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"content": "\u003cfigure id=\"attachment_78081\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Shelley_Greg1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Shelley_Greg1000.jpg\" alt=\" Shelley and Greg Lindgren. Photo courtesy of the Lindgrens\" width=\"1000\" height=\"750\" class=\"size-full wp-image-78081\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelley and Greg Lindgren. Photo courtesy of the Lindgrens\u003c/figcaption>\u003c/figure>\n\u003cp>This is the sweet story of Greg and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/15/qa-with-shelley-lindgren-wine-director-restaurateur-author/\">Shelley Lindgren\u003c/a>. He is co-owner of some of the top craft cocktail bars in the city (\u003ca href=\"http://www.ryesf.com/\" target=\"_blank\">Rye\u003c/a>, \u003ca href=\"http://www.15romolo.com/\" target=\"_blank\">15 Romolo\u003c/a>, \u003ca href=\"http://www.rosewoodbar.com/\" target=\"_blank\">Rosewood Bar\u003c/a>), as well as co-owner of the craft cocktail catering company in the city, \u003ca href=\"http://www.ryeontheroad.com/\">Rye on the Road\u003c/a>. Shelley is the owner and wine director of \u003ca href=\"http://www.spqrsf.com/\" target=\"_blank\">SPQR\u003c/a>, \u003ca href=\"http://www.a16sf.com/\" target=\"_blank\">A16\u003c/a> and \u003ca href=\"http://www.a16rockridge.com/\" target=\"_blank\">A16 Rockridge\u003c/a> as well as being a cookbook author and teacher. \u003c/p>\n\u003cp>She is like the fairy godmother of wine and Italian food. Very few people can make you feel so comfortable and she possesses a deep wisdom about wine. Greg is somewhat of a cocktail savant with encyclopedic knowledge on the history of cocktails. \u003c/p>\n\u003cp>The Lindgrens caught up with Bay Area Bites recently and shared Valentine’s wine and cocktail recommendations that work no matter what one’s love status may be. Their comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you two meet?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> We met the summer of 1998 while I was working at Fleur De Lys. Greg and Jon had just opened 15 Romolo, and the Fleur staff would go there every night after work. Greg always had my drink waiting for me. One night, he asked me to a breakfast date at Suppenküche in Hayes Valley. The rest is history. We've been married 13 years.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to work in similar and overlapping industries?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> We try and keep work separate so that we don't become overwhelmed with the everyday grind, but we use each other as sounding boards for ideas, and, of course, wine and cocktail recommendations. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How do you negotiate work vs. home life?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> We check in with each other, and see who can pick up kids and if we need to book a last minute sitter. Some weeks are more packed than others, but we're used to juggling and late hours. \u003c/p>\n\u003cfigure id=\"attachment_78095\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/dressy-family-pic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/dressy-family-pic.jpg\" alt=\"Lindgren family photo. Photo courtesy of the Lindgrens\" width=\"500\" class=\"size-full wp-image-78095\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lindgren family photo. Photo courtesy of the Lindgrens\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: A16 SF is at the ten-year mark and Greg, you are seeing growth in your businesses. What else is new?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> A16 catering recently had our first event alongside Rye on the Road. We had a blast and are looking forward to more events. Greg has been instrumental sharing advice from his experience in this department with Rye on the Road. There is still so much research and work to develop both A16 and SPQR. It is a marathon lifestyle and something we always want to grow with our wonderful team. We love what we do!\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> \u003ca href=\"http://www.ryeontheroad.com/\" target=\"_blank\">Rye on the Road\u003c/a> is getting it’s own commissary/studio in SOMA this year. For the last several years we have been running our offsite operations from the bar. This space will allow us to maintain our growth, and serve as a resource where we develop our bar ideas.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who pours at home? What are you drinking these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> Sometimes we don't want to open a bottle of wine, so we happily opt for dabbling into Greg's Amaro collection that he has been building over the last 14 years. When we do drink at home, everyone pours (mostly wine). Our boys Finn and Asher take great pride in pouring a glass for Mom and Dad. We are starting them in service early! Tasting will have to wait until they are older though.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you serving for Valentine’s Day?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> We are beaming with excitement to welcome back as a guest A16's opening executive chef, Christophe Hille, whom we owe so much for our menu focus and food development at A16. It's wonderfully nostalgic and a great reminder of how fortunate we are to have so many people who have supported us all these years. Party time! Also, Valentine's Day is A16's anniversary.\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren: \u003c/strong>My cocktail, My Bitter Valentine, is the special of the day for Rye. It’s a cocktail for everyone else on Valentine’s Day, not just couples.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your favorite drink?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> I love a Sazerac, or a Highball made with Japanese whisky.\u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren: \u003c/strong>I’m a Negroni girl, and have been for years and years.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get inspiration for your work?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> Life here in San Francisco, and travel. \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> I learn so much from our Italian winemaker friends, many who make the journey to San Francisco this time of year for events. It is a reminder to always put our best foot forward and show as much hospitality as possible. I love it and feel inspired every year I get to see them here. The world seems very small sometimes.\u003c/p>\n\u003cp>\u003cstrong>Shelley’s Wine Recommendations:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.damianociolli.it/en/\" target=\"_blank\">\u003cstrong>Damiano Ciolli\u003c/strong>\u003c/a>, '\u003ca href=\"http://www.damianociolli.it/en/wines.html\" target=\"_blank\">\u003cstrong>Silene\u003c/strong>\u003c/a>', \u003cstrong>Olevano Cesanese, Lazio 2009\u003c/strong>:\u003cbr>\nFor many years, Cesane-based red wines were not easy to find exported outside the demands of Rome. Quality-focused, small producers, like Damiano Ciolli, make incredibly versatile wines that I have had so much fun pairing with a wide range of foods from artichokes to porchetta. \u003c/p>\n\u003cp>\u003ca href=\"http://omwines.com/germano-ettore\" target=\"_blank\">\u003cstrong>Ettore Germano\u003c/strong>\u003c/a> \u003cstrong>'Rosanna,' Brut Rose, Piemonte\u003c/strong>:\u003cbr>\nI often think pink with bubbles on Valentine's Day. In fact, we always offer at least one rose sparkling at A16, SPQR and A16 Rockridge. As a longtime fan of Sergio Germano and his talented winemaking, his newest sparkling release, 'Rosanna' is my new obsession. Sergio likes to drink great Champagne and it shows with the quality of Nebbiolo sparkling he was able to create here. It has great effervescence, rose petals, biscuity nose and elegance that have me wanting to pour it for everyone.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cantiniereimports.com/uploads/1/4/8/5/14856718/pietracupa_web.pdf\" target=\"_blank\">\u003cstrong>Pietracupa\u003c/strong>\u003c/a>, \u003cstrong>Greco di Tufo, Campania 2012\u003c/strong>:\u003cbr>\nSabino Loffredo will be joining us for our 10th anniversary at A16. He is not only one of the most talented white winemakers in Italy, he is a star of Campania. He makes wines he believes in and they have become a benchmark for greatness of Fiano di Avellino and Greco di Tufo. From bitter greens like kale and dandelion to fish and braised meats, this fabulous Greco di Tufo is complex and delicate, making it a really fun wine to recommend and a go-to for drinking.\u003c/p>\n\u003cfigure id=\"attachment_78079\" class=\"wp-caption aligncenter\" style=\"max-width: 661px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/My_Bitter_Valentine700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/My_Bitter_Valentine700-661x1024.jpg\" alt=\"My Bitter Valentine. Photo: Ryan Robles Public Relations\" width=\"661\" height=\"1024\" class=\"size-large wp-image-78079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My Bitter Valentine. Photo: Ryan Robles Public Relations\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Greg’s “My Bitter Valentine” Cocktail Recipe\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3/4 oz. Campari\u003c/li>\n\u003cli>1/2 oz. Aperol\u003c/li>\n\u003cli>3/4 oz. Cocchi Vermouth\u003c/li>\n\u003cli>1/2 oz. Blood Orange Juice\u003c/li>\n\u003cli>3 oz. Seltzer\u003c/li>\n\u003cli>Dash of Regan’s Orange Bitters\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine ingredients and serve tall over ice with a blood orange slice.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\nShelley Lindgren's Twitter: \u003ca href=\"https://twitter.com/shelleylindgren\">@shelleylindgren\u003c/a>\u003cbr>\nGreg Lindgren's Twitter: \u003ca href=\"https://twitter.com/Rye_on_the_Road\">@Rye_on_the_Road\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16sf.com//\">\u003cstrong>A16 SF\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/A16SF\">@A16SF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/A16SF\">A16 SF\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16rockridge.com//\">\u003cstrong>A16 Rockridge\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/A16Rockridge\">@A16Rockridge\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/A16Rockridge?ws&nr\">A16 Rockridge\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.spqrsf.com//\">\u003cstrong>SPQR\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SPQRFillmore\">@SPQRFillmore\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SPQRSanFrancisco\">SPQR\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ryesf.com//\">\u003cstrong>Rye & Rye on the Road\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ryesf\">@ryesf\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rye/49406035861\">Rye\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.15romolo.com//\">\u003cstrong>15 Romolo\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/15Romolo\">@15Romolo\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/15Romolo\">15 Romolo\u003c/a> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.rosewoodbar.com//\">\u003cstrong>Rosewood Bar\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rosewood-Bar/85220335096\">Rosewood Bar\u003c/a> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78081\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Shelley_Greg1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Shelley_Greg1000.jpg\" alt=\" Shelley and Greg Lindgren. Photo courtesy of the Lindgrens\" width=\"1000\" height=\"750\" class=\"size-full wp-image-78081\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelley and Greg Lindgren. Photo courtesy of the Lindgrens\u003c/figcaption>\u003c/figure>\n\u003cp>This is the sweet story of Greg and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/15/qa-with-shelley-lindgren-wine-director-restaurateur-author/\">Shelley Lindgren\u003c/a>. He is co-owner of some of the top craft cocktail bars in the city (\u003ca href=\"http://www.ryesf.com/\" target=\"_blank\">Rye\u003c/a>, \u003ca href=\"http://www.15romolo.com/\" target=\"_blank\">15 Romolo\u003c/a>, \u003ca href=\"http://www.rosewoodbar.com/\" target=\"_blank\">Rosewood Bar\u003c/a>), as well as co-owner of the craft cocktail catering company in the city, \u003ca href=\"http://www.ryeontheroad.com/\">Rye on the Road\u003c/a>. Shelley is the owner and wine director of \u003ca href=\"http://www.spqrsf.com/\" target=\"_blank\">SPQR\u003c/a>, \u003ca href=\"http://www.a16sf.com/\" target=\"_blank\">A16\u003c/a> and \u003ca href=\"http://www.a16rockridge.com/\" target=\"_blank\">A16 Rockridge\u003c/a> as well as being a cookbook author and teacher. \u003c/p>\n\u003cp>She is like the fairy godmother of wine and Italian food. Very few people can make you feel so comfortable and she possesses a deep wisdom about wine. Greg is somewhat of a cocktail savant with encyclopedic knowledge on the history of cocktails. \u003c/p>\n\u003cp>The Lindgrens caught up with Bay Area Bites recently and shared Valentine’s wine and cocktail recommendations that work no matter what one’s love status may be. Their comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you two meet?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> We met the summer of 1998 while I was working at Fleur De Lys. Greg and Jon had just opened 15 Romolo, and the Fleur staff would go there every night after work. Greg always had my drink waiting for me. One night, he asked me to a breakfast date at Suppenküche in Hayes Valley. The rest is history. We've been married 13 years.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to work in similar and overlapping industries?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> We try and keep work separate so that we don't become overwhelmed with the everyday grind, but we use each other as sounding boards for ideas, and, of course, wine and cocktail recommendations. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How do you negotiate work vs. home life?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> We check in with each other, and see who can pick up kids and if we need to book a last minute sitter. Some weeks are more packed than others, but we're used to juggling and late hours. \u003c/p>\n\u003cfigure id=\"attachment_78095\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/dressy-family-pic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/dressy-family-pic.jpg\" alt=\"Lindgren family photo. Photo courtesy of the Lindgrens\" width=\"500\" class=\"size-full wp-image-78095\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lindgren family photo. Photo courtesy of the Lindgrens\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: A16 SF is at the ten-year mark and Greg, you are seeing growth in your businesses. What else is new?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> A16 catering recently had our first event alongside Rye on the Road. We had a blast and are looking forward to more events. Greg has been instrumental sharing advice from his experience in this department with Rye on the Road. There is still so much research and work to develop both A16 and SPQR. It is a marathon lifestyle and something we always want to grow with our wonderful team. We love what we do!\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> \u003ca href=\"http://www.ryeontheroad.com/\" target=\"_blank\">Rye on the Road\u003c/a> is getting it’s own commissary/studio in SOMA this year. For the last several years we have been running our offsite operations from the bar. This space will allow us to maintain our growth, and serve as a resource where we develop our bar ideas.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who pours at home? What are you drinking these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> Sometimes we don't want to open a bottle of wine, so we happily opt for dabbling into Greg's Amaro collection that he has been building over the last 14 years. When we do drink at home, everyone pours (mostly wine). Our boys Finn and Asher take great pride in pouring a glass for Mom and Dad. We are starting them in service early! Tasting will have to wait until they are older though.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you serving for Valentine’s Day?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> We are beaming with excitement to welcome back as a guest A16's opening executive chef, Christophe Hille, whom we owe so much for our menu focus and food development at A16. It's wonderfully nostalgic and a great reminder of how fortunate we are to have so many people who have supported us all these years. Party time! Also, Valentine's Day is A16's anniversary.\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren: \u003c/strong>My cocktail, My Bitter Valentine, is the special of the day for Rye. It’s a cocktail for everyone else on Valentine’s Day, not just couples.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your favorite drink?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> I love a Sazerac, or a Highball made with Japanese whisky.\u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren: \u003c/strong>I’m a Negroni girl, and have been for years and years.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get inspiration for your work?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> Life here in San Francisco, and travel. \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> I learn so much from our Italian winemaker friends, many who make the journey to San Francisco this time of year for events. It is a reminder to always put our best foot forward and show as much hospitality as possible. I love it and feel inspired every year I get to see them here. The world seems very small sometimes.\u003c/p>\n\u003cp>\u003cstrong>Shelley’s Wine Recommendations:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.damianociolli.it/en/\" target=\"_blank\">\u003cstrong>Damiano Ciolli\u003c/strong>\u003c/a>, '\u003ca href=\"http://www.damianociolli.it/en/wines.html\" target=\"_blank\">\u003cstrong>Silene\u003c/strong>\u003c/a>', \u003cstrong>Olevano Cesanese, Lazio 2009\u003c/strong>:\u003cbr>\nFor many years, Cesane-based red wines were not easy to find exported outside the demands of Rome. Quality-focused, small producers, like Damiano Ciolli, make incredibly versatile wines that I have had so much fun pairing with a wide range of foods from artichokes to porchetta. \u003c/p>\n\u003cp>\u003ca href=\"http://omwines.com/germano-ettore\" target=\"_blank\">\u003cstrong>Ettore Germano\u003c/strong>\u003c/a> \u003cstrong>'Rosanna,' Brut Rose, Piemonte\u003c/strong>:\u003cbr>\nI often think pink with bubbles on Valentine's Day. In fact, we always offer at least one rose sparkling at A16, SPQR and A16 Rockridge. As a longtime fan of Sergio Germano and his talented winemaking, his newest sparkling release, 'Rosanna' is my new obsession. Sergio likes to drink great Champagne and it shows with the quality of Nebbiolo sparkling he was able to create here. It has great effervescence, rose petals, biscuity nose and elegance that have me wanting to pour it for everyone.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cantiniereimports.com/uploads/1/4/8/5/14856718/pietracupa_web.pdf\" target=\"_blank\">\u003cstrong>Pietracupa\u003c/strong>\u003c/a>, \u003cstrong>Greco di Tufo, Campania 2012\u003c/strong>:\u003cbr>\nSabino Loffredo will be joining us for our 10th anniversary at A16. He is not only one of the most talented white winemakers in Italy, he is a star of Campania. He makes wines he believes in and they have become a benchmark for greatness of Fiano di Avellino and Greco di Tufo. From bitter greens like kale and dandelion to fish and braised meats, this fabulous Greco di Tufo is complex and delicate, making it a really fun wine to recommend and a go-to for drinking.\u003c/p>\n\u003cfigure id=\"attachment_78079\" class=\"wp-caption aligncenter\" style=\"max-width: 661px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/My_Bitter_Valentine700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/My_Bitter_Valentine700-661x1024.jpg\" alt=\"My Bitter Valentine. Photo: Ryan Robles Public Relations\" width=\"661\" height=\"1024\" class=\"size-large wp-image-78079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My Bitter Valentine. Photo: Ryan Robles Public Relations\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Greg’s “My Bitter Valentine” Cocktail Recipe\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3/4 oz. Campari\u003c/li>\n\u003cli>1/2 oz. Aperol\u003c/li>\n\u003cli>3/4 oz. Cocchi Vermouth\u003c/li>\n\u003cli>1/2 oz. Blood Orange Juice\u003c/li>\n\u003cli>3 oz. Seltzer\u003c/li>\n\u003cli>Dash of Regan’s Orange Bitters\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine ingredients and serve tall over ice with a blood orange slice.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\nShelley Lindgren's Twitter: \u003ca href=\"https://twitter.com/shelleylindgren\">@shelleylindgren\u003c/a>\u003cbr>\nGreg Lindgren's Twitter: \u003ca href=\"https://twitter.com/Rye_on_the_Road\">@Rye_on_the_Road\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16sf.com//\">\u003cstrong>A16 SF\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/A16SF\">@A16SF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/A16SF\">A16 SF\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16rockridge.com//\">\u003cstrong>A16 Rockridge\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/A16Rockridge\">@A16Rockridge\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/A16Rockridge?ws&nr\">A16 Rockridge\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.spqrsf.com//\">\u003cstrong>SPQR\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SPQRFillmore\">@SPQRFillmore\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SPQRSanFrancisco\">SPQR\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ryesf.com//\">\u003cstrong>Rye & Rye on the Road\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ryesf\">@ryesf\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rye/49406035861\">Rye\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.15romolo.com//\">\u003cstrong>15 Romolo\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/15Romolo\">@15Romolo\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/15Romolo\">15 Romolo\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Valentine's with Chef Mat Schuster & Wine Expert Paco Cifuentes",
"title": "Valentine's with Chef Mat Schuster & Wine Expert Paco Cifuentes",
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"content": "\u003cfigure id=\"attachment_78019\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Paco-Mat1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Paco-Mat1000.jpg\" alt=\"Paco and Mat in San Sebastián, Spain. Photo courtesy of Canela\" width=\"1000\" height=\"750\" class=\"size-full wp-image-78019\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paco and Mat in San Sebastián, Spain. Photo courtesy of Canela\u003c/figcaption>\u003c/figure>\n\u003cp>This is the sweet story of love and a restaurant. Chef Mat Schuster and wine expert Francisco \"Paco\" Cifuentes opened \u003ca href=\"http://www.canelasf.com/\">Canela Bistro & Wine Bar\u003c/a> in the Castro in 2011 and are partners in business and life. They aren't your typical \"mom and pop\" restauranteurs, but rather \"pop and pop\" restauranteurs who put all of their effort and passion into Canela as sole investors. Bay Area Bites recently caught up with the two to find out about delicious Spanish-inspired Valentine’s food and wine recommendations. Their comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you two meet?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> The old-fashioned way, at a neighborhood sports bar. The first time I saw him, he was having a conversation with somebody else so I did not pay that much attention. Then I kept running into him and thought it was a bit strange and too many times for it to be by chance.... Then we met at that same bar again and Mat asked me if I would let him buy me a drink and invited me to join him and his friends. The rest is history! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Paco, you are known for your wine expertise. Who pours at home and what are you drinking lately?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> I pour at home. Mat is almost perfect on everything else, but he is not a wine drinker. I am the one who chooses the wine for dinner parties and am always drinking from several bottles at a time. I don't drink several bottles on the same day because I have a wine preserver system. Right now I am drinking a Godello from Spain, a great Malbec from Mendoza, Argentina, and an amazing \u003ca href=\"http://en.wikipedia.org/wiki/Brunello_di_Montalcino\">2004 Brunello di Montalcino\u003c/a>. I am in heaven with all of them! \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to work together? How do you negotiate work versus home life\u003c/strong>?\u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> People told us that we were going to fight if we started working together. We have a spirited relationship anyway and now we fight about much more interesting things then whose turn it is to buy toilet paper! We do have to make an effort to stop talking about work to maintain just a little bit of sanity.\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> It is hard but fun at the same time. There is nobody that I trust as much I trust Mat and I think he feels the same way. We are constantly leaning on each other to move the business forward. It is also hard because the lines between work and home life are blurry. I don't mind. I think we know each other in a way that most couples can not and I always love what I see.\u003c/p>\n\u003cfigure id=\"attachment_78017\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/canela1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/canela1000.jpg\" alt=\"Canela interior. Photo courtesy of Canela\" width=\"1000\" height=\"639\" class=\"size-full wp-image-78017\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Canela interior. Photo courtesy of Canela\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What’s new at the restaurant?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> We are constantly changing things to make ourselves better whether it be the food, decor, processes. We never sit around too long to pat ourselves on the back. As a relatively new business, there is always something to improve! I just got a small smoking gun food smoker and I have been having fun with that smoking different oils. I am going to try a smoked gazpacho next!\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> One of the things I love about this business is that no one night is the same as another. We went through a major renovation that has brought a more intense \"soul\" to Canela, the kind of soul that Mat and I always envisioned. Mat also changes the menu all the time. \u003c/p>\n\u003cfigure id=\"attachment_78020\" class=\"wp-caption aligncenter\" style=\"max-width: 801px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Paella-800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Paella-800.jpg\" alt=\"Paella at Canela. Photo courtesy of Canela\" width=\"801\" height=\"573\" class=\"size-full wp-image-78020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella at Canela. Photo courtesy of Canela\u003c/figcaption>\u003c/figure>\n\u003cp>There are also some new fantastic wines that we started introducing this fall: Riojas, Albariño, Toro, and our first vino from Navarra.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you serving up for Valentine’s Day? And what recommendations would you give for food and wine?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> We are doing 3 seatings and 4 courses with optional vegetarian courses and wine flights available. The menu is:\u003c/p>\n\u003cblockquote>\u003cp>\u003cem>Amuse of grape and almond white gazpacho\u003c/em>\u003c/p>\n\u003cp>Cava saffron braised fish cocochas (Cheeks)\u003cbr>\nor\u003cbr>\nWild mushroom buenuelo with tarragon Aioli\u003c/p>\n\u003cp>Calamari en su tinta (squid ink) with puree of Spanish white beans\u003cbr>\nor\u003cbr>\nCastilian onion and garlic soup with Manchego crouton\u003c/p>\n\u003cp>Braised lamb shank with chocolate lentils\u003cbr>\nor\u003cbr>\nPotaje of garbanzos and spinach\u003c/p>\n\u003cp>Leche frita with creme anglaise and honey poached fig\u003cbr>\nor\u003cbr>\nTrio of chocolate truffles: vanilla cinnamon, toasted sesame seed and hazelnut sea salt\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Paco:\u003c/strong> We love that day, and take it very seriously. Mat spends tons of time developing the tasting menu and it is very special for us. \u003c/p>\n\u003cp>For wine, I would start with some bubbles, such as a glass of \"\u003ca href=\"http://www.wine-searcher.com/wine-152455-0000-font-i-jordana-reserva-brut-cava-catalonia-spain\">Font i Jordana\u003c/a>,\" an amazing Cava from Spain. Then I would follow with a glass of a well-rounded white wine, with some floral notes, such as the \u003ca href=\"http://www.wine-searcher.com/find/a+coroa+godello+valdeorras+galicia+spain/2010\">2010 \"200 Cestos\"\u003c/a> an amazing Godello from Valdeorras, Spain that will help you feel the enchantment of the night. And then I would definitely go with a sophisticated but bold red, like a Rivera del Duero or a Toro. A glass of \u003ca href=\"http://www.wine-searcher.com/wine-23554-2009-bodegas-hermanos-sastre-vina-sastre-regina-vides-ribera-del-duero-spain\">2009 \"Viña Sastre, Regina Vides\"\u003c/a> is perfect for the main dishes. These wines will make you love everything that night.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where are your Bay Area favorite romantic spots?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> The combination of farmland, wild nature and charming little towns makes Sonoma County incredibly romantic! I always want to bring Mat to Sebastopol and the Russian River and get him out of his kitchen. For brunch or dinner, we end up at \u003ca href=\"http://frenchgardenrestaurant.com/\">The French Garden\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/marthas-old-mexico-sebastopol?ob=1\">Martha's Old Mexico\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your guilty food pleasure?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> Chinese Food pig out. I love to try lots of things, either old favorites from a new place or new items I have not had before. To be a little bit adventurous, I like the more authentic Szechuan style restaurants.\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> Chocolate croissants. I can eat hundreds of them.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get work inspiration?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> My collection of Spanish cookbooks that we have brought back from our many different trips to Spain. It is fantastic to see how I can take traditional Spanish ingredients and make them my own, either infused with a modern technique or a California ingredient.\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> It is such an amazing feeling knowing that you have contributed to someone grabbing a moment of pleasure and happiness enjoying our food and wines.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.canelasf.com//\">\u003cstrong>Canela\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Canela_SF\">@Canela_SF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CanelaSF\">Canela Bistro Bar\u003c/a>\u003c/p>\n\n",
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"excerpt": "What's it like to run a \"pop and pop\" restaurant together? Mary Ladd talks to Chef Mat Schuster and wine expert Paco Cifuentes of Canela Bistro & Wine Bar in the Castro to find out.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78019\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Paco-Mat1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Paco-Mat1000.jpg\" alt=\"Paco and Mat in San Sebastián, Spain. Photo courtesy of Canela\" width=\"1000\" height=\"750\" class=\"size-full wp-image-78019\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paco and Mat in San Sebastián, Spain. Photo courtesy of Canela\u003c/figcaption>\u003c/figure>\n\u003cp>This is the sweet story of love and a restaurant. Chef Mat Schuster and wine expert Francisco \"Paco\" Cifuentes opened \u003ca href=\"http://www.canelasf.com/\">Canela Bistro & Wine Bar\u003c/a> in the Castro in 2011 and are partners in business and life. They aren't your typical \"mom and pop\" restauranteurs, but rather \"pop and pop\" restauranteurs who put all of their effort and passion into Canela as sole investors. Bay Area Bites recently caught up with the two to find out about delicious Spanish-inspired Valentine’s food and wine recommendations. Their comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you two meet?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> The old-fashioned way, at a neighborhood sports bar. The first time I saw him, he was having a conversation with somebody else so I did not pay that much attention. Then I kept running into him and thought it was a bit strange and too many times for it to be by chance.... Then we met at that same bar again and Mat asked me if I would let him buy me a drink and invited me to join him and his friends. The rest is history! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Paco, you are known for your wine expertise. Who pours at home and what are you drinking lately?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> I pour at home. Mat is almost perfect on everything else, but he is not a wine drinker. I am the one who chooses the wine for dinner parties and am always drinking from several bottles at a time. I don't drink several bottles on the same day because I have a wine preserver system. Right now I am drinking a Godello from Spain, a great Malbec from Mendoza, Argentina, and an amazing \u003ca href=\"http://en.wikipedia.org/wiki/Brunello_di_Montalcino\">2004 Brunello di Montalcino\u003c/a>. I am in heaven with all of them! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to work together? How do you negotiate work versus home life\u003c/strong>?\u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> People told us that we were going to fight if we started working together. We have a spirited relationship anyway and now we fight about much more interesting things then whose turn it is to buy toilet paper! We do have to make an effort to stop talking about work to maintain just a little bit of sanity.\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> It is hard but fun at the same time. There is nobody that I trust as much I trust Mat and I think he feels the same way. We are constantly leaning on each other to move the business forward. It is also hard because the lines between work and home life are blurry. I don't mind. I think we know each other in a way that most couples can not and I always love what I see.\u003c/p>\n\u003cfigure id=\"attachment_78017\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/canela1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/canela1000.jpg\" alt=\"Canela interior. Photo courtesy of Canela\" width=\"1000\" height=\"639\" class=\"size-full wp-image-78017\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Canela interior. Photo courtesy of Canela\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What’s new at the restaurant?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> We are constantly changing things to make ourselves better whether it be the food, decor, processes. We never sit around too long to pat ourselves on the back. As a relatively new business, there is always something to improve! I just got a small smoking gun food smoker and I have been having fun with that smoking different oils. I am going to try a smoked gazpacho next!\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> One of the things I love about this business is that no one night is the same as another. We went through a major renovation that has brought a more intense \"soul\" to Canela, the kind of soul that Mat and I always envisioned. Mat also changes the menu all the time. \u003c/p>\n\u003cfigure id=\"attachment_78020\" class=\"wp-caption aligncenter\" style=\"max-width: 801px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Paella-800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Paella-800.jpg\" alt=\"Paella at Canela. Photo courtesy of Canela\" width=\"801\" height=\"573\" class=\"size-full wp-image-78020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella at Canela. Photo courtesy of Canela\u003c/figcaption>\u003c/figure>\n\u003cp>There are also some new fantastic wines that we started introducing this fall: Riojas, Albariño, Toro, and our first vino from Navarra.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you serving up for Valentine’s Day? And what recommendations would you give for food and wine?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> We are doing 3 seatings and 4 courses with optional vegetarian courses and wine flights available. The menu is:\u003c/p>\n\u003cblockquote>\u003cp>\u003cem>Amuse of grape and almond white gazpacho\u003c/em>\u003c/p>\n\u003cp>Cava saffron braised fish cocochas (Cheeks)\u003cbr>\nor\u003cbr>\nWild mushroom buenuelo with tarragon Aioli\u003c/p>\n\u003cp>Calamari en su tinta (squid ink) with puree of Spanish white beans\u003cbr>\nor\u003cbr>\nCastilian onion and garlic soup with Manchego crouton\u003c/p>\n\u003cp>Braised lamb shank with chocolate lentils\u003cbr>\nor\u003cbr>\nPotaje of garbanzos and spinach\u003c/p>\n\u003cp>Leche frita with creme anglaise and honey poached fig\u003cbr>\nor\u003cbr>\nTrio of chocolate truffles: vanilla cinnamon, toasted sesame seed and hazelnut sea salt\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Paco:\u003c/strong> We love that day, and take it very seriously. Mat spends tons of time developing the tasting menu and it is very special for us. \u003c/p>\n\u003cp>For wine, I would start with some bubbles, such as a glass of \"\u003ca href=\"http://www.wine-searcher.com/wine-152455-0000-font-i-jordana-reserva-brut-cava-catalonia-spain\">Font i Jordana\u003c/a>,\" an amazing Cava from Spain. Then I would follow with a glass of a well-rounded white wine, with some floral notes, such as the \u003ca href=\"http://www.wine-searcher.com/find/a+coroa+godello+valdeorras+galicia+spain/2010\">2010 \"200 Cestos\"\u003c/a> an amazing Godello from Valdeorras, Spain that will help you feel the enchantment of the night. And then I would definitely go with a sophisticated but bold red, like a Rivera del Duero or a Toro. A glass of \u003ca href=\"http://www.wine-searcher.com/wine-23554-2009-bodegas-hermanos-sastre-vina-sastre-regina-vides-ribera-del-duero-spain\">2009 \"Viña Sastre, Regina Vides\"\u003c/a> is perfect for the main dishes. These wines will make you love everything that night.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where are your Bay Area favorite romantic spots?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> The combination of farmland, wild nature and charming little towns makes Sonoma County incredibly romantic! I always want to bring Mat to Sebastopol and the Russian River and get him out of his kitchen. For brunch or dinner, we end up at \u003ca href=\"http://frenchgardenrestaurant.com/\">The French Garden\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/marthas-old-mexico-sebastopol?ob=1\">Martha's Old Mexico\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your guilty food pleasure?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> Chinese Food pig out. I love to try lots of things, either old favorites from a new place or new items I have not had before. To be a little bit adventurous, I like the more authentic Szechuan style restaurants.\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> Chocolate croissants. I can eat hundreds of them.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get work inspiration?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> My collection of Spanish cookbooks that we have brought back from our many different trips to Spain. It is fantastic to see how I can take traditional Spanish ingredients and make them my own, either infused with a modern technique or a California ingredient.\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> It is such an amazing feeling knowing that you have contributed to someone grabbing a moment of pleasure and happiness enjoying our food and wines.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.canelasf.com//\">\u003cstrong>Canela\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Canela_SF\">@Canela_SF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CanelaSF\">Canela Bistro Bar\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Nod To British Beer Traditions: Freewheel Brewing Company",
"title": "A Nod To British Beer Traditions: Freewheel Brewing Company",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[youtube //www.youtube.com/watch?v=TVtqwWGguFk]\u003c/p>\n\u003cp>\u003cem>Photos by Jenny Oh/KQED\u003c/em>\u003c/p>\n\u003cp>Tucked away in a small shopping complex on the outskirts of Redwood City, \u003ca href=\"http://www.freewheelbrewing.com/\" target=\"_blank\">Freewheel Brewing Company\u003c/a> serves up a local version of English \"\u003ca href=\"http://www.camra.org.uk/\" target=\"_blank\">real ale\u003c/a>.\" This term refers to unpasteurized, naturally carbonated beer that's been \"\u003ca href=\"http://www.freewheelbrewing.com/cask-conditioned.html\" target=\"_blank\">cask-conditioned\u003c/a>\": the brewer's yeast hasn't been filtered out and continues to ferment the beer as it awaits to be hand-pumped from its storage container; other beers obtain carbonation from carbon dioxide or nitrogen that's been added into pressurized kegs. This process produces a smooth beer with a lower overall alcohol content that's easy to drink on its own or paired up with pub fare.\u003c/p>\n\u003cfigure id=\"attachment_76532\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Malcolm.jpg\">\u003cimg class=\"size-thumbnail wp-image-76532\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Malcolm-190x190.jpg\" alt=\"Malcolm McGinnis\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Malcolm McGinnis\u003c/figcaption>\u003c/figure>\n\u003cp>Freewheel Brewing Company's brewmaster and co-founder, Malcolm McGinnis, is featured in the above video I produced for KQED Science: \"\u003ca href=\"http://blogs.kqed.org/science/video/science-of-beer-tapping-the-power-of-brewers-yeast/\" target=\"_blank\">Science of Beer: Tapping the Power of Brewer's Yeast\u003c/a>.\" He took a break from his brewing duties to discuss how and why he makes traditional-style beers for Bay Area beer connoisseurs.\u003c/p>\n\u003cp>\u003cstrong>How did you get involved with beer making?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Believe it or not, I brewed my first batch of beer with my best friend when we were about 16 years old. Of course, it was horrible and bottles exploded, but it was a fun start that still makes me smile. Years later, when I was finishing graduate school (Ph.D. in biochemistry), I started homebrewing more properly when a friend told me that he was brewing his own beer. That intrigued me -- along with the fact that my graduate advisor had made a comment that, \"Every biochemist worth his salt should brew his own beer at least once,\" made me think this was something that I should try. Pretty quickly, I fell in love with the process, the smells and the final product. I stuck with it for many years until our second child was born and I just didn't have time anymore. At that point, I took off a good 10 years or so from brewing and during that time I continued to work in my chosen scientific field of genetic matching for bone marrow transplantation. My friend Pete Krausa (who is one of the four partners in Freewheel) and I had started and built a company where we designed and manufactured test kits for use in transplantation matching which we eventually sold. After that, I took a little time off and eventually started thinking about brewing professionally. One thing led to another and eventually Larry Bucka and Gary Waymire came on board as partners and we started Freewheel Brewing.\u003c/p>\n\u003cfigure id=\"attachment_76529\" class=\"wp-caption alignright\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Hops.jpg\">\u003cimg class=\"size-thumbnail wp-image-76529\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Hops-190x190.jpg\" alt=\"Hops\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hops\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why do you produce English-style ale? \u003c/strong>\u003c/p>\n\u003cp>The short answer is because we all love that style. The longer answer is that this was actually the end result of a series of business decisions. When we were trying to decide what kind of beer we wanted to make, we approached it from a business perspective and asked, \"How do you distinguish yourself as a new brewery?\" There is no shortage of fantastic West Coast IPAs and other big, hoppy, high ABV [alcohol by volume] beers that are so popular these days. A couple of years ago, we had been hearing rumors of a resurgence of \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/19/local-brewers-bet-on-low-alcohol-session-beers/\">session beers\u003c/a>\" which are easy-drinking, lower ABV beers and this seemed like an interesting direction to consider. Next, when you start to think of the most iconic session beers, you quickly get to an English Bitter and the best way to serve that beer is from a hand pump out of a cask. And that's basically how we decided that we would commit to making cask-conditioned, English-style ales.\u003c/p>\n\u003cp>\u003cstrong>Who are your English partners and how did you forge a relationship with them? \u003c/strong>\u003c/p>\n\u003cp>Our collaborators are \u003ca href=\"http://www.green-jack.com/\" target=\"_blank\">Green Jack Brewery\u003c/a> in Suffolk and \u003ca href=\"http://ironbridgebrewery.co.uk/blog/\" target=\"_blank\">Ironbridge Brewery\u003c/a> in Shropshire. In 2010, two of us took a great trip around England to meet with half a dozen small award-winning breweries that we had read about online and with whom we eventually made email contact. We realized that there was very little tradition of cask ales in this country so in order to do it properly, we decided to find some great English partners. As it turned out, these breweries were intrigued with the idea of a California partner and we were very fortunate to be able to establish good working relationships with them.\u003c/p>\n\u003cfigure id=\"attachment_76533\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Mash.jpg\">\u003cimg class=\"size-full wp-image-76533\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Mash.jpg\" alt=\"Freewheel Brewery\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">KQED Science Multimedia Producer Josh Cassidy films Malcolm McGinnis\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What makes English-style ale different than American ale?\u003c/strong>\u003c/p>\n\u003cp>There are several key differences between our English-style ales and many American ales. First is the grain that we use. The barley that we use is a very traditional English variety known as Maris Otter. It is imported from England and has a very distinctive characteristic that many would describe as \"bready\" or \"biscuity.\" It's a little difficult to describe but when you taste a beer brewed with this barley, it is a real treat.\u003c/p>\n\u003cfigure id=\"attachment_76561\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Malt.jpg\">\u003cimg class=\"size-thumbnail wp-image-76561\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Malt-190x190.jpg\" alt=\"Malt\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Malt\u003c/figcaption>\u003c/figure>\n\u003cp>Another difference is the yeast. We use two yeast strains that are straight from English brewers which are very unique and that are perfectly suited to our brewery which was designed and built in England. They are known as \"top-cropping\" which means that they float on the surface of the fermenting beer and can be harvested or skimmed to be used in subsequent batches of beer. In the U.S., most yeast strains are \"bottom croppers\" and are harvested from the bottom of the fermenters which have a slightly different design geometry than we have. Many beer drinkers don't realize the impact that a yeast strain can have on the final flavor and it turns out that our yeast can impart some interesting characteristics that can be described as floral or or even fruity in nature. These are subtle flavors and are important and more noticeable in some of our lighter beers such as our Pale Ale and Ordinary Bitter.\u003c/p>\n\u003cp>Our yeast is best cropped from the top of the fermented beer and this requires a fermenting container that allows access from the top. Since our equipment was fabricated by an English brewery designer (Vincent Johnson), he made sure to give us this option.\u003c/p>\n\u003cfigure id=\"attachment_76524\" class=\"wp-caption alignright\" style=\"max-width: 162px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Beer_Vertical.jpg\">\u003cimg class=\"size-medium wp-image-76524\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Beer_Vertical-162x290.jpg\" alt=\"Freewheel Brewery's Ordinary Bitter\" width=\"162\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freewheel Brewery's Ordinary Bitter\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some distinguishing characteristics of cask-conditioned ale?\u003c/strong>\u003c/p>\n\u003cp>Cask conditioning is a centuries-old process that results in carbonation of the finished beer. In effect, the container from which the beer is served (the cask) is where the final, or secondary, stage of fermentation occurs. The majority of fermentation, the primary stage, takes place in large tanks (1000 liters in our brewery) and most of the sugar from the brewing process is converted into alcohol by the yeast. We stop the fermentation before all of the sugar is used up and transfer it to casks which in our case are either \"firkins\" (9 UK gallons = 10.8 US gallons) or \"pins\" (4.5 UK gallons = 5.4 US gallons). When the almost-finished beer is added to these casks, they are sealed and the final stage of fermentation is allowed to occur which results in a small amount of additional alcohol being produced, along with some carbon dioxide which has nowhere to go except into solution as carbonation. The final result is a lower level of carbonation relative to most non-cask beers, which are force-carbonated and tend to have a more \"fizzy\" character. One isn't necessarily better than the other, they're just different and typical of their respective styles.\u003c/p>\n\u003cp>Smoother carbonation can lead to more nuanced flavors because of the reduced carbonation \"bite.\" It should also be served in the 50-55 degree temperature range which allows the flavors to express themselves more fully than when served at 40 degrees or lower. Also, our styles are lower in alcohol so they are easier to drink without feeling the effects of the alcohol quite as much. (For additional facts, check out \u003ca href=\"http://www.freewheelbrewing.com/cask-conditioned.html\" target=\"_blank\">their FAQ\u003c/a> on their website.)\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"76526,76530,76563\"]\u003c/p>\n\u003cp>\u003cstrong>Which ales do you always have on tap, if any?\u003c/strong>\u003c/p>\n\u003cp>We always have the Ordinary Bitter, Stout and English IPA. We once ran out of stout and there was a minor revolt at the bar. Apart from those three, we always have one of a couple of pale ales and a copper-colored beer such as our Amber or Special Bitter. We also try to have a \"guest beer\" or two as well which tend to be keg beers served with higher carbonation and at lower temperature. With these, we try to round out the options for beer drinkers that aren't necessarily 100% dedicated to cask ales. We also have a selection of wines plus a hard cider on tap for those who don't drink beer.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Customers.jpg\">\u003cimg class=\"alignnone size-full wp-image-76549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Customers.jpg\" alt=\"Customers at Freewheel Brewing Co.\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What’s the general reaction been from your customers?\u003c/strong>\u003c/p>\n\u003cp>Our fans who already knew about cask ale were thrilled to have a local pub brewing and serving this style of beer. We get an especially good reaction from people who have lived in England for any period of time because this style is so familiar and comforting to them. We've even had people come in who personally know our collaborators or their beers so that's really nice. For people that were new to cask ales, we have generally had a good response as they've come to appreciate how unique this style is relative to most other craft beers. The combination of lower alcohol, smoother carbonation and easier drinking seems to hit the spot as a change of pace for some beer fans.\u003c/p>\n\u003cp>\u003cstrong>Are there many producers in the Bay Area and/or U.S.?\u003c/strong>\u003c/p>\n\u003cp>In the Bay Area, the first brewery to fully embrace and produce cask ales was Dave McLean's \u003ca href=\"http://www.magnoliapub.com/\" target=\"_blank\">Magnolia\u003c/a> in San Francisco. He really set the standard for this style [here]. Other breweries that I'm aware of that also produce cask ales include \u003ca href=\"http://www.moonlightbrewing.com/\" target=\"_blank\">Moonlight Brewery\u003c/a>, \u003ca href=\"http://drinkdrakes.com/\" target=\"_blank\">Drake's\u003c/a> and \u003ca href=\"http://bearrepublic.com/\" target=\"_blank\">Bear Republic\u003c/a>, but I'm sure that there are others. There is also a brewery in Oakridge, Oregon called \u003ca href=\"http://www.brewersunion.com/\" target=\"_blank\">Brewers Union Local 180\u003c/a> that specializes in English-style cask ales. Across the country, there are many breweries that produce casks, but I'm not aware of any that are 100% committed to the style.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Working.jpg\">\u003cimg class=\"alignnone size-full wp-image-76538\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Working.jpg\" alt=\"Freewheel Brewery Motto\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What is the scope of distribution of your beer?\u003c/strong>\u003c/p>\n\u003cp>Currently, we have our casks in about 10 bars and restaurants in the Bay Area. We have just started to promote our beer for sale outside our pub so we are just getting started, but we hope that will grow fairly quickly. We also have plans to look into packaging in cans or bottle down the road while trying to simulate the same qualities as out of a cask in the pub.\u003c/p>\n\u003cp>\u003cstrong>And Freewheel isn't just about beer; there's also a pretty tasty menu of food folks can choose from.\u003c/strong>\u003c/p>\n\u003cp>Our original head chef, Matt Hunter, who is now in the process of starting his own East Bay brewery, was instrumental in creating our food menu. We describe it as \"English pub-inspired but with a California twist\" because of the locally-sourced ingredients. Our most popular items are fish and chips, cheeseburgers, pulled pork sandwiches, soups, sausage sampler and homemade crisps (potato chips).\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"76536,76537,76534\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.freewheelbrewing.com/\" target=\"_blank\">\u003cstrong>Freewheel Brewing Company\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/A9xRew\" target=\"_blank\">map\u003c/a>]\u003cbr>\n3736 Florence Street\u003cbr>\nRedwood City, CA\u003cbr>\nPhone: 650-365-2337\u003cbr>\n\u003cstrong>HOURS:\u003c/strong>\u003cbr>\nMon 4pm-9pm\u003cbr>\nTue-Wed 11:30am-9pm\u003cbr>\nThu-Sat 11:30am-11pm\u003cbr>\nSun 4pm-8pm\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Freewheel-Brewing-Company/147505355281208\" target=\"_blank\">Freewheel Brewing Company\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/freewheelbrew\" target=\"_blank\">@FreewheelBrew\u003c/a>\u003c/p>\n\n",
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"excerpt": "Tucked away in a small shopping complex on the outskirts of Redwood City, Freewheel Brewing Company serves up a local version of a English-style \"real ale\" made with traditional methods. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\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/TVtqwWGguFk'\n title='//www.youtube.com/embed/TVtqwWGguFk'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos by Jenny Oh/KQED\u003c/em>\u003c/p>\n\u003cp>Tucked away in a small shopping complex on the outskirts of Redwood City, \u003ca href=\"http://www.freewheelbrewing.com/\" target=\"_blank\">Freewheel Brewing Company\u003c/a> serves up a local version of English \"\u003ca href=\"http://www.camra.org.uk/\" target=\"_blank\">real ale\u003c/a>.\" This term refers to unpasteurized, naturally carbonated beer that's been \"\u003ca href=\"http://www.freewheelbrewing.com/cask-conditioned.html\" target=\"_blank\">cask-conditioned\u003c/a>\": the brewer's yeast hasn't been filtered out and continues to ferment the beer as it awaits to be hand-pumped from its storage container; other beers obtain carbonation from carbon dioxide or nitrogen that's been added into pressurized kegs. This process produces a smooth beer with a lower overall alcohol content that's easy to drink on its own or paired up with pub fare.\u003c/p>\n\u003cfigure id=\"attachment_76532\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Malcolm.jpg\">\u003cimg class=\"size-thumbnail wp-image-76532\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Malcolm-190x190.jpg\" alt=\"Malcolm McGinnis\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Malcolm McGinnis\u003c/figcaption>\u003c/figure>\n\u003cp>Freewheel Brewing Company's brewmaster and co-founder, Malcolm McGinnis, is featured in the above video I produced for KQED Science: \"\u003ca href=\"http://blogs.kqed.org/science/video/science-of-beer-tapping-the-power-of-brewers-yeast/\" target=\"_blank\">Science of Beer: Tapping the Power of Brewer's Yeast\u003c/a>.\" He took a break from his brewing duties to discuss how and why he makes traditional-style beers for Bay Area beer connoisseurs.\u003c/p>\n\u003cp>\u003cstrong>How did you get involved with beer making?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Believe it or not, I brewed my first batch of beer with my best friend when we were about 16 years old. Of course, it was horrible and bottles exploded, but it was a fun start that still makes me smile. Years later, when I was finishing graduate school (Ph.D. in biochemistry), I started homebrewing more properly when a friend told me that he was brewing his own beer. That intrigued me -- along with the fact that my graduate advisor had made a comment that, \"Every biochemist worth his salt should brew his own beer at least once,\" made me think this was something that I should try. Pretty quickly, I fell in love with the process, the smells and the final product. I stuck with it for many years until our second child was born and I just didn't have time anymore. At that point, I took off a good 10 years or so from brewing and during that time I continued to work in my chosen scientific field of genetic matching for bone marrow transplantation. My friend Pete Krausa (who is one of the four partners in Freewheel) and I had started and built a company where we designed and manufactured test kits for use in transplantation matching which we eventually sold. After that, I took a little time off and eventually started thinking about brewing professionally. One thing led to another and eventually Larry Bucka and Gary Waymire came on board as partners and we started Freewheel Brewing.\u003c/p>\n\u003cfigure id=\"attachment_76529\" class=\"wp-caption alignright\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Hops.jpg\">\u003cimg class=\"size-thumbnail wp-image-76529\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Hops-190x190.jpg\" alt=\"Hops\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hops\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why do you produce English-style ale? \u003c/strong>\u003c/p>\n\u003cp>The short answer is because we all love that style. The longer answer is that this was actually the end result of a series of business decisions. When we were trying to decide what kind of beer we wanted to make, we approached it from a business perspective and asked, \"How do you distinguish yourself as a new brewery?\" There is no shortage of fantastic West Coast IPAs and other big, hoppy, high ABV [alcohol by volume] beers that are so popular these days. A couple of years ago, we had been hearing rumors of a resurgence of \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/19/local-brewers-bet-on-low-alcohol-session-beers/\">session beers\u003c/a>\" which are easy-drinking, lower ABV beers and this seemed like an interesting direction to consider. Next, when you start to think of the most iconic session beers, you quickly get to an English Bitter and the best way to serve that beer is from a hand pump out of a cask. And that's basically how we decided that we would commit to making cask-conditioned, English-style ales.\u003c/p>\n\u003cp>\u003cstrong>Who are your English partners and how did you forge a relationship with them? \u003c/strong>\u003c/p>\n\u003cp>Our collaborators are \u003ca href=\"http://www.green-jack.com/\" target=\"_blank\">Green Jack Brewery\u003c/a> in Suffolk and \u003ca href=\"http://ironbridgebrewery.co.uk/blog/\" target=\"_blank\">Ironbridge Brewery\u003c/a> in Shropshire. In 2010, two of us took a great trip around England to meet with half a dozen small award-winning breweries that we had read about online and with whom we eventually made email contact. We realized that there was very little tradition of cask ales in this country so in order to do it properly, we decided to find some great English partners. As it turned out, these breweries were intrigued with the idea of a California partner and we were very fortunate to be able to establish good working relationships with them.\u003c/p>\n\u003cfigure id=\"attachment_76533\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Mash.jpg\">\u003cimg class=\"size-full wp-image-76533\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Mash.jpg\" alt=\"Freewheel Brewery\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">KQED Science Multimedia Producer Josh Cassidy films Malcolm McGinnis\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What makes English-style ale different than American ale?\u003c/strong>\u003c/p>\n\u003cp>There are several key differences between our English-style ales and many American ales. First is the grain that we use. The barley that we use is a very traditional English variety known as Maris Otter. It is imported from England and has a very distinctive characteristic that many would describe as \"bready\" or \"biscuity.\" It's a little difficult to describe but when you taste a beer brewed with this barley, it is a real treat.\u003c/p>\n\u003cfigure id=\"attachment_76561\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Malt.jpg\">\u003cimg class=\"size-thumbnail wp-image-76561\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Malt-190x190.jpg\" alt=\"Malt\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Malt\u003c/figcaption>\u003c/figure>\n\u003cp>Another difference is the yeast. We use two yeast strains that are straight from English brewers which are very unique and that are perfectly suited to our brewery which was designed and built in England. They are known as \"top-cropping\" which means that they float on the surface of the fermenting beer and can be harvested or skimmed to be used in subsequent batches of beer. In the U.S., most yeast strains are \"bottom croppers\" and are harvested from the bottom of the fermenters which have a slightly different design geometry than we have. Many beer drinkers don't realize the impact that a yeast strain can have on the final flavor and it turns out that our yeast can impart some interesting characteristics that can be described as floral or or even fruity in nature. These are subtle flavors and are important and more noticeable in some of our lighter beers such as our Pale Ale and Ordinary Bitter.\u003c/p>\n\u003cp>Our yeast is best cropped from the top of the fermented beer and this requires a fermenting container that allows access from the top. Since our equipment was fabricated by an English brewery designer (Vincent Johnson), he made sure to give us this option.\u003c/p>\n\u003cfigure id=\"attachment_76524\" class=\"wp-caption alignright\" style=\"max-width: 162px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Beer_Vertical.jpg\">\u003cimg class=\"size-medium wp-image-76524\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Beer_Vertical-162x290.jpg\" alt=\"Freewheel Brewery's Ordinary Bitter\" width=\"162\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freewheel Brewery's Ordinary Bitter\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some distinguishing characteristics of cask-conditioned ale?\u003c/strong>\u003c/p>\n\u003cp>Cask conditioning is a centuries-old process that results in carbonation of the finished beer. In effect, the container from which the beer is served (the cask) is where the final, or secondary, stage of fermentation occurs. The majority of fermentation, the primary stage, takes place in large tanks (1000 liters in our brewery) and most of the sugar from the brewing process is converted into alcohol by the yeast. We stop the fermentation before all of the sugar is used up and transfer it to casks which in our case are either \"firkins\" (9 UK gallons = 10.8 US gallons) or \"pins\" (4.5 UK gallons = 5.4 US gallons). When the almost-finished beer is added to these casks, they are sealed and the final stage of fermentation is allowed to occur which results in a small amount of additional alcohol being produced, along with some carbon dioxide which has nowhere to go except into solution as carbonation. The final result is a lower level of carbonation relative to most non-cask beers, which are force-carbonated and tend to have a more \"fizzy\" character. One isn't necessarily better than the other, they're just different and typical of their respective styles.\u003c/p>\n\u003cp>Smoother carbonation can lead to more nuanced flavors because of the reduced carbonation \"bite.\" It should also be served in the 50-55 degree temperature range which allows the flavors to express themselves more fully than when served at 40 degrees or lower. Also, our styles are lower in alcohol so they are easier to drink without feeling the effects of the alcohol quite as much. (For additional facts, check out \u003ca href=\"http://www.freewheelbrewing.com/cask-conditioned.html\" target=\"_blank\">their FAQ\u003c/a> on their website.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Which ales do you always have on tap, if any?\u003c/strong>\u003c/p>\n\u003cp>We always have the Ordinary Bitter, Stout and English IPA. We once ran out of stout and there was a minor revolt at the bar. Apart from those three, we always have one of a couple of pale ales and a copper-colored beer such as our Amber or Special Bitter. We also try to have a \"guest beer\" or two as well which tend to be keg beers served with higher carbonation and at lower temperature. With these, we try to round out the options for beer drinkers that aren't necessarily 100% dedicated to cask ales. We also have a selection of wines plus a hard cider on tap for those who don't drink beer.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Customers.jpg\">\u003cimg class=\"alignnone size-full wp-image-76549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Customers.jpg\" alt=\"Customers at Freewheel Brewing Co.\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What’s the general reaction been from your customers?\u003c/strong>\u003c/p>\n\u003cp>Our fans who already knew about cask ale were thrilled to have a local pub brewing and serving this style of beer. We get an especially good reaction from people who have lived in England for any period of time because this style is so familiar and comforting to them. We've even had people come in who personally know our collaborators or their beers so that's really nice. For people that were new to cask ales, we have generally had a good response as they've come to appreciate how unique this style is relative to most other craft beers. The combination of lower alcohol, smoother carbonation and easier drinking seems to hit the spot as a change of pace for some beer fans.\u003c/p>\n\u003cp>\u003cstrong>Are there many producers in the Bay Area and/or U.S.?\u003c/strong>\u003c/p>\n\u003cp>In the Bay Area, the first brewery to fully embrace and produce cask ales was Dave McLean's \u003ca href=\"http://www.magnoliapub.com/\" target=\"_blank\">Magnolia\u003c/a> in San Francisco. He really set the standard for this style [here]. Other breweries that I'm aware of that also produce cask ales include \u003ca href=\"http://www.moonlightbrewing.com/\" target=\"_blank\">Moonlight Brewery\u003c/a>, \u003ca href=\"http://drinkdrakes.com/\" target=\"_blank\">Drake's\u003c/a> and \u003ca href=\"http://bearrepublic.com/\" target=\"_blank\">Bear Republic\u003c/a>, but I'm sure that there are others. There is also a brewery in Oakridge, Oregon called \u003ca href=\"http://www.brewersunion.com/\" target=\"_blank\">Brewers Union Local 180\u003c/a> that specializes in English-style cask ales. Across the country, there are many breweries that produce casks, but I'm not aware of any that are 100% committed to the style.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Working.jpg\">\u003cimg class=\"alignnone size-full wp-image-76538\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Working.jpg\" alt=\"Freewheel Brewery Motto\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What is the scope of distribution of your beer?\u003c/strong>\u003c/p>\n\u003cp>Currently, we have our casks in about 10 bars and restaurants in the Bay Area. We have just started to promote our beer for sale outside our pub so we are just getting started, but we hope that will grow fairly quickly. We also have plans to look into packaging in cans or bottle down the road while trying to simulate the same qualities as out of a cask in the pub.\u003c/p>\n\u003cp>\u003cstrong>And Freewheel isn't just about beer; there's also a pretty tasty menu of food folks can choose from.\u003c/strong>\u003c/p>\n\u003cp>Our original head chef, Matt Hunter, who is now in the process of starting his own East Bay brewery, was instrumental in creating our food menu. We describe it as \"English pub-inspired but with a California twist\" because of the locally-sourced ingredients. Our most popular items are fish and chips, cheeseburgers, pulled pork sandwiches, soups, sausage sampler and homemade crisps (potato chips).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.freewheelbrewing.com/\" target=\"_blank\">\u003cstrong>Freewheel Brewing Company\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/A9xRew\" target=\"_blank\">map\u003c/a>]\u003cbr>\n3736 Florence Street\u003cbr>\nRedwood City, CA\u003cbr>\nPhone: 650-365-2337\u003cbr>\n\u003cstrong>HOURS:\u003c/strong>\u003cbr>\nMon 4pm-9pm\u003cbr>\nTue-Wed 11:30am-9pm\u003cbr>\nThu-Sat 11:30am-11pm\u003cbr>\nSun 4pm-8pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Freewheel-Brewing-Company/147505355281208\" target=\"_blank\">Freewheel Brewing Company\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/freewheelbrew\" target=\"_blank\">@FreewheelBrew\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_77850\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC8053.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC8053.jpg\" alt=\"Top Shelf Marg pizza at PizzaHacker. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-77850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top Shelf Marg pizza at PizzaHacker.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">\u003cem>Naomi Fiss\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Much like our insatiable love for coffee shops, bakeries, ramen joints, and taquerias, there seems to be no limit to the number of pizzerias San Franciscans will support. Does the Mission/Bernal area really need another place to get a pie? Beretta, Flour and Water, Little Star, Arizmendi's, Pauline's, Arinell's, Zante's, Pizzeria Delfina, Bernal Heights Pizza, Pizza Express, and La Nebbia, Haystack, and Paxti's over in Noe Valley: still not enough to sate your chewy dough n' cheese cravings? \u003c/p>\n\u003cp>Apparently not, judging by the happy crowds scarfing up fresh-from-the-oven pies at \u003ca href=\"http://www.thepizzahacker.com\">PizzaHacker\u003c/a>, Mission Street's latest pizza destination. Located on Mission St. near 29th St., in the former Inka's space, PizzaHacker is the brick-and-mortar incarnation of the pop-up venture that owner Jeff Krupman started in 2009. Strings of multi-colored Edison bulbs loop above bright-orange metal picnic tables, making what was probably once a bank feel like a beer garden. Painted chalkboard walls serve as outlets for free expression by the chalk-scrawling youngsters who create masterpieces while waiting for the dough-slingers in the open kitchen to send out their pizzas. \u003c/p>\n\u003cfigure id=\"attachment_77834\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7929.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7929.jpg\" alt=\"PizzaHacker interior. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-77834\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PizzaHacker interior.\u003c/figcaption>\u003c/figure>\n\u003cp>One thing to note: all those hard surfaces means the place gets loud, loud, loud, especially when the under-10 set's in the house. But those skinny communal tables don't encourage lingering; the modus operandi is get your pizza, share a salad, down a beer or two and head out, for bar-hopping or bedtime. The staff is smiling and sweet, and the food shows up fast, another reason it's been instantly popular with parents in the nabe. \u003c/p>\n\u003cfigure id=\"attachment_77835\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7933.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7933.jpg\" alt=\"PizzaHacker chalkboard pizza menu. Photo: Naomi Fiss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77835\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PizzaHacker chalkboard pizza menu.\u003c/figcaption>\u003c/figure>\n\u003cp>The choices are relaxingly few: five pies ($15), one salad ($8), four local beers on tap ($5), a red wine, a white wine ($8/glass), and four bottled soft drinks ($3). \u003c/p>\n\u003cfigure id=\"attachment_77839\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7963.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7963.jpg\" alt=\"PizzaHacker's Chalkboard menu is kid-friendly. Photo: Naomi Fiss\" width=\"500\" class=\"size-full wp-image-77839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PizzaHacker's Chalkboard menu is kid-friendly.\u003c/figcaption>\u003c/figure>\n\u003cp>Loaded with chickpeas, kidney beans, grated eggs, carrots, and cucumbers, and lathered up with a slightly sweet poppyseed dressing, \u003cstrong>The Intermezzo salad\u003c/strong> is a big-bowl throwback to the generous hippie salads dished out at the much-missed Cafe Intermezzo, a longtime Telegraph Avenue staple that burned down in 2012. There may be more raddichio, and fewer sprouts, than in the hippie original, but the generosity of spirit (and portions) is the same; the salad also makes a filling vegetarian option for the gluten-free or cheese-avoident. \u003c/p>\n\u003cfigure id=\"attachment_77840\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7965.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7965.jpg\" alt=\"Dough-slinging in the open kitchen. Photo: Naomi Fiss\" width=\"500\" class=\"size-full wp-image-77840\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dough-slinging in the open kitchen.\u003c/figcaption>\u003c/figure>\n\u003cp>The basic pie is the \u003cstrong>Top Shelf Marg\u003c/strong>, with tomato sauce made from dry-farmed early girl tomatoes, a stretchy, snuggly blanket of house-made mozzarella, plus some leaves of basil here and there. It's heavier on the cheese than, say, the austere, puffy-crusted pies of \u003ca href=\"http://www.unapizza.com/\">Una Pizza Napoletana\u003c/a>, where crust is all and the stingy toppings feel meted out for the lesser enjoyment of those who can't yet subsist on flour and water alone. Here, the cheese is sweet and snow-white, unctuously layered over a light, well-proofed crust. A little too much char here and there, yes, a few too many black bubbles indicative of a crust left for just a few seconds too long in the 700-degree heat of the electric pizza ovens. The tomato sauce takes a bit of a back seat, but overall, for those who like their cheese, this is very pleasing (and kid-friendly) pie. \u003c/p>\n\u003cfigure id=\"attachment_77842\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7986.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7986.jpg\" alt=\"Preparing Rocket Man pie in the open kitchen. Photo: Naomi Fiss\" width=\"500\" class=\"size-full wp-image-77842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preparing Rocket Man pie in the open kitchen.\u003c/figcaption>\u003c/figure>\n\u003cp>On to the rest of the winter menu: \u003cstrong>Rocket Man\u003c/strong> is topped with a lovely, lemony-bright salad of fresh arugula, a fluffy garden arranged around a just-set egg, with garlic, teasingly spicy Calabrian chile paste, and yes, plenty of mozzarella underneath. So lemon-juicy! So tangy and fresh! If you like the pizza+salad combo, this is the one for you. \u003c/p>\n\u003cfigure id=\"attachment_77851\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC8073.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC8073.jpg\" alt=\"Rocket Man pizza. Photo: Naomi Fiss\" width=\"1000\" height=\"773\" class=\"size-full wp-image-77851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rocket Man pizza.\u003c/figcaption>\u003c/figure>\n\u003cp>The local-love evinced in the beer and wine list (Proving Ground IPA from \u003ca href=\"http://www.magnoliapub.com/\">Magnolia Brewing\u003c/a> in SF; Burning Oak Black Lager and Ol' Brick Bitter from Oakland's \u003ca href=\"http://www.lindenbeer.com/\">Linden Street Brewery\u003c/a>; Cali Coast Kolsch from \u003ca href=\"http://calicraft.com/\">Calicraft\u003c/a> in Walnut Creek; \u003ca href=\"https://donkeyandgoat.com/\">Donkey & Goat\u003c/a> Red Blend from Berkeley) shows up in the \u003cstrong>Yo Vinny!\u003c/strong>, PizzaHacker's version of a classic sausage-peppers-and-onion pie. The West Coat locavore version? Sausage from \u003ca href=\"http://4505meats.com/\">4505 Meats\u003c/a>, bright sweet-tart rings of pickled goat horn peppers from \u003ca href=\"http://www.mamalils.com/\">Mama Lil's\u003c/a> in Seattle, and marinated onions, plus the usual tomato and cheese. For this skinny-jean crowd, Vinny is as burly (and manly) as it gets.\u003c/p>\n\u003cfigure id=\"attachment_77837\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7957.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7957.jpg\" alt=\"Yo Vinny! pizza. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-77837\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yo Vinny! pizza.\u003c/figcaption>\u003c/figure>\n\u003cp>We haven't tried the \u003cstrong>Winter Pie\u003c/strong> (marinated Brussels sprouts, \u003ca href=\"http://4505meats.com/\">4505 bacon\u003c/a>, garlic, Calabrian chile paste) or the \u003cstrong>Crowd Pleaser\u003c/strong> (radicchio, dried Black Mission figs, \u003ca href=\"https://www.pointreyescheese.com/\">Point Reyes Blue cheese\u003c/a>, balsamic, mozzarella, rosemary), but you should, even if they sound more like salads than pizzas. \u003c/p>\n\u003cfigure id=\"attachment_77852\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC8085.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC8085.jpg\" alt=\" PizzaHacker owner Jeff Krupman. \" width=\"1000\" height=\"773\" class=\"size-full wp-image-77852\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PizzaHacker owner Jeff Krupman.\u003c/figcaption>\u003c/figure>\n\u003cp>When owner Jeff Krupman moved to San Francisco in 1994, there wasn't much pizza around, especially outside of North Beach. He started making pizzas in his home kitchen, then in a modified grill in his backyard, first to recreate the cracker-crusted, provolone-and-pepperoni style of his Ohio youth, then to emulate the sublime Neapolitan pies tasted on a mind-expanding trip to Italy. Pop-ups in Precita Park, a months-long stint feeding SoMa bar crowds from his sidewalk \"FrankenWeber\" grill-turned-oven, years in start-ups that never quite became the next big thing, and now, with advice and investors, Krupman's a restaurant owner, already carving out a friendly hangout after less than two months in business. Welcome to the neighborhood, hacker. \u003c/p>\n\u003cfigure id=\"attachment_77854\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7910.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7910-683x1024.jpg\" alt=\"PizzaHacker on Mission Street. Photo: Naomi Fiss\" width=\"400\" class=\"size-large wp-image-77854\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PizzaHacker on Mission Street.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.thepizzahacker.com\">\u003cstrong>PizzaHacker\u003c/strong>\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/dVun6i\">Map\u003c/a>\u003cbr>\n3299 Mission St\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nHours: Wed-Sat, 5-10pm, Sun 1-9pm\u003cbr>\n(415) 874-5585\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/PizzaHacker/105536292819459\">PizzaHacker\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzahacker\">@pizzahacker\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Does the Mission really need another pizza joint? Stephanie Rosenbaum checks in at the new PizzaHacker to find out. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77850\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC8053.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC8053.jpg\" alt=\"Top Shelf Marg pizza at PizzaHacker. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-77850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top Shelf Marg pizza at PizzaHacker.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">\u003cem>Naomi Fiss\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Much like our insatiable love for coffee shops, bakeries, ramen joints, and taquerias, there seems to be no limit to the number of pizzerias San Franciscans will support. Does the Mission/Bernal area really need another place to get a pie? Beretta, Flour and Water, Little Star, Arizmendi's, Pauline's, Arinell's, Zante's, Pizzeria Delfina, Bernal Heights Pizza, Pizza Express, and La Nebbia, Haystack, and Paxti's over in Noe Valley: still not enough to sate your chewy dough n' cheese cravings? \u003c/p>\n\u003cp>Apparently not, judging by the happy crowds scarfing up fresh-from-the-oven pies at \u003ca href=\"http://www.thepizzahacker.com\">PizzaHacker\u003c/a>, Mission Street's latest pizza destination. Located on Mission St. near 29th St., in the former Inka's space, PizzaHacker is the brick-and-mortar incarnation of the pop-up venture that owner Jeff Krupman started in 2009. Strings of multi-colored Edison bulbs loop above bright-orange metal picnic tables, making what was probably once a bank feel like a beer garden. Painted chalkboard walls serve as outlets for free expression by the chalk-scrawling youngsters who create masterpieces while waiting for the dough-slingers in the open kitchen to send out their pizzas. \u003c/p>\n\u003cfigure id=\"attachment_77834\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7929.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7929.jpg\" alt=\"PizzaHacker interior. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-77834\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PizzaHacker interior.\u003c/figcaption>\u003c/figure>\n\u003cp>One thing to note: all those hard surfaces means the place gets loud, loud, loud, especially when the under-10 set's in the house. But those skinny communal tables don't encourage lingering; the modus operandi is get your pizza, share a salad, down a beer or two and head out, for bar-hopping or bedtime. The staff is smiling and sweet, and the food shows up fast, another reason it's been instantly popular with parents in the nabe. \u003c/p>\n\u003cfigure id=\"attachment_77835\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7933.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7933.jpg\" alt=\"PizzaHacker chalkboard pizza menu. Photo: Naomi Fiss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77835\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PizzaHacker chalkboard pizza menu.\u003c/figcaption>\u003c/figure>\n\u003cp>The choices are relaxingly few: five pies ($15), one salad ($8), four local beers on tap ($5), a red wine, a white wine ($8/glass), and four bottled soft drinks ($3). \u003c/p>\n\u003cfigure id=\"attachment_77839\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7963.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7963.jpg\" alt=\"PizzaHacker's Chalkboard menu is kid-friendly. Photo: Naomi Fiss\" width=\"500\" class=\"size-full wp-image-77839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PizzaHacker's Chalkboard menu is kid-friendly.\u003c/figcaption>\u003c/figure>\n\u003cp>Loaded with chickpeas, kidney beans, grated eggs, carrots, and cucumbers, and lathered up with a slightly sweet poppyseed dressing, \u003cstrong>The Intermezzo salad\u003c/strong> is a big-bowl throwback to the generous hippie salads dished out at the much-missed Cafe Intermezzo, a longtime Telegraph Avenue staple that burned down in 2012. There may be more raddichio, and fewer sprouts, than in the hippie original, but the generosity of spirit (and portions) is the same; the salad also makes a filling vegetarian option for the gluten-free or cheese-avoident. \u003c/p>\n\u003cfigure id=\"attachment_77840\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7965.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7965.jpg\" alt=\"Dough-slinging in the open kitchen. Photo: Naomi Fiss\" width=\"500\" class=\"size-full wp-image-77840\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dough-slinging in the open kitchen.\u003c/figcaption>\u003c/figure>\n\u003cp>The basic pie is the \u003cstrong>Top Shelf Marg\u003c/strong>, with tomato sauce made from dry-farmed early girl tomatoes, a stretchy, snuggly blanket of house-made mozzarella, plus some leaves of basil here and there. It's heavier on the cheese than, say, the austere, puffy-crusted pies of \u003ca href=\"http://www.unapizza.com/\">Una Pizza Napoletana\u003c/a>, where crust is all and the stingy toppings feel meted out for the lesser enjoyment of those who can't yet subsist on flour and water alone. Here, the cheese is sweet and snow-white, unctuously layered over a light, well-proofed crust. A little too much char here and there, yes, a few too many black bubbles indicative of a crust left for just a few seconds too long in the 700-degree heat of the electric pizza ovens. The tomato sauce takes a bit of a back seat, but overall, for those who like their cheese, this is very pleasing (and kid-friendly) pie. \u003c/p>\n\u003cfigure id=\"attachment_77842\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7986.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7986.jpg\" alt=\"Preparing Rocket Man pie in the open kitchen. Photo: Naomi Fiss\" width=\"500\" class=\"size-full wp-image-77842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preparing Rocket Man pie in the open kitchen.\u003c/figcaption>\u003c/figure>\n\u003cp>On to the rest of the winter menu: \u003cstrong>Rocket Man\u003c/strong> is topped with a lovely, lemony-bright salad of fresh arugula, a fluffy garden arranged around a just-set egg, with garlic, teasingly spicy Calabrian chile paste, and yes, plenty of mozzarella underneath. So lemon-juicy! So tangy and fresh! If you like the pizza+salad combo, this is the one for you. \u003c/p>\n\u003cfigure id=\"attachment_77851\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC8073.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC8073.jpg\" alt=\"Rocket Man pizza. Photo: Naomi Fiss\" width=\"1000\" height=\"773\" class=\"size-full wp-image-77851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rocket Man pizza.\u003c/figcaption>\u003c/figure>\n\u003cp>The local-love evinced in the beer and wine list (Proving Ground IPA from \u003ca href=\"http://www.magnoliapub.com/\">Magnolia Brewing\u003c/a> in SF; Burning Oak Black Lager and Ol' Brick Bitter from Oakland's \u003ca href=\"http://www.lindenbeer.com/\">Linden Street Brewery\u003c/a>; Cali Coast Kolsch from \u003ca href=\"http://calicraft.com/\">Calicraft\u003c/a> in Walnut Creek; \u003ca href=\"https://donkeyandgoat.com/\">Donkey & Goat\u003c/a> Red Blend from Berkeley) shows up in the \u003cstrong>Yo Vinny!\u003c/strong>, PizzaHacker's version of a classic sausage-peppers-and-onion pie. The West Coat locavore version? Sausage from \u003ca href=\"http://4505meats.com/\">4505 Meats\u003c/a>, bright sweet-tart rings of pickled goat horn peppers from \u003ca href=\"http://www.mamalils.com/\">Mama Lil's\u003c/a> in Seattle, and marinated onions, plus the usual tomato and cheese. For this skinny-jean crowd, Vinny is as burly (and manly) as it gets.\u003c/p>\n\u003cfigure id=\"attachment_77837\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7957.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7957.jpg\" alt=\"Yo Vinny! pizza. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-77837\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yo Vinny! pizza.\u003c/figcaption>\u003c/figure>\n\u003cp>We haven't tried the \u003cstrong>Winter Pie\u003c/strong> (marinated Brussels sprouts, \u003ca href=\"http://4505meats.com/\">4505 bacon\u003c/a>, garlic, Calabrian chile paste) or the \u003cstrong>Crowd Pleaser\u003c/strong> (radicchio, dried Black Mission figs, \u003ca href=\"https://www.pointreyescheese.com/\">Point Reyes Blue cheese\u003c/a>, balsamic, mozzarella, rosemary), but you should, even if they sound more like salads than pizzas. \u003c/p>\n\u003cfigure id=\"attachment_77852\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC8085.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC8085.jpg\" alt=\" PizzaHacker owner Jeff Krupman. \" width=\"1000\" height=\"773\" class=\"size-full wp-image-77852\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PizzaHacker owner Jeff Krupman.\u003c/figcaption>\u003c/figure>\n\u003cp>When owner Jeff Krupman moved to San Francisco in 1994, there wasn't much pizza around, especially outside of North Beach. He started making pizzas in his home kitchen, then in a modified grill in his backyard, first to recreate the cracker-crusted, provolone-and-pepperoni style of his Ohio youth, then to emulate the sublime Neapolitan pies tasted on a mind-expanding trip to Italy. Pop-ups in Precita Park, a months-long stint feeding SoMa bar crowds from his sidewalk \"FrankenWeber\" grill-turned-oven, years in start-ups that never quite became the next big thing, and now, with advice and investors, Krupman's a restaurant owner, already carving out a friendly hangout after less than two months in business. Welcome to the neighborhood, hacker. \u003c/p>\n\u003cfigure id=\"attachment_77854\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7910.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7910-683x1024.jpg\" alt=\"PizzaHacker on Mission Street. Photo: Naomi Fiss\" width=\"400\" class=\"size-large wp-image-77854\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PizzaHacker on Mission Street.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.thepizzahacker.com\">\u003cstrong>PizzaHacker\u003c/strong>\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/dVun6i\">Map\u003c/a>\u003cbr>\n3299 Mission St\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nHours: Wed-Sat, 5-10pm, Sun 1-9pm\u003cbr>\n(415) 874-5585\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/PizzaHacker/105536292819459\">PizzaHacker\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzahacker\">@pizzahacker\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area's Herring Run Is On -- Go Hyperlocal in Your Seafood Eating",
"title": "Bay Area's Herring Run Is On -- Go Hyperlocal in Your Seafood Eating",
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"content": "\u003cfigure id=\"attachment_77807\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-700.jpg\" alt=\"Fresh herring from Richardson Bay. Photo: Maria Finn\" width=\"400\" class=\"size-full wp-image-77807\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh herring from Richardson Bay. Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Quick: what's the last commercial fish species still caught in San Francisco Bay?\u003c/strong> Nope, not oysters, not Dungeness crab. It's herring, and right now, our herrings' winter spawning run is in full swing. If you've ever wanted to go hyperlocal in your seafood eating, now's your chance to get these healthy, delicious, and very sustainable fish onto your table. Fresh herring is popping up on restaurant menus and fish markets around the Bay Area. (The second annual \u003ca href=\"http://cassgidley.org/news-and-events/sausalito-herring-festival/\">Sausalito Herring Festival\u003c/a> was planned for Sunday, Feb. 9, but has unfortunately been cancelled due to the weekend's storm.)\u003c/p>\n\u003cp>If you have Scandinavian, German, Eastern European or Jewish roots, you've probably eaten herring before--probably pickled, maybe smoked, often doused in sour cream sauce with sliced onions. Sometimes fat chunks of pickled herring were wrapped around olives, onions, or pickles, in a preparation typically known as rollmops. As a Jewish kid in New Jersey, I grew up with a perpetual jar of herring in the fridge, and that's where I thought herring came from: out of the fridge, from a jar. \u003c/p>\n\u003cfigure id=\"attachment_77806\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/pickled-herring.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/pickled-herring.jpg\" alt=\"Pickled herring with pink peppercorns and lemon. Photo by Maria Finn\" width=\"400\" class=\"size-full wp-image-77806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pickled herring with pink peppercorns and lemon. Photo by Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>Not so. The Pacific herring's spawning run from the open ocean into San Francisco Bay typically happens between mid-January and mid-March, to the delight of both commercial and sport fishermen. Many thousands of sea gulls, cormorants, pelicans, murres, ducks, sea lions, and more go into a squawking, barking feeding frenzy when the fat, roe-filled herring arrive. So far, the herring population this year looks quite robust, good news after the near-collapse of the population in 2009, when the state closed down the commercial herring fishery completely in hopes of letting the spawning fish rebuild their numbers. As a \"forage fish\" for dozens of predators, herring is a valuable food source for a wide range of bird and marine life in the area, supporting many migrating birds along the Pacific Flyway, as well as sea lions, salmon, even whales. \u003c/p>\n\u003cp>The golden roe, or egg sacs, of the female herring are treasured in Japan, where they are known as \u003cem>kazunoko\u003c/em> and are especially prized as a delicacy for \u003cem>Shogatsu,\u003c/em> or Japanese New Year. Until quite recently, most of the local herring catch focused on the roe, which were salted and sent to Japan. The rest of the fish were often used for fishmeal, pet food, or even discarded. \u003c/p>\n\u003cp>Now, however, local awareness of this tasty, seasonal fish has grown, and more and more restaurants and fish markets are featuring it during its short winter season. Herring is rich in omega-3 fats and vitamin D, and since it eats low on the food chain, feeding on drifting phytoplankton (tiny plants) and zooplankton (mostly tiny crustaceans and larvae), it typically contains very low levels of mercury and other heavy metals that large fish like tuna and swordfish can accumulate. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The \u003ca href=\"https://www.dfg.ca.gov/marine/herring/\">California Department of Fish and Wildlife\u003c/a> has set a yearly fishing quota of no more than 5% of the total estimated herring population in the Bay, in order to protect the stocks for future runs, with this year's quota set at about 3,700 tons. The department surveys the population every year, since the recruitment (spawning survival) rates vary greatly from year to year, depending on climate, ocean temperature, habitat, and many other factors. \u003c/p>\n\u003cp>\u003cstrong>So, who's got herring on the menu?\u003c/strong> Typically, herring is served pickled or marinated, which gives a firm, succulent texture to the raw fish, much like ceviche. At the \u003ca href=\"http://www.healdsburgshed.com\">Shed\u003c/a> in Healdsburg, local herring is marinated in housemade red wine vinegar and olive oil, then served in a lunchtime salad with frisee, soft-cooked egg, capers, and boiled potato. At \u003ca href=\"http://www.bartartine.com\">Bar Tartine\u003c/a>, pickled herring comes Scandinavian style with creamed onions and sprouted rye bread. Marinated herring with bok choy and winter squash is on the appetizer menu at \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a> in Hayes Valley, while \u003ca href=\"http://www.waterbarsf.com\">Waterbar\u003c/a> along the Embarcadero is roasting their herring in the wood oven, then serving it with warm fingerling potatoes, whole grain mustard, and sherry-roasted onions. For true nose-to-tail types, \u003ca href=\"http://www.localscornersf.com\">Local's Corner\u003c/a> is offering a three-course herring menu: pickled with beet, radish, carrot, ancho cress and creme fraiche; milt and roe on toast with vadouvan aioli; and smoked with potato, apple, cabbage, and whole-grain mustard. They're sourcing from \u003ca href=\"http://twoxsea.com/\">Two X Sea\u003c/a> and \u003ca href=\"http://water2table.com/\">Water2Table\u003c/a>. This weekend, you can also look for fresh herring on the menus at \u003ca href=\"http://walzwerk.com/\">Walzwerk\u003c/a> in San Francisco and \u003ca href=\"http://www.331fish.com/\">Fish.\u003c/a>, \u003ca href=\"http://www.angelinorestaurant.com/\">Angelino\u003c/a>, \u003ca href=\"http://osteriadivino.com/home.html\">Osteria Divino\u003c/a>, and \u003ca href=\"http://sushiran.com/\">Sushi Ran\u003c/a> in Sausalito.\u003c/p>\n\u003cfigure id=\"attachment_77808\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-salad-shed1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-salad-shed1000.jpg\" alt=\"At the Shed in Healdsburg, local herring is marinated in housemade red wine vinegar and olive oil, then served in a lunchtime salad with frisee, soft-cooked egg, capers, and boiled potato. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-77808\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At the Shed in Healdsburg, local herring is marinated in housemade red wine vinegar and olive oil, then served in a lunchtime salad with frisee, soft-cooked egg, capers, and boiled potato. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>At Oakland's Spanish-themed \u003ca href=\"http://www.duendeoakland.com\">Duende\u003c/a>, the tapas menu includes a \u003cem>tosta de pescado\u003c/em> of pickled herring and steelhead mousse. \u003ca href=\"http://www.eatpekopeko.com\">Peko Peko\u003c/a>, a Japanese catering company and pop-up izakaya restaurant in Temescal, featured herring nanban-zuke--a Japanese preparation similar to escabeche--at a recent dinner. Nearby, \u003ca href=\"http://www.beautysbagelshop.com\">Beauty's Bagels\u003c/a> is hoping to get more herring in the house by this weekend; if they do, says chef-owner Blake Joffe, they'll pickle it in white wine with onion, garlic, allspice, mustard seed, dill, and bay leaf. Once pickled, it will be served over arugula dressed with the pickling liquid, with a bagel and cream cheese on the side. \u003c/p>\n\u003cp>If you're looking to source your own, both \u003ca href=\"http://www.montereyfish.com/pages/nav/retail.html\">Monterey Fish Market\u003c/a> in Berkeley \u003ca href=\"http://www.rockridgemarkethall.com/hapuku-fish\"> Hapuku Fish\u003c/a> in Rockridge's Market Hall both have fresh local herring in stock. Kirk Lombard, who runs frequent \u003ca href=\"http://www.seaforager.com/\">Sea Forager tours\u003c/a> around the Bay, does a \"herring alert\" for interested subscribers on his email list to let them know when the fish are running. \u003c/p>\n\u003cfigure id=\"attachment_77805\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-peppercorn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-peppercorn.jpg\" alt=\"Fresh herring with pink peppercorns. Photo by Maria Finn\" width=\"400\" class=\"size-full wp-image-77805\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh herring with pink peppercorns. Photo by Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What about catching and cooking your own?\u003c/strong> Bay Area Bites spoke with Maria Finn, author of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/26/the-whole-fish-how-adventurous-eating-of-seafood-can-make-you-healthier-sexier-and-help-save-the-ocean/\">The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean\u003c/a>. Finn, who lives on a houseboat in Sausalito's Richardson Bay, has a front-row seat on the season's herring feeding frenzy, as sea lions, sea birds gather in the water just outside her windows when the herring show up. She shared her tips for preparing every part of the fish, below. (For tips and how-to videos on scaling, filleting, and smoking whole fish, check out this \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/20/learn-how-to-butcher-smoke-and-can-a-whole-fish-with-chef-neil-davidson/\">post\u003c/a>.)\u003c/p>\n\u003cp>\u003cstrong>Finn:\u003c/strong> Last week, I went out on a small boat in Richardson Bay in Sausalito with a neighbor and used a hand-tossed net. However, some people were wading out a few feet and catching them with five-gallon buckets near the Tiburon Ferry landing, so you don't need a boat or net. Just look for the critical mass of sea lions, sea birds, and/or commercial fishing boats. You do need a \u003ca href=\"https://www.dfg.ca.gov/licensing/fishing/\"> sport fishing license\u003c/a> to catch herring; there are one- and two-day licenses available, as well as full-season ones. Also, as I tossed the net amid lots of frolicking sea lions and seals, some seaweed with herring eggs came up, so I save some of that as well. I took about half of a five-gallon bucket of herring, and trust me, that's a lot of fish to clean. \u003c/p>\n\u003cfigure id=\"attachment_77812\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/salting-herring-roe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/salting-herring-roe.jpg\" alt=\"Salting herring roes. Photo by Maria Finn\" width=\"400\" class=\"size-full wp-image-77812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salting herring roes. Photo by Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Okay, you've got your fish and your seaweed with roe. Now what? Do you treat the male and female fish differently?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Finn: \u003c/strong>First, I gutted them. I slit up their bellies very delicately so as to not cut open the egg sacs or milt sacs. The egg sacs I set aside for bottarga. For this, I keep the sacs intact, coat them with a little olive oil, and then salt and put them in the fridge overnight. The next day, I take them out and layer them between salt for a week. After they are stiff, I take out an egg sac, rinse it and grate it over pasta (I like pappardelle by \u003ca href=\"http://communitygrains.com/products/dried-pasta\">Community Grains\u003c/a>) and add some greens like kale and then a poached egg on top. Ridiculously good. With the roe-on-kelp, I mixed them with thinly sliced cucumbers and put a sesame oil-rice vinegar dressing on them. The male \"milt\" or sperm, I dredged in flour, pan-fried in butter, and then spread on toast. (I learned this from Douglas Bernstein at \u003ca href=\"http://www.331fish.com/\">Fish\u003c/a> restaurant in Sausalito). For the fish itself, after gutting, I scaled them, tossed them in olive oil and salt and grilled them. I made a preserved lemon and anchovy sauce to drizzle on them. They were really good!\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You mentioned earlier that you shared some of your herring with chef friends. What did they do with them? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Finn:\u003c/strong> Andrea Blum, the former chef at \u003ca href=\"http://montalvoarts.org/\">Montalvo Art Center\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Kipper\">kippered\u003c/a> some. David Johnson, my next door neighbor, who runs the \u003ca href=\"http://www.daveyjonesdeli.com/\">Davey Jones Deli\u003c/a> nearby, is smoking them for herring salad sandwiches. For the now-cancelled Sausalito herring festival, he had planned to make a herring paella. My neighbor Maude Bradley is also a chef. She took a bag home and made herring in ginger miso and poached herring with garlic, leeks, and olives. Her favorite was Super Bowl snacks of crispy fried salt-and-pepper herring. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What about your cats? Did they get any herring treats? Can you use the scraps to catch other fish? \u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Finn:\u003c/strong> My fat little cats like unhealthy, junk-cat food. So I keep the herring raw (heads, guts, blood lines, etc), grind it up, and slip it into their wet food. Over time, I want to incorporate more and more until they are eating raw, local seafood scraps and not the junk food they love so much now. I also save heads and other parts I don't eat to use for bait when I'm out fishing for stripers or ling cod, or to use to bait my crab pot. \u003c/p>\n\n",
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"excerpt": "The herring run is on in San Francisco. Bay Area Bites talks to local sustainable-seafood expert Maria Finn for tips on sourcing and cooking every part of this healthy, affordable, and very local fish during its brief appearance in our waters. ",
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"description": "The herring run is on in San Francisco. Bay Area Bites talks to local sustainable-seafood expert Maria Finn for tips on sourcing and cooking every part of this healthy, affordable, and very local fish during its brief appearance in our waters. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77807\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-700.jpg\" alt=\"Fresh herring from Richardson Bay. Photo: Maria Finn\" width=\"400\" class=\"size-full wp-image-77807\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh herring from Richardson Bay. Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Quick: what's the last commercial fish species still caught in San Francisco Bay?\u003c/strong> Nope, not oysters, not Dungeness crab. It's herring, and right now, our herrings' winter spawning run is in full swing. If you've ever wanted to go hyperlocal in your seafood eating, now's your chance to get these healthy, delicious, and very sustainable fish onto your table. Fresh herring is popping up on restaurant menus and fish markets around the Bay Area. (The second annual \u003ca href=\"http://cassgidley.org/news-and-events/sausalito-herring-festival/\">Sausalito Herring Festival\u003c/a> was planned for Sunday, Feb. 9, but has unfortunately been cancelled due to the weekend's storm.)\u003c/p>\n\u003cp>If you have Scandinavian, German, Eastern European or Jewish roots, you've probably eaten herring before--probably pickled, maybe smoked, often doused in sour cream sauce with sliced onions. Sometimes fat chunks of pickled herring were wrapped around olives, onions, or pickles, in a preparation typically known as rollmops. As a Jewish kid in New Jersey, I grew up with a perpetual jar of herring in the fridge, and that's where I thought herring came from: out of the fridge, from a jar. \u003c/p>\n\u003cfigure id=\"attachment_77806\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/pickled-herring.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/pickled-herring.jpg\" alt=\"Pickled herring with pink peppercorns and lemon. Photo by Maria Finn\" width=\"400\" class=\"size-full wp-image-77806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pickled herring with pink peppercorns and lemon. Photo by Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>Not so. The Pacific herring's spawning run from the open ocean into San Francisco Bay typically happens between mid-January and mid-March, to the delight of both commercial and sport fishermen. Many thousands of sea gulls, cormorants, pelicans, murres, ducks, sea lions, and more go into a squawking, barking feeding frenzy when the fat, roe-filled herring arrive. So far, the herring population this year looks quite robust, good news after the near-collapse of the population in 2009, when the state closed down the commercial herring fishery completely in hopes of letting the spawning fish rebuild their numbers. As a \"forage fish\" for dozens of predators, herring is a valuable food source for a wide range of bird and marine life in the area, supporting many migrating birds along the Pacific Flyway, as well as sea lions, salmon, even whales. \u003c/p>\n\u003cp>The golden roe, or egg sacs, of the female herring are treasured in Japan, where they are known as \u003cem>kazunoko\u003c/em> and are especially prized as a delicacy for \u003cem>Shogatsu,\u003c/em> or Japanese New Year. Until quite recently, most of the local herring catch focused on the roe, which were salted and sent to Japan. The rest of the fish were often used for fishmeal, pet food, or even discarded. \u003c/p>\n\u003cp>Now, however, local awareness of this tasty, seasonal fish has grown, and more and more restaurants and fish markets are featuring it during its short winter season. Herring is rich in omega-3 fats and vitamin D, and since it eats low on the food chain, feeding on drifting phytoplankton (tiny plants) and zooplankton (mostly tiny crustaceans and larvae), it typically contains very low levels of mercury and other heavy metals that large fish like tuna and swordfish can accumulate. \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=\"https://www.dfg.ca.gov/marine/herring/\">California Department of Fish and Wildlife\u003c/a> has set a yearly fishing quota of no more than 5% of the total estimated herring population in the Bay, in order to protect the stocks for future runs, with this year's quota set at about 3,700 tons. The department surveys the population every year, since the recruitment (spawning survival) rates vary greatly from year to year, depending on climate, ocean temperature, habitat, and many other factors. \u003c/p>\n\u003cp>\u003cstrong>So, who's got herring on the menu?\u003c/strong> Typically, herring is served pickled or marinated, which gives a firm, succulent texture to the raw fish, much like ceviche. At the \u003ca href=\"http://www.healdsburgshed.com\">Shed\u003c/a> in Healdsburg, local herring is marinated in housemade red wine vinegar and olive oil, then served in a lunchtime salad with frisee, soft-cooked egg, capers, and boiled potato. At \u003ca href=\"http://www.bartartine.com\">Bar Tartine\u003c/a>, pickled herring comes Scandinavian style with creamed onions and sprouted rye bread. Marinated herring with bok choy and winter squash is on the appetizer menu at \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a> in Hayes Valley, while \u003ca href=\"http://www.waterbarsf.com\">Waterbar\u003c/a> along the Embarcadero is roasting their herring in the wood oven, then serving it with warm fingerling potatoes, whole grain mustard, and sherry-roasted onions. For true nose-to-tail types, \u003ca href=\"http://www.localscornersf.com\">Local's Corner\u003c/a> is offering a three-course herring menu: pickled with beet, radish, carrot, ancho cress and creme fraiche; milt and roe on toast with vadouvan aioli; and smoked with potato, apple, cabbage, and whole-grain mustard. They're sourcing from \u003ca href=\"http://twoxsea.com/\">Two X Sea\u003c/a> and \u003ca href=\"http://water2table.com/\">Water2Table\u003c/a>. This weekend, you can also look for fresh herring on the menus at \u003ca href=\"http://walzwerk.com/\">Walzwerk\u003c/a> in San Francisco and \u003ca href=\"http://www.331fish.com/\">Fish.\u003c/a>, \u003ca href=\"http://www.angelinorestaurant.com/\">Angelino\u003c/a>, \u003ca href=\"http://osteriadivino.com/home.html\">Osteria Divino\u003c/a>, and \u003ca href=\"http://sushiran.com/\">Sushi Ran\u003c/a> in Sausalito.\u003c/p>\n\u003cfigure id=\"attachment_77808\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-salad-shed1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-salad-shed1000.jpg\" alt=\"At the Shed in Healdsburg, local herring is marinated in housemade red wine vinegar and olive oil, then served in a lunchtime salad with frisee, soft-cooked egg, capers, and boiled potato. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-77808\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At the Shed in Healdsburg, local herring is marinated in housemade red wine vinegar and olive oil, then served in a lunchtime salad with frisee, soft-cooked egg, capers, and boiled potato. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>At Oakland's Spanish-themed \u003ca href=\"http://www.duendeoakland.com\">Duende\u003c/a>, the tapas menu includes a \u003cem>tosta de pescado\u003c/em> of pickled herring and steelhead mousse. \u003ca href=\"http://www.eatpekopeko.com\">Peko Peko\u003c/a>, a Japanese catering company and pop-up izakaya restaurant in Temescal, featured herring nanban-zuke--a Japanese preparation similar to escabeche--at a recent dinner. Nearby, \u003ca href=\"http://www.beautysbagelshop.com\">Beauty's Bagels\u003c/a> is hoping to get more herring in the house by this weekend; if they do, says chef-owner Blake Joffe, they'll pickle it in white wine with onion, garlic, allspice, mustard seed, dill, and bay leaf. Once pickled, it will be served over arugula dressed with the pickling liquid, with a bagel and cream cheese on the side. \u003c/p>\n\u003cp>If you're looking to source your own, both \u003ca href=\"http://www.montereyfish.com/pages/nav/retail.html\">Monterey Fish Market\u003c/a> in Berkeley \u003ca href=\"http://www.rockridgemarkethall.com/hapuku-fish\"> Hapuku Fish\u003c/a> in Rockridge's Market Hall both have fresh local herring in stock. Kirk Lombard, who runs frequent \u003ca href=\"http://www.seaforager.com/\">Sea Forager tours\u003c/a> around the Bay, does a \"herring alert\" for interested subscribers on his email list to let them know when the fish are running. \u003c/p>\n\u003cfigure id=\"attachment_77805\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-peppercorn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-peppercorn.jpg\" alt=\"Fresh herring with pink peppercorns. Photo by Maria Finn\" width=\"400\" class=\"size-full wp-image-77805\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh herring with pink peppercorns. Photo by Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What about catching and cooking your own?\u003c/strong> Bay Area Bites spoke with Maria Finn, author of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/26/the-whole-fish-how-adventurous-eating-of-seafood-can-make-you-healthier-sexier-and-help-save-the-ocean/\">The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean\u003c/a>. Finn, who lives on a houseboat in Sausalito's Richardson Bay, has a front-row seat on the season's herring feeding frenzy, as sea lions, sea birds gather in the water just outside her windows when the herring show up. She shared her tips for preparing every part of the fish, below. (For tips and how-to videos on scaling, filleting, and smoking whole fish, check out this \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/20/learn-how-to-butcher-smoke-and-can-a-whole-fish-with-chef-neil-davidson/\">post\u003c/a>.)\u003c/p>\n\u003cp>\u003cstrong>Finn:\u003c/strong> Last week, I went out on a small boat in Richardson Bay in Sausalito with a neighbor and used a hand-tossed net. However, some people were wading out a few feet and catching them with five-gallon buckets near the Tiburon Ferry landing, so you don't need a boat or net. Just look for the critical mass of sea lions, sea birds, and/or commercial fishing boats. You do need a \u003ca href=\"https://www.dfg.ca.gov/licensing/fishing/\"> sport fishing license\u003c/a> to catch herring; there are one- and two-day licenses available, as well as full-season ones. Also, as I tossed the net amid lots of frolicking sea lions and seals, some seaweed with herring eggs came up, so I save some of that as well. I took about half of a five-gallon bucket of herring, and trust me, that's a lot of fish to clean. \u003c/p>\n\u003cfigure id=\"attachment_77812\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/salting-herring-roe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/salting-herring-roe.jpg\" alt=\"Salting herring roes. Photo by Maria Finn\" width=\"400\" class=\"size-full wp-image-77812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salting herring roes. Photo by Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Okay, you've got your fish and your seaweed with roe. Now what? Do you treat the male and female fish differently?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Finn: \u003c/strong>First, I gutted them. I slit up their bellies very delicately so as to not cut open the egg sacs or milt sacs. The egg sacs I set aside for bottarga. For this, I keep the sacs intact, coat them with a little olive oil, and then salt and put them in the fridge overnight. The next day, I take them out and layer them between salt for a week. After they are stiff, I take out an egg sac, rinse it and grate it over pasta (I like pappardelle by \u003ca href=\"http://communitygrains.com/products/dried-pasta\">Community Grains\u003c/a>) and add some greens like kale and then a poached egg on top. Ridiculously good. With the roe-on-kelp, I mixed them with thinly sliced cucumbers and put a sesame oil-rice vinegar dressing on them. The male \"milt\" or sperm, I dredged in flour, pan-fried in butter, and then spread on toast. (I learned this from Douglas Bernstein at \u003ca href=\"http://www.331fish.com/\">Fish\u003c/a> restaurant in Sausalito). For the fish itself, after gutting, I scaled them, tossed them in olive oil and salt and grilled them. I made a preserved lemon and anchovy sauce to drizzle on them. They were really good!\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You mentioned earlier that you shared some of your herring with chef friends. What did they do with them? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Finn:\u003c/strong> Andrea Blum, the former chef at \u003ca href=\"http://montalvoarts.org/\">Montalvo Art Center\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Kipper\">kippered\u003c/a> some. David Johnson, my next door neighbor, who runs the \u003ca href=\"http://www.daveyjonesdeli.com/\">Davey Jones Deli\u003c/a> nearby, is smoking them for herring salad sandwiches. For the now-cancelled Sausalito herring festival, he had planned to make a herring paella. My neighbor Maude Bradley is also a chef. She took a bag home and made herring in ginger miso and poached herring with garlic, leeks, and olives. Her favorite was Super Bowl snacks of crispy fried salt-and-pepper herring. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What about your cats? Did they get any herring treats? Can you use the scraps to catch other fish? \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Finn:\u003c/strong> My fat little cats like unhealthy, junk-cat food. So I keep the herring raw (heads, guts, blood lines, etc), grind it up, and slip it into their wet food. Over time, I want to incorporate more and more until they are eating raw, local seafood scraps and not the junk food they love so much now. I also save heads and other parts I don't eat to use for bait when I'm out fishing for stripers or ling cod, or to use to bait my crab pot. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Socola Chocolatier Dreams Big with Brick and Mortar Shop",
"title": "Socola Chocolatier Dreams Big with Brick and Mortar Shop",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77651\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-Lieu-of-Socola-e1391565389815.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-Lieu-of-Socola-e1391565389815.jpg\" alt=\"Wendy Lieu, chief chocolatier at Socola Chocolates, in South San Francisco. Photo: Momo Chang\" width=\"500\" class=\"size-full wp-image-77651\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wendy Lieu, chief chocolatier at Socola Chocolates, in South San Francisco. Photo: Momo Chang\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Post by Ashlyn Perri, CAAM\u003c/em>\u003c/p>\n\u003cp>Socola Chocolatier’s mascot, \u003ca href=\"http://www.socolachocolates.com/pages/harriet-the-flying-alpaca\">Harriet the Flying Alpaca\u003c/a>, will be finding herself a more permanent place to live in the Rincon Hill neighborhood, located just south of the financial district of San Francisco. \u003ca href=\"http://www.socolachocolates.com/\">Socola Chocolatier\u003c/a>’s new store and café is slated to \u003ca href=\"http://www.socolachocolates.com/pages/socola-san-francisco-store-front-opening-in-february\">open just in time for Valentine’s Day\u003c/a>. \u003c/p>\n\u003cp>For Wendy Lieu, a first generation American whose parents were war refugees from Vietnam, opening a chocolate café in San Francisco may seem like a whimsical pipe dream. Lieu found herself at the age of 19 selling homemade chocolates at a farmers’ market in Santa Rosa. She, along with her sister, Susan Lieu, the business and marketing guru behind Socola, later started selling their chocolates—in flavors such as sriracha, guava and ca phe sua (Vietnamese coffee)—wholesale to specialty shops like Bi-Rite Market and supermarkets like Whole Foods. \u003c/p>\n\u003cfigure id=\"attachment_77648\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Socola-Valentines-e1391565034475.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Socola-Valentines-e1391565034475.jpg\" alt=\"Socola Chocolatier offers a Valentine’s Day selection that includes chocolates with “love” in various languages. Photo: Momo Chang\" width=\"500\" class=\"size-full wp-image-77648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Socola Chocolatier offers a Valentine’s Day selection that includes chocolates with “love” in various languages. Photo: Momo Chang\u003c/figcaption>\u003c/figure>\n\u003cp>“I always had a dream of creating a store,” says Wendy Lieu, owner and chief chocolatier at Socola, as we peek into the under-construction, future home of Socola Chocolatier + Barista. In addition to their chocolates, which will be made on-site, they will serve hot chocolate, \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a>, tea, and pastries such as a guassant (guava croissant with cheese) from \u003ca href=\"http://www.patisseriephilippe.com/\">Patisserie Philippe\u003c/a>, where Lieu externed. Customers will be able to choose from Socola’s signature truffles to melt in a cup of espresso—a truffogato—as well as a tea selection curated to match their tea-influenced chocolates such as jasmine, chai, earl grey, and matcha. \u003c/p>\n\u003cfigure id=\"attachment_77657\" class=\"wp-caption aligncenter\" style=\"max-width: 476px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Socola-Chocolatier-Barista-store.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Socola-Chocolatier-Barista-store.jpg\" alt=\"Socola Chocolatier + Barista is slated to open Monday, February 10 in San Francisco. Photo courtesy of Socola Chocolatier\" width=\"476\" height=\"400\" class=\"size-full wp-image-77657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Socola Chocolatier + Barista is slated to open Monday, February 10 in San Francisco. Photo courtesy of Socola Chocolatier\u003c/figcaption>\u003c/figure>\n\u003cp>Socola is the word for chocolate in Vietnamese, a nod to Lieu’s Chinese Vietnamese heritage. Lieu’s mom was pregnant with her when her family left Vietnam as refugees in 1982. Her parents spent two years in a refugee camp in Kuala Lumpur—where Wendy was born—before they eventually settled in Emeryville, CA. “I escaped many times by boat, in a small boat, and finally I made it,” says Tom Lieu, Wendy’s father, in a recent phone interview. Once there, Wendy’s mother learned to do nails and her father delivered papers. After years of saving, her parents opened their own nail salon. \u003c/p>\n\u003cfigure id=\"attachment_77646\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Chocolates.jpg\" alt=\"A tray of chocolates from Socola Chocolatier. Photo: Momo Chang\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-77646\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A tray of chocolates from Socola Chocolatier. Photo: Momo Chang\u003c/figcaption>\u003c/figure>\n\u003cp>Lieu remembers booking manicure and pedicure appointments at the nail shop when she was as young as 8 years old. “We were hustling!” exclaims Lieu, as she reminisced over her formative years. They sold Girl Scout cookies and their homemade friendship bracelets while working at the nail salon. ”We’ve just grown up being business women and entrepreneurs.”\u003c/p>\n\u003cfigure id=\"attachment_77649\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Susan-and-Wendy-Lieu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Susan-and-Wendy-Lieu.jpg\" alt=\"Susan Lieu, left, with her sister Wendy of Socola Chocolatier. Photo courtesy of Socola Chocolatier\" width=\"1280\" height=\"853\" class=\"size-full wp-image-77649\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Susan Lieu, left, with her sister Wendy of Socola Chocolatier. Photo courtesy of Socola Chocolatier\u003c/figcaption>\u003c/figure>\n\u003cp>Growing up in a Vietnamese household, Lieu was no stranger to cooking and the love and appreciation of food. She scoured cookbooks and received “weird gifts” like a sandwich press, and even made her own French bread when she was nine. However, there was one food item that baffled her—chocolate. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While working at Sanrio Surprises, a Hello Kitty store in a strip mall, Lieu, then 15, would pass by See’s Candies everyday, and wonder how chocolates are made. “We’d obviously eat their samples and buy chocolates too but eventually one day I was like, ‘Wait! How did they make that?’ I loved to create things, but I couldn’t figure out how to make chocolate.”\u003c/p>\n\u003cp>She started poring over magazine recipes, experimenting with ingredients, and saving up the wages she got from working at the Hello Kitty store to buy chocolate-making supplies.\u003c/p>\n\u003cp>Her big break came when their Santa Rosa neighbor, a marketing person for KSRO, tried her chocolates. Within a week, Lieu found herself on the radio talking about her hobby and newly-minted chocolate business. “Everyone we knew was calling in and they were like, ‘Wendy! We didn’t know you started a business.’” “And I was kind of like, ‘Me neither!’”\u003c/p>\n\u003cfigure id=\"attachment_77652\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-with-her-mother.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-with-her-mother.jpg\" alt=\"Wendy and Susan with their late mother, Jennifer Ha, in El Cerrito circa 1986. Photo courtesy of Wendy Lieu\" width=\"1280\" height=\"843\" class=\"size-full wp-image-77652\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wendy and Susan with their late mother, Jennifer Ha, in El Cerrito circa 1986. Photo courtesy of Wendy Lieu\u003c/figcaption>\u003c/figure>\n\u003cp>Though Lieu clearly had a talent for chocolate-making, she felt like she didn’t have the support of her father, who raised Wendy and sister Susan as a widowed single parent after their mother passed away when Wendy was 14. As with most immigrant parents, Lieu’s father’s desire for a better life for their children played a very significant part in his view of the sister’s budding business. “’I didn’t bring you to the U.S. so that you could make chocolates,’” Lieu recalls her father telling her. Her father wanted her to go to college and get a stable job. Lieu said that was the toughest part—seeking her father’s approval. \u003c/p>\n\u003cp>So Lieu went on to college, graduated and pursued a career at a major consulting firm. However, chocolate remained her side hustle, and passion. She maintained her chocolate business with her sister and attended pastry school at night and during the weekends at \u003ca href=\"http://www.tantemarie.com/\">Tante Marie\u003c/a>.\u003c/p>\n\u003cp>In 2012, Lieu made the decision to work full time at Socola. It wasn’t the challenge of owning a business that worried her, or the boys’ club of chocolatiers. With names like Joseph Schmidt, Jacques Torres, and Dolf Teuscher, the world of chocolate is a mostly-white, male boys’ club. “I taught myself and sometimes it feels like I’m not as credible as other people, but my chocolates speak for me,” Lieu said. “Delicately daring” is how she describes her chocolates.\u003c/p>\n\u003cp>Lieu was worried about how her father would react. \u003c/p>\n\u003cp>They were driving from Houston to Austin when she broke the news—that she was quitting her job and focusing on chocolates full-time. “If I put 100 percent of my energy into it I don’t know what it could be but it could be something amazing and I would rather try for that—to see what that unknown is going to be.” \u003c/p>\n\u003cp>His reaction was one she did not expect. “He started tearing up and then was like ‘That is exactly what me and your mom said when we left Vietnam. Do it.” Lieu still gets teary-eyed recalling that moment of her dad’s acceptance. \u003c/p>\n\u003cfigure id=\"attachment_77650\" class=\"wp-caption aligncenter\" style=\"max-width: 911px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-and-Tom-Lieu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-and-Tom-Lieu.jpg\" alt=\"Wendy with her father, Tom Lieu. Photo courtesy of Wendy Lieu\" width=\"911\" height=\"592\" class=\"size-full wp-image-77650\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wendy with her father, Tom Lieu. Photo courtesy of Wendy Lieu\u003c/figcaption>\u003c/figure>\n\u003cp>Lieu’s come a long way from the teenaged girl who just had a passion for making chocolates to a full-fledged business woman and chocolatier.\u003c/p>\n\u003cp>“I’m very proud and I think she will be very successful,” says Lieu’s father in a recent interview. “I’m very happy.” \u003c/p>\n\u003cp>Socola Chocolatier + Barista’s grand opening is Tuesday, February 11. Earlier that week, Lieu willing picking up her father, who’s flying in from Texas to celebrate with his daughter. \u003c/p>\n\u003cul>\n\u003ch3>Information\u003c/h3>\n\u003cli>\u003ca href=\"http://www.socolachocolates.com/\">Socola Chocolatier + Barista\u003c/a> is located at 535 Folsom Street in San Francisco. The grand opening will be on Tuesday, February 11. Store hours will be: Mon-Fri 7am-6pm; Sat: 9am-3pm; Closed on Sunday.\u003c/li>\n\u003cli>See Wendy Lieu’s Socola \u003ca href=\"http://www.instructables.com/id/Jasmine-Tea-Truffles/?ALLSTEPS\">\u003cstrong>Jasmine Tea Truffle Recipe\u003c/strong>\u003c/a>.\u003c/li>\n\u003cli>Wendy Lieu will be honored next month on March 8 at \u003ca href=\"http://caamedia.org/blog/2014/01/15/caamfeast\">CAAMFeast\u003c/a>, an evening of food tastings, films, and a live auction fundraiser honoring the achievements of Asian American chefs and foodmakers. CAAMFeast takes place Saturday, March 8, 2014 from 6-9pm at One Kearny Club in San Francisco.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Ashlyn Perri is the Digital and Interactive Media associate for the \u003ca href=\"http://caamedia.org\">Center for Asian American Media\u003c/a>. She was born, bread and buttered in a Japalian (Japanese & Italian) household in San Francisco.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Off the Menu: Asian America\u003c/strong> is a multimedia initiative between the Center for Asian American Media and KQED, featuring a one-hour PBS primetime special by filmmaker Grace Lee (The Grace Lee Project, American Revolutionary), original stories and web content.\u003c/p>\n\n",
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"excerpt": "As a teenager, Wendy Lieu just wanted to learn how to make chocolates. This month, Lieu opens up her own shop and cafe in San Francisco, featuring truffles with flavors like sriracha, guava and PB&J. Wendy shares her story about being a woman chocolatier and her family's role in creating Socola Chocolatier.",
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"description": "As a teenager, Wendy Lieu just wanted to learn how to make chocolates. This month, Lieu opens up her own shop and cafe in San Francisco, featuring truffles with flavors like sriracha, guava and PB&J. Wendy shares her story about being a woman chocolatier and her family's role in creating Socola Chocolatier.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77651\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-Lieu-of-Socola-e1391565389815.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-Lieu-of-Socola-e1391565389815.jpg\" alt=\"Wendy Lieu, chief chocolatier at Socola Chocolates, in South San Francisco. Photo: Momo Chang\" width=\"500\" class=\"size-full wp-image-77651\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wendy Lieu, chief chocolatier at Socola Chocolates, in South San Francisco. Photo: Momo Chang\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Post by Ashlyn Perri, CAAM\u003c/em>\u003c/p>\n\u003cp>Socola Chocolatier’s mascot, \u003ca href=\"http://www.socolachocolates.com/pages/harriet-the-flying-alpaca\">Harriet the Flying Alpaca\u003c/a>, will be finding herself a more permanent place to live in the Rincon Hill neighborhood, located just south of the financial district of San Francisco. \u003ca href=\"http://www.socolachocolates.com/\">Socola Chocolatier\u003c/a>’s new store and café is slated to \u003ca href=\"http://www.socolachocolates.com/pages/socola-san-francisco-store-front-opening-in-february\">open just in time for Valentine’s Day\u003c/a>. \u003c/p>\n\u003cp>For Wendy Lieu, a first generation American whose parents were war refugees from Vietnam, opening a chocolate café in San Francisco may seem like a whimsical pipe dream. Lieu found herself at the age of 19 selling homemade chocolates at a farmers’ market in Santa Rosa. She, along with her sister, Susan Lieu, the business and marketing guru behind Socola, later started selling their chocolates—in flavors such as sriracha, guava and ca phe sua (Vietnamese coffee)—wholesale to specialty shops like Bi-Rite Market and supermarkets like Whole Foods. \u003c/p>\n\u003cfigure id=\"attachment_77648\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Socola-Valentines-e1391565034475.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Socola-Valentines-e1391565034475.jpg\" alt=\"Socola Chocolatier offers a Valentine’s Day selection that includes chocolates with “love” in various languages. Photo: Momo Chang\" width=\"500\" class=\"size-full wp-image-77648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Socola Chocolatier offers a Valentine’s Day selection that includes chocolates with “love” in various languages. Photo: Momo Chang\u003c/figcaption>\u003c/figure>\n\u003cp>“I always had a dream of creating a store,” says Wendy Lieu, owner and chief chocolatier at Socola, as we peek into the under-construction, future home of Socola Chocolatier + Barista. In addition to their chocolates, which will be made on-site, they will serve hot chocolate, \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a>, tea, and pastries such as a guassant (guava croissant with cheese) from \u003ca href=\"http://www.patisseriephilippe.com/\">Patisserie Philippe\u003c/a>, where Lieu externed. Customers will be able to choose from Socola’s signature truffles to melt in a cup of espresso—a truffogato—as well as a tea selection curated to match their tea-influenced chocolates such as jasmine, chai, earl grey, and matcha. \u003c/p>\n\u003cfigure id=\"attachment_77657\" class=\"wp-caption aligncenter\" style=\"max-width: 476px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Socola-Chocolatier-Barista-store.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Socola-Chocolatier-Barista-store.jpg\" alt=\"Socola Chocolatier + Barista is slated to open Monday, February 10 in San Francisco. Photo courtesy of Socola Chocolatier\" width=\"476\" height=\"400\" class=\"size-full wp-image-77657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Socola Chocolatier + Barista is slated to open Monday, February 10 in San Francisco. Photo courtesy of Socola Chocolatier\u003c/figcaption>\u003c/figure>\n\u003cp>Socola is the word for chocolate in Vietnamese, a nod to Lieu’s Chinese Vietnamese heritage. Lieu’s mom was pregnant with her when her family left Vietnam as refugees in 1982. Her parents spent two years in a refugee camp in Kuala Lumpur—where Wendy was born—before they eventually settled in Emeryville, CA. “I escaped many times by boat, in a small boat, and finally I made it,” says Tom Lieu, Wendy’s father, in a recent phone interview. Once there, Wendy’s mother learned to do nails and her father delivered papers. After years of saving, her parents opened their own nail salon. \u003c/p>\n\u003cfigure id=\"attachment_77646\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Chocolates.jpg\" alt=\"A tray of chocolates from Socola Chocolatier. Photo: Momo Chang\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-77646\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A tray of chocolates from Socola Chocolatier. Photo: Momo Chang\u003c/figcaption>\u003c/figure>\n\u003cp>Lieu remembers booking manicure and pedicure appointments at the nail shop when she was as young as 8 years old. “We were hustling!” exclaims Lieu, as she reminisced over her formative years. They sold Girl Scout cookies and their homemade friendship bracelets while working at the nail salon. ”We’ve just grown up being business women and entrepreneurs.”\u003c/p>\n\u003cfigure id=\"attachment_77649\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Susan-and-Wendy-Lieu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Susan-and-Wendy-Lieu.jpg\" alt=\"Susan Lieu, left, with her sister Wendy of Socola Chocolatier. Photo courtesy of Socola Chocolatier\" width=\"1280\" height=\"853\" class=\"size-full wp-image-77649\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Susan Lieu, left, with her sister Wendy of Socola Chocolatier. Photo courtesy of Socola Chocolatier\u003c/figcaption>\u003c/figure>\n\u003cp>Growing up in a Vietnamese household, Lieu was no stranger to cooking and the love and appreciation of food. She scoured cookbooks and received “weird gifts” like a sandwich press, and even made her own French bread when she was nine. However, there was one food item that baffled her—chocolate. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While working at Sanrio Surprises, a Hello Kitty store in a strip mall, Lieu, then 15, would pass by See’s Candies everyday, and wonder how chocolates are made. “We’d obviously eat their samples and buy chocolates too but eventually one day I was like, ‘Wait! How did they make that?’ I loved to create things, but I couldn’t figure out how to make chocolate.”\u003c/p>\n\u003cp>She started poring over magazine recipes, experimenting with ingredients, and saving up the wages she got from working at the Hello Kitty store to buy chocolate-making supplies.\u003c/p>\n\u003cp>Her big break came when their Santa Rosa neighbor, a marketing person for KSRO, tried her chocolates. Within a week, Lieu found herself on the radio talking about her hobby and newly-minted chocolate business. “Everyone we knew was calling in and they were like, ‘Wendy! We didn’t know you started a business.’” “And I was kind of like, ‘Me neither!’”\u003c/p>\n\u003cfigure id=\"attachment_77652\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-with-her-mother.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-with-her-mother.jpg\" alt=\"Wendy and Susan with their late mother, Jennifer Ha, in El Cerrito circa 1986. Photo courtesy of Wendy Lieu\" width=\"1280\" height=\"843\" class=\"size-full wp-image-77652\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wendy and Susan with their late mother, Jennifer Ha, in El Cerrito circa 1986. Photo courtesy of Wendy Lieu\u003c/figcaption>\u003c/figure>\n\u003cp>Though Lieu clearly had a talent for chocolate-making, she felt like she didn’t have the support of her father, who raised Wendy and sister Susan as a widowed single parent after their mother passed away when Wendy was 14. As with most immigrant parents, Lieu’s father’s desire for a better life for their children played a very significant part in his view of the sister’s budding business. “’I didn’t bring you to the U.S. so that you could make chocolates,’” Lieu recalls her father telling her. Her father wanted her to go to college and get a stable job. Lieu said that was the toughest part—seeking her father’s approval. \u003c/p>\n\u003cp>So Lieu went on to college, graduated and pursued a career at a major consulting firm. However, chocolate remained her side hustle, and passion. She maintained her chocolate business with her sister and attended pastry school at night and during the weekends at \u003ca href=\"http://www.tantemarie.com/\">Tante Marie\u003c/a>.\u003c/p>\n\u003cp>In 2012, Lieu made the decision to work full time at Socola. It wasn’t the challenge of owning a business that worried her, or the boys’ club of chocolatiers. With names like Joseph Schmidt, Jacques Torres, and Dolf Teuscher, the world of chocolate is a mostly-white, male boys’ club. “I taught myself and sometimes it feels like I’m not as credible as other people, but my chocolates speak for me,” Lieu said. “Delicately daring” is how she describes her chocolates.\u003c/p>\n\u003cp>Lieu was worried about how her father would react. \u003c/p>\n\u003cp>They were driving from Houston to Austin when she broke the news—that she was quitting her job and focusing on chocolates full-time. “If I put 100 percent of my energy into it I don’t know what it could be but it could be something amazing and I would rather try for that—to see what that unknown is going to be.” \u003c/p>\n\u003cp>His reaction was one she did not expect. “He started tearing up and then was like ‘That is exactly what me and your mom said when we left Vietnam. Do it.” Lieu still gets teary-eyed recalling that moment of her dad’s acceptance. \u003c/p>\n\u003cfigure id=\"attachment_77650\" class=\"wp-caption aligncenter\" style=\"max-width: 911px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-and-Tom-Lieu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-and-Tom-Lieu.jpg\" alt=\"Wendy with her father, Tom Lieu. Photo courtesy of Wendy Lieu\" width=\"911\" height=\"592\" class=\"size-full wp-image-77650\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wendy with her father, Tom Lieu. Photo courtesy of Wendy Lieu\u003c/figcaption>\u003c/figure>\n\u003cp>Lieu’s come a long way from the teenaged girl who just had a passion for making chocolates to a full-fledged business woman and chocolatier.\u003c/p>\n\u003cp>“I’m very proud and I think she will be very successful,” says Lieu’s father in a recent interview. “I’m very happy.” \u003c/p>\n\u003cp>Socola Chocolatier + Barista’s grand opening is Tuesday, February 11. Earlier that week, Lieu willing picking up her father, who’s flying in from Texas to celebrate with his daughter. \u003c/p>\n\u003cul>\n\u003ch3>Information\u003c/h3>\n\u003cli>\u003ca href=\"http://www.socolachocolates.com/\">Socola Chocolatier + Barista\u003c/a> is located at 535 Folsom Street in San Francisco. The grand opening will be on Tuesday, February 11. Store hours will be: Mon-Fri 7am-6pm; Sat: 9am-3pm; Closed on Sunday.\u003c/li>\n\u003cli>See Wendy Lieu’s Socola \u003ca href=\"http://www.instructables.com/id/Jasmine-Tea-Truffles/?ALLSTEPS\">\u003cstrong>Jasmine Tea Truffle Recipe\u003c/strong>\u003c/a>.\u003c/li>\n\u003cli>Wendy Lieu will be honored next month on March 8 at \u003ca href=\"http://caamedia.org/blog/2014/01/15/caamfeast\">CAAMFeast\u003c/a>, an evening of food tastings, films, and a live auction fundraiser honoring the achievements of Asian American chefs and foodmakers. CAAMFeast takes place Saturday, March 8, 2014 from 6-9pm at One Kearny Club in San Francisco.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Ashlyn Perri is the Digital and Interactive Media associate for the \u003ca href=\"http://caamedia.org\">Center for Asian American Media\u003c/a>. She was born, bread and buttered in a Japalian (Japanese & Italian) household in San Francisco.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "California Is So Dry, Some Diners Won't Get Water Unless They Ask",
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"content": "\u003cfigure id=\"attachment_77730\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000008009154medium_wide-e6a1a033cc629d46fef625cbec7f1831a73f9a32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000008009154medium_wide-e6a1a033cc629d46fef625cbec7f1831a73f9a32-1024x576.jpg\" alt=\"In California, some restaurants are changing their policy to only serve water to patrons upon request. Photo: Stockphoto\" width=\"1024\" height=\"576\" class=\"size-large wp-image-77730\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In California, some restaurants are changing their policy to only serve water to patrons upon request. Photo: Stockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/05/271997854/california-is-so-dry-some-diners-wont-get-water-unless-they-ask\">The Salt at NPR Food\u003c/a> (2/5/14)\u003c/p>\n\u003cp>California's drought is getting very serious — so serious that even those water refills you didn't ask for at restaurants are now under scrutiny.\u003c/p>\n\u003cp>\"We have not had this dry a time period in all of California's history since we've been keeping records — that's how bad it is,\" Rep. Jim Costa, D-CA, who represents a district in the Central Valley, told reporters on Tuesday.\u003c/p>\n\u003cp>Across the state, towns and cities are looking for ways to prod businesses and consumers to cut back on water use. Some cities' water-rationing plans are even aiming at restaurants, some of which routinely waste a lot of water every day when they dump out the glasses customers leave on the table.\u003c/p>\n\u003cp>\"The water left on the table seems like such a small thing, but it's something that adds up over time, especially if the restaurant has busers refilling glasses,\" says Angelica Pappas of the California Restaurant Association.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Santa Cruz is one of the first cities \u003ca href=\"http://www.cityofsantacruz.com/index.aspx?page=396\">to bar\u003c/a> restaurants from serving drinking water unless diners request it. The restaurant chain F. McLintocks in San Luis Obispo \u003ca href=\"http://www.nbcnews.com/id/54198987/ns/local_news-san_luis_obispo_ca/t/local-restaurant-cuts-out-automatically-serving-water-guests-offset-drought/\">is voluntarily\u003c/a> doing it, too, KSBY News reports.\u003c/p>\n\u003cp>At the state level, restaurants aren't huge users of water, of course — it's farmers who are the water hogs, guzzling 80 percent of the water in the state. And even inside the restaurant, some 84 percent of the water use happens in the kitchen and the bathroom, \u003ca href=\"http://www.epa.gov/watersense/commercial/docs/factsheets/restaurants_fact_sheet_508.pdf\">according to\u003c/a> the Environmental Protection Agency.\u003c/p>\n\u003cp>But according to \u003ca href=\"http://www.linkedin.com/pub/bruce-mcadams/17/BA9/4A3\">Bruce McAdams\u003c/a>, an assistant professor at the University of Guelph in Canada who studies food and water waste, restaurants could stand to ease off the water glasses in a drought, especially because they haven't traditionally paid much mind to this water they throw out with the uneaten food on people's plates.\u003c/p>\n\u003cp>\"The entire idea of 'auto-items' is a huge generator of waste in North American restaurants, and it is often associated with 'good service,' \" McAdams tells The Salt.\u003c/p>\n\u003cp>Still, during past droughts, some cities have instituted bans on serving water unless patrons ask for it. As \u003cem>The New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2014/02/05/nyregion/little-known-regulation-on-tap-water-in-restaurants-is-set-to-fade-away.html\">reported\u003c/a>, New York City had that regulation since at least 1991, when the city was facing a drought emergency, until it was repealed last month. But, as the paper notes, it has barely been enforced because restaurants have generally sought to sell other beverages rather than supply free tap water.\u003c/p>\n\u003cp>But Pappas says many restaurants in California do serve plenty of water that's never consumed. In these arid times, some are going to stop putting carafes of water on the tables automatically, while others are going to train staff not to refill glasses unless requested, or pour smaller glasses of water, she says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Across the state, towns and cities now see waste in the the full water glasses left on diners' tables. Santa Cruz is one of the first California towns to bar restaurants from serving drinking water unless diners request it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77730\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000008009154medium_wide-e6a1a033cc629d46fef625cbec7f1831a73f9a32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000008009154medium_wide-e6a1a033cc629d46fef625cbec7f1831a73f9a32-1024x576.jpg\" alt=\"In California, some restaurants are changing their policy to only serve water to patrons upon request. Photo: Stockphoto\" width=\"1024\" height=\"576\" class=\"size-large wp-image-77730\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In California, some restaurants are changing their policy to only serve water to patrons upon request. Photo: Stockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/05/271997854/california-is-so-dry-some-diners-wont-get-water-unless-they-ask\">The Salt at NPR Food\u003c/a> (2/5/14)\u003c/p>\n\u003cp>California's drought is getting very serious — so serious that even those water refills you didn't ask for at restaurants are now under scrutiny.\u003c/p>\n\u003cp>\"We have not had this dry a time period in all of California's history since we've been keeping records — that's how bad it is,\" Rep. Jim Costa, D-CA, who represents a district in the Central Valley, told reporters on Tuesday.\u003c/p>\n\u003cp>Across the state, towns and cities are looking for ways to prod businesses and consumers to cut back on water use. Some cities' water-rationing plans are even aiming at restaurants, some of which routinely waste a lot of water every day when they dump out the glasses customers leave on the table.\u003c/p>\n\u003cp>\"The water left on the table seems like such a small thing, but it's something that adds up over time, especially if the restaurant has busers refilling glasses,\" says Angelica Pappas of the California Restaurant Association.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Santa Cruz is one of the first cities \u003ca href=\"http://www.cityofsantacruz.com/index.aspx?page=396\">to bar\u003c/a> restaurants from serving drinking water unless diners request it. The restaurant chain F. McLintocks in San Luis Obispo \u003ca href=\"http://www.nbcnews.com/id/54198987/ns/local_news-san_luis_obispo_ca/t/local-restaurant-cuts-out-automatically-serving-water-guests-offset-drought/\">is voluntarily\u003c/a> doing it, too, KSBY News reports.\u003c/p>\n\u003cp>At the state level, restaurants aren't huge users of water, of course — it's farmers who are the water hogs, guzzling 80 percent of the water in the state. And even inside the restaurant, some 84 percent of the water use happens in the kitchen and the bathroom, \u003ca href=\"http://www.epa.gov/watersense/commercial/docs/factsheets/restaurants_fact_sheet_508.pdf\">according to\u003c/a> the Environmental Protection Agency.\u003c/p>\n\u003cp>But according to \u003ca href=\"http://www.linkedin.com/pub/bruce-mcadams/17/BA9/4A3\">Bruce McAdams\u003c/a>, an assistant professor at the University of Guelph in Canada who studies food and water waste, restaurants could stand to ease off the water glasses in a drought, especially because they haven't traditionally paid much mind to this water they throw out with the uneaten food on people's plates.\u003c/p>\n\u003cp>\"The entire idea of 'auto-items' is a huge generator of waste in North American restaurants, and it is often associated with 'good service,' \" McAdams tells The Salt.\u003c/p>\n\u003cp>Still, during past droughts, some cities have instituted bans on serving water unless patrons ask for it. As \u003cem>The New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2014/02/05/nyregion/little-known-regulation-on-tap-water-in-restaurants-is-set-to-fade-away.html\">reported\u003c/a>, New York City had that regulation since at least 1991, when the city was facing a drought emergency, until it was repealed last month. But, as the paper notes, it has barely been enforced because restaurants have generally sought to sell other beverages rather than supply free tap water.\u003c/p>\n\u003cp>But Pappas says many restaurants in California do serve plenty of water that's never consumed. In these arid times, some are going to stop putting carafes of water on the tables automatically, while others are going to train staff not to refill glasses unless requested, or pour smaller glasses of water, she says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Merigan Sub Shop: Casual Shop Meets Restaurant-Quality Sandwiches in SoMa",
"title": "Merigan Sub Shop: Casual Shop Meets Restaurant-Quality Sandwiches in SoMa",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Merigan-Sign-Meatball.jpg\">\u003cimg class=\"size-full wp-image-77599\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Merigan-Sign-Meatball.jpg\" alt=\"Merigan Sub Shop in SoMa specializes in high-quality East Coast-style sandwiches. Photo: Kate Williams\" width=\"1000\" height=\"774\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Merigan Sub Shop in SoMa specializes in high-quality East Coast-style sandwiches. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Back in November, SF Weekly writer Pete Kane called \u003ca href=\"http://www.merigansubshop.com/\">Merigan Sub Shop\u003c/a>’s sandwiches the \u003ca href=\"http://blogs.sfweekly.com/foodie/2013/11/merigan_is_quite_possibly_the.php\">“most overpriced” in the city\u003c/a>. Citing their then-$17 cheesesteak as an example of the city’s fiendishly quick rise in exclusivity, the story clearly hit a nerve. At some point in between Kane’s story’s publication and this January, prices have dropped a few bucks; and while I didn’t visit the SoMa sandwich joint until recently, I can say that I was happy not to have to break more than a $20 for a sandwich and cookie.\u003c/p>\n\u003cfigure id=\"attachment_77598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Merigan-Menu-Board.jpg\">\u003cimg class=\"size-full wp-image-77598\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Merigan-Menu-Board.jpg\" alt=\"Merigan’s straightforward menu consists of a mix of classic sandwiches and seasonal specials. All of the pickled sides are made in house. Photo: Kate Williams\" width=\"1000\" height=\"506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Merigan’s straightforward menu consists of a mix of classic sandwiches and seasonal specials. All of the pickled sides are made in house. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Merigan is helmed by Liza Shaw, formerly of \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> and \u003ca href=\"http://www.acquerello.com/\">Acquerello\u003c/a>. Shaw is known for her pizza and pasta chops, as well as for her passion for whole animal butchery. With a fine-dining background, it could seem a surprise that she’d move on to open a casual sandwich shop. Yet Merigan is only casual in its appearance. As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/10/chef-liza-shaw-talks-about-her-east-coast-inspired-merigan-sub-shop-opening-soon-in-soma/\">reported last fall\u003c/a>, Shaw carefully sources her protein from Chico’s \u003ca href=\"http://llanoseco.com/\">Llano Seco Rancho\u003c/a>, breaking down the animals herself, and makes everything but the bread in-house. The sandwiches are assembled thoughtfully, with an eye but not strict allegiance to seasonality. (Some subs, like the warm winter veg, change depending on ingredient availability. Others, like the Italian combo, are permanent staples.) Merigan therefore offers a hybrid dining experience, serving high-end, restaurant-quality sandwiches in a purposefully causal atmosphere with a television tuned permanently to sports games.\u003c/p>\n\u003cfigure id=\"attachment_77597\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Merigan-Cashier.jpg\">\u003cimg class=\"size-full wp-image-77597\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Merigan-Cashier.jpg\" alt=\"Merigan sandwiches are available to eat in or to take to-go. Photo: Kate Williams\" width=\"1000\" height=\"714\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Merigan sandwiches are available to eat in or to take to-go. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps this hybridism is the real source of consternation on Kane’s (and, frankly, many other online critics) part. It’s hard to know what to expect from such a restaurant, and our bar for quality and value—sandwiches should be cheap, upscale plated Italian food should be expensive—can easily be skewed. One obviously wouldn’t expect to walk out of A16 dropping less than $40, so paying $15 for a thoughtful sandwich from one of the restaurant’s former chef’s \u003cem>may\u003c/em> not be that ridiculous.\u003c/p>\n\u003cp>But forget the social argument for now. I visited Merigan for the sandwiches, and sandwiches I will discuss.\u003c/p>\n\u003cp>Shaw’s menu is divided into hot and cold subs, with a few options for side dishes and two choices of dessert. Most contain a hefty layer of meat with a thinner layer of house condiments and often a thin slice of cheese. Each sub comes on a seeded roll from nearby \u003ca href=\"http://pinkiesbakerysf.com/\">Pinkie’s Bakery\u003c/a>. Hots—pickled hot peppers that taste shockingly like Sriracha—are optional.\u003c/p>\n\u003cfigure id=\"attachment_77600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Turkey-Sub.jpg\">\u003cimg class=\"size-full wp-image-77600\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Turkey-Sub.jpg\" alt=\"The turkey sub is made with house roasted turkey breast, tomato conserva, provolone, arugula, and dressing. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The turkey sub is made with house roasted turkey breast, tomato conserva, provolone, arugula, and dressing. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Served cold, the turkey sub ($12) is made from poultry roasted and sliced in-house, and dressed with a sweet and tangy tomato conserva, mild provolone cheese, sharp and crunchy pickled onions, peppery arugula, and a scant amount of oil and vinegar dressing. While it’s not going to convert any turkey sandwich haters to white meat lovers, it is a fine example of the form. The turkey is moist, and the condiments sing in harmony. If anything, the sub could use an extra drizzle or two of the dressing.\u003c/p>\n\u003cfigure id=\"attachment_77595\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Cheesesteak-and-Taffy.jpg\">\u003cimg class=\"size-full wp-image-77595\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Cheesesteak-and-Taffy.jpg\" alt=\"All of Merigan’s sandwiches, including the cheesesteak, come with a small piece of neon-colored taffy. Photo: Kate Williams\" width=\"1000\" height=\"738\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All of Merigan’s sandwiches, including the cheesesteak, come with a small piece of neon-colored taffy. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The infamous cheesesteak (now $14.50) is far better than I’d predicted given its PR. Expertly sliced steak gets a quick trip on the flattop with thick strips of onion and covered with a demure layer of melted provolone. There’s enough cheese to realize its presence, but not so much to overwhelm the flavor of the meat—indeed, the sub \u003cem>actually\u003c/em> tastes like a steak sandwich instead of melted cheese on a roll studded with chewy strips of mystery meat. Add a drizzle of the hots for a spicy bite and bright contrast to the rich slices of beef.\u003c/p>\n\u003cfigure id=\"attachment_77596\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Chocolate-Chip-Cookie.jpg\">\u003cimg class=\"size-full wp-image-77596\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Chocolate-Chip-Cookie.jpg\" alt=\"The chocolate chip cookie makes a stellar dessert. Caption: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The chocolate chip cookie makes a stellar dessert. Caption: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Still, the best bite of the afternoon goes to the chocolate chip cookie flaked with sea salt ($2.50). Deeply buttery and redolent of caramel-y brown sugar, Merigan’s cookie is studded with generous chunks of chocolate and exhibits that elusive and wonderful crisp-chewy contrast between the golden outer edges and soft center. It is the chocolate chip cookie I aspire to make.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Had I not needed to hop in the car and drive from one end of the bay to the other, I surely would have sampled one of the two draft wines ($8 each for Unti Rosso 2012 and Giordnata ‘Il Campo’ Blanco 2012) or a beer from their short, food-friendly list. Happy hour ($5 drafts) is Monday-Saturday from 4-7pm, perfect for Giants game days come summer. For teetotalers, Merigan has a well-curated selection of sodas like Cheerwine, Mexican Coke, and Abita Root Beer.\u003c/p>\n\u003cp>In the end, I probably won’t return to Merigan on a regular basis—except, perhaps, for a cookie and a beer. The subs are enjoyable, and I appreciate the careful sourcing and production of the ingredients. But if I made the place a lunchtime habit, I’d quickly run out of pocket change.\u003c/p>\n\u003ch3>Information\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.merigansubshop.com/\">Merigan Sub Shop\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/CMtlAI\">Map\u003c/a>\u003cbr>\n636 2nd Street\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPhone: 415.536.2991\u003cbr>\nHours: Mon-Sat 10am-7pm (Happy Hour Mon-Sat 4-7pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MeriganSubShop\">Merigan Sub Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MeriganSubShop\">@MeriganSubShop\u003c/a>\u003c/p>\n\n",
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"excerpt": "Merigan Sub Shop, the new sandwich joint helmed by A16's Liza Shaw, offers San Franciscans a taste of elevated East Coast-style subs. The price of the food has been a huge sticking point in the restaurant's first few months of opening. Are they worth the expense? Kate Williams checks it out.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Merigan-Sign-Meatball.jpg\">\u003cimg class=\"size-full wp-image-77599\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Merigan-Sign-Meatball.jpg\" alt=\"Merigan Sub Shop in SoMa specializes in high-quality East Coast-style sandwiches. Photo: Kate Williams\" width=\"1000\" height=\"774\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Merigan Sub Shop in SoMa specializes in high-quality East Coast-style sandwiches. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Back in November, SF Weekly writer Pete Kane called \u003ca href=\"http://www.merigansubshop.com/\">Merigan Sub Shop\u003c/a>’s sandwiches the \u003ca href=\"http://blogs.sfweekly.com/foodie/2013/11/merigan_is_quite_possibly_the.php\">“most overpriced” in the city\u003c/a>. Citing their then-$17 cheesesteak as an example of the city’s fiendishly quick rise in exclusivity, the story clearly hit a nerve. At some point in between Kane’s story’s publication and this January, prices have dropped a few bucks; and while I didn’t visit the SoMa sandwich joint until recently, I can say that I was happy not to have to break more than a $20 for a sandwich and cookie.\u003c/p>\n\u003cfigure id=\"attachment_77598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Merigan-Menu-Board.jpg\">\u003cimg class=\"size-full wp-image-77598\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Merigan-Menu-Board.jpg\" alt=\"Merigan’s straightforward menu consists of a mix of classic sandwiches and seasonal specials. All of the pickled sides are made in house. Photo: Kate Williams\" width=\"1000\" height=\"506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Merigan’s straightforward menu consists of a mix of classic sandwiches and seasonal specials. All of the pickled sides are made in house. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Merigan is helmed by Liza Shaw, formerly of \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> and \u003ca href=\"http://www.acquerello.com/\">Acquerello\u003c/a>. Shaw is known for her pizza and pasta chops, as well as for her passion for whole animal butchery. With a fine-dining background, it could seem a surprise that she’d move on to open a casual sandwich shop. Yet Merigan is only casual in its appearance. As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/10/chef-liza-shaw-talks-about-her-east-coast-inspired-merigan-sub-shop-opening-soon-in-soma/\">reported last fall\u003c/a>, Shaw carefully sources her protein from Chico’s \u003ca href=\"http://llanoseco.com/\">Llano Seco Rancho\u003c/a>, breaking down the animals herself, and makes everything but the bread in-house. The sandwiches are assembled thoughtfully, with an eye but not strict allegiance to seasonality. (Some subs, like the warm winter veg, change depending on ingredient availability. Others, like the Italian combo, are permanent staples.) Merigan therefore offers a hybrid dining experience, serving high-end, restaurant-quality sandwiches in a purposefully causal atmosphere with a television tuned permanently to sports games.\u003c/p>\n\u003cfigure id=\"attachment_77597\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Merigan-Cashier.jpg\">\u003cimg class=\"size-full wp-image-77597\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Merigan-Cashier.jpg\" alt=\"Merigan sandwiches are available to eat in or to take to-go. Photo: Kate Williams\" width=\"1000\" height=\"714\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Merigan sandwiches are available to eat in or to take to-go. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps this hybridism is the real source of consternation on Kane’s (and, frankly, many other online critics) part. It’s hard to know what to expect from such a restaurant, and our bar for quality and value—sandwiches should be cheap, upscale plated Italian food should be expensive—can easily be skewed. One obviously wouldn’t expect to walk out of A16 dropping less than $40, so paying $15 for a thoughtful sandwich from one of the restaurant’s former chef’s \u003cem>may\u003c/em> not be that ridiculous.\u003c/p>\n\u003cp>But forget the social argument for now. I visited Merigan for the sandwiches, and sandwiches I will discuss.\u003c/p>\n\u003cp>Shaw’s menu is divided into hot and cold subs, with a few options for side dishes and two choices of dessert. Most contain a hefty layer of meat with a thinner layer of house condiments and often a thin slice of cheese. Each sub comes on a seeded roll from nearby \u003ca href=\"http://pinkiesbakerysf.com/\">Pinkie’s Bakery\u003c/a>. Hots—pickled hot peppers that taste shockingly like Sriracha—are optional.\u003c/p>\n\u003cfigure id=\"attachment_77600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Turkey-Sub.jpg\">\u003cimg class=\"size-full wp-image-77600\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Turkey-Sub.jpg\" alt=\"The turkey sub is made with house roasted turkey breast, tomato conserva, provolone, arugula, and dressing. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The turkey sub is made with house roasted turkey breast, tomato conserva, provolone, arugula, and dressing. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Served cold, the turkey sub ($12) is made from poultry roasted and sliced in-house, and dressed with a sweet and tangy tomato conserva, mild provolone cheese, sharp and crunchy pickled onions, peppery arugula, and a scant amount of oil and vinegar dressing. While it’s not going to convert any turkey sandwich haters to white meat lovers, it is a fine example of the form. The turkey is moist, and the condiments sing in harmony. If anything, the sub could use an extra drizzle or two of the dressing.\u003c/p>\n\u003cfigure id=\"attachment_77595\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Cheesesteak-and-Taffy.jpg\">\u003cimg class=\"size-full wp-image-77595\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Cheesesteak-and-Taffy.jpg\" alt=\"All of Merigan’s sandwiches, including the cheesesteak, come with a small piece of neon-colored taffy. Photo: Kate Williams\" width=\"1000\" height=\"738\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All of Merigan’s sandwiches, including the cheesesteak, come with a small piece of neon-colored taffy. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The infamous cheesesteak (now $14.50) is far better than I’d predicted given its PR. Expertly sliced steak gets a quick trip on the flattop with thick strips of onion and covered with a demure layer of melted provolone. There’s enough cheese to realize its presence, but not so much to overwhelm the flavor of the meat—indeed, the sub \u003cem>actually\u003c/em> tastes like a steak sandwich instead of melted cheese on a roll studded with chewy strips of mystery meat. Add a drizzle of the hots for a spicy bite and bright contrast to the rich slices of beef.\u003c/p>\n\u003cfigure id=\"attachment_77596\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Chocolate-Chip-Cookie.jpg\">\u003cimg class=\"size-full wp-image-77596\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Chocolate-Chip-Cookie.jpg\" alt=\"The chocolate chip cookie makes a stellar dessert. Caption: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The chocolate chip cookie makes a stellar dessert. Caption: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Still, the best bite of the afternoon goes to the chocolate chip cookie flaked with sea salt ($2.50). Deeply buttery and redolent of caramel-y brown sugar, Merigan’s cookie is studded with generous chunks of chocolate and exhibits that elusive and wonderful crisp-chewy contrast between the golden outer edges and soft center. It is the chocolate chip cookie I aspire to make.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Had I not needed to hop in the car and drive from one end of the bay to the other, I surely would have sampled one of the two draft wines ($8 each for Unti Rosso 2012 and Giordnata ‘Il Campo’ Blanco 2012) or a beer from their short, food-friendly list. Happy hour ($5 drafts) is Monday-Saturday from 4-7pm, perfect for Giants game days come summer. For teetotalers, Merigan has a well-curated selection of sodas like Cheerwine, Mexican Coke, and Abita Root Beer.\u003c/p>\n\u003cp>In the end, I probably won’t return to Merigan on a regular basis—except, perhaps, for a cookie and a beer. The subs are enjoyable, and I appreciate the careful sourcing and production of the ingredients. But if I made the place a lunchtime habit, I’d quickly run out of pocket change.\u003c/p>\n\u003ch3>Information\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.merigansubshop.com/\">Merigan Sub Shop\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/CMtlAI\">Map\u003c/a>\u003cbr>\n636 2nd Street\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPhone: 415.536.2991\u003cbr>\nHours: Mon-Sat 10am-7pm (Happy Hour Mon-Sat 4-7pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MeriganSubShop\">Merigan Sub Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MeriganSubShop\">@MeriganSubShop\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Lexicon of Sustainability Exhibit Opens This Week at the David Brower Center",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/BR44_Lexicon_graphic_04.jpg\">\u003cimg class=\"alignnone size-full wp-image-76655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/BR44_Lexicon_graphic_04.jpg\" alt=\"lexicon of sustainability\" width=\"576\" height=\"300\">\u003c/a>\u003c/p>\n\u003cp>You may be familiar with Douglas Gayeton and Laura Howard-Gayeton's multimedia project, \"\u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">The Lexicon of Sustainability\u003c/a>,\" which has been showcased at \u003ca href=\"http://www.pbs.org/food/features/the-lexicon-of-sustainability-the-story-of-an-egg/\" target=\"_blank\">PBS.org/food\u003c/a>. (And I've interviewed Douglas for a previous \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/15/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton/\" target=\"_blank\">Bay Area Bites post\u003c/a>.) They'll be premiering a whole new series of videos in early February, and a \u003ca href=\"http://www.browercenter.org/exhibitions/lexicon/events\" target=\"_blank\">photography exhibit\u003c/a> will be opening at the David Brower Center in Berkeley.\u003cbr>\n[youtube //player.vimeo.com/video/75177689?title=0&byline=0&portrait=0]\u003cbr>\nThe opening reception kicks off in the Hazel Wolf Gallery on Thursday, February 6 from 6:30-9:00pm. The public will get a first look of Douglas' large-scale \"information artworks\" that profile food producers and other individuals from agricultural communities around the country. A selection of shorts from the \"Know Your Food\" film series will be screened for guests, live music performed by \u003ca href=\"http://thepineneedles.net/about-us\" target=\"_blank\">The Pine Needles\u003c/a> and local microbrews and edibles sourced by Whole Foods Market.\u003c/p>\n\u003cp>Admission is free, but be sure to \u003ca href=\"http://www.brownpapertickets.com/event/552867\" target=\"_blank\">RSVP to attend\u003c/a>. And check out \u003ca href=\"http://www.browercenter.org/exhibitions/lexicon/events\" target=\"_blank\">the calendar for an ongoing series of events\u003c/a> that will run through May, including a seed swap, homesteading workshops, an opportunity to paint your own information artworks, a dinner hosted by local chefs and more.\u003c/p>\n\u003cp>\u003cstrong>David Brower Center\u003c/strong>\u003cbr>\n2150 Allston Way, Berkeley, CA [\u003ca href=\"https://goo.gl/maps/l711C\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPhone: 510.809.0900\u003cbr>\n\u003cstrong>Gallery Hours:\u003c/strong> Monday - Friday, 10am-5pm; Sundays, 10am-1pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/davidbrowercenter\" target=\"_blank\">David Brower Center\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/browercenter\" target=\"_blank\">@BrowerCenter\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Douglas Gayeton's \"Lexicon of Sustainability\" information artworks exhibit opens on Thursday, February 6 at the David Brower Center in Berkeley. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/BR44_Lexicon_graphic_04.jpg\">\u003cimg class=\"alignnone size-full wp-image-76655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/BR44_Lexicon_graphic_04.jpg\" alt=\"lexicon of sustainability\" width=\"576\" height=\"300\">\u003c/a>\u003c/p>\n\u003cp>You may be familiar with Douglas Gayeton and Laura Howard-Gayeton's multimedia project, \"\u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">The Lexicon of Sustainability\u003c/a>,\" which has been showcased at \u003ca href=\"http://www.pbs.org/food/features/the-lexicon-of-sustainability-the-story-of-an-egg/\" target=\"_blank\">PBS.org/food\u003c/a>. (And I've interviewed Douglas for a previous \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/15/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton/\" target=\"_blank\">Bay Area Bites post\u003c/a>.) They'll be premiering a whole new series of videos in early February, and a \u003ca href=\"http://www.browercenter.org/exhibitions/lexicon/events\" target=\"_blank\">photography exhibit\u003c/a> will be opening at the David Brower Center in Berkeley.\u003cbr>\n\u003c/p>\u003cp>null\u003c/p>\u003cp>\u003cbr>\nThe opening reception kicks off in the Hazel Wolf Gallery on Thursday, February 6 from 6:30-9:00pm. The public will get a first look of Douglas' large-scale \"information artworks\" that profile food producers and other individuals from agricultural communities around the country. A selection of shorts from the \"Know Your Food\" film series will be screened for guests, live music performed by \u003ca href=\"http://thepineneedles.net/about-us\" target=\"_blank\">The Pine Needles\u003c/a> and local microbrews and edibles sourced by Whole Foods Market.\u003c/p>\n\u003cp>Admission is free, but be sure to \u003ca href=\"http://www.brownpapertickets.com/event/552867\" target=\"_blank\">RSVP to attend\u003c/a>. And check out \u003ca href=\"http://www.browercenter.org/exhibitions/lexicon/events\" target=\"_blank\">the calendar for an ongoing series of events\u003c/a> that will run through May, including a seed swap, homesteading workshops, an opportunity to paint your own information artworks, a dinner hosted by local chefs and more.\u003c/p>\n\u003cp>\u003cstrong>David Brower Center\u003c/strong>\u003cbr>\n2150 Allston Way, Berkeley, CA [\u003ca href=\"https://goo.gl/maps/l711C\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPhone: 510.809.0900\u003cbr>\n\u003cstrong>Gallery Hours:\u003c/strong> Monday - Friday, 10am-5pm; Sundays, 10am-1pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/davidbrowercenter\" target=\"_blank\">David Brower Center\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/browercenter\" target=\"_blank\">@BrowerCenter\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bruce Hill: Fog City & Wood-Fired Grilling",
"title": "Bruce Hill: Fog City & Wood-Fired Grilling",
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"content": "\u003cfigure id=\"attachment_77481\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Bruce-Hill-credit-Heimo-Schmidt1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Bruce-Hill-credit-Heimo-Schmidt1000.jpg\" alt=\"Chef Bruce Hill. Photo: Heimo Schmidt\" width=\"1000\" height=\"655\" class=\"size-full wp-image-77481\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Bruce Hill. Photo: Heimo Schmidt\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Bruce Hill has for years been one to watch for his mastery of craveable dishes: Neapolitan thin crust pizza; frozen custard perfection; and the best bar burger -- his dishes often made via wood-fired grill with the use of his patented stainless steel Chef's press. Hill is self-taught and trained with Jeremiah Tower at Stars as well as in the kitchen at Aqua. He is currently involved with the newly revamped \u003ca href=\"http://fogcitysf.com/\">Fog City\u003c/a> as well as \u003ca href=\"http://www.zerozerosf.com/\">Zero Zero\u003c/a>, \u003ca href=\"http://www.bixrestaurant.com/\">Bix\u003c/a>, \u003ca href=\"http://www.pizzeriapicco.com/\">Pizzeria Picco\u003c/a> and \u003ca href=\"http://www.restaurantpicco.com/\">Picco\u003c/a> in Marin. His restaurants tend to get favorable notice from the San Francisco Chronicle and other publications and he is known as a cook with a great palate and a consistent manner.\u003c/p>\n\u003cfigure id=\"attachment_77482\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/fogcity-Burger-credit-Kristen-Loken700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/fogcity-Burger-credit-Kristen-Loken700.jpg\" alt=\"Fog City Cheeseburger. Photo: Kristen Loken\" width=\"500\" class=\"size-full wp-image-77482\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fog City Cheeseburger. Photo: Kristen Loken\u003c/figcaption>\u003c/figure>\n\u003cp>Hill can often be spotted at the Civic Center farmers' market; more on that inspiration source in a bit. He has helped consumers learn about some tasty and unique specialty items before others caught on: black garlic and later organic soft serve ice cream with or without a swirl of olive oil. Hill was raised in Washington D.C. and has cooked locally since 1984. His team at Fog City includes Erik Lowe as Chef de Cuisine and Pastry Chef Aaron Toensing. Chef Hill’s comments have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to be back at Fog City?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Hill:\u003c/strong> It’s a little bit mixed. We really have a range of different customers coming in. The building works now, and we changed the flow. \u003c/p>\n\u003cp>Being back in the building brings up a whole range of emotions. There are some very joyous days and there are some days we have to work hard to get people to understand what our product is. We challenged ourselves with keeping the two words of Fog City. You see the Yelps and they say, “This isn’t the Fog City Diner we remember.” \u003c/p>\n\u003cfigure id=\"attachment_77483\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Hand-cut-Furikake-Fries-credit-Kristen-Loken700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Hand-cut-Furikake-Fries-credit-Kristen-Loken700.jpg\" alt=\"Fog City handcut Furikake Fries. Photo: Kristen Loken \" width=\"500\" class=\"size-full wp-image-77483\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fog City handcut Furikake Fries. Photo: Kristen Loken\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Can you tell us more about the wood-fired dishes that utilize a custom-made grill?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Hill:\u003c/strong> Half the kitchen is literally wood-fired. What’s neat is that there are some dishes that really sing with that appliance. For the whole kitchen, top to bottom, we made it really functional, like our burger station. Chef sent me a picture where they were cooking 12 burgers at once; that set up is really consistent and fast. \u003c/p>\n\u003cp>All over the kitchen, we had fun with the design. For example, the customer can see a burger being cooked, or process of making the roast chicken and the clams. Chef Eric’s now the conductor. Every single plate that comes out, he gets to scrutinize. He can finish and garnish each dish so every last touch can happen by the chef’s hand.\u003c/p>\n\u003cfigure id=\"attachment_77485\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Wood-Oven-Chicken-credit-Kristen-Loken700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Wood-Oven-Chicken-credit-Kristen-Loken700.jpg\" alt=\"Fog City wood oven chicken. Photo: Kristen Loken\" width=\"500\" class=\"size-full wp-image-77485\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fog City wood oven chicken. Photo: Kristen Loken\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_77486\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Wood-Oven-Clams-credit-Kristen-Loken700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Wood-Oven-Clams-credit-Kristen-Loken700.jpg\" alt=\"Fog City wood oven clams with sake butter, padrones and cherry tomatoes. Photo: Kristen Loken\" width=\"500\" class=\"size-full wp-image-77486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fog City wood oven clams with sake butter, padrones and cherry tomatoes. Photo: Kristen Loken\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Hill:\u003c/strong> For cooking, there are many. Some are people I worked for, like Jeremiah Tower. Others are local chefs that are friends: David Kinch and Stuart Brioza. I like Greg Dunmore at \u003ca href=\"http://www.nojosf.com/\">Nojo\u003c/a>. There are so many others.\u003c/p>\n\u003cp>My business partners \u003ca href=\"http://www.realrestaurants.com/about.html\">Bill Upson and Bill Higgins\u003c/a> have showed me how to make a restaurant into a sustainable business so that we can support the lives of 80 people and their families. You can be the creative person but if you can’t make sure the bills are paid on time... that’s so important. It saddens me to see when a business opens and due to lack of financial management skills vendors and employees don’t get paid. It’s very sad.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get inspiration?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Hill:\u003c/strong> From discovering things at farmers' markets. I was at the farmers' market yesterday with my wife and it's my happy place. I’ll see Chinese mustard greens and if someone's fighting me to get to it, I’ll ask how they cook it and hope they’ll tell me. Experiencing other people’s food inspires me and puts me at the same pace as the customer. Often in the kitchen, the meter is going too fast. It’s important to go out on your day off when you’re relaxed and bring that inspiration back.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you hang out after work?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Hill:\u003c/strong> Home, in Alamo Square. I sometimes go out with guy friends on Sunday night but for the most part, I’m a homebody.\u003c/p>\n\u003cp>For eating spots, I am always looking to try people’s food that share the passion that I have and my chefs have. I like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/20/stuart-brioza-state-bird-provisions-panwiches-and-renovation-planning/\">State Bird\u003c/a> and am looking forward to trying Daniel Patterson’s new restaurant, Alta. I often go to places in my neighborhood: \u003ca href=\"http://www.nojosf.com/\">Nojo\u003c/a>, \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a>, and \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a>. I’m really blessed and definitely looking forward to seeing Corey Lee’s new restaurant down the street. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst parts of your job?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Hill:\u003c/strong> The best is the people. I love the passion that people share for food and the care that they put into it. It all boils down to mutual respect among humans. I love talking with a customer and seeing them smile after they take a bite.\u003c/p>\n\u003cp>There aren’t that many bad parts. I would say plumbing issues are bad. I’m very involved in the maintenance of my businesses and am the scooper or fix-it guy. I feel blessed that I can make that sort of thing better. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Anything we can expect in the future?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Hill:\u003c/strong> No. I intend to try to keep all my businesses on a balanced and sustainable path moving forward. In 2014, I intend to promote my cooking tool, the \u003ca href=\"http://www.williams-sonoma.com/products/chefs-press/\">Chef’s Press\u003c/a>, available at Williams-Sonoma. At Fog City, we use it extensively on the roast chicken and burger. I have new designs, shapes and sizes coming.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Also, I want to learn how to weld and will be taking a workshop. I’ll be at \u003ca href=\"http://thecrucible.org/\">The Crucible\u003c/a>, in Oakland. Welding and steel work have always excited me. \u003c/p>\n\u003cfigure id=\"attachment_77484\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Housemade-Frozen-Custard-credit-Kristen-Loken1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Housemade-Frozen-Custard-credit-Kristen-Loken1000.jpg\" alt=\"Fog City housemade frozen custard with egg yolk caramel. Photo: Kristen Loken \" width=\"1000\" height=\"667\" class=\"size-full wp-image-77484\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fog City housemade frozen custard with egg yolk caramel. Photo: Kristen Loken\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Chef Bruce Hill has mastered delectable burgers, pizza, roast chicken and hand-cut furikake French fries and is involved in many noteworthy restaurants: Fog City, Zero Zero, Bix, Pizzeria Picco and Picco. Find out what the chef is cooking via wood-fired grill at the newly revamped Fog City, as well as what he plans for 2014.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77481\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Bruce-Hill-credit-Heimo-Schmidt1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Bruce-Hill-credit-Heimo-Schmidt1000.jpg\" alt=\"Chef Bruce Hill. Photo: Heimo Schmidt\" width=\"1000\" height=\"655\" class=\"size-full wp-image-77481\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Bruce Hill. Photo: Heimo Schmidt\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Bruce Hill has for years been one to watch for his mastery of craveable dishes: Neapolitan thin crust pizza; frozen custard perfection; and the best bar burger -- his dishes often made via wood-fired grill with the use of his patented stainless steel Chef's press. Hill is self-taught and trained with Jeremiah Tower at Stars as well as in the kitchen at Aqua. He is currently involved with the newly revamped \u003ca href=\"http://fogcitysf.com/\">Fog City\u003c/a> as well as \u003ca href=\"http://www.zerozerosf.com/\">Zero Zero\u003c/a>, \u003ca href=\"http://www.bixrestaurant.com/\">Bix\u003c/a>, \u003ca href=\"http://www.pizzeriapicco.com/\">Pizzeria Picco\u003c/a> and \u003ca href=\"http://www.restaurantpicco.com/\">Picco\u003c/a> in Marin. His restaurants tend to get favorable notice from the San Francisco Chronicle and other publications and he is known as a cook with a great palate and a consistent manner.\u003c/p>\n\u003cfigure id=\"attachment_77482\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/fogcity-Burger-credit-Kristen-Loken700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/fogcity-Burger-credit-Kristen-Loken700.jpg\" alt=\"Fog City Cheeseburger. Photo: Kristen Loken\" width=\"500\" class=\"size-full wp-image-77482\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fog City Cheeseburger. Photo: Kristen Loken\u003c/figcaption>\u003c/figure>\n\u003cp>Hill can often be spotted at the Civic Center farmers' market; more on that inspiration source in a bit. He has helped consumers learn about some tasty and unique specialty items before others caught on: black garlic and later organic soft serve ice cream with or without a swirl of olive oil. Hill was raised in Washington D.C. and has cooked locally since 1984. His team at Fog City includes Erik Lowe as Chef de Cuisine and Pastry Chef Aaron Toensing. Chef Hill’s comments have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to be back at Fog City?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Hill:\u003c/strong> It’s a little bit mixed. We really have a range of different customers coming in. The building works now, and we changed the flow. \u003c/p>\n\u003cp>Being back in the building brings up a whole range of emotions. There are some very joyous days and there are some days we have to work hard to get people to understand what our product is. We challenged ourselves with keeping the two words of Fog City. You see the Yelps and they say, “This isn’t the Fog City Diner we remember.” \u003c/p>\n\u003cfigure id=\"attachment_77483\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Hand-cut-Furikake-Fries-credit-Kristen-Loken700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Hand-cut-Furikake-Fries-credit-Kristen-Loken700.jpg\" alt=\"Fog City handcut Furikake Fries. Photo: Kristen Loken \" width=\"500\" class=\"size-full wp-image-77483\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fog City handcut Furikake Fries. Photo: Kristen Loken\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Can you tell us more about the wood-fired dishes that utilize a custom-made grill?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hill:\u003c/strong> Half the kitchen is literally wood-fired. What’s neat is that there are some dishes that really sing with that appliance. For the whole kitchen, top to bottom, we made it really functional, like our burger station. Chef sent me a picture where they were cooking 12 burgers at once; that set up is really consistent and fast. \u003c/p>\n\u003cp>All over the kitchen, we had fun with the design. For example, the customer can see a burger being cooked, or process of making the roast chicken and the clams. Chef Eric’s now the conductor. Every single plate that comes out, he gets to scrutinize. He can finish and garnish each dish so every last touch can happen by the chef’s hand.\u003c/p>\n\u003cfigure id=\"attachment_77485\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Wood-Oven-Chicken-credit-Kristen-Loken700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Wood-Oven-Chicken-credit-Kristen-Loken700.jpg\" alt=\"Fog City wood oven chicken. Photo: Kristen Loken\" width=\"500\" class=\"size-full wp-image-77485\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fog City wood oven chicken. Photo: Kristen Loken\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_77486\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Wood-Oven-Clams-credit-Kristen-Loken700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Wood-Oven-Clams-credit-Kristen-Loken700.jpg\" alt=\"Fog City wood oven clams with sake butter, padrones and cherry tomatoes. Photo: Kristen Loken\" width=\"500\" class=\"size-full wp-image-77486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fog City wood oven clams with sake butter, padrones and cherry tomatoes. Photo: Kristen Loken\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Hill:\u003c/strong> For cooking, there are many. Some are people I worked for, like Jeremiah Tower. Others are local chefs that are friends: David Kinch and Stuart Brioza. I like Greg Dunmore at \u003ca href=\"http://www.nojosf.com/\">Nojo\u003c/a>. There are so many others.\u003c/p>\n\u003cp>My business partners \u003ca href=\"http://www.realrestaurants.com/about.html\">Bill Upson and Bill Higgins\u003c/a> have showed me how to make a restaurant into a sustainable business so that we can support the lives of 80 people and their families. You can be the creative person but if you can’t make sure the bills are paid on time... that’s so important. It saddens me to see when a business opens and due to lack of financial management skills vendors and employees don’t get paid. It’s very sad.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get inspiration?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Hill:\u003c/strong> From discovering things at farmers' markets. I was at the farmers' market yesterday with my wife and it's my happy place. I’ll see Chinese mustard greens and if someone's fighting me to get to it, I’ll ask how they cook it and hope they’ll tell me. Experiencing other people’s food inspires me and puts me at the same pace as the customer. Often in the kitchen, the meter is going too fast. It’s important to go out on your day off when you’re relaxed and bring that inspiration back.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you hang out after work?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Hill:\u003c/strong> Home, in Alamo Square. I sometimes go out with guy friends on Sunday night but for the most part, I’m a homebody.\u003c/p>\n\u003cp>For eating spots, I am always looking to try people’s food that share the passion that I have and my chefs have. I like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/20/stuart-brioza-state-bird-provisions-panwiches-and-renovation-planning/\">State Bird\u003c/a> and am looking forward to trying Daniel Patterson’s new restaurant, Alta. I often go to places in my neighborhood: \u003ca href=\"http://www.nojosf.com/\">Nojo\u003c/a>, \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a>, and \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a>. I’m really blessed and definitely looking forward to seeing Corey Lee’s new restaurant down the street. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst parts of your job?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Hill:\u003c/strong> The best is the people. I love the passion that people share for food and the care that they put into it. It all boils down to mutual respect among humans. I love talking with a customer and seeing them smile after they take a bite.\u003c/p>\n\u003cp>There aren’t that many bad parts. I would say plumbing issues are bad. I’m very involved in the maintenance of my businesses and am the scooper or fix-it guy. I feel blessed that I can make that sort of thing better. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Anything we can expect in the future?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Hill:\u003c/strong> No. I intend to try to keep all my businesses on a balanced and sustainable path moving forward. In 2014, I intend to promote my cooking tool, the \u003ca href=\"http://www.williams-sonoma.com/products/chefs-press/\">Chef’s Press\u003c/a>, available at Williams-Sonoma. At Fog City, we use it extensively on the roast chicken and burger. I have new designs, shapes and sizes coming.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Also, I want to learn how to weld and will be taking a workshop. I’ll be at \u003ca href=\"http://thecrucible.org/\">The Crucible\u003c/a>, in Oakland. Welding and steel work have always excited me. \u003c/p>\n\u003cfigure id=\"attachment_77484\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Housemade-Frozen-Custard-credit-Kristen-Loken1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Housemade-Frozen-Custard-credit-Kristen-Loken1000.jpg\" alt=\"Fog City housemade frozen custard with egg yolk caramel. Photo: Kristen Loken \" width=\"1000\" height=\"667\" class=\"size-full wp-image-77484\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fog City housemade frozen custard with egg yolk caramel. Photo: Kristen Loken\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"title": "Small Cuts To Food Stamps Add Up To Big Pains For Many Recipients",
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"content": "\u003cfigure id=\"attachment_77452\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/img_1840_wide-1b5ab43fb0eba15c25fece23421e25d8d83550b0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/img_1840_wide-1b5ab43fb0eba15c25fece23421e25d8d83550b0-1024x575.jpg\" alt=\"The farm bill proposes a $1 billion cut to food stamps, which would affect nearly 850,000 struggling families who already depend on food banks like the Alameda County Community Food Bank in Oakland, Calif. Photo: Antonio Mena/Courtesy of Alameda County Community Food Bank\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The farm bill proposes a $1 billion cut to food stamps, which would affect nearly 850,000 struggling families who already depend on food banks like the Alameda County Community Food Bank in Oakland, Calif. Photo: Antonio Mena/Courtesy of Alameda County Community Food Bank\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100569/richard-gonzales\">Richard Gonzales\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/30/268876193/small-cuts-to-food-stamps-add-up-to-big-pains-for-many-recipients\">The Salt at NPR Food\u003c/a> (1/30/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/30/268876193/small-cuts-to-food-stamps-add-up-to-big-pains-for-many-recipients\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140130_atc_farm_bill_proposes_minor_cuts_with_major_consequences_for_food_stamps.mp3\"] \u003c/p>\n\u003cp>In a rare display of bipartisanship, the House of Representatives Wednesday approved a massive five-year farm bill that costs nearly half a trillion dollars.\u003c/p>\n\u003cp>The bill includes some reductions to food stamps, known as the Supplemental Nutritional Assistance Program, to the tune of nearly $1 billion a year. It's far less than what many Republicans had wanted. But the cuts are large enough to worry some Democrats and many food stamp recipients.\u003c/p>\n\u003cp>If it passes, the farm bill will reduce these SNAP benefits for 850,000 households across the country, more than a third of which are in California, costing them about $90 a month.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The cuts will come from closing a loophole used in 16 states and Washington, D.C. known as \"heat and eat.\" Recipients get a token amount of federal heating help that they can turn into additional food stamp benefits.\u003c/p>\n\u003cp>\u003ca href=\"http://www.accfb.org/about_us/about_staff/\">Allison Pratt\u003c/a> at the Alameda County Community Food Bank says the impact of this change to the program is real.\u003c/p>\n\u003cp>\"This is really a layering on one cut after the other and we really are concerned about how families are going to cope with these cuts,\" she says.\u003c/p>\n\u003cp>The impact of the cuts are likely to be felt in places like the Downs Memorial United Methodist Church in North Oakland, Calif., where Wednesdays are reserved for anyone who needs a free lunch and a bag of produce.\u003c/p>\n\u003cp>About 250 hot lunches are served by smiling volunteers to poor, unemployed people on the margins, like Raymond Garza.\u003c/p>\n\u003cp>\"I'm an ex-plumber, I'm actually disabled and I'm homeless,\" he says.\u003c/p>\n\u003cp>At 52, Garza is a fireplug of a man. He says when times were good, he earned $80,000 a year. But a few years back he suffered a stroke and life has never been the same.\u003c/p>\n\u003cp>Today he lives in a trailer. He comes to Downs Memorial because he's used up his $176 allotment in food stamps for January.\u003c/p>\n\u003cp>\"And it's terrible. Everyday I wake up, I'm struggling to eat. I got my food stamps on the 10th. Today's the 29th. I got another 10 days before I can go buy some food again,\" says Garza.\u003c/p>\n\u003cp>The ex-plumber saw his benefits cut back in November by about $30 a month when the food stamp program was reduced nationwide by $11 billion. Now, he may face yet another cut.\u003c/p>\n\u003cp>Some advocates of the poor say the proposed cuts could have been worse. But a group of Democratic lawmakers say any cuts are inflicting pain on working families in favor of preserving some major subsidies to farmers.\u003c/p>\n\u003cp>\"And if you vote for this bill you will have to look them in the eye and tell them to go without food, that they have to endure hunger because we had to give more handouts to millionaires and billionaires,\" says Democratic Rep. Rosa DeLauro of Connecticut.\u003c/p>\n\u003cp>House Republicans \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/18/house-bill-would-cut-3-8-million-people-from-food-stamp-rolls/\">originally wanted\u003c/a> to cut food stamps by $40 billion over a decade, throwing almost 4 million people out of the program. As part of the compromise, the U.S. Department of Agriculture will be barred from advertising the availability of benefits — a measure that Rep. Frank Thompson supported.\u003c/p>\n\u003cp>\"We reform food stamps and we do so through thoughtful targeted changes ensuring that those who truly need the assistance will receive it,\" the Pennsylvania Republican says.\u003c/p>\n\u003cp>The food stamp cuts would take effect for new applicants in March, pending Senate approval. And current recipients would see the reductions phased in between the summers of 2014 and 2015.\u003c/p>\n\u003cp>The Senate is expected to pass the bill next week. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The proposed farm bill would cut nearly $1 billion a year from the food stamp program, known as SNAP. While it's far less than what Republicans had originally wanted, the proposal will affect roughly 850,000 households, many of which are still struggling from cuts made only three months ago.",
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"description": "The proposed farm bill would cut nearly $1 billion a year from the food stamp program, known as SNAP. While it's far less than what Republicans had originally wanted, the proposal will affect roughly 850,000 households, many of which are still struggling from cuts made only three months ago.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77452\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/img_1840_wide-1b5ab43fb0eba15c25fece23421e25d8d83550b0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/img_1840_wide-1b5ab43fb0eba15c25fece23421e25d8d83550b0-1024x575.jpg\" alt=\"The farm bill proposes a $1 billion cut to food stamps, which would affect nearly 850,000 struggling families who already depend on food banks like the Alameda County Community Food Bank in Oakland, Calif. Photo: Antonio Mena/Courtesy of Alameda County Community Food Bank\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The farm bill proposes a $1 billion cut to food stamps, which would affect nearly 850,000 struggling families who already depend on food banks like the Alameda County Community Food Bank in Oakland, Calif. Photo: Antonio Mena/Courtesy of Alameda County Community Food Bank\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100569/richard-gonzales\">Richard Gonzales\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/30/268876193/small-cuts-to-food-stamps-add-up-to-big-pains-for-many-recipients\">The Salt at NPR Food\u003c/a> (1/30/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/30/268876193/small-cuts-to-food-stamps-add-up-to-big-pains-for-many-recipients\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>In a rare display of bipartisanship, the House of Representatives Wednesday approved a massive five-year farm bill that costs nearly half a trillion dollars.\u003c/p>\n\u003cp>The bill includes some reductions to food stamps, known as the Supplemental Nutritional Assistance Program, to the tune of nearly $1 billion a year. It's far less than what many Republicans had wanted. But the cuts are large enough to worry some Democrats and many food stamp recipients.\u003c/p>\n\u003cp>If it passes, the farm bill will reduce these SNAP benefits for 850,000 households across the country, more than a third of which are in California, costing them about $90 a month.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The cuts will come from closing a loophole used in 16 states and Washington, D.C. known as \"heat and eat.\" Recipients get a token amount of federal heating help that they can turn into additional food stamp benefits.\u003c/p>\n\u003cp>\u003ca href=\"http://www.accfb.org/about_us/about_staff/\">Allison Pratt\u003c/a> at the Alameda County Community Food Bank says the impact of this change to the program is real.\u003c/p>\n\u003cp>\"This is really a layering on one cut after the other and we really are concerned about how families are going to cope with these cuts,\" she says.\u003c/p>\n\u003cp>The impact of the cuts are likely to be felt in places like the Downs Memorial United Methodist Church in North Oakland, Calif., where Wednesdays are reserved for anyone who needs a free lunch and a bag of produce.\u003c/p>\n\u003cp>About 250 hot lunches are served by smiling volunteers to poor, unemployed people on the margins, like Raymond Garza.\u003c/p>\n\u003cp>\"I'm an ex-plumber, I'm actually disabled and I'm homeless,\" he says.\u003c/p>\n\u003cp>At 52, Garza is a fireplug of a man. He says when times were good, he earned $80,000 a year. But a few years back he suffered a stroke and life has never been the same.\u003c/p>\n\u003cp>Today he lives in a trailer. He comes to Downs Memorial because he's used up his $176 allotment in food stamps for January.\u003c/p>\n\u003cp>\"And it's terrible. Everyday I wake up, I'm struggling to eat. I got my food stamps on the 10th. Today's the 29th. I got another 10 days before I can go buy some food again,\" says Garza.\u003c/p>\n\u003cp>The ex-plumber saw his benefits cut back in November by about $30 a month when the food stamp program was reduced nationwide by $11 billion. Now, he may face yet another cut.\u003c/p>\n\u003cp>Some advocates of the poor say the proposed cuts could have been worse. But a group of Democratic lawmakers say any cuts are inflicting pain on working families in favor of preserving some major subsidies to farmers.\u003c/p>\n\u003cp>\"And if you vote for this bill you will have to look them in the eye and tell them to go without food, that they have to endure hunger because we had to give more handouts to millionaires and billionaires,\" says Democratic Rep. Rosa DeLauro of Connecticut.\u003c/p>\n\u003cp>House Republicans \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/18/house-bill-would-cut-3-8-million-people-from-food-stamp-rolls/\">originally wanted\u003c/a> to cut food stamps by $40 billion over a decade, throwing almost 4 million people out of the program. As part of the compromise, the U.S. Department of Agriculture will be barred from advertising the availability of benefits — a measure that Rep. Frank Thompson supported.\u003c/p>\n\u003cp>\"We reform food stamps and we do so through thoughtful targeted changes ensuring that those who truly need the assistance will receive it,\" the Pennsylvania Republican says.\u003c/p>\n\u003cp>The food stamp cuts would take effect for new applicants in March, pending Senate approval. And current recipients would see the reductions phased in between the summers of 2014 and 2015.\u003c/p>\n\u003cp>The Senate is expected to pass the bill next week. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "This Lunar New Year, the Horse Gallops in with Traditional Foods of Tết",
"title": "This Lunar New Year, the Horse Gallops in with Traditional Foods of Tết",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/horses1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/horses1000.jpg\" alt=\"Giant painting at Oakland's beloved Vietnamese restaurant Le Cheval (French for "Horse") welcomes Year of the Horse.\" width=\"1000\" height=\"550\" class=\"size-full wp-image-77400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Giant painting at Oakland's beloved Vietnamese restaurant Le Cheval (French for \"Horse\") welcomes Year of the Horse. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>As the Tran family gathers to celebrate the Lunar New Year, which starts this Friday, they will share wedges of thick, sticky rice filled with peppery pork and mashed mung beans (\u003cem>banh chung\u003c/em>), slices of a cold cut made from chopped pig ears and snout (\u003cem>gio thu)\u003c/em>, pickled vegetables, and perhaps some fish in a caramelized \u003cem>kho\u003c/em> sauce. When friends and relatives come by to visit over the next few days, there will be endless cups of tea, served with dried fruits and nutty sweets.\u003c/p>\n\u003cfigure id=\"attachment_77373\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/pkg-nutty-cookies1.jpg\">\u003cimg class=\"size-full wp-image-77373\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/pkg-nutty-cookies1.jpg\" alt=\"Happy New Year proclaims this box of nut and seed cookies, a traditional snack for the Vietnamese celebration of Tet\" width=\"1000\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Happy New Year\" proclaims this box of nut and seed cookies, a traditional snack for the Vietnamese celebration of Tết. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>These traditional foods are specific to the Vietnamese observance of the \u003ca href=\"http://www.asian-nation.org/tet.shtml\">Lunar New Year known as Tết\u003c/a>. The ancient holiday shares the annual date with the Chinese New Year and both cultures \u003ca href=\"http://www.louisianafolklife.org/LT/Articles_Essays/VietnameseNewYear.html\">cherish similar traditions\u003c/a> of buying new clothes, decorating recently cleaned houses and giving gifts of money in red envelopes. Yet at the essential family get-togethers to honor ancestors and exchange wishes for luck and prosperity in the coming year, the treasured dishes enjoyed around the holiday table will vary considerably.\u003c/p>\n\u003cfigure id=\"attachment_77374\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banh-chung-pkg.jpg\">\u003cimg class=\"size-full wp-image-77374\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banh-chung-pkg.jpg\" alt=\"A festive bundle of banh chung, the quintessential Vietnamese Lunar New Year dish.\" width=\"1000\" height=\"595\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A festive bundle of banh chung, the quintessential Vietnamese Lunar New Year dish. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>In the Bay Area, with its large Chinese population and their early arrival as immigrants, Tết, (as well as Lunar New Year celebrations in the \u003ca href=\"http://www.sfgate.com/bayarea/article/Lunar-New-Year-a-multicultural-celebration-2828941.php\">Korean, Singaporean and Indonesian communities\u003c/a>) seems to get eclipsed by the older and more well known Chinese New Year parade and events.\u003c/p>\n\u003cfigure id=\"attachment_77401\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/son-tran700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/son-tran700.jpg\" alt=\"Owner of Oakland's Le Cheval, Son Tan, was born in the Year of the Horse.\" width=\"400\" class=\"size-full wp-image-77401\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owner of Oakland's Le Cheval, Son Tan, was born in the Year of the Horse. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>What better place to honor the lively equine spirit of the coming Year of the Horse than Oakland’s \u003ca href=\"http://lecheval.com/index.php?option=com_content&view=article&id=50&Itemid=4\">Le Cheval Vietnamese restaurant\u003c/a>? I recently met with owner Son Tran, who was born in the year of the Horse and started the restaurant with his mother and other members of their large family. When they were trying to decide on a name for their restaurant more than twenty years ago, Tran told me, they thought a Vietnamese word would be too hard to pronounce, English would sound too American, and finally agreed that French, the language of the older generation and an artifact of France’s almost century of colonial rule, could convey just the right tone. Son’s astrological sign became the moniker of his family’s popular restaurant, which was sealed by his lucky find of a huge painting of stampeding stallions that defines the proud spirit of this beloved, downtown Oakland restaurant.\u003c/p>\n\u003cp>Since the “Horse is a highly intuitive animal,” \u003ca href=\"http://susanlevitt.com/astrology/horse-year-2014/\">says astrologer Susan Levitt\u003c/a>, “people born in Horse year follow their hunches. Their keen judgment and natural intuition often help them make the right decisions throughout their life.” The \u003ca href=\"http://www.travelchinaguide.com/intro/social_customs/zodiac/horse.htm\">Horse personality has also been noted\u003c/a> for its independence, stubbornness and refusal to accept failure.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>These traits undoubtedly helped Son Tran meet the challenges that came his family’s way when, in 2010, after 20 years as a prize-winning, neighborhood institution, Le Cheval lost its lease, was forced to close and had to lay off 70 workers due to a clash with their contentious landlord (\u003ca href=\"http://www.eastbayexpress.com/oakland/a-new-lease-for-le-cheval/Content?oid=3144703\">who was later found guilty of massive wage fraud and other crimes\u003c/a>).\u003c/p>\n\u003cp>When the building went into foreclosure and then auction, the Trans’ luck finally turned around and they were asked back by the new owner. In 2012, Le Cheval re-opened to the acclaim of neighborhood regulars who couldn’t wait to once more enjoy their bowls of pho, clay pot rice, calamari salad, succulent beef cubes and complimentary creamy carrot soup in the same cavernous space on Clay Street beneath the soulful stares of its iconic herd of horses.\u003c/p>\n\u003cfigure id=\"attachment_77402\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banhchung1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banhchung1000.jpg\" alt=\"Banh Chung, the must-have dish of Tet, sticky rice stuffed with peppery pork, is eaten fresh, dipped in a bit of sugar or fried.\" width=\"1000\" height=\"663\" class=\"size-full wp-image-77402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banh Chung, the must-have dish of Tet, sticky rice stuffed with peppery pork, is eaten fresh, dipped in a bit of sugar or fried. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Tran explained to me the story behind the most ubiquitous Tết dish, \u003cem>banh chung\u003c/em>, hefty brick-like packages of pork and rice. In the Vietnam of olden times, shops and businesses would close for at least the first three days of the New Year, so townsfolk needed food to last them till the markets reopened. These blocks or cylinders of stuffed rice, were wrapped with banana leaves, neatly tied up, and then boiled for upwards of eight hours. Although some people made them at home, their labor-intensiveness compelled most families to stock up on premade bundles to enjoy for at least three days, either freshly cut or fried until crispy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/23/sizzling-wok-and-lucky-foods-welcome-the-chinese-new-year-of-the-dragon/\">Many Chinese New Year dishes represent good luck by their shapes\u003c/a>. A whole chicken, for example, symbolizes family togetherness and dumplings resemble golden ingots. Others take advantage of sound puns. The word for fish “yu” can also sound like “surplus” which portends prosperity in the coming year.\u003c/p>\n\u003cp>The same principle operates in the Vietnamese language. Tran tells me it is important to have a Tết display in the home with budding flowers and the following fruits: mangosteen, coconut, papaya and mango, because their names also sound like other words that convey a message. For the answer to this riddle, I turned to Professor Dzuong Nguyen, who teaches Vietnamese language courses at Stanford University.\u003c/p>\n\u003cul>\n\u003cstrong>He revealed that:\u003c/strong>\n\u003cli>The word for Mangosteen sounds like the verb “to pray.”\u003c/li>\n\u003cli>Coconut sounds like \"barely\"\u003c/li>\n\u003cli>Papaya sounds like \"enough\"\u003c/li>\n\u003cli>Mango sounds like \"to spend\"\u003c/li>\n\u003cp>So this fruit quartet conveys the concept of \"Wishing to earn just enough to spend\" (or \"Here's hoping you make enough to cover all your household expenses\").\u003c/p>\u003c/ul>\n\u003cfigure id=\"attachment_77380\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/lotus-seeds.jpg\">\u003cimg class=\"size-full wp-image-77380 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/lotus-seeds.jpg\" alt=\"Sweetened dried lotus seeds are another popular snack for Tet.\" width=\"1000\" height=\"700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweetened dried lotus seeds are another popular snack for Tết. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Award-winning cookbook author and cooking teacher \u003ca href=\"http://www.vietworldkitchen.com/blog/2009/01/special-foods-for-tet-celebrations.html\">Andrea Nguyen\u003c/a>, describes many traditional festive foods like \u003cem>banh chung\u003c/em> and \u003cem>kho, (\u003c/em>simmered meat or fish cooked in a caramelized sauce of sugar and fish sauce) that are prepared ahead of time and preserve well “…because during Tet, you're supposed to be out having fun not slaving away in the kitchen!”\u003c/p>\n\u003cp>Son Tran told me about other festive foods, including a kind of sausage made from chopped pig ear and nose, formed into cylinders by packing tightly in cans. Pickled vegetables, such as mustard greens, daikon radish, carrot and cabbage, help with digestion of the fatty meats.\u003c/p>\n\u003cfigure id=\"attachment_77381\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tea-and-cookies.jpg\">\u003cimg class=\"size-full wp-image-77381\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tea-and-cookies.jpg\" alt=\"Tea and sweets, like these nutty cookies, are served to family and friends when they come to visit.\" width=\"1000\" height=\"711\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tea and sweets, like these nutty cookies, are served to family and friends when they come to visit. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Since an essential element of Lunar New Year celebration involves visiting friends' and relatives' homes, one must have an array of sweets on hand to serve the parade of guests. Nuts and seeds figure in many of these because, Professor Nguyen ventures, in old Vietnam, nuts were seen as a luxury item, so treating your guests to them was a special gift.\u003c/p>\n\u003cfigure id=\"attachment_77391\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/watermelon-seeds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/watermelon-seeds.jpg\" alt=\"Watermelon seeds made even more lucky by red coloring. Photo: Anna Mindess\" width=\"1000\" height=\"695\" class=\"size-full wp-image-77391\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watermelon seeds made even more lucky by red coloring. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Both the flesh of the watermelon and its seeds are eaten, for their lucky red color. Dried fruits are also traditional snacks to be shared with visitors over a cup of tea. “Sweet foods are important for this holiday,\" Professor Nguyen explains, \" because we are always wishing each other a sweet and happy life.”\u003c/p>\n\u003cfigure id=\"attachment_77393\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/dried-sweets.jpg\">\u003cimg class=\" wp-image-77393\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/dried-sweets.jpg\" alt=\"This Sweet Fortune Snack Tray contains candied winter melon, carrots, yam, kumquats and soursop.\" width=\"1000\" height=\"661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This \"Sweet Fortune Snack Tray\" contains candied winter melon, carrots, yam, kumquats and soursop. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Chúc Mừng Năm Mới\u003c/strong>! Happy Lunar New Year!\u003c/p>\n\u003ch3>Related Information and Events\u003c/h3>\n\u003cp>Le Cheval will host their annual Lunar New Year celebration on \u003cstrong>Sunday February 9 at 7pm\u003c/strong> with Lion Dancers and Martial artists entertaining guests inside the restaurant. Reservations are recommended: 510-763-8495\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://lecheval.com/index.php?option=com_content&view=article&id=50&Itemid=4\">\u003cstrong>Le Cheval\u003c/strong>\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/ZT4KsB\">Map\u003c/a>\u003cbr>\n1007 Clay Street\u003cbr>\nOakland, CA 94607\u003cbr>\nPhone: 510-763-8495\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Le-Cheval-Restaurant/80016581578?ref=br_tf\">Le Cheval\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Events:\u003c/strong>\n\u003cli>\u003cstrong>Feb 1 & 2:\u003c/strong> The largest local \u003ca href=\"http://www.tetvietnamsj.com/\">Vietnamese Tet Festival\u003c/a> take place annually in San Jose at the Santa Clara Fairground.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/VietnameseTetFestival\">Vietnamese Tet Festival\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Feb 1:\u003c/strong> San Francisco - Rice Paper Scissors hosts \u003ca href=\"http://www.brickandmortarmusic.com/event/474213-rice-paper-scissors-san-francisco/\">a Lunar New Year Brunch\u003c/a> at Brick & Mortar Music Hall\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Events at various locations:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.tablehopper.com/chatterbox/celebrate-lunar-new-year-with-chinese-korean-and-vietnamese-traditions/\"> Celebrate Lunar New Year with Chinese, Korean and Vietnamese Traditions\u003c/a> (tablehopper)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Tet, the Vietnamese celebration of Lunar New Year, encompasses a range of traditional foods: from thick wedges of sticky rice filled with peppery pork to candied kumquats and nutty cookies. For the Year of the Horse, Son Tran, owner of Oakland's aptly named Le Cheval Vietnamese restaurant, shares details of these essential holiday dishes and other cultural traditions.",
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"description": "Tet, the Vietnamese celebration of Lunar New Year, encompasses a range of traditional foods: from thick wedges of sticky rice filled with peppery pork to candied kumquats and nutty cookies. For the Year of the Horse, Son Tran, owner of Oakland's aptly named Le Cheval Vietnamese restaurant, shares details of these essential holiday dishes and other cultural traditions.",
"title": "This Lunar New Year, the Horse Gallops in with Traditional Foods of Tết | KQED",
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"headline": "This Lunar New Year, the Horse Gallops in with Traditional Foods of Tết",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/horses1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/horses1000.jpg\" alt=\"Giant painting at Oakland's beloved Vietnamese restaurant Le Cheval (French for "Horse") welcomes Year of the Horse.\" width=\"1000\" height=\"550\" class=\"size-full wp-image-77400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Giant painting at Oakland's beloved Vietnamese restaurant Le Cheval (French for \"Horse\") welcomes Year of the Horse. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>As the Tran family gathers to celebrate the Lunar New Year, which starts this Friday, they will share wedges of thick, sticky rice filled with peppery pork and mashed mung beans (\u003cem>banh chung\u003c/em>), slices of a cold cut made from chopped pig ears and snout (\u003cem>gio thu)\u003c/em>, pickled vegetables, and perhaps some fish in a caramelized \u003cem>kho\u003c/em> sauce. When friends and relatives come by to visit over the next few days, there will be endless cups of tea, served with dried fruits and nutty sweets.\u003c/p>\n\u003cfigure id=\"attachment_77373\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/pkg-nutty-cookies1.jpg\">\u003cimg class=\"size-full wp-image-77373\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/pkg-nutty-cookies1.jpg\" alt=\"Happy New Year proclaims this box of nut and seed cookies, a traditional snack for the Vietnamese celebration of Tet\" width=\"1000\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Happy New Year\" proclaims this box of nut and seed cookies, a traditional snack for the Vietnamese celebration of Tết. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>These traditional foods are specific to the Vietnamese observance of the \u003ca href=\"http://www.asian-nation.org/tet.shtml\">Lunar New Year known as Tết\u003c/a>. The ancient holiday shares the annual date with the Chinese New Year and both cultures \u003ca href=\"http://www.louisianafolklife.org/LT/Articles_Essays/VietnameseNewYear.html\">cherish similar traditions\u003c/a> of buying new clothes, decorating recently cleaned houses and giving gifts of money in red envelopes. Yet at the essential family get-togethers to honor ancestors and exchange wishes for luck and prosperity in the coming year, the treasured dishes enjoyed around the holiday table will vary considerably.\u003c/p>\n\u003cfigure id=\"attachment_77374\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banh-chung-pkg.jpg\">\u003cimg class=\"size-full wp-image-77374\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banh-chung-pkg.jpg\" alt=\"A festive bundle of banh chung, the quintessential Vietnamese Lunar New Year dish.\" width=\"1000\" height=\"595\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A festive bundle of banh chung, the quintessential Vietnamese Lunar New Year dish. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>In the Bay Area, with its large Chinese population and their early arrival as immigrants, Tết, (as well as Lunar New Year celebrations in the \u003ca href=\"http://www.sfgate.com/bayarea/article/Lunar-New-Year-a-multicultural-celebration-2828941.php\">Korean, Singaporean and Indonesian communities\u003c/a>) seems to get eclipsed by the older and more well known Chinese New Year parade and events.\u003c/p>\n\u003cfigure id=\"attachment_77401\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/son-tran700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/son-tran700.jpg\" alt=\"Owner of Oakland's Le Cheval, Son Tan, was born in the Year of the Horse.\" width=\"400\" class=\"size-full wp-image-77401\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owner of Oakland's Le Cheval, Son Tan, was born in the Year of the Horse. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>What better place to honor the lively equine spirit of the coming Year of the Horse than Oakland’s \u003ca href=\"http://lecheval.com/index.php?option=com_content&view=article&id=50&Itemid=4\">Le Cheval Vietnamese restaurant\u003c/a>? I recently met with owner Son Tran, who was born in the year of the Horse and started the restaurant with his mother and other members of their large family. When they were trying to decide on a name for their restaurant more than twenty years ago, Tran told me, they thought a Vietnamese word would be too hard to pronounce, English would sound too American, and finally agreed that French, the language of the older generation and an artifact of France’s almost century of colonial rule, could convey just the right tone. Son’s astrological sign became the moniker of his family’s popular restaurant, which was sealed by his lucky find of a huge painting of stampeding stallions that defines the proud spirit of this beloved, downtown Oakland restaurant.\u003c/p>\n\u003cp>Since the “Horse is a highly intuitive animal,” \u003ca href=\"http://susanlevitt.com/astrology/horse-year-2014/\">says astrologer Susan Levitt\u003c/a>, “people born in Horse year follow their hunches. Their keen judgment and natural intuition often help them make the right decisions throughout their life.” The \u003ca href=\"http://www.travelchinaguide.com/intro/social_customs/zodiac/horse.htm\">Horse personality has also been noted\u003c/a> for its independence, stubbornness and refusal to accept failure.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>These traits undoubtedly helped Son Tran meet the challenges that came his family’s way when, in 2010, after 20 years as a prize-winning, neighborhood institution, Le Cheval lost its lease, was forced to close and had to lay off 70 workers due to a clash with their contentious landlord (\u003ca href=\"http://www.eastbayexpress.com/oakland/a-new-lease-for-le-cheval/Content?oid=3144703\">who was later found guilty of massive wage fraud and other crimes\u003c/a>).\u003c/p>\n\u003cp>When the building went into foreclosure and then auction, the Trans’ luck finally turned around and they were asked back by the new owner. In 2012, Le Cheval re-opened to the acclaim of neighborhood regulars who couldn’t wait to once more enjoy their bowls of pho, clay pot rice, calamari salad, succulent beef cubes and complimentary creamy carrot soup in the same cavernous space on Clay Street beneath the soulful stares of its iconic herd of horses.\u003c/p>\n\u003cfigure id=\"attachment_77402\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banhchung1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banhchung1000.jpg\" alt=\"Banh Chung, the must-have dish of Tet, sticky rice stuffed with peppery pork, is eaten fresh, dipped in a bit of sugar or fried.\" width=\"1000\" height=\"663\" class=\"size-full wp-image-77402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banh Chung, the must-have dish of Tet, sticky rice stuffed with peppery pork, is eaten fresh, dipped in a bit of sugar or fried. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Tran explained to me the story behind the most ubiquitous Tết dish, \u003cem>banh chung\u003c/em>, hefty brick-like packages of pork and rice. In the Vietnam of olden times, shops and businesses would close for at least the first three days of the New Year, so townsfolk needed food to last them till the markets reopened. These blocks or cylinders of stuffed rice, were wrapped with banana leaves, neatly tied up, and then boiled for upwards of eight hours. Although some people made them at home, their labor-intensiveness compelled most families to stock up on premade bundles to enjoy for at least three days, either freshly cut or fried until crispy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/23/sizzling-wok-and-lucky-foods-welcome-the-chinese-new-year-of-the-dragon/\">Many Chinese New Year dishes represent good luck by their shapes\u003c/a>. A whole chicken, for example, symbolizes family togetherness and dumplings resemble golden ingots. Others take advantage of sound puns. The word for fish “yu” can also sound like “surplus” which portends prosperity in the coming year.\u003c/p>\n\u003cp>The same principle operates in the Vietnamese language. Tran tells me it is important to have a Tết display in the home with budding flowers and the following fruits: mangosteen, coconut, papaya and mango, because their names also sound like other words that convey a message. For the answer to this riddle, I turned to Professor Dzuong Nguyen, who teaches Vietnamese language courses at Stanford University.\u003c/p>\n\u003cul>\n\u003cstrong>He revealed that:\u003c/strong>\n\u003cli>The word for Mangosteen sounds like the verb “to pray.”\u003c/li>\n\u003cli>Coconut sounds like \"barely\"\u003c/li>\n\u003cli>Papaya sounds like \"enough\"\u003c/li>\n\u003cli>Mango sounds like \"to spend\"\u003c/li>\n\u003cp>So this fruit quartet conveys the concept of \"Wishing to earn just enough to spend\" (or \"Here's hoping you make enough to cover all your household expenses\").\u003c/p>\u003c/ul>\n\u003cfigure id=\"attachment_77380\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/lotus-seeds.jpg\">\u003cimg class=\"size-full wp-image-77380 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/lotus-seeds.jpg\" alt=\"Sweetened dried lotus seeds are another popular snack for Tet.\" width=\"1000\" height=\"700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweetened dried lotus seeds are another popular snack for Tết. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Award-winning cookbook author and cooking teacher \u003ca href=\"http://www.vietworldkitchen.com/blog/2009/01/special-foods-for-tet-celebrations.html\">Andrea Nguyen\u003c/a>, describes many traditional festive foods like \u003cem>banh chung\u003c/em> and \u003cem>kho, (\u003c/em>simmered meat or fish cooked in a caramelized sauce of sugar and fish sauce) that are prepared ahead of time and preserve well “…because during Tet, you're supposed to be out having fun not slaving away in the kitchen!”\u003c/p>\n\u003cp>Son Tran told me about other festive foods, including a kind of sausage made from chopped pig ear and nose, formed into cylinders by packing tightly in cans. Pickled vegetables, such as mustard greens, daikon radish, carrot and cabbage, help with digestion of the fatty meats.\u003c/p>\n\u003cfigure id=\"attachment_77381\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tea-and-cookies.jpg\">\u003cimg class=\"size-full wp-image-77381\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tea-and-cookies.jpg\" alt=\"Tea and sweets, like these nutty cookies, are served to family and friends when they come to visit.\" width=\"1000\" height=\"711\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tea and sweets, like these nutty cookies, are served to family and friends when they come to visit. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Since an essential element of Lunar New Year celebration involves visiting friends' and relatives' homes, one must have an array of sweets on hand to serve the parade of guests. Nuts and seeds figure in many of these because, Professor Nguyen ventures, in old Vietnam, nuts were seen as a luxury item, so treating your guests to them was a special gift.\u003c/p>\n\u003cfigure id=\"attachment_77391\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/watermelon-seeds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/watermelon-seeds.jpg\" alt=\"Watermelon seeds made even more lucky by red coloring. Photo: Anna Mindess\" width=\"1000\" height=\"695\" class=\"size-full wp-image-77391\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watermelon seeds made even more lucky by red coloring. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Both the flesh of the watermelon and its seeds are eaten, for their lucky red color. Dried fruits are also traditional snacks to be shared with visitors over a cup of tea. “Sweet foods are important for this holiday,\" Professor Nguyen explains, \" because we are always wishing each other a sweet and happy life.”\u003c/p>\n\u003cfigure id=\"attachment_77393\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/dried-sweets.jpg\">\u003cimg class=\" wp-image-77393\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/dried-sweets.jpg\" alt=\"This Sweet Fortune Snack Tray contains candied winter melon, carrots, yam, kumquats and soursop.\" width=\"1000\" height=\"661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This \"Sweet Fortune Snack Tray\" contains candied winter melon, carrots, yam, kumquats and soursop. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Chúc Mừng Năm Mới\u003c/strong>! Happy Lunar New Year!\u003c/p>\n\u003ch3>Related Information and Events\u003c/h3>\n\u003cp>Le Cheval will host their annual Lunar New Year celebration on \u003cstrong>Sunday February 9 at 7pm\u003c/strong> with Lion Dancers and Martial artists entertaining guests inside the restaurant. Reservations are recommended: 510-763-8495\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"soldout": {
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