u003cp>It's a dish that usually involves a small army of women getting together in the kitchen to prepare and combine the ingredients, then hover over the pots in which piles of \u003cem>banh chưng\u003c/em> are boiled. Small, hungry children typically watch with great interest, but the first \u003cem>banh chưng\u003c/em> go to the family's altar honoring ancestors.\u003c/p>\n\u003cp>The story of why people come to the Bay Area from a foreign land is often a painful one. Poverty, political upheaval, and war compel people to risk everything for a future in the US. But over time, it becomes more and more difficult to hold on to memories of the homeland, and to the cultural traditions that make less and less sense as the years pass. But food is an easy link...provided you hang on to the recipes.\u003c/p>\n\u003cfigure id=\"attachment_80617\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-slicing700.jpg\">\u003cimg class=\"size-full wp-image-80617\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-slicing700.jpg\" alt=\"Charles Phan slicing banh chưng to saute. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan slicing banh chưng to saute. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>With the flash of a sharp knife, Phan slices through the string that holds the banana leaves together. The boiled \u003cem>banh chưng\u003c/em> can be re-steamed, or sliced and sauteed, then topped with a drizzle of soy sauce or Maggi, another condiment that's a favorite of the Vietnamese. The glutinous rice with mung bean recalls grits, and the sausage and egg inside pair perfectly, recalling the classic American breakfast of grits, eggs and ham or sausage.\u003c/p>\n\u003cfigure id=\"attachment_80654\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sliced-banh-chung1000.jpg\">\u003cimg class=\"size-full wp-image-80654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sliced-banh-chung1000.jpg\" alt=\"Sliced banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Phan says you can find \u003cem>banh chưng\u003c/em> in dim sum houses, especially around Chinese New Year, but not in his restaurants.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It’s just stuck in my head that it’s a religious food, so I won’t serve it in a restaurant. Seems sacrilegious.\" He laughs, and tucks again into the fruit of his labor.\u003c/p>\n\u003cfigure id=\"attachment_80614\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-cooking-1000.jpg\">\u003cimg class=\"size-full wp-image-80614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-cooking-1000.jpg\" alt=\"Charles Phan cooking sliced banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan cooking sliced banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Lexicon of Sustainability: Terroir - All Food Expresses a Sense of Place",
"title": "The Lexicon of Sustainability: Terroir - All Food Expresses a Sense of Place",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365199122\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless>\u003c/iframe>\u003c/div>\n\u003cfigure id=\"attachment_77133\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/JudithRedmond.jpg\">\u003cimg class=\"size-thumbnail wp-image-77133\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/JudithRedmond-190x190.jpg\" alt=\"Judith Redmond, Full Belly Farm\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judith Redmond, Full Belly Farm\u003c/figcaption>\u003c/figure>\n\u003cp>Judith Redmond of \u003ca href=\"http://fullbellyfarm.com/\" target=\"_blank\">Full Belly Farm\u003c/a> says food is more than what you eat. Food carries with it an undeniable sense of place, and the French even have a word for it: it’s called \u003ca href=\"http://science.kqed.org/quest/video/web-extra-the-terroir-of-cheese/\" target=\"_blank\">terroir\u003c/a>. Learn more about what makes food from different regions taste unique in this new video from filmmaker \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/15/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton/\" target=\"_blank\">Douglas Gayeton\u003c/a> of the \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">Lexicon of Sustainability\u003c/a> project.\u003c/p>\n\u003cp>\u003cstrong>5 Quotes from \u003ca href=\"http://fullbellyfarm.com/about-us/\" target=\"_blank\">Judith Redmond of \u003c/a>\u003ca href=\"http://fullbellyfarm.com/\" target=\"_blank\">Full Belly Farm\u003c/a>, Guinda, CA\u003c/strong> (Excerpted from a conversation with Douglas Gayeton)\u003c/p>\n\u003cp>\u003cstrong>Origins of Full Belly Farm: \u003c/strong>We started about 30 years ago, when a group of four people decided to go into business together as organic farmers at a time when there were very few organic farmers in the world really. Some of us had a lot of farm experience in our family background, others didn’t. But all of us were concerned about environmental issues, community issues and wanted to do something with our lives that would integrate our environmental values into our work. Farming organically seemed like the answer.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT1_TERROIR_roughcut_08-4.jpg\">\u003cimg class=\"alignright size-medium wp-image-77136\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT1_TERROIR_roughcut_08-4-290x163.jpg\" alt=\"Capay Valley\" width=\"290\" height=\"163\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>On Capay Valley, home of the farm:\u003c/strong> It’s a narrow valley with a creek running down the center and we were lucky enough to find some land right on that creek. There’s lots of wildlife here; it’s a beautiful natural environment. It has a really wonderful climate for growing vegetables year round. It’s also not a big enough valley that there are many really large farms. It’s a valley of small-scale family farmers and with a very human landscape that was very attractive as a place to live.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Transparency:\u003c/strong> We are a farm that works directly with consumers almost as a matter of principle. We go to farmers' markets and talk to our eaters a lot. Each of the three farmers' markets that we go to has one owner attending it almost year-round every single week. We also have a community-supported agriculture program. Through that program, we feel as if the families that get a box every week are very much a part of our farm. They build a relationship with our farm and we get pretty continuous feedback. We also have a weekly newsletter that all of those members and other people in the community get. Through that newsletter we can tell them what’s happening at the farm, what’s happening with their vegetables, what’s coming up and also what agricultural and food issues we think are important. Telling people what we do and why we’re doing things is a fundamental part of transparency. I think transparency is one of the principles of a community-based farm.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT1_TERROIR_10.jpg\">\u003cimg class=\"alignleft size-medium wp-image-77135\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT1_TERROIR_10-e1390541986558-290x213.jpg\" alt=\"terroir\" width=\"290\" height=\"213\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Complexity of food choices:\u003c/strong> As soon as people have tasted fruits and vegetables that are local and fresh, I think they understand fairly quickly the difference. But there are so many factors that go into people’s food choices that you’re asking to really change a very complex thing when you talk about changing people’s diet. I do think people understand more than we realize about it. It’s just been difficult for them to act on that understanding because of the cost of food, convenience factors, their lack of cooking skills perhaps, their lack of time to cook, many other factors like that.\u003c/p>\n\u003cp>\u003cstrong>Defining terroir:\u003c/strong> Terroir has come to represent those elements in a local area that are special and give richness to the seasonal cycle. It’s come to really mean the specialness of a unique place that’s reflected in the flavors and textures of the products that are grown there. If someone’s interested in healthy, tasty, rich food, I think they’ll be much more excited and they’ll have much more deeper understanding if they get acquainted with that local unique terroir.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX179_terroir_fullbelly.jpg\">\u003cimg class=\"alignnone size-full wp-image-77137\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX179_terroir_fullbelly.jpg\" alt=\"Terroir artwork\" width=\"1536\" height=\"1536\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>All images, artwork and video by Douglas Gayeton\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365199122\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless>\u003c/iframe>\u003c/div>\n\u003cfigure id=\"attachment_77133\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/JudithRedmond.jpg\">\u003cimg class=\"size-thumbnail wp-image-77133\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/JudithRedmond-190x190.jpg\" alt=\"Judith Redmond, Full Belly Farm\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judith Redmond, Full Belly Farm\u003c/figcaption>\u003c/figure>\n\u003cp>Judith Redmond of \u003ca href=\"http://fullbellyfarm.com/\" target=\"_blank\">Full Belly Farm\u003c/a> says food is more than what you eat. Food carries with it an undeniable sense of place, and the French even have a word for it: it’s called \u003ca href=\"http://science.kqed.org/quest/video/web-extra-the-terroir-of-cheese/\" target=\"_blank\">terroir\u003c/a>. Learn more about what makes food from different regions taste unique in this new video from filmmaker \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/15/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton/\" target=\"_blank\">Douglas Gayeton\u003c/a> of the \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">Lexicon of Sustainability\u003c/a> project.\u003c/p>\n\u003cp>\u003cstrong>5 Quotes from \u003ca href=\"http://fullbellyfarm.com/about-us/\" target=\"_blank\">Judith Redmond of \u003c/a>\u003ca href=\"http://fullbellyfarm.com/\" target=\"_blank\">Full Belly Farm\u003c/a>, Guinda, CA\u003c/strong> (Excerpted from a conversation with Douglas Gayeton)\u003c/p>\n\u003cp>\u003cstrong>Origins of Full Belly Farm: \u003c/strong>We started about 30 years ago, when a group of four people decided to go into business together as organic farmers at a time when there were very few organic farmers in the world really. Some of us had a lot of farm experience in our family background, others didn’t. But all of us were concerned about environmental issues, community issues and wanted to do something with our lives that would integrate our environmental values into our work. Farming organically seemed like the answer.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT1_TERROIR_roughcut_08-4.jpg\">\u003cimg class=\"alignright size-medium wp-image-77136\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT1_TERROIR_roughcut_08-4-290x163.jpg\" alt=\"Capay Valley\" width=\"290\" height=\"163\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>On Capay Valley, home of the farm:\u003c/strong> It’s a narrow valley with a creek running down the center and we were lucky enough to find some land right on that creek. There’s lots of wildlife here; it’s a beautiful natural environment. It has a really wonderful climate for growing vegetables year round. It’s also not a big enough valley that there are many really large farms. It’s a valley of small-scale family farmers and with a very human landscape that was very attractive as a place to live.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Transparency:\u003c/strong> We are a farm that works directly with consumers almost as a matter of principle. We go to farmers' markets and talk to our eaters a lot. Each of the three farmers' markets that we go to has one owner attending it almost year-round every single week. We also have a community-supported agriculture program. Through that program, we feel as if the families that get a box every week are very much a part of our farm. They build a relationship with our farm and we get pretty continuous feedback. We also have a weekly newsletter that all of those members and other people in the community get. Through that newsletter we can tell them what’s happening at the farm, what’s happening with their vegetables, what’s coming up and also what agricultural and food issues we think are important. Telling people what we do and why we’re doing things is a fundamental part of transparency. I think transparency is one of the principles of a community-based farm.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT1_TERROIR_10.jpg\">\u003cimg class=\"alignleft size-medium wp-image-77135\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT1_TERROIR_10-e1390541986558-290x213.jpg\" alt=\"terroir\" width=\"290\" height=\"213\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Complexity of food choices:\u003c/strong> As soon as people have tasted fruits and vegetables that are local and fresh, I think they understand fairly quickly the difference. But there are so many factors that go into people’s food choices that you’re asking to really change a very complex thing when you talk about changing people’s diet. I do think people understand more than we realize about it. It’s just been difficult for them to act on that understanding because of the cost of food, convenience factors, their lack of cooking skills perhaps, their lack of time to cook, many other factors like that.\u003c/p>\n\u003cp>\u003cstrong>Defining terroir:\u003c/strong> Terroir has come to represent those elements in a local area that are special and give richness to the seasonal cycle. It’s come to really mean the specialness of a unique place that’s reflected in the flavors and textures of the products that are grown there. If someone’s interested in healthy, tasty, rich food, I think they’ll be much more excited and they’ll have much more deeper understanding if they get acquainted with that local unique terroir.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX179_terroir_fullbelly.jpg\">\u003cimg class=\"alignnone size-full wp-image-77137\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX179_terroir_fullbelly.jpg\" alt=\"Terroir artwork\" width=\"1536\" height=\"1536\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>All images, artwork and video by Douglas Gayeton\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_80477\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the third episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-80477\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the third episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 3 airs this eve, Thursday April 17, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/17/old-skool-cafe-restaurant-info/\">third episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/17/perbacco-restaurant-info/\">\u003cstrong>Perbacco\u003c/strong>\u003c/a> in San Francisco's financial district serves Northern Italian cuisine from the Piemonte and Liguria regions.\u003c/li>\n\u003cfigure id=\"attachment_80578\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903perbacco1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903perbacco1000.jpg\" alt=\"Scallops with Wild Mushrooms and Potatoesat Perbacco\" width=\"1000\" height=\"559\" class=\"size-full wp-image-80578\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scallops with Wild Mushrooms and Potatoes at Perbacco\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/17/federicos-tapas-wine-bar-restaurant-info/\">\u003cstrong>Federicos Tapas & Wine Bar\u003c/strong>\u003c/a> in Union City, serves California-style tapas.\u003c/li>\n\u003cfigure id=\"attachment_80574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-federicos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-federicos1000.jpg\" alt=\"Shrimp Bruschetta at Federicos Tapas & Wine Bar\" width=\"1000\" height=\"559\" class=\"size-full wp-image-80574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shrimp Bruschetta at Federicos Tapas & Wine Bar\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/17/old-skool-cafe-restaurant-info/\">\u003cstrong>Old Skool Café\u003c/strong>\u003c/a>, in San Francisco's Bayview-Hunters Point serves International Soul Food. \u003c/li>\n\u003cfigure id=\"attachment_80576\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-old-skool1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-old-skool1000.jpg\" alt=\"Macaroni and Cheese at Old Skool Cafe\" width=\"600\" height=\"300\" class=\"size-full wp-image-80576\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macaroni and Cheese at Old Skool Cafe\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_80577\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-old-skool1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-old-skool1000a.jpg\" alt=\"Fried Chicken at Old Skool Cafe\" width=\"1000\" height=\"563\" class=\"size-full wp-image-80577\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Chicken at Old Skool Cafe\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp> Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/17/gin-check-please-bay-area-spirits-tips/\">Gin\u003c/a>. \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=HBR0yfMRkYc]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"disqusTitle": "Jonathan Kauffman: The Chronicle's Newest Food Critic",
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"content": "\u003cfigure id=\"attachment_80461\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/Kauffman_taken_by_Kelli_Bielema.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/Kauffman_taken_by_Kelli_Bielema.jpg\" alt=\"Critic Jonathan Kauffman likes taking deep dives into single subjects, such as where to find the best noodles in town. Credit: Kelli Bielema\" width=\"560\" class=\"size-full wp-image-80461\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Critic Jonathan Kauffman likes taking deep dives into single subjects, such as where to find the best noodles in town. Credit: Kelli Bielema\u003c/figcaption>\u003c/figure>\n\u003cp>Oh happy day. It's rare in food writing circles to hear some good news for fellow scribes. But a collective congratulations buzzed around social media channels a few weeks back with the \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/04/02/jonathan-kauffman-to-join-the-san-francisco-chronicles-food-wine-reporting-team/\">announcement\u003c/a> that the respected and well-liked (no, they don't always go together) \u003ca href=\"http://jonathankauffman.com/\">Jonathan Kauffman\u003c/a>, former San Francisco editor of the site \u003ca href=\"http://www.tastingtable.com/index.htm#\">Tasting Table\u003c/a>, was jumping ship to take a gig as as staff writer at the \u003cem>\u003ca href=\"http://www.sfgate.com/food/\">San Francisco Chronicle\u003c/a>\u003c/em>'s Food Section. The former restaurant critic for alt-newspapers \u003cem>SFWeekly\u003c/em>, \u003cem>East Bay Express\u003c/em>, and \u003cem>Seattle Weekly\u003c/em> has won award nods from the \u003ca href=\"http://www.jamesbeard.org/awards\">James Beard Foundation\u003c/a> and the \u003ca href=\"https://www.iacp.com/\">International Association of Culinary Professionals\u003c/a>. \t\u003c/p>\n\u003cp>The news was especially welcome in light of concern about the future of the \u003cem>Chronicle\u003c/em>'s Food Section. Late last year the \u003cem>\u003ca href=\"http://www.nytimes.com/2013/11/14/business/media/san-francisco-chronicle-plans-to-end-its-prized-food-section.html?_r=0\">New York Times\u003c/a>\u003c/em> reported that the \u003cem>Chronicle\u003c/em> was shuttering the stand-alone section and consolidating it with other lifestyle sections, news that made serious food newshounds shudder. (\u003cem>\u003ca href=\"http://www.sfgate.com/default/article/Managing-Editor-s-response-to-New-York-Times-4980846.php\">Chronicle\u003c/a>\u003c/em> management have refuted the premise of the \u003cem>Times\u003c/em> story in a cross-country food fight between the two competitors in arguably the nation's top restaurant towns.) \u003c/p>\n\u003cp>More on that matter, which sparked the launch of a \u003ca href=\"https://www.facebook.com/SaveSFChronFood\">\"Save the Chronicle Food Section\" Facebook page\u003c/a>, to come. The Chronicle is expected to unveil its new section soon.\t \t\u003c/p>\n\u003cp>Meanwhile, Kauffman, who starts at the paper today, shared some thoughts about his new post.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/tasting-table.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/tasting-table.jpg\" alt=\"Tasting Table \" width=\"1235\" height=\"675\" class=\"aligncenter size-full wp-image-80458\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How did the job at the \u003cem>Chron\u003c/em> come about and why did you decide to take it?\u003c/strong> \u003c/p>\n\u003cp>A few months ago, I met up for drinks with \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/12/09/kitty-morgan-to-join-the-san-francisco-chronicle-as-assistant-managing-editor/\">Kitty Morgan\u003c/a>, the new assistant managing editor for lifestyle, as she was soliciting perspectives from outside media on the Bay Area's food scene. We found ourselves in such agreement that when the \u003cem>Chronicle\u003c/em> decided to hire another staff writer, I jumped at the opportunity.\u003c/p>\n\u003cp>\u003cstrong>Do you have a brief on your new position as yet? \u003c/strong>\u003c/p>\n\u003cp>We haven't settled on specifics. The \u003cem>Chronicle\u003c/em>'s food section has always worked very closely as a team, so I suspect my duties will change depending on where the need is greatest. But I'll be primarily focusing on food features, with a sideline in hunting down those regional Chinese noodle houses restaurants and little-publicized pop-ups I most love discovering. I'll also be contributing to \u003ca href=\"http://insidescoopsf.sfgate.com/\">Inside Scoop\u003c/a> as needed.\u003c/p>\n\u003cp>\u003cstrong>Do you have a clear sense of what is happening to the \u003cem>Chronicle\u003c/em>’s food section? \u003c/strong>\u003c/p>\n\u003cp>Too soon for me to answer this one.\u003c/p>\n\u003cp>\u003cstrong>Is it a good time to be a food critic here and is there anything challenging about being a food writer in this community?\u003c/strong>\u003c/p>\n\u003cp>Writing about food in the Bay Area is pretty much as gratifying as dining in the Bay Area: Given the breadth of the dining scene, the depth of talent, and our collective obsession with food, there are so many stories out there worth writing about. The so-called challenge--that the high-end dining scene is relatively small and rapaciously covered--means that anyone who looks beyond that scrum can see acres of open territory to explore. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sfchronicle.com/food/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chron700.jpg\" alt=\"San Francisco Chronicle Food Section\" width=\"500\" class=\"aligncenter size-full wp-image-80468\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What do you make of, if anything, the fact that most of the food critics in the area are men? There's you, \u003ca href=\"http://www.chow.com/\">John Birdsall at CHOW\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco/story/eat-your-vegetables\">Josh Sens at \u003cem>San Francisco,\u003c/em>\u003c/a> and \u003ca href=\"http://www.eastbayexpress.com/oakland/ArticleArchives?author=1317672\">Luke Tsai at \u003cem>East Bay Express\u003c/em>\u003c/a>. Even in the \u003cem>Chronicle\u003c/em>’s own announcement about your hiring it mentioned you coming on board alongside \u003ca href=\"http://www.sfchronicle.com/author/michael-bauer/\">Michael Bauer\u003c/a>, \u003ca href=\"http://www.sfchronicle.com/author/jon-bonne/\">Jon Bonné\u003c/a>, \u003ca href=\"http://www.sfchronicle.com/author/paolo-lucchesi/\">Paolo Lucchesi\u003c/a> “and the rest of the Chronicle food staff.\" This in a field--and \u003ca href=\"http://www.sfgate.com/foodwriters/\">a newspaper section\u003c/a>--that is overwhelmingly female.\u003c/strong>\u003c/p>\n\u003cp>I'm not sure why the announcement was worded like that, considering the majority of my coworkers--superstars like \u003ca href=\"http://www.sfchronicle.com/author/tara-duggan-/\">Tara Duggan\u003c/a>, \u003ca href=\"http://www.sfchronicle.com/author/stacy-finz-/\">Stacy Finz\u003c/a> and \u003ca href=\"http://www.sfchronicle.com/author/amanda-gold/\">Amanda Gold\u003c/a>--are women, as are my bosses all the way up the editorial chain. Your own list omits \u003ca href=\"http://www.sfweekly.com/authors/anna-roth/\">Anna Roth\u003c/a>, \u003ca href=\"http://christinamueller.com/\">Christina Mueller\u003c/a>, and \u003ca href=\"http://untermanonfood.com/\">Patricia Unterman\u003c/a> -- and those are just the critics. I'd agree that straight men are a growing presence in food-writing realms, but the lineup you mention seems more of a historical moment than a movement. \u003c/p>\n\u003cp>Now, if you wanted to talk about the Caucasian near-monopoly on food writing in the Bay Area, I think we could have a more interesting, and troubling, discussion.\u003c/p>\n\u003cp>\u003cstrong>What subjects in food writing are you so over?\u003c/strong>\u003c/p>\n\u003cp>So-and-so always loved his/her grandmother's X. After working in corporate accounting for 10 years, he/she decided to follow his/her life's passion. Now he/she makes tiny batches of X with scrupulously sourced ingredients and sells X for $27 an ounce. What really gets me is when the moral of the story is supposed to be that you, O reader, are a more ethical person if you buy X. No, you're not! You're just buying a luxury product with a good story. I fall for the pitch every effing time.\u003c/p>\n\u003cp>\u003cstrong>Can you describe your former life as a cook and how it informs your writing?\u003c/strong>\u003c/p>\n\u003cp>I worked in restaurants all through college, from dishwasher on up to line cook, and then cooked here for a number of restaurants in the 1990s, aka the era of Tower Food. I was a sous chef at a couple of restaurants that are no longer in business. When I was working as an anonymous restaurant critic, I thanked my years behind the stove every week for training my taste memory--that ability to recall and recreate what you made the night (or week) before. Working in a professional kitchen also taught me to dissect what I was tasting and identify what was right and wrong in terms of seasoning and texture. As I move more into reporting and narrative story-telling, I hope that that experience will be a source of empathy for the people whose stories I'm telling.\u003c/p>\n\u003cp>\u003cstrong>What haven’t we seen from you (yet) that may emerge once you settle in at the \u003cem>Chron\u003c/em>?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>Features! Have I missed writing features, which was a big part of my job at the \u003cem>East Bay Express\u003c/em> and \u003cem>Seattle Weekly\u003c/em>. My M.O. as a critic is writing about food as an aspect of culture, not just a sensory experience. Searching out peak flavor experiences is a huge part of my M.O., but at the same time, we food writers spend so much time focused on what tastes great that we neglect interesting food stories that don't necessarily result in transcendent meals. Do Vietnamese Cajun crawfish boils, Chinese all-you-can-eat shabu-shabu houses, and food-truck sliders tell us something interesting about how we eat in the Bay Area? I've always thought so. \u003c/p>\n\u003cp>\u003cstrong>A visitor to San Francisco wants to know where to eat: What do you suggest and why?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>First rule: They'd have to answer more questions. How much do you want to spend? What kinds of cuisines don't you get to eat back home? How out-there do you like your food? I'm not going to send you to \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a> if you really just want cracked crab at \u003ca href=\"http://www.zagat.com/r/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>. Me: I want both.\u003c/p>\n\n",
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"excerpt": "Can we expect more coverage of holes-in-the-wall, now that Jonathan Kauffman has joined the San Francisco Chronicle's Food Section? Read Sarah Henry's Q&A to find out.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80461\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/Kauffman_taken_by_Kelli_Bielema.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/Kauffman_taken_by_Kelli_Bielema.jpg\" alt=\"Critic Jonathan Kauffman likes taking deep dives into single subjects, such as where to find the best noodles in town. Credit: Kelli Bielema\" width=\"560\" class=\"size-full wp-image-80461\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Critic Jonathan Kauffman likes taking deep dives into single subjects, such as where to find the best noodles in town. Credit: Kelli Bielema\u003c/figcaption>\u003c/figure>\n\u003cp>Oh happy day. It's rare in food writing circles to hear some good news for fellow scribes. But a collective congratulations buzzed around social media channels a few weeks back with the \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/04/02/jonathan-kauffman-to-join-the-san-francisco-chronicles-food-wine-reporting-team/\">announcement\u003c/a> that the respected and well-liked (no, they don't always go together) \u003ca href=\"http://jonathankauffman.com/\">Jonathan Kauffman\u003c/a>, former San Francisco editor of the site \u003ca href=\"http://www.tastingtable.com/index.htm#\">Tasting Table\u003c/a>, was jumping ship to take a gig as as staff writer at the \u003cem>\u003ca href=\"http://www.sfgate.com/food/\">San Francisco Chronicle\u003c/a>\u003c/em>'s Food Section. The former restaurant critic for alt-newspapers \u003cem>SFWeekly\u003c/em>, \u003cem>East Bay Express\u003c/em>, and \u003cem>Seattle Weekly\u003c/em> has won award nods from the \u003ca href=\"http://www.jamesbeard.org/awards\">James Beard Foundation\u003c/a> and the \u003ca href=\"https://www.iacp.com/\">International Association of Culinary Professionals\u003c/a>. \t\u003c/p>\n\u003cp>The news was especially welcome in light of concern about the future of the \u003cem>Chronicle\u003c/em>'s Food Section. Late last year the \u003cem>\u003ca href=\"http://www.nytimes.com/2013/11/14/business/media/san-francisco-chronicle-plans-to-end-its-prized-food-section.html?_r=0\">New York Times\u003c/a>\u003c/em> reported that the \u003cem>Chronicle\u003c/em> was shuttering the stand-alone section and consolidating it with other lifestyle sections, news that made serious food newshounds shudder. (\u003cem>\u003ca href=\"http://www.sfgate.com/default/article/Managing-Editor-s-response-to-New-York-Times-4980846.php\">Chronicle\u003c/a>\u003c/em> management have refuted the premise of the \u003cem>Times\u003c/em> story in a cross-country food fight between the two competitors in arguably the nation's top restaurant towns.) \u003c/p>\n\u003cp>More on that matter, which sparked the launch of a \u003ca href=\"https://www.facebook.com/SaveSFChronFood\">\"Save the Chronicle Food Section\" Facebook page\u003c/a>, to come. The Chronicle is expected to unveil its new section soon.\t \t\u003c/p>\n\u003cp>Meanwhile, Kauffman, who starts at the paper today, shared some thoughts about his new post.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/tasting-table.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/tasting-table.jpg\" alt=\"Tasting Table \" width=\"1235\" height=\"675\" class=\"aligncenter size-full wp-image-80458\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How did the job at the \u003cem>Chron\u003c/em> come about and why did you decide to take it?\u003c/strong> \u003c/p>\n\u003cp>A few months ago, I met up for drinks with \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/12/09/kitty-morgan-to-join-the-san-francisco-chronicle-as-assistant-managing-editor/\">Kitty Morgan\u003c/a>, the new assistant managing editor for lifestyle, as she was soliciting perspectives from outside media on the Bay Area's food scene. We found ourselves in such agreement that when the \u003cem>Chronicle\u003c/em> decided to hire another staff writer, I jumped at the opportunity.\u003c/p>\n\u003cp>\u003cstrong>Do you have a brief on your new position as yet? \u003c/strong>\u003c/p>\n\u003cp>We haven't settled on specifics. The \u003cem>Chronicle\u003c/em>'s food section has always worked very closely as a team, so I suspect my duties will change depending on where the need is greatest. But I'll be primarily focusing on food features, with a sideline in hunting down those regional Chinese noodle houses restaurants and little-publicized pop-ups I most love discovering. I'll also be contributing to \u003ca href=\"http://insidescoopsf.sfgate.com/\">Inside Scoop\u003c/a> as needed.\u003c/p>\n\u003cp>\u003cstrong>Do you have a clear sense of what is happening to the \u003cem>Chronicle\u003c/em>’s food section? \u003c/strong>\u003c/p>\n\u003cp>Too soon for me to answer this one.\u003c/p>\n\u003cp>\u003cstrong>Is it a good time to be a food critic here and is there anything challenging about being a food writer in this community?\u003c/strong>\u003c/p>\n\u003cp>Writing about food in the Bay Area is pretty much as gratifying as dining in the Bay Area: Given the breadth of the dining scene, the depth of talent, and our collective obsession with food, there are so many stories out there worth writing about. The so-called challenge--that the high-end dining scene is relatively small and rapaciously covered--means that anyone who looks beyond that scrum can see acres of open territory to explore. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sfchronicle.com/food/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chron700.jpg\" alt=\"San Francisco Chronicle Food Section\" width=\"500\" class=\"aligncenter size-full wp-image-80468\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What do you make of, if anything, the fact that most of the food critics in the area are men? There's you, \u003ca href=\"http://www.chow.com/\">John Birdsall at CHOW\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco/story/eat-your-vegetables\">Josh Sens at \u003cem>San Francisco,\u003c/em>\u003c/a> and \u003ca href=\"http://www.eastbayexpress.com/oakland/ArticleArchives?author=1317672\">Luke Tsai at \u003cem>East Bay Express\u003c/em>\u003c/a>. Even in the \u003cem>Chronicle\u003c/em>’s own announcement about your hiring it mentioned you coming on board alongside \u003ca href=\"http://www.sfchronicle.com/author/michael-bauer/\">Michael Bauer\u003c/a>, \u003ca href=\"http://www.sfchronicle.com/author/jon-bonne/\">Jon Bonné\u003c/a>, \u003ca href=\"http://www.sfchronicle.com/author/paolo-lucchesi/\">Paolo Lucchesi\u003c/a> “and the rest of the Chronicle food staff.\" This in a field--and \u003ca href=\"http://www.sfgate.com/foodwriters/\">a newspaper section\u003c/a>--that is overwhelmingly female.\u003c/strong>\u003c/p>\n\u003cp>I'm not sure why the announcement was worded like that, considering the majority of my coworkers--superstars like \u003ca href=\"http://www.sfchronicle.com/author/tara-duggan-/\">Tara Duggan\u003c/a>, \u003ca href=\"http://www.sfchronicle.com/author/stacy-finz-/\">Stacy Finz\u003c/a> and \u003ca href=\"http://www.sfchronicle.com/author/amanda-gold/\">Amanda Gold\u003c/a>--are women, as are my bosses all the way up the editorial chain. Your own list omits \u003ca href=\"http://www.sfweekly.com/authors/anna-roth/\">Anna Roth\u003c/a>, \u003ca href=\"http://christinamueller.com/\">Christina Mueller\u003c/a>, and \u003ca href=\"http://untermanonfood.com/\">Patricia Unterman\u003c/a> -- and those are just the critics. I'd agree that straight men are a growing presence in food-writing realms, but the lineup you mention seems more of a historical moment than a movement. \u003c/p>\n\u003cp>Now, if you wanted to talk about the Caucasian near-monopoly on food writing in the Bay Area, I think we could have a more interesting, and troubling, discussion.\u003c/p>\n\u003cp>\u003cstrong>What subjects in food writing are you so over?\u003c/strong>\u003c/p>\n\u003cp>So-and-so always loved his/her grandmother's X. After working in corporate accounting for 10 years, he/she decided to follow his/her life's passion. Now he/she makes tiny batches of X with scrupulously sourced ingredients and sells X for $27 an ounce. What really gets me is when the moral of the story is supposed to be that you, O reader, are a more ethical person if you buy X. No, you're not! You're just buying a luxury product with a good story. I fall for the pitch every effing time.\u003c/p>\n\u003cp>\u003cstrong>Can you describe your former life as a cook and how it informs your writing?\u003c/strong>\u003c/p>\n\u003cp>I worked in restaurants all through college, from dishwasher on up to line cook, and then cooked here for a number of restaurants in the 1990s, aka the era of Tower Food. I was a sous chef at a couple of restaurants that are no longer in business. When I was working as an anonymous restaurant critic, I thanked my years behind the stove every week for training my taste memory--that ability to recall and recreate what you made the night (or week) before. Working in a professional kitchen also taught me to dissect what I was tasting and identify what was right and wrong in terms of seasoning and texture. As I move more into reporting and narrative story-telling, I hope that that experience will be a source of empathy for the people whose stories I'm telling.\u003c/p>\n\u003cp>\u003cstrong>What haven’t we seen from you (yet) that may emerge once you settle in at the \u003cem>Chron\u003c/em>?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>Features! Have I missed writing features, which was a big part of my job at the \u003cem>East Bay Express\u003c/em> and \u003cem>Seattle Weekly\u003c/em>. My M.O. as a critic is writing about food as an aspect of culture, not just a sensory experience. Searching out peak flavor experiences is a huge part of my M.O., but at the same time, we food writers spend so much time focused on what tastes great that we neglect interesting food stories that don't necessarily result in transcendent meals. Do Vietnamese Cajun crawfish boils, Chinese all-you-can-eat shabu-shabu houses, and food-truck sliders tell us something interesting about how we eat in the Bay Area? I've always thought so. \u003c/p>\n\u003cp>\u003cstrong>A visitor to San Francisco wants to know where to eat: What do you suggest and why?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>First rule: They'd have to answer more questions. How much do you want to spend? What kinds of cuisines don't you get to eat back home? How out-there do you like your food? I'm not going to send you to \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a> if you really just want cracked crab at \u003ca href=\"http://www.zagat.com/r/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>. Me: I want both.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Michael Mina Dishes Details for Pabu and The Ramen Bar",
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"content": "\u003cfigure id=\"attachment_80197\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Michael-Mina-headshot700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Michael-Mina-headshot700.jpg\" alt=\"Michael Mina. Photo credit: Mina Group\" width=\"500\" class=\"size-full wp-image-80197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Mina. Photo credit: Mina Group\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://michaelmina.net/\" target=\"_blank\">Chef Michael Mina\u003c/a> may be an expert in refined American cuisine and seafood, creating dishes that are elevated, memorable and delicious—his beef tartare from the now shuttered but much beloved Aqua Restaurant is a fine Exhibit A. The Master Chef is also adept at launching restaurants that are exciting and on-trend. For the Bay Area, we can look forward to the opening of Pabu and The Ramen Bar in the near future. Mina shared tasty details about the concepts with Bay Area Bites recently. His comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_80199\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Robatayaki-Chicken1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Robatayaki-Chicken1000.jpg\" alt=\"Robatayaki Chicken. Photo credit: Mina Group \" width=\"1000\" height=\"667\" class=\"size-full wp-image-80199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robatayaki Chicken. Photo credit: Mina Group \u003c/figcaption>\u003c/figure>\n\u003cp> \u003cbr>\n\u003cstrong>Bay Area Bites: Tell us about Pabu and The Ramen Bar.\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Mina:\u003c/strong> We couldn’t be more excited about this opening. Pabu and The Ramen Bar are slated to open in mid-June at 101 California in the FiDi. Pabu and The Ramen Bar is a collaboration and partnership between myself and \u003ca href=\"http://www.hanajapanese.com/chef.html\" target=\"_blank\">Ken Tominaga\u003c/a>, owner and chef of the famed Hana Sushi in Sonoma County. \u003c/p>\n\u003cp>My family and I have been regulars at Ken’s restaurant for years, and I’ve been looking for the right project to work with him on. I have been very fortunate, and at this stage in my career, the most rewarding opportunity is to build partnerships with chefs like Ken that need and deserve a showcase that this opening will create. \u003c/p>\n\u003cp>Ken has always wanted to do a big Japanese concept in San Francisco – it’s been a lifelong dream of his. When this opportunity presented itself and 101 California Street became available, I toured it and knew immediately that it would be perfect our collaboration. \u003c/p>\n\u003cfigure id=\"attachment_80196\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Lotus-Root1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Lotus-Root1000.jpg\" alt=\"Lotus root. Photo credit: Mina Group \" width=\"1000\" height=\"667\" class=\"size-full wp-image-80196\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lotus root. Photo credit: Mina Group \u003c/figcaption>\u003c/figure>\n\u003cp>Pabu will be a modern \u003cem>izakaya\u003c/em> and sushi bar offering authentic, and high caliber Japanese cuisine, and contemporary takes on traditional Japanese dining options including a sushi bar, \u003cem>izakaya\u003c/em>, robata grill and a specialized \u003cem>Shabu Shabu\u003c/em> program. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Ramen Bar, my first fast casual concept, will include both a take-out and dine in option, and feature signature ramen bowls from Ken, which will include fresh noodles, a choice of homemade broths, proteins, and an abundance of on site, freshly-grown vegetables and greens from our indoor/outdoor urban garden. This space will also include a unique bar concept highlighting the best in Japanese whisky, beer and sake. \u003c/p>\n\u003cfigure id=\"attachment_80201\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Sashimi1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Sashimi1000.jpg\" alt=\"Sashimi. Photo credit: Mina Group \" width=\"1000\" height=\"666\" class=\"size-full wp-image-80201\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sashimi. Photo credit: Mina Group \u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What dishes can folks look forward to for both spots?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Mina:\u003c/strong> We’ve got a lot of really cool things: at Pabu, an a la carte menu will be available in the \u003ca href=\"http://en.wikipedia.org/wiki/Izakaya\">\u003cem>izakaya\u003c/em>\u003c/a> and dining room highlighting seasonal small plates, grilled items from a robata grill, rice, and noodle and soup dishes for the everyday.\u003c/p>\n\u003cfigure id=\"attachment_80198\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Okonomiyaki1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Okonomiyaki1000.jpg\" alt=\"Okonomiyaki. Photo credit: Mina Group \" width=\"1000\" height=\"667\" class=\"size-full wp-image-80198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Okonomiyaki. Photo credit: Mina Group \u003c/figcaption>\u003c/figure>\n\u003cp>Some of my favorites from the menu include Ken’s award-winning sushi and sashimi, skewers, and tempura, as well as Ken’s “Happy Spoon” oyster topped with uni, ikura, tobiko and ponzu crème fraiche.\u003c/p>\n\u003cfigure id=\"attachment_80195\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Happy-Spoon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Happy-Spoon1000.jpg\" alt=\"Happy Spoon. Photo credit: Mina Group\" width=\"1000\" height=\"667\" class=\"size-full wp-image-80195\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Happy Spoon. Photo credit: Mina Group\u003c/figcaption>\u003c/figure>\n\u003cp>In the formal dining room, we’ll also be featuring two \u003ca href=\"http://en.wikipedia.org/wiki/Omakase\">\u003cem>omakase\u003c/em>\u003c/a> menus – one is a traditional representation of Japanese products and technique while another is the Sushi Nigiri Tasting Menu. \u003c/p>\n\u003cp>We will also be featuring a specialized \u003ca href=\"http://en.wikipedia.org/wiki/Shabu-shabu\">\u003cem>Shabu Shabu\u003c/em>\u003c/a> service, emphasizing a unique and interactive clean eating experience for the guest – featuring \u003ca href=\"http://wagyu.gourmet55.com/en/whats-wagyu\">A4 and A5 Wagyu\u003c/a> and fresh vegetables cooked in savory broths at their tables.\u003c/p>\n\u003cp>At The Ramen Bar, we will be highlighting four ramen offerings including our Tokyo Chicken Shio with beer can chicken and shio kombu (edible kelp), and our Kaisen Miso with shrimp, crab and Tokyo negi (Japanese onions).\u003c/p>\n\u003cp>There will also be a seasonal soba offering at The Ramen Bar with house-made gluten-free chilled noodles and broth. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How will this be different from the Baltimore Pabu you opened with Ken Tominaga?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mina:\u003c/strong> Both Ken and I have been on the hunt for the perfect location for this Japanese venture and while the opportunity first arose in Baltimore at the Four Seasons, San Francisco had always been the ideal market for both Pabu and The Ramen Bar. I’ve known 101 California as a neighbor for many years, and always thought it could be the perfect spot for an upcoming project. When the space became available, I showed it to Ken, and he fell in love with it immediately. \u003c/p>\n\u003cp>Obviously this project will be much bigger than the Baltimore restaurant – in terms of space. We have 10,000 square feet to work with, and are excited to take full advantage of the picturesque and natural indoor and outdoor setting to grow our own downtown herb and vegetable garden. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you think the ramen scene is like in the Bay Area? How do we compare with other cities like Baltimore?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mina:\u003c/strong> In many ways, I think the ramen scene in the Bay Area, especially in San Francisco, is still burgeoning. It still exists in the underground and has an almost cult following. With The Ramen Bar, I want to create a bigger platform for this style of Japanese cuisine, and make it more accessible for locals. Our location at 101 California is perfect for this, and why we’ve decided on doing both dine in and take out options with The Ramen Bar. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your guilty food pleasure?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mina:\u003c/strong> I love roasted nuts, especially pistachios. They are my go-to late night snack.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Are you still doing the East Indian concept on Steuart Street?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mina:\u003c/strong> Right now we are focusing all of our attention and energy on the opening of Pabu and The Ramen Bar. It’s the concept I’ve always wanted to do in San Francisco, and feel incredibly lucky to have Ken to partner with on this opening.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\nPabu and The Ramen Bar (slated to open in mid-June)\u003cbr>\n101 California Street \u003ca href=\"http://goo.gl/mflXrD\">Map\u003c/a>\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChefMichaelMina\" target=\"_blank\">@ChefMichaelMina\u003c/a>, \u003ca href=\"https://twitter.com/PabuSF\" target=\"_blank\">@PabuSF\u003c/a>, \u003ca href=\"https://twitter.com/RamenBarSF\" target=\"_blank\">@RamenBarSF\u003c/a>\u003c/p>\n\n",
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"excerpt": "Pabu and The Ramen Bar, slated to open in mid-June, will be among the hottest new restaurants in San Francisco. Chef Michael Mina shares with Mary Ladd his favorite dishes from ramen to sushi, as well as the fate of his East Indian concept on Steuart Street.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80197\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Michael-Mina-headshot700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Michael-Mina-headshot700.jpg\" alt=\"Michael Mina. Photo credit: Mina Group\" width=\"500\" class=\"size-full wp-image-80197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Mina. Photo credit: Mina Group\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://michaelmina.net/\" target=\"_blank\">Chef Michael Mina\u003c/a> may be an expert in refined American cuisine and seafood, creating dishes that are elevated, memorable and delicious—his beef tartare from the now shuttered but much beloved Aqua Restaurant is a fine Exhibit A. The Master Chef is also adept at launching restaurants that are exciting and on-trend. For the Bay Area, we can look forward to the opening of Pabu and The Ramen Bar in the near future. Mina shared tasty details about the concepts with Bay Area Bites recently. His comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_80199\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Robatayaki-Chicken1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Robatayaki-Chicken1000.jpg\" alt=\"Robatayaki Chicken. Photo credit: Mina Group \" width=\"1000\" height=\"667\" class=\"size-full wp-image-80199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robatayaki Chicken. Photo credit: Mina Group \u003c/figcaption>\u003c/figure>\n\u003cp> \u003cbr>\n\u003cstrong>Bay Area Bites: Tell us about Pabu and The Ramen Bar.\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Mina:\u003c/strong> We couldn’t be more excited about this opening. Pabu and The Ramen Bar are slated to open in mid-June at 101 California in the FiDi. Pabu and The Ramen Bar is a collaboration and partnership between myself and \u003ca href=\"http://www.hanajapanese.com/chef.html\" target=\"_blank\">Ken Tominaga\u003c/a>, owner and chef of the famed Hana Sushi in Sonoma County. \u003c/p>\n\u003cp>My family and I have been regulars at Ken’s restaurant for years, and I’ve been looking for the right project to work with him on. I have been very fortunate, and at this stage in my career, the most rewarding opportunity is to build partnerships with chefs like Ken that need and deserve a showcase that this opening will create. \u003c/p>\n\u003cp>Ken has always wanted to do a big Japanese concept in San Francisco – it’s been a lifelong dream of his. When this opportunity presented itself and 101 California Street became available, I toured it and knew immediately that it would be perfect our collaboration. \u003c/p>\n\u003cfigure id=\"attachment_80196\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Lotus-Root1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Lotus-Root1000.jpg\" alt=\"Lotus root. Photo credit: Mina Group \" width=\"1000\" height=\"667\" class=\"size-full wp-image-80196\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lotus root. Photo credit: Mina Group \u003c/figcaption>\u003c/figure>\n\u003cp>Pabu will be a modern \u003cem>izakaya\u003c/em> and sushi bar offering authentic, and high caliber Japanese cuisine, and contemporary takes on traditional Japanese dining options including a sushi bar, \u003cem>izakaya\u003c/em>, robata grill and a specialized \u003cem>Shabu Shabu\u003c/em> program. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Ramen Bar, my first fast casual concept, will include both a take-out and dine in option, and feature signature ramen bowls from Ken, which will include fresh noodles, a choice of homemade broths, proteins, and an abundance of on site, freshly-grown vegetables and greens from our indoor/outdoor urban garden. This space will also include a unique bar concept highlighting the best in Japanese whisky, beer and sake. \u003c/p>\n\u003cfigure id=\"attachment_80201\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Sashimi1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Sashimi1000.jpg\" alt=\"Sashimi. Photo credit: Mina Group \" width=\"1000\" height=\"666\" class=\"size-full wp-image-80201\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sashimi. Photo credit: Mina Group \u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What dishes can folks look forward to for both spots?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Mina:\u003c/strong> We’ve got a lot of really cool things: at Pabu, an a la carte menu will be available in the \u003ca href=\"http://en.wikipedia.org/wiki/Izakaya\">\u003cem>izakaya\u003c/em>\u003c/a> and dining room highlighting seasonal small plates, grilled items from a robata grill, rice, and noodle and soup dishes for the everyday.\u003c/p>\n\u003cfigure id=\"attachment_80198\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Okonomiyaki1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Okonomiyaki1000.jpg\" alt=\"Okonomiyaki. Photo credit: Mina Group \" width=\"1000\" height=\"667\" class=\"size-full wp-image-80198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Okonomiyaki. Photo credit: Mina Group \u003c/figcaption>\u003c/figure>\n\u003cp>Some of my favorites from the menu include Ken’s award-winning sushi and sashimi, skewers, and tempura, as well as Ken’s “Happy Spoon” oyster topped with uni, ikura, tobiko and ponzu crème fraiche.\u003c/p>\n\u003cfigure id=\"attachment_80195\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Happy-Spoon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Happy-Spoon1000.jpg\" alt=\"Happy Spoon. Photo credit: Mina Group\" width=\"1000\" height=\"667\" class=\"size-full wp-image-80195\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Happy Spoon. Photo credit: Mina Group\u003c/figcaption>\u003c/figure>\n\u003cp>In the formal dining room, we’ll also be featuring two \u003ca href=\"http://en.wikipedia.org/wiki/Omakase\">\u003cem>omakase\u003c/em>\u003c/a> menus – one is a traditional representation of Japanese products and technique while another is the Sushi Nigiri Tasting Menu. \u003c/p>\n\u003cp>We will also be featuring a specialized \u003ca href=\"http://en.wikipedia.org/wiki/Shabu-shabu\">\u003cem>Shabu Shabu\u003c/em>\u003c/a> service, emphasizing a unique and interactive clean eating experience for the guest – featuring \u003ca href=\"http://wagyu.gourmet55.com/en/whats-wagyu\">A4 and A5 Wagyu\u003c/a> and fresh vegetables cooked in savory broths at their tables.\u003c/p>\n\u003cp>At The Ramen Bar, we will be highlighting four ramen offerings including our Tokyo Chicken Shio with beer can chicken and shio kombu (edible kelp), and our Kaisen Miso with shrimp, crab and Tokyo negi (Japanese onions).\u003c/p>\n\u003cp>There will also be a seasonal soba offering at The Ramen Bar with house-made gluten-free chilled noodles and broth. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How will this be different from the Baltimore Pabu you opened with Ken Tominaga?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mina:\u003c/strong> Both Ken and I have been on the hunt for the perfect location for this Japanese venture and while the opportunity first arose in Baltimore at the Four Seasons, San Francisco had always been the ideal market for both Pabu and The Ramen Bar. I’ve known 101 California as a neighbor for many years, and always thought it could be the perfect spot for an upcoming project. When the space became available, I showed it to Ken, and he fell in love with it immediately. \u003c/p>\n\u003cp>Obviously this project will be much bigger than the Baltimore restaurant – in terms of space. We have 10,000 square feet to work with, and are excited to take full advantage of the picturesque and natural indoor and outdoor setting to grow our own downtown herb and vegetable garden. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you think the ramen scene is like in the Bay Area? How do we compare with other cities like Baltimore?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mina:\u003c/strong> In many ways, I think the ramen scene in the Bay Area, especially in San Francisco, is still burgeoning. It still exists in the underground and has an almost cult following. With The Ramen Bar, I want to create a bigger platform for this style of Japanese cuisine, and make it more accessible for locals. Our location at 101 California is perfect for this, and why we’ve decided on doing both dine in and take out options with The Ramen Bar. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your guilty food pleasure?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mina:\u003c/strong> I love roasted nuts, especially pistachios. They are my go-to late night snack.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Are you still doing the East Indian concept on Steuart Street?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mina:\u003c/strong> Right now we are focusing all of our attention and energy on the opening of Pabu and The Ramen Bar. It’s the concept I’ve always wanted to do in San Francisco, and feel incredibly lucky to have Ken to partner with on this opening.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\nPabu and The Ramen Bar (slated to open in mid-June)\u003cbr>\n101 California Street \u003ca href=\"http://goo.gl/mflXrD\">Map\u003c/a>\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChefMichaelMina\" target=\"_blank\">@ChefMichaelMina\u003c/a>, \u003ca href=\"https://twitter.com/PabuSF\" target=\"_blank\">@PabuSF\u003c/a>, \u003ca href=\"https://twitter.com/RamenBarSF\" target=\"_blank\">@RamenBarSF\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Watch the Check, Please! Bay Area Season 9 Premiere!",
"title": "Watch the Check, Please! Bay Area Season 9 Premiere!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_79505\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cp-901group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cp-901group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the premiere episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-79505\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the premiere episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area's\u003c/strong>\u003c/a> Season 9 premiere airs this eve, Thursday April 3, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>TONIGHT!\u003c/strong> \u003ca href=\"http://somastreatfoodpark.com/\">SoMa StrEat Food Park\u003c/a> will be screening the premiere of the new season of Check, Please! Bay Area on their big screen at 7:30pm. The Bacon Bacon truck will be there from 5-9pm along with the Food Park’s Urban Air Night Market which starts at 7pm.\u003c/p>\n\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/check-please-bay-area-season-9-premiere-bacon-bacon-plaj-restaurant-evvia-estiatorio/\">premiere episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>San Francisco's \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/bacon-bacon-food-truck-information/\">\u003cstrong>Bacon Bacon\u003c/strong>\u003c/a> Food Truck serves up grass fed bacon cheddar burgers and Porky Fries\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/baconbacon600x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/baconbacon600x300.jpg\" alt=\"Porky Fries\" width=\"600\" height=\"300\" class=\"aligncenter size-full wp-image-79972\">\u003c/a>\u003c/p>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/plaj-restaurant-info/\">\u003cstrong>Pläj\u003c/strong>\u003c/a> (pronounced \"Play\") in San Francisco, serves Scandinavian cuisine with a California sensibility\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/plaj-600x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/plaj-600x300.jpg\" alt=\"Plaj Platter\" width=\"600\" height=\"300\" class=\"aligncenter size-full wp-image-79974\">\u003c/a>\u003c/p>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/evvia-estiatorio-restaurant-info/\">\u003cstrong>Evvia Estiatorio\u003c/strong>\u003c/a>, a Greek restaurant in Palo Alto specializes in traditional hearty Lamb dishes, Whole Fish, and Moussaka\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/evvia-600x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/evvia-600x300.jpg\" alt=\"Lamb Chops\" width=\"600\" height=\"300\" class=\"aligncenter size-full wp-image-79973\">\u003c/a>\u003c/p>\n\u003c/ul>\n\u003cp> To complement the featured Greek restaurant, host and wine expert Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/greek-wines-check-please-bay-area-wine-tips/\">Greek wines\u003c/a>. \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=14NqmYoFWiY]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Check, Please! Bay Area’s Season 9 premiere airs this eve, Thursday April 3, at 7:30pm on KQED 9. And if you don't have a TV and want to watch the show online, the full episode is available on the Check, Please! Bay Area website. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79505\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cp-901group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cp-901group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the premiere episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-79505\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the premiere episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area's\u003c/strong>\u003c/a> Season 9 premiere airs this eve, Thursday April 3, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>TONIGHT!\u003c/strong> \u003ca href=\"http://somastreatfoodpark.com/\">SoMa StrEat Food Park\u003c/a> will be screening the premiere of the new season of Check, Please! Bay Area on their big screen at 7:30pm. The Bacon Bacon truck will be there from 5-9pm along with the Food Park’s Urban Air Night Market which starts at 7pm.\u003c/p>\n\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/check-please-bay-area-season-9-premiere-bacon-bacon-plaj-restaurant-evvia-estiatorio/\">premiere episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>San Francisco's \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/bacon-bacon-food-truck-information/\">\u003cstrong>Bacon Bacon\u003c/strong>\u003c/a> Food Truck serves up grass fed bacon cheddar burgers and Porky Fries\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/baconbacon600x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/baconbacon600x300.jpg\" alt=\"Porky Fries\" width=\"600\" height=\"300\" class=\"aligncenter size-full wp-image-79972\">\u003c/a>\u003c/p>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/plaj-restaurant-info/\">\u003cstrong>Pläj\u003c/strong>\u003c/a> (pronounced \"Play\") in San Francisco, serves Scandinavian cuisine with a California sensibility\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/plaj-600x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/plaj-600x300.jpg\" alt=\"Plaj Platter\" width=\"600\" height=\"300\" class=\"aligncenter size-full wp-image-79974\">\u003c/a>\u003c/p>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/evvia-estiatorio-restaurant-info/\">\u003cstrong>Evvia Estiatorio\u003c/strong>\u003c/a>, a Greek restaurant in Palo Alto specializes in traditional hearty Lamb dishes, Whole Fish, and Moussaka\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/evvia-600x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/evvia-600x300.jpg\" alt=\"Lamb Chops\" width=\"600\" height=\"300\" class=\"aligncenter size-full wp-image-79973\">\u003c/a>\u003c/p>\n\u003c/ul>\n\u003cp> To complement the featured Greek restaurant, host and wine expert Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/greek-wines-check-please-bay-area-wine-tips/\">Greek wines\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/14NqmYoFWiY'\n title='//www.youtube.com/embed/14NqmYoFWiY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "5 Bites: Satisfy Your Indian Curry and Chaat Cravings in and Around Fremont",
"title": "5 Bites: Satisfy Your Indian Curry and Chaat Cravings in and Around Fremont",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_79428\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/chaatbhavan4.jpg\" alt=\"Bhel Thali\" width=\"1000\" height=\"570\" class=\"size-full wp-image-79428\">\u003cfigcaption class=\"wp-caption-text\">Bhel Thali from Chaat Bhavan.\u003c/figcaption>\u003c/figure>\n\u003cp>With a sizable Asian population according \u003ca href=\"http://factfinder2.census.gov/faces/tableservices/jsf/pages/productview.xhtml?pid=DEC_10_DP_DPDP1\" target=\"_blank\">to the most recent census\u003c/a>, Fremont's thriving Indian community outnumbers all others in the city. Venture over to this diverse area and you'll discover numerous restaurants and shops to explore. From creamy Northern Indian curries to South Indian dosas, there's a marvelous variety of regional cuisines to sample. Let us know your local favorites in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"79669,79670,79671,79672,79673,79674,79675,79677,79676\"]\u003c/p>\n\u003cp>It's worth taking a trip to Newark for \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Dosa\" target=\"_blank\">dosas\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Vada_(food)\" target=\"_blank\">vadas\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Uttapam\" target=\"_blank\">uthappam\u003c/a>\u003c/em> and other traditional South Indian specialties at Ganesh Bhavan -- and be sure to bring your appetite. Kick off a hearty meal with a popular accompaniment to their mouthwatering dishes: \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sambar_(dish)\" target=\"_blank\">sambar\u003c/a>\u003c/em>, a spicy, piping hot vegetable stew with lentils, eggplant and potatoes and a complementary plate of thin, cracker-like \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Papadum\" target=\"_blank\">papadum\u003c/a>\u003c/em>. Be sure to indulge in some\u003cem> \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Idli\" target=\"_blank\">idli\u003c/a>\u003c/em>,\u003cem> \u003c/em>\u003c/em>spongy, steamed lentil and rice flour cakes served with fresh coconut-chilies and spicy tomato chutneys. A savory relative of doughnuts are \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Vada_(food)\" target=\"_blank\">medhu vada\u003c/a>\u003c/em>, fried lentil treats with a dash of chilies and spices. The arrival of the visually stunning \u003cem>dosa\u003c/em> is always a show-stopper. The oversized crepe will dwarf your plate and stuff your belly -- especially if you order a \u003cem>masala dosa\u003c/em> that's chock-full of potatoes, peas, onions and spices. Another fine shareable snack, tomato and peas \u003cem>uthappam\u003c/em>, is a large, spicy pancake made with the same fermented rice and black lentils batter as \u003cem>dosas\u003c/em>. And if you still have room for anything else, dig into a bowl of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pongal_(dish)\" target=\"_blank\">pongal\u003c/a>\u003c/em>, a rich, risotto-like rice dish with \u003ca href=\"http://en.wikipedia.org/wiki/Dal\" target=\"_blank\">dal\u003c/a>, cashews and swirls of \u003ca href=\"http://en.wikipedia.org/wiki/Ghee\" target=\"_blank\">ghee\u003c/a>. While these dishes are commonly eaten at breakfast, Ganesh Bhavan is open for the lunch and dinner crowd except on Mondays.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/ganesh-bhavan-newark\" target=\"_blank\">Ganesh Bhavan\u003c/a>\u003c/strong>\u003cbr>\n39742 Cedar Blvd. [\u003ca href=\"https://goo.gl/maps/QTayt\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNewark, CA 94560\u003cbr>\nPh: (510) 573-4056\u003cbr>\nHours: Tue-Sun 11am-9:30pm; Closed Mondays\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"79579,79580,79581,79582,79583,79584,79585,79586,79587,79588\"]\u003c/p>\n\u003cp>If you're in the mood for some finger-licking good Indian snacks -- \u003cem>chaat\u003c/em> means \"to lick\" in Hindi -- head to Chatpatta Corner for an excellent array of delights that equal the goodies of Mumbai street vendors. Peruse one of their helpful info cards that gives you an explanation of the menu in case you're unsure of what to order. You can nosh right at the counter as soon as you're served, or take your dishes back to your table. If you want to take a DIY approach, you'll get the ingredients for \u003ca href=\"http://en.wikipedia.org/wiki/Panipuri\" target=\"_blank\">\u003cem>pani puri\u003c/em>\u003c/a> in separate bowls; crack open the crispy \u003cem>puri\u003c/em> shells and fill them with chickpeas, potatoes, chutneys and tamarind water (the \u003cem>pani\u003c/em>.) \u003cem>Tikki\u003c/em> and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kachori\" target=\"_blank\">kachori\u003c/a>\u003c/em> with \u003cem>masala choley\u003c/em> is a warm, sweet-and-sour melange of potato patties, fried lentil-filled pastries, chickpea curry and other typical \u003cem>chaat\u003c/em> toppings. Wash it all down with a sweet \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Lassi\" target=\"_blank\">lassi\u003c/a>\u003c/em> yogurt drink. The \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Trachyspermum_ammi\" target=\"_blank\">Ajwain\u003c/a> paratha\u003c/em> flatbread is peppered with a fragrant spice similar in flavor to thyme and perfect for eating with a dollop of fresh yogurt and a bite of piquant pickles. Dip your corn flour flatbread, \u003cem>maka roti,\u003c/em> into a big helping of \u003cem>saag\u003c/em>, or spinach curry, which comes with a complimentary glass of refreshing \u003ca href=\"http://en.wikipedia.org/wiki/Chaas\" target=\"_blank\">\u003cem>chaas\u003c/em>\u003c/a>, a tangy, buttermilk drink seasoned with cumin and salt. Or top it with spoonfuls of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Aloo_gobi\" target=\"_blank\">aloo gobi\u003c/a> cauliflower curry \u003c/em>. Sadly, they were out of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pav_Bhaji\" target=\"_blank\">pav bhaj\u003c/a>i\u003c/em> when I stopped by, but that'll give me an excuse to go back again soon. There's also a second location inside the \u003ca href=\"http://www.newindiabazar.us/\" target=\"_blank\">New Indian Bazar\u003c/a> grocery store on Mowry Avenue.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chatpattacorner.wix.com/fremontca94555\" target=\"_blank\">Chatpatta Corner\u003c/a>\u003c/strong>\u003cbr>\n34751 Ardenwood Blvd. [\u003ca href=\"https://goo.gl/maps/JjR41\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFremont, CA 94555\u003cbr>\nPh: (510) 505-0400\u003cbr>\nHours: Tue-Sun 11:30am-8pm\u003cbr>\nPrice range: Price range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"79425,79433,79427,79426,79428,79429,79431,79430,79432\"]\u003c/p>\n\u003cp>Located just off of the I-880, Chaat Bhavan is convenient vegetarian eatery to stop for a quick and cheap meal if you're on your way to the \u003ca href=\"http://www.indiacashandcarry.com/\" target=\"_blank\">India Cash and Carry\u003c/a> or other nearby shops for Indian groceries. Despite the fact the dining room is undergoing a renovation, their deliciously prepared dishes emerge from the kitchen at a brisk pace. All items are priced under $10 and include \u003ca href=\"http://en.wikipedia.org/wiki/Punjabi_cuisine\" target=\"_blank\">Punjabi\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Gujarati\" target=\"_blank\">Gujarati\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Indian_Chinese_cuisine\" target=\"_blank\">Desi Chinese\u003c/a> and South Indian snacks, curries, freshly baked breads from their \u003ca href=\"http://en.wikipedia.org/wiki/Tandoor\" target=\"_blank\">\u003cem>tandoor\u003c/em>\u003c/a> and even wraps. The \u003cem>chaat samosa\u003c/em> comes with two fried potato-filled pastries smothered with a sweet chickpea curry, spicy chutney and onions. It pairs well with the heaping platter of cool, crunchy \u003cem>bhel puri\u003c/em> that's the main highlight of the \u003cem>bhel thali\u003c/em> special. Generally made with puffed rice, bits of \u003cem>papdis\u003c/em> or baked crackers, housemade \u003cem>sev\u003c/em> (fried chickpea flour noodles), onions, lentils, cilantro and chutney, it's a popular Indian street food treat. This \u003ca href=\"http://en.wikipedia.org/wiki/Thali\" target=\"_blank\">\u003cem>thali\u003c/em>\u003c/a> comes with two small servings of the vegetable curries of the day, your choice of \u003ca href=\"http://en.wikipedia.org/wiki/Roti\" target=\"_blank\">\u003cem>roti\u003c/em>\u003c/a> or \u003ca href=\"http://en.wikipedia.org/wiki/Paratha\" target=\"_blank\">\u003cem>paratha\u003c/em>\u003c/a> flatbread, \u003cem>kadhi\u003c/em> (a simmered yogurt and chickpea flour gravy), jasmine rice, \u003ca href=\"http://en.wikipedia.org/wiki/Raita\" target=\"_blank\">\u003cem>raita\u003c/em>\u003c/a> (yogurt accompaniment with raw vegetables and spices to cool your palate), \u003cem>papadum\u003c/em>, and rice pudding, or \u003ca href=\"http://en.wikipedia.org/wiki/Kheer\" target=\"_blank\">\u003cem>kheer\u003c/em>\u003c/a>, for dessert. You also get your choice of soda, tea, or \u003cem>chaas\u003c/em>. Scoop up their version of \u003cem>saag paneer\u003c/em>, a rich, savory spinach curry made with housemade cheese, with pieces of their fresh \u003cem>masala roti\u003c/em>. You can also get a 10-pack bag of their whole wheat \u003cem>rotis\u003c/em> to go. And one of my personal favorites, the richly flavored \u003cem>dal makhani\u003c/em> is prepared with a mix of black lentils, kidney and mung beans. Vegan, gluten-free and \u003ca href=\"http://en.wikipedia.org/wiki/Jainism\" target=\"_blank\">Jain\u003c/a> options are also denoted on the menu. And there's a \u003ca href=\"http://chaatbhavan.com/locations/\" target=\"_blank\">second location\u003c/a> in Sunnyvale, another popular Indian enclave, on the other side of the bay.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chaatbhavan.com/\" target=\"_blank\">Chaat Bhavan\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003c/strong>5355 Mowry Ave. [\u003ca href=\"https://goo.gl/maps/MML2e\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFremont, CA 94538\u003cbr>\nPh: (510) 795-1100\u003cbr>\nHours: Everyday from 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chaatbhavan\" target=\"_blank\">Chaat Bhavan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chaatbhavan\" target=\"_blank\">@chaatbhavan\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"79696,79697,79701,79700,79699,79702,79703,79698,79704\"]\u003c/p>\n\u003cp>The \u003ca href=\"http://en.wikipedia.org/wiki/Kerala\" target=\"_blank\">southern state of Kerala\u003c/a> in India is known for its delectable seafood curries, and Red Chillies draws its inspiration from its northernmost coastal region of \u003ca href=\"http://en.wikipedia.org/wiki/Malabar_region\" target=\"_blank\">Malabar\u003c/a>. Walk into their doors during the busy lunchtime rush, and you'll have to wait a bit to get seated for their extensive buffet. On the afternoon I dropped by, I visited the buffet twice in order to sample all of their offerings: vegetable \u003ca href=\"http://en.wikipedia.org/wiki/Pakora\" target=\"_blank\">\u003cem>pakoras\u003c/em>\u003c/a>, or fritters; seasoned jasmine rice; \u003ca href=\"http://en.wikipedia.org/wiki/Thoran\" target=\"_blank\">\u003cem>thoran\u003c/em>\u003c/a>, a Keralite cabbage-based dish;\u003cem> dal\u003c/em>; \u003cem>potato moily\u003c/em>, a South Indian coconut and turmeric curry; a vegetable and \u003cem>paneer kuruma,\u003c/em> or curry, that's often eaten with \u003ca href=\"http://en.wikipedia.org/wiki/Parotta\" target=\"_blank\">\u003cem>porotta\u003c/em>\u003c/a>, a Kerala-style wheat flatbread; \u003ca href=\"http://en.wikipedia.org/wiki/Chicken_65\" target=\"_blank\">\u003cem>Chicken 65\u003c/em>\u003c/a>, a spicy fried chicken dish that hails from \u003ca href=\"http://en.wikipedia.org/wiki/Tamil_Nadu\" target=\"_blank\">Tamil Nadu\u003c/a>; a classic Malabar fish curry; fiery chicken pepper masala; juicy goat curry; \u003cem>papadum\u003c/em>. I managed to make room for a small cup of complimentary chai and the milky \u003cem>vermicelli payasam\u003c/em> for dessert. Go there on Sundays afternoons for an even more deluxe Keralite buffet.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://myredchillies.com/\" target=\"_blank\">Red Chillies\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003c/strong>167 S. Main St. [\u003ca href=\"https://goo.gl/maps/u8mIs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nMilpitas, CA 95035\u003cbr>\nPh: (408) 418-4778\u003cbr>\nHours: Lunch Buffet Mon, Wed, Thu, Fri 11:30am-2pm\u003cbr>\nSaturday Lunch (a la carte only) 12-3pm\u003cbr>\nSpecial Kerala Sunday Lunch Buffet 12-3pm\u003cbr>\nDinner: Sun, Mon, Wed, Thu (a la carte only) 6-9pm\u003cbr>\nFri-Sat (a la carte only) 6-9:30pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"79592,79593,79594,79595,79596,79597,79598,79599,79600\"]\u003c/p>\n\u003cp>Neighboring the \u003ca href=\"http://www.thespicehouse.com/\" target=\"_blank\">Spice House\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/monish-music-entertainment-union-city\" target=\"_blank\">Monish Music\u003c/a> in Union City, Kabila Cuisine of India specializes in Northern Indian cooking. I arrived too late one afternoon for their all-you-can eat lunch buffet, but ordering a la carte was no disappointment. The sizzling platter of lamb sausage, chicken and shrimp in the \u003cem>tandoori\u003c/em> mixed grill is a generous helping of succulent meat. All too often, \u003ca href=\"http://en.wikipedia.org/wiki/Chicken_tikka_masala\" target=\"_blank\">\u003cem>chicken tikka masala\u003c/em>\u003c/a> is drowning in a pool of excessive heavy cream, but their version held back on the dairy and was teeming with flavorful tomatoes and spices. Sop up the sauce with buttery garlic \u003ca href=\"http://en.wikipedia.org/wiki/Naan\" target=\"_blank\">\u003cem>naan\u003c/em>\u003c/a> or puffy \u003ca href=\"http://en.wikipedia.org/wiki/Puri_(food)\" target=\"_blank\">\u003cem>poori\u003c/em>\u003c/a>. And there's plenty of goat dishes available, including a goat \u003ca href=\"http://en.wikipedia.org/wiki/Biryani\" target=\"_blank\">\u003cem>biryani\u003c/em>\u003c/a> rice dish replete with tender pieces of short ribs. If you don't have time to peruse their lavish sweets counter for dessert, a sugary \u003cem>lassi\u003c/em> will finish up your meal nicely.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://kabilarestaurant.com/\" target=\"_blank\">Kabila Cuisine of India\u003c/a>\u003c/strong>\u003cbr>\n29286 Union City Blvd. [\u003ca href=\"https://goo.gl/maps/iK46H\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nUnion City, CA 94587\u003cbr>\nPh: (510) 471-6666\u003cbr>\nHours: Tue-Thu 11am-9:30pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nTue-Fri Lunch Buffet 11:30am-2pm \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>https://www.google.com/maps/d/embed?mid=z1ty7rbi_fOk.kQm5jC__9VwQ&\u003c/p>\n\n",
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"excerpt": "With a sizable Asian population according to the most recent census, Fremont's thriving Indian community outnumbers all others in the city. Venture over to this diverse area and you'll discover numerous restaurants and shops to explore. From creamy Northern Indian curries to South Indian dosas, there's a marvelous range of regional cuisines to sample. ",
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"description": "With a sizable Asian population according to the most recent census, Fremont's thriving Indian community outnumbers all others in the city. Venture over to this diverse area and you'll discover numerous restaurants and shops to explore. From creamy Northern Indian curries to South Indian dosas, there's a marvelous range of regional cuisines to sample. ",
"title": "5 Bites: Satisfy Your Indian Curry and Chaat Cravings in and Around Fremont | KQED",
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"headline": "5 Bites: Satisfy Your Indian Curry and Chaat Cravings in and Around Fremont",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79428\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/chaatbhavan4.jpg\" alt=\"Bhel Thali\" width=\"1000\" height=\"570\" class=\"size-full wp-image-79428\">\u003cfigcaption class=\"wp-caption-text\">Bhel Thali from Chaat Bhavan.\u003c/figcaption>\u003c/figure>\n\u003cp>With a sizable Asian population according \u003ca href=\"http://factfinder2.census.gov/faces/tableservices/jsf/pages/productview.xhtml?pid=DEC_10_DP_DPDP1\" target=\"_blank\">to the most recent census\u003c/a>, Fremont's thriving Indian community outnumbers all others in the city. Venture over to this diverse area and you'll discover numerous restaurants and shops to explore. From creamy Northern Indian curries to South Indian dosas, there's a marvelous variety of regional cuisines to sample. Let us know your local favorites in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's worth taking a trip to Newark for \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Dosa\" target=\"_blank\">dosas\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Vada_(food)\" target=\"_blank\">vadas\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Uttapam\" target=\"_blank\">uthappam\u003c/a>\u003c/em> and other traditional South Indian specialties at Ganesh Bhavan -- and be sure to bring your appetite. Kick off a hearty meal with a popular accompaniment to their mouthwatering dishes: \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sambar_(dish)\" target=\"_blank\">sambar\u003c/a>\u003c/em>, a spicy, piping hot vegetable stew with lentils, eggplant and potatoes and a complementary plate of thin, cracker-like \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Papadum\" target=\"_blank\">papadum\u003c/a>\u003c/em>. Be sure to indulge in some\u003cem> \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Idli\" target=\"_blank\">idli\u003c/a>\u003c/em>,\u003cem> \u003c/em>\u003c/em>spongy, steamed lentil and rice flour cakes served with fresh coconut-chilies and spicy tomato chutneys. A savory relative of doughnuts are \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Vada_(food)\" target=\"_blank\">medhu vada\u003c/a>\u003c/em>, fried lentil treats with a dash of chilies and spices. The arrival of the visually stunning \u003cem>dosa\u003c/em> is always a show-stopper. The oversized crepe will dwarf your plate and stuff your belly -- especially if you order a \u003cem>masala dosa\u003c/em> that's chock-full of potatoes, peas, onions and spices. Another fine shareable snack, tomato and peas \u003cem>uthappam\u003c/em>, is a large, spicy pancake made with the same fermented rice and black lentils batter as \u003cem>dosas\u003c/em>. And if you still have room for anything else, dig into a bowl of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pongal_(dish)\" target=\"_blank\">pongal\u003c/a>\u003c/em>, a rich, risotto-like rice dish with \u003ca href=\"http://en.wikipedia.org/wiki/Dal\" target=\"_blank\">dal\u003c/a>, cashews and swirls of \u003ca href=\"http://en.wikipedia.org/wiki/Ghee\" target=\"_blank\">ghee\u003c/a>. While these dishes are commonly eaten at breakfast, Ganesh Bhavan is open for the lunch and dinner crowd except on Mondays.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/ganesh-bhavan-newark\" target=\"_blank\">Ganesh Bhavan\u003c/a>\u003c/strong>\u003cbr>\n39742 Cedar Blvd. [\u003ca href=\"https://goo.gl/maps/QTayt\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNewark, CA 94560\u003cbr>\nPh: (510) 573-4056\u003cbr>\nHours: Tue-Sun 11am-9:30pm; Closed Mondays\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>If you're in the mood for some finger-licking good Indian snacks -- \u003cem>chaat\u003c/em> means \"to lick\" in Hindi -- head to Chatpatta Corner for an excellent array of delights that equal the goodies of Mumbai street vendors. Peruse one of their helpful info cards that gives you an explanation of the menu in case you're unsure of what to order. You can nosh right at the counter as soon as you're served, or take your dishes back to your table. If you want to take a DIY approach, you'll get the ingredients for \u003ca href=\"http://en.wikipedia.org/wiki/Panipuri\" target=\"_blank\">\u003cem>pani puri\u003c/em>\u003c/a> in separate bowls; crack open the crispy \u003cem>puri\u003c/em> shells and fill them with chickpeas, potatoes, chutneys and tamarind water (the \u003cem>pani\u003c/em>.) \u003cem>Tikki\u003c/em> and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kachori\" target=\"_blank\">kachori\u003c/a>\u003c/em> with \u003cem>masala choley\u003c/em> is a warm, sweet-and-sour melange of potato patties, fried lentil-filled pastries, chickpea curry and other typical \u003cem>chaat\u003c/em> toppings. Wash it all down with a sweet \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Lassi\" target=\"_blank\">lassi\u003c/a>\u003c/em> yogurt drink. The \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Trachyspermum_ammi\" target=\"_blank\">Ajwain\u003c/a> paratha\u003c/em> flatbread is peppered with a fragrant spice similar in flavor to thyme and perfect for eating with a dollop of fresh yogurt and a bite of piquant pickles. Dip your corn flour flatbread, \u003cem>maka roti,\u003c/em> into a big helping of \u003cem>saag\u003c/em>, or spinach curry, which comes with a complimentary glass of refreshing \u003ca href=\"http://en.wikipedia.org/wiki/Chaas\" target=\"_blank\">\u003cem>chaas\u003c/em>\u003c/a>, a tangy, buttermilk drink seasoned with cumin and salt. Or top it with spoonfuls of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Aloo_gobi\" target=\"_blank\">aloo gobi\u003c/a> cauliflower curry \u003c/em>. Sadly, they were out of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pav_Bhaji\" target=\"_blank\">pav bhaj\u003c/a>i\u003c/em> when I stopped by, but that'll give me an excuse to go back again soon. There's also a second location inside the \u003ca href=\"http://www.newindiabazar.us/\" target=\"_blank\">New Indian Bazar\u003c/a> grocery store on Mowry Avenue.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chatpattacorner.wix.com/fremontca94555\" target=\"_blank\">Chatpatta Corner\u003c/a>\u003c/strong>\u003cbr>\n34751 Ardenwood Blvd. [\u003ca href=\"https://goo.gl/maps/JjR41\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFremont, CA 94555\u003cbr>\nPh: (510) 505-0400\u003cbr>\nHours: Tue-Sun 11:30am-8pm\u003cbr>\nPrice range: Price range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located just off of the I-880, Chaat Bhavan is convenient vegetarian eatery to stop for a quick and cheap meal if you're on your way to the \u003ca href=\"http://www.indiacashandcarry.com/\" target=\"_blank\">India Cash and Carry\u003c/a> or other nearby shops for Indian groceries. Despite the fact the dining room is undergoing a renovation, their deliciously prepared dishes emerge from the kitchen at a brisk pace. All items are priced under $10 and include \u003ca href=\"http://en.wikipedia.org/wiki/Punjabi_cuisine\" target=\"_blank\">Punjabi\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Gujarati\" target=\"_blank\">Gujarati\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Indian_Chinese_cuisine\" target=\"_blank\">Desi Chinese\u003c/a> and South Indian snacks, curries, freshly baked breads from their \u003ca href=\"http://en.wikipedia.org/wiki/Tandoor\" target=\"_blank\">\u003cem>tandoor\u003c/em>\u003c/a> and even wraps. The \u003cem>chaat samosa\u003c/em> comes with two fried potato-filled pastries smothered with a sweet chickpea curry, spicy chutney and onions. It pairs well with the heaping platter of cool, crunchy \u003cem>bhel puri\u003c/em> that's the main highlight of the \u003cem>bhel thali\u003c/em> special. Generally made with puffed rice, bits of \u003cem>papdis\u003c/em> or baked crackers, housemade \u003cem>sev\u003c/em> (fried chickpea flour noodles), onions, lentils, cilantro and chutney, it's a popular Indian street food treat. This \u003ca href=\"http://en.wikipedia.org/wiki/Thali\" target=\"_blank\">\u003cem>thali\u003c/em>\u003c/a> comes with two small servings of the vegetable curries of the day, your choice of \u003ca href=\"http://en.wikipedia.org/wiki/Roti\" target=\"_blank\">\u003cem>roti\u003c/em>\u003c/a> or \u003ca href=\"http://en.wikipedia.org/wiki/Paratha\" target=\"_blank\">\u003cem>paratha\u003c/em>\u003c/a> flatbread, \u003cem>kadhi\u003c/em> (a simmered yogurt and chickpea flour gravy), jasmine rice, \u003ca href=\"http://en.wikipedia.org/wiki/Raita\" target=\"_blank\">\u003cem>raita\u003c/em>\u003c/a> (yogurt accompaniment with raw vegetables and spices to cool your palate), \u003cem>papadum\u003c/em>, and rice pudding, or \u003ca href=\"http://en.wikipedia.org/wiki/Kheer\" target=\"_blank\">\u003cem>kheer\u003c/em>\u003c/a>, for dessert. You also get your choice of soda, tea, or \u003cem>chaas\u003c/em>. Scoop up their version of \u003cem>saag paneer\u003c/em>, a rich, savory spinach curry made with housemade cheese, with pieces of their fresh \u003cem>masala roti\u003c/em>. You can also get a 10-pack bag of their whole wheat \u003cem>rotis\u003c/em> to go. And one of my personal favorites, the richly flavored \u003cem>dal makhani\u003c/em> is prepared with a mix of black lentils, kidney and mung beans. Vegan, gluten-free and \u003ca href=\"http://en.wikipedia.org/wiki/Jainism\" target=\"_blank\">Jain\u003c/a> options are also denoted on the menu. And there's a \u003ca href=\"http://chaatbhavan.com/locations/\" target=\"_blank\">second location\u003c/a> in Sunnyvale, another popular Indian enclave, on the other side of the bay.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chaatbhavan.com/\" target=\"_blank\">Chaat Bhavan\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003c/strong>5355 Mowry Ave. [\u003ca href=\"https://goo.gl/maps/MML2e\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFremont, CA 94538\u003cbr>\nPh: (510) 795-1100\u003cbr>\nHours: Everyday from 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chaatbhavan\" target=\"_blank\">Chaat Bhavan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chaatbhavan\" target=\"_blank\">@chaatbhavan\u003c/a>\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>The \u003ca href=\"http://en.wikipedia.org/wiki/Kerala\" target=\"_blank\">southern state of Kerala\u003c/a> in India is known for its delectable seafood curries, and Red Chillies draws its inspiration from its northernmost coastal region of \u003ca href=\"http://en.wikipedia.org/wiki/Malabar_region\" target=\"_blank\">Malabar\u003c/a>. Walk into their doors during the busy lunchtime rush, and you'll have to wait a bit to get seated for their extensive buffet. On the afternoon I dropped by, I visited the buffet twice in order to sample all of their offerings: vegetable \u003ca href=\"http://en.wikipedia.org/wiki/Pakora\" target=\"_blank\">\u003cem>pakoras\u003c/em>\u003c/a>, or fritters; seasoned jasmine rice; \u003ca href=\"http://en.wikipedia.org/wiki/Thoran\" target=\"_blank\">\u003cem>thoran\u003c/em>\u003c/a>, a Keralite cabbage-based dish;\u003cem> dal\u003c/em>; \u003cem>potato moily\u003c/em>, a South Indian coconut and turmeric curry; a vegetable and \u003cem>paneer kuruma,\u003c/em> or curry, that's often eaten with \u003ca href=\"http://en.wikipedia.org/wiki/Parotta\" target=\"_blank\">\u003cem>porotta\u003c/em>\u003c/a>, a Kerala-style wheat flatbread; \u003ca href=\"http://en.wikipedia.org/wiki/Chicken_65\" target=\"_blank\">\u003cem>Chicken 65\u003c/em>\u003c/a>, a spicy fried chicken dish that hails from \u003ca href=\"http://en.wikipedia.org/wiki/Tamil_Nadu\" target=\"_blank\">Tamil Nadu\u003c/a>; a classic Malabar fish curry; fiery chicken pepper masala; juicy goat curry; \u003cem>papadum\u003c/em>. I managed to make room for a small cup of complimentary chai and the milky \u003cem>vermicelli payasam\u003c/em> for dessert. Go there on Sundays afternoons for an even more deluxe Keralite buffet.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://myredchillies.com/\" target=\"_blank\">Red Chillies\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003c/strong>167 S. Main St. [\u003ca href=\"https://goo.gl/maps/u8mIs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nMilpitas, CA 95035\u003cbr>\nPh: (408) 418-4778\u003cbr>\nHours: Lunch Buffet Mon, Wed, Thu, Fri 11:30am-2pm\u003cbr>\nSaturday Lunch (a la carte only) 12-3pm\u003cbr>\nSpecial Kerala Sunday Lunch Buffet 12-3pm\u003cbr>\nDinner: Sun, Mon, Wed, Thu (a la carte only) 6-9pm\u003cbr>\nFri-Sat (a la carte only) 6-9:30pm\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>Neighboring the \u003ca href=\"http://www.thespicehouse.com/\" target=\"_blank\">Spice House\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/monish-music-entertainment-union-city\" target=\"_blank\">Monish Music\u003c/a> in Union City, Kabila Cuisine of India specializes in Northern Indian cooking. I arrived too late one afternoon for their all-you-can eat lunch buffet, but ordering a la carte was no disappointment. The sizzling platter of lamb sausage, chicken and shrimp in the \u003cem>tandoori\u003c/em> mixed grill is a generous helping of succulent meat. All too often, \u003ca href=\"http://en.wikipedia.org/wiki/Chicken_tikka_masala\" target=\"_blank\">\u003cem>chicken tikka masala\u003c/em>\u003c/a> is drowning in a pool of excessive heavy cream, but their version held back on the dairy and was teeming with flavorful tomatoes and spices. Sop up the sauce with buttery garlic \u003ca href=\"http://en.wikipedia.org/wiki/Naan\" target=\"_blank\">\u003cem>naan\u003c/em>\u003c/a> or puffy \u003ca href=\"http://en.wikipedia.org/wiki/Puri_(food)\" target=\"_blank\">\u003cem>poori\u003c/em>\u003c/a>. And there's plenty of goat dishes available, including a goat \u003ca href=\"http://en.wikipedia.org/wiki/Biryani\" target=\"_blank\">\u003cem>biryani\u003c/em>\u003c/a> rice dish replete with tender pieces of short ribs. If you don't have time to peruse their lavish sweets counter for dessert, a sugary \u003cem>lassi\u003c/em> will finish up your meal nicely.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://kabilarestaurant.com/\" target=\"_blank\">Kabila Cuisine of India\u003c/a>\u003c/strong>\u003cbr>\n29286 Union City Blvd. [\u003ca href=\"https://goo.gl/maps/iK46H\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nUnion City, CA 94587\u003cbr>\nPh: (510) 471-6666\u003cbr>\nHours: Tue-Thu 11am-9:30pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nTue-Fri Lunch Buffet 11:30am-2pm \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/BAB-blogger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/BAB-blogger.jpg\" alt=\"Bay Area Bites Bloggers Wanted!\" width=\"1000\" height=\"563\" class=\"aligncenter size-full wp-image-79539\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>KQED is hiring freelance journalists and writers to contribute stories to KQED’s food blog, Bay Area Bites.\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Are you passionate about writing stories on food-centric topics?\u003c/li>\n\u003cli>Do you have food journalism or food writing experience?\u003c/li>\n\u003cli>Are you on the pulse of the culinary scene in the Bay Area?\u003c/li>\n\u003cli>Can you take photos and understand the art of food porn?\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Basic Requirements:\u003c/strong>\n\u003cli>Food media writing experience – published articles\u003c/li>\n\u003cli>Basic photography skills – shooting and editing photos\u003c/li>\n\u003cli>Active in social media and follow food-related sources\u003c/li>\n\u003cli>Familiarity using WordPress\u003c/li>\n\u003cli>Competent at managing time and meeting deadlines\u003c/li>\n\u003cli>Familiar with KQED – its mission and media\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Bonuses:\u003c/strong>\n\u003cli>Video skills\u003c/li>\n\u003cli>Illustration and Infographic skills\u003c/li>\n\u003cli>Expertise in wine, beer, spirits\u003c/li>\n\u003c/ul>\n\u003cp>If you have these basic qualifications and would like to apply, please send information about yourself -- your areas of expertise, why you would be a good fit for BAB, links to published work, and two pitches reflecting your areas of interest to bayareabites@kqed.org\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/BAB-blogger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/BAB-blogger.jpg\" alt=\"Bay Area Bites Bloggers Wanted!\" width=\"1000\" height=\"563\" class=\"aligncenter size-full wp-image-79539\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>KQED is hiring freelance journalists and writers to contribute stories to KQED’s food blog, Bay Area Bites.\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Are you passionate about writing stories on food-centric topics?\u003c/li>\n\u003cli>Do you have food journalism or food writing experience?\u003c/li>\n\u003cli>Are you on the pulse of the culinary scene in the Bay Area?\u003c/li>\n\u003cli>Can you take photos and understand the art of food porn?\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Basic Requirements:\u003c/strong>\n\u003cli>Food media writing experience – published articles\u003c/li>\n\u003cli>Basic photography skills – shooting and editing photos\u003c/li>\n\u003cli>Active in social media and follow food-related sources\u003c/li>\n\u003cli>Familiarity using WordPress\u003c/li>\n\u003cli>Competent at managing time and meeting deadlines\u003c/li>\n\u003cli>Familiar with KQED – its mission and media\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Bonuses:\u003c/strong>\n\u003cli>Video skills\u003c/li>\n\u003cli>Illustration and Infographic skills\u003c/li>\n\u003cli>Expertise in wine, beer, spirits\u003c/li>\n\u003c/ul>\n\u003cp>If you have these basic qualifications and would like to apply, please send information about yourself -- your areas of expertise, why you would be a good fit for BAB, links to published work, and two pitches reflecting your areas of interest to bayareabites@kqed.org\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Guddu de Karahi: Solid and Occasionally Stellar Pakistani-Indian Food Marred by Unpredictable Service",
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"content": "\u003cfigure id=\"attachment_79463\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Tandoori-Fish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Tandoori-Fish.jpg\" alt=\"Guddu de Karahi’s tandoori fish draws legions of fans to the Sunset. Photo: Kate Williams\" width=\"1000\" height=\"660\" class=\"size-full wp-image-79463\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guddu de Karahi’s tandoori fish draws legions of fans to the Sunset. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>When walking up to \u003ca href=\"http://www.guddudekarahi.com/\">Guddu de Karahi\u003c/a> on a recent Saturday evening, I hoped that I’d be lucky. The Pakistani and Indian restaurant in the Sunset opened last fall to much fanfare from admirers of chef Guddu Haider’s previous Tenderloin restaurant, \u003ca href=\"http://blogs.kqed.org/checkplease/2010/05/20/lahore-karahi-restaurant-info/\">Lahore Karahi\u003c/a>, which changed ownership in 2012. Both incarnations of the restaurant, past and present, share a cult-like following of both the chef’s legendary tandoori fish and equally notorious service flaws. Stories of 90-minute delays between ordering and eating, followed by painfully slow waits for the check, are not uncommon. Surprisingly, few voices on the internet seemed to mind the service; most sung praises in the name of smoky tikka masala and charred and chewy naan. I, of course, wanted only to bask in the glory of the food and skip the waiting part. \u003c/p>\n\u003cp>Perhaps scheduling my visit for a Saturday night wasn’t the best choice. \u003c/p>\n\u003cfigure id=\"attachment_79465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Guddu-Outside.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Guddu-Outside.jpg\" alt=\"Guddu de Karahi is the second restaurant from Guddu Haider, formally of Larore Karahi in the Tenderloin. It opened last fall. Photo: Kate Williams\" width=\"1000\" height=\"671\" class=\"size-full wp-image-79465\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guddu de Karahi is the second restaurant from Guddu Haider, formally of Larore Karahi in the Tenderloin. It opened last fall. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>We walked in to a cacophonous room—the two men waiting and bussing tables were running around with urgency, clearing dishes and refilling water. The kitchen, staffed only by Haider, was churning out to-go orders. A small crowd of hungry diners was clustered at the door, and most of the tables were filled with patrons. There was little food in sight. In fact, I didn’t see a plate of food appear from the kitchen until long after we sat down. Clearly no one was going to be eating any time soon.\u003c/p>\n\u003cp>My companion and I buckled down for the long hall, gladly receiving plates, water, and silverware as they sporadically appeared. After what felt like an infinite wait, our food began to arrive. \u003c/p>\n\u003cp>Sizzling and smoky, the tandoori fish ($12.99) is an attention-grabber. It’s served on one of those cast-iron hotplates I first experienced topped with fajitas at so many anonymous Tex-Mex restaurants. But this fish is far better than those platters of dried chicken and peppers. The soft heat of the brilliantly fragrant tandoori spice lingers long after swallowing the flakes of moist white fish. Slivers of crisp onion and cabbage slowly soften and char on the hotplate, releasing their sweetness while retaining a pop of texture. Smoke from the platter infuses the rest of the food on the table. Dinner starts to feel a bit like a cookout—in a good way.\u003c/p>\n\u003cfigure id=\"attachment_79464\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Bengan-Bhartha.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Bengan-Bhartha.jpg\" alt=\"The bengan bhartha, curried eggplant with tomatoes and cream, demonstrates the wonder of South Asian vegetarian cooking. Photo: Kate Williams\" width=\"1000\" height=\"611\" class=\"size-full wp-image-79464\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bengan bhartha, curried eggplant with tomatoes and cream, demonstrates the wonder of South Asian vegetarian cooking. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Equally riveting is Haider’s silky bengan bhartha ($7.50). It’s not nearly as picturesque as the fish, but its slapdash garnish of haphazardly strewn cilantro belies its depth of flavor. Every ounce of sweetness from the typically bitter nightshade is coaxed out slowly through what must have been gradual, careful roasting. Blended with tomatoes, cream, and countless spices, this velvety curry is the stuff of eggplant dreams.\u003c/p>\n\u003cfigure id=\"attachment_79460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Matar-Paneer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Matar-Paneer.jpg\" alt=\"Matar paneer is a vegetable curry featuring peas and cubes of paneer cheese. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-79460\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matar paneer is a vegetable curry featuring peas and cubes of paneer cheese. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Not all of the vegetarian dishes are quite as stunning. The matar paneer ($7.50) is a solid rendition of the cheese and pea curry. Its peas are bright and snappy, its cheese is properly squishy, and it was distinctively different in spice profile than the bengan bhartha. Still, there was nothing in Haider’s matar paneer that truly popped, and little else to distinguish it from any other restaurant’s version. The bowl sat, mostly ignored throughout the meal.\u003c/p>\n\u003cfigure id=\"attachment_79462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Saag-Gosht.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Saag-Gosht.jpg\" alt=\"Haider’s saag gosht blends spinach with tender braised lamb. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-79462\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Haider’s saag gosht blends spinach with tender braised lamb. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps we were just distracted by the Saag Gosht ($8.99). This rich curry of cubed lamb suspended in a spinach-laced gravy shouldn’t be missed. Haider braises the tender pieces of meat until they fall away at the mere tap of the fork. The thick gravy holds hints of the grassy green—the spinach hums together with the gentle funk of the meat in perfect harmony. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Haider’s rice is fine for piling onto your plate under spoonfuls of curry, but the naan selections are an even better choice for sopping up the bottom of the bowls. Burnished with smoky char and slicked with ghee, the tender naan is a reminder of the power of a hot tandoor and a little leavening. Onion kulcha ($2.50) was a favorite, stuffed full of sweet sautéed onions and bright cilantro leaves, but there are five more from which to choose.\u003c/p>\n\u003cfigure id=\"attachment_79461\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Onion-Kulcha.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Onion-Kulcha.jpg\" alt=\"Onion kulcha is naan bread stuffed with sautéed onions and a generous handful of cilantro. Photo: Kate Williams\" width=\"1000\" height=\"680\" class=\"size-full wp-image-79461\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Onion kulcha is naan bread stuffed with sautéed onions and a generous handful of cilantro. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Was the food worth testing the limits of my patience? Probably not for someone like me, who lives a long drive away from Guddu de Karahi. Yes, much of the meal was memorable (and the eggplant revelatory), but all of the food would have needed to be perfect for me to want to wait again. \u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.guddudekarahi.com/\">Guddu de Karahi\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/AIvhkC\">Map\u003c/a>\u003cbr>\n1501 Noriega Street\u003cbr>\nSan Francisco, CA 94122\u003cbr>\n(415) 759-9088\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Hours:\u003cbr>\nWed-Sun 12pm-10pm\u003c/p>\n\n",
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"excerpt": "Guddu de Karahi, the second Pakistani-Indian restaurant from local favorite Guddu Haider, opened to much fanfare last fall. Notorious for quirky and slow service, the restaurant draws acclaim for its tandoori fish. Is the long wait for dinner worth it? Kate Williams takes a look.",
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"description": "Guddu de Karahi, the second Pakistani-Indian restaurant from local favorite Guddu Haider, opened to much fanfare last fall. Notorious for quirky and slow service, the restaurant draws acclaim for its tandoori fish. Is the long wait for dinner worth it? Kate Williams takes a look.",
"title": "Guddu de Karahi: Solid and Occasionally Stellar Pakistani-Indian Food Marred by Unpredictable Service | KQED",
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"headline": "Guddu de Karahi: Solid and Occasionally Stellar Pakistani-Indian Food Marred by Unpredictable Service",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79463\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Tandoori-Fish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Tandoori-Fish.jpg\" alt=\"Guddu de Karahi’s tandoori fish draws legions of fans to the Sunset. Photo: Kate Williams\" width=\"1000\" height=\"660\" class=\"size-full wp-image-79463\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guddu de Karahi’s tandoori fish draws legions of fans to the Sunset. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>When walking up to \u003ca href=\"http://www.guddudekarahi.com/\">Guddu de Karahi\u003c/a> on a recent Saturday evening, I hoped that I’d be lucky. The Pakistani and Indian restaurant in the Sunset opened last fall to much fanfare from admirers of chef Guddu Haider’s previous Tenderloin restaurant, \u003ca href=\"http://blogs.kqed.org/checkplease/2010/05/20/lahore-karahi-restaurant-info/\">Lahore Karahi\u003c/a>, which changed ownership in 2012. Both incarnations of the restaurant, past and present, share a cult-like following of both the chef’s legendary tandoori fish and equally notorious service flaws. Stories of 90-minute delays between ordering and eating, followed by painfully slow waits for the check, are not uncommon. Surprisingly, few voices on the internet seemed to mind the service; most sung praises in the name of smoky tikka masala and charred and chewy naan. I, of course, wanted only to bask in the glory of the food and skip the waiting part. \u003c/p>\n\u003cp>Perhaps scheduling my visit for a Saturday night wasn’t the best choice. \u003c/p>\n\u003cfigure id=\"attachment_79465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Guddu-Outside.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Guddu-Outside.jpg\" alt=\"Guddu de Karahi is the second restaurant from Guddu Haider, formally of Larore Karahi in the Tenderloin. It opened last fall. Photo: Kate Williams\" width=\"1000\" height=\"671\" class=\"size-full wp-image-79465\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guddu de Karahi is the second restaurant from Guddu Haider, formally of Larore Karahi in the Tenderloin. It opened last fall. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>We walked in to a cacophonous room—the two men waiting and bussing tables were running around with urgency, clearing dishes and refilling water. The kitchen, staffed only by Haider, was churning out to-go orders. A small crowd of hungry diners was clustered at the door, and most of the tables were filled with patrons. There was little food in sight. In fact, I didn’t see a plate of food appear from the kitchen until long after we sat down. Clearly no one was going to be eating any time soon.\u003c/p>\n\u003cp>My companion and I buckled down for the long hall, gladly receiving plates, water, and silverware as they sporadically appeared. After what felt like an infinite wait, our food began to arrive. \u003c/p>\n\u003cp>Sizzling and smoky, the tandoori fish ($12.99) is an attention-grabber. It’s served on one of those cast-iron hotplates I first experienced topped with fajitas at so many anonymous Tex-Mex restaurants. But this fish is far better than those platters of dried chicken and peppers. The soft heat of the brilliantly fragrant tandoori spice lingers long after swallowing the flakes of moist white fish. Slivers of crisp onion and cabbage slowly soften and char on the hotplate, releasing their sweetness while retaining a pop of texture. Smoke from the platter infuses the rest of the food on the table. Dinner starts to feel a bit like a cookout—in a good way.\u003c/p>\n\u003cfigure id=\"attachment_79464\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Bengan-Bhartha.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Bengan-Bhartha.jpg\" alt=\"The bengan bhartha, curried eggplant with tomatoes and cream, demonstrates the wonder of South Asian vegetarian cooking. Photo: Kate Williams\" width=\"1000\" height=\"611\" class=\"size-full wp-image-79464\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bengan bhartha, curried eggplant with tomatoes and cream, demonstrates the wonder of South Asian vegetarian cooking. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Equally riveting is Haider’s silky bengan bhartha ($7.50). It’s not nearly as picturesque as the fish, but its slapdash garnish of haphazardly strewn cilantro belies its depth of flavor. Every ounce of sweetness from the typically bitter nightshade is coaxed out slowly through what must have been gradual, careful roasting. Blended with tomatoes, cream, and countless spices, this velvety curry is the stuff of eggplant dreams.\u003c/p>\n\u003cfigure id=\"attachment_79460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Matar-Paneer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Matar-Paneer.jpg\" alt=\"Matar paneer is a vegetable curry featuring peas and cubes of paneer cheese. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-79460\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matar paneer is a vegetable curry featuring peas and cubes of paneer cheese. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Not all of the vegetarian dishes are quite as stunning. The matar paneer ($7.50) is a solid rendition of the cheese and pea curry. Its peas are bright and snappy, its cheese is properly squishy, and it was distinctively different in spice profile than the bengan bhartha. Still, there was nothing in Haider’s matar paneer that truly popped, and little else to distinguish it from any other restaurant’s version. The bowl sat, mostly ignored throughout the meal.\u003c/p>\n\u003cfigure id=\"attachment_79462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Saag-Gosht.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Saag-Gosht.jpg\" alt=\"Haider’s saag gosht blends spinach with tender braised lamb. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-79462\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Haider’s saag gosht blends spinach with tender braised lamb. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps we were just distracted by the Saag Gosht ($8.99). This rich curry of cubed lamb suspended in a spinach-laced gravy shouldn’t be missed. Haider braises the tender pieces of meat until they fall away at the mere tap of the fork. The thick gravy holds hints of the grassy green—the spinach hums together with the gentle funk of the meat in perfect harmony. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Haider’s rice is fine for piling onto your plate under spoonfuls of curry, but the naan selections are an even better choice for sopping up the bottom of the bowls. Burnished with smoky char and slicked with ghee, the tender naan is a reminder of the power of a hot tandoor and a little leavening. Onion kulcha ($2.50) was a favorite, stuffed full of sweet sautéed onions and bright cilantro leaves, but there are five more from which to choose.\u003c/p>\n\u003cfigure id=\"attachment_79461\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Onion-Kulcha.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Onion-Kulcha.jpg\" alt=\"Onion kulcha is naan bread stuffed with sautéed onions and a generous handful of cilantro. Photo: Kate Williams\" width=\"1000\" height=\"680\" class=\"size-full wp-image-79461\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Onion kulcha is naan bread stuffed with sautéed onions and a generous handful of cilantro. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Was the food worth testing the limits of my patience? Probably not for someone like me, who lives a long drive away from Guddu de Karahi. Yes, much of the meal was memorable (and the eggplant revelatory), but all of the food would have needed to be perfect for me to want to wait again. \u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.guddudekarahi.com/\">Guddu de Karahi\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/AIvhkC\">Map\u003c/a>\u003cbr>\n1501 Noriega Street\u003cbr>\nSan Francisco, CA 94122\u003cbr>\n(415) 759-9088\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Hours:\u003cbr>\nWed-Sun 12pm-10pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "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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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"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.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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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.",
"airtime": "MON-FRI 2pm-3pm",
"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",
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