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"disqusTitle": "Q&A with Shakirah Simley: Canner-in-Residence at Bi-Rite ",
"title": "Q&A with Shakirah Simley: Canner-in-Residence at Bi-Rite ",
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"content": "\u003cfigure id=\"attachment_70339\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/shak_pantry600.jpg\">\u003cimg class=\"size-full wp-image-70339\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/shak_pantry600.jpg\" alt=\"Shakirah Simley. Photo: Philip Clark\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley. Photo: Philip Clark\u003c/figcaption>\u003c/figure>\n\u003cp>Shakirah Simley is a familiar presence in the Bay Area food world. She is the Community Coordinator and Canner-in-Residence for \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a>, the growing local grocery emporium that is also somewhat of a food institution nationally. At Bi-Rite, Simley wears a number of hats: a canner developing jams and preserves; an instructor teaching cooking classes at \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>, the educational arm for Bi-Rite; and the community coordinator in charge of giving and community outreach, supporting programs focused on youth empowerment and increasing access to healthy food.\u003c/p>\n\u003cp>Simley is a San Francisco resident and attended the University of Gastronomic Sciences in Italy on a Fulbright scholarship, where she received her master's degree in Food Culture and Communications and studied under Italian canners. She previously has worked on nutrition and recreational equity policy issues, youth organizing campaigns, and owned her own small-artisanal jam business, \u003ca href=\"https://twitter.com/EatSlowJams\">Slow Jams\u003c/a>. She was recently named one of \u003ca href=\"http://blog.zagat.com/2013/07/30-under-30-sf-bay-areas-food-world-up.html\">Zagat's \"30 under 30: SF Bay Area Up and Comers\"\u003c/a> and is a graduate of the University of Pennsylvania and hails from Harlem, NYC. Shakirah loves putting her food systems, community engagement and jammy talents to work every day, and if you catch her on 18th Street, she loves to talk about food justice and policy, jamming, school food and the perfect cappuccino. Bay Area Bites caught up with Simley recently. Her comments have been edited for content and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: In August, you did a workshop at the Ferry Building with \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> and \u003ca href=\"http://www.urbankitchensf.org/\">Urban Kitchen\u003c/a> called \u003cem>Peaches: Preserve + Pop\u003c/em>. That sounds so fun. How did you learn about preserves and canning?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I’m a self-taught professional canner; and have worked consistently (and commercially) on my craft for the past several years to great success. First with my own artisanal jam company, Slow Jams and now I currently develop artisanal preserve recipes for Bi-Rite Market’s private label, PUBLIC Label.\u003c/p>\n\u003cfigure id=\"attachment_70340\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Group-UKSF1000.jpg\">\u003cimg class=\"size-full wp-image-70340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Group-UKSF1000.jpg\" alt=\"Caption Simley instructs the Urban Kitchen SF Preserve + Pop class. Photo courtesy of Jocelyn Fan\" width=\"1000\" height=\"564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caption Simley instructs the Urban Kitchen SF Preserve + Pop class. Photo courtesy of Jocelyn Fan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did the class go? What sort of prep do you do?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> My peach class went extremely well! We focused on identifying the best fruit for canning, tasted several peach varietals, talked about genus Prunus and learned about the history of peaches in California. Then we jumped right in and made a fantastically floral peach lavender preserve and delicious ginger peach soda two ways -- with carbonated water and with champagne yeast. The best part of the class was my students -- I had a wonderful group of inquisitive and industrious canners. They made it easy to completely nerd out on stone fruit.\u003c/p>\n\u003cfigure id=\"attachment_70341\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Pic3-with-rack1000.jpg\">\u003cimg class=\"size-full wp-image-70341\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Pic3-with-rack1000.jpg\" alt=\"Shakirah Simley readying peach preserves. Photo courtesy of Jocelyn Fan\" width=\"1000\" height=\"564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley readying peach preserves. Photo courtesy of Jocelyn Fan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are your career successes & goals?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> Being able to receive a Fulbright scholarship to study in Italy was an incredible experience, and I’m excited to continue learning and working in the endlessly inspiring San Francisco food community. Having opportunities to talk about canning, knowing what it takes to run a small food business, but also knowing myself and when to take a step back to just focus on my craft. Beyond my career as a canner, my goal is to continue to empower youth through food as a food justice advocate and through mentorship, teaching, serving on advisory boards and fostering opportunities with good food businesses. Ultimately, I would like to have my own jammy brick and mortar in Oakland that can serve as café/retail space and be a training ground for local youth...and take over the world through tiny jars of awesome.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Regarding food and technique, what are you passionate about this season?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> This season, I’m in love with Tara Duggan’s new book \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/06/tara-duggan-talks-root-to-stalk-cooking-recipes-and-tips-on-the-art-of-using-the-whole-vegetable/\">\u003cem>Root to Stalk Cooking: The Art of Using the Whole Vegetable\u003c/em>\u003c/a>. I’m passionate about whole fruit preserving -- yielding multiple recipes from one batch to waste no part of the fruit and get more bang for your fruit buck. For instance, this summer, I preserved blackberries in balsamic vinegar; after several weeks I removed the fruit -- saved the vinegared berries for summery salads and used the berry balsamic as a base for homemade salad dressing and a boozy berry shrub. After zesting Meyer lemons for a massive batch of limoncello, I turned the leftover fruit into lemon granita, lemon curd and concentrate for cocktails. I’m obsessed. I try to bring this ethos to my classes. If you’ve spent your hard-earned money for that beautiful, organic and local fruit -- why waste it? A good cook and canner is a resourceful, creative and thrifty one.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You were recently named to \u003ca href=\"http://blog.zagat.com/2013/07/30-under-30-sf-bay-areas-food-world-up.html\">Zagat’s “30 Under 30”\u003c/a> list. What was that process like? What would you like to be known for?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I was nominated by \u003ca href=\"http://saminnosrat.com/\">Samin Nosrat\u003c/a> and I was incredibly overwhelmed with gratitude for the honor. Not to mention -- I was in very good company; it’s so great to see passionate young people making it happen in the food world. It’s pretty cool to be recognized by your industry, but I just want to continue to focus, keep my head down and do good, meaningful work. My legacy would be 1) to feed people well and 2) give kids who grew up in environments like I did, the chance to fulfill their food dreams and 3) help pave the way for more woman leaders and people of color leaders in the food industry.\u003c/p>\n\u003cp>The Zagat folks even stopped by Bi-Rite; we made a batch of jam together and I provided some helpful canning tips.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=lVk-pr3pPME]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> First and foremost, my mom. She’s raised five kids on her own with limited resources, has her master’s degree and is a licensed social worker. She wonders aloud why I’m such a feminist and hard worker -- it’s hilarious. My fave food female businesses owners are really inspiring -- the ladies at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, Michelle at \u003ca href=\"http://www.nanajoes.com/\">Nana Joes Granola\u003c/a>, Jordan at \u003ca href=\"http://happygirlkitchen.com/\">Happy Girl Kitchen\u003c/a>, Donna Sky from \u003ca href=\"http://loveandhummus.com/\">Love and Hummus\u003c/a>. I receive lots of guidance from \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Sam Mogannam\u003c/a> (owner of Bi-Rite) and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/14/bi-rite-creamerys-sweet-cream-and-sugar-cones-review-and-recipe-for-balsamic-strawberry-ice-cream/\">Anne Walker\u003c/a> (co-owner of Bi-Rite Creamery) and \u003ca href=\"http://www.bryant-terry.com/\">Bryant Terry\u003c/a> (author, food activist, author). Also, the kids I mentor -- they keep me honest.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite local joints?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I love Bodie and friendly folks at \u003ca href=\"http://20spot.com/\">20 Spot\u003c/a> in the Mission -- it’s so well-executed, the wine list is legit and the food is phenomenal. I love curling up on one of their rocking chairs with a glass of an Italian white on Friday night with deviled duck eggs. I also have major 18th Street love for \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a> lunch and their cold noodles. If I could marry the \u003ca href=\"http://www.agriculturalinstitute.org/market-map/\">Grand Lake Farmers' Market\u003c/a> in Oakland, I would. I’m a girl who loves to eat, so staying fit and strong is also a priority -- I’m a big fan of Hipline Dance studio in Oakland and ODC Dance in SF.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Any news on projects we should know about?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I’ll be co-hosting a fundraiser for \u003ca href=\"http://www.communitygrows.org/\">CommunityGrows\u003c/a> at State Bird Provisions on September 29 and teaching some \u003ca href=\"http://www.brownpapertickets.com/event/463170\">fall\u003c/a> and winter canning classes with \u003ca href=\"http://pollinatefarm.com/\">Pollinate Farm and Garden\u003c/a> in Oakland this holiday season. Be on the lookout for several, small-batch preserves at Bi-Rite (think bourbon pumpkin butter and Bartlett pear butter).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Full disclosure: I have worked professionally with Shakirah Simley event planning for last year’s 18th Street Block party & my son's school received a donation for Bi-Rite gift cards for a separate fundraiser.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70339\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/shak_pantry600.jpg\">\u003cimg class=\"size-full wp-image-70339\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/shak_pantry600.jpg\" alt=\"Shakirah Simley. Photo: Philip Clark\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley. Photo: Philip Clark\u003c/figcaption>\u003c/figure>\n\u003cp>Shakirah Simley is a familiar presence in the Bay Area food world. She is the Community Coordinator and Canner-in-Residence for \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a>, the growing local grocery emporium that is also somewhat of a food institution nationally. At Bi-Rite, Simley wears a number of hats: a canner developing jams and preserves; an instructor teaching cooking classes at \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>, the educational arm for Bi-Rite; and the community coordinator in charge of giving and community outreach, supporting programs focused on youth empowerment and increasing access to healthy food.\u003c/p>\n\u003cp>Simley is a San Francisco resident and attended the University of Gastronomic Sciences in Italy on a Fulbright scholarship, where she received her master's degree in Food Culture and Communications and studied under Italian canners. She previously has worked on nutrition and recreational equity policy issues, youth organizing campaigns, and owned her own small-artisanal jam business, \u003ca href=\"https://twitter.com/EatSlowJams\">Slow Jams\u003c/a>. She was recently named one of \u003ca href=\"http://blog.zagat.com/2013/07/30-under-30-sf-bay-areas-food-world-up.html\">Zagat's \"30 under 30: SF Bay Area Up and Comers\"\u003c/a> and is a graduate of the University of Pennsylvania and hails from Harlem, NYC. Shakirah loves putting her food systems, community engagement and jammy talents to work every day, and if you catch her on 18th Street, she loves to talk about food justice and policy, jamming, school food and the perfect cappuccino. Bay Area Bites caught up with Simley recently. Her comments have been edited for content and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: In August, you did a workshop at the Ferry Building with \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> and \u003ca href=\"http://www.urbankitchensf.org/\">Urban Kitchen\u003c/a> called \u003cem>Peaches: Preserve + Pop\u003c/em>. That sounds so fun. How did you learn about preserves and canning?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I’m a self-taught professional canner; and have worked consistently (and commercially) on my craft for the past several years to great success. First with my own artisanal jam company, Slow Jams and now I currently develop artisanal preserve recipes for Bi-Rite Market’s private label, PUBLIC Label.\u003c/p>\n\u003cfigure id=\"attachment_70340\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Group-UKSF1000.jpg\">\u003cimg class=\"size-full wp-image-70340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Group-UKSF1000.jpg\" alt=\"Caption Simley instructs the Urban Kitchen SF Preserve + Pop class. Photo courtesy of Jocelyn Fan\" width=\"1000\" height=\"564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caption Simley instructs the Urban Kitchen SF Preserve + Pop class. Photo courtesy of Jocelyn Fan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did the class go? What sort of prep do you do?\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>Simley:\u003c/strong> My peach class went extremely well! We focused on identifying the best fruit for canning, tasted several peach varietals, talked about genus Prunus and learned about the history of peaches in California. Then we jumped right in and made a fantastically floral peach lavender preserve and delicious ginger peach soda two ways -- with carbonated water and with champagne yeast. The best part of the class was my students -- I had a wonderful group of inquisitive and industrious canners. They made it easy to completely nerd out on stone fruit.\u003c/p>\n\u003cfigure id=\"attachment_70341\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Pic3-with-rack1000.jpg\">\u003cimg class=\"size-full wp-image-70341\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Pic3-with-rack1000.jpg\" alt=\"Shakirah Simley readying peach preserves. Photo courtesy of Jocelyn Fan\" width=\"1000\" height=\"564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley readying peach preserves. Photo courtesy of Jocelyn Fan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are your career successes & goals?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> Being able to receive a Fulbright scholarship to study in Italy was an incredible experience, and I’m excited to continue learning and working in the endlessly inspiring San Francisco food community. Having opportunities to talk about canning, knowing what it takes to run a small food business, but also knowing myself and when to take a step back to just focus on my craft. Beyond my career as a canner, my goal is to continue to empower youth through food as a food justice advocate and through mentorship, teaching, serving on advisory boards and fostering opportunities with good food businesses. Ultimately, I would like to have my own jammy brick and mortar in Oakland that can serve as café/retail space and be a training ground for local youth...and take over the world through tiny jars of awesome.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Regarding food and technique, what are you passionate about this season?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> This season, I’m in love with Tara Duggan’s new book \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/06/tara-duggan-talks-root-to-stalk-cooking-recipes-and-tips-on-the-art-of-using-the-whole-vegetable/\">\u003cem>Root to Stalk Cooking: The Art of Using the Whole Vegetable\u003c/em>\u003c/a>. I’m passionate about whole fruit preserving -- yielding multiple recipes from one batch to waste no part of the fruit and get more bang for your fruit buck. For instance, this summer, I preserved blackberries in balsamic vinegar; after several weeks I removed the fruit -- saved the vinegared berries for summery salads and used the berry balsamic as a base for homemade salad dressing and a boozy berry shrub. After zesting Meyer lemons for a massive batch of limoncello, I turned the leftover fruit into lemon granita, lemon curd and concentrate for cocktails. I’m obsessed. I try to bring this ethos to my classes. If you’ve spent your hard-earned money for that beautiful, organic and local fruit -- why waste it? A good cook and canner is a resourceful, creative and thrifty one.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You were recently named to \u003ca href=\"http://blog.zagat.com/2013/07/30-under-30-sf-bay-areas-food-world-up.html\">Zagat’s “30 Under 30”\u003c/a> list. What was that process like? What would you like to be known for?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I was nominated by \u003ca href=\"http://saminnosrat.com/\">Samin Nosrat\u003c/a> and I was incredibly overwhelmed with gratitude for the honor. Not to mention -- I was in very good company; it’s so great to see passionate young people making it happen in the food world. It’s pretty cool to be recognized by your industry, but I just want to continue to focus, keep my head down and do good, meaningful work. My legacy would be 1) to feed people well and 2) give kids who grew up in environments like I did, the chance to fulfill their food dreams and 3) help pave the way for more woman leaders and people of color leaders in the food industry.\u003c/p>\n\u003cp>The Zagat folks even stopped by Bi-Rite; we made a batch of jam together and I provided some helpful canning tips.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/lVk-pr3pPME'\n title='//www.youtube.com/embed/lVk-pr3pPME'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> First and foremost, my mom. She’s raised five kids on her own with limited resources, has her master’s degree and is a licensed social worker. She wonders aloud why I’m such a feminist and hard worker -- it’s hilarious. My fave food female businesses owners are really inspiring -- the ladies at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, Michelle at \u003ca href=\"http://www.nanajoes.com/\">Nana Joes Granola\u003c/a>, Jordan at \u003ca href=\"http://happygirlkitchen.com/\">Happy Girl Kitchen\u003c/a>, Donna Sky from \u003ca href=\"http://loveandhummus.com/\">Love and Hummus\u003c/a>. I receive lots of guidance from \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Sam Mogannam\u003c/a> (owner of Bi-Rite) and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/14/bi-rite-creamerys-sweet-cream-and-sugar-cones-review-and-recipe-for-balsamic-strawberry-ice-cream/\">Anne Walker\u003c/a> (co-owner of Bi-Rite Creamery) and \u003ca href=\"http://www.bryant-terry.com/\">Bryant Terry\u003c/a> (author, food activist, author). Also, the kids I mentor -- they keep me honest.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite local joints?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I love Bodie and friendly folks at \u003ca href=\"http://20spot.com/\">20 Spot\u003c/a> in the Mission -- it’s so well-executed, the wine list is legit and the food is phenomenal. I love curling up on one of their rocking chairs with a glass of an Italian white on Friday night with deviled duck eggs. I also have major 18th Street love for \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a> lunch and their cold noodles. If I could marry the \u003ca href=\"http://www.agriculturalinstitute.org/market-map/\">Grand Lake Farmers' Market\u003c/a> in Oakland, I would. I’m a girl who loves to eat, so staying fit and strong is also a priority -- I’m a big fan of Hipline Dance studio in Oakland and ODC Dance in SF.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Any news on projects we should know about?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I’ll be co-hosting a fundraiser for \u003ca href=\"http://www.communitygrows.org/\">CommunityGrows\u003c/a> at State Bird Provisions on September 29 and teaching some \u003ca href=\"http://www.brownpapertickets.com/event/463170\">fall\u003c/a> and winter canning classes with \u003ca href=\"http://pollinatefarm.com/\">Pollinate Farm and Garden\u003c/a> in Oakland this holiday season. Be on the lookout for several, small-batch preserves at Bi-Rite (think bourbon pumpkin butter and Bartlett pear butter).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Full disclosure: I have worked professionally with Shakirah Simley event planning for last year’s 18th Street Block party & my son's school received a donation for Bi-Rite gift cards for a separate fundraiser.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_71060\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp810group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp810group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the tenth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71060\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the tenth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> tenth episode of Season 8 airs on Thursday September 26 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9575\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and sometimes beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The tenth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9582\">HRD Smokin' Grill,\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9599\">Buddy's Bites and Brews\u003c/a> (Hayward) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9612\">Metro Lafayette\u003c/a> (Lafayette).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Sonoma Wines:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=nNnjn-pIZCI]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71060\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp810group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp810group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the tenth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71060\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the tenth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> tenth episode of Season 8 airs on Thursday September 26 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9575\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and sometimes beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The tenth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9582\">HRD Smokin' Grill,\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9599\">Buddy's Bites and Brews\u003c/a> (Hayward) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9612\">Metro Lafayette\u003c/a> (Lafayette).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Sonoma Wines:\u003c/strong>\u003cbr>\n\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/nNnjn-pIZCI'\n title='//www.youtube.com/embed/nNnjn-pIZCI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_70984\" class=\"wp-caption alignleft\" style=\"max-width: 243px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences/zagat/\" rel=\"attachment wp-att-70984\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/zagat.jpg\" alt=\"The 2014 Zagat Guide is released today. Photo: Zagat\" width=\"243\" height=\"502\" class=\"size-full wp-image-70984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The 2014 Zagat Guide is released today. Photo: Zagat\u003c/figcaption>\u003c/figure>\n\u003cp>The 2014 San Francisco Bay Area \u003ca href=\"http://www.zagat.com/\" target=\"_blank\">Zagat\u003c/a> Guide comes out today with 1,495 area restaurants covered in its pages, including all the usual suspects (and some new ones). \u003c/p>\n\u003cp>\u003ca href=\"http://www.garydanko.com/\" target=\"_blank\">Gary Danko\u003c/a>, the contemporary American restaurant near Fisherman's Wharf celebrating its 15th year, again topped the list as the most popular restaurant (and as the place with the best service and best food). \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine Bakery\u003c/a> was the favorite place under $25 and \u003ca href=\"http://www.postranchinn.com/dining/\" target=\"_blank\">Sierra Mar\u003c/a>, with impressive views in Big Sur, had the best decor -- in case you go to restaurants for the decor.\u003c/p>\n\u003cp>The Zagat Guide is compiled after surveying 17,505 people -- on the theory that a better understanding of restaurants will come from crowd-sourcing than from one high-end critic. Since Zagat was bought by Google in 2011 for $151 million there have been some small changes. Google revamped and relaunched the website and mobile app earlier this summer, which is free now. Zagat also is partially merged with Google Maps, so that Zagat suggestions come up in Google Maps when users search. In the age of so much information online, though, Zagat has also hinted that it may move more towards an editor-cultivated model (as opposed to the surveying crowd-sourcing model). The apps already include in some cities curated lists from editors of suggestions.\u003c/p>\n\u003cp>While most people use the Zagat Guide to get food suggestions, the 2014 survey also includes an overview of Bay Area residents' eating habits. \u003c/p>\n\u003cp>According to Zagat, in the Bay Area we're eating out an average of 4.2 times per week -- less than the national average of 4.4 times per week -- and ordering take-out 1.7 times per week, but we're spending more when we do go out ($41.87 per person on dinner, as opposed to $40.54 nationwide). Although we're paying more, we're tipping less -- just 18.4% v. the 19% national average. For shame!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We may not eat dinner and lunch out as much as people in other parts of the country, but we do brunch more. With just 7% of people nationally saying they go to brunch every weekend, 10% of Bay Area residents said they wouldn't miss the meal on the weekend, which may explain some of the long lines.\u003c/p>\n\u003cp>It also may not comes as a surprise that when we do make restaurant reservations, Bay Area residents are far more likely than others to make those reservations using the internet -- 68% of us reserve online and only 27% call the place directly, whereas nationally those numbers are 52% and 41%.\u003c/p>\n\u003cfigure id=\"attachment_70987\" class=\"wp-caption alignright\" style=\"max-width: 193px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences/4004778433_61d6bd739a/\" rel=\"attachment wp-att-70987\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/4004778433_61d6bd739a-193x290.jpg\" alt=\"Zagat is now merged with Google Maps on mobile apps. Photo: ZagatBuzz/Flickr\" width=\"193\" height=\"290\" class=\"size-medium wp-image-70987\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zagat is now merged with Google Maps on mobile apps. Photo: ZagatBuzz/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>We also considered it more acceptable to take photos of your food than people in the rest of the country. Only 9% (as opposed to 12%) think that's rude or inappropriate, or just weird, whereas 86% of us think it's ok or totally acceptable -- otherwise what are we supposed to Instagram?\u003c/p>\n\u003cp>When it comes to our feelings about the restaurants, man are we picky. 26% of Bay Area residents said their biggest pet peeve eating out was inattentive staff, 16% said slow service, 12% said inadequately trained staff and 10% said rude staff. People nationwide were a bit more understanding -- or else the restaurant staff nationwide is better.\u003c/p>\n\u003cp>52% of San Franciscans said they won't wait longer than 30 minutes at a place that doesn't take reservations and 6% said, forget it, I skip those places.\u003c/p>\n\u003cp>We did have the same general tastes as the rest of the nation, with Italian as our favorite type of food. But, we're more diverse in our preferences. Nationally, 25% of people said Italian was their favorite cuisine, with American next at 13%. But, here, Italian got just 22% of the vote, then French had 14%, Japanese 13%, American 9%, all the way down the list through Thai, Indian, Vegetarian, German -- although 11% of Bay Area residents had to be different and said that their favorite was something else entirely. Of course it was.\u003c/p>\n\u003cp>When asked what we wanted to see more of, 15% of us said French restaurants. Maybe next year?\u003c/p>\n\u003cfigure id=\"attachment_70990\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences/5948879500_9334c7411b_z/\" rel=\"attachment wp-att-70990\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/5948879500_9334c7411b_z.jpg\" alt=\"The food at Gary Danko was rated the best in the Bay Area. Photo: Jared Goralnick/Flickr\" width=\"640\" height=\"425\" class=\"size-full wp-image-70990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The food at Gary Danko was rated the best in the Bay Area. Photo: Jared Goralnick/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The top 20-rated restaurants in the Bay Area. Restaurants are given points on a scale of 0-30 based on surveyor's ratings. These restaurants received ratings of 27, 28 and 29.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>29:\u003cbr>\nGary Danko\u003cbr>\n28:\u003cbr>\nErna's Elderberry\u003cbr>\nFrench Laundry\u003cbr>\nSierra Mar\u003cbr>\nAcquerello\u003cbr>\nCafe Gibraltar\u003cbr>\nKiss Seafood\u003cbr>\nEvvia\u003cbr>\nKokkari Estiatorio\u003cbr>\n27:\u003cbr>\nChez Panisse\u003cbr>\nCommis\u003cbr>\nTerra\u003cbr>\nLa Foret\u003cbr>\nLa Ciccia\u003cbr>\nSushi Zone\u003cbr>\nBoulevard\u003cbr>\nChez Panisse Cafe\u003cbr>\nMadrona Manor\u003cbr>\nManresa\u003cbr>\nCucina Paradiso\u003c/p>\n\n",
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"excerpt": "The 2014 San Francisco Bay Area Zagat Guide comes out today. Along with information about nearly 1,500 restaurants, it also includes a survey of residents' eating habits -- including our tendency to take photos of our food.",
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"description": "The 2014 San Francisco Bay Area Zagat Guide comes out today. Along with information about nearly 1,500 restaurants, it also includes a survey of residents' eating habits -- including our tendency to take photos of our food.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70984\" class=\"wp-caption alignleft\" style=\"max-width: 243px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences/zagat/\" rel=\"attachment wp-att-70984\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/zagat.jpg\" alt=\"The 2014 Zagat Guide is released today. Photo: Zagat\" width=\"243\" height=\"502\" class=\"size-full wp-image-70984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The 2014 Zagat Guide is released today. Photo: Zagat\u003c/figcaption>\u003c/figure>\n\u003cp>The 2014 San Francisco Bay Area \u003ca href=\"http://www.zagat.com/\" target=\"_blank\">Zagat\u003c/a> Guide comes out today with 1,495 area restaurants covered in its pages, including all the usual suspects (and some new ones). \u003c/p>\n\u003cp>\u003ca href=\"http://www.garydanko.com/\" target=\"_blank\">Gary Danko\u003c/a>, the contemporary American restaurant near Fisherman's Wharf celebrating its 15th year, again topped the list as the most popular restaurant (and as the place with the best service and best food). \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine Bakery\u003c/a> was the favorite place under $25 and \u003ca href=\"http://www.postranchinn.com/dining/\" target=\"_blank\">Sierra Mar\u003c/a>, with impressive views in Big Sur, had the best decor -- in case you go to restaurants for the decor.\u003c/p>\n\u003cp>The Zagat Guide is compiled after surveying 17,505 people -- on the theory that a better understanding of restaurants will come from crowd-sourcing than from one high-end critic. Since Zagat was bought by Google in 2011 for $151 million there have been some small changes. Google revamped and relaunched the website and mobile app earlier this summer, which is free now. Zagat also is partially merged with Google Maps, so that Zagat suggestions come up in Google Maps when users search. In the age of so much information online, though, Zagat has also hinted that it may move more towards an editor-cultivated model (as opposed to the surveying crowd-sourcing model). The apps already include in some cities curated lists from editors of suggestions.\u003c/p>\n\u003cp>While most people use the Zagat Guide to get food suggestions, the 2014 survey also includes an overview of Bay Area residents' eating habits. \u003c/p>\n\u003cp>According to Zagat, in the Bay Area we're eating out an average of 4.2 times per week -- less than the national average of 4.4 times per week -- and ordering take-out 1.7 times per week, but we're spending more when we do go out ($41.87 per person on dinner, as opposed to $40.54 nationwide). Although we're paying more, we're tipping less -- just 18.4% v. the 19% national average. For shame!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We may not eat dinner and lunch out as much as people in other parts of the country, but we do brunch more. With just 7% of people nationally saying they go to brunch every weekend, 10% of Bay Area residents said they wouldn't miss the meal on the weekend, which may explain some of the long lines.\u003c/p>\n\u003cp>It also may not comes as a surprise that when we do make restaurant reservations, Bay Area residents are far more likely than others to make those reservations using the internet -- 68% of us reserve online and only 27% call the place directly, whereas nationally those numbers are 52% and 41%.\u003c/p>\n\u003cfigure id=\"attachment_70987\" class=\"wp-caption alignright\" style=\"max-width: 193px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences/4004778433_61d6bd739a/\" rel=\"attachment wp-att-70987\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/4004778433_61d6bd739a-193x290.jpg\" alt=\"Zagat is now merged with Google Maps on mobile apps. Photo: ZagatBuzz/Flickr\" width=\"193\" height=\"290\" class=\"size-medium wp-image-70987\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zagat is now merged with Google Maps on mobile apps. Photo: ZagatBuzz/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>We also considered it more acceptable to take photos of your food than people in the rest of the country. Only 9% (as opposed to 12%) think that's rude or inappropriate, or just weird, whereas 86% of us think it's ok or totally acceptable -- otherwise what are we supposed to Instagram?\u003c/p>\n\u003cp>When it comes to our feelings about the restaurants, man are we picky. 26% of Bay Area residents said their biggest pet peeve eating out was inattentive staff, 16% said slow service, 12% said inadequately trained staff and 10% said rude staff. People nationwide were a bit more understanding -- or else the restaurant staff nationwide is better.\u003c/p>\n\u003cp>52% of San Franciscans said they won't wait longer than 30 minutes at a place that doesn't take reservations and 6% said, forget it, I skip those places.\u003c/p>\n\u003cp>We did have the same general tastes as the rest of the nation, with Italian as our favorite type of food. But, we're more diverse in our preferences. Nationally, 25% of people said Italian was their favorite cuisine, with American next at 13%. But, here, Italian got just 22% of the vote, then French had 14%, Japanese 13%, American 9%, all the way down the list through Thai, Indian, Vegetarian, German -- although 11% of Bay Area residents had to be different and said that their favorite was something else entirely. Of course it was.\u003c/p>\n\u003cp>When asked what we wanted to see more of, 15% of us said French restaurants. Maybe next year?\u003c/p>\n\u003cfigure id=\"attachment_70990\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences/5948879500_9334c7411b_z/\" rel=\"attachment wp-att-70990\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/5948879500_9334c7411b_z.jpg\" alt=\"The food at Gary Danko was rated the best in the Bay Area. Photo: Jared Goralnick/Flickr\" width=\"640\" height=\"425\" class=\"size-full wp-image-70990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The food at Gary Danko was rated the best in the Bay Area. Photo: Jared Goralnick/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The top 20-rated restaurants in the Bay Area. Restaurants are given points on a scale of 0-30 based on surveyor's ratings. These restaurants received ratings of 27, 28 and 29.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>29:\u003cbr>\nGary Danko\u003cbr>\n28:\u003cbr>\nErna's Elderberry\u003cbr>\nFrench Laundry\u003cbr>\nSierra Mar\u003cbr>\nAcquerello\u003cbr>\nCafe Gibraltar\u003cbr>\nKiss Seafood\u003cbr>\nEvvia\u003cbr>\nKokkari Estiatorio\u003cbr>\n27:\u003cbr>\nChez Panisse\u003cbr>\nCommis\u003cbr>\nTerra\u003cbr>\nLa Foret\u003cbr>\nLa Ciccia\u003cbr>\nSushi Zone\u003cbr>\nBoulevard\u003cbr>\nChez Panisse Cafe\u003cbr>\nMadrona Manor\u003cbr>\nManresa\u003cbr>\nCucina Paradiso\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Google+ Hangout Alert! Make Chocolate Truffles with Chuck Siegel of Charles Chocolates",
"title": "Google+ Hangout Alert! Make Chocolate Truffles with Chuck Siegel of Charles Chocolates",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Watch the Hangout recorded on September 26:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=Hz8m9mkg6f0]\u003c/p>\n\u003cfigure id=\"attachment_70503\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/classicfrenchtruffles1000.jpg\">\u003cimg class=\"size-full wp-image-70503\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/classicfrenchtruffles1000.jpg\" alt=\"Do you want to learn how to make these Classic French Truffles from Charles Chocolates? Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Do you want to learn how to make these Classic French Truffles from Charles Chocolates?\u003c/strong>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, you could buy these delectables at the new \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> kitchen-retail space and café in San Francisco that Bay Area Bites \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/29/chuck-siegel-the-return-of-charles-chocolates-to-san-francisco/\">profiled\u003c/a> when it reopened for business earlier this year. But isn't it more fun to make them yourself, with a little expert guidance? On Thursday, September 26 at noon, Bay Area Bites will be hosting a \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Hangout with Charles Chocolates\u003c/a> owner Chuck Siegel to demonstrate how to make Paves - Classic French Chocolate Truffles.\u003c/p>\n\u003cfigure id=\"attachment_70505\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-siegel1000d.jpg\">\u003cimg class=\"size-full wp-image-70505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-siegel1000d.jpg\" alt=\"Chuck Siegel owner of Charles Chocolates. Photo: Wendy Goodfriend\" width=\"300\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel owner of Charles Chocolates.\u003c/figcaption>\u003c/figure>\n\u003cp>Why? As Siegel has said, \"Chocolate only exists to bring joy and we eat it for pure pleasure.\" Imagine showing up at parties this holiday season bearing pure pleasure.\u003c/p>\n\u003cp>During the Hangout I will be interviewing Chuck about the art and science of chocolate and will include questions that were posted by participants prior to the start of the event.\u003c/p>\n\u003ch3>Here are some of the questions I'll ask:\u003c/h3>\n\u003cul>\n\u003cli>Tell us what inspired you to get into the chocolate business 25 years ago.\u003c/li>\n\u003cli>What's your philosophy of chocolate? What pleases your palate?\u003c/li>\n\u003cli>What are the signs/tastes of quality chocolate?\u003c/li>\n\u003cli>What are tips and tricks for cooking with chocolate?\u003c/li>\n\u003cli>What DIY chocolate-focused recipes make the best holiday gifts?\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>If \u003cem>you've\u003c/em> got questions for Chuck ahead of time please post them in the comments or on the \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Event Page\u003c/a>\u003c/strong>.\u003cbr>\n[youtube //www.youtube.com/watch?v=_Zb1V7GyzV4]\u003cbr>\nFor the Chocolate Truffle recipe demonstration Bay Area Bites invites you to cook along with Chuck.\u003c/p>\n\u003ch3>So, ahead of this Hangout, if you want to cook along gather these items in the kitchen:\u003c/h3>\n\u003cp>(These are the amounts Chuck will be using for the demo -- you can reduce the recipe ingredients by half if you desire a smaller yield)\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>\u003cstrong>2 1/2 cups heavy cream\u003c/strong> Avoid ultra-pasteurized cream, as it tends to turn bitter when emulsified with chocolate. Chuck likes \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-whipping-cream\">Straus Family Creamery\u003c/a> and \u003ca href=\"http://cloverstornetta.com/products/organic-dairy/organic-milk-and-cream/heavy-whipping-cream/\">Clover brands\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>2 tablespoons (1 oz) unsalted butter\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>15 oz bittersweet chocolate\u003c/strong> Chuck uses \u003ca href=\"http://www.valrhona-chocolate.com/Chocolate-Bars-Squares.html\">Valrhona\u003c/a>, but he also recommends \u003ca href=\"http://www.lindtusa.com/category-exec/category_id/21/view_all/1?CID=cj/refine/1/sort_by/price/asc/1\">Lindt\u003c/a> — specifically the 70% bittersweet\u003c/li>\n\u003cli>\u003cstrong>9 oz milk chocolate\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>1 cup (4 oz) cocoa powder for dusting\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Saucepan for heating cream\u003c/li>\n\u003cli>Bowl for the ganache\u003c/li>\n\u003cli>Spatula or a whisk or a blender (all work)\u003c/li>\n\u003cli>9 x 12 baking pan\u003c/li>\n\u003cli>Paring knife or pizza cutter\u003c/li>\n\u003cli>Plastic wrap\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Yield:\u003c/strong>\u003cbr>\n200 15mm x 15mm squares, or 100 1\" x 1\" squares.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chuck says the 15mm x 15mm is the \"perfect vehicle for rationalization\" for cooks and their friends who worry about indulging, or being seen to indulge.\u003c/p>\n\u003ch3>Got it? Here's how to join the fun:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>The Google+ Hangout will take place on Thu, Sep 26, starting at 12PM PST. You will be able to view the event live on this page as well as on the \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Event Page\u003c/a> and the \u003ca href=\"https://www.youtube.com/user/KQEDlife\">KQEDLife\u003c/a> YouTube Channel.\u003cbr>\nHope you can join us!\u003c/p>\n\u003cfigure id=\"attachment_70925\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-rachael-demo-google600.jpg\">\u003cimg class=\"size-full wp-image-70925\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-rachael-demo-google600.jpg\" alt=\"Chuck Siegel and Rachael Myrow at Charles Chocolate headquarters preparing for the BAB Google+ Hangout. Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel and Rachael Myrow at Charles Chocolate headquarters preparing for the BAB Google+ Hangout. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "On Thursday September 26 at noon, Bay Area Bites will be hosting a Google+ Hangout with Chuck Siegel to demonstrate how to make Paves - Classic Chocolate Truffle. Find out how to participate!",
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"description": "On Thursday September 26 at noon, Bay Area Bites will be hosting a Google+ Hangout with Chuck Siegel to demonstrate how to make Paves - Classic Chocolate Truffle. Find out how to participate!",
"title": "Google+ Hangout Alert! Make Chocolate Truffles with Chuck Siegel of Charles Chocolates | KQED",
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"headline": "Google+ Hangout Alert! Make Chocolate Truffles with Chuck Siegel of Charles Chocolates",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Watch the Hangout recorded on September 26:\u003c/strong>\u003cbr>\n\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/Hz8m9mkg6f0'\n title='//www.youtube.com/embed/Hz8m9mkg6f0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_70503\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/classicfrenchtruffles1000.jpg\">\u003cimg class=\"size-full wp-image-70503\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/classicfrenchtruffles1000.jpg\" alt=\"Do you want to learn how to make these Classic French Truffles from Charles Chocolates? Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Do you want to learn how to make these Classic French Truffles from Charles Chocolates?\u003c/strong>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, you could buy these delectables at the new \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> kitchen-retail space and café in San Francisco that Bay Area Bites \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/29/chuck-siegel-the-return-of-charles-chocolates-to-san-francisco/\">profiled\u003c/a> when it reopened for business earlier this year. But isn't it more fun to make them yourself, with a little expert guidance? On Thursday, September 26 at noon, Bay Area Bites will be hosting a \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Hangout with Charles Chocolates\u003c/a> owner Chuck Siegel to demonstrate how to make Paves - Classic French Chocolate Truffles.\u003c/p>\n\u003cfigure id=\"attachment_70505\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-siegel1000d.jpg\">\u003cimg class=\"size-full wp-image-70505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-siegel1000d.jpg\" alt=\"Chuck Siegel owner of Charles Chocolates. Photo: Wendy Goodfriend\" width=\"300\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel owner of Charles Chocolates.\u003c/figcaption>\u003c/figure>\n\u003cp>Why? As Siegel has said, \"Chocolate only exists to bring joy and we eat it for pure pleasure.\" Imagine showing up at parties this holiday season bearing pure pleasure.\u003c/p>\n\u003cp>During the Hangout I will be interviewing Chuck about the art and science of chocolate and will include questions that were posted by participants prior to the start of the event.\u003c/p>\n\u003ch3>Here are some of the questions I'll ask:\u003c/h3>\n\u003cul>\n\u003cli>Tell us what inspired you to get into the chocolate business 25 years ago.\u003c/li>\n\u003cli>What's your philosophy of chocolate? What pleases your palate?\u003c/li>\n\u003cli>What are the signs/tastes of quality chocolate?\u003c/li>\n\u003cli>What are tips and tricks for cooking with chocolate?\u003c/li>\n\u003cli>What DIY chocolate-focused recipes make the best holiday gifts?\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>If \u003cem>you've\u003c/em> got questions for Chuck ahead of time please post them in the comments or on the \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Event Page\u003c/a>\u003c/strong>.\u003cbr>\n\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/_Zb1V7GyzV4'\n title='//www.youtube.com/embed/_Zb1V7GyzV4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\nFor the Chocolate Truffle recipe demonstration Bay Area Bites invites you to cook along with Chuck.\u003c/p>\n\u003ch3>So, ahead of this Hangout, if you want to cook along gather these items in the kitchen:\u003c/h3>\n\u003cp>(These are the amounts Chuck will be using for the demo -- you can reduce the recipe ingredients by half if you desire a smaller yield)\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>\u003cstrong>2 1/2 cups heavy cream\u003c/strong> Avoid ultra-pasteurized cream, as it tends to turn bitter when emulsified with chocolate. Chuck likes \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-whipping-cream\">Straus Family Creamery\u003c/a> and \u003ca href=\"http://cloverstornetta.com/products/organic-dairy/organic-milk-and-cream/heavy-whipping-cream/\">Clover brands\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>2 tablespoons (1 oz) unsalted butter\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>15 oz bittersweet chocolate\u003c/strong> Chuck uses \u003ca href=\"http://www.valrhona-chocolate.com/Chocolate-Bars-Squares.html\">Valrhona\u003c/a>, but he also recommends \u003ca href=\"http://www.lindtusa.com/category-exec/category_id/21/view_all/1?CID=cj/refine/1/sort_by/price/asc/1\">Lindt\u003c/a> — specifically the 70% bittersweet\u003c/li>\n\u003cli>\u003cstrong>9 oz milk chocolate\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>1 cup (4 oz) cocoa powder for dusting\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Saucepan for heating cream\u003c/li>\n\u003cli>Bowl for the ganache\u003c/li>\n\u003cli>Spatula or a whisk or a blender (all work)\u003c/li>\n\u003cli>9 x 12 baking pan\u003c/li>\n\u003cli>Paring knife or pizza cutter\u003c/li>\n\u003cli>Plastic wrap\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Yield:\u003c/strong>\u003cbr>\n200 15mm x 15mm squares, or 100 1\" x 1\" squares.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chuck says the 15mm x 15mm is the \"perfect vehicle for rationalization\" for cooks and their friends who worry about indulging, or being seen to indulge.\u003c/p>\n\u003ch3>Got it? Here's how to join the fun:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>The Google+ Hangout will take place on Thu, Sep 26, starting at 12PM PST. You will be able to view the event live on this page as well as on the \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Event Page\u003c/a> and the \u003ca href=\"https://www.youtube.com/user/KQEDlife\">KQEDLife\u003c/a> YouTube Channel.\u003cbr>\nHope you can join us!\u003c/p>\n\u003cfigure id=\"attachment_70925\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-rachael-demo-google600.jpg\">\u003cimg class=\"size-full wp-image-70925\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-rachael-demo-google600.jpg\" alt=\"Chuck Siegel and Rachael Myrow at Charles Chocolate headquarters preparing for the BAB Google+ Hangout. Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel and Rachael Myrow at Charles Chocolate headquarters preparing for the BAB Google+ Hangout. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: Drink a Cuppa Coffee in Oakland",
"title": "5 Bites: Drink a Cuppa Coffee in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>You'll never be at a loss for finding a good cup of coffee in Oakland as there's a wealth of places to choose from such as \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\" target=\"_blank\">Cro Cafe\u003c/a>, \u003ca href=\"http://www.awakencafe.com/\" target=\"_blank\">Awaken Cafe\u003c/a>, \u003ca href=\"http://bicacoffeehouse.com/\" target=\"_blank\">Bica Coffeehouse\u003c/a>\u003cstrong>, \u003c/strong>\u003ca href=\"http://www.highwirecoffee.com/\" target=\"_blank\">Highwire Coffee Roasters\u003c/a>\u003cstrong> \u003c/strong>and \u003ca href=\"http://www.peerlesscoffee.com/\" target=\"_blank\">Peerless Coffee\u003c/a>, to name a few. As an avid cyclist, a good jolt of caffeine in the morning helps energize me for a long ride. (I've combined my love for cycling and coffee by leading an annual \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/01/cruising-for-caffeine-the-east-bay-edition/\" target=\"_blank\">Coffee Ride\u003c/a> with my friend Pamela. Last year we pedaled to longtime local favorites \u003ca href=\"http://www.bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.farleyscoffee.com/oakland.html\" target=\"_blank\">Farley's East\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\" target=\"_blank\">Arbor Cafe\u003c/a>, \u003ca href=\"http://www.colecoffee.com/\" target=\"_blank\">Cole Coffee\u003c/a> and \u003ca href=\"http://actualcafe.com/\" target=\"_blank\">Actual Cafe\u003c/a> with a stop at Berkeley's \u003ca href=\"http://www.local123cafe.com/\" target=\"_blank\">Local 123\u003c/a>.) Here's five cafes throughout Oakland that make a fine brew. Let us know where you go for a cuppa joe in the comments. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\" target=\"_blank\">\u003cbr>\n\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"70224,70226,70227,70225,70228,70229\" exclude=\"70205,70204,70206,70207,70208,70209, 70241,70654,70655,70656,70657,70658,70659,70726,70727,70735,70728,70729,70730,70731,70732,70733,70739,70834,70835,70836,70837,70838,70839\" width=\"1000\"]\u003c/p>\n\u003cp>Look no further if you want tasty vegan baked goods, sweets, savory dishes and more. While they don't prominently advertise the fact that they're a 100% vegan cafe, Timeless eschews animal-based products -- but my almond-milk cappuccino (made with \u003ca href=\"https://sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a>) was just as wonderful sans dairy. Check their \u003ca href=\"https://www.facebook.com/pages/Timeless-Coffee-Roastery-and-Bakery/128809113937051\" target=\"_blank\">Facebook page\u003c/a> to see what they're serving up for their daily lunch and weekend brunch specials.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://timelesscoffeeroasters.com/\" target=\"_blank\">Timeless Coffee Roasters + Bakery\u003c/a>\u003c/strong>\u003cbr>\n4252 Piedmont Ave. [\u003ca href=\"http://goo.gl/tZ1ube\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 985-1360\u003cbr>\nHours: Mon-Sat 7am-6pm; Sun 8am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Timeless-Coffee-Roastery-and-Bakery/128809113937051\" target=\"_blank\">Timeless Coffee Roasters + Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Timelesscoffee\" target=\"_blank\">@Timelesscoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"70654,70655,70656,70657,70658,70659\" exclude=\"70224,70226,70227,70225,70228,70229,70241,70205,70204,70206,70207,70208,70209,70726,70727,70735,70728,70729,70730,70731,70732,70733,70739,70834,70835,70836,70837,70838,70839\" width=\"1000\"]\u003c/p>\n\u003cp>Located right next door to the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/24/a-tribute-to-old-fashioned-american-comfort-food-and-classic-british-fare-at-oaklands-tribune-tavern/\" target=\"_blank\">Tribune Tavern\u003c/a> in downtown Oakland, Modern Coffee serves up coffee and sells beans from local purveyors such as \u003ca href=\"https://www.chromaticcoffee.com/\" target=\"_blank\">Chromatic Coffee\u003c/a>, \u003ca href=\"https://counterculturecoffee.com/\" target=\"_blank\">Counter Culture\u003c/a>, \u003ca href=\"http://www.lineacaffe.com/\" target=\"_blank\">Linea Caffe\u003c/a>, \u003ca href=\"https://www.stumptowncoffee.com/\" target=\"_blank\">Stumptown\u003c/a> and \u003ca href=\"http://www.vervecoffeeroasters.com/\" target=\"_blank\">Verve\u003c/a>. (They now roast their own, too.) They didn't have any treats available when I popped by in the late afternoon, but \u003ca href=\"http://starterbakery.com/\" target=\"_blank\">Starter Bakery\u003c/a>, \u003ca href=\"http://hopkinsbakery.com/\" target=\"_blank\">Hopkins Street Bakery\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/boogie-woogie-bagel-boy-alameda\" target=\"_blank\">Boogie Woogie Bagel Boy\u003c/a> provide baked goods for weekday 9-5 workers in search of a quick breakfast.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.moderncoffeeoakland.com/\" target=\"_blank\">Modern Coffee\u003c/a>\u003cbr>\n\u003c/strong>Tribune Tower, 411 13th St. [\u003ca href=\"http://goo.gl/lpTaoh\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-8000\u003cbr>\nHours: Mon-Fri 7am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/moderncoffee\" target=\"_blank\">Modern Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/moderncoffee\" target=\"_blank\">@moderncoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"70834,70835,70836,70837,70838,70839\" exclude=\"70224,70226,70227,70225,70228,70229,70241,70205,70204,70206,70207,70208,70209,70654,70655,70656,70657,70658,70659,70726,70727,70735,70728,70729,70730,70731,70732,70733,70739\" width=\"1000\"]\u003c/p>\n\u003cp>A tiny nook that's adjacent to one of my favorite neighborhood bike shops, \u003ca href=\"http://www.wearemanifesto.com/\" target=\"_blank\">Manifesto Bicycles\u003c/a>, SubRosa keeps it simple with a limited menu of tea, pastries and beverages made with \u003ca href=\"http://fourbarrelcoffee.com/\" target=\"_blank\">Four Barrel Coffee\u003c/a>. You can also buy bags of Four Barrel to go or take home craftsy items such as Pendleton wool cozies. Enjoy your espresso in the sunshine and lounge in the parklet that's located directly in front of the shop, or if you prefer a quieter seating, head to the secluded tables in the back of the cafe. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.subrosacoffee.com/\" target=\"_blank\">SubRosa\u003c/a>\u003c/strong>\u003cbr>\n419 40th St. [\u003ca href=\"http://goo.gl/OOzrOV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-2030\u003cbr>\nHours: Mon-Thu 7am-5pm; Fri 7am-6pm; Sat 7:30am-6pm; Sun 8am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/SubRosa-Coffee/138087235990?ref=ts\" target=\"_blank\">SubRosa Coffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003cbr>\nCash only \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"53331,53341,53384,53301,53299,53302,53307, 53309,53324,53332,53333,53340,53336,53316,53329,53337,53306,53317\"]\u003c/p>\n\u003cp>Tucked away inside a cozy storefront along the quaint corridor of Temescal Alley is North Oakland’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\" target=\"_blank\">CRO Cafe\u003c/a>. A custom furniture maker and fabricator, owner \u003ca href=\"http://www.oldaniartstudio.com/\" target=\"_blank\">Luigi Oldani\u003c/a> also designed and crafted the elegant furnishings in his studio. Brewing up \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a> -- Oldani attended their training sessions before he founded his business -- there's cold-brew, drip coffee and espresso drinks made with Cro Cafe's vintage La San Marco machine. An assortment of freshly baked foods is also available for purchase.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://luigioldani.org/\" target=\"_blank\">Cro Cafe\u003c/a>\u003c/strong>\u003cbr>\nTemescal Alley 49 (\u003ca href=\"https://goo.gl/maps/WL7KJ\">Map\u003c/a>)\u003cbr>\nOakland, CA 94609\u003cbr>\nHours: Everyday 7am-6pm\u003cbr>\nOther location: Currently serving from their cart at 1603 San Pablo Ave. Berkeley, CA 94702 in front of Acme Bakery, mornings until 3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-CRO-Cafe/172739959429223\" target=\"_blank\">The CRO Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheCROCafe\" target=\"_blank\">@TheCROCafe\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"82901,82893,82892,82894,82896,82897,82909,82907,82906,82902,82903,82904\"]\u003c/p>\n\u003cp>Coloso, which translates to \"colossal\" in Spanish, is a cheeky reference to the shop's petite 370-square-foot space in Uptown Oakland. \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/06/coloso-coffee-a-colossal-caffeinated-experience-in-a-tiny-uptown-oakland-space/\" target=\"_blank\">Friends for over 15 years\u003c/a> since they originally met in Lima, Peru, co-owners Renzo Gianella and Jose Posadas launched their venture in 2014. They serve Portland's \u003ca href=\"http://www.heartroasters.com/\" target=\"_blank\">Heart Coffee\u003c/a> and offer batch-brewed drip coffee and espresso drinks. Coloso also sells freshly baked goods from \u003ca href=\"http://sandboxbakerysf.com/\" target=\"_blank\">Sandbox Bakery\u003c/a> in Bernal Heights.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://colosocoffee.com/\" target=\"_blank\">Coloso Coffee\u003c/a>\u003c/strong>\u003cbr>\n1715 Webster St. [\u003ca href=\"https://goo.gl/maps/wdvY5\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 240-7377\u003cbr>\nHours: Mon-Fri 7am-5pm; Sun 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/colosocoffee\" target=\"_blank\">Coloso Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Colosocoffee\" target=\"_blank\">@ColosoCoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This post was updated on September 9, 2015. The listings previously included in this post, Monkey Forest Road and Barkada, are now closed. \u003c/em>\u003c/p>\n\n",
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"excerpt": "You'll never be at a loss for finding a good cup of coffee in Oakland as there's a wealth of places to choose from, and here's five cafes that make a fine brew.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You'll never be at a loss for finding a good cup of coffee in Oakland as there's a wealth of places to choose from such as \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\" target=\"_blank\">Cro Cafe\u003c/a>, \u003ca href=\"http://www.awakencafe.com/\" target=\"_blank\">Awaken Cafe\u003c/a>, \u003ca href=\"http://bicacoffeehouse.com/\" target=\"_blank\">Bica Coffeehouse\u003c/a>\u003cstrong>, \u003c/strong>\u003ca href=\"http://www.highwirecoffee.com/\" target=\"_blank\">Highwire Coffee Roasters\u003c/a>\u003cstrong> \u003c/strong>and \u003ca href=\"http://www.peerlesscoffee.com/\" target=\"_blank\">Peerless Coffee\u003c/a>, to name a few. As an avid cyclist, a good jolt of caffeine in the morning helps energize me for a long ride. (I've combined my love for cycling and coffee by leading an annual \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/01/cruising-for-caffeine-the-east-bay-edition/\" target=\"_blank\">Coffee Ride\u003c/a> with my friend Pamela. Last year we pedaled to longtime local favorites \u003ca href=\"http://www.bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.farleyscoffee.com/oakland.html\" target=\"_blank\">Farley's East\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\" target=\"_blank\">Arbor Cafe\u003c/a>, \u003ca href=\"http://www.colecoffee.com/\" target=\"_blank\">Cole Coffee\u003c/a> and \u003ca href=\"http://actualcafe.com/\" target=\"_blank\">Actual Cafe\u003c/a> with a stop at Berkeley's \u003ca href=\"http://www.local123cafe.com/\" target=\"_blank\">Local 123\u003c/a>.) Here's five cafes throughout Oakland that make a fine brew. Let us know where you go for a cuppa joe in the comments. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\" target=\"_blank\">\u003cbr>\n\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Look no further if you want tasty vegan baked goods, sweets, savory dishes and more. While they don't prominently advertise the fact that they're a 100% vegan cafe, Timeless eschews animal-based products -- but my almond-milk cappuccino (made with \u003ca href=\"https://sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a>) was just as wonderful sans dairy. Check their \u003ca href=\"https://www.facebook.com/pages/Timeless-Coffee-Roastery-and-Bakery/128809113937051\" target=\"_blank\">Facebook page\u003c/a> to see what they're serving up for their daily lunch and weekend brunch specials.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://timelesscoffeeroasters.com/\" target=\"_blank\">Timeless Coffee Roasters + Bakery\u003c/a>\u003c/strong>\u003cbr>\n4252 Piedmont Ave. [\u003ca href=\"http://goo.gl/tZ1ube\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 985-1360\u003cbr>\nHours: Mon-Sat 7am-6pm; Sun 8am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Timeless-Coffee-Roastery-and-Bakery/128809113937051\" target=\"_blank\">Timeless Coffee Roasters + Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Timelesscoffee\" target=\"_blank\">@Timelesscoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located right next door to the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/24/a-tribute-to-old-fashioned-american-comfort-food-and-classic-british-fare-at-oaklands-tribune-tavern/\" target=\"_blank\">Tribune Tavern\u003c/a> in downtown Oakland, Modern Coffee serves up coffee and sells beans from local purveyors such as \u003ca href=\"https://www.chromaticcoffee.com/\" target=\"_blank\">Chromatic Coffee\u003c/a>, \u003ca href=\"https://counterculturecoffee.com/\" target=\"_blank\">Counter Culture\u003c/a>, \u003ca href=\"http://www.lineacaffe.com/\" target=\"_blank\">Linea Caffe\u003c/a>, \u003ca href=\"https://www.stumptowncoffee.com/\" target=\"_blank\">Stumptown\u003c/a> and \u003ca href=\"http://www.vervecoffeeroasters.com/\" target=\"_blank\">Verve\u003c/a>. (They now roast their own, too.) They didn't have any treats available when I popped by in the late afternoon, but \u003ca href=\"http://starterbakery.com/\" target=\"_blank\">Starter Bakery\u003c/a>, \u003ca href=\"http://hopkinsbakery.com/\" target=\"_blank\">Hopkins Street Bakery\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/boogie-woogie-bagel-boy-alameda\" target=\"_blank\">Boogie Woogie Bagel Boy\u003c/a> provide baked goods for weekday 9-5 workers in search of a quick breakfast.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.moderncoffeeoakland.com/\" target=\"_blank\">Modern Coffee\u003c/a>\u003cbr>\n\u003c/strong>Tribune Tower, 411 13th St. [\u003ca href=\"http://goo.gl/lpTaoh\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-8000\u003cbr>\nHours: Mon-Fri 7am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/moderncoffee\" target=\"_blank\">Modern Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/moderncoffee\" target=\"_blank\">@moderncoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A tiny nook that's adjacent to one of my favorite neighborhood bike shops, \u003ca href=\"http://www.wearemanifesto.com/\" target=\"_blank\">Manifesto Bicycles\u003c/a>, SubRosa keeps it simple with a limited menu of tea, pastries and beverages made with \u003ca href=\"http://fourbarrelcoffee.com/\" target=\"_blank\">Four Barrel Coffee\u003c/a>. You can also buy bags of Four Barrel to go or take home craftsy items such as Pendleton wool cozies. Enjoy your espresso in the sunshine and lounge in the parklet that's located directly in front of the shop, or if you prefer a quieter seating, head to the secluded tables in the back of the cafe. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.subrosacoffee.com/\" target=\"_blank\">SubRosa\u003c/a>\u003c/strong>\u003cbr>\n419 40th St. [\u003ca href=\"http://goo.gl/OOzrOV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-2030\u003cbr>\nHours: Mon-Thu 7am-5pm; Fri 7am-6pm; Sat 7:30am-6pm; Sun 8am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/SubRosa-Coffee/138087235990?ref=ts\" target=\"_blank\">SubRosa Coffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003cbr>\nCash only \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tucked away inside a cozy storefront along the quaint corridor of Temescal Alley is North Oakland’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\" target=\"_blank\">CRO Cafe\u003c/a>. A custom furniture maker and fabricator, owner \u003ca href=\"http://www.oldaniartstudio.com/\" target=\"_blank\">Luigi Oldani\u003c/a> also designed and crafted the elegant furnishings in his studio. Brewing up \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a> -- Oldani attended their training sessions before he founded his business -- there's cold-brew, drip coffee and espresso drinks made with Cro Cafe's vintage La San Marco machine. An assortment of freshly baked foods is also available for purchase.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://luigioldani.org/\" target=\"_blank\">Cro Cafe\u003c/a>\u003c/strong>\u003cbr>\nTemescal Alley 49 (\u003ca href=\"https://goo.gl/maps/WL7KJ\">Map\u003c/a>)\u003cbr>\nOakland, CA 94609\u003cbr>\nHours: Everyday 7am-6pm\u003cbr>\nOther location: Currently serving from their cart at 1603 San Pablo Ave. Berkeley, CA 94702 in front of Acme Bakery, mornings until 3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-CRO-Cafe/172739959429223\" target=\"_blank\">The CRO Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheCROCafe\" target=\"_blank\">@TheCROCafe\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Coloso, which translates to \"colossal\" in Spanish, is a cheeky reference to the shop's petite 370-square-foot space in Uptown Oakland. \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/06/coloso-coffee-a-colossal-caffeinated-experience-in-a-tiny-uptown-oakland-space/\" target=\"_blank\">Friends for over 15 years\u003c/a> since they originally met in Lima, Peru, co-owners Renzo Gianella and Jose Posadas launched their venture in 2014. They serve Portland's \u003ca href=\"http://www.heartroasters.com/\" target=\"_blank\">Heart Coffee\u003c/a> and offer batch-brewed drip coffee and espresso drinks. Coloso also sells freshly baked goods from \u003ca href=\"http://sandboxbakerysf.com/\" target=\"_blank\">Sandbox Bakery\u003c/a> in Bernal Heights.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://colosocoffee.com/\" target=\"_blank\">Coloso Coffee\u003c/a>\u003c/strong>\u003cbr>\n1715 Webster St. [\u003ca href=\"https://goo.gl/maps/wdvY5\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 240-7377\u003cbr>\nHours: Mon-Fri 7am-5pm; Sun 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/colosocoffee\" target=\"_blank\">Coloso Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Colosocoffee\" target=\"_blank\">@ColosoCoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This post was updated on September 9, 2015. The listings previously included in this post, Monkey Forest Road and Barkada, are now closed. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "No Schmear Job: A Brief History Of Bagels And Lox",
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"content": "\u003cfigure id=\"attachment_70830\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/bagel-lox.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/bagel-lox.jpg\" alt=\"A marriage made in New York, though both partners came with plenty of baggage. Photo: Jerry Deutsch/iStockphoto.com\" width=\"1120\" height=\"839\" class=\"size-full wp-image-70830\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A marriage made in New York, though both partners came with plenty of baggage. Photo: Jerry Deutsch/iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/224531885/no-schmear-job-at-last-a-history-of-bagels-and-lox\">Weekend Edition Saturday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesat/2013/09/20130921_wesat_07.mp3\"] \u003c/p>\n\u003cp>Post by NPR Staff at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/224531885/no-schmear-job-at-last-a-history-of-bagels-and-lox\">The Salt at NPR Food\u003c/a> (9/21/13)\u003c/p>\n\u003cp>There's a certain kind of joy in breaking the overnight fast by biting into a bagel: crackling crust, chewy center, smooth and silky cream cheese, sharp smoked salmon. For some, capers and onions join the ritual.\u003c/p>\n\u003cp>But just who invented this breakfast staple, which has become as American as apple pie?\u003c/p>\n\u003cp>Journalist Heather Smith explored that question in a \u003ca href=\"http://meatpaper.com/wordpress/2012/07/a-fish-and-bread-journey-the-natural-and-social-history-of-bagels-and-lox/\">piece\u003c/a> for the magazine \u003cem>Meatpaper\u003c/em> that \u003cem>The New Yorker\u003c/em> described as \"historical food writing of a sort that we taste too rarely — packed with knowledge, humor, and even wisdom — and required reading for New Yorkers.\" \u003cem>Meatpaper\u003c/em> — the flesh-centric Bay Area publication — is now defunct: Its 20th and final issue is currently for sale. But its closing prompted us to revisit Smith's treatise.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The origin of the bagel, Smith tells NPR's Scott Simon, \"is somewhat mysterious.\" What's certain is that bagel met and married \u003ca href=\"http://www.foodrepublic.com/2013/01/21/whats-difference-between-smoked-salmon-and-lox\">lox\u003c/a> in New York, she says. Smith was also one of the editors of \u003cem>Meatpaper\u003c/em> — and a former NPR intern. Bagels are a true American melting-pot meal, she says.\u003c/p>\n\u003cp>\"These mash-ups are what American does best,\" she says. \"The \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/08/200046737/sandwich-monday-the-knockoff-cronut\">cronut\u003c/a> and ramen burger — those were also invented in New York. But in those cases, you can trace it back to a specific person. In this case, it seems to have just sprung like Venus from the clamshell. The bagel [and lox] may just be our greatest triumph. That, or the burger.\"\u003c/p>\n\u003cp>But, as in so many modern unions, both partners came to the marriage with plenty of baggage.\u003c/p>\n\u003cp>Lox, we learn, come to us via the Scandinavians, who mastered the art of preserving salmon in saltwater brine, but also via Native Americans, who smoked and dried the fish's carcasses for food and currency. The capers come from Italy, while cream cheese has roots in Britain.\u003c/p>\n\u003cp>As for the bagel? Smith writes that this ring-shaped treat is \"suspiciously similar\" to a bread that Uigher merchants sold along the old silk route in China. And in Italy, she notes, a bagel-shaped bread called a \u003cem>taralli\u003c/em> was sold as early as the late 14th century — \"though it was reported to be both sweeter and harder.\"\u003c/p>\n\u003cp>\"The circular nature of ring breads inspired philosophizing: they symbolized life, death, yearning, good fortune, inclusiveness, solitude, union, the hole at the center of all existence,\" Smith writes:\u003c/p>\n\u003cblockquote>\n\u003cp>\"But they were road food, eaten by pilgrims and traveling merchants, carried while stale and then dunked in a hot liquid when they needed to become soft enough to eat. The staleness was a form of preservation and aided in transportation — the hard rings could be strung together and carried, like beads on a necklace, the same way that bagel sellers would carry them through the Lower East Side centuries later.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>So how did the bagel leap from being a New York street food to standard brunch fare across the country? Thank the \u003ca href=\"http://www.lendersbagels.com/about.html\">Lenders brothers\u003c/a>, says Smith: They capitalized on refrigeration technology early on to sell bagels packaged in a tube to the rest of America.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"They knew in New York, everybody ate bagels,\" she says. The family \"seemed to spread outside their own ethnic origins in the way certain foods do, like pizza.\" The Lender family had the foresight, she says, to grasp that the rest of America would also embrace this baked treat.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70830\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/bagel-lox.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/bagel-lox.jpg\" alt=\"A marriage made in New York, though both partners came with plenty of baggage. Photo: Jerry Deutsch/iStockphoto.com\" width=\"1120\" height=\"839\" class=\"size-full wp-image-70830\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A marriage made in New York, though both partners came with plenty of baggage. Photo: Jerry Deutsch/iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/224531885/no-schmear-job-at-last-a-history-of-bagels-and-lox\">Weekend Edition Saturday\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by NPR Staff at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/224531885/no-schmear-job-at-last-a-history-of-bagels-and-lox\">The Salt at NPR Food\u003c/a> (9/21/13)\u003c/p>\n\u003cp>There's a certain kind of joy in breaking the overnight fast by biting into a bagel: crackling crust, chewy center, smooth and silky cream cheese, sharp smoked salmon. For some, capers and onions join the ritual.\u003c/p>\n\u003cp>But just who invented this breakfast staple, which has become as American as apple pie?\u003c/p>\n\u003cp>Journalist Heather Smith explored that question in a \u003ca href=\"http://meatpaper.com/wordpress/2012/07/a-fish-and-bread-journey-the-natural-and-social-history-of-bagels-and-lox/\">piece\u003c/a> for the magazine \u003cem>Meatpaper\u003c/em> that \u003cem>The New Yorker\u003c/em> described as \"historical food writing of a sort that we taste too rarely — packed with knowledge, humor, and even wisdom — and required reading for New Yorkers.\" \u003cem>Meatpaper\u003c/em> — the flesh-centric Bay Area publication — is now defunct: Its 20th and final issue is currently for sale. But its closing prompted us to revisit Smith's treatise.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The origin of the bagel, Smith tells NPR's Scott Simon, \"is somewhat mysterious.\" What's certain is that bagel met and married \u003ca href=\"http://www.foodrepublic.com/2013/01/21/whats-difference-between-smoked-salmon-and-lox\">lox\u003c/a> in New York, she says. Smith was also one of the editors of \u003cem>Meatpaper\u003c/em> — and a former NPR intern. Bagels are a true American melting-pot meal, she says.\u003c/p>\n\u003cp>\"These mash-ups are what American does best,\" she says. \"The \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/08/200046737/sandwich-monday-the-knockoff-cronut\">cronut\u003c/a> and ramen burger — those were also invented in New York. But in those cases, you can trace it back to a specific person. In this case, it seems to have just sprung like Venus from the clamshell. The bagel [and lox] may just be our greatest triumph. That, or the burger.\"\u003c/p>\n\u003cp>But, as in so many modern unions, both partners came to the marriage with plenty of baggage.\u003c/p>\n\u003cp>Lox, we learn, come to us via the Scandinavians, who mastered the art of preserving salmon in saltwater brine, but also via Native Americans, who smoked and dried the fish's carcasses for food and currency. The capers come from Italy, while cream cheese has roots in Britain.\u003c/p>\n\u003cp>As for the bagel? Smith writes that this ring-shaped treat is \"suspiciously similar\" to a bread that Uigher merchants sold along the old silk route in China. And in Italy, she notes, a bagel-shaped bread called a \u003cem>taralli\u003c/em> was sold as early as the late 14th century — \"though it was reported to be both sweeter and harder.\"\u003c/p>\n\u003cp>\"The circular nature of ring breads inspired philosophizing: they symbolized life, death, yearning, good fortune, inclusiveness, solitude, union, the hole at the center of all existence,\" Smith writes:\u003c/p>\n\u003cblockquote>\n\u003cp>\"But they were road food, eaten by pilgrims and traveling merchants, carried while stale and then dunked in a hot liquid when they needed to become soft enough to eat. The staleness was a form of preservation and aided in transportation — the hard rings could be strung together and carried, like beads on a necklace, the same way that bagel sellers would carry them through the Lower East Side centuries later.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>So how did the bagel leap from being a New York street food to standard brunch fare across the country? Thank the \u003ca href=\"http://www.lendersbagels.com/about.html\">Lenders brothers\u003c/a>, says Smith: They capitalized on refrigeration technology early on to sell bagels packaged in a tube to the rest of America.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"They knew in New York, everybody ate bagels,\" she says. The family \"seemed to spread outside their own ethnic origins in the way certain foods do, like pizza.\" The Lender family had the foresight, she says, to grasp that the rest of America would also embrace this baked treat.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Stuart Brioza: State Bird Provisions, Panwiches and Renovation Planning",
"title": "Stuart Brioza: State Bird Provisions, Panwiches and Renovation Planning",
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"content": "\u003cfigure id=\"attachment_70616\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird_10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird_10001.jpg\" alt=\"Nicole Krasinski and Stuart Brioza. Photo: Dylan + Jeni\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nicole Krasinski and Stuart Brioza. Photo: Dylan + Jeni\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_70623\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBProvisions-exterior600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBProvisions-exterior600.jpg\" alt=\"The dinner line outside State Bird Provisions this summer. Photo: Mary Ladd\" width=\"300\" class=\"size-full wp-image-70623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The dinner line outside State Bird Provisions this summer. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>This summer on Fillmore Street, the line out the door for dinner at \u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a> showed how popular and buzzing the hotspot-restaurant really is. Chef-owners Stuart Brioza and Nicole Krasinski closed the widely lauded restaurant on August 10 to renovate and grow their business as they take over the Harput’s Market space next door. The duo plan to reopen the restaurant sometime next month. Bay Area Bites interviewed Brioza and his comments have been edited for clarity.\u003cbr>\n\u003cstrong>\u003cbr>\nBay Area Bites: What has been the biggest surprise for you and Nicole with the restaurant expansion?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> How much time it takes (laughs). No matter how planned out you think you and your group are, you knock down a wall and you never know what will be in between the wall. The biggest surprise is what you don’t know. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: With the construction and restaurant closure, are you cooking in your home kitchen or other restaurant kitchens?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We’re doing a little bit of that for sure. Believe it or not just because we’re closed, it’s still a tremendous feat managing everything and a lot of what we’ve been doing is related to administrative work to get ahead. In the last year and a half, we’ve been such a small and busy restaurant, all the ideas we had, we never had time to do them. \u003c/p>\n\u003cp>So it’s been a nice chance to write recipes, restructure the front of the house, and set goals and timelines. That’s been a fun, evolutionary part of business. Then it’s more, “Hey let’s think about the food.” We have been cooking at home and have had time to think about the upcoming menu. It’s gonna be a surprise for you all.\u003c/p>\n\u003cfigure id=\"attachment_70620\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-Brioza-plating600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-Brioza-plating600.jpg\" alt=\"Stuart Brioza plating dinner at State Bird Provisions. Photo: Mary Ladd\" width=\"400\" class=\"size-full wp-image-70620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuart Brioza plating dinner at State Bird Provisions. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_70618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird1000.jpg\" alt=\"Red trout, mandarin, hazelnut-garum brown butter. Photo: Dylan + Jeni\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Red trout, mandarin, hazelnut-garum brown butter. Photo: Dylan + Jeni\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites Do you have any business mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We have a good core group with a business manager and office manager. We just hired a GM named Ryan Anderson from Austin. A GM is a new role for us and we’re excited. He’s helping to define what we are as a restaurant even more.\u003c/p>\n\u003cfigure id=\"attachment_70624\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Sesame-pancake-with-anchovy600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Sesame-pancake-with-anchovy600.jpg\" alt=\"State Bird's sesame pancake with pickled anchovy and creme fraiche. Photo: Mary Ladd\" width=\"400\" class=\"size-full wp-image-70624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">State Bird's sesame pancake with pickled anchovy and creme fraiche. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: You are doing a \u003ca href=\"http://www.feastportland.com/event/widmer-brothers-brewing-sandwich-invitational-presented-by-lincoln-motor-company/\">Sandwich Invitational\u003c/a> event in Portland and then back in San Francisco for the \u003ca href=\"http://www.jamesbeard.org/events/taste-america-san-francisco\">Taste America James Beard Foundation dinner\u003c/a> early in October. What’s it like doing these events?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We try to not do too many things because this has been the quietest time we’ve had in a year and a half. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For Portland, we don’t really make sandwiches. We’re doing a panwich--of course (laughs). It’s an open pancake-wich, made with a pancake, and a little pork belly, sweet corn, Romesco sauce and a pile of greens. Then you fold it. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Are there any dishes you are more excited about getting back to or bringing to the menu? And are there some dishes you would rather take off the menu?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza: \u003c/strong>I am excited about the State Bird Provisions dish. I love that dish. There’s only a few dishes we can’t touch and one is the quail. The other is the garlic bread with the \u003cem>burrata\u003c/em>. It’s almost an untouchable dish. I still really like it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-quail1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-quail1000-290x217.jpg\" title=\"State Bird Provisions signature dish of quail.\" alt=\"State Bird Provisions signature dish of quail. Photo credit: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-70622\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-burrata1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-burrata1000-290x217.jpg\" title=\"Garlic bread with burrata.\" alt=\"Garlic bread with burrata. Photo: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-70621\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your inspiration from—books, people, places, websites?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> The question of inspiration is an interesting one and arises from different areas. I think that now more so than ever I get inspiration from paying attention to my surroundings and people. Inspiration and creativity is really quite powerful. Years ago I got inspired from books and dining out—that was also an impressionable time for me. Then I think something happened and I’m in this new place where I’m more inspired by the stories the food tells than the actual dishes themselves. I’m kind of on my own little path and don’t find a lot of inspiration coming from books. The stories that come from books are really quite fascinating. For me, paying attention is where the inspiration is: being in the markets, talking to your staff and other chefs, that’s kind of where it comes from. Gone are the days where I could go cover to cover in a cookbook.\u003c/p>\n\u003cfigure id=\"attachment_70619\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Pork-spareribs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Pork-spareribs1000.jpg\" alt=\"Pork spare ribs with shichimi togarashi, glazed in their own juices. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-70619\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork spare ribs with shichimi togarashi, glazed in their own juices. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: After work, are there any spots you like to go to?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> is great and it’s not far away and open late. Nearby, \u003ca href=\"http://shebapianolounge.com/\">Sheba Lounge\u003c/a> is a cool little spot and on some nights they’ll play music really late. It’s pretty rare that I go. I think every restaurant has to have a local bar, that place you don’t have to get in a cab to, and you can just walk there. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the worst and best parts of your job?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> The best honestly is just walking through the door every day. I really like working with the staff every day. I created a process with the staff for when we open the doors. It’s a rush, and pretty powerful. Everyone feels good and is welcoming guests.\u003c/p>\n\u003cp>The worst is the not knowing. You’re not ready for the toilet backing up. You’re never really ready for that, no matter how much you plan for it, no matter who you are. Or having someone cut themselves--pretty much anything that detracts from the mission is the worst. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: During your time off, what do you do?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We’re not bored with what we do yet. It’s still an important topic. I love to go car camping and the simple things like sitting around the campfire. We’re always looking for new parks within an hour of us. You’re taken outside of your world and still an hour away from your home. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Anything we can expect in the future—books, travel, food, products?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> There’s always that conversation of a cookbook. We’re not there yet. Obviously we’ve got a whole new restaurant that we’re working on. That’ll be within the year. I think we’ve got enough on our plate. We’re still riding that wave. It’s the best place to be for us.\u003c/p>\n\u003ch3>Restaurant Information:\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/yqz3Z\">Map\u003c/a>\u003cbr>\n1529 Fillmore Street (between Geary and O'Farrell)\u003cbr>\nSan Francisco, CA 94115\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-795-1272\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/State-Bird-Provisions/330491963635013\">State Bird Provisions\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/statebirdsf\">@statebirdsf\u003c/a>\u003c/p>\n\n",
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"excerpt": "State Bird Provisions, one of San Francisco's most popular and lauded restaurants, is closed for construction and expansion plans. Chef Stuart Brioza reveals what he is working on and thinking about during this phase.",
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"description": "State Bird Provisions, one of San Francisco's most popular and lauded restaurants, is closed for construction and expansion plans. Chef Stuart Brioza reveals what he is working on and thinking about during this phase.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70616\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird_10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird_10001.jpg\" alt=\"Nicole Krasinski and Stuart Brioza. Photo: Dylan + Jeni\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nicole Krasinski and Stuart Brioza. Photo: Dylan + Jeni\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_70623\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBProvisions-exterior600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBProvisions-exterior600.jpg\" alt=\"The dinner line outside State Bird Provisions this summer. Photo: Mary Ladd\" width=\"300\" class=\"size-full wp-image-70623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The dinner line outside State Bird Provisions this summer. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>This summer on Fillmore Street, the line out the door for dinner at \u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a> showed how popular and buzzing the hotspot-restaurant really is. Chef-owners Stuart Brioza and Nicole Krasinski closed the widely lauded restaurant on August 10 to renovate and grow their business as they take over the Harput’s Market space next door. The duo plan to reopen the restaurant sometime next month. Bay Area Bites interviewed Brioza and his comments have been edited for clarity.\u003cbr>\n\u003cstrong>\u003cbr>\nBay Area Bites: What has been the biggest surprise for you and Nicole with the restaurant expansion?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> How much time it takes (laughs). No matter how planned out you think you and your group are, you knock down a wall and you never know what will be in between the wall. The biggest surprise is what you don’t know. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: With the construction and restaurant closure, are you cooking in your home kitchen or other restaurant kitchens?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We’re doing a little bit of that for sure. Believe it or not just because we’re closed, it’s still a tremendous feat managing everything and a lot of what we’ve been doing is related to administrative work to get ahead. In the last year and a half, we’ve been such a small and busy restaurant, all the ideas we had, we never had time to do them. \u003c/p>\n\u003cp>So it’s been a nice chance to write recipes, restructure the front of the house, and set goals and timelines. That’s been a fun, evolutionary part of business. Then it’s more, “Hey let’s think about the food.” We have been cooking at home and have had time to think about the upcoming menu. It’s gonna be a surprise for you all.\u003c/p>\n\u003cfigure id=\"attachment_70620\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-Brioza-plating600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-Brioza-plating600.jpg\" alt=\"Stuart Brioza plating dinner at State Bird Provisions. Photo: Mary Ladd\" width=\"400\" class=\"size-full wp-image-70620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuart Brioza plating dinner at State Bird Provisions. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_70618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird1000.jpg\" alt=\"Red trout, mandarin, hazelnut-garum brown butter. Photo: Dylan + Jeni\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Red trout, mandarin, hazelnut-garum brown butter. Photo: Dylan + Jeni\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites Do you have any business mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We have a good core group with a business manager and office manager. We just hired a GM named Ryan Anderson from Austin. A GM is a new role for us and we’re excited. He’s helping to define what we are as a restaurant even more.\u003c/p>\n\u003cfigure id=\"attachment_70624\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Sesame-pancake-with-anchovy600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Sesame-pancake-with-anchovy600.jpg\" alt=\"State Bird's sesame pancake with pickled anchovy and creme fraiche. Photo: Mary Ladd\" width=\"400\" class=\"size-full wp-image-70624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">State Bird's sesame pancake with pickled anchovy and creme fraiche. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: You are doing a \u003ca href=\"http://www.feastportland.com/event/widmer-brothers-brewing-sandwich-invitational-presented-by-lincoln-motor-company/\">Sandwich Invitational\u003c/a> event in Portland and then back in San Francisco for the \u003ca href=\"http://www.jamesbeard.org/events/taste-america-san-francisco\">Taste America James Beard Foundation dinner\u003c/a> early in October. What’s it like doing these events?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We try to not do too many things because this has been the quietest time we’ve had in a year and a half. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For Portland, we don’t really make sandwiches. We’re doing a panwich--of course (laughs). It’s an open pancake-wich, made with a pancake, and a little pork belly, sweet corn, Romesco sauce and a pile of greens. Then you fold it. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Are there any dishes you are more excited about getting back to or bringing to the menu? And are there some dishes you would rather take off the menu?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza: \u003c/strong>I am excited about the State Bird Provisions dish. I love that dish. There’s only a few dishes we can’t touch and one is the quail. The other is the garlic bread with the \u003cem>burrata\u003c/em>. It’s almost an untouchable dish. I still really like it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-quail1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-quail1000-290x217.jpg\" title=\"State Bird Provisions signature dish of quail.\" alt=\"State Bird Provisions signature dish of quail. Photo credit: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-70622\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-burrata1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-burrata1000-290x217.jpg\" title=\"Garlic bread with burrata.\" alt=\"Garlic bread with burrata. Photo: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-70621\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your inspiration from—books, people, places, websites?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> The question of inspiration is an interesting one and arises from different areas. I think that now more so than ever I get inspiration from paying attention to my surroundings and people. Inspiration and creativity is really quite powerful. Years ago I got inspired from books and dining out—that was also an impressionable time for me. Then I think something happened and I’m in this new place where I’m more inspired by the stories the food tells than the actual dishes themselves. I’m kind of on my own little path and don’t find a lot of inspiration coming from books. The stories that come from books are really quite fascinating. For me, paying attention is where the inspiration is: being in the markets, talking to your staff and other chefs, that’s kind of where it comes from. Gone are the days where I could go cover to cover in a cookbook.\u003c/p>\n\u003cfigure id=\"attachment_70619\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Pork-spareribs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Pork-spareribs1000.jpg\" alt=\"Pork spare ribs with shichimi togarashi, glazed in their own juices. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-70619\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork spare ribs with shichimi togarashi, glazed in their own juices. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: After work, are there any spots you like to go to?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> is great and it’s not far away and open late. Nearby, \u003ca href=\"http://shebapianolounge.com/\">Sheba Lounge\u003c/a> is a cool little spot and on some nights they’ll play music really late. It’s pretty rare that I go. I think every restaurant has to have a local bar, that place you don’t have to get in a cab to, and you can just walk there. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the worst and best parts of your job?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> The best honestly is just walking through the door every day. I really like working with the staff every day. I created a process with the staff for when we open the doors. It’s a rush, and pretty powerful. Everyone feels good and is welcoming guests.\u003c/p>\n\u003cp>The worst is the not knowing. You’re not ready for the toilet backing up. You’re never really ready for that, no matter how much you plan for it, no matter who you are. Or having someone cut themselves--pretty much anything that detracts from the mission is the worst. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: During your time off, what do you do?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We’re not bored with what we do yet. It’s still an important topic. I love to go car camping and the simple things like sitting around the campfire. We’re always looking for new parks within an hour of us. You’re taken outside of your world and still an hour away from your home. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Anything we can expect in the future—books, travel, food, products?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> There’s always that conversation of a cookbook. We’re not there yet. Obviously we’ve got a whole new restaurant that we’re working on. That’ll be within the year. I think we’ve got enough on our plate. We’re still riding that wave. It’s the best place to be for us.\u003c/p>\n\u003ch3>Restaurant Information:\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/yqz3Z\">Map\u003c/a>\u003cbr>\n1529 Fillmore Street (between Geary and O'Farrell)\u003cbr>\nSan Francisco, CA 94115\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-795-1272\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/State-Bird-Provisions/330491963635013\">State Bird Provisions\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/statebirdsf\">@statebirdsf\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Check, Please! Bay Area reviews: Naschmarkt, Café Tiramisu, Wood Tavern",
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"content": "\u003cfigure id=\"attachment_70400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp809group1000b.jpg\">\u003cimg class=\"size-full wp-image-70400\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp809group1000b.jpg\" alt=\"Guests and host Leslie Sbrocco tape the ninth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the ninth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> ninth episode of Season 8 airs on Thursday September 19 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9449\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and sometimes beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The ninth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9510\">Naschmarkt Restaurant\u003c/a> (Campbell), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9494\">Café Tiramisu\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9479\">Wood Tavern\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Oregon Wines:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=hKR_NDmACGc]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Check, Please! Bay Area reviews these restaurants: Naschmarkt (Campbell), Café Tiramisu (San Francisco), Wood Tavern (Oakland). Watch Leslie Sbrocco share her wine tips about Oregon wines.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp809group1000b.jpg\">\u003cimg class=\"size-full wp-image-70400\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp809group1000b.jpg\" alt=\"Guests and host Leslie Sbrocco tape the ninth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the ninth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> ninth episode of Season 8 airs on Thursday September 19 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9449\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and sometimes beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The ninth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9510\">Naschmarkt Restaurant\u003c/a> (Campbell), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9494\">Café Tiramisu\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9479\">Wood Tavern\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Oregon Wines:\u003c/strong>\u003cbr>\n\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/hKR_NDmACGc'\n title='//www.youtube.com/embed/hKR_NDmACGc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The Fatted Calf's New Cookbook Brings Charcuterie Favorites Into Your Kitchen",
"title": "The Fatted Calf's New Cookbook Brings Charcuterie Favorites Into Your Kitchen",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_70450\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Boet_In-the-Charcuterie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Boet_In-the-Charcuterie.jpg\" alt=\"This fantastically detailed cookbook from celebrated Fatted Calf chefs Taylor Boetticher and Toponia Miller comes out this week. Cover Photo: Alex Farnum\" width=\"600\" height=\"666\" class=\"size-full wp-image-70450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This fantastically detailed cookbook from celebrated Fatted Calf chefs Taylor Boetticher and Toponia Miller comes out this week. Cover Photo: Alex Farnum\u003c/figcaption>\u003c/figure>\n\u003cp>DIY charcuterie is, admittedly, not something every home cook is dying to tackle. On top of the fact that there is equipment to buy and meat to source, there is something magical about well-made sausages, terrines, and confits that makes them seem out of reach for the average kitchen weekend warrior. With the arrival of their new cookbook, \u003ca href=\"http://www.amazon.com/In-The-Charcuterie-Sausage-Confits/dp/1607743434\">\u003cem>In the Charcuterie\u003c/em>\u003c/a>, Taylor Boetticher and Toponia Miller, the acclaimed husband-and-wife duo from the \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf Charcuterie\u003c/a>, aim to change that perception.\u003c/p>\n\u003cfigure id=\"attachment_70465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/boetticher-and-miller.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/boetticher-and-miller.jpg\" alt=\"Taylor Boetticher and Toponia Miller. Photo: Jessica Goodson\" width=\"1000\" height=\"647\" class=\"size-full wp-image-70465\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Taylor Boetticher and Toponia Miller. Photo: Jessica Goodson\u003c/figcaption>\u003c/figure>\n\u003cp>Boetticher and Miller’s book is at once a glossy showpiece, a culinary reference, and a hands-on cookbook. Like most cookbooks coming out of \u003ca href=\"http://crownpublishing.com/imprint/ten-speed-press/\">Ten Speed Press\u003c/a>, it is beautifully designed and photographed; in addition, it is hard to flip through a few pages without learning something. “We wanted it to be, you know, a good reference point for people’s culinary adventures and for it to be...a way of thinking about food and how certain flavors work together,” said Boetticher. \u003c/p>\n\u003cp>Boetticher and Miller started the Fatted Calf back in 2003. At first, their charcuterie operation was small-scale and focused only on selling at the \u003ca href=\"http://ecologycenter.org/fm/\">Saturday Berkeley Farmers' Market\u003c/a>. Each worked part-time jobs—Boetticher at \u003ca href=\"http://www.lanesplitterpizza.com/\">Lanesplitter Pizza\u003c/a> in West Berkeley and Miller at \u003ca href=\"http://www.stonehouseoliveoil.com/\">Stonehouse Olive Oil\u003c/a> in the Ferry Plaza—to support their fledgling business. Once they were admitted into the \u003ca href=\"http://www.cuesa.org/markets\">Ferry Plaza Farmers’ Market\u003c/a>, their business really picked up and they decided it was time to open a brick-and-mortar shop.\u003c/p>\n\u003cp>The pair knew they wanted to stay within a public market context. The Ferry Building was all booked up, but there was an opening at the newly emerging \u003ca href=\"http://oxbowpublicmarket.com/\">Oxbow Public Market\u003c/a> in Napa. It was a “huge life change” but in the end, Boetticher said, it was the right move. The Fatted Calf store opened up at the end of January 2008, just in time for the stock market to tumble. “In hindsight, it made me stronger, but at the time it was absolutely terrifying,” he said.\u003c/p>\n\u003cfigure id=\"attachment_70454\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/salad-with-gizzards1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/salad-with-gizzards1.jpg\" alt=\"A chicory salad featuring the Fatted Calf’s duck gizzard confit was served at the book’s launch event in Napa. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70454\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chicory salad featuring the Fatted Calf’s duck gizzard confit was served at the book’s launch event in Napa. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Despite the hard opening, Boetticher and Miller’s store has proven to be wildly successful. Right around the time that they were opening up their Hayes Valley store, the pair started talking to Ten Speed about putting together a cookbook. “At this point we had developed enough recipes, we worked with enough good vendors, and we also had enough really good staff working with us that we would be able to step away for a day or so a week,” Boetticher said. “It was something that Toponia and I had wanted to do for a long time. We didn’t know what it was going to be [yet], but after making charcuterie for this amount of time, it seemed to make sense.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Luckily, they had found a good team over at Ten Speed that was willing to let Boetticher and Miller shape an untraditional meat cookbook. Despite the fact that there are close to 40 pages detailing the precise method for breaking down cows, pigs, goats, lambs, rabbits, ducks, and chickens, \u003cem>In the Charcuterie\u003c/em> is not a particularly masculine book. As Boetticher explained, “We didn’t want it to be a dude food, ‘Let's throw a ton of animals on the fire’ kind of thing. We wanted it to have a little bit more of a refined sensibility.” \u003c/p>\n\u003cfigure id=\"attachment_70451\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fig-stuffed-quail1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fig-stuffed-quail1.jpg\" alt=\"Boetticher and Miller’s recipe for fig and sausage stuffed quail, which is a hit in their stores, is included in the cookbook. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70451\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boetticher and Miller’s recipe for fig and sausage stuffed quail, which is a hit in their stores, is included in the cookbook. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The book, like the philosophy of the shop itself, strays away from the more modernist trends in cooking. \u003ca href=\"http://www.sousvidesupreme.com/\">Immersion circulators\u003c/a>, \u003ca href=\"https://www.vitamix.com/\">Vitamixes\u003c/a>, and \u003ca href=\"http://www.pacojet.com/en/\">PacoJets\u003c/a> are not required. Instead, the recipes blend classic French technique with updated flavors.\u003c/p>\n\u003cp>This emphasis on traditional methods helps to keep the book accessible. Yes, some recipes, like the headcheese or blood sausage, require a great deal of work and many days of commitment. However, many of the others (like the recipes featured below) require little more than a knife, some string, and patience. Natural kitchen skills are not necessarily required. To the Fatted Calf duo, making charcuterie is “more about preparation and planning than it is about raw talent or being a natural genius at something. It’s a lot more important than having a natural palate or having a good touch with a boning knife.” \u003c/p>\n\u003cp>In addition, the two clearly recognize that great charcuterie takes practice. The recipes are written in great detail, with encouragement and experimentation in mind. Boetticher noted, “One of the things we try to hammer home a lot is that these things take practice, and not to get discouraged if your first efforts don’t go the way you intended them to. But also that if you pay attention and you take the time you need and you don’t take shortcuts, then your food will be phenomenal.”\u003c/p>\n\u003cp>But what of those complex terrines and fermented sausages, you ask? How can an ordinary home cook tackle projects that large? Boetticher recommends a charcuterie party.\u003c/p>\n\u003cblockquote>\u003cp> “Because [charcuterie] is pretty labor intensive, it’s [a good thing] to do with friends or with family, whether it’s making a two pound batch of sausage or cutting up a whole hog for the freezer. It really fosters a sense of community.”\u003c/p>\u003c/blockquote>\n\u003ch3>Events:\u003c/h3>\n\u003cp>Saturday September 21, 3pm (Free)\u003cbr>\nBook signing at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a>, 3885a Cesar Chavez St., San Francisco, CA 94131\u003c/p>\n\u003cp>Sunday September 22, 11am ($50 with copy of book, $35 without book)\u003cbr>\nTasting and book signing at \u003ca href=\"http://www.robertsinskey.com/fetes/book-signing-with-fatted-calf/\">Robert Sinskey Vineyards\u003c/a>, 6320 Silverado Trail, Napa, CA 94558\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf Charcuterie\u003c/a>\u003cbr>\n\u003cstrong>Napa Address:\u003c/strong> \u003ca href=\"http://goo.gl/AM3dKN\">Map\u003c/a>\u003cbr>\n644 C First Street\u003cbr>\nNapa, CA 94559\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (707) 256-3684\u003c/p>\n\u003cp>\u003cstrong>San Francisco Address:\u003c/strong> \u003ca href=\"http://goo.gl/77UK8v\">Map\u003c/a>\u003cbr>\n320 Fell Street\u003cbr>\nSan Francisco, CA\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 400-5614\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/FattedCalf\">Fatted Calf Charcuterie\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/FattedCalf\">@FattedCalf\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_70453\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Pork-Shoulder-Pot-Roast-Stuffed-with-Garlic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Pork-Shoulder-Pot-Roast-Stuffed-with-Garlic.jpg\" alt=\"Pork Shoulder Pot Roast with Garlic. Photo: Alex Farnum\" width=\"600\" height=\"669\" class=\"size-full wp-image-70453\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork Shoulder Pot Roast with Garlic. Photo: Alex Farnum\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pork Shoulder Pot Roast Stuffed with Garlic, Greens, and Walnuts\u003c/h3>\n\u003cp>\u003cem>Chock-full of greens, this simple pork shoulder pot roast, made with Boston butt, makes a nourishing and comforting supper. Abundant, leafy Swiss chard tends to be available year-round and is the standard for this stuffing, but it is equally good made with spinach, mustard, kale, or other seasonal greens.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Serves 8 to 10\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 whole boneless, skinless pork Boston butt, about 8 pounds (3.6 kg)\u003c/li>\n\u003cli>\nFine sea salt and freshly ground pepper\u003c/li>\n\u003cli>3 bunches Swiss chard or other leafy greens, stemmed\u003c/li>\n\u003cli>10 cloves garlic, sliced paper-thin\u003c/li>\n\u003cli>3/4 cup (85 g) chopped toasted walnuts\u003c/li>\n\u003cli>1 1/2 cups (360 ml) pork, chicken, or duck broth\u003c/li>\n\u003cli>1 1/2 cups (360 ml) cups dry red wine\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>One day in advance of cooking, season and ready the roast for stuffing. First, make the pocket for the stuffing by making a horizontal cut through the middle of the roast, following the seam where the bone was removed. Leave one of the four edges completely intact. Open the roast like a book. Season liberally on both sides with salt and pepper. Close the book, wrap tightly with plastic wrap, and refrigerate overnight.\u003c/li>\n\u003cli>Remove the roast from the refrigerator and allow it to temper for 2 hours. Preheat the oven to 350°F (180°C).\u003c/li>\n\u003cli>Bring a large pot of salted water to a rolling boil. Add the chard leaves and blanch for about 2 minutes. Drain and let cool, then squeeze out any excess water. Chop the chard coarsely.\u003c/li>\n\u003cli>Open the pork shoulder like a book, with the intact edge on your left. Arrange the chard in the center of the roast in a neat layer, leaving a 1-inch (2.5 cm) border uncovered surrounding it. Distribute the garlic evenly over the chard, followed by the walnuts. Fold the top part of the roast over the stuffing and tie tightly with butcher’s twine in three places, spacing the loops evenly and reinforcing the book shape.\u003c/li>\n\u003cli>Outfit a large braiser with a rack. Place the pork shoulder, fatty side facing up, on the rack. (If you don’t have a rack that fits your pot, halve a few leeks lengthwise, place them on the bottom of the pot, and put the roast on the leeks; they will support the roast nicely during cooking.)\u003c/li>\n\u003cli>Transfer the pot to the oven and roast for about 45 minutes. Remove the pot from the oven and carefully pour off the rendered fat. Reserve these pan drippings for another use. Add the broth and wine to the pot and return it to the oven. Turn down the oven temperature to 300°F (150°C) and continue to cook, basting the roast every 30 minutes, for about 21/2 hours. The roast is ready when it is a rich golden brown, fork-tender, and a bit wobbly.\u003c/li>\n\u003cli>Transfer the roast to a cutting board and let it rest for 20 minutes. Snip the twine and cut the roast into thick slices. Bathe each serving with a spoonful of the cooking juices.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_70452\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Lamb-Rib-Chops-with-Ras-el-Hanout.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Lamb-Rib-Chops-with-Ras-el-Hanout.jpg\" alt=\"Lamb Rib Chops with Ras el Hanout. Photo: Alex Farnum\" width=\"600\" height=\"669\" class=\"size-full wp-image-70452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lamb Rib Chops with Ras el Hanout. Photo: Alex Farnum\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Lamb Rib Chops with Ras el Hanout\u003c/h3>\n\u003cp>\u003cem>Ras el hanout is a classic North African spice blend. Loosely translated it means “head of the shop,” symbolizing the best the spice merchant has to offer. Traditionally, the blend contains a panorama of different spices, usually about twenty but sometimes many more, and each merchant has his or her own recipe. Although we generally advocate toasting and grinding your own spices, we love the perfectly balanced blend available from our neighbors at Whole Spice in Napa. In their version, allspice, bay leaf, black pepper, white pepper, cardamom, cinnamon, chile, clove, cumin, ginger, mace, nutmeg, saffron, rosebuds, and more are carefully combined and ground to produce a truly aromatic mix perfect for seasoning lamb.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 lamb rib chops\u003c/li>\n\u003cli>Fine sea salt\u003c/li>\n\u003cli>2 cloves garlic, crushed\u003c/li>\n\u003cli>2 dried bay leaves\u003c/li>\n\u003cli>1 tablespoon thinly sliced orange rind\u003c/li>\n\u003cli>2 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1 tablespoon \u003cem>ras el hanout\u003c/em>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Season the lamb chops on both sides with salt.\u003c/li>\n\u003cli>In a large, shallow bowl, combine the garlic, bay, orange rind, and olive oil and mix well. Add the lamb chops to the bowl and turn as needed to coat evenly. Sprinkle the \u003cem>ras el hanout\u003c/em> over the lamb chops and again turn as needed to coat evenly.\u003c/li>\n\u003cli>To grill the chops, prepare a medium-hot fire for direct-heat grilling in a charcoal grill. Place the chops on the grill grate directly over the coals and grill, turning them once, for about 2 minutes on each side for rare or about 3 minutes on each side for medium-rare to medium. Serve at once.\u003c/li>\n\u003cli>Alternatively, to cook on the stove top, heat a large cast-iron skillet over medium-high heat until hot. Add the chops and cook, turning often, for about 5 to 7 minutes total. Serve at once.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Recipes reprinted with permission from In the Charcuterie by Taylor Boetticher and Toponia Miller, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Taylor Boetticher and Toponia Miller, the husband-and-wife team behind Napa and S.F.'s Fatted Calf, released their first cookbook this week. Boetticher sat down with BAB's Kate Williams to talk the ins-and-outs of butchery and book publication.",
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"description": "Taylor Boetticher and Toponia Miller, the husband-and-wife team behind Napa and S.F.'s Fatted Calf, released their first cookbook this week. Boetticher sat down with BAB's Kate Williams to talk the ins-and-outs of butchery and book publication.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70450\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Boet_In-the-Charcuterie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Boet_In-the-Charcuterie.jpg\" alt=\"This fantastically detailed cookbook from celebrated Fatted Calf chefs Taylor Boetticher and Toponia Miller comes out this week. Cover Photo: Alex Farnum\" width=\"600\" height=\"666\" class=\"size-full wp-image-70450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This fantastically detailed cookbook from celebrated Fatted Calf chefs Taylor Boetticher and Toponia Miller comes out this week. Cover Photo: Alex Farnum\u003c/figcaption>\u003c/figure>\n\u003cp>DIY charcuterie is, admittedly, not something every home cook is dying to tackle. On top of the fact that there is equipment to buy and meat to source, there is something magical about well-made sausages, terrines, and confits that makes them seem out of reach for the average kitchen weekend warrior. With the arrival of their new cookbook, \u003ca href=\"http://www.amazon.com/In-The-Charcuterie-Sausage-Confits/dp/1607743434\">\u003cem>In the Charcuterie\u003c/em>\u003c/a>, Taylor Boetticher and Toponia Miller, the acclaimed husband-and-wife duo from the \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf Charcuterie\u003c/a>, aim to change that perception.\u003c/p>\n\u003cfigure id=\"attachment_70465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/boetticher-and-miller.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/boetticher-and-miller.jpg\" alt=\"Taylor Boetticher and Toponia Miller. Photo: Jessica Goodson\" width=\"1000\" height=\"647\" class=\"size-full wp-image-70465\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Taylor Boetticher and Toponia Miller. Photo: Jessica Goodson\u003c/figcaption>\u003c/figure>\n\u003cp>Boetticher and Miller’s book is at once a glossy showpiece, a culinary reference, and a hands-on cookbook. Like most cookbooks coming out of \u003ca href=\"http://crownpublishing.com/imprint/ten-speed-press/\">Ten Speed Press\u003c/a>, it is beautifully designed and photographed; in addition, it is hard to flip through a few pages without learning something. “We wanted it to be, you know, a good reference point for people’s culinary adventures and for it to be...a way of thinking about food and how certain flavors work together,” said Boetticher. \u003c/p>\n\u003cp>Boetticher and Miller started the Fatted Calf back in 2003. At first, their charcuterie operation was small-scale and focused only on selling at the \u003ca href=\"http://ecologycenter.org/fm/\">Saturday Berkeley Farmers' Market\u003c/a>. Each worked part-time jobs—Boetticher at \u003ca href=\"http://www.lanesplitterpizza.com/\">Lanesplitter Pizza\u003c/a> in West Berkeley and Miller at \u003ca href=\"http://www.stonehouseoliveoil.com/\">Stonehouse Olive Oil\u003c/a> in the Ferry Plaza—to support their fledgling business. Once they were admitted into the \u003ca href=\"http://www.cuesa.org/markets\">Ferry Plaza Farmers’ Market\u003c/a>, their business really picked up and they decided it was time to open a brick-and-mortar shop.\u003c/p>\n\u003cp>The pair knew they wanted to stay within a public market context. The Ferry Building was all booked up, but there was an opening at the newly emerging \u003ca href=\"http://oxbowpublicmarket.com/\">Oxbow Public Market\u003c/a> in Napa. It was a “huge life change” but in the end, Boetticher said, it was the right move. The Fatted Calf store opened up at the end of January 2008, just in time for the stock market to tumble. “In hindsight, it made me stronger, but at the time it was absolutely terrifying,” he said.\u003c/p>\n\u003cfigure id=\"attachment_70454\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/salad-with-gizzards1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/salad-with-gizzards1.jpg\" alt=\"A chicory salad featuring the Fatted Calf’s duck gizzard confit was served at the book’s launch event in Napa. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70454\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chicory salad featuring the Fatted Calf’s duck gizzard confit was served at the book’s launch event in Napa. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Despite the hard opening, Boetticher and Miller’s store has proven to be wildly successful. Right around the time that they were opening up their Hayes Valley store, the pair started talking to Ten Speed about putting together a cookbook. “At this point we had developed enough recipes, we worked with enough good vendors, and we also had enough really good staff working with us that we would be able to step away for a day or so a week,” Boetticher said. “It was something that Toponia and I had wanted to do for a long time. We didn’t know what it was going to be [yet], but after making charcuterie for this amount of time, it seemed to make sense.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Luckily, they had found a good team over at Ten Speed that was willing to let Boetticher and Miller shape an untraditional meat cookbook. Despite the fact that there are close to 40 pages detailing the precise method for breaking down cows, pigs, goats, lambs, rabbits, ducks, and chickens, \u003cem>In the Charcuterie\u003c/em> is not a particularly masculine book. As Boetticher explained, “We didn’t want it to be a dude food, ‘Let's throw a ton of animals on the fire’ kind of thing. We wanted it to have a little bit more of a refined sensibility.” \u003c/p>\n\u003cfigure id=\"attachment_70451\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fig-stuffed-quail1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fig-stuffed-quail1.jpg\" alt=\"Boetticher and Miller’s recipe for fig and sausage stuffed quail, which is a hit in their stores, is included in the cookbook. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70451\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boetticher and Miller’s recipe for fig and sausage stuffed quail, which is a hit in their stores, is included in the cookbook. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The book, like the philosophy of the shop itself, strays away from the more modernist trends in cooking. \u003ca href=\"http://www.sousvidesupreme.com/\">Immersion circulators\u003c/a>, \u003ca href=\"https://www.vitamix.com/\">Vitamixes\u003c/a>, and \u003ca href=\"http://www.pacojet.com/en/\">PacoJets\u003c/a> are not required. Instead, the recipes blend classic French technique with updated flavors.\u003c/p>\n\u003cp>This emphasis on traditional methods helps to keep the book accessible. Yes, some recipes, like the headcheese or blood sausage, require a great deal of work and many days of commitment. However, many of the others (like the recipes featured below) require little more than a knife, some string, and patience. Natural kitchen skills are not necessarily required. To the Fatted Calf duo, making charcuterie is “more about preparation and planning than it is about raw talent or being a natural genius at something. It’s a lot more important than having a natural palate or having a good touch with a boning knife.” \u003c/p>\n\u003cp>In addition, the two clearly recognize that great charcuterie takes practice. The recipes are written in great detail, with encouragement and experimentation in mind. Boetticher noted, “One of the things we try to hammer home a lot is that these things take practice, and not to get discouraged if your first efforts don’t go the way you intended them to. But also that if you pay attention and you take the time you need and you don’t take shortcuts, then your food will be phenomenal.”\u003c/p>\n\u003cp>But what of those complex terrines and fermented sausages, you ask? How can an ordinary home cook tackle projects that large? Boetticher recommends a charcuterie party.\u003c/p>\n\u003cblockquote>\u003cp> “Because [charcuterie] is pretty labor intensive, it’s [a good thing] to do with friends or with family, whether it’s making a two pound batch of sausage or cutting up a whole hog for the freezer. It really fosters a sense of community.”\u003c/p>\u003c/blockquote>\n\u003ch3>Events:\u003c/h3>\n\u003cp>Saturday September 21, 3pm (Free)\u003cbr>\nBook signing at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a>, 3885a Cesar Chavez St., San Francisco, CA 94131\u003c/p>\n\u003cp>Sunday September 22, 11am ($50 with copy of book, $35 without book)\u003cbr>\nTasting and book signing at \u003ca href=\"http://www.robertsinskey.com/fetes/book-signing-with-fatted-calf/\">Robert Sinskey Vineyards\u003c/a>, 6320 Silverado Trail, Napa, CA 94558\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf Charcuterie\u003c/a>\u003cbr>\n\u003cstrong>Napa Address:\u003c/strong> \u003ca href=\"http://goo.gl/AM3dKN\">Map\u003c/a>\u003cbr>\n644 C First Street\u003cbr>\nNapa, CA 94559\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (707) 256-3684\u003c/p>\n\u003cp>\u003cstrong>San Francisco Address:\u003c/strong> \u003ca href=\"http://goo.gl/77UK8v\">Map\u003c/a>\u003cbr>\n320 Fell Street\u003cbr>\nSan Francisco, CA\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 400-5614\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/FattedCalf\">Fatted Calf Charcuterie\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/FattedCalf\">@FattedCalf\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_70453\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Pork-Shoulder-Pot-Roast-Stuffed-with-Garlic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Pork-Shoulder-Pot-Roast-Stuffed-with-Garlic.jpg\" alt=\"Pork Shoulder Pot Roast with Garlic. Photo: Alex Farnum\" width=\"600\" height=\"669\" class=\"size-full wp-image-70453\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork Shoulder Pot Roast with Garlic. Photo: Alex Farnum\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pork Shoulder Pot Roast Stuffed with Garlic, Greens, and Walnuts\u003c/h3>\n\u003cp>\u003cem>Chock-full of greens, this simple pork shoulder pot roast, made with Boston butt, makes a nourishing and comforting supper. Abundant, leafy Swiss chard tends to be available year-round and is the standard for this stuffing, but it is equally good made with spinach, mustard, kale, or other seasonal greens.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Serves 8 to 10\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 whole boneless, skinless pork Boston butt, about 8 pounds (3.6 kg)\u003c/li>\n\u003cli>\nFine sea salt and freshly ground pepper\u003c/li>\n\u003cli>3 bunches Swiss chard or other leafy greens, stemmed\u003c/li>\n\u003cli>10 cloves garlic, sliced paper-thin\u003c/li>\n\u003cli>3/4 cup (85 g) chopped toasted walnuts\u003c/li>\n\u003cli>1 1/2 cups (360 ml) pork, chicken, or duck broth\u003c/li>\n\u003cli>1 1/2 cups (360 ml) cups dry red wine\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>One day in advance of cooking, season and ready the roast for stuffing. First, make the pocket for the stuffing by making a horizontal cut through the middle of the roast, following the seam where the bone was removed. Leave one of the four edges completely intact. Open the roast like a book. Season liberally on both sides with salt and pepper. Close the book, wrap tightly with plastic wrap, and refrigerate overnight.\u003c/li>\n\u003cli>Remove the roast from the refrigerator and allow it to temper for 2 hours. Preheat the oven to 350°F (180°C).\u003c/li>\n\u003cli>Bring a large pot of salted water to a rolling boil. Add the chard leaves and blanch for about 2 minutes. Drain and let cool, then squeeze out any excess water. Chop the chard coarsely.\u003c/li>\n\u003cli>Open the pork shoulder like a book, with the intact edge on your left. Arrange the chard in the center of the roast in a neat layer, leaving a 1-inch (2.5 cm) border uncovered surrounding it. Distribute the garlic evenly over the chard, followed by the walnuts. Fold the top part of the roast over the stuffing and tie tightly with butcher’s twine in three places, spacing the loops evenly and reinforcing the book shape.\u003c/li>\n\u003cli>Outfit a large braiser with a rack. Place the pork shoulder, fatty side facing up, on the rack. (If you don’t have a rack that fits your pot, halve a few leeks lengthwise, place them on the bottom of the pot, and put the roast on the leeks; they will support the roast nicely during cooking.)\u003c/li>\n\u003cli>Transfer the pot to the oven and roast for about 45 minutes. Remove the pot from the oven and carefully pour off the rendered fat. Reserve these pan drippings for another use. Add the broth and wine to the pot and return it to the oven. Turn down the oven temperature to 300°F (150°C) and continue to cook, basting the roast every 30 minutes, for about 21/2 hours. The roast is ready when it is a rich golden brown, fork-tender, and a bit wobbly.\u003c/li>\n\u003cli>Transfer the roast to a cutting board and let it rest for 20 minutes. Snip the twine and cut the roast into thick slices. Bathe each serving with a spoonful of the cooking juices.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_70452\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Lamb-Rib-Chops-with-Ras-el-Hanout.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Lamb-Rib-Chops-with-Ras-el-Hanout.jpg\" alt=\"Lamb Rib Chops with Ras el Hanout. Photo: Alex Farnum\" width=\"600\" height=\"669\" class=\"size-full wp-image-70452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lamb Rib Chops with Ras el Hanout. Photo: Alex Farnum\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Lamb Rib Chops with Ras el Hanout\u003c/h3>\n\u003cp>\u003cem>Ras el hanout is a classic North African spice blend. Loosely translated it means “head of the shop,” symbolizing the best the spice merchant has to offer. Traditionally, the blend contains a panorama of different spices, usually about twenty but sometimes many more, and each merchant has his or her own recipe. Although we generally advocate toasting and grinding your own spices, we love the perfectly balanced blend available from our neighbors at Whole Spice in Napa. In their version, allspice, bay leaf, black pepper, white pepper, cardamom, cinnamon, chile, clove, cumin, ginger, mace, nutmeg, saffron, rosebuds, and more are carefully combined and ground to produce a truly aromatic mix perfect for seasoning lamb.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 lamb rib chops\u003c/li>\n\u003cli>Fine sea salt\u003c/li>\n\u003cli>2 cloves garlic, crushed\u003c/li>\n\u003cli>2 dried bay leaves\u003c/li>\n\u003cli>1 tablespoon thinly sliced orange rind\u003c/li>\n\u003cli>2 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1 tablespoon \u003cem>ras el hanout\u003c/em>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Season the lamb chops on both sides with salt.\u003c/li>\n\u003cli>In a large, shallow bowl, combine the garlic, bay, orange rind, and olive oil and mix well. Add the lamb chops to the bowl and turn as needed to coat evenly. Sprinkle the \u003cem>ras el hanout\u003c/em> over the lamb chops and again turn as needed to coat evenly.\u003c/li>\n\u003cli>To grill the chops, prepare a medium-hot fire for direct-heat grilling in a charcoal grill. Place the chops on the grill grate directly over the coals and grill, turning them once, for about 2 minutes on each side for rare or about 3 minutes on each side for medium-rare to medium. Serve at once.\u003c/li>\n\u003cli>Alternatively, to cook on the stove top, heat a large cast-iron skillet over medium-high heat until hot. Add the chops and cook, turning often, for about 5 to 7 minutes total. Serve at once.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipes reprinted with permission from In the Charcuterie by Taylor Boetticher and Toponia Miller, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Ethiopian cooking classes with Brundo in West Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_70328\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/BrundoClass-659x368.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/BrundoClass-659x368.jpg\" alt=\"Ethiopian cooking class with Brundo in West Oakland. Photo: Kelly Baker\" width=\"659\" height=\"368\" class=\"size-full wp-image-70328\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ethiopian cooking class with Brundo in West Oakland. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/kelly-baker/\">Kelly Baker\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/09/ethiopian-cooking-class/\">Oakland Local\u003c/a> (9/16/13)\u003c/p>\n\u003cp>Tucked away in the corner of Bay 8 of the mammoth \u003ca href=\"http://www.americansteelstudios.com/\">American Steel\u003c/a> warehouse sits the Ethiopian spice shop, \u003ca href=\"https://brundo.com/\">Brundo\u003c/a>. Barely visible from the street, the empty back of a papasan chair adorned with a Brundo apron marks the entrance for customers. But the intoxicating smells of onions, allspice, and simmering meat are a much more potent identifier for this hidden West Oakland gem.\u003c/p>\n\u003cp>Brundo is a project of the well-known North Oakland Ethiopian eatery, \u003ca href=\"http://cafecolucci.com/\">Cafe Colucci\u003c/a>. Founder Fetlework Teferi grew her successful restaurant into an adjoining spice shop when local wholesale spice vendors proved inconsistent. Using the connections in her close-knit community, Fetlework partnered with farmers in Ethiopia to produce spices expressly for the restaurant, “so that we ourselves can watch the integrity of what we are using in our food,” Lea Berhane, Brundo’s Director of Marketing and Business Development, explains. “It is true farm-to-table.”\u003c/p>\n\u003cp>When her ambitions outgrew her Telegraph locale, Fetlework moved Brundo’s headquarters to American Steel Studios. She has authored a \u003ca href=\"http://shop.brundo.com/product.sc?productId=378&categoryId=33\">self-published spice book\u003c/a>, opened an \u003ca href=\"http://shop.brundo.com/main.sc\">online spice store\u003c/a>, and is in the process of getting Fair Trade and organic certifications for the source farm in Ethiopia, which employs 31 people. Brundo has been offering \u003ca href=\"https://brundo.com/Cooking_Class.html\">Ethiopian cooking classes\u003c/a> out of the West Oakland location for over 3 years now.\u003c/p>\n\u003cp>Twice a week, Brundo offers cooking classes, both vegan and traditional options, with a sit-down meal to follow. For 3 hours, I learned about the basic spices, ingredients, and cooking techniques to create Atakilt, Doro Alicha, and Sega Wot dishes–not a bad way to start a Saturday.\u003c/p>\n\u003cfigure id=\"attachment_70330\" class=\"wp-caption aligncenter\" style=\"max-width: 1535px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/prep-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/prep-ingredients.jpg\" alt=\"Prepping ingredients. Photo: Kelly Baker\" width=\"1535\" height=\"1024\" class=\"size-full wp-image-70330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prepping ingredients. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>Led by Adey Abeba, we began with all of our prep work: chopping cabbage, potatoes, and carrots. The most arduous task was finely mincing red onions through our tears. Eventually we just threw our onion bits in the food processor. Adey explained that it’s important to cut the onions so finely because the water from the fine particles allows cooks to brown the onions without oil.\u003c/p>\n\u003cfigure id=\"attachment_70327\" class=\"wp-caption aligncenter\" style=\"max-width: 1671px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/browning-onions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/browning-onions.jpg\" alt=\"Browning the onions. Photo: Kelly Baker\" width=\"1671\" height=\"942\" class=\"size-full wp-image-70327\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Browning the onions. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>Once we chopped up some chicken and beef, we heated up our pans and threw the onions in. Mine quickly browned and started to leave a brown residue on the pot. Using some water, I deglazed the pot and the purple onions were now a bubbly brown goop. We continued to add water and veggies to make the Atakilt dish.\u003c/p>\n\u003cfigure id=\"attachment_70326\" class=\"wp-caption aligncenter\" style=\"max-width: 1671px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/atakilt-simmering.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/atakilt-simmering.jpg\" alt=\"Atakilt simmering in the pot. Photo: Kelly Baker\" width=\"1671\" height=\"942\" class=\"size-full wp-image-70326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Atakilt simmering in the pot. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>“There is no wrong way to make these dishes!” Adey reminded us throughout the cooking process. She swore to us that each of our dishes would look and taste drastically different, despite the fact that we were all using the exact same ingredients in more or less the same quantities. We wandered around the room with our spoons to sample each others’ dishes, encouraged and amazed by the stark contrasts between each effort: “This one is so brown!” “Oooh you can definitely taste the cabbage in that one.” “Wow that yellow color is beautiful.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Next up was Doro Alicha, a mild chicken dish. We did not brown the onions this time and used \u003ca href=\"http://shop.brundo.com/product.sc?productId=196&categoryId=3\">Makulaya\u003c/a>, an Ethiopian allspice mixture. But what truly made this dish was the Niter Kibbe, a seasoned clarified butter. Making our rounds again, we noted the significant difference between dishes made with just oil and those with butter. Even the colors ranged from a greyish green to a bright yellow-green.\u003c/p>\n\u003cp>Things literally started to heat up as we started the Sega Wot. Not only does the red Berbere provide a good kick to the dish, by this point we had been cooking on medium-high open flames for about two and half hours straight. Once we got the onions to brown and added the \u003ca href=\"http://shop.brundo.com/product.sc?productId=148&categoryId=17\">Berbere\u003c/a> and beef to simmer we all took much-needed breaks to enjoy the breeze outside.\u003c/p>\n\u003cfigure id=\"attachment_70329\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/BrundoMeal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/BrundoMeal.jpg\" alt=\"The whole gang sits down for a 3-course meal. Photo: Kelly Baker\" width=\"500\" class=\"size-full wp-image-70329\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The whole gang sits down for a 3-course meal. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>Finally finished, we brought our plates into the next room to sit down with heaping injera, a kind of crêpe-meets-naan spongey flatbread, and tej, Ethiopian honey wine. Our instructors demonstrated how to eat using the injera rather than forks, wrapping up bite-size pieces of our dishes “like little burritos.” Shoveling my plate with injera, the meal quickly filled me up. The pride I felt knowing that I created these dishes I thought could only be found in restaurants made the meal all the more delicious. At the end of our meal, we had the opportunity to buy the unique spices we used in our recipes.\u003c/p>\n\u003cp>\u003cstrong>If you go:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://brundo.com/Cooking_Class.html\">Brundo Flavors of Ethiopia Culinary Studio\u003cbr>\n\u003c/a>\u003cbr>\n1960 Mandela Parkway (American Steel Studios Bay 8 entrance on 18th Street between Poplar Street and Mandela Parkway)\u003c/p>\n\u003cp>$85 registration fee\u003c/p>\n\u003cp>RSVP to lea@brundo.com\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I’d suggest giving yourself extra time before class to find the entrance (even more if you need parking) and don’t make plans right after class–my class and meal ended an hour after the time posted on the website. You want to have plenty of time to enjoy your hard work!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70328\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/BrundoClass-659x368.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/BrundoClass-659x368.jpg\" alt=\"Ethiopian cooking class with Brundo in West Oakland. Photo: Kelly Baker\" width=\"659\" height=\"368\" class=\"size-full wp-image-70328\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ethiopian cooking class with Brundo in West Oakland. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/kelly-baker/\">Kelly Baker\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/09/ethiopian-cooking-class/\">Oakland Local\u003c/a> (9/16/13)\u003c/p>\n\u003cp>Tucked away in the corner of Bay 8 of the mammoth \u003ca href=\"http://www.americansteelstudios.com/\">American Steel\u003c/a> warehouse sits the Ethiopian spice shop, \u003ca href=\"https://brundo.com/\">Brundo\u003c/a>. Barely visible from the street, the empty back of a papasan chair adorned with a Brundo apron marks the entrance for customers. But the intoxicating smells of onions, allspice, and simmering meat are a much more potent identifier for this hidden West Oakland gem.\u003c/p>\n\u003cp>Brundo is a project of the well-known North Oakland Ethiopian eatery, \u003ca href=\"http://cafecolucci.com/\">Cafe Colucci\u003c/a>. Founder Fetlework Teferi grew her successful restaurant into an adjoining spice shop when local wholesale spice vendors proved inconsistent. Using the connections in her close-knit community, Fetlework partnered with farmers in Ethiopia to produce spices expressly for the restaurant, “so that we ourselves can watch the integrity of what we are using in our food,” Lea Berhane, Brundo’s Director of Marketing and Business Development, explains. “It is true farm-to-table.”\u003c/p>\n\u003cp>When her ambitions outgrew her Telegraph locale, Fetlework moved Brundo’s headquarters to American Steel Studios. She has authored a \u003ca href=\"http://shop.brundo.com/product.sc?productId=378&categoryId=33\">self-published spice book\u003c/a>, opened an \u003ca href=\"http://shop.brundo.com/main.sc\">online spice store\u003c/a>, and is in the process of getting Fair Trade and organic certifications for the source farm in Ethiopia, which employs 31 people. Brundo has been offering \u003ca href=\"https://brundo.com/Cooking_Class.html\">Ethiopian cooking classes\u003c/a> out of the West Oakland location for over 3 years now.\u003c/p>\n\u003cp>Twice a week, Brundo offers cooking classes, both vegan and traditional options, with a sit-down meal to follow. For 3 hours, I learned about the basic spices, ingredients, and cooking techniques to create Atakilt, Doro Alicha, and Sega Wot dishes–not a bad way to start a Saturday.\u003c/p>\n\u003cfigure id=\"attachment_70330\" class=\"wp-caption aligncenter\" style=\"max-width: 1535px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/prep-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/prep-ingredients.jpg\" alt=\"Prepping ingredients. Photo: Kelly Baker\" width=\"1535\" height=\"1024\" class=\"size-full wp-image-70330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prepping ingredients. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>Led by Adey Abeba, we began with all of our prep work: chopping cabbage, potatoes, and carrots. The most arduous task was finely mincing red onions through our tears. Eventually we just threw our onion bits in the food processor. Adey explained that it’s important to cut the onions so finely because the water from the fine particles allows cooks to brown the onions without oil.\u003c/p>\n\u003cfigure id=\"attachment_70327\" class=\"wp-caption aligncenter\" style=\"max-width: 1671px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/browning-onions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/browning-onions.jpg\" alt=\"Browning the onions. Photo: Kelly Baker\" width=\"1671\" height=\"942\" class=\"size-full wp-image-70327\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Browning the onions. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>Once we chopped up some chicken and beef, we heated up our pans and threw the onions in. Mine quickly browned and started to leave a brown residue on the pot. Using some water, I deglazed the pot and the purple onions were now a bubbly brown goop. We continued to add water and veggies to make the Atakilt dish.\u003c/p>\n\u003cfigure id=\"attachment_70326\" class=\"wp-caption aligncenter\" style=\"max-width: 1671px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/atakilt-simmering.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/atakilt-simmering.jpg\" alt=\"Atakilt simmering in the pot. Photo: Kelly Baker\" width=\"1671\" height=\"942\" class=\"size-full wp-image-70326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Atakilt simmering in the pot. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>“There is no wrong way to make these dishes!” Adey reminded us throughout the cooking process. She swore to us that each of our dishes would look and taste drastically different, despite the fact that we were all using the exact same ingredients in more or less the same quantities. We wandered around the room with our spoons to sample each others’ dishes, encouraged and amazed by the stark contrasts between each effort: “This one is so brown!” “Oooh you can definitely taste the cabbage in that one.” “Wow that yellow color is beautiful.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Next up was Doro Alicha, a mild chicken dish. We did not brown the onions this time and used \u003ca href=\"http://shop.brundo.com/product.sc?productId=196&categoryId=3\">Makulaya\u003c/a>, an Ethiopian allspice mixture. But what truly made this dish was the Niter Kibbe, a seasoned clarified butter. Making our rounds again, we noted the significant difference between dishes made with just oil and those with butter. Even the colors ranged from a greyish green to a bright yellow-green.\u003c/p>\n\u003cp>Things literally started to heat up as we started the Sega Wot. Not only does the red Berbere provide a good kick to the dish, by this point we had been cooking on medium-high open flames for about two and half hours straight. Once we got the onions to brown and added the \u003ca href=\"http://shop.brundo.com/product.sc?productId=148&categoryId=17\">Berbere\u003c/a> and beef to simmer we all took much-needed breaks to enjoy the breeze outside.\u003c/p>\n\u003cfigure id=\"attachment_70329\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/BrundoMeal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/BrundoMeal.jpg\" alt=\"The whole gang sits down for a 3-course meal. Photo: Kelly Baker\" width=\"500\" class=\"size-full wp-image-70329\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The whole gang sits down for a 3-course meal. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>Finally finished, we brought our plates into the next room to sit down with heaping injera, a kind of crêpe-meets-naan spongey flatbread, and tej, Ethiopian honey wine. Our instructors demonstrated how to eat using the injera rather than forks, wrapping up bite-size pieces of our dishes “like little burritos.” Shoveling my plate with injera, the meal quickly filled me up. The pride I felt knowing that I created these dishes I thought could only be found in restaurants made the meal all the more delicious. At the end of our meal, we had the opportunity to buy the unique spices we used in our recipes.\u003c/p>\n\u003cp>\u003cstrong>If you go:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://brundo.com/Cooking_Class.html\">Brundo Flavors of Ethiopia Culinary Studio\u003cbr>\n\u003c/a>\u003cbr>\n1960 Mandela Parkway (American Steel Studios Bay 8 entrance on 18th Street between Poplar Street and Mandela Parkway)\u003c/p>\n\u003cp>$85 registration fee\u003c/p>\n\u003cp>RSVP to lea@brundo.com\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I’d suggest giving yourself extra time before class to find the entrance (even more if you need parking) and don’t make plans right after class–my class and meal ended an hour after the time posted on the website. You want to have plenty of time to enjoy your hard work!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bouli Bar: Inconsistent Service Mars Otherwise Excellent Offshoot of Boulette’s Larder",
"title": "Bouli Bar: Inconsistent Service Mars Otherwise Excellent Offshoot of Boulette’s Larder",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_70253\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Fiori-pizza-close-up1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Fiori-pizza-close-up1.jpg\" alt=\"Bouli Bar’s Fiori pizza is topped with summer vegetable compote, capers, squash blossoms, and buffalo burrata ($18.50). Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bouli Bar’s Fiori pizza is topped with summer vegetable compote, capers, squash blossoms, and buffalo burrata ($18.50). Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Walk into \u003ca href=\"http://bouletteslarder.com/\">Bouli Bar\u003c/a> at 11:45am on an ordinary Wednesday, and you’ll see a restaurant just waking up. It is quiet, calm, and friendly. Neutral colors, stained wood, and brass accents set a \u003ca href=\"http://www.westelm.com/\">West Elm\u003c/a>-like tone in the dining room. The cooks are chatting casually in front of the wood oven, servers are huddled around the maitre d’ stand, and the few diners already seated are deep in conversation. Snagging an empty seat sans reservation is a snap. \u003c/p>\n\u003cp>A short 20 minutes later, and the scene is transformed. The once serene dining room is now jam-packed with hungry business-folk. Sitting at the corner of a long communal table at first felt inclusive and casual, but it is now clear that this is the worst seat in the house. Waiters spill water, dislodge carefully placed silverware, and knock iPhones off the table without apology. The once comfortable, wide-seated chairs now feel cramped when surrounded by clusters of people; it is a task to wiggle out in order to use the restroom. \u003c/p>\n\u003cfigure id=\"attachment_70246\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Bouli-Bar-exterior-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Bouli-Bar-exterior-2.jpg\" alt=\"Bouli Bar is housed in the former Culinare space and opens out into the main Ferry Plaza hallway. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70246\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bouli Bar is housed in the former Culinare space and opens out into the main Ferry Plaza hallway. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Service turns gruff, and it quickly becomes obvious that the house is trying to turn tables as fast as possible. The smart diners who have made reservations and dressed to the nines are seated at smaller, personal tables, and they seem to get better service. The other flustered faces at the communal tables indicate that they notice this discrepancy, too.\u003c/p>\n\u003cp>Bouli Bar is a brand-new offshoot of longtime Ferry Building restaurant \u003ca href=\"http://bouletteslarder.com/about.html\">Boulette’s Larder\u003c/a>, which opened in 2004. Owners Amaryll Schwertner and Lori Regis specialize in preparing ingredient-driven menus with Middle Eastern accents in a warm, intimate environment. In addition to the restaurant, the two women curate a small store (or larder) of high-end pantry items used in their kitchen, making it possible for ambitious home cooks to replicate the flavors they ate at Boulette’s. \u003c/p>\n\u003cp>Given the constraints of the space, Boulette’s had historically just been open for breakfast, brunch, and lunch, with occasional private dinners. But last fall, Schwertner and Regis announced that \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/08/06/boulettes-larder-expanding-next-door-to-open-bouli-bar/\">they would be acquiring the Culinare space\u003c/a> next-door in order to open Bouli Bar. They closed down the restaurant this spring to overhaul the space and build out their new restaurant, complete with a sleek wood-fired hearth situated in between the two restaurants. Bouli Bar opened its doors in July, and Boulette’s just re-opened last month for brunch service.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Not surprisingly, the menu at Bouli Bar is focused on their prized wood oven, and they’ve got the pizza list to prove it. Pizzas run the gamut from a simple \u003cem>za’atar\u003c/em> topped \u003cem>bianca\u003c/em> to elaborately topped creations like Turkish-spiced lamb or figs, lard, and \u003cem>proscuitto\u003c/em>. On this particular Wednesday, we took advantage of late-season produce and ordered the \u003cem>Fiori\u003c/em> with summer vegetable compote, capers, squash blossoms, and buffalo \u003cem>burrata\u003c/em> ($18.50). (Who, pray tell, can say no to burrata, the silky queen of fresh cheeses?) \u003c/p>\n\u003cfigure id=\"attachment_70264\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Fiori-pizza-lighter1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Fiori-pizza-lighter1.jpg\" alt=\"Bouli Bar’s Fiori pizza is topped with summer vegetable compote, capers, squash blossoms, and buffalo burrata ($18.50). Photo: Kate Williams\" width=\"610\" height=\"407\" class=\"size-full wp-image-70264\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bouli Bar’s Fiori pizza is topped with summer vegetable compote, capers, squash blossoms, and buffalo burrata ($18.50). Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Bouli Bar’s pizza is a particular breed of California pie. It is nothing like Anthony Magieri’s obsessively authentic pizzas at \u003ca href=\"http://www.unapizza.com/\">Una Pizza Napoletana\u003c/a> or even the twee thin-crusts found at \u003ca href=\"http://pizzeriadelfina.com/\">Delfina\u003c/a>. No, the pizza coming out of Bouli’s oven is a wood-fired flatbread with elaborate and carefully sourced toppings. Some, like the \u003cem>lola sempre\u003c/em>, Bouli Bar’s take on a margarita, look like traditional pizza. The Fiori, on the other hand, was of a different breed. \u003c/p>\n\u003cfigure id=\"attachment_70257\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Bouli-Bar-kitchen-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Bouli-Bar-kitchen-2.jpg\" alt=\"Behind the scenes in the Bouli Bar kitchen, with the wood hearth glowing in the background. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70257\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Behind the scenes in the Bouli Bar kitchen, with the wood hearth glowing in the background. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>That’s not to say that this breed is bad. In fact, the salty and sweet tapenade-esque compote was the perfect match for the voluptuous burrata, and the zucchini blossoms added a light, pretty touch. The hefty crust easily carried the weight of the heavy toppings; it was distinctly salty, but in the way that good French fries keep you coming back for more. If only the smoke from the oven was a bit more present in order to unite the blistered cornicione to with the toppings. \u003c/p>\n\u003cp>Even better than the pizza was the warm mushroom salad ($20)—in it, roasted pioppini, trumpet, and chanterelles were amplified by the heat and smoke of the oven to become more intense versions of themselves. A generous spritz of sherry vinegar and a shower of fresh herbs brightened the earthy fungi, and the crisp lavosh crackers add height, interest, and crunch.\u003c/p>\n\u003cfigure id=\"attachment_70255\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Warm-funghi-salad-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Warm-funghi-salad-2.jpg\" alt=\"The warm funghi salad is a masterful assemblage of roasted wild mushrooms, sherry vinegar, and fresh herbs served with crisp lavosh crackers. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70255\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The warm funghi salad is a masterful assemblage of roasted wild mushrooms, sherry vinegar, and fresh herbs served with crisp lavosh crackers. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Rounding out the menu are lettuce-based salads, a mezze spread, and an array of both plated desserts and pastries. Each of these items is visually stunning, plated with sensible, grounded artistry—avant-garde foams and bubbles have no place at these tables. The expansion has also included the addition of a fully stocked bar, so a small selection of cocktails are included on the drink menu alongside the fairly extensive wine list.\u003c/p>\n\u003cfigure id=\"attachment_70258\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Cookies-case-with-oils-from-larder1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Cookies-case-with-oils-from-larder1.jpg\" alt=\"Bouli Bar’s dessert menu includes cookies sold at the Larder. Options include cashew sesame shortbread and chocolate dipped coconut macaroons. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70258\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bouli Bar’s dessert menu includes cookies sold at the Larder. Options include cashew sesame shortbread and chocolate dipped coconut macaroons. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Is the food great enough to overcome the uncomfortable inconsistency in service? Of course, high-end fine-dining restaurants have a level of expected decorum to uphold, but given that Bouli Bar is an open-air semi-casual lunch spot in a high-traffic tourist area, they should expect a wide range of clientele and serve to each equally. It’s hard to fully endorse a restaurant that seems to care more for their customers with bottomless pocketbooks than those who simply want to splurge on a fancy, well-made pizza or mezze plate.\u003cbr>\n\u003cstrong>\u003cbr>\nInformation:\u003c/strong>\u003cbr>\n\u003ca href=\"http://bouletteslarder.com/\">Bouli Bar\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/4ulTjX\">Map\u003c/a>\u003cbr>\n1 Ferry Building Marketplace\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nPhone: (415) 399-1155\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Bouli-Bar/156091801246750\">Bouli Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bouletteslarder\">@bouletteslarder\u003c/a> \u003c/p>\n\n",
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"excerpt": "Bouli Bar, the offshoot of longtime Ferry Plaza Boulette's Larder, has been open since July. Although it has been described in the press as a more casual sibling to the Larder, Bouli Bar still has an upscale sensibility, as it ferries carefully composed wood-fired pizzas and artful salads across its elegant dining room. How does its food stack up to the original? BAB sent Kate Williams to investigate.",
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"description": "Bouli Bar, the offshoot of longtime Ferry Plaza Boulette's Larder, has been open since July. Although it has been described in the press as a more casual sibling to the Larder, Bouli Bar still has an upscale sensibility, as it ferries carefully composed wood-fired pizzas and artful salads across its elegant dining room. How does its food stack up to the original? BAB sent Kate Williams to investigate.",
"title": "Bouli Bar: Inconsistent Service Mars Otherwise Excellent Offshoot of Boulette’s Larder | KQED",
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"headline": "Bouli Bar: Inconsistent Service Mars Otherwise Excellent Offshoot of Boulette’s Larder",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70253\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Fiori-pizza-close-up1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Fiori-pizza-close-up1.jpg\" alt=\"Bouli Bar’s Fiori pizza is topped with summer vegetable compote, capers, squash blossoms, and buffalo burrata ($18.50). Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bouli Bar’s Fiori pizza is topped with summer vegetable compote, capers, squash blossoms, and buffalo burrata ($18.50). Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Walk into \u003ca href=\"http://bouletteslarder.com/\">Bouli Bar\u003c/a> at 11:45am on an ordinary Wednesday, and you’ll see a restaurant just waking up. It is quiet, calm, and friendly. Neutral colors, stained wood, and brass accents set a \u003ca href=\"http://www.westelm.com/\">West Elm\u003c/a>-like tone in the dining room. The cooks are chatting casually in front of the wood oven, servers are huddled around the maitre d’ stand, and the few diners already seated are deep in conversation. Snagging an empty seat sans reservation is a snap. \u003c/p>\n\u003cp>A short 20 minutes later, and the scene is transformed. The once serene dining room is now jam-packed with hungry business-folk. Sitting at the corner of a long communal table at first felt inclusive and casual, but it is now clear that this is the worst seat in the house. Waiters spill water, dislodge carefully placed silverware, and knock iPhones off the table without apology. The once comfortable, wide-seated chairs now feel cramped when surrounded by clusters of people; it is a task to wiggle out in order to use the restroom. \u003c/p>\n\u003cfigure id=\"attachment_70246\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Bouli-Bar-exterior-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Bouli-Bar-exterior-2.jpg\" alt=\"Bouli Bar is housed in the former Culinare space and opens out into the main Ferry Plaza hallway. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70246\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bouli Bar is housed in the former Culinare space and opens out into the main Ferry Plaza hallway. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Service turns gruff, and it quickly becomes obvious that the house is trying to turn tables as fast as possible. The smart diners who have made reservations and dressed to the nines are seated at smaller, personal tables, and they seem to get better service. The other flustered faces at the communal tables indicate that they notice this discrepancy, too.\u003c/p>\n\u003cp>Bouli Bar is a brand-new offshoot of longtime Ferry Building restaurant \u003ca href=\"http://bouletteslarder.com/about.html\">Boulette’s Larder\u003c/a>, which opened in 2004. Owners Amaryll Schwertner and Lori Regis specialize in preparing ingredient-driven menus with Middle Eastern accents in a warm, intimate environment. In addition to the restaurant, the two women curate a small store (or larder) of high-end pantry items used in their kitchen, making it possible for ambitious home cooks to replicate the flavors they ate at Boulette’s. \u003c/p>\n\u003cp>Given the constraints of the space, Boulette’s had historically just been open for breakfast, brunch, and lunch, with occasional private dinners. But last fall, Schwertner and Regis announced that \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/08/06/boulettes-larder-expanding-next-door-to-open-bouli-bar/\">they would be acquiring the Culinare space\u003c/a> next-door in order to open Bouli Bar. They closed down the restaurant this spring to overhaul the space and build out their new restaurant, complete with a sleek wood-fired hearth situated in between the two restaurants. Bouli Bar opened its doors in July, and Boulette’s just re-opened last month for brunch service.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Not surprisingly, the menu at Bouli Bar is focused on their prized wood oven, and they’ve got the pizza list to prove it. Pizzas run the gamut from a simple \u003cem>za’atar\u003c/em> topped \u003cem>bianca\u003c/em> to elaborately topped creations like Turkish-spiced lamb or figs, lard, and \u003cem>proscuitto\u003c/em>. On this particular Wednesday, we took advantage of late-season produce and ordered the \u003cem>Fiori\u003c/em> with summer vegetable compote, capers, squash blossoms, and buffalo \u003cem>burrata\u003c/em> ($18.50). (Who, pray tell, can say no to burrata, the silky queen of fresh cheeses?) \u003c/p>\n\u003cfigure id=\"attachment_70264\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Fiori-pizza-lighter1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Fiori-pizza-lighter1.jpg\" alt=\"Bouli Bar’s Fiori pizza is topped with summer vegetable compote, capers, squash blossoms, and buffalo burrata ($18.50). Photo: Kate Williams\" width=\"610\" height=\"407\" class=\"size-full wp-image-70264\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bouli Bar’s Fiori pizza is topped with summer vegetable compote, capers, squash blossoms, and buffalo burrata ($18.50). Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Bouli Bar’s pizza is a particular breed of California pie. It is nothing like Anthony Magieri’s obsessively authentic pizzas at \u003ca href=\"http://www.unapizza.com/\">Una Pizza Napoletana\u003c/a> or even the twee thin-crusts found at \u003ca href=\"http://pizzeriadelfina.com/\">Delfina\u003c/a>. No, the pizza coming out of Bouli’s oven is a wood-fired flatbread with elaborate and carefully sourced toppings. Some, like the \u003cem>lola sempre\u003c/em>, Bouli Bar’s take on a margarita, look like traditional pizza. The Fiori, on the other hand, was of a different breed. \u003c/p>\n\u003cfigure id=\"attachment_70257\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Bouli-Bar-kitchen-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Bouli-Bar-kitchen-2.jpg\" alt=\"Behind the scenes in the Bouli Bar kitchen, with the wood hearth glowing in the background. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70257\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Behind the scenes in the Bouli Bar kitchen, with the wood hearth glowing in the background. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>That’s not to say that this breed is bad. In fact, the salty and sweet tapenade-esque compote was the perfect match for the voluptuous burrata, and the zucchini blossoms added a light, pretty touch. The hefty crust easily carried the weight of the heavy toppings; it was distinctly salty, but in the way that good French fries keep you coming back for more. If only the smoke from the oven was a bit more present in order to unite the blistered cornicione to with the toppings. \u003c/p>\n\u003cp>Even better than the pizza was the warm mushroom salad ($20)—in it, roasted pioppini, trumpet, and chanterelles were amplified by the heat and smoke of the oven to become more intense versions of themselves. A generous spritz of sherry vinegar and a shower of fresh herbs brightened the earthy fungi, and the crisp lavosh crackers add height, interest, and crunch.\u003c/p>\n\u003cfigure id=\"attachment_70255\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Warm-funghi-salad-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Warm-funghi-salad-2.jpg\" alt=\"The warm funghi salad is a masterful assemblage of roasted wild mushrooms, sherry vinegar, and fresh herbs served with crisp lavosh crackers. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70255\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The warm funghi salad is a masterful assemblage of roasted wild mushrooms, sherry vinegar, and fresh herbs served with crisp lavosh crackers. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Rounding out the menu are lettuce-based salads, a mezze spread, and an array of both plated desserts and pastries. Each of these items is visually stunning, plated with sensible, grounded artistry—avant-garde foams and bubbles have no place at these tables. The expansion has also included the addition of a fully stocked bar, so a small selection of cocktails are included on the drink menu alongside the fairly extensive wine list.\u003c/p>\n\u003cfigure id=\"attachment_70258\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Cookies-case-with-oils-from-larder1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Cookies-case-with-oils-from-larder1.jpg\" alt=\"Bouli Bar’s dessert menu includes cookies sold at the Larder. Options include cashew sesame shortbread and chocolate dipped coconut macaroons. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70258\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bouli Bar’s dessert menu includes cookies sold at the Larder. Options include cashew sesame shortbread and chocolate dipped coconut macaroons. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Is the food great enough to overcome the uncomfortable inconsistency in service? Of course, high-end fine-dining restaurants have a level of expected decorum to uphold, but given that Bouli Bar is an open-air semi-casual lunch spot in a high-traffic tourist area, they should expect a wide range of clientele and serve to each equally. It’s hard to fully endorse a restaurant that seems to care more for their customers with bottomless pocketbooks than those who simply want to splurge on a fancy, well-made pizza or mezze plate.\u003cbr>\n\u003cstrong>\u003cbr>\nInformation:\u003c/strong>\u003cbr>\n\u003ca href=\"http://bouletteslarder.com/\">Bouli Bar\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/4ulTjX\">Map\u003c/a>\u003cbr>\n1 Ferry Building Marketplace\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nPhone: (415) 399-1155\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Bouli-Bar/156091801246750\">Bouli Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bouletteslarder\">@bouletteslarder\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "TV Watch: Local \"Culinary Jams\" on Moveable Feast With Fine Cooking ",
"title": "TV Watch: Local \"Culinary Jams\" on Moveable Feast With Fine Cooking ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_70122\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/moveable-feast-dinner1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/moveable-feast-dinner1000.jpg\" alt=\"Chefs Jeffrey Saad, Cortney Burns and Pete Evans with dinner guests. Photo courtesy of Moveable Feast with Fine Cooking\" width=\"1000\" height=\"563\" class=\"size-full wp-image-70122\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Jeffrey Saad, Cortney Burns and Pete Evans with dinner guests. Photo courtesy of Moveable Feast with Fine Cooking\u003c/figcaption>\u003c/figure>\n\u003cp>This month marks the launch of a new \u003ca href=\"http://www.pbs.org/food/shows/moveable-feast-with-fine-cooking/\">13-episode TV series on PBS\u003c/a> that definitely subscribes to the \"go local\" theme while highlighting the skills of some noteworthy Bay Area chefs. \u003ca href=\"http://www.finecooking.com/moveablefeast/\">\u003cem>Moveable Feast With Fine Cooking\u003c/em>\u003c/a> is hosted by \u003ca href=\"http://www.peteevans.com.au/\">Pete Evans\u003c/a>, who sports a too-cute Australian accent and says things like “\u003ca href=\"http://en.wikipedia.org/wiki/Bob%27s_your_uncle\">Bob’s your uncle\u003c/a>” while cooking. He is a celebrity chef, author and restaurateur in his native land and adds a mellow touch and marked enthusiasm to the TV screen. \u003c/p>\n\u003cp>The series is a collaboration between \u003ca href=\"http://www.finecooking.com/\">Fine Cooking magazine\u003c/a> and Boston’s \u003ca href=\"http://www.wgbh.org/foodwine/index.cfm\">WGBH\u003c/a>. Each episode is set up for chefs and food experts to do something called \"culinary jams\" -- as good a descriptor as any for this type of creative journey that gives visual insight into a region's \u003cem>terroir\u003c/em>. A San Francisco episode that ends with a spice-centric group dinner at Cookhouse premieres on Saturday, September 14 (airs on KQED 9 Sat, Sep 21 at 8:30am) and features \u003ca href=\"http://www.bartartine.com/chef/\">Cortney Burns\u003c/a> and \u003ca href=\"http://www.jeffreysaad.com/\">Jeffrey Saad\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.finecooking.com/moveablefeast/episodes/cookhouse-san-francisco-california/\">\u003cstrong>Pete Evans said of the episode:\u003c/strong>\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>\"I think all chefs and food lovers have a soft spot for San Fran. I love the diversity and the push for organic and sustainable practices. Cortney Burns and Jeffrey Saad definitely know their town, and today was all about spice. We decided on a menu that would highlight cooking’s greatest secret... the use of intoxicating ingredients that turn humble ingredients into the sublime, with little fuss. Jeffrey played with galangal and shrimp to create a dish that anyone could master to rave reviews.\" \u003c/p>\n\u003cp>\"Meanwhile, Cortney's turning \u003ca href=\"http://www.tcho.com/\">TCHO\u003c/a>’s (a San Francisco chocolate maker) chocolate into a spice enhanced dessert with chili, ginger and other exotic/tantalizing spices from this amazing planet we share. And lastly, I thought I would take the humble roast chicken and give it a makeover with an Indonesian spice mix of turmeric, ginger, garlic, chili and kaffir lime.\"\u003c/p>\u003c/blockquote>\n\u003cp>There is a slightly staged vibe to the program and one can see that the chefs were well coached to give thoughtful, detailed remarks. Each chef diligently explains cooking tips like why they want to obtain fresh spices, or how important it is to season shellfish before putting it into a hot pan. Cortney Burns verbally riffs on the use of ginger and spicy heat in her intriguing forbidden rice \u003ca href=\"https://www.tcho.com/\">TCHO\u003c/a> chocolate dessert, and it is pleasing to see a female cook with definite chops get her share of the culinary spotlight or 'jam' as it were. As far as TV goes, the show is a fresh take on learning about how chefs operate and think while they search for ingredients and put them to good use in the kitchen—no irritating competition, trash talk, or judges here. Just cooking and feasting with chefs and their friends.\u003c/p>\n\u003cfigure id=\"attachment_70120\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/checfs-moveablefeast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/checfs-moveablefeast1000.jpg\" alt=\"Chefs Pete Evans and Cortney Burns at Cookhouse. Photo courtesy of Moveable Feast with Fine Cooking\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70120\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Pete Evans and Cortney Burns at Cookhouse. Photo courtesy of Moveable Feast with Fine Cooking\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Watch a preview of the series:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=kkicMBSiOo8]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Other chefs highlighted on Moveable Feast With Fine Cooking: \u003ca href=\"http://kqed.org/jacquespepin\">Jacques Pepin\u003c/a> (a familiar TV face to us all by now), \u003ca href=\"http://www.tvguide.com/tvshows/a-moveable-feast-with-fine-cooking-2013/episode-1-season-1/seattle-wa-chefs-tom-douglas-and-thierry-rautureau/583874\">Tom Douglas and Thierry Rautureau\u003c/a>, \u003ca href=\"http://www.annisarestaurant.com/people.htm\">Anita Lo\u003c/a>, \u003ca href=\"http://www.marcussamuelsson.com/\">Marcus Samuelsson\u003c/a>, \u003ca href=\"http://www.barbutonyc.com/bios.html\">Jonathan Waxman\u003c/a>, and \u003ca href=\"http://ateranyc.com/people/matthew-lightner/\">Matt Lightner\u003c/a>. The Bay Area jammers include \u003ca href=\"http://en.wikipedia.org/wiki/Christopher_Kostow\">Christopher Kostow\u003c/a>, \u003ca href=\"http://www.wisesonsdeli.com/about.html\">Leo Beckerman and Evan Bloom\u003c/a>; \u003ca href=\"https://twitter.com/RaviKapur\">Ravi Kapur\u003c/a> (who pulls off a beach banquet for 150), father-son team Chefs \u003ca href=\"http://www.marcforgione.com/who/\">Marc and Larry Forgione\u003c/a> with \u003ca href=\"http://www.chefscottsamuel.com/biography.html\">Scott Samuel\u003c/a>; and Sonoma powerhouse chefs \u003ca href=\"http://blackpigmeatco.com/\">Duskie Estes\u003c/a> and \u003ca href=\"http://starkrestaurants.com/about.html\">Mark Stark\u003c/a>.\u003c/p>\n\u003cp>Bay Area Bites caught up with some of the local Bay Area chefs to find out what the Moveable Feast filming process was like. Their comments have been edited for clarity and grammar. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like to work around the clock and access amazing ingredients for the TV production? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Christopher Kostow:\u003c/strong> The show was a simple representation of ingredients I work with every day in a region with incredible resources at my fingertips. This is how we cook everyday at The Restaurant, in a more elevated sense perhaps.\u003c/p>\n\u003cp>\u003cstrong>Evan Bloom:\u003c/strong> We had a great time visiting our good friend Taylor Boetticher over at \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> and were able to showcase our favorite charcuterie maker. Taylor makes our all-beef salami & we really enjoy working with him because he's so invested in each product he makes and so driven to make each one the best it can be, even if it means tinkering with recipes after he has a product that most people will find to be excellent.\u003c/p>\n\u003cp>\u003cstrong>Jeffrey Saad:\u003c/strong>The treasure hunt for the best ingredients is the true pleasure of cooking. It is the journey that brings you to the kitchen. I was traveling with my wife in Thailand last year and was determined to find the best of every dish on the streets. I was intrigued by the art of the balance between sweet, salty, bitter and sour (plus a little heat!) that the Thai bring. Coconut milk is the new \"cream\" and brings a subtle richness to every dish. The fish sauce was the salt and \u003cem>umami\u003c/em>, and the galangal root the aromatic bitter. Each ingredient is overwhelming on its own but together they make magic, taking your tongue on a mystery ride of pleasure. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How is the filming similar and different than restaurant cooking?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Christopher Kostow:\u003c/strong> It was interesting, I’ve never been on a show like that before where you were demoing a dish outdoors. The stopping and starting threw me off, but we got the hang of it towards the end. \u003c/p>\n\u003cp>\u003cstrong>Evan Bloom:\u003c/strong> This was a new experience for us -- we'd never cooked on television or in front of a crowd. You really have to think about each step and why you do it the way you do and how to make it more deliberate for the viewer. There were a couple of shots we had to do multiple times which is something we were not used to but the crew was great and the whole thing was much more organic than I expected. Of course, we were cooking for our friends which makes things a little more mellow but being able to cook shoulder to shoulder with Christopher and Pete was an amazing experience we are most humbled by.\u003c/p>\n\u003cp>\u003cstrong>Jeffrey Saad:\u003c/strong> Shooting the show was a blast. Pete Evans brought his down-under \"no worries\" joy to the group. We learned from each other while cooking away. What was different than restaurant cooking was the fact that we were cooking for a huge group of friends. It was more like a dinner party (with the usual intensity of timing that comes with that!) than a restaurant setting. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Many times in TV cooking shows there are goofs--someone packed cilantro instead of mint, or the pizzelle is not sealed, so ice cream is melting while you eat it, and you have to keep smiling and talking. Anything like that happen?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Christopher Kostow:\u003c/strong> Honestly, I was really surprised that something like that didn’t happen! When I pulled the casserole out of the oven and flipped the pan over onto a plate, I was so sure it was going to be broken or stick to the pan. It came out perfectly, just gorgeous, and we got that on tape.\u003c/p>\n\u003cp>\u003cstrong>Evan Bloom:\u003c/strong> Fortunately, I was so nervous when I packed up our things that I double and triple checked everything and we were set!\u003c/p>\n\u003cp>\u003cstrong>Jeffrey Saad:\u003c/strong> Chaos is in our blood or we could never be in the restaurant business! We were goofs in general but as far as the food went, we were surprisingly goof-free! If I had to pick something I would say that the stove did not have the BTU's (volume of hot gas) I needed for the wok. That is the key to great wok cooking. As a result I had to get the wok smoking hot and do multiple smaller batches to feed the group of 20. \u003c/p>\n\u003cp>\u003cstrong>Program Information\u003c/strong>:\u003cbr>\nWebsite: \u003ca href=\"http://www.finecooking.com/moveablefeast/\">Moveable Feast with Fine Cooking\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FineCookingTV\">Moveable Feast with Fine Cooking\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/finecookingtv\">@FineCookingTV\u003c/a>\u003c/p>\n\u003ch3>\u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=21732\">Moveable Feast with Fine Cooking airs on KQED 9\u003c/a>\u003c/h3>\n\u003cp>\u003cstrong>Here are the episodes currently scheduled to air on KQED 9.\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.finecooking.tv/moveablefeast/schedule.aspx\">Find out airing schedule on other local PBS stations\u003c/a>\u003c/p>\n\u003cp>Sat, Sep 14, 2013 -- 8:30am\u003cbr>\nSeattle, WA: Chefs Tom Douglas and Thierry Rautureau \u003c/p>\n\u003cp>Sat, Sep 21, 2013 -- 8:30am\u003cbr>\nSan Francisco, CA: Chefs Jeffrey Saad and Cortney Burns \u003c/p>\n\u003cp>Sat, Sep 28, 2013 -- 8:30am\u003cbr>\nMillstone Farm, CT: Chefs Jacques Pepin, Bill Taibe and Tim LaBant\u003c/p>\n\u003cp>Sat, Oct 5, 2013 -- 8:30am\u003cbr>\nCulinary Institute of America, CA: Chefs Marc and Larry Forgione and Scott Samuel \u003c/p>\n\u003cp>Sat, Oct 12, 2013 -- 8:30am\u003cbr>\nWestport, MA: Chef Chris Schlesinger and Doc Willoughby\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Sat, Oct 26, 2013 -- 8:30am\u003cbr>\nSecret Sea Cove, CA: Chef Ravi Kapur \u003c/p>\n\n",
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"excerpt": "This month marks the launch of a new 13-episode TV series on PBS that definitely subscribes to the “go local” theme while highlighting the skills of some noteworthy Bay Area chefs. The San Francisco episode premieres September 14 but airs on KQED 9 Saturday September 21.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70122\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/moveable-feast-dinner1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/moveable-feast-dinner1000.jpg\" alt=\"Chefs Jeffrey Saad, Cortney Burns and Pete Evans with dinner guests. Photo courtesy of Moveable Feast with Fine Cooking\" width=\"1000\" height=\"563\" class=\"size-full wp-image-70122\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Jeffrey Saad, Cortney Burns and Pete Evans with dinner guests. Photo courtesy of Moveable Feast with Fine Cooking\u003c/figcaption>\u003c/figure>\n\u003cp>This month marks the launch of a new \u003ca href=\"http://www.pbs.org/food/shows/moveable-feast-with-fine-cooking/\">13-episode TV series on PBS\u003c/a> that definitely subscribes to the \"go local\" theme while highlighting the skills of some noteworthy Bay Area chefs. \u003ca href=\"http://www.finecooking.com/moveablefeast/\">\u003cem>Moveable Feast With Fine Cooking\u003c/em>\u003c/a> is hosted by \u003ca href=\"http://www.peteevans.com.au/\">Pete Evans\u003c/a>, who sports a too-cute Australian accent and says things like “\u003ca href=\"http://en.wikipedia.org/wiki/Bob%27s_your_uncle\">Bob’s your uncle\u003c/a>” while cooking. He is a celebrity chef, author and restaurateur in his native land and adds a mellow touch and marked enthusiasm to the TV screen. \u003c/p>\n\u003cp>The series is a collaboration between \u003ca href=\"http://www.finecooking.com/\">Fine Cooking magazine\u003c/a> and Boston’s \u003ca href=\"http://www.wgbh.org/foodwine/index.cfm\">WGBH\u003c/a>. Each episode is set up for chefs and food experts to do something called \"culinary jams\" -- as good a descriptor as any for this type of creative journey that gives visual insight into a region's \u003cem>terroir\u003c/em>. A San Francisco episode that ends with a spice-centric group dinner at Cookhouse premieres on Saturday, September 14 (airs on KQED 9 Sat, Sep 21 at 8:30am) and features \u003ca href=\"http://www.bartartine.com/chef/\">Cortney Burns\u003c/a> and \u003ca href=\"http://www.jeffreysaad.com/\">Jeffrey Saad\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.finecooking.com/moveablefeast/episodes/cookhouse-san-francisco-california/\">\u003cstrong>Pete Evans said of the episode:\u003c/strong>\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>\"I think all chefs and food lovers have a soft spot for San Fran. I love the diversity and the push for organic and sustainable practices. Cortney Burns and Jeffrey Saad definitely know their town, and today was all about spice. We decided on a menu that would highlight cooking’s greatest secret... the use of intoxicating ingredients that turn humble ingredients into the sublime, with little fuss. Jeffrey played with galangal and shrimp to create a dish that anyone could master to rave reviews.\" \u003c/p>\n\u003cp>\"Meanwhile, Cortney's turning \u003ca href=\"http://www.tcho.com/\">TCHO\u003c/a>’s (a San Francisco chocolate maker) chocolate into a spice enhanced dessert with chili, ginger and other exotic/tantalizing spices from this amazing planet we share. And lastly, I thought I would take the humble roast chicken and give it a makeover with an Indonesian spice mix of turmeric, ginger, garlic, chili and kaffir lime.\"\u003c/p>\u003c/blockquote>\n\u003cp>There is a slightly staged vibe to the program and one can see that the chefs were well coached to give thoughtful, detailed remarks. Each chef diligently explains cooking tips like why they want to obtain fresh spices, or how important it is to season shellfish before putting it into a hot pan. Cortney Burns verbally riffs on the use of ginger and spicy heat in her intriguing forbidden rice \u003ca href=\"https://www.tcho.com/\">TCHO\u003c/a> chocolate dessert, and it is pleasing to see a female cook with definite chops get her share of the culinary spotlight or 'jam' as it were. As far as TV goes, the show is a fresh take on learning about how chefs operate and think while they search for ingredients and put them to good use in the kitchen—no irritating competition, trash talk, or judges here. Just cooking and feasting with chefs and their friends.\u003c/p>\n\u003cfigure id=\"attachment_70120\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/checfs-moveablefeast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/checfs-moveablefeast1000.jpg\" alt=\"Chefs Pete Evans and Cortney Burns at Cookhouse. Photo courtesy of Moveable Feast with Fine Cooking\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70120\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Pete Evans and Cortney Burns at Cookhouse. Photo courtesy of Moveable Feast with Fine Cooking\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Watch a preview of the series:\u003c/strong>\u003cbr>\n\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/kkicMBSiOo8'\n title='//www.youtube.com/embed/kkicMBSiOo8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Other chefs highlighted on Moveable Feast With Fine Cooking: \u003ca href=\"http://kqed.org/jacquespepin\">Jacques Pepin\u003c/a> (a familiar TV face to us all by now), \u003ca href=\"http://www.tvguide.com/tvshows/a-moveable-feast-with-fine-cooking-2013/episode-1-season-1/seattle-wa-chefs-tom-douglas-and-thierry-rautureau/583874\">Tom Douglas and Thierry Rautureau\u003c/a>, \u003ca href=\"http://www.annisarestaurant.com/people.htm\">Anita Lo\u003c/a>, \u003ca href=\"http://www.marcussamuelsson.com/\">Marcus Samuelsson\u003c/a>, \u003ca href=\"http://www.barbutonyc.com/bios.html\">Jonathan Waxman\u003c/a>, and \u003ca href=\"http://ateranyc.com/people/matthew-lightner/\">Matt Lightner\u003c/a>. The Bay Area jammers include \u003ca href=\"http://en.wikipedia.org/wiki/Christopher_Kostow\">Christopher Kostow\u003c/a>, \u003ca href=\"http://www.wisesonsdeli.com/about.html\">Leo Beckerman and Evan Bloom\u003c/a>; \u003ca href=\"https://twitter.com/RaviKapur\">Ravi Kapur\u003c/a> (who pulls off a beach banquet for 150), father-son team Chefs \u003ca href=\"http://www.marcforgione.com/who/\">Marc and Larry Forgione\u003c/a> with \u003ca href=\"http://www.chefscottsamuel.com/biography.html\">Scott Samuel\u003c/a>; and Sonoma powerhouse chefs \u003ca href=\"http://blackpigmeatco.com/\">Duskie Estes\u003c/a> and \u003ca href=\"http://starkrestaurants.com/about.html\">Mark Stark\u003c/a>.\u003c/p>\n\u003cp>Bay Area Bites caught up with some of the local Bay Area chefs to find out what the Moveable Feast filming process was like. Their comments have been edited for clarity and grammar. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like to work around the clock and access amazing ingredients for the TV production? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Christopher Kostow:\u003c/strong> The show was a simple representation of ingredients I work with every day in a region with incredible resources at my fingertips. This is how we cook everyday at The Restaurant, in a more elevated sense perhaps.\u003c/p>\n\u003cp>\u003cstrong>Evan Bloom:\u003c/strong> We had a great time visiting our good friend Taylor Boetticher over at \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> and were able to showcase our favorite charcuterie maker. Taylor makes our all-beef salami & we really enjoy working with him because he's so invested in each product he makes and so driven to make each one the best it can be, even if it means tinkering with recipes after he has a product that most people will find to be excellent.\u003c/p>\n\u003cp>\u003cstrong>Jeffrey Saad:\u003c/strong>The treasure hunt for the best ingredients is the true pleasure of cooking. It is the journey that brings you to the kitchen. I was traveling with my wife in Thailand last year and was determined to find the best of every dish on the streets. I was intrigued by the art of the balance between sweet, salty, bitter and sour (plus a little heat!) that the Thai bring. Coconut milk is the new \"cream\" and brings a subtle richness to every dish. The fish sauce was the salt and \u003cem>umami\u003c/em>, and the galangal root the aromatic bitter. Each ingredient is overwhelming on its own but together they make magic, taking your tongue on a mystery ride of pleasure. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How is the filming similar and different than restaurant cooking?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Christopher Kostow:\u003c/strong> It was interesting, I’ve never been on a show like that before where you were demoing a dish outdoors. The stopping and starting threw me off, but we got the hang of it towards the end. \u003c/p>\n\u003cp>\u003cstrong>Evan Bloom:\u003c/strong> This was a new experience for us -- we'd never cooked on television or in front of a crowd. You really have to think about each step and why you do it the way you do and how to make it more deliberate for the viewer. There were a couple of shots we had to do multiple times which is something we were not used to but the crew was great and the whole thing was much more organic than I expected. Of course, we were cooking for our friends which makes things a little more mellow but being able to cook shoulder to shoulder with Christopher and Pete was an amazing experience we are most humbled by.\u003c/p>\n\u003cp>\u003cstrong>Jeffrey Saad:\u003c/strong> Shooting the show was a blast. Pete Evans brought his down-under \"no worries\" joy to the group. We learned from each other while cooking away. What was different than restaurant cooking was the fact that we were cooking for a huge group of friends. It was more like a dinner party (with the usual intensity of timing that comes with that!) than a restaurant setting. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Many times in TV cooking shows there are goofs--someone packed cilantro instead of mint, or the pizzelle is not sealed, so ice cream is melting while you eat it, and you have to keep smiling and talking. Anything like that happen?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Christopher Kostow:\u003c/strong> Honestly, I was really surprised that something like that didn’t happen! When I pulled the casserole out of the oven and flipped the pan over onto a plate, I was so sure it was going to be broken or stick to the pan. It came out perfectly, just gorgeous, and we got that on tape.\u003c/p>\n\u003cp>\u003cstrong>Evan Bloom:\u003c/strong> Fortunately, I was so nervous when I packed up our things that I double and triple checked everything and we were set!\u003c/p>\n\u003cp>\u003cstrong>Jeffrey Saad:\u003c/strong> Chaos is in our blood or we could never be in the restaurant business! We were goofs in general but as far as the food went, we were surprisingly goof-free! If I had to pick something I would say that the stove did not have the BTU's (volume of hot gas) I needed for the wok. That is the key to great wok cooking. 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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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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
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