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"content": "\u003cfigure id=\"attachment_69806\" class=\"wp-caption aligncenter\" style=\"max-width: 550px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Liza-by-Todd-Brilliant.jpg\">\u003cimg class=\"size-full wp-image-69806\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Liza-by-Todd-Brilliant.jpg\" alt=\"Chef Liza Shaw. Photo by Todd Brilliant\" width=\"550\" height=\"550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Liza Shaw. Photo by Todd Brilliant\u003c/figcaption>\u003c/figure>\n\u003cp>For those who pine for an East Coast-style sub sandwich fix, complete with the chunky pickled pepper spread known as \"hots,\" the opening of \u003ca href=\"https://www.facebook.com/MeriganSubShop\">Merigan Sub Shop\u003c/a> from Chef Liza Shaw should be on your culinary radar. Shaw's SoMa project is opening next month on the same street as Chronicle Books and 7x7 Magazine's headquarters -- which happens to be around the corner from the \u003ca href=\"http://sanfrancisco.giants.mlb.com/sf/ballpark/index.jsp\">Giants home stadium\u003c/a>. Highlights aside from the menu of meaty and veg-tastic sandwiches include: meatballs (enough said!), red wine on tap from \u003ca href=\"http://www.untivineyards.com/\">Unti Vineyards\u003c/a>, daily whole animal butchery, and turkey and roast beef made in house.\u003c/p>\n\u003cp>Shaw lives in San Francisco and hails from Baltimore. She talked with Bay Area Bites recently about her plans and confirmed that East Coast hoagie shops were the inspiration for her shop—and yes, there are plans for more shops if all goes well. Recently, \u003ca href=\"http://www.tablehopper.com/chatterbox/coming-in-september-from-liza-shaw-merigan-sub-shop/\">Tablehopper reported\u003c/a> on Shaw's menu highlights including: “a porchetta sandwich, a terrina with coppa di testa and pork liver terrina, housemade meatballs, spicy Italian sausage, and of course a killer Italian combo” and Shaw told BAB about her plans to include sides of \u003cem>ceci\u003c/em> bean fritters and Italian shaved ice and \u003cem>zeppole\u003c/em> pastries for dessert.\u003c/p>\n\u003cfigure id=\"attachment_69805\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/roast-pork-liza.jpg\">\u003cimg class=\"size-full wp-image-69805\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/roast-pork-liza.jpg\" alt=\"Roast pork Arista sandwich. Photo courtesy of Merigan Sub Shop\" width=\"720\" height=\"703\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast pork Arista sandwich. Photo courtesy of Merigan Sub Shop\u003c/figcaption>\u003c/figure>\n\u003cp>The chef was on the opening team for \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>, and is considered something of a pizza and pasta badass. While she waited and negotiated the perfect space for her sub shop to come about—the current location of \u003ca href=\"http://hardwaterbar.com/\">Hard Water\u003c/a> was almost a go for a bit—she worked as consulting chef up north on the pizza programs for \u003ca href=\"http://pizzandohealdsburg.com/\">Pizzando\u003c/a> and \u003ca href=\"http://www.redd-wood.com/\">Redd Wood\u003c/a> restaurants, respectively. Shaw has also had stints at \u003ca href=\"http://www.acquerello.com/\">Acquerello\u003c/a> and is a graduate of the California Culinary Academy. Her comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What does Merigan mean?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> \u003cem>Merigano\u003c/em> is a phrase that was used by Italians for people who aren’t Italian. I’m not Italian.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you see the shop as high end?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> I don’t know. I wouldn’t say upscale for this shop. I think I want it to be sandwiches that are done restaurant style. We are going to be cooking everything here: grinding the meat, making the sausage, butchering the pigs. The same values I have at home or in a restaurant will be there, but put into a sandwich. So you’ll see upscale preparation, and my techniques and ethics. But still, it’s just a sandwich when you get it but you know some thought, care and love has gone into it. I’m still going to be going to farmers’ markets and sourcing locally from \u003ca href=\"http://llanoseco.com/\">Llano Seco\u003c/a>, a place that has great pigs and is getting a beef program going.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are doing things by hand here, and sourcing bread that will be a seeded roll or unseeded roll. Another touch is your pickling program and use of “hots” for the sandwiches.\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> Back East, you get a pickled pepper chunky spread called hots with your sandwiches. No one really does that out here and so two years ago I was looking at spaces and thought everything would open a lot faster. I got a million tomatoes and peppers and started making a tomato \u003cem>conserva\u003c/em> to put on the sandwiches. That was two years ago. For a long time, my bottom shelf on my fridge was pickled stuff.\u003c/p>\n\u003cfigure id=\"attachment_69807\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/pickled-eggs.jpg\">\u003cimg class=\"size-full wp-image-69807\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/pickled-eggs.jpg\" alt=\"Pickled Eggs. Photo courtesy of Merigan Sub Shop\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pickled Eggs. Photo courtesy of Merigan Sub Shop\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: The spot is set up for to-go orders and you have wisely decided to include soup, which is great for our chilly Indian summers.\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> You kind of have to do a soup and my fail safe soup is called “beans, greens and protein” a great use for turkey or meat. I can do a vegetarian one as well, and probably will.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Whole animal butchery is a skill you definitely have. Can guests expect to see you doing butchery here, behind the counter?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> If the space allows. I imagine prep for butchery and grinding could happen early morning or before service. We’ll probably go through a pig and a half every week--it could be more, we’ll see.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have partners for this business?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> No, it’s just me. It’s crazy.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Has anyone been walking you through the process?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> For sure. \u003ca href=\"http://www.aocsf.com/Laurie.html\">Laurie Aaronson\u003c/a>. She’s very involved. Between \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a> and \u003ca href=\"http://statebirdsf.com/\">State Bird\u003c/a> here we have six or seven of the same investors, the same lawyer, the same consultant. It’s funny, because I better do well, since these other two restaurants are doing well. The investors think it’s so fun to invest in restaurants.\u003c/p>\n\u003cp>Seeking investors was fairly painless. Laurie had a friend in business school. Then he invited his friend. Then a friend of Melissa Perello’s came on. All of the sudden I have this great community. My friend Andy from college invested. The investors have been equal parts A16 regulars, family, friends and people who are three degrees of separation.\u003c/p>\n\u003cfigure id=\"attachment_69808\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/972034_221070778051700_961430478_n.jpg\">\u003cimg class=\"size-full wp-image-69808\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/972034_221070778051700_961430478_n.jpg\" alt=\"The Buildout coming together. Photo courtesy of Merigan Sub Shop\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Buildout coming together. Photo courtesy of Merigan Sub Shop\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: A lot of your friends and friends of friends are helping make this a reality.\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> My graphic designer is Robert Van Horne, and he also did Frances and Bel Campo. He does a lot of wine labels and did my logo and signage, website, and menus. Robert is a friend from Middlebury College and a former A16 food runner. Jen Corteville of Yellow House Design did the design work and is one of my best friends. Iain Rizzo of Healdsburg is making my tables and he also made tables at \u003ca href=\"http://campo-fina.com/\">Campo Fina\u003c/a> and \u003ca href=\"http://www.scopahealdsburg.com/\">Scopa\u003c/a> in Healdsburg. The table at the bar will be made out of wood from a sycamore tree. That same tree was used for the communal table at \u003ca href=\"http://thespinstersisters.com/press/\">Spinster Sisters\u003c/a> in Santa Rosa. Liza Hinman is the chef there. We're both chefs, and both named Liza, and have been best friends since college.\u003c/p>\n\u003cp>I want to look out every day and say to myself here, someone I’m friends with helped me.\u003c/p>\n\u003cp>I have a group of people that I do info sourcing: call Thomas Mcnaughton from \u003ca href=\"http://www.centralkitchensf.com/\">Central Kitchen\u003c/a> or Melissa Perello from \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>, Stuart Brioza from \u003ca href=\"http://statebirdsf.com/\">State Bird\u003c/a> or the guys from \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a>, “OK is $104 a month a good price for a dishwasher?” They’ll tell me, “Yeah, go for it.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://merigansubshop.com/\">Merigan Sub Shop\u003c/a>\u003cbr>\n636 Second Street\u003cbr>\nSan Francisco, California 94107\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MeriganSubShop\">Merigan Sub Shop\u003c/a>\u003c/p>\n\n",
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"excerpt": "Chef Liza Shaw has worked in some of the hottest Bay Area restaurants: Redd Wood, Pizzando and A16. Now she is gearing up to open her own place near the Giants ballpark: Merigan Sub Shop. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_69806\" class=\"wp-caption aligncenter\" style=\"max-width: 550px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Liza-by-Todd-Brilliant.jpg\">\u003cimg class=\"size-full wp-image-69806\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Liza-by-Todd-Brilliant.jpg\" alt=\"Chef Liza Shaw. Photo by Todd Brilliant\" width=\"550\" height=\"550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Liza Shaw. Photo by Todd Brilliant\u003c/figcaption>\u003c/figure>\n\u003cp>For those who pine for an East Coast-style sub sandwich fix, complete with the chunky pickled pepper spread known as \"hots,\" the opening of \u003ca href=\"https://www.facebook.com/MeriganSubShop\">Merigan Sub Shop\u003c/a> from Chef Liza Shaw should be on your culinary radar. Shaw's SoMa project is opening next month on the same street as Chronicle Books and 7x7 Magazine's headquarters -- which happens to be around the corner from the \u003ca href=\"http://sanfrancisco.giants.mlb.com/sf/ballpark/index.jsp\">Giants home stadium\u003c/a>. Highlights aside from the menu of meaty and veg-tastic sandwiches include: meatballs (enough said!), red wine on tap from \u003ca href=\"http://www.untivineyards.com/\">Unti Vineyards\u003c/a>, daily whole animal butchery, and turkey and roast beef made in house.\u003c/p>\n\u003cp>Shaw lives in San Francisco and hails from Baltimore. She talked with Bay Area Bites recently about her plans and confirmed that East Coast hoagie shops were the inspiration for her shop—and yes, there are plans for more shops if all goes well. Recently, \u003ca href=\"http://www.tablehopper.com/chatterbox/coming-in-september-from-liza-shaw-merigan-sub-shop/\">Tablehopper reported\u003c/a> on Shaw's menu highlights including: “a porchetta sandwich, a terrina with coppa di testa and pork liver terrina, housemade meatballs, spicy Italian sausage, and of course a killer Italian combo” and Shaw told BAB about her plans to include sides of \u003cem>ceci\u003c/em> bean fritters and Italian shaved ice and \u003cem>zeppole\u003c/em> pastries for dessert.\u003c/p>\n\u003cfigure id=\"attachment_69805\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/roast-pork-liza.jpg\">\u003cimg class=\"size-full wp-image-69805\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/roast-pork-liza.jpg\" alt=\"Roast pork Arista sandwich. Photo courtesy of Merigan Sub Shop\" width=\"720\" height=\"703\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast pork Arista sandwich. Photo courtesy of Merigan Sub Shop\u003c/figcaption>\u003c/figure>\n\u003cp>The chef was on the opening team for \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>, and is considered something of a pizza and pasta badass. While she waited and negotiated the perfect space for her sub shop to come about—the current location of \u003ca href=\"http://hardwaterbar.com/\">Hard Water\u003c/a> was almost a go for a bit—she worked as consulting chef up north on the pizza programs for \u003ca href=\"http://pizzandohealdsburg.com/\">Pizzando\u003c/a> and \u003ca href=\"http://www.redd-wood.com/\">Redd Wood\u003c/a> restaurants, respectively. Shaw has also had stints at \u003ca href=\"http://www.acquerello.com/\">Acquerello\u003c/a> and is a graduate of the California Culinary Academy. Her comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What does Merigan mean?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> \u003cem>Merigano\u003c/em> is a phrase that was used by Italians for people who aren’t Italian. I’m not Italian.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you see the shop as high end?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> I don’t know. I wouldn’t say upscale for this shop. I think I want it to be sandwiches that are done restaurant style. We are going to be cooking everything here: grinding the meat, making the sausage, butchering the pigs. The same values I have at home or in a restaurant will be there, but put into a sandwich. So you’ll see upscale preparation, and my techniques and ethics. But still, it’s just a sandwich when you get it but you know some thought, care and love has gone into it. I’m still going to be going to farmers’ markets and sourcing locally from \u003ca href=\"http://llanoseco.com/\">Llano Seco\u003c/a>, a place that has great pigs and is getting a beef program going.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are doing things by hand here, and sourcing bread that will be a seeded roll or unseeded roll. Another touch is your pickling program and use of “hots” for the sandwiches.\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> Back East, you get a pickled pepper chunky spread called hots with your sandwiches. No one really does that out here and so two years ago I was looking at spaces and thought everything would open a lot faster. I got a million tomatoes and peppers and started making a tomato \u003cem>conserva\u003c/em> to put on the sandwiches. That was two years ago. For a long time, my bottom shelf on my fridge was pickled stuff.\u003c/p>\n\u003cfigure id=\"attachment_69807\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/pickled-eggs.jpg\">\u003cimg class=\"size-full wp-image-69807\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/pickled-eggs.jpg\" alt=\"Pickled Eggs. Photo courtesy of Merigan Sub Shop\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pickled Eggs. Photo courtesy of Merigan Sub Shop\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: The spot is set up for to-go orders and you have wisely decided to include soup, which is great for our chilly Indian summers.\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> You kind of have to do a soup and my fail safe soup is called “beans, greens and protein” a great use for turkey or meat. I can do a vegetarian one as well, and probably will.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Whole animal butchery is a skill you definitely have. Can guests expect to see you doing butchery here, behind the counter?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> If the space allows. I imagine prep for butchery and grinding could happen early morning or before service. We’ll probably go through a pig and a half every week--it could be more, we’ll see.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have partners for this business?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> No, it’s just me. It’s crazy.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Has anyone been walking you through the process?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> For sure. \u003ca href=\"http://www.aocsf.com/Laurie.html\">Laurie Aaronson\u003c/a>. She’s very involved. Between \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a> and \u003ca href=\"http://statebirdsf.com/\">State Bird\u003c/a> here we have six or seven of the same investors, the same lawyer, the same consultant. It’s funny, because I better do well, since these other two restaurants are doing well. The investors think it’s so fun to invest in restaurants.\u003c/p>\n\u003cp>Seeking investors was fairly painless. Laurie had a friend in business school. Then he invited his friend. Then a friend of Melissa Perello’s came on. All of the sudden I have this great community. My friend Andy from college invested. The investors have been equal parts A16 regulars, family, friends and people who are three degrees of separation.\u003c/p>\n\u003cfigure id=\"attachment_69808\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/972034_221070778051700_961430478_n.jpg\">\u003cimg class=\"size-full wp-image-69808\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/972034_221070778051700_961430478_n.jpg\" alt=\"The Buildout coming together. Photo courtesy of Merigan Sub Shop\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Buildout coming together. Photo courtesy of Merigan Sub Shop\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: A lot of your friends and friends of friends are helping make this a reality.\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> My graphic designer is Robert Van Horne, and he also did Frances and Bel Campo. He does a lot of wine labels and did my logo and signage, website, and menus. Robert is a friend from Middlebury College and a former A16 food runner. Jen Corteville of Yellow House Design did the design work and is one of my best friends. Iain Rizzo of Healdsburg is making my tables and he also made tables at \u003ca href=\"http://campo-fina.com/\">Campo Fina\u003c/a> and \u003ca href=\"http://www.scopahealdsburg.com/\">Scopa\u003c/a> in Healdsburg. The table at the bar will be made out of wood from a sycamore tree. That same tree was used for the communal table at \u003ca href=\"http://thespinstersisters.com/press/\">Spinster Sisters\u003c/a> in Santa Rosa. Liza Hinman is the chef there. We're both chefs, and both named Liza, and have been best friends since college.\u003c/p>\n\u003cp>I want to look out every day and say to myself here, someone I’m friends with helped me.\u003c/p>\n\u003cp>I have a group of people that I do info sourcing: call Thomas Mcnaughton from \u003ca href=\"http://www.centralkitchensf.com/\">Central Kitchen\u003c/a> or Melissa Perello from \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>, Stuart Brioza from \u003ca href=\"http://statebirdsf.com/\">State Bird\u003c/a> or the guys from \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a>, “OK is $104 a month a good price for a dishwasher?” They’ll tell me, “Yeah, go for it.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://merigansubshop.com/\">Merigan Sub Shop\u003c/a>\u003cbr>\n636 Second Street\u003cbr>\nSan Francisco, California 94107\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MeriganSubShop\">Merigan Sub Shop\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Oakland Social: Five comfort food date nights in Oakland",
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"content": "\u003cfigure id=\"attachment_69729\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/homeroom_2-659x406.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/homeroom_2-659x406.jpg\" alt=\"Erin Wade, center, is the co-owner of Homeroom, a new American cuisine restaurant on 40th Street in Oakland, Calif. Homeroom, whose menu features ten varieties of mac 'n cheese made with local artisanal cheeses, opened on Valentine's Day to a sold-out crowd. Photo: Bonnie Chan\" width=\"659\" height=\"406\" class=\"size-full wp-image-69729\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Erin Wade, center, is the co-owner of Homeroom, a new American cuisine restaurant Oakland. Homeroom's menu features ten varieties of mac 'n cheese made with local artisanal cheeses. Photo: Bonnie Chan\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/bonnafied/\">Bonnie Chan\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/09/oakland-social-five-comfort-food-date-nights-in-oakland/\">Oakland Local\u003c/a> (9/6/13)\u003c/p>\n\u003cp>As we come into the last days of summer and as the shadows grow long earlier in the day, I find myself craving the nostalgic heartiness of mac and cheese, pulled pork and creamy polenta — all of the things one might generally define as comfort food — as though getting ready to hibernate for the winter.\u003c/p>\n\u003cp>And as people throughout the ages have found, both comfort food and hibernation are usually better as shared activities.\u003c/p>\n\u003cp>Hence, we’ve compiled five suggestions for hearty, food-centric date nights, emphasizing the kinds of comforting fare that might, even on a first or second date, encourage culinary come-to-Jesus moments and “Oh man, you have to try this” familiarity.\u003c/p>\n\u003cp>Note that the following date suggestions follow a very specific date night formula, i.e., good cheap to mid-priced food followed by cultural diversion (Oakland is happily awash in movie theaters, live music and museum exhibits) followed by dessert and/or a nightcap, because why mess with a good formula? That said, by all means take advantage of all that Oakland’s commercial neighborhoods have to offer by way of shops, hot beverages, unusual make-out spots and the kind of spontaneous synchronous moments that might emerge when good food meets flying sparks.\u003c/p>\n\u003ch3>1. JACK LONDON SQUARE: SOUL FOOD AND JAZZ\u003c/h3>\n\u003cp>\u003ca href=\"http://souleyvegan.com/\">Souley Vegan\u003c/a> (301 Broadway, Oakland) offers, hands down, some of the most ecstatic-tasting food around, and its vegan-friendliness is an added bonus. From savory Southern fried tofu to vegan mac and cheese, the main difficulty here might lie in choosing just a handful of things off of the menu. Alternatively, if you or your date are more interested in a carnivorous meal, \u003ca href=\"http://www.eandjbbq.com/\">Everett and Jones\u003c/a> (126 Broadway, Oakland) offers hearty piles of succulent barbecued meat unsullied by greens or grains. Afterward, you can fight off a pleasant food coma with a jazz show at \u003ca href=\"http://www.yoshis.com/oakland\">Yoshi’s Oakland\u003c/a> (510 Embarcadero West, Oakland) or a movie at \u003ca href=\"http://www.regmovies.com/Theatres/Theatre-Folder/Regal-Jack-London-Stadium-9-2569\">Regal Jack London\u003c/a> (100 Washington St., Oakland), where Tuesday showings at just $5. Yoshi’s is also a great casual-but-classy destination for cocktails and dessert.\u003c/p>\n\u003cfigure id=\"attachment_69733\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/souley_vegan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/souley_vegan.jpg\" alt=\"Southern fried tofu sandwich at Souley Vegan (Photo courtesy Souley Vegan)\" width=\"1024\" height=\"680\" class=\"size-full wp-image-69733\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Southern fried tofu sandwich at Souley Vegan (Photo courtesy Souley Vegan)\u003c/figcaption>\u003c/figure>\n\u003ch3>2. UPTOWN OAKLAND: SO MANY OPTIONS, SO FEW BELLIES\u003c/h3>\n\u003cp>If you’re catching a show at the Fox Theater, Uptown Nightclub, Paramount or another venue in Uptown Oakland, there are any number of comfort food options to choose from. On the pricier side, \u003ca href=\"http://www.picanrestaurant.com/\">Picán\u003c/a> (2295 Broadway, Oakland) dishes up Southern cuisine that has garnered a devoted following and rave reviews. James Syhabout’s \u003ca href=\"http://www.hawkerfare.com/\">Hawker Fare\u003c/a> (2300 Webster St., Oakland) offers crispy fried chicken, fatty pork belly and creamy rice pudding in an upscale take on Asian street food. Our recommendations if you’re going for a more casual vibe: \u003ca href=\"http://sd.222.to/index.php\">Shan Dong\u003c/a> (328 10th St., Oakland) in Oakland Chinatown, a bustling hole-in-the-wall that will win your belly over with chewy hand-pulled noodles and savory dumplings; or \u003ca href=\"http://iamrudy.com/\">Rudy’s Can’t Fail Cafe\u003c/a> (1805 Telegraph Ave., Oakland) for diner-style staples and breakfast for dinner. As an added bonus, throw a pebble in Uptown Oakland these days and you’ll hit a date-night-worthy bar.\u003c/p>\n\u003cfigure id=\"attachment_69731\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rudys_cant_fail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rudys_cant_fail.jpg\" alt=\"As Rudy’s Can’t Fail says, “Never too early or late to eat a burger.” (Photo courtesy Rudy’s Can’t Fail Cafe)\" width=\"960\" height=\"639\" class=\"size-full wp-image-69731\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">As Rudy’s Can’t Fail says, “Never too early or late to eat a burger.” (Photo courtesy Rudy’s Can’t Fail Cafe)\u003c/figcaption>\u003c/figure>\n\u003ch3>3. TEMESCAL/PIEDMONT AVENUE: A WHOLESOME BACK-TO-SCHOOL NIGHT\u003c/h3>\n\u003cp>By now, \u003ca href=\"http://homeroom510.com/\">Homeroom\u003c/a> (400 40th St., Oakland) has made a name for itself as the place to go in Oakland when you want some good ol’ fashioned mac and cheese. With its friendly, classroom-themed ambiance (including a big chalkboard wall and menus printed on binder paper), dinner at Homeroom is a fine way to dig into the mac and cheese you recall from — or wish you’d had in — your childhood: melty, piping hot, made from scratch using local ingredients and artisanal cheeses, without even a hint of broccoli if you don’t want any. But unlike in your childhood, you can wash this dinner down with a jar of beer. Then walk less than a mile up 40th Street to Piedmont Avenue to a gross-out comedy at \u003ca href=\"http://www.landmarktheatres.com/market/SanFranciscoEastBay/PiedmontTheatre.htm\">Piedmont Theatre\u003c/a> (4186 Piedmont Ave., Oakland) and a scoop of legendary \u003ca href=\"http://www.fentonscreamery.com/\">Fentons\u003c/a> ice cream (4226 Piedmont Ave., Oakland) to share.\u003c/p>\n\u003cfigure id=\"attachment_69730\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/homeroom.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/homeroom.jpg\" alt=\"Homeroom mac and cheese (Photo courtesy Homeroom)\" width=\"960\" height=\"639\" class=\"size-full wp-image-69730\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homeroom mac and cheese (Photo courtesy Homeroom)\u003c/figcaption>\u003c/figure>\n\u003ch3>4. LAKE MERRITT: FRIDAY NIGHT CORNUCOPIA\u003c/h3>\n\u003cp>There’s nothing like an Off the Grid food truck party to tantalize your taste buds with a cornucopia of comfort food options. Head ye to \u003ca href=\"http://www.museumca.org/friday-nights-omca\">Friday Nights @OMCA\u003c/a> (1000 Oak St., Oakland), where all manner of pocket foods line 10th Street awaiting you and your date: Kati Rolls and samosas from Kasa Indian Truck, Filipino fusion burritos from Senor Sisig and Peruvian wraps from Sanguchon, to name just a few. After dinner, you have the convenience of half-price admission to the OMCA and its world-class exhibits, which stay open ’til 9 p.m. every Friday. And then \u003ca href=\"http://www.thelakechalet.com/\">Lake Chalet\u003c/a> (1520 Lakeside Dr., Oakland), with its full bar and romantic nighttime view of Lake Merritt, is just a few blocks away.\u003c/p>\n\u003cfigure id=\"attachment_69728\" class=\"wp-caption aligncenter\" style=\"max-width: 1537px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/friday_OMCA.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/friday_OMCA.jpg\" alt=\"Friday Nights @ OMCA (Photo courtesy OMCA)\" width=\"1537\" height=\"1023\" class=\"size-full wp-image-69728\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Friday Nights @ OMCA (Photo courtesy OMCA)\u003c/figcaption>\u003c/figure>\n\u003ch3>5. GRAND LAKE: TRENDY + CLASSIC + ROCK N’ ROLL\u003c/h3>\n\u003cp>Indulge in a serving of melt-in-your-mouth polenta, wine-sauce-drenched mussels, hearty pork n’ beans, goat cheese soufflé, or arguably one of the best burgers in town at \u003ca href=\"http://sidebar-oaktown.com/sidebar-oaktown.com/home.html\">Sidebar\u003c/a> (542 Grand Ave., Oakland), followed by a leisurely stroll to an only-in-Oakland movie night at the \u003ca href=\"http://www.renaissancerialto.com/\">Grand Lake Theatre\u003c/a> (3200 Grand Ave., Oakland). Then, to balance out the stiff Bulleit-based cocktail that may or may not have accompanied your dinner at Sidebar, grab a post-movie beer at \u003ca href=\"http://www.heartanddaggersaloon.com/\">Heart and Dagger Saloon\u003c/a> (504 Lake Park Ave., Oakland), where maybe you can impress your date with your skills at the pool table or the pinball machine.\u003c/p>\n\u003cfigure id=\"attachment_69751\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/sidebar1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/sidebar1.jpg\" alt=\"Sidebar’s goat cheese souffle (Photo courtesy Sidebar)\" width=\"960\" height=\"720\" class=\"size-full wp-image-69751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sidebar’s goat cheese souffle (Photo courtesy Sidebar)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003ca href=\"http://oaklandlocal.com/tags/oakland-social/\">Oakland Social\u003c/a> is a weekly arts and culture column from \u003ca href=\"http://oaklandlocal.com/\">Oakland Local\u003c/a> devoted to upcoming events, new places, and narratives about going out in Oakland.\u003c/em> \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_69729\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/homeroom_2-659x406.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/homeroom_2-659x406.jpg\" alt=\"Erin Wade, center, is the co-owner of Homeroom, a new American cuisine restaurant on 40th Street in Oakland, Calif. Homeroom, whose menu features ten varieties of mac 'n cheese made with local artisanal cheeses, opened on Valentine's Day to a sold-out crowd. Photo: Bonnie Chan\" width=\"659\" height=\"406\" class=\"size-full wp-image-69729\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Erin Wade, center, is the co-owner of Homeroom, a new American cuisine restaurant Oakland. Homeroom's menu features ten varieties of mac 'n cheese made with local artisanal cheeses. Photo: Bonnie Chan\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/bonnafied/\">Bonnie Chan\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/09/oakland-social-five-comfort-food-date-nights-in-oakland/\">Oakland Local\u003c/a> (9/6/13)\u003c/p>\n\u003cp>As we come into the last days of summer and as the shadows grow long earlier in the day, I find myself craving the nostalgic heartiness of mac and cheese, pulled pork and creamy polenta — all of the things one might generally define as comfort food — as though getting ready to hibernate for the winter.\u003c/p>\n\u003cp>And as people throughout the ages have found, both comfort food and hibernation are usually better as shared activities.\u003c/p>\n\u003cp>Hence, we’ve compiled five suggestions for hearty, food-centric date nights, emphasizing the kinds of comforting fare that might, even on a first or second date, encourage culinary come-to-Jesus moments and “Oh man, you have to try this” familiarity.\u003c/p>\n\u003cp>Note that the following date suggestions follow a very specific date night formula, i.e., good cheap to mid-priced food followed by cultural diversion (Oakland is happily awash in movie theaters, live music and museum exhibits) followed by dessert and/or a nightcap, because why mess with a good formula? That said, by all means take advantage of all that Oakland’s commercial neighborhoods have to offer by way of shops, hot beverages, unusual make-out spots and the kind of spontaneous synchronous moments that might emerge when good food meets flying sparks.\u003c/p>\n\u003ch3>1. JACK LONDON SQUARE: SOUL FOOD AND JAZZ\u003c/h3>\n\u003cp>\u003ca href=\"http://souleyvegan.com/\">Souley Vegan\u003c/a> (301 Broadway, Oakland) offers, hands down, some of the most ecstatic-tasting food around, and its vegan-friendliness is an added bonus. From savory Southern fried tofu to vegan mac and cheese, the main difficulty here might lie in choosing just a handful of things off of the menu. Alternatively, if you or your date are more interested in a carnivorous meal, \u003ca href=\"http://www.eandjbbq.com/\">Everett and Jones\u003c/a> (126 Broadway, Oakland) offers hearty piles of succulent barbecued meat unsullied by greens or grains. Afterward, you can fight off a pleasant food coma with a jazz show at \u003ca href=\"http://www.yoshis.com/oakland\">Yoshi’s Oakland\u003c/a> (510 Embarcadero West, Oakland) or a movie at \u003ca href=\"http://www.regmovies.com/Theatres/Theatre-Folder/Regal-Jack-London-Stadium-9-2569\">Regal Jack London\u003c/a> (100 Washington St., Oakland), where Tuesday showings at just $5. Yoshi’s is also a great casual-but-classy destination for cocktails and dessert.\u003c/p>\n\u003cfigure id=\"attachment_69733\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/souley_vegan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/souley_vegan.jpg\" alt=\"Southern fried tofu sandwich at Souley Vegan (Photo courtesy Souley Vegan)\" width=\"1024\" height=\"680\" class=\"size-full wp-image-69733\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Southern fried tofu sandwich at Souley Vegan (Photo courtesy Souley Vegan)\u003c/figcaption>\u003c/figure>\n\u003ch3>2. UPTOWN OAKLAND: SO MANY OPTIONS, SO FEW BELLIES\u003c/h3>\n\u003cp>If you’re catching a show at the Fox Theater, Uptown Nightclub, Paramount or another venue in Uptown Oakland, there are any number of comfort food options to choose from. On the pricier side, \u003ca href=\"http://www.picanrestaurant.com/\">Picán\u003c/a> (2295 Broadway, Oakland) dishes up Southern cuisine that has garnered a devoted following and rave reviews. James Syhabout’s \u003ca href=\"http://www.hawkerfare.com/\">Hawker Fare\u003c/a> (2300 Webster St., Oakland) offers crispy fried chicken, fatty pork belly and creamy rice pudding in an upscale take on Asian street food. Our recommendations if you’re going for a more casual vibe: \u003ca href=\"http://sd.222.to/index.php\">Shan Dong\u003c/a> (328 10th St., Oakland) in Oakland Chinatown, a bustling hole-in-the-wall that will win your belly over with chewy hand-pulled noodles and savory dumplings; or \u003ca href=\"http://iamrudy.com/\">Rudy’s Can’t Fail Cafe\u003c/a> (1805 Telegraph Ave., Oakland) for diner-style staples and breakfast for dinner. As an added bonus, throw a pebble in Uptown Oakland these days and you’ll hit a date-night-worthy bar.\u003c/p>\n\u003cfigure id=\"attachment_69731\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rudys_cant_fail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rudys_cant_fail.jpg\" alt=\"As Rudy’s Can’t Fail says, “Never too early or late to eat a burger.” (Photo courtesy Rudy’s Can’t Fail Cafe)\" width=\"960\" height=\"639\" class=\"size-full wp-image-69731\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">As Rudy’s Can’t Fail says, “Never too early or late to eat a burger.” (Photo courtesy Rudy’s Can’t Fail Cafe)\u003c/figcaption>\u003c/figure>\n\u003ch3>3. TEMESCAL/PIEDMONT AVENUE: A WHOLESOME BACK-TO-SCHOOL NIGHT\u003c/h3>\n\u003cp>By now, \u003ca href=\"http://homeroom510.com/\">Homeroom\u003c/a> (400 40th St., Oakland) has made a name for itself as the place to go in Oakland when you want some good ol’ fashioned mac and cheese. With its friendly, classroom-themed ambiance (including a big chalkboard wall and menus printed on binder paper), dinner at Homeroom is a fine way to dig into the mac and cheese you recall from — or wish you’d had in — your childhood: melty, piping hot, made from scratch using local ingredients and artisanal cheeses, without even a hint of broccoli if you don’t want any. But unlike in your childhood, you can wash this dinner down with a jar of beer. Then walk less than a mile up 40th Street to Piedmont Avenue to a gross-out comedy at \u003ca href=\"http://www.landmarktheatres.com/market/SanFranciscoEastBay/PiedmontTheatre.htm\">Piedmont Theatre\u003c/a> (4186 Piedmont Ave., Oakland) and a scoop of legendary \u003ca href=\"http://www.fentonscreamery.com/\">Fentons\u003c/a> ice cream (4226 Piedmont Ave., Oakland) to share.\u003c/p>\n\u003cfigure id=\"attachment_69730\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/homeroom.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/homeroom.jpg\" alt=\"Homeroom mac and cheese (Photo courtesy Homeroom)\" width=\"960\" height=\"639\" class=\"size-full wp-image-69730\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homeroom mac and cheese (Photo courtesy Homeroom)\u003c/figcaption>\u003c/figure>\n\u003ch3>4. LAKE MERRITT: FRIDAY NIGHT CORNUCOPIA\u003c/h3>\n\u003cp>There’s nothing like an Off the Grid food truck party to tantalize your taste buds with a cornucopia of comfort food options. Head ye to \u003ca href=\"http://www.museumca.org/friday-nights-omca\">Friday Nights @OMCA\u003c/a> (1000 Oak St., Oakland), where all manner of pocket foods line 10th Street awaiting you and your date: Kati Rolls and samosas from Kasa Indian Truck, Filipino fusion burritos from Senor Sisig and Peruvian wraps from Sanguchon, to name just a few. After dinner, you have the convenience of half-price admission to the OMCA and its world-class exhibits, which stay open ’til 9 p.m. every Friday. And then \u003ca href=\"http://www.thelakechalet.com/\">Lake Chalet\u003c/a> (1520 Lakeside Dr., Oakland), with its full bar and romantic nighttime view of Lake Merritt, is just a few blocks away.\u003c/p>\n\u003cfigure id=\"attachment_69728\" class=\"wp-caption aligncenter\" style=\"max-width: 1537px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/friday_OMCA.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/friday_OMCA.jpg\" alt=\"Friday Nights @ OMCA (Photo courtesy OMCA)\" width=\"1537\" height=\"1023\" class=\"size-full wp-image-69728\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Friday Nights @ OMCA (Photo courtesy OMCA)\u003c/figcaption>\u003c/figure>\n\u003ch3>5. GRAND LAKE: TRENDY + CLASSIC + ROCK N’ ROLL\u003c/h3>\n\u003cp>Indulge in a serving of melt-in-your-mouth polenta, wine-sauce-drenched mussels, hearty pork n’ beans, goat cheese soufflé, or arguably one of the best burgers in town at \u003ca href=\"http://sidebar-oaktown.com/sidebar-oaktown.com/home.html\">Sidebar\u003c/a> (542 Grand Ave., Oakland), followed by a leisurely stroll to an only-in-Oakland movie night at the \u003ca href=\"http://www.renaissancerialto.com/\">Grand Lake Theatre\u003c/a> (3200 Grand Ave., Oakland). Then, to balance out the stiff Bulleit-based cocktail that may or may not have accompanied your dinner at Sidebar, grab a post-movie beer at \u003ca href=\"http://www.heartanddaggersaloon.com/\">Heart and Dagger Saloon\u003c/a> (504 Lake Park Ave., Oakland), where maybe you can impress your date with your skills at the pool table or the pinball machine.\u003c/p>\n\u003cfigure id=\"attachment_69751\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/sidebar1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/sidebar1.jpg\" alt=\"Sidebar’s goat cheese souffle (Photo courtesy Sidebar)\" width=\"960\" height=\"720\" class=\"size-full wp-image-69751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sidebar’s goat cheese souffle (Photo courtesy Sidebar)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003ca href=\"http://oaklandlocal.com/tags/oakland-social/\">Oakland Social\u003c/a> is a weekly arts and culture column from \u003ca href=\"http://oaklandlocal.com/\">Oakland Local\u003c/a> devoted to upcoming events, new places, and narratives about going out in Oakland.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Tara Duggan Talks Root to Stalk Cooking: Recipes and Tips on The Art of Using the Whole Vegetable ",
"title": "Tara Duggan Talks Root to Stalk Cooking: Recipes and Tips on The Art of Using the Whole Vegetable ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Dugg_Root-to-Stalk600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Dugg_Root-to-Stalk600.jpg\" alt=\"Root to Stalk Cooking by Tara Duggan\" width=\"400\" class=\"aligncenter size-full wp-image-69677\">\u003c/a>\u003c/p>\n\u003cp>Where others see discards destined for the compost bin, \u003cem>\u003ca href=\"http://www.sfchronicle.com/author/tara-duggan-/\">San Francisco Chronicle\u003c/a>\u003c/em> food writer Tara Duggan sees potential culinary gems destined for her dinner table. She is no zealot, despite practicing what her husband has nicknamed \"compost cookery,\" but she has been known to rescue broccoli bits from the family kitchen's green bin. \"Broccoli leaves are delicious and have this silky quality, and broccoli stalks, stripped of their fibrous outer layer, are the sweetest part of the vegetable,\" says Duggan. \"When we're not eating the whole vegetable we're missing out on all these flavors and textures.\" \u003c/p>\n\u003cp>Clearly, Duggan delights in getting the most out of her vegetables. And she shares her tips, tricks, and recipes in her latest cookbook, \u003cem>\u003ca href=\"http://www.amazon.com/Root-Stalk-Cooking-Using-Vegetable/dp/1607744120\">Root to Stalk Cooking: The Art of Using the Whole Vegetable\u003c/a>\u003c/em>, which celebrates carrot tops, fennel fronds, leek greens, and other so-called vegetable scraps often overlooked by home cooks. Hot on the heels of the nose-to-tail butchery and cookery trend, veg-centric cookbooks seem to be giving meat-focused recipe collections a run for their money right now. Witness recent tomes on the pleasures of produce by culinary heavy hitters such as \u003ca href=\"http://www.nigelslater.com/\">Nigel Slater\u003c/a> (\u003cem>Tender\u003c/em> and \u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/05/cookbook-review-ripe-a-cook-in-the-orchard-by-nigel-slater/\">Ripe\u003c/a>\u003c/em>), \u003ca href=\"http://www.ottolenghi.co.uk/\">Yotam Ottolenghi\u003c/a> (\u003cem>Plenty\u003c/em> and \u003cem>Jerusalem\u003c/em>), \u003ca href=\"http://deborahmadison.com/\">Deborah Madison\u003c/a> (\u003cem>Vegetable Literacy\u003c/em>) and \u003ca href=\"http://www.rivercottage.net/about/meet-hugh/\">Hugh Fearnley-Whittingstall\u003c/a> (\u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/11/spotlight-on-summer-vegetables-river-cottage-veg-cookbook/\">River Cottage Veg\u003c/a>\u003c/em>). After a period where animal cookery seemed to rule, chefs are continuing to turn their attention to the plant kingdom and finding as much inspiration and innovation in vegetable \"offal\" as a slab of meat.\u003c/p>\n\u003cp>Duggan was ahead of the curve. The James Beard award-winning writer and San Francisco California Culinary Academy graduate first wrote about root to stalk cooking in a \u003ca href=\"http://www.sfgate.com/food/article/Scrap-artistry-3251101.php\">story for the Chronicle in 2009\u003c/a>, when she discovered that Bay Area restaurant chefs were not just using Swiss chard stems and turnip greens, they were bragging about it too. Since then she's seen local chefs step up their scrap artistry and home cooks becoming increasingly curious about using the whole vegetables they find at farmers' markets, in CSA boxes, or in their own backyards.\u003c/p>\n\u003cfigure id=\"attachment_69679\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Radishes600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Radishes600.jpg\" alt=\"Tara Duggan celebrates whole vegetable cooking: Roots, leaves, stems and all. Photo: Clay McLachlan\" width=\"400\" class=\"size-full wp-image-69679\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tara Duggan celebrates whole vegetable cooking: Roots, leaves, stems and all. Photo: Clay McLachlan\u003c/figcaption>\u003c/figure>\n\u003cp>It turns out, there are multiple reasons to eat more of our vegetables. Thrift, for one, of both the economic and ecological kind. Since Duggan spends time and has written about her brother and sister-in-law's off-the-grid \u003ca href=\"http://www.sfgate.com/homeandgarden/article/Windy-Hollow-Farm-Taming-the-land-2353351.php\">Windy Hollow Farm\u003c/a>, she is acutely aware of the energy and labor that goes into growing produce in the first place. \"If we use carrot tops as an herb rather than buy a bunch of parsley, or cook beet greens rather that pick up a bunch of chard, that's one less plant that has to be watered, fertilized, harvested, transported, and refrigerated, not to mention one less thing to buy,\" she notes. And Duggan abhors \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/25/how-to-prevent-food-waste-a-primer-for-home-cooks/\">food waste\u003c/a>, a widespread problem in professional and domestic kitchens. In her book Duggan quotes from a three-decade study conducted by the Garbage Project at the University of Arizona, that found American households throw out 25 percent of their groceries overall. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But her underlying motivation for writing \u003cem>Root to Stalk Cooking\u003c/em>: Finding more flavor from the foods we know. \"Finely chopped carrot tops in a salsa verde add just the right hint of bitterness,\" says Duggan. \"Beet greens have a very subtle flavor, different from the actual beet, so using the greens can elevate a dish and give a cook more depths of layers to work with.\" \u003c/p>\n\u003cp>Duggan, 42, who lives in San Francisco's Glen Park neighborhood with her husband and two daughters, had some new edible adventures of her own recipe testing for her book. \"Before I researched the book I thought leek greens were inedible. Every recipe you read calls for cutting off leek greens and discarding them,\" she says. \"But it turns out they make a nice braising green with an onion flavor and a silky texture.\" And she had her share of flops: Duggan had little luck turning corn silk into something edible and her experiments with basil stem oil only resulted in a product that was grassy and bitter.\u003c/p>\n\u003cp>She gives nods to local chefs who play with produce odds and ends in toothsome ways, some of which found their way into the pages of her book. \"\u003ca href=\"http://incanto.biz/about-us/\">Chris Cosentino of Incanto\u003c/a> in San Francisco is known for his nose-to-tail cooking of animals, in particular his artful use of offal,\" she says, \"but he applies that same sensibility and respect to the produce that comes into his restaurant in dishes.\" Cosentino uses fennel fronds, stems and cores, for instance, in a risotto that also makes the most of boiled Meyer lemon rind. At the Chinese restaurant \u003ca href=\"http://ericrestaurant.com/\">Eric's\u003c/a> in Noe Valley, chef-owner Tony Sung has long used the dark green parts of leeks in a pork belly dish. Chef Sharon Ardiana, of Duggan's neighborhood pizzeria \u003ca href=\"http://www.gialina.com/\">Gialina\u003c/a>, shares her Kale and Farro Salad with Avocado that uses whole kale leaves, including the stems. This writer can attest to that salad's deliciousness.) And Duggan credits \u003ca href=\"http://www.amazon.com/Chez-Panisse-Vegetables-Alice-Waters/dp/0060171472\">\u003cem>Chez Panisse Vegetables\u003c/em>\u003c/a> as the place where she first learned to cook with Swiss chard stems in a gratin she dubs delicious. \u003c/p>\n\u003cfigure id=\"attachment_69678\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Duggan_Tara1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Duggan_Tara1000.jpg\" alt=\"Tara Duggan finds flavorful uses for kitchen scraps in her latest cookbook. Photo: Clay McClachlan\" width=\"1000\" height=\"736\" class=\"size-full wp-image-69678\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tara Duggan finds flavorful uses for kitchen scraps in her latest cookbook. Photo: Clay McClachlan\u003c/figcaption>\u003c/figure>\n\u003cp>\"I think the recent ramped up interest in vegetable cookery is because we're just starting to see the potential for flavor in vegetables and that there's a whole universe of unique flavors we haven't taken advantage of until now,\" says Duggan, who has a couple of new veggie cookbook favorites of her own. She enjoys the recipes found in Joe Yonan's \u003cem>\u003ca href=\"http://www.joeyonan.com/p/eat-your-vegetables.html\">Eat Your Vegetables\u003c/a>\u003c/em> because they're \"immediate, fun, and accessible.\" She also likes Diane Morgan's \u003cem>\u003ca href=\"http://dianemorgancooks.com/\">Roots\u003c/a>\u003c/em>, for its fresh approach to showcasing what Duggan calls the wallflowers of the vegetable world.\u003c/p>\n\u003cp>Of course, some parts of some produce are downright dangerous to eat. \u003ca href=\"http://www.nlm.nih.gov/medlineplus/ency/article/002876.htm\">Rhubarb leaves\u003c/a>, for one, are a definite no-no. Consuming small quantities of peach leaves is likely okay and local restaurants include them on their menus, notes Duggan. But since she ran into accounts of children dying from drinking peach leaf tea while researching her book, she decided to steer clear of them in her recipes. (Turns out peach leaves, like cherry pits and apple seeds, contain minute amounts of \u003ca href=\"http://en.wikipedia.org/wiki/Cyanogen\">cyanogens\u003c/a>, compounds that when ingested in large quantities are toxic. If in doubt about whether or not to consume a particular produce part, contact the \u003ca href=\"http://www.aapcc.org/\">American Poison Control Centers\u003c/a>.)\u003c/p>\n\u003cp>Duggan, who describes herself as a generalist, has written previous \u003ca href=\"http://www.taraduggan.com/books/\">cookbooks\u003c/a>, including \u003cem>The Blue Bottle Craft of Coffee\u003c/em>, \u003cem>Waffles\u003c/em>, and \u003cem>The Working Cook\u003c/em>. For now, though, she's planting herself firmly on the vegetable beat and sees another produce-based cookbook in her future.\u003c/p>\n\u003cfigure id=\"attachment_69676\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chard600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chard600.jpg\" alt=\"Chard stems work well in gratins, relishes and even a hummus-like dip. Photo: Clay McLachlan\" width=\"400\" class=\"size-full wp-image-69676\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chard stems work in gratins, relishes and hummus. Photo: Clay McLachlan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MAKING THE MOST OF EVERY PIECE OF PRODUCE\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Uses for a dozen vegetable and fruit trimmings typically tossed out by home cooks that find their way into Duggan's dishes. And a tip in advance: Use leaves, fronds, and greens--the parts of a vegetable that tend to wilt quickly--as soon as possible after buying or harvesting. A beet can last for some time in the refrigerator, for instance, but beet greens are at their best when freshly picked.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Apple Peels and Cores:\u003c/strong> Work wonders to infuse bourbon. Who knew?\u003c/p>\n\u003cp>\u003cstrong>Asparagus Stems:\u003c/strong> Snap, save, freeze, and then use to make stock for asparagus soup.\u003c/p>\n\u003cp>\u003cstrong>Broccoli Stalks:\u003c/strong> Cut off and discard the tough outer peel of the stalk and then shave the remains into paper-thin strips with a vegetable peeler, as Duggan does in her Shaved Broccoli Stalk Salad with Lime and Cotija, featured on the cover of her book.\u003c/p>\n\u003cp>\u003cstrong>Carrot Tops:\u003c/strong> Finely chop as a parsley substitute in Italian salsa verde. Taste test for bitterness and use judiciously.\u003c/p>\n\u003cp>\u003cstrong>Cauliflower Stems and Leaves:\u003c/strong> Cut into the whole head and through the stem to make cauliflower \"steaks,\" which respond well to caramelizing. Add tender cauliflower leaves at the end.\u003c/p>\n\u003cp>\u003cstrong>Celery Leaves and Inner Stalks:\u003c/strong> Add stalks to slaw or use in asparagus soup for an added flavor dimension, mix celery leaves in salad for extra crunch.\u003c/p>\n\u003cp>\u003cstrong>Chard Stalks:\u003c/strong> Bake stalks with cream, cheese and bread crumbs for a gratin. Pickle them for a crunchy, chutney-like relish or puree for hummus.\u003c/p>\n\u003cp>\u003cstrong>Fava Beans:\u003c/strong> Grill them whole until the beans steam through their normally tough outer shells. Toss in olive oil and salt and eat, peels and all.\u003c/p>\n\u003cp>\u003cstrong>Fennel Stalks:\u003c/strong> Candy fennel stalks, for a chewy, anise-flavored treat. Fennel stalk syrup fills in nicely for simple syrup in drinks.\u003c/p>\n\u003cp>\u003cstrong>Lemon Skins:\u003c/strong> Dry zest then add to vinaigrettes, fruit salads, meat braises, cakes, or anything that benefits from a little citrus boost.\u003c/p>\n\u003cp>\u003cstrong>Potato Peels:\u003c/strong> Deep fry, season with salt and paprika. Enjoy.\u003c/p>\n\u003cp>\u003cstrong>Radish Leaves:\u003c/strong> Add to salads for a peppery end note.\u003c/p>\n\u003cp>\u003cstrong>EVENTS:\u003c/strong>\u003c/p>\n\u003cp>Sept. 21, 10:30 a.m.\u003cbr>\nCooking demo and book signing at \u003ca href=\"http://www.dieselbookstore.com/event/larkspur-tara-duggan-demos-and-signs-root-stalk-cooking\">Marin Country Mart Farmers Market\u003c/a>, 2257 Larkspur Landing Circle, Larkspur \u003c/p>\n\u003cp>Sept. 28, 9 a.m. \u003cbr>\nCooking demo and book signing at \u003ca href=\"http://www.pointreyesfarmersmarket.org/events/food-writer-tara-duggan-roots-to-stalk-cooking/\">Point Reyes Station Farmers Market\u003c/a>, Toby’s Feed Barn, 11250 California 1, Point Reyes Station\u003c/p>\n\u003cp>Nov. 10, Time TBA.\u003cbr>\nCooking demo and book signing at \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>, 3674 18th Street, San Francisco\u003c/p>\n\u003cfigure id=\"attachment_69680\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Thai-Watermelon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Thai-Watermelon600.jpg\" alt=\"Thai Watermelon Salad With Crunchy Watermelon Rind. Photo: Clay McLachlan\" width=\"400\" class=\"size-full wp-image-69680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thai Watermelon Salad With Crunchy Watermelon Rind. Photo: Clay McLachlan\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Thai Watermelon Salad With Crunchy Watermelon Rind\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cem>Lemongrass syrup\u003c/em>\u003c/p>\n\u003cli>\n1⁄2 \tcup sugar\u003c/li>\n\u003cli>\n1⁄2 \tcup water\u003c/li>\n\u003cli>\n1⁄2 \tcup lemongrass, cut in 1-inch pieces, from the tops of 4 stalks\u003c/li>\n\u003cp>\u003cem>Salad\u003c/em>\u003c/p>\n\u003cli>\n3 \tpounds seedless watermelon, unpeeled\u003c/li>\n\u003cli>\n3 \ttablespoons lime juice (from 2 to 3 juicy limes)\u003c/li>\n\u003cli>\n1 \ttablespoon plus 1 teaspoon Asian fish sauce\u003c/li>\n\u003cli>\n2 \ttablespoons thinly sliced shallot\u003c/li>\n\u003cli>\n2 \ttablespoons thinly sliced basil, preferably Thai basil\u003c/li>\n\u003cli>\n1 \tserrano chile, chopped\u003c/li>\n\u003cli>\n2 \tto 4 cups mâche or baby spinach (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Here is an unexpected use for that half of a watermelon you’re not sure what to do with. With a flavor profile similar to that of Thai green papaya or banana blossom salad, this recipe takes advantage of crisp, refreshing watermelon rind, which is marinated in a mixture of lemongrass syrup, lime juice, basil, fresh chiles, and fish sauce. After the rind has absorbed all the flavors, you toss it with cubes of fresh watermelon for a juicy dish that I find difficult to stop eating, as the sweet watermelon plays against the savory, spicy, and tart flavors. If you can find mâche, a tender dark green lettuce, it adds beautiful contrasting color and even more juicy crunch to the combination.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Most recipes that call for lemongrass only use the bulbous bottom parts, but here you can use the leftover top part of the stalks, or use 2 whole lemongrass stalks. You will have some leftover syrup, which is delicious in cocktails, lemonade, or desserts.\u003c/p>\n\u003cp>To make the lemongrass syrup, place the sugar and water in a small saucepan over medium heat. Cook, stirring, until the sugar dissolves, 2 to 3 minutes. Add the lemongrass stalks, return to a simmer, and cook until the lemongrass flavor is infused into the syrup, 5 to 7 minutes. Let cool, then strain.\u003c/p>\n\u003cp>To make the salad, remove the white rind from the watermelon. Chop the melon flesh into 3⁄4-inch cubes (you should have around 4 cups) and refrigerate until serving. Cut the rind into julienne until you have 2 cups. Place in a small bowl and add 2 tablespoons of the lemongrass syrup, 2 tablespoons of the lime juice, 1 tablespoon of the fish sauce, the shallot, the basil, and half of the serrano. Toss to combine, then cover and marinate, refrigerated, for 1 to 3 hours. \u003c/p>\n\u003cp>To serve, place the cold watermelon cubes in a large bowl and cover with the marinated rind and its juices. Season with the remaining 1 tablespoon lime juice, the remaining 1 teaspoon fish sauce, and the remaining serrano pepper (or to taste). Add the mâche and gently toss. Serve immediately while still very cold. \u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_69674\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Broccoli-stalks600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Broccoli-stalks600.jpg\" alt=\"Broccoli Stalks. Photo: Clay McLachlan\" width=\"400\" class=\"size-full wp-image-69674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Broccoli stalks put to good use. Photo: Clay McLachlan\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Broccoli Stalk Orecchiette With Anchovies & Garlic Bread Crumbs\u003c/h3>\n\u003cp>\u003cem>Serves 2 to 3\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>\n3 \tcups (8 ounces) broccoli batons, leaves, and florets, cut into 1-inch pieces\u003c/li>\n\u003cli>\n8 \tounces orecchiette pasta\u003c/li>\n\u003cli>\n4 \ttablespoons extra-virgin olive oil, plus more for drizzling\u003c/li>\n\u003cli>\n4 \tcloves garlic, minced\u003c/li>\n\u003cli>\n1 \tcup fresh bread crumbs, or 1⁄2 cup dry bread crumbs or panko\u003c/li>\n\u003cli>\n1⁄4 \tteaspoon red chile flakes, plus more to taste\u003c/li>\n\u003cli>\n4 \tto 6 anchovy fillets\u003c/li>\n\u003cli>\nKosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>If you eat a lot of broccoli, you can save up the leftover stalks for use in this savory pasta, or use a combination of stalks and florets, which is also a good option if you’d like to double the recipe. Cauliflower works well here too, and chopped black olives, capers, and preserved lemon all make great additions—or substitutions for the anchovies if you want to make a vegetarian version.\u003c/p>\n\u003cp>Bring a large pot of well-salted water to boil.\u003c/p>\n\u003cp>Blanch the broccoli batons, leaves, and florets in the boiling water until crisp-tender, about 3 minutes. Remove with a slotted spoon or skimmer to a plate, then add the pasta to the water and cook to al dente according to the package directions. When done, drain the pasta, reserving 1 cup of the pasta water.\u003c/p>\n\u003cp>Meanwhile, heat 2 tablespoons of the olive oil in a large frying pan over medium heat. Add half of the garlic. When it smells garlicky, after about 30 seconds, add the bread crumbs. Sauté without stirring until the crumbs are browned on the bottom, then stir occasionally until browned and crisp all over, 3 to 5 minutes total. Remove from the pan and set aside.\u003c/p>\n\u003cp>Add the remaining 2 tablespoons of olive oil, the remaining garlic, and the red chile flakes to the pan. When the garlic is fragrant, add the drained broccoli and cook, stirring, until integrated with the sauce, about 2 minutes. Make room in the center of the pan for the anchovies, then add them and crush to form a paste, cooking only about 30 seconds to preserve their flavor. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Add the pasta to the pan and stir in enough of the pasta cooking water to form a sauce, then stir over low heat for 2 to 3 minutes. Season with salt and more red chile flakes to taste. Stir in the toasted bread crumbs and serve immediately in pasta bowls with a drizzle of olive oil.\u003c/p>\n\n",
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"excerpt": "Tara Duggan, author of Root to Stalk Cooking, shares tips, recipes, and advice on making the most of produce odds and ends with BAB's Sarah Henry. Candied fennel, anyone?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Dugg_Root-to-Stalk600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Dugg_Root-to-Stalk600.jpg\" alt=\"Root to Stalk Cooking by Tara Duggan\" width=\"400\" class=\"aligncenter size-full wp-image-69677\">\u003c/a>\u003c/p>\n\u003cp>Where others see discards destined for the compost bin, \u003cem>\u003ca href=\"http://www.sfchronicle.com/author/tara-duggan-/\">San Francisco Chronicle\u003c/a>\u003c/em> food writer Tara Duggan sees potential culinary gems destined for her dinner table. She is no zealot, despite practicing what her husband has nicknamed \"compost cookery,\" but she has been known to rescue broccoli bits from the family kitchen's green bin. \"Broccoli leaves are delicious and have this silky quality, and broccoli stalks, stripped of their fibrous outer layer, are the sweetest part of the vegetable,\" says Duggan. \"When we're not eating the whole vegetable we're missing out on all these flavors and textures.\" \u003c/p>\n\u003cp>Clearly, Duggan delights in getting the most out of her vegetables. And she shares her tips, tricks, and recipes in her latest cookbook, \u003cem>\u003ca href=\"http://www.amazon.com/Root-Stalk-Cooking-Using-Vegetable/dp/1607744120\">Root to Stalk Cooking: The Art of Using the Whole Vegetable\u003c/a>\u003c/em>, which celebrates carrot tops, fennel fronds, leek greens, and other so-called vegetable scraps often overlooked by home cooks. Hot on the heels of the nose-to-tail butchery and cookery trend, veg-centric cookbooks seem to be giving meat-focused recipe collections a run for their money right now. Witness recent tomes on the pleasures of produce by culinary heavy hitters such as \u003ca href=\"http://www.nigelslater.com/\">Nigel Slater\u003c/a> (\u003cem>Tender\u003c/em> and \u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/05/cookbook-review-ripe-a-cook-in-the-orchard-by-nigel-slater/\">Ripe\u003c/a>\u003c/em>), \u003ca href=\"http://www.ottolenghi.co.uk/\">Yotam Ottolenghi\u003c/a> (\u003cem>Plenty\u003c/em> and \u003cem>Jerusalem\u003c/em>), \u003ca href=\"http://deborahmadison.com/\">Deborah Madison\u003c/a> (\u003cem>Vegetable Literacy\u003c/em>) and \u003ca href=\"http://www.rivercottage.net/about/meet-hugh/\">Hugh Fearnley-Whittingstall\u003c/a> (\u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/11/spotlight-on-summer-vegetables-river-cottage-veg-cookbook/\">River Cottage Veg\u003c/a>\u003c/em>). After a period where animal cookery seemed to rule, chefs are continuing to turn their attention to the plant kingdom and finding as much inspiration and innovation in vegetable \"offal\" as a slab of meat.\u003c/p>\n\u003cp>Duggan was ahead of the curve. The James Beard award-winning writer and San Francisco California Culinary Academy graduate first wrote about root to stalk cooking in a \u003ca href=\"http://www.sfgate.com/food/article/Scrap-artistry-3251101.php\">story for the Chronicle in 2009\u003c/a>, when she discovered that Bay Area restaurant chefs were not just using Swiss chard stems and turnip greens, they were bragging about it too. Since then she's seen local chefs step up their scrap artistry and home cooks becoming increasingly curious about using the whole vegetables they find at farmers' markets, in CSA boxes, or in their own backyards.\u003c/p>\n\u003cfigure id=\"attachment_69679\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Radishes600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Radishes600.jpg\" alt=\"Tara Duggan celebrates whole vegetable cooking: Roots, leaves, stems and all. Photo: Clay McLachlan\" width=\"400\" class=\"size-full wp-image-69679\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tara Duggan celebrates whole vegetable cooking: Roots, leaves, stems and all. Photo: Clay McLachlan\u003c/figcaption>\u003c/figure>\n\u003cp>It turns out, there are multiple reasons to eat more of our vegetables. Thrift, for one, of both the economic and ecological kind. Since Duggan spends time and has written about her brother and sister-in-law's off-the-grid \u003ca href=\"http://www.sfgate.com/homeandgarden/article/Windy-Hollow-Farm-Taming-the-land-2353351.php\">Windy Hollow Farm\u003c/a>, she is acutely aware of the energy and labor that goes into growing produce in the first place. \"If we use carrot tops as an herb rather than buy a bunch of parsley, or cook beet greens rather that pick up a bunch of chard, that's one less plant that has to be watered, fertilized, harvested, transported, and refrigerated, not to mention one less thing to buy,\" she notes. And Duggan abhors \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/25/how-to-prevent-food-waste-a-primer-for-home-cooks/\">food waste\u003c/a>, a widespread problem in professional and domestic kitchens. In her book Duggan quotes from a three-decade study conducted by the Garbage Project at the University of Arizona, that found American households throw out 25 percent of their groceries overall. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But her underlying motivation for writing \u003cem>Root to Stalk Cooking\u003c/em>: Finding more flavor from the foods we know. \"Finely chopped carrot tops in a salsa verde add just the right hint of bitterness,\" says Duggan. \"Beet greens have a very subtle flavor, different from the actual beet, so using the greens can elevate a dish and give a cook more depths of layers to work with.\" \u003c/p>\n\u003cp>Duggan, 42, who lives in San Francisco's Glen Park neighborhood with her husband and two daughters, had some new edible adventures of her own recipe testing for her book. \"Before I researched the book I thought leek greens were inedible. Every recipe you read calls for cutting off leek greens and discarding them,\" she says. \"But it turns out they make a nice braising green with an onion flavor and a silky texture.\" And she had her share of flops: Duggan had little luck turning corn silk into something edible and her experiments with basil stem oil only resulted in a product that was grassy and bitter.\u003c/p>\n\u003cp>She gives nods to local chefs who play with produce odds and ends in toothsome ways, some of which found their way into the pages of her book. \"\u003ca href=\"http://incanto.biz/about-us/\">Chris Cosentino of Incanto\u003c/a> in San Francisco is known for his nose-to-tail cooking of animals, in particular his artful use of offal,\" she says, \"but he applies that same sensibility and respect to the produce that comes into his restaurant in dishes.\" Cosentino uses fennel fronds, stems and cores, for instance, in a risotto that also makes the most of boiled Meyer lemon rind. At the Chinese restaurant \u003ca href=\"http://ericrestaurant.com/\">Eric's\u003c/a> in Noe Valley, chef-owner Tony Sung has long used the dark green parts of leeks in a pork belly dish. Chef Sharon Ardiana, of Duggan's neighborhood pizzeria \u003ca href=\"http://www.gialina.com/\">Gialina\u003c/a>, shares her Kale and Farro Salad with Avocado that uses whole kale leaves, including the stems. This writer can attest to that salad's deliciousness.) And Duggan credits \u003ca href=\"http://www.amazon.com/Chez-Panisse-Vegetables-Alice-Waters/dp/0060171472\">\u003cem>Chez Panisse Vegetables\u003c/em>\u003c/a> as the place where she first learned to cook with Swiss chard stems in a gratin she dubs delicious. \u003c/p>\n\u003cfigure id=\"attachment_69678\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Duggan_Tara1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Duggan_Tara1000.jpg\" alt=\"Tara Duggan finds flavorful uses for kitchen scraps in her latest cookbook. Photo: Clay McClachlan\" width=\"1000\" height=\"736\" class=\"size-full wp-image-69678\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tara Duggan finds flavorful uses for kitchen scraps in her latest cookbook. Photo: Clay McClachlan\u003c/figcaption>\u003c/figure>\n\u003cp>\"I think the recent ramped up interest in vegetable cookery is because we're just starting to see the potential for flavor in vegetables and that there's a whole universe of unique flavors we haven't taken advantage of until now,\" says Duggan, who has a couple of new veggie cookbook favorites of her own. She enjoys the recipes found in Joe Yonan's \u003cem>\u003ca href=\"http://www.joeyonan.com/p/eat-your-vegetables.html\">Eat Your Vegetables\u003c/a>\u003c/em> because they're \"immediate, fun, and accessible.\" She also likes Diane Morgan's \u003cem>\u003ca href=\"http://dianemorgancooks.com/\">Roots\u003c/a>\u003c/em>, for its fresh approach to showcasing what Duggan calls the wallflowers of the vegetable world.\u003c/p>\n\u003cp>Of course, some parts of some produce are downright dangerous to eat. \u003ca href=\"http://www.nlm.nih.gov/medlineplus/ency/article/002876.htm\">Rhubarb leaves\u003c/a>, for one, are a definite no-no. Consuming small quantities of peach leaves is likely okay and local restaurants include them on their menus, notes Duggan. But since she ran into accounts of children dying from drinking peach leaf tea while researching her book, she decided to steer clear of them in her recipes. (Turns out peach leaves, like cherry pits and apple seeds, contain minute amounts of \u003ca href=\"http://en.wikipedia.org/wiki/Cyanogen\">cyanogens\u003c/a>, compounds that when ingested in large quantities are toxic. If in doubt about whether or not to consume a particular produce part, contact the \u003ca href=\"http://www.aapcc.org/\">American Poison Control Centers\u003c/a>.)\u003c/p>\n\u003cp>Duggan, who describes herself as a generalist, has written previous \u003ca href=\"http://www.taraduggan.com/books/\">cookbooks\u003c/a>, including \u003cem>The Blue Bottle Craft of Coffee\u003c/em>, \u003cem>Waffles\u003c/em>, and \u003cem>The Working Cook\u003c/em>. For now, though, she's planting herself firmly on the vegetable beat and sees another produce-based cookbook in her future.\u003c/p>\n\u003cfigure id=\"attachment_69676\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chard600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chard600.jpg\" alt=\"Chard stems work well in gratins, relishes and even a hummus-like dip. Photo: Clay McLachlan\" width=\"400\" class=\"size-full wp-image-69676\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chard stems work in gratins, relishes and hummus. Photo: Clay McLachlan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MAKING THE MOST OF EVERY PIECE OF PRODUCE\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Uses for a dozen vegetable and fruit trimmings typically tossed out by home cooks that find their way into Duggan's dishes. And a tip in advance: Use leaves, fronds, and greens--the parts of a vegetable that tend to wilt quickly--as soon as possible after buying or harvesting. A beet can last for some time in the refrigerator, for instance, but beet greens are at their best when freshly picked.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Apple Peels and Cores:\u003c/strong> Work wonders to infuse bourbon. Who knew?\u003c/p>\n\u003cp>\u003cstrong>Asparagus Stems:\u003c/strong> Snap, save, freeze, and then use to make stock for asparagus soup.\u003c/p>\n\u003cp>\u003cstrong>Broccoli Stalks:\u003c/strong> Cut off and discard the tough outer peel of the stalk and then shave the remains into paper-thin strips with a vegetable peeler, as Duggan does in her Shaved Broccoli Stalk Salad with Lime and Cotija, featured on the cover of her book.\u003c/p>\n\u003cp>\u003cstrong>Carrot Tops:\u003c/strong> Finely chop as a parsley substitute in Italian salsa verde. Taste test for bitterness and use judiciously.\u003c/p>\n\u003cp>\u003cstrong>Cauliflower Stems and Leaves:\u003c/strong> Cut into the whole head and through the stem to make cauliflower \"steaks,\" which respond well to caramelizing. Add tender cauliflower leaves at the end.\u003c/p>\n\u003cp>\u003cstrong>Celery Leaves and Inner Stalks:\u003c/strong> Add stalks to slaw or use in asparagus soup for an added flavor dimension, mix celery leaves in salad for extra crunch.\u003c/p>\n\u003cp>\u003cstrong>Chard Stalks:\u003c/strong> Bake stalks with cream, cheese and bread crumbs for a gratin. Pickle them for a crunchy, chutney-like relish or puree for hummus.\u003c/p>\n\u003cp>\u003cstrong>Fava Beans:\u003c/strong> Grill them whole until the beans steam through their normally tough outer shells. Toss in olive oil and salt and eat, peels and all.\u003c/p>\n\u003cp>\u003cstrong>Fennel Stalks:\u003c/strong> Candy fennel stalks, for a chewy, anise-flavored treat. Fennel stalk syrup fills in nicely for simple syrup in drinks.\u003c/p>\n\u003cp>\u003cstrong>Lemon Skins:\u003c/strong> Dry zest then add to vinaigrettes, fruit salads, meat braises, cakes, or anything that benefits from a little citrus boost.\u003c/p>\n\u003cp>\u003cstrong>Potato Peels:\u003c/strong> Deep fry, season with salt and paprika. Enjoy.\u003c/p>\n\u003cp>\u003cstrong>Radish Leaves:\u003c/strong> Add to salads for a peppery end note.\u003c/p>\n\u003cp>\u003cstrong>EVENTS:\u003c/strong>\u003c/p>\n\u003cp>Sept. 21, 10:30 a.m.\u003cbr>\nCooking demo and book signing at \u003ca href=\"http://www.dieselbookstore.com/event/larkspur-tara-duggan-demos-and-signs-root-stalk-cooking\">Marin Country Mart Farmers Market\u003c/a>, 2257 Larkspur Landing Circle, Larkspur \u003c/p>\n\u003cp>Sept. 28, 9 a.m. \u003cbr>\nCooking demo and book signing at \u003ca href=\"http://www.pointreyesfarmersmarket.org/events/food-writer-tara-duggan-roots-to-stalk-cooking/\">Point Reyes Station Farmers Market\u003c/a>, Toby’s Feed Barn, 11250 California 1, Point Reyes Station\u003c/p>\n\u003cp>Nov. 10, Time TBA.\u003cbr>\nCooking demo and book signing at \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>, 3674 18th Street, San Francisco\u003c/p>\n\u003cfigure id=\"attachment_69680\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Thai-Watermelon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Thai-Watermelon600.jpg\" alt=\"Thai Watermelon Salad With Crunchy Watermelon Rind. Photo: Clay McLachlan\" width=\"400\" class=\"size-full wp-image-69680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thai Watermelon Salad With Crunchy Watermelon Rind. Photo: Clay McLachlan\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Thai Watermelon Salad With Crunchy Watermelon Rind\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cem>Lemongrass syrup\u003c/em>\u003c/p>\n\u003cli>\n1⁄2 \tcup sugar\u003c/li>\n\u003cli>\n1⁄2 \tcup water\u003c/li>\n\u003cli>\n1⁄2 \tcup lemongrass, cut in 1-inch pieces, from the tops of 4 stalks\u003c/li>\n\u003cp>\u003cem>Salad\u003c/em>\u003c/p>\n\u003cli>\n3 \tpounds seedless watermelon, unpeeled\u003c/li>\n\u003cli>\n3 \ttablespoons lime juice (from 2 to 3 juicy limes)\u003c/li>\n\u003cli>\n1 \ttablespoon plus 1 teaspoon Asian fish sauce\u003c/li>\n\u003cli>\n2 \ttablespoons thinly sliced shallot\u003c/li>\n\u003cli>\n2 \ttablespoons thinly sliced basil, preferably Thai basil\u003c/li>\n\u003cli>\n1 \tserrano chile, chopped\u003c/li>\n\u003cli>\n2 \tto 4 cups mâche or baby spinach (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Here is an unexpected use for that half of a watermelon you’re not sure what to do with. With a flavor profile similar to that of Thai green papaya or banana blossom salad, this recipe takes advantage of crisp, refreshing watermelon rind, which is marinated in a mixture of lemongrass syrup, lime juice, basil, fresh chiles, and fish sauce. After the rind has absorbed all the flavors, you toss it with cubes of fresh watermelon for a juicy dish that I find difficult to stop eating, as the sweet watermelon plays against the savory, spicy, and tart flavors. If you can find mâche, a tender dark green lettuce, it adds beautiful contrasting color and even more juicy crunch to the combination.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Most recipes that call for lemongrass only use the bulbous bottom parts, but here you can use the leftover top part of the stalks, or use 2 whole lemongrass stalks. You will have some leftover syrup, which is delicious in cocktails, lemonade, or desserts.\u003c/p>\n\u003cp>To make the lemongrass syrup, place the sugar and water in a small saucepan over medium heat. Cook, stirring, until the sugar dissolves, 2 to 3 minutes. Add the lemongrass stalks, return to a simmer, and cook until the lemongrass flavor is infused into the syrup, 5 to 7 minutes. Let cool, then strain.\u003c/p>\n\u003cp>To make the salad, remove the white rind from the watermelon. Chop the melon flesh into 3⁄4-inch cubes (you should have around 4 cups) and refrigerate until serving. Cut the rind into julienne until you have 2 cups. Place in a small bowl and add 2 tablespoons of the lemongrass syrup, 2 tablespoons of the lime juice, 1 tablespoon of the fish sauce, the shallot, the basil, and half of the serrano. Toss to combine, then cover and marinate, refrigerated, for 1 to 3 hours. \u003c/p>\n\u003cp>To serve, place the cold watermelon cubes in a large bowl and cover with the marinated rind and its juices. Season with the remaining 1 tablespoon lime juice, the remaining 1 teaspoon fish sauce, and the remaining serrano pepper (or to taste). Add the mâche and gently toss. Serve immediately while still very cold. \u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_69674\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Broccoli-stalks600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Broccoli-stalks600.jpg\" alt=\"Broccoli Stalks. Photo: Clay McLachlan\" width=\"400\" class=\"size-full wp-image-69674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Broccoli stalks put to good use. Photo: Clay McLachlan\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Broccoli Stalk Orecchiette With Anchovies & Garlic Bread Crumbs\u003c/h3>\n\u003cp>\u003cem>Serves 2 to 3\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>\n3 \tcups (8 ounces) broccoli batons, leaves, and florets, cut into 1-inch pieces\u003c/li>\n\u003cli>\n8 \tounces orecchiette pasta\u003c/li>\n\u003cli>\n4 \ttablespoons extra-virgin olive oil, plus more for drizzling\u003c/li>\n\u003cli>\n4 \tcloves garlic, minced\u003c/li>\n\u003cli>\n1 \tcup fresh bread crumbs, or 1⁄2 cup dry bread crumbs or panko\u003c/li>\n\u003cli>\n1⁄4 \tteaspoon red chile flakes, plus more to taste\u003c/li>\n\u003cli>\n4 \tto 6 anchovy fillets\u003c/li>\n\u003cli>\nKosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>If you eat a lot of broccoli, you can save up the leftover stalks for use in this savory pasta, or use a combination of stalks and florets, which is also a good option if you’d like to double the recipe. Cauliflower works well here too, and chopped black olives, capers, and preserved lemon all make great additions—or substitutions for the anchovies if you want to make a vegetarian version.\u003c/p>\n\u003cp>Bring a large pot of well-salted water to boil.\u003c/p>\n\u003cp>Blanch the broccoli batons, leaves, and florets in the boiling water until crisp-tender, about 3 minutes. Remove with a slotted spoon or skimmer to a plate, then add the pasta to the water and cook to al dente according to the package directions. When done, drain the pasta, reserving 1 cup of the pasta water.\u003c/p>\n\u003cp>Meanwhile, heat 2 tablespoons of the olive oil in a large frying pan over medium heat. Add half of the garlic. When it smells garlicky, after about 30 seconds, add the bread crumbs. Sauté without stirring until the crumbs are browned on the bottom, then stir occasionally until browned and crisp all over, 3 to 5 minutes total. Remove from the pan and set aside.\u003c/p>\n\u003cp>Add the remaining 2 tablespoons of olive oil, the remaining garlic, and the red chile flakes to the pan. When the garlic is fragrant, add the drained broccoli and cook, stirring, until integrated with the sauce, about 2 minutes. Make room in the center of the pan for the anchovies, then add them and crush to form a paste, cooking only about 30 seconds to preserve their flavor. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Add the pasta to the pan and stir in enough of the pasta cooking water to form a sauce, then stir over low heat for 2 to 3 minutes. Season with salt and more red chile flakes to taste. Stir in the toasted bread crumbs and serve immediately in pasta bowls with a drizzle of olive oil.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Check, Please! Bay Area reviews: Aslam's Rasoi, Poesia, encuentro café and wine bar",
"title": "Check, Please! Bay Area reviews: Aslam's Rasoi, Poesia, encuentro café and wine bar",
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"content": "\u003cfigure id=\"attachment_68989\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cp807-group-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cp807-group-1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the seventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-68989\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the seventh 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> seventh episode of Season 8 airs on Thursday September 5 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=9111\">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 spirits) tips with each episode.\u003c/p>\n\u003cp>The seventh episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9162\">Aslam's Rasoi\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9179\">Poesia\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9195\">encuentro café and wine bar\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Lodi Wines:\u003c/strong>\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=lYirBMIyloM]\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_68989\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cp807-group-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cp807-group-1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the seventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-68989\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the seventh 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> seventh episode of Season 8 airs on Thursday September 5 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=9111\">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 spirits) tips with each episode.\u003c/p>\n\u003cp>The seventh episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9162\">Aslam's Rasoi\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9179\">Poesia\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9195\">encuentro café and wine bar\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Lodi Wines:\u003c/strong>\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/lYirBMIyloM'\n title='//www.youtube.com/embed/lYirBMIyloM'\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": "Oakland Go-To: Chai Thai Noodles on International Boulevard",
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"content": "\u003cfigure id=\"attachment_69437\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2709-659x371.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2709-659x371.jpg\" alt=\"Kao Nam Tod, or Rice Ball Salad. Photo: Jonathan Darr\" width=\"659\" height=\"371\" class=\"size-full wp-image-69437\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kao Nam Tod, or Rice Ball Salad. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/jondarr/\">Jonathan Darr\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/09/chaithainoodle/\">Oakland Local\u003c/a> (9/2/13)\u003c/p>\n\u003cp>\u003cstrong>“What’s your go-to restaurant?”\u003c/strong>\u003c/p>\n\u003cp>I love hearing the answer to this question and thought it would be a fun feature to explore in the column. I’ll share mine, but I’ll also be asking other folks where they dine frequently in Oakland, visiting the restaurant, and reporting back.\u003c/p>\n\u003col>\n\u003ch2>The Basic “Go-To” Restaurant Criteria:\u003c/h2>\n\u003cli>A place you recommend with no hesitation and limited qualification.\u003c/li>\n\u003cli>If you frequently dine with the same person, it’s that place you both agree to easily.\u003c/li>\n\u003c/ol>\n\u003cp>My first “Oakland Go-To” is the delicious and reasonably priced \u003ca href=\"http://www.chaithainoodle.com/index.html\">Chai Thai Noodles\u003c/a>. I learned about this International Boulevard Thai/Lao restaurant just about a year ago, after asking a new colleague what his “Oakland Go-To” was. His recommendation was enthusiastic and our first visit did not disappoint.\u003c/p>\n\u003cp>Neither did our tenth. In fact, we’ve returned at least a dozen times with friends, family, and colleagues. What’s not to like? Most dishes are under $10, portions are generous, and the dishes are complex with thoughtful layers of flavor and texture. The sweet, sour, salty, balances work here and I’ve yet to have a dish I wouldn’t order again. While the entrees and stir fry noodle dishes are excellent, we tend to gravitate towards the salads, curries, and noodle soups. On our most recent visits, we’ve been enjoying:\u003c/p>\n\u003ch2>APPETIZERS\u003c/h2>\n\u003cp>Chai Thai’s \u003cstrong>Kao Nam Tod ($8.95)\u003c/strong>, or Rice Ball Salad (pictured above), is my favorite version of this dish. A substantial mound of crispy deep fried rice, peanuts, cilantro, preserved pork, green onions, and much more, arrives on a beautiful plate accompanied by fresh, large, crisp leaves of romaine and sprigs of mint and cilantro.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A heaping spoonful of the rice mixture wrapped in lettuce and topped with herbs brings an excellent flavor dance to your mouth. The crunch of the deep fried rice and the softness of the pork. The crisp, cool lettuce holding it all together. Salty, sweet, earthy, bright, sour, spicy and more. The preserved pork actually tastes fermented (in a good way) and is served in both larger pieces and a larger amount than I have seen at other area restaurants. I could eat this dish every day.\u003c/p>\n\u003cp>After a significant hiatus from the menu, \u003cstrong>Gui Chai ($6.50)\u003c/strong> has made a return appearance. These crispy fried chive cakes come four to an order and are served with a sweet soy dipping sauce. These are not for those who don’t like a whole mouthful of chives. You pretty much need to be a chive lover. The rice flour outside can be a little chewy and gelatinous for some, but I’m definitely a fan.\u003c/p>\n\u003cfigure id=\"attachment_69434\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2613.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2613.jpg\" alt=\"Chive cakes served with a sweet sauce. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-69434\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chive cakes served with a sweet sauce. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>Another standout appetizer is the \u003cstrong>Sai Aou ($7.95)\u003c/strong>, a deep fried pork sausage served with peanuts, lime bits, cabbage and a chef’s dipping sauce. The skin is crisp and the inside is just moist enough to hold together. Each bite brings a pleasant balance of ground pork, onion, lemongrass, garlic, fish sauce, chile, and lime. It’s a lot to pack into a sausage, but nothing dominates, and somehow it still ends up tasting noticeably meaty.\u003c/p>\n\u003cp>Even though it’s been fried within an inch of its life, the sausage is remarkably grease-free. Also known as Sai Ua, this dish from the northern city of Chiang Mai comes pre-sliced for easy eating. The “chef’s dipping sauce” is a pungent and moderately sweet concoction that tastes of fish sauce, soy sauce, and a touch of sweetness.\u003c/p>\n\u003cfigure id=\"attachment_69435\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2617.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2617.jpg\" alt=\"Sai Aou, deep fried pork sausage served with peanuts, lime bits, cabbage and the chef’s dipping sauce. Photo: Jonathan Darr\" width=\"800\" height=\"598\" class=\"size-full wp-image-69435\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sai Aou, deep fried pork sausage served with peanuts, lime bits, cabbage and the chef’s dipping sauce. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>CURRIES\u003c/h2>\n\u003cp>Chai Thai offers nearly a dozen curries between their printed menu and specials. On our most recent visit, we tried the \u003cstrong>Pumpkin Curry ($9.95)\u003c/strong>. Rich coconut milk red curry comes with sautéed pumpkin, bell peppers, and basil, and can be served with pork, chicken, or beef. We especially like the cubes of pumpkin that lend a hearty earthiness to the dish. It leans a bit to the sweet side, but with so many savory, spicy dishes, having a few dishes on the table with a little sweetness is nice.\u003c/p>\n\u003cp>We also love the Gang Kew Wan, or green curry (perhaps the best I have ever had), and the \u003cstrong>Gang Ga-Ree\u003c/strong>, a luscious yellow curry served with potatoes. Like most of their curries, both come as a rice plate \u003cstrong>($8.50)\u003c/strong> or in a slightly larger a la carte portion without the rice \u003cstrong>($9.95)\u003c/strong>.\u003c/p>\n\u003cp>Taking a cue from a friend who we recently ate with, we asked our server to add green beans to the pumpkin curry so we could get a few more vegetables in. They were delicious in the curry, perfectly cooked.\u003c/p>\n\u003cfigure id=\"attachment_69436\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2619.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2619.jpg\" alt=\"Pumpkin Curry with pork and added green beans. Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-69436\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pumpkin Curry with pork and added green beans. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>NOODLE SOUPS\u003c/h2>\n\u003cp>Every time we visit, we have the same conversation. Do we want to share some curries and noodle plates, or each get our own choice from the Noodle Soups selections? We usually end up sharing anyway, but there’s one dish I hate to sacrifice even the tiniest spoonful of.\u003c/p>\n\u003cp>\u003cstrong>Kao Soy Thai ($7.95)\u003c/strong> is a rich coconut-milk based yellow curry soup served over boiled egg noodles and topped with crispy egg noodles. The soup is slightly sweet, but the sweetness is counterbalanced by pickled mustard greens. It comes with a generous portion of poached chicken and a scattering of red onions, cilantro and peppers. This dish is comforting and lush, thick, creamy, and expertly touching all the right notes Thai cuisine is known for.\u003c/p>\n\u003cp>This dish is also known as Chiang Mai Noodles as this version of the dish (there are Burmese, Lao and others) is eaten in northern Thailand. We look forward to trying the similarly named cousin of this dish, \u003cstrong>Kao Soy Laos ($7.95)\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_69438\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2856-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2856-1.jpg\" alt=\"Kao Soy Thai keeps bringing us back. Coconut chicken curry, red onion, and pickled mustard greens served over and under egg noodles. Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-69438\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kao Soy Thai keeps bringing us back. Coconut chicken curry, red onion, and pickled mustard greens served over and under egg noodles. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>While the Kao Soy Thai is the dish I have to force myself not to order in the name of trying more of Chai Thai’s large menu, I never regret caving in and ordering it. But if we are talking soups, I’d be remiss not to mention the \u003cstrong>Pork Leg Stew Noodle ($8.95)\u003c/strong>, the Beef Noodle Soup ($8.95) and the \u003cstrong>Tom Yum Noodle ($8.95)\u003c/strong>.\u003c/p>\n\u003cp>The broth of the \u003cstrong>Pork Leg Stew Noodle\u003c/strong> is one of the most complex, deep, rich, and delicious broths I have had. It’s like a deeper, darker, richer cousin to another favorite, Vietnamese pho. The \u003cstrong>Beef Noodle Soup\u003c/strong> is a close second on our list with its chewy tripe, moist beef balls, and thin slices of beef. Finally, the \u003cstrong>Tom Yum Noodle\u003c/strong> dish brings two of my favorites together, tom yum soup, and noodles of your choice. I usually choose the wide flat noodles, not noodles you usually see on menus. The dish is definitely heavy on the sour side with a bright lemongrass and galangal broth.\u003c/p>\n\u003ch2>THE REST\u003c/h2>\n\u003cp>I trust the vast majority of the menu at Chai Thai Noodles. There is an occasional miss or something less to my taste than I would like, but I never hesitate to recommend it to anyone and my husband and I always agree that it’s time for a visit. This fits both the criteria to be our first “Oakland Go-To.”\u003c/p>\n\u003cul>\n\u003cstrong>If you go:\u003c/strong>\n\u003cli>Don’t skip the dry-erase board specials just because the writing has been up there for a while. We order from here frequently and not been disappointed.\u003c/li>\n\u003cli>When they ask if you want it spicy, they really do mean spicy. Really.\u003c/li>\n\u003cli>Ask for one of the revolving condiment holders which has pickled hot peppers, sambal, chili oil and crushed red peppers. You may not need it, but it’s nice to have the option.\u003c/li>\n\u003cli>The last seating each night is thirty minutes before closing, and they are closed each day from 4:00 – 5:00 pm.\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.chaithainoodle.com/\">\u003cstrong>Chai Thai Noodles\u003c/strong>\u003c/a>\u003cbr>\n545 International Blvd, Suite B\u003cbr>\nOakland, CA 94606\u003cbr>\n\u003ca href=\"http://www.chaithainoodle.com/\">chaithainoodle.com\u003c/a>\u003cbr>\nM-Th 11:00 am – 9:30 pm\u003cbr>\nF 11:00 am – 10:00 pm\u003cbr>\nS 11:30 am – 10:00 pm\u003cbr>\nSu 11:30 am – 9:30 pm\u003cbr>\nAll major credit cards accepted.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_69437\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2709-659x371.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2709-659x371.jpg\" alt=\"Kao Nam Tod, or Rice Ball Salad. Photo: Jonathan Darr\" width=\"659\" height=\"371\" class=\"size-full wp-image-69437\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kao Nam Tod, or Rice Ball Salad. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/jondarr/\">Jonathan Darr\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/09/chaithainoodle/\">Oakland Local\u003c/a> (9/2/13)\u003c/p>\n\u003cp>\u003cstrong>“What’s your go-to restaurant?”\u003c/strong>\u003c/p>\n\u003cp>I love hearing the answer to this question and thought it would be a fun feature to explore in the column. I’ll share mine, but I’ll also be asking other folks where they dine frequently in Oakland, visiting the restaurant, and reporting back.\u003c/p>\n\u003col>\n\u003ch2>The Basic “Go-To” Restaurant Criteria:\u003c/h2>\n\u003cli>A place you recommend with no hesitation and limited qualification.\u003c/li>\n\u003cli>If you frequently dine with the same person, it’s that place you both agree to easily.\u003c/li>\n\u003c/ol>\n\u003cp>My first “Oakland Go-To” is the delicious and reasonably priced \u003ca href=\"http://www.chaithainoodle.com/index.html\">Chai Thai Noodles\u003c/a>. I learned about this International Boulevard Thai/Lao restaurant just about a year ago, after asking a new colleague what his “Oakland Go-To” was. His recommendation was enthusiastic and our first visit did not disappoint.\u003c/p>\n\u003cp>Neither did our tenth. In fact, we’ve returned at least a dozen times with friends, family, and colleagues. What’s not to like? Most dishes are under $10, portions are generous, and the dishes are complex with thoughtful layers of flavor and texture. The sweet, sour, salty, balances work here and I’ve yet to have a dish I wouldn’t order again. While the entrees and stir fry noodle dishes are excellent, we tend to gravitate towards the salads, curries, and noodle soups. On our most recent visits, we’ve been enjoying:\u003c/p>\n\u003ch2>APPETIZERS\u003c/h2>\n\u003cp>Chai Thai’s \u003cstrong>Kao Nam Tod ($8.95)\u003c/strong>, or Rice Ball Salad (pictured above), is my favorite version of this dish. A substantial mound of crispy deep fried rice, peanuts, cilantro, preserved pork, green onions, and much more, arrives on a beautiful plate accompanied by fresh, large, crisp leaves of romaine and sprigs of mint and cilantro.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A heaping spoonful of the rice mixture wrapped in lettuce and topped with herbs brings an excellent flavor dance to your mouth. The crunch of the deep fried rice and the softness of the pork. The crisp, cool lettuce holding it all together. Salty, sweet, earthy, bright, sour, spicy and more. The preserved pork actually tastes fermented (in a good way) and is served in both larger pieces and a larger amount than I have seen at other area restaurants. I could eat this dish every day.\u003c/p>\n\u003cp>After a significant hiatus from the menu, \u003cstrong>Gui Chai ($6.50)\u003c/strong> has made a return appearance. These crispy fried chive cakes come four to an order and are served with a sweet soy dipping sauce. These are not for those who don’t like a whole mouthful of chives. You pretty much need to be a chive lover. The rice flour outside can be a little chewy and gelatinous for some, but I’m definitely a fan.\u003c/p>\n\u003cfigure id=\"attachment_69434\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2613.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2613.jpg\" alt=\"Chive cakes served with a sweet sauce. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-69434\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chive cakes served with a sweet sauce. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>Another standout appetizer is the \u003cstrong>Sai Aou ($7.95)\u003c/strong>, a deep fried pork sausage served with peanuts, lime bits, cabbage and a chef’s dipping sauce. The skin is crisp and the inside is just moist enough to hold together. Each bite brings a pleasant balance of ground pork, onion, lemongrass, garlic, fish sauce, chile, and lime. It’s a lot to pack into a sausage, but nothing dominates, and somehow it still ends up tasting noticeably meaty.\u003c/p>\n\u003cp>Even though it’s been fried within an inch of its life, the sausage is remarkably grease-free. Also known as Sai Ua, this dish from the northern city of Chiang Mai comes pre-sliced for easy eating. The “chef’s dipping sauce” is a pungent and moderately sweet concoction that tastes of fish sauce, soy sauce, and a touch of sweetness.\u003c/p>\n\u003cfigure id=\"attachment_69435\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2617.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2617.jpg\" alt=\"Sai Aou, deep fried pork sausage served with peanuts, lime bits, cabbage and the chef’s dipping sauce. Photo: Jonathan Darr\" width=\"800\" height=\"598\" class=\"size-full wp-image-69435\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sai Aou, deep fried pork sausage served with peanuts, lime bits, cabbage and the chef’s dipping sauce. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>CURRIES\u003c/h2>\n\u003cp>Chai Thai offers nearly a dozen curries between their printed menu and specials. On our most recent visit, we tried the \u003cstrong>Pumpkin Curry ($9.95)\u003c/strong>. Rich coconut milk red curry comes with sautéed pumpkin, bell peppers, and basil, and can be served with pork, chicken, or beef. We especially like the cubes of pumpkin that lend a hearty earthiness to the dish. It leans a bit to the sweet side, but with so many savory, spicy dishes, having a few dishes on the table with a little sweetness is nice.\u003c/p>\n\u003cp>We also love the Gang Kew Wan, or green curry (perhaps the best I have ever had), and the \u003cstrong>Gang Ga-Ree\u003c/strong>, a luscious yellow curry served with potatoes. Like most of their curries, both come as a rice plate \u003cstrong>($8.50)\u003c/strong> or in a slightly larger a la carte portion without the rice \u003cstrong>($9.95)\u003c/strong>.\u003c/p>\n\u003cp>Taking a cue from a friend who we recently ate with, we asked our server to add green beans to the pumpkin curry so we could get a few more vegetables in. They were delicious in the curry, perfectly cooked.\u003c/p>\n\u003cfigure id=\"attachment_69436\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2619.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2619.jpg\" alt=\"Pumpkin Curry with pork and added green beans. Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-69436\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pumpkin Curry with pork and added green beans. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>NOODLE SOUPS\u003c/h2>\n\u003cp>Every time we visit, we have the same conversation. Do we want to share some curries and noodle plates, or each get our own choice from the Noodle Soups selections? We usually end up sharing anyway, but there’s one dish I hate to sacrifice even the tiniest spoonful of.\u003c/p>\n\u003cp>\u003cstrong>Kao Soy Thai ($7.95)\u003c/strong> is a rich coconut-milk based yellow curry soup served over boiled egg noodles and topped with crispy egg noodles. The soup is slightly sweet, but the sweetness is counterbalanced by pickled mustard greens. It comes with a generous portion of poached chicken and a scattering of red onions, cilantro and peppers. This dish is comforting and lush, thick, creamy, and expertly touching all the right notes Thai cuisine is known for.\u003c/p>\n\u003cp>This dish is also known as Chiang Mai Noodles as this version of the dish (there are Burmese, Lao and others) is eaten in northern Thailand. We look forward to trying the similarly named cousin of this dish, \u003cstrong>Kao Soy Laos ($7.95)\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_69438\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2856-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2856-1.jpg\" alt=\"Kao Soy Thai keeps bringing us back. Coconut chicken curry, red onion, and pickled mustard greens served over and under egg noodles. Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-69438\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kao Soy Thai keeps bringing us back. Coconut chicken curry, red onion, and pickled mustard greens served over and under egg noodles. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>While the Kao Soy Thai is the dish I have to force myself not to order in the name of trying more of Chai Thai’s large menu, I never regret caving in and ordering it. But if we are talking soups, I’d be remiss not to mention the \u003cstrong>Pork Leg Stew Noodle ($8.95)\u003c/strong>, the Beef Noodle Soup ($8.95) and the \u003cstrong>Tom Yum Noodle ($8.95)\u003c/strong>.\u003c/p>\n\u003cp>The broth of the \u003cstrong>Pork Leg Stew Noodle\u003c/strong> is one of the most complex, deep, rich, and delicious broths I have had. It’s like a deeper, darker, richer cousin to another favorite, Vietnamese pho. The \u003cstrong>Beef Noodle Soup\u003c/strong> is a close second on our list with its chewy tripe, moist beef balls, and thin slices of beef. Finally, the \u003cstrong>Tom Yum Noodle\u003c/strong> dish brings two of my favorites together, tom yum soup, and noodles of your choice. I usually choose the wide flat noodles, not noodles you usually see on menus. The dish is definitely heavy on the sour side with a bright lemongrass and galangal broth.\u003c/p>\n\u003ch2>THE REST\u003c/h2>\n\u003cp>I trust the vast majority of the menu at Chai Thai Noodles. There is an occasional miss or something less to my taste than I would like, but I never hesitate to recommend it to anyone and my husband and I always agree that it’s time for a visit. This fits both the criteria to be our first “Oakland Go-To.”\u003c/p>\n\u003cul>\n\u003cstrong>If you go:\u003c/strong>\n\u003cli>Don’t skip the dry-erase board specials just because the writing has been up there for a while. We order from here frequently and not been disappointed.\u003c/li>\n\u003cli>When they ask if you want it spicy, they really do mean spicy. Really.\u003c/li>\n\u003cli>Ask for one of the revolving condiment holders which has pickled hot peppers, sambal, chili oil and crushed red peppers. You may not need it, but it’s nice to have the option.\u003c/li>\n\u003cli>The last seating each night is thirty minutes before closing, and they are closed each day from 4:00 – 5:00 pm.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chaithainoodle.com/\">\u003cstrong>Chai Thai Noodles\u003c/strong>\u003c/a>\u003cbr>\n545 International Blvd, Suite B\u003cbr>\nOakland, CA 94606\u003cbr>\n\u003ca href=\"http://www.chaithainoodle.com/\">chaithainoodle.com\u003c/a>\u003cbr>\nM-Th 11:00 am – 9:30 pm\u003cbr>\nF 11:00 am – 10:00 pm\u003cbr>\nS 11:30 am – 10:00 pm\u003cbr>\nSu 11:30 am – 9:30 pm\u003cbr>\nAll major credit cards accepted.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Final Sips of Summer: Easy Cocktails for Labor Day Weekend",
"title": "Final Sips of Summer: Easy Cocktails for Labor Day Weekend",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_69314\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Pur-Spice-Punch-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Pur-Spice-Punch-final.jpg\" alt=\"SS Minnow Summer Punch. Photo courtesy of Matt Fleeger of 15Romolo\" width=\"960\" height=\"645\" class=\"size-full wp-image-69314\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SS Minnow Summer Punch. Photo courtesy of Matt Fleeger of 15Romolo\u003c/figcaption>\u003c/figure>\n\u003cp>Back to school, back from vacation: isn't it cruel that fall's back-to-business calendar inevitably coincides with the long-delayed arrival of summery-feeling weather in San Francisco? But if you're not spending the weekend in Black Rock City, you can pretty much look forward to \u003ca href=\"http://www.kqed.org/arts/popculture/article.jsp?essid=67177\">having the city's best hangouts to yourself\u003c/a>. Save the bitters and bourbons, the house-concocted amaros and hyssop tinctures for the lengthening dark nights that will be drawing in soon; for these last, best carefree days, break out the Ritz crackers and pour the drinks that go down chill and easy. \u003c/p>\n\u003cp>Who knows better than a college student how to get a cheap, festive buzz on? On a recent meander through Missoula, home of the \u003ca href=\"http://www.umt.edu/\">University of Montana\u003c/a>, we stopped in at \u003ca href=\"http://www.blackcoffeeroastingco.com/\">Black Coffee Roasting Company\u003c/a>, an excellent small-batch, organic craft roaster. As the barista pulled us a couple of fine cortados, he reminisced about a recent road trip he and his girlfriend had taken, which ended up--where else?-- in the hour-long line at \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a>. And then he shared his favorite up on the roof on a Sunday morning drink: the \u003cstrong>Pablosa,\u003c/strong> a fizzy combo of Pabst Blue Ribbon and orange juice. Mix student-budget sparkling wine with juice and you're just starting your hangover all over again. At least with this kind of canned brew you know what you're getting: call it a session beer on the serious cheap.\u003c/p>\n\u003cp>Once we started thinking of beer as a mixer, well, what sweet to spicy vistas opened up before us! My friend Annika recalled family members downing V8 and beer. For that Baja beachside feel, there's Clamato and beer, garnished with a skewer of pimento olives and a whole shrimp or two. For drinkers who like it hot, try squirting fresh lime juice and a little sriracha sauce into Tecate, maybe add a few drops of fish sauce, and call it a \u003cstrong>Srirachelada,\u003c/strong> a Thai-American spin on a Mexican michelada. (The tequila or mezcal chaser is up to you). \u003c/p>\n\u003cp>At the \u003ca href=\"http://www.hotsytotsyclub.com/cocktails.php\">Hotsy Totsy Club\u003c/a> in Albany, beer's the mixer in two cocktails on the summer list: the \u003cstrong>Devil in Red Dress\u003c/strong> (pisco, lime juice, and Strawberry Harvest lager from Louisiana'a \u003ca href=\"http://www.abita.com\">Abita Brewing Company\u003c/a>), and \u003ca href=\"http://www.britishmuseum.org/explore/highlights/highlight_objects/pd/w/william_hogarth,_beer_street.aspx\">\u003cstrong>Beer Street & Gin Lane\u003c/strong>\u003c/a> (gin, lemon juice, and pilsner with a grapefruit twist). At the recent \u003ca href=\"http://www.cuesa.org/event/yacht-rock-ii-summer-cocktails-farmers-market\">Yacht Rock II\u003c/a>, CUESA's summery, nautically-themed edition of its quarterly Cocktails from the Farmers Market event, Matt Fleeger of North Beach's \u003ca href=\"http://www.15romolo.com\">15 Romolo\u003c/a> was right on trend with his complex, spicy-fruity \u003ca href=\"http://www.gilligansisle.com/minnow.html\">\u003cstrong>S.S. Minnow\u003c/strong>\u003c/a> \u003cstrong>Summer Punch\u003c/strong>. A blend of fresh strawberries, tarragon, and hot peppers with a touch of absinthe and some warming blood orange liqueur from Germany called \u003ca href=\"http://www.purspirits.com/products_spice.html\">Pur Likor Spice\u003c/a>, it was washed ashore by a smooth, golden wave of pilsner. The \u003cstrong>Express Lane,\u003c/strong> a beer cocktail on 15 Romolo's regular menu, tarts up a glass of pilsner with a shot of the Basque-born, tongue-twisting liqueur Ordoki Patxaran--a nod to the bar's location in the old Basque Hotel. \u003c/p>\n\u003cp>And if just mixing with beer isn't enough for you, enroll in Oakland's Food Craft Institute's upcoming hands-on how-to, the \u003ca href=\"http://www.foodcraftinstitute.org/courses\">Business of Beer\u003c/a>, running from Oct 24 through Dec 21. No mere brewing 101, this is the chance to put your porter to the test and take your beer crafting experience to the next level. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then again, sometimes even a cold beer isn't cold enough. Because what's summer for, if not a frosty round of girly blended drinks? Recently, my pal Christina, an otherwise vegetarian, ayurvedic-minded conscious eater, discovered whipped-cream and birthday-cake flavored vodkas. She now shows up at picnics with jars full of crunchy-spicy-salty puffed rice and chickpea snacks, tubs of lentil and veggie salads, and a thermos of \u003cstrong>Key Limetinis,\u003c/strong> made with coconut milk, stevia extract, key limes (also sold here as Mexican limes), and whipped-cream vodka. A glass of this tastes amazingly like coconut-key lime pie. If you use regular limes, which are tarter than key limes, you can make a \u003cstrong>Tropicatini\u003c/strong> by blending in some ripe mango chunks. Doesn't get much more summery here than that! \u003c/p>\n\u003cfigure id=\"attachment_69315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-beer1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-beer1000.jpg\" alt=\"Srirachelada. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69315\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Srirachelada. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch2>Srirachelada\u003c/h2>\n\u003cp>\u003cem>Makes 1 drink\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 can Tecate, chilled\u003c/li>\n\u003cli>1/2 lime\u003c/li>\n\u003cli>1/2 tsp sriracha sauce, or to taste\u003c/li>\n\u003cli>A few drops fish sauce, optional\u003c/li>\n\u003cli>Pinch of kosher salt, plus more for salting the glass\u003c/li>\n\u003c/ul>\n\u003col>\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Wipe the 1/2 lime around the outside edge of a glass to wet it. Sprinkle salt into a saucer. Swish edge of glass through the salt.\u003c/li>\n\u003cli>Squeeze lime into glass. Add sriracha sauce and fish sauce, if using. Fill glass with beer. Add sprinkle of salt. Taste and add more sriracha, lime, and/or fish sauce as needed.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_69316\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-limetini1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-limetini1000.jpg\" alt=\"Key Limetini. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69316\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Key Limetini. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch2>Key Limetini\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 1 drink\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 oz whipped-cream flavored vodka\u003c/li>\n\u003cli>1/2 cup coconut milk\u003c/li>\n\u003cli>6 drops liquid stevia extract, or to taste\u003c/li>\n\u003cli>Juice of 2-3 key limes or 1 regular (Persian) lime\u003c/li>\n\u003cp>\u003cstrong>\u003cem>For the glass:\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>1/2 lime\u003c/li>\n\u003cli>1 tbsp graham-cracker crumbs\u003c/li>\n\u003cli>1 lime wheel, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Wipe the 1/2 lime around the outside edge of a chilled martini or cocktail glass to wet it. Sprinkle graham cracker crumbs into a saucer. Swish edge of glass through the crumbs to coat.\u003c/li>\n\u003cli>In a blender, combine vodka, coconut milk, stevia, lime juice and 2 handfuls ice cubes. Blend until mixture is smooth and thick.\u003c/li>\n\u003cli>Pour into prepared glass. Garnish with lime wheel.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_69314\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Pur-Spice-Punch-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Pur-Spice-Punch-final.jpg\" alt=\"SS Minnow Summer Punch. Photo courtesy of Matt Fleeger of 15Romolo\" width=\"960\" height=\"645\" class=\"size-full wp-image-69314\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SS Minnow Summer Punch. Photo courtesy of Matt Fleeger of 15Romolo\u003c/figcaption>\u003c/figure>\n\u003cp>Back to school, back from vacation: isn't it cruel that fall's back-to-business calendar inevitably coincides with the long-delayed arrival of summery-feeling weather in San Francisco? But if you're not spending the weekend in Black Rock City, you can pretty much look forward to \u003ca href=\"http://www.kqed.org/arts/popculture/article.jsp?essid=67177\">having the city's best hangouts to yourself\u003c/a>. Save the bitters and bourbons, the house-concocted amaros and hyssop tinctures for the lengthening dark nights that will be drawing in soon; for these last, best carefree days, break out the Ritz crackers and pour the drinks that go down chill and easy. \u003c/p>\n\u003cp>Who knows better than a college student how to get a cheap, festive buzz on? On a recent meander through Missoula, home of the \u003ca href=\"http://www.umt.edu/\">University of Montana\u003c/a>, we stopped in at \u003ca href=\"http://www.blackcoffeeroastingco.com/\">Black Coffee Roasting Company\u003c/a>, an excellent small-batch, organic craft roaster. As the barista pulled us a couple of fine cortados, he reminisced about a recent road trip he and his girlfriend had taken, which ended up--where else?-- in the hour-long line at \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a>. And then he shared his favorite up on the roof on a Sunday morning drink: the \u003cstrong>Pablosa,\u003c/strong> a fizzy combo of Pabst Blue Ribbon and orange juice. Mix student-budget sparkling wine with juice and you're just starting your hangover all over again. At least with this kind of canned brew you know what you're getting: call it a session beer on the serious cheap.\u003c/p>\n\u003cp>Once we started thinking of beer as a mixer, well, what sweet to spicy vistas opened up before us! My friend Annika recalled family members downing V8 and beer. For that Baja beachside feel, there's Clamato and beer, garnished with a skewer of pimento olives and a whole shrimp or two. For drinkers who like it hot, try squirting fresh lime juice and a little sriracha sauce into Tecate, maybe add a few drops of fish sauce, and call it a \u003cstrong>Srirachelada,\u003c/strong> a Thai-American spin on a Mexican michelada. (The tequila or mezcal chaser is up to you). \u003c/p>\n\u003cp>At the \u003ca href=\"http://www.hotsytotsyclub.com/cocktails.php\">Hotsy Totsy Club\u003c/a> in Albany, beer's the mixer in two cocktails on the summer list: the \u003cstrong>Devil in Red Dress\u003c/strong> (pisco, lime juice, and Strawberry Harvest lager from Louisiana'a \u003ca href=\"http://www.abita.com\">Abita Brewing Company\u003c/a>), and \u003ca href=\"http://www.britishmuseum.org/explore/highlights/highlight_objects/pd/w/william_hogarth,_beer_street.aspx\">\u003cstrong>Beer Street & Gin Lane\u003c/strong>\u003c/a> (gin, lemon juice, and pilsner with a grapefruit twist). At the recent \u003ca href=\"http://www.cuesa.org/event/yacht-rock-ii-summer-cocktails-farmers-market\">Yacht Rock II\u003c/a>, CUESA's summery, nautically-themed edition of its quarterly Cocktails from the Farmers Market event, Matt Fleeger of North Beach's \u003ca href=\"http://www.15romolo.com\">15 Romolo\u003c/a> was right on trend with his complex, spicy-fruity \u003ca href=\"http://www.gilligansisle.com/minnow.html\">\u003cstrong>S.S. Minnow\u003c/strong>\u003c/a> \u003cstrong>Summer Punch\u003c/strong>. A blend of fresh strawberries, tarragon, and hot peppers with a touch of absinthe and some warming blood orange liqueur from Germany called \u003ca href=\"http://www.purspirits.com/products_spice.html\">Pur Likor Spice\u003c/a>, it was washed ashore by a smooth, golden wave of pilsner. The \u003cstrong>Express Lane,\u003c/strong> a beer cocktail on 15 Romolo's regular menu, tarts up a glass of pilsner with a shot of the Basque-born, tongue-twisting liqueur Ordoki Patxaran--a nod to the bar's location in the old Basque Hotel. \u003c/p>\n\u003cp>And if just mixing with beer isn't enough for you, enroll in Oakland's Food Craft Institute's upcoming hands-on how-to, the \u003ca href=\"http://www.foodcraftinstitute.org/courses\">Business of Beer\u003c/a>, running from Oct 24 through Dec 21. No mere brewing 101, this is the chance to put your porter to the test and take your beer crafting experience to the next level. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then again, sometimes even a cold beer isn't cold enough. Because what's summer for, if not a frosty round of girly blended drinks? Recently, my pal Christina, an otherwise vegetarian, ayurvedic-minded conscious eater, discovered whipped-cream and birthday-cake flavored vodkas. She now shows up at picnics with jars full of crunchy-spicy-salty puffed rice and chickpea snacks, tubs of lentil and veggie salads, and a thermos of \u003cstrong>Key Limetinis,\u003c/strong> made with coconut milk, stevia extract, key limes (also sold here as Mexican limes), and whipped-cream vodka. A glass of this tastes amazingly like coconut-key lime pie. If you use regular limes, which are tarter than key limes, you can make a \u003cstrong>Tropicatini\u003c/strong> by blending in some ripe mango chunks. Doesn't get much more summery here than that! \u003c/p>\n\u003cfigure id=\"attachment_69315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-beer1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-beer1000.jpg\" alt=\"Srirachelada. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69315\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Srirachelada. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch2>Srirachelada\u003c/h2>\n\u003cp>\u003cem>Makes 1 drink\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 can Tecate, chilled\u003c/li>\n\u003cli>1/2 lime\u003c/li>\n\u003cli>1/2 tsp sriracha sauce, or to taste\u003c/li>\n\u003cli>A few drops fish sauce, optional\u003c/li>\n\u003cli>Pinch of kosher salt, plus more for salting the glass\u003c/li>\n\u003c/ul>\n\u003col>\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Wipe the 1/2 lime around the outside edge of a glass to wet it. Sprinkle salt into a saucer. Swish edge of glass through the salt.\u003c/li>\n\u003cli>Squeeze lime into glass. Add sriracha sauce and fish sauce, if using. Fill glass with beer. Add sprinkle of salt. Taste and add more sriracha, lime, and/or fish sauce as needed.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_69316\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-limetini1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-limetini1000.jpg\" alt=\"Key Limetini. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69316\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Key Limetini. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch2>Key Limetini\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 1 drink\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 oz whipped-cream flavored vodka\u003c/li>\n\u003cli>1/2 cup coconut milk\u003c/li>\n\u003cli>6 drops liquid stevia extract, or to taste\u003c/li>\n\u003cli>Juice of 2-3 key limes or 1 regular (Persian) lime\u003c/li>\n\u003cp>\u003cstrong>\u003cem>For the glass:\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>1/2 lime\u003c/li>\n\u003cli>1 tbsp graham-cracker crumbs\u003c/li>\n\u003cli>1 lime wheel, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Wipe the 1/2 lime around the outside edge of a chilled martini or cocktail glass to wet it. Sprinkle graham cracker crumbs into a saucer. Swish edge of glass through the crumbs to coat.\u003c/li>\n\u003cli>In a blender, combine vodka, coconut milk, stevia, lime juice and 2 handfuls ice cubes. Blend until mixture is smooth and thick.\u003c/li>\n\u003cli>Pour into prepared glass. Garnish with lime wheel.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "International Cuisine: 5 Favorite Bay Area Specialty Food Shops",
"title": "International Cuisine: 5 Favorite Bay Area Specialty Food Shops",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>The Bay Area is a multicultural \u003ca href=\"http://en.wikipedia.org/wiki/Salad_bowl_%28cultural_idea%29\">salad bowl\u003c/a>. People from all over the world flock here for the culture, the weather, the thriving tech job market, and of course, the food. With so many different ethnic groups calling this region \"home\" it's no wonder there's such a diversity of food choices available. In addition to a wealth of restaurants serving a variety of international cuisines and neighborhoods organized around specific cultural groups (Chinatown, Japantown, The Mission, etc.) there are also many markets that feature foods specific to particular regional cuisines.\u003c/p>\n\u003cp>Here are five favorite specialty shops selling food and culinary goods imported from Spain, Japan, Russia, Germany and Italy. If you are curious to explore products from these countries or are nostalgic for the food and culture from any of these regions be sure to visit these shops. And, of course, there are so many more of these specialty stores in the Bay Area so please share your favorites in the comments.\u003c/p>\n\u003ch2>\u003ca href=\"http://www.spanishtable.com/\">The Spanish Table 2\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1814 San Pablo Ave\u003cbr>\nBerkeley, CA 94702\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 548-1383\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Spanish-Table/109303127090\">The Spanish Table\u003c/a>\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 10:00am-6:00pm, Sun 11:00am-5:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> How about a paella pan made to serve 200 people? \u003c/p>\n\u003cfigure id=\"attachment_69106\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-26.jpg\" alt=\"Tagines are popular in North Africa and are primarily used for stews. There’s a lot of Moorish influence in Spanish cooking. Photo by Sara Bloomberg\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tagines are popular in North Africa and are primarily used for stews. There’s a lot of Moorish influence in Spanish cooking. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-28.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-28-290x217.jpg\" alt=\"The Spanish Table sells a variety of canned and preserved specialty foods from the Iberian Peninsula. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69107\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-31-290x217.jpg\" alt=\"Squid ink is used for coloring and flavor in Spanish cooking. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69108\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Looking for food from the Iberian Coast? Come to Berkeley's International Marketplace, home of \u003ca href=\"http://www.spanishtable.com/\">The Spanish Table 2\u003c/a> which opened in 2001. Here you will find foods from Portugal, Spain, Andorra, Gibraltar and, most recently, North Africa. The store sells wine, groceries, cookware, ceramics and cookbooks, and there is an \u003ca href=\"http://www.spanishtablewines.com/\">online wine shop\u003c/a> dedicated to selling wine from these regions. Store Manager, Caty Salas explained the main reason people shop here is the depth of product selection. “No one else has this focus. It’s a specialized niche,” she said. Salas said that while Cost Plus World Market may have some things, they certainly don’t have the range of products that Spanish Table imports. And, that’s what keeps customers coming back. \u003c/p>\n\u003cblockquote>\u003cp>“We have people from all over the world shopping here,” Salas said. “People come in here and say, ‘Oh my god. I haven’t seen these since I lived in Spain.”\u003c/p>\u003c/blockquote>\n\u003cp>Indeed, you can find a wealth of Spanish imports here—paella pans, tapas, North African tagines to make stews, and even a pickled partridge preserved in a jar. Not their best seller, Salas said, but certainly unique. They also carry a delectable selection of Manchego, jamon iberico, lomo, almonds, olives angulas, bacalao, piquillos and padrones. \u003c/p>\n\u003cp>They also have an impressive selection of Sherry and Madeira wine, as well as Spanish beer and wine.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-32-290x217.jpg\" alt=\"The “porron” (prounced: po’ rohn) is used to drink wine without a fuss but it might take some practice to master the technique without spilling. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69109\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-33-290x217.jpg\" alt=\"Whole quail and partridges are preserved confit-style. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69110\">\u003c/a>\u003cbr>\n \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-51.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-51-290x217.jpg\" alt=\"A Spanish vintage from 1935 will cost you hundreds of dollars. The Spanish Table carries a large selection of Madeira wines, Port and Sherry. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69081\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/paella-pans-glasses.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/paella-pans-glasses-290x216.jpg\" alt=\"Various sizes of Paella pans line the back wall with wine goblets in the foreground. Photo: Sara Bloomberg\" width=\"290\" height=\"216\" class=\"alignnone size-medium wp-image-69212\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.tokyofish.net/\">Tokyo Fish Market\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1220 San Pablo Ave\u003cbr>\nBerkeley, CA 94706\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 524-7243\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 9:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> A shelf of sushi roe that comes in all colors of the rainbow.\u003c/p>\n\u003cfigure id=\"attachment_69082\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-69.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-69.jpg\" alt=\"The Tokyo Fish Market in Berkeley has two main parts: the gift shop is in the original brick storefront, and the fish market and grocery store are in the building right behind it. Photo by Sara Bloomberg\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69082\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tokyo Fish Market in Berkeley has two main parts: the gift shop is in the original brick storefront, and the fish market and grocery store are in the building right behind it. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-75-290x217.jpg\" alt=\"Gourmet mochi is just begging to be eaten. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69083\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-89.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-89-290x217.jpg\" alt=\"Colorful packages of roe and sushi will tempt you to taste the rainbow. These definitely aren't Skittles. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69084\">\u003c/a>\u003c/p>\n\u003cp>Tokyo Fish Market is not just a fish market. It’s an institution that’s been around since 1963. You will certainly find plenty of fresh seafood, some even imported directly from Japan. The market is frequently packed with patrons who come to purchase items such as sake, Japanese rice, mochi candies, Japanese vegetables and live crabs. They carry over 100 types of fish and seafood products ranging from local rock cod and squid to smelt, tuna, halibut, octopus and soft-shell crabs. They also have a separate gift shop with Japanese food-related specialty items. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-93.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-93-290x217.jpg\" alt=\"Rock cod, squid and smelt are among the seafood options available at Tokyo Fish Market in Berkeley. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69085\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-98.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-98-290x217.jpg\" alt=\"Fresh octopus and other specialty seafood selections—including eel and crab—are offered at Tokyo Fish Market in Berkeley. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69086\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-104.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-104-290x217.jpg\" alt=\"Lychee fruit is native to China and popular in Southeast Asia. It contains potassium, phosphorus, magnesium, calcium and other trace minerals and vitamins. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69087\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tokyofishmarket.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tokyofishmarket-290x217.jpg\" alt=\"Japanese rice, sake and other products line the shelves at Tokyo Fish Market. Photo: Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69213\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.yelp.com/biz/royal-market-and-bakery-san-francisco\">Royal Market\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n5335 Geary Blvd (Between 17th Ave & 18th Ave)\u003cbr>\nSan Francisco, CA 94121\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> Inner Richmond\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 221-5550\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Every day 9:00am-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> They have chocolate \"babushka\" dolls. \u003c/p>\n\u003cfigure id=\"attachment_69210\" class=\"wp-caption aligncenter\" style=\"max-width: 998px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarketbabushka.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarketbabushka.jpg\" alt='Chocolate \"babushka\" dolls. Photo: Sara Bloomberg' width=\"998\" height=\"665\" class=\"size-full wp-image-69210\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate \"babushka\" dolls. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-02-290x193.jpg\" alt=\"Cherry and cranberry cakes are delivered from Los Angeles. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69100\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-05-290x193.jpg\" alt=\"Vodka is a popular item at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69101\">\u003c/a>\u003c/p>\n\u003cp>Looking for a little Eastern European flavor to spice up your weekly menu? The Royal Market & Bakery is your one-stop shop. Located in the Inner Richmond district, Armenian store owner Vardges Kazaryan said vodka is definitely one of their best sellers. \u003c/p>\n\u003cblockquote>\u003cp>“We carry vodka. Lots of vodka,” he said. “Whatever you want, we have.”\u003c/p>\u003c/blockquote>\n\u003cp>They sell a mix of traditional Russian foods, as well as some Armenian, Georgian, and Middle Eastern fare. Their selection of fresh, Russian-inspired homemade products is quite impressive: Armenian bread, sweet cakes, savory kebabs, potatoes with sauce, pork, vegetables, chicken, beef tongues and caviar. \u003c/p>\n\u003cp>You can also find pierogies, sausages, cheddars, fresh fish and meat and housemade pickles of all kinds. The bakery is stellar, too, and offers Russian-style cranberry and cherry cakes from Los Angeles as well as other housemade desserts. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-09-290x193.jpg\" alt=\"Shish kabobs are made fresh and can be either chicken, beef or lamb. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69102\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-10-290x193.jpg\" alt=\"Beet salad is one of the many fresh deli items available at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69103\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-11-290x193.jpg\" alt=\"Blintzes are traditionally made with either shredded beef or cottage cheese. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-14-290x193.jpg\" alt=\"Sturgeon is a popular fish at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69105\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.yelp.com/biz/lehrs-german-specialties-san-francisco\">Lehr's German Specialties\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1581 Church Street\u003cbr>\nSan Francisco, CA 94131\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> Noe Valley\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 282-6803\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Everyday 10:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> Rows and rows of German candies, lots of sauerkraut and curry ketchup. \u003c/p>\n\u003cfigure id=\"attachment_69089\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-11.jpg\" alt=\"Curry and other flavored ketchups are popular items. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69089\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curry and other flavored ketchups are popular items. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-03-290x193.jpg\" alt=\"Bloodwurst is one of several traditional German sausages available at Lehr’s. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69088\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-18-290x193.jpg\" alt=\"Not only is there a large selection of sauerkraut, you can also buy sauerkraut juice. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69092\">\u003c/a>\u003c/p>\n\u003cp>Walking into Lehr’s German Specialties is like walking into Germany. And store owner Bridgette Lehr is there to guide you. She’s a sweet German woman who will tell you everything you need to know about Germany, German food and why they can’t carry the infamous \u003ca href=\"http://en.wikipedia.org/wiki/Kinder_Surprise\">Kinder Surprise Eggs\u003c/a>, anymore. (A chocolate egg containing a small toy. Apparently, there was a lawsuit and the company is \u003ca href=\"http://www.independent.co.uk/life-style/food-and-drink/news/us-ban-of-kinder-eggs-cracked-at-last-8539723.html\">prohibited\u003c/a> from selling them in the U.S.). \u003c/p>\n\u003cp>This is one of the last German-owned businesses in San Francisco that sells regional specialties including German food and drinks, books, and decorations. It’s been in San Francisco’s Noe Valley neighborhood for about 40 years and has a loyal following.\u003c/p>\n\u003cp>They carry a wide range of German products: large blocks of marzipan, teas to help cure insomnia, bloodwurst sausages, head cheese, pickled herring, handkäse (a type of cheese) and even sauerkraut juice to help with digestion. \u003c/p>\n\u003cp>A large portion of the store is also dedicated to German magazines, CDs and cassette tapes, cookware, imported toiletry items and costumes for Oktoberfest.\u003c/p>\n\u003cfigure id=\"attachment_69090\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-15.jpg\" alt=\"Lehr’s German Specialties in San Francisco has been offering German and European specialty foods for nearly four decades. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69090\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lehr’s German Specialties in San Francisco has been offering German and European specialty foods for nearly four decades. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-16-290x193.jpg\" alt=\"Chocolate covered marzipan and liquor-filled chocolates come in many varieties. Photo by Sara Bloomberg/\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69091\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-20-290x193.jpg\" alt=\"Pickled herring can be used for appetizers and even sandwiches. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69093\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_69231\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/weiners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/weiners.jpg\" alt=\"Meica Pork Weiners, Weisswurst and Bock-wurst adorn the shelves at Lehr’s. Photo: Sara Bloomberg\" width=\"800\" height=\"534\" class=\"size-full wp-image-69231\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meica Pork Weiners, Weisswurst and Bock-wurst adorn the shelves at Lehr’s. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.luccaravioli.com/\">Lucca Ravioli Company\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1100 Valencia Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> The Mission\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 647–5581\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 9:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> Ravioli made on site with an old-school ravioli roller. Stop by in the morning to see the men hard at work. \u003c/p>\n\u003cfigure id=\"attachment_69094\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-01.jpg\" alt=\"Lucca Ravioli gets busy right before dinner time. It’s only open from 9 a.m.-6 p.m. Monday through Saturday. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69094\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lucca Ravioli gets busy right before dinner time. It’s only open from 9 a.m.-6 p.m. Monday through Saturday. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-09-290x193.jpg\" alt=\"Christopher Lane tries some cheese at Lucca. He’s been a loyal customer for about 40 years. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69095\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-10-290x193.jpg\" alt=\"An employee slices cheese by hand for a customer at Lucca Ravioli. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69096\">\u003c/a>\u003c/p>\n\u003cp>Looking for fresh housemade Italian ravioli? Need gourmet Italian salami for that dinner party tonight? Go to Lucca Ravioli Company in San Francisco’s Mission district. From the moment you enter the always-crowded market you are treated like family. The experience is almost surreal. Men in white aprons greeting customers like they’re guests in their home. Store manager Martin Ricker seems to know every customer on a first-name basis. \u003c/p>\n\u003cp>The friendly service keeps people coming back for more, especially around the holidays when patrons line up down the block for specialty turkey and pumpkin ravioli. 54 pillows of this delightful dough will only cost you $7 a box. Don’t even think about trying to call in an order ahead of time. First come, first-served. That’s been the rule since the store opened in 1925. \u003c/p>\n\u003cp>They also carry other fresh pastas made on site such as fettuccine, tagliarini, linguini, lasagna and spinach-flavored; a huge array of dry meats, blocks of cheese, their ever-popular homemade pizza dough, wine and \u003cem>Fernet Branca\u003c/em>—that bitter and aromatic Italian \u003cem>digestif\u003c/em>— one of their best selling items and a San Francisco favorite for \u003ca href=\"http://www.sfweekly.com/2005-12-07/restaurants/the-myth-of-fernet/full/\">hangover prevention\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_69097\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-14_revised.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-14_revised.jpg\" alt=\"Pete Staniotes refreshes the ravioli and charcuterie case at Lucca Ravioli. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69097\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pete Staniotes refreshes the ravioli and charcuterie case at Lucca Ravioli. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-16-290x193.jpg\" alt=\"Fresh ravioli keeps customers coming back to Lucca Ravioli in San Francisco. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69098\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-17-290x193.jpg\" alt=\"Fresh pizza dough is one of the many house-made specialties offered at Lucca Ravioli in San Francisco. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69099\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_69211\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/fernet-branca.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/fernet-branca.jpg\" alt=\"Branca Menta and Fernet-Branca at Lucca Ravioli Company. Photo: Sara Bloomberg\" width=\"800\" height=\"535\" class=\"size-full wp-image-69211\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Branca Menta and Fernet-Branca at Lucca Ravioli Company. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Here are five favorite specialty shops selling food and culinary goods imported from Spain, Japan, Russia, Germany and Italy. If you are curious to explore products from these countries or are nostalgic for the food and culture from any of these regions be sure to visit these shops. And, of course, there are so many more of these specialty stores in the Bay Area so please share your favorites.\r\n",
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"description": "Here are five favorite specialty shops selling food and culinary goods imported from Spain, Japan, Russia, Germany and Italy. If you are curious to explore products from these countries or are nostalgic for the food and culture from any of these regions be sure to visit these shops. And, of course, there are so many more of these specialty stores in the Bay Area so please share your favorites.\r\n",
"title": "International Cuisine: 5 Favorite Bay Area Specialty Food Shops | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>The Bay Area is a multicultural \u003ca href=\"http://en.wikipedia.org/wiki/Salad_bowl_%28cultural_idea%29\">salad bowl\u003c/a>. People from all over the world flock here for the culture, the weather, the thriving tech job market, and of course, the food. With so many different ethnic groups calling this region \"home\" it's no wonder there's such a diversity of food choices available. In addition to a wealth of restaurants serving a variety of international cuisines and neighborhoods organized around specific cultural groups (Chinatown, Japantown, The Mission, etc.) there are also many markets that feature foods specific to particular regional cuisines.\u003c/p>\n\u003cp>Here are five favorite specialty shops selling food and culinary goods imported from Spain, Japan, Russia, Germany and Italy. If you are curious to explore products from these countries or are nostalgic for the food and culture from any of these regions be sure to visit these shops. And, of course, there are so many more of these specialty stores in the Bay Area so please share your favorites in the comments.\u003c/p>\n\u003ch2>\u003ca href=\"http://www.spanishtable.com/\">The Spanish Table 2\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1814 San Pablo Ave\u003cbr>\nBerkeley, CA 94702\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 548-1383\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Spanish-Table/109303127090\">The Spanish Table\u003c/a>\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 10:00am-6:00pm, Sun 11:00am-5:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> How about a paella pan made to serve 200 people? \u003c/p>\n\u003cfigure id=\"attachment_69106\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-26.jpg\" alt=\"Tagines are popular in North Africa and are primarily used for stews. There’s a lot of Moorish influence in Spanish cooking. Photo by Sara Bloomberg\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tagines are popular in North Africa and are primarily used for stews. There’s a lot of Moorish influence in Spanish cooking. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-28.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-28-290x217.jpg\" alt=\"The Spanish Table sells a variety of canned and preserved specialty foods from the Iberian Peninsula. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69107\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-31-290x217.jpg\" alt=\"Squid ink is used for coloring and flavor in Spanish cooking. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69108\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Looking for food from the Iberian Coast? Come to Berkeley's International Marketplace, home of \u003ca href=\"http://www.spanishtable.com/\">The Spanish Table 2\u003c/a> which opened in 2001. Here you will find foods from Portugal, Spain, Andorra, Gibraltar and, most recently, North Africa. The store sells wine, groceries, cookware, ceramics and cookbooks, and there is an \u003ca href=\"http://www.spanishtablewines.com/\">online wine shop\u003c/a> dedicated to selling wine from these regions. Store Manager, Caty Salas explained the main reason people shop here is the depth of product selection. “No one else has this focus. It’s a specialized niche,” she said. Salas said that while Cost Plus World Market may have some things, they certainly don’t have the range of products that Spanish Table imports. And, that’s what keeps customers coming back. \u003c/p>\n\u003cblockquote>\u003cp>“We have people from all over the world shopping here,” Salas said. “People come in here and say, ‘Oh my god. I haven’t seen these since I lived in Spain.”\u003c/p>\u003c/blockquote>\n\u003cp>Indeed, you can find a wealth of Spanish imports here—paella pans, tapas, North African tagines to make stews, and even a pickled partridge preserved in a jar. Not their best seller, Salas said, but certainly unique. They also carry a delectable selection of Manchego, jamon iberico, lomo, almonds, olives angulas, bacalao, piquillos and padrones. \u003c/p>\n\u003cp>They also have an impressive selection of Sherry and Madeira wine, as well as Spanish beer and wine.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-32-290x217.jpg\" alt=\"The “porron” (prounced: po’ rohn) is used to drink wine without a fuss but it might take some practice to master the technique without spilling. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69109\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-33-290x217.jpg\" alt=\"Whole quail and partridges are preserved confit-style. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69110\">\u003c/a>\u003cbr>\n \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-51.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-51-290x217.jpg\" alt=\"A Spanish vintage from 1935 will cost you hundreds of dollars. The Spanish Table carries a large selection of Madeira wines, Port and Sherry. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69081\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/paella-pans-glasses.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/paella-pans-glasses-290x216.jpg\" alt=\"Various sizes of Paella pans line the back wall with wine goblets in the foreground. Photo: Sara Bloomberg\" width=\"290\" height=\"216\" class=\"alignnone size-medium wp-image-69212\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.tokyofish.net/\">Tokyo Fish Market\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1220 San Pablo Ave\u003cbr>\nBerkeley, CA 94706\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 524-7243\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 9:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> A shelf of sushi roe that comes in all colors of the rainbow.\u003c/p>\n\u003cfigure id=\"attachment_69082\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-69.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-69.jpg\" alt=\"The Tokyo Fish Market in Berkeley has two main parts: the gift shop is in the original brick storefront, and the fish market and grocery store are in the building right behind it. Photo by Sara Bloomberg\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69082\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tokyo Fish Market in Berkeley has two main parts: the gift shop is in the original brick storefront, and the fish market and grocery store are in the building right behind it. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-75-290x217.jpg\" alt=\"Gourmet mochi is just begging to be eaten. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69083\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-89.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-89-290x217.jpg\" alt=\"Colorful packages of roe and sushi will tempt you to taste the rainbow. These definitely aren't Skittles. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69084\">\u003c/a>\u003c/p>\n\u003cp>Tokyo Fish Market is not just a fish market. It’s an institution that’s been around since 1963. You will certainly find plenty of fresh seafood, some even imported directly from Japan. The market is frequently packed with patrons who come to purchase items such as sake, Japanese rice, mochi candies, Japanese vegetables and live crabs. They carry over 100 types of fish and seafood products ranging from local rock cod and squid to smelt, tuna, halibut, octopus and soft-shell crabs. They also have a separate gift shop with Japanese food-related specialty items. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-93.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-93-290x217.jpg\" alt=\"Rock cod, squid and smelt are among the seafood options available at Tokyo Fish Market in Berkeley. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69085\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-98.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-98-290x217.jpg\" alt=\"Fresh octopus and other specialty seafood selections—including eel and crab—are offered at Tokyo Fish Market in Berkeley. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69086\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-104.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-104-290x217.jpg\" alt=\"Lychee fruit is native to China and popular in Southeast Asia. It contains potassium, phosphorus, magnesium, calcium and other trace minerals and vitamins. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69087\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tokyofishmarket.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tokyofishmarket-290x217.jpg\" alt=\"Japanese rice, sake and other products line the shelves at Tokyo Fish Market. Photo: Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69213\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.yelp.com/biz/royal-market-and-bakery-san-francisco\">Royal Market\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n5335 Geary Blvd (Between 17th Ave & 18th Ave)\u003cbr>\nSan Francisco, CA 94121\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> Inner Richmond\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 221-5550\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Every day 9:00am-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> They have chocolate \"babushka\" dolls. \u003c/p>\n\u003cfigure id=\"attachment_69210\" class=\"wp-caption aligncenter\" style=\"max-width: 998px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarketbabushka.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarketbabushka.jpg\" alt='Chocolate \"babushka\" dolls. Photo: Sara Bloomberg' width=\"998\" height=\"665\" class=\"size-full wp-image-69210\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate \"babushka\" dolls. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-02-290x193.jpg\" alt=\"Cherry and cranberry cakes are delivered from Los Angeles. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69100\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-05-290x193.jpg\" alt=\"Vodka is a popular item at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69101\">\u003c/a>\u003c/p>\n\u003cp>Looking for a little Eastern European flavor to spice up your weekly menu? The Royal Market & Bakery is your one-stop shop. Located in the Inner Richmond district, Armenian store owner Vardges Kazaryan said vodka is definitely one of their best sellers. \u003c/p>\n\u003cblockquote>\u003cp>“We carry vodka. Lots of vodka,” he said. “Whatever you want, we have.”\u003c/p>\u003c/blockquote>\n\u003cp>They sell a mix of traditional Russian foods, as well as some Armenian, Georgian, and Middle Eastern fare. Their selection of fresh, Russian-inspired homemade products is quite impressive: Armenian bread, sweet cakes, savory kebabs, potatoes with sauce, pork, vegetables, chicken, beef tongues and caviar. \u003c/p>\n\u003cp>You can also find pierogies, sausages, cheddars, fresh fish and meat and housemade pickles of all kinds. The bakery is stellar, too, and offers Russian-style cranberry and cherry cakes from Los Angeles as well as other housemade desserts. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-09-290x193.jpg\" alt=\"Shish kabobs are made fresh and can be either chicken, beef or lamb. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69102\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-10-290x193.jpg\" alt=\"Beet salad is one of the many fresh deli items available at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69103\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-11-290x193.jpg\" alt=\"Blintzes are traditionally made with either shredded beef or cottage cheese. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-14-290x193.jpg\" alt=\"Sturgeon is a popular fish at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69105\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.yelp.com/biz/lehrs-german-specialties-san-francisco\">Lehr's German Specialties\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1581 Church Street\u003cbr>\nSan Francisco, CA 94131\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> Noe Valley\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 282-6803\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Everyday 10:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> Rows and rows of German candies, lots of sauerkraut and curry ketchup. \u003c/p>\n\u003cfigure id=\"attachment_69089\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-11.jpg\" alt=\"Curry and other flavored ketchups are popular items. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69089\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curry and other flavored ketchups are popular items. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-03-290x193.jpg\" alt=\"Bloodwurst is one of several traditional German sausages available at Lehr’s. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69088\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-18-290x193.jpg\" alt=\"Not only is there a large selection of sauerkraut, you can also buy sauerkraut juice. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69092\">\u003c/a>\u003c/p>\n\u003cp>Walking into Lehr’s German Specialties is like walking into Germany. And store owner Bridgette Lehr is there to guide you. She’s a sweet German woman who will tell you everything you need to know about Germany, German food and why they can’t carry the infamous \u003ca href=\"http://en.wikipedia.org/wiki/Kinder_Surprise\">Kinder Surprise Eggs\u003c/a>, anymore. (A chocolate egg containing a small toy. Apparently, there was a lawsuit and the company is \u003ca href=\"http://www.independent.co.uk/life-style/food-and-drink/news/us-ban-of-kinder-eggs-cracked-at-last-8539723.html\">prohibited\u003c/a> from selling them in the U.S.). \u003c/p>\n\u003cp>This is one of the last German-owned businesses in San Francisco that sells regional specialties including German food and drinks, books, and decorations. It’s been in San Francisco’s Noe Valley neighborhood for about 40 years and has a loyal following.\u003c/p>\n\u003cp>They carry a wide range of German products: large blocks of marzipan, teas to help cure insomnia, bloodwurst sausages, head cheese, pickled herring, handkäse (a type of cheese) and even sauerkraut juice to help with digestion. \u003c/p>\n\u003cp>A large portion of the store is also dedicated to German magazines, CDs and cassette tapes, cookware, imported toiletry items and costumes for Oktoberfest.\u003c/p>\n\u003cfigure id=\"attachment_69090\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-15.jpg\" alt=\"Lehr’s German Specialties in San Francisco has been offering German and European specialty foods for nearly four decades. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69090\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lehr’s German Specialties in San Francisco has been offering German and European specialty foods for nearly four decades. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-16-290x193.jpg\" alt=\"Chocolate covered marzipan and liquor-filled chocolates come in many varieties. Photo by Sara Bloomberg/\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69091\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-20-290x193.jpg\" alt=\"Pickled herring can be used for appetizers and even sandwiches. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69093\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_69231\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/weiners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/weiners.jpg\" alt=\"Meica Pork Weiners, Weisswurst and Bock-wurst adorn the shelves at Lehr’s. Photo: Sara Bloomberg\" width=\"800\" height=\"534\" class=\"size-full wp-image-69231\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meica Pork Weiners, Weisswurst and Bock-wurst adorn the shelves at Lehr’s. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.luccaravioli.com/\">Lucca Ravioli Company\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1100 Valencia Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> The Mission\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 647–5581\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 9:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> Ravioli made on site with an old-school ravioli roller. Stop by in the morning to see the men hard at work. \u003c/p>\n\u003cfigure id=\"attachment_69094\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-01.jpg\" alt=\"Lucca Ravioli gets busy right before dinner time. It’s only open from 9 a.m.-6 p.m. Monday through Saturday. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69094\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lucca Ravioli gets busy right before dinner time. It’s only open from 9 a.m.-6 p.m. Monday through Saturday. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-09-290x193.jpg\" alt=\"Christopher Lane tries some cheese at Lucca. He’s been a loyal customer for about 40 years. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69095\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-10-290x193.jpg\" alt=\"An employee slices cheese by hand for a customer at Lucca Ravioli. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69096\">\u003c/a>\u003c/p>\n\u003cp>Looking for fresh housemade Italian ravioli? Need gourmet Italian salami for that dinner party tonight? Go to Lucca Ravioli Company in San Francisco’s Mission district. From the moment you enter the always-crowded market you are treated like family. The experience is almost surreal. Men in white aprons greeting customers like they’re guests in their home. Store manager Martin Ricker seems to know every customer on a first-name basis. \u003c/p>\n\u003cp>The friendly service keeps people coming back for more, especially around the holidays when patrons line up down the block for specialty turkey and pumpkin ravioli. 54 pillows of this delightful dough will only cost you $7 a box. Don’t even think about trying to call in an order ahead of time. First come, first-served. That’s been the rule since the store opened in 1925. \u003c/p>\n\u003cp>They also carry other fresh pastas made on site such as fettuccine, tagliarini, linguini, lasagna and spinach-flavored; a huge array of dry meats, blocks of cheese, their ever-popular homemade pizza dough, wine and \u003cem>Fernet Branca\u003c/em>—that bitter and aromatic Italian \u003cem>digestif\u003c/em>— one of their best selling items and a San Francisco favorite for \u003ca href=\"http://www.sfweekly.com/2005-12-07/restaurants/the-myth-of-fernet/full/\">hangover prevention\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_69097\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-14_revised.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-14_revised.jpg\" alt=\"Pete Staniotes refreshes the ravioli and charcuterie case at Lucca Ravioli. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69097\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pete Staniotes refreshes the ravioli and charcuterie case at Lucca Ravioli. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-16-290x193.jpg\" alt=\"Fresh ravioli keeps customers coming back to Lucca Ravioli in San Francisco. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69098\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-17-290x193.jpg\" alt=\"Fresh pizza dough is one of the many house-made specialties offered at Lucca Ravioli in San Francisco. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69099\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_69211\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/fernet-branca.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/fernet-branca.jpg\" alt=\"Branca Menta and Fernet-Branca at Lucca Ravioli Company. Photo: Sara Bloomberg\" width=\"800\" height=\"535\" class=\"size-full wp-image-69211\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Branca Menta and Fernet-Branca at Lucca Ravioli Company. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "To Grow Sweeter Produce, California Farmers Turn Off The Water",
"title": "To Grow Sweeter Produce, California Farmers Turn Off The Water",
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"content": "\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/23/214884366/to-grow-sweeter-produce-california-farmers-turn-off-the-water\">The Salt at NPR Food\u003c/a> (8/28/13)\u003c/p>\n\u003cfigure id=\"attachment_69003\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/happyboy-tomato.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/happyboy-tomato.jpg\" alt=\"At Happy Boy Farms near Santa Cruz, Calif., Early Girl tomatoes are grown using dry farming methods. The tomatoes have become increasingly popular with chefs and wholesalers. Photo: Courtesy Jen Lynne/Happy Boy Farms\" width=\"1120\" height=\"840\" class=\"size-full wp-image-69003\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Happy Boy Farms near Santa Cruz, Calif., Early Girl tomatoes are grown using dry farming methods. The tomatoes have become increasingly popular with chefs and wholesalers. Photo: Courtesy Jen Lynne/Happy Boy Farms\u003c/figcaption>\u003c/figure>\n\u003cp>A week without water can easily kill the average person.\u003c/p>\n\u003cp>But a garden that goes unwatered for months may produce sweeter, more flavorful fruits than anything available in most mainstream supermarkets--even in the scorching heat of a California summer. Commercial growers call it \"dry farming,\" and throughout the state, this unconventional technique seems to be catching on among small producers of tomatoes, apples, grapes, melons, and potatoes.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.happyboyfarms.com/\">Happy Boy Farms\u003c/a>, near Santa Cruz, sales director Jen Lynne believes dry farming could be an important agricultural practice in the future, when water will likely be a less abundant resource.\u003c/p>\n\u003cp>But the taste of her dry-farmed Early Girl tomatoes is the main reason chefs, wholesalers and individuals around the country are increasingly calling to place orders. She notes that many calls come from places where rains falls through the summer, making dry farming impossible.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Once you taste a dry-farmed tomato, you'll never want anything else,\" she says, adding that she could be selling hundreds of 14-pound cases per day if her 10-acre tomato field could meet the demand.\u003c/p>\n\u003cp>At Whole Foods Market in Sebastopol, about 50 miles north of San Francisco, dry-farmed tomatoes have become a shopper attraction, according to produce buyer Allan Timpe.\u003c/p>\n\u003cp>\"People definitely come here to get them,\" he says. \"Once someone tastes a dry-farmed tomato, you've got a customer for life.\"\u003c/p>\n\u003cp>Timpe also carries locally grown, dry-farmed potatoes, which he says \"are dense and really flavorful.\"\u003c/p>\n\u003cp>The idea behind dry farming is that by restricting a plant's water intake, its fruits wind up with less water content and a greater density of sugar and other flavor compounds. But the practice isn't as simple as just cutting off the water.\u003cstrong> \u003c/strong>First, dry farming in sandy soil, through which water drains easily, doesn't work. Just as importantly, the plants, or trees, must be dry-farmed from the time they're planted.\u003c/p>\n\u003cp>\"We get the plants going with a little water, then cut it off after a few weeks,\" says Kevin McEnnis, who dry farms Early Girl tomatoes at \u003ca href=\"http://www.quetzalfarm.com/practices.htm\">Quetzal Farm\u003c/a> in Santa Rosa.\u003c/p>\n\u003cp>Then, he explains, as the young but quickly growing vines become thirsty, they send their roots deeper underground than they otherwise would to find moisture, which can remain in the soil all year.\u003c/p>\n\u003cp>A technique that also helps dry farmers lock water underground is frequently tilling the top foot of soil into a fluffy dust layer. Underground moisture that creeps upward through the earth cannot break through this layer, and it remains below the surface.\u003c/p>\n\u003cp>But farming without irrigation has a major drawback: dramatically reduced yields.\u003c/p>\n\u003cp>Stan Devoto, a farmer in Northern California, says his dry-farmed trees produce 12 to 15 tons of apples per acre per year. Irrigated trees, on the other hand, may bear 40 or 50 tons. And McEnnis says he harvests about four tons of tomatoes off his acre of vines each summer and fall, whereas conventional growers may reap 40 tons per acre.\u003c/p>\n\u003cp>Indeed, in most areas of conventional agriculture, dry farming is unprofitable and unusual. Exceptions include most European wine grapes — which local winemaking laws actually require be grown without irrigation — and much of America's grain production.\u003c/p>\n\u003cp>\u003ca href=\"http://ucanr.edu/?facultyid=2365\">Paul Vossen\u003c/a>, a University of California farm adviser in Sonoma County, says many people who dry farm do so only because they have no water with which to irrigate their land. \"They do it because they have to, and so they'll make it part of their marketing strategy,\" he says.\u003c/p>\n\u003cp>But winemaker Will Bucklin, of \u003ca href=\"http://www.buckzin.com/\">Old Hill Ranch\u003c/a> in the Sonoma Valley, has an underground water supply. Still, he dry farms 15 acres of old-vine Syrah, Zinfandel and other varieties — one of just a few California winemakers currently dry farming. His grapes are smaller, and yields at harvest time slightly lower, than on irrigated vineyards.\u003c/p>\n\u003cp>\"But the small size of the berries means there is a lower juice-to-skin ratio,\" Bucklin says.\u003c/p>\n\u003cp>Since grape skins contain flavor-making tannins and polyphenols, dry farming can — at least in theory — produce richer, more intense wines. Bucklin concedes that he isn't certain that a novice taster, or even an expert one, could tell a dry-farmed wine from a conventional one in a blind tasting.\u003c/p>\n\u003cp>But in a highly populated state where water tables are dropping and rivers dwindling to trickles, Bucklin is confident, at least, of one thing:\u003c/p>\n\u003cp>\"I'm using a lot less water than my neighbor.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 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>\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/23/214884366/to-grow-sweeter-produce-california-farmers-turn-off-the-water\">The Salt at NPR Food\u003c/a> (8/28/13)\u003c/p>\n\u003cfigure id=\"attachment_69003\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/happyboy-tomato.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/happyboy-tomato.jpg\" alt=\"At Happy Boy Farms near Santa Cruz, Calif., Early Girl tomatoes are grown using dry farming methods. The tomatoes have become increasingly popular with chefs and wholesalers. Photo: Courtesy Jen Lynne/Happy Boy Farms\" width=\"1120\" height=\"840\" class=\"size-full wp-image-69003\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Happy Boy Farms near Santa Cruz, Calif., Early Girl tomatoes are grown using dry farming methods. The tomatoes have become increasingly popular with chefs and wholesalers. Photo: Courtesy Jen Lynne/Happy Boy Farms\u003c/figcaption>\u003c/figure>\n\u003cp>A week without water can easily kill the average person.\u003c/p>\n\u003cp>But a garden that goes unwatered for months may produce sweeter, more flavorful fruits than anything available in most mainstream supermarkets--even in the scorching heat of a California summer. Commercial growers call it \"dry farming,\" and throughout the state, this unconventional technique seems to be catching on among small producers of tomatoes, apples, grapes, melons, and potatoes.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.happyboyfarms.com/\">Happy Boy Farms\u003c/a>, near Santa Cruz, sales director Jen Lynne believes dry farming could be an important agricultural practice in the future, when water will likely be a less abundant resource.\u003c/p>\n\u003cp>But the taste of her dry-farmed Early Girl tomatoes is the main reason chefs, wholesalers and individuals around the country are increasingly calling to place orders. She notes that many calls come from places where rains falls through the summer, making dry farming impossible.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Once you taste a dry-farmed tomato, you'll never want anything else,\" she says, adding that she could be selling hundreds of 14-pound cases per day if her 10-acre tomato field could meet the demand.\u003c/p>\n\u003cp>At Whole Foods Market in Sebastopol, about 50 miles north of San Francisco, dry-farmed tomatoes have become a shopper attraction, according to produce buyer Allan Timpe.\u003c/p>\n\u003cp>\"People definitely come here to get them,\" he says. \"Once someone tastes a dry-farmed tomato, you've got a customer for life.\"\u003c/p>\n\u003cp>Timpe also carries locally grown, dry-farmed potatoes, which he says \"are dense and really flavorful.\"\u003c/p>\n\u003cp>The idea behind dry farming is that by restricting a plant's water intake, its fruits wind up with less water content and a greater density of sugar and other flavor compounds. But the practice isn't as simple as just cutting off the water.\u003cstrong> \u003c/strong>First, dry farming in sandy soil, through which water drains easily, doesn't work. Just as importantly, the plants, or trees, must be dry-farmed from the time they're planted.\u003c/p>\n\u003cp>\"We get the plants going with a little water, then cut it off after a few weeks,\" says Kevin McEnnis, who dry farms Early Girl tomatoes at \u003ca href=\"http://www.quetzalfarm.com/practices.htm\">Quetzal Farm\u003c/a> in Santa Rosa.\u003c/p>\n\u003cp>Then, he explains, as the young but quickly growing vines become thirsty, they send their roots deeper underground than they otherwise would to find moisture, which can remain in the soil all year.\u003c/p>\n\u003cp>A technique that also helps dry farmers lock water underground is frequently tilling the top foot of soil into a fluffy dust layer. Underground moisture that creeps upward through the earth cannot break through this layer, and it remains below the surface.\u003c/p>\n\u003cp>But farming without irrigation has a major drawback: dramatically reduced yields.\u003c/p>\n\u003cp>Stan Devoto, a farmer in Northern California, says his dry-farmed trees produce 12 to 15 tons of apples per acre per year. Irrigated trees, on the other hand, may bear 40 or 50 tons. And McEnnis says he harvests about four tons of tomatoes off his acre of vines each summer and fall, whereas conventional growers may reap 40 tons per acre.\u003c/p>\n\u003cp>Indeed, in most areas of conventional agriculture, dry farming is unprofitable and unusual. Exceptions include most European wine grapes — which local winemaking laws actually require be grown without irrigation — and much of America's grain production.\u003c/p>\n\u003cp>\u003ca href=\"http://ucanr.edu/?facultyid=2365\">Paul Vossen\u003c/a>, a University of California farm adviser in Sonoma County, says many people who dry farm do so only because they have no water with which to irrigate their land. \"They do it because they have to, and so they'll make it part of their marketing strategy,\" he says.\u003c/p>\n\u003cp>But winemaker Will Bucklin, of \u003ca href=\"http://www.buckzin.com/\">Old Hill Ranch\u003c/a> in the Sonoma Valley, has an underground water supply. Still, he dry farms 15 acres of old-vine Syrah, Zinfandel and other varieties — one of just a few California winemakers currently dry farming. His grapes are smaller, and yields at harvest time slightly lower, than on irrigated vineyards.\u003c/p>\n\u003cp>\"But the small size of the berries means there is a lower juice-to-skin ratio,\" Bucklin says.\u003c/p>\n\u003cp>Since grape skins contain flavor-making tannins and polyphenols, dry farming can — at least in theory — produce richer, more intense wines. Bucklin concedes that he isn't certain that a novice taster, or even an expert one, could tell a dry-farmed wine from a conventional one in a blind tasting.\u003c/p>\n\u003cp>But in a highly populated state where water tables are dropping and rivers dwindling to trickles, Bucklin is confident, at least, of one thing:\u003c/p>\n\u003cp>\"I'm using a lot less water than my neighbor.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 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": "It's Tomato Time: Pick Your Own Produce at Smith Family Farm",
"title": "It's Tomato Time: Pick Your Own Produce at Smith Family Farm",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/babbrentwood12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/babbrentwood12.jpg\" alt=\"Tomatoes galore\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-68778\">\u003c/a>\u003c/p>\n\u003cp>August is the month when my addiction to fresh tomatoes kicks into high gear, and I start having fantasies about \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/20/prevent-wintertime-tomato-deprivation-and-create-a-canned-collection/\" target=\"_blank\">hoarding them for the winter\u003c/a>. So I rounded up several friends for a 40-mile round trip bike expedition so we could \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/07/pick-your-own-family-friendly-u-pick-orchards-and-farms/\" target=\"_blank\">pick our own\u003c/a> at the Smith Family Farm. There's \u003ca href=\"http://harvest4you.com/\" target=\"_blank\">tons of other farms\u003c/a> located in the Brentwood area, which is nestled in the northeast corner of the East Bay near the rich agricultural region of the delta. \u003c/p>\n\u003cp>We rolled out from the Pittsburg Bay BART station to the \u003ca href=\"http://www.ebparks.org/parks/trails/delta_deanza\" target=\"_blank\">Delta de Anza Regional Trail\u003c/a>, then veered onto the \u003ca href=\"http://mc2ct.org/\" target=\"_blank\">Mokelumne Coast to Crest Trail\u003c/a>. Along the way, we spotted some grape vines, pomegranate and fig trees that were overflowing with fruit, so we filled our panniers (and bellies) with delicious foraged treasure. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"68767,68768,68769,68797,68770,68771\" width=\"1000\"]\u003c/p>\n\u003cp>Once we arrived at the Smith Family Farm, we got right to work picking (and snacking on) different varieties of tomatoes; right now there's Black Russian, Brandywine, Roma, Beefsteak and San Marzano. And what a bargain -- only $1/pound, plus they have plastic buckets or boxes you can use to gather up your produce. There's still peaches, plums and even some nectarines on the trees if you're in the mood for stone fruit. Asian pears are available, too, but be sure to call or check their \u003ca href=\"https://www.facebook.com/smithfamilyfarms/\" target=\"_blank\">Facebook page\u003c/a> for the most recent updates on what you can pick. An hour later, after sorting through the fragrant fields in search of ripe tomatoes, my husband and I loaded up our bags with 35 pounds. We also made a quick pit stop at their farmstand to buy some other vegetables and relax in the shade with cool drinks. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"68772,68773,68774,68775,68776,68778\" width=\"1000\"]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/babbrentwood11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/babbrentwood11.jpg\" alt=\"Tomatoes galore\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-68777\">\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"68779,68780,68782,68783,68784,68786\" width=\"1000\"]\u003c/p>\n\u003cp>After a tasty Vietnamese lunch at \u003ca href=\"http://www.yelp.com/biz/pho-vietnam-brentwood-2\" target=\"_blank\">Pho Vietnam\u003c/a> in downtown Brentwood, we pedaled our way through fierce headwinds and arrived back at Pittsburg Bay BART by sunset. Now it's time to make salsa, soups and sauces!\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"68799,68800,68801\" width=\"1000\"]\u003c/p>\n\u003cp>\u003ca href=\"http://jkdevera2.wix.com/smithfamilyfarm#!\" target=\"_blank\">\u003cstrong>Smith Family Farm\u003c/strong>\u003c/a>\u003cbr>\n4430 Sellers Avenue, Brentwood [\u003ca href=\"http://goo.gl/usTqLd\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPhone:(925) 625-5966\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/smithfamilyfarms/\" target=\"_blank\">Smith Family Farms\u003c/a>\u003cbr>\nHours: 8:00 am - 6:00 pm\u003cbr>\nPick-Your-Own Hours: 9:00am-4:30pm / Cash only\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Smith Family Farm also has a big tomato festival coming up on September 7th, with live music, arts and crafts, cooking demos, hay rides and more. You can \u003ca href=\"https://www.facebook.com/events/192796987562012/\" target=\"_blank\">RSVP and get more info\u003c/a> on Facebook.\u003c/strong>\u003c/em>\u003c/p>\n\n",
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"description": "August is the month when my addiction to fresh tomatoes kicks into high gear, and I start having fantasies about hoarding them for the winter. So I rounded up several friends for a 40-mile round trip bike expedition so we could pick our own at the Smith Family Farm in Brentwood.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/babbrentwood12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/babbrentwood12.jpg\" alt=\"Tomatoes galore\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-68778\">\u003c/a>\u003c/p>\n\u003cp>August is the month when my addiction to fresh tomatoes kicks into high gear, and I start having fantasies about \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/20/prevent-wintertime-tomato-deprivation-and-create-a-canned-collection/\" target=\"_blank\">hoarding them for the winter\u003c/a>. So I rounded up several friends for a 40-mile round trip bike expedition so we could \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/07/pick-your-own-family-friendly-u-pick-orchards-and-farms/\" target=\"_blank\">pick our own\u003c/a> at the Smith Family Farm. There's \u003ca href=\"http://harvest4you.com/\" target=\"_blank\">tons of other farms\u003c/a> located in the Brentwood area, which is nestled in the northeast corner of the East Bay near the rich agricultural region of the delta. \u003c/p>\n\u003cp>We rolled out from the Pittsburg Bay BART station to the \u003ca href=\"http://www.ebparks.org/parks/trails/delta_deanza\" target=\"_blank\">Delta de Anza Regional Trail\u003c/a>, then veered onto the \u003ca href=\"http://mc2ct.org/\" target=\"_blank\">Mokelumne Coast to Crest Trail\u003c/a>. Along the way, we spotted some grape vines, pomegranate and fig trees that were overflowing with fruit, so we filled our panniers (and bellies) with delicious foraged treasure. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once we arrived at the Smith Family Farm, we got right to work picking (and snacking on) different varieties of tomatoes; right now there's Black Russian, Brandywine, Roma, Beefsteak and San Marzano. And what a bargain -- only $1/pound, plus they have plastic buckets or boxes you can use to gather up your produce. There's still peaches, plums and even some nectarines on the trees if you're in the mood for stone fruit. Asian pears are available, too, but be sure to call or check their \u003ca href=\"https://www.facebook.com/smithfamilyfarms/\" target=\"_blank\">Facebook page\u003c/a> for the most recent updates on what you can pick. An hour later, after sorting through the fragrant fields in search of ripe tomatoes, my husband and I loaded up our bags with 35 pounds. We also made a quick pit stop at their farmstand to buy some other vegetables and relax in the shade with cool drinks. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After a tasty Vietnamese lunch at \u003ca href=\"http://www.yelp.com/biz/pho-vietnam-brentwood-2\" target=\"_blank\">Pho Vietnam\u003c/a> in downtown Brentwood, we pedaled our way through fierce headwinds and arrived back at Pittsburg Bay BART by sunset. Now it's time to make salsa, soups and sauces!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://jkdevera2.wix.com/smithfamilyfarm#!\" target=\"_blank\">\u003cstrong>Smith Family Farm\u003c/strong>\u003c/a>\u003cbr>\n4430 Sellers Avenue, Brentwood [\u003ca href=\"http://goo.gl/usTqLd\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPhone:(925) 625-5966\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/smithfamilyfarms/\" target=\"_blank\">Smith Family Farms\u003c/a>\u003cbr>\nHours: 8:00 am - 6:00 pm\u003cbr>\nPick-Your-Own Hours: 9:00am-4:30pm / Cash only\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Smith Family Farm also has a big tomato festival coming up on September 7th, with live music, arts and crafts, cooking demos, hay rides and more. You can \u003ca href=\"https://www.facebook.com/events/192796987562012/\" target=\"_blank\">RSVP and get more info\u003c/a> on Facebook.\u003c/strong>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bacon and Beer Festival Comes to San Francisco",
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"content": "\u003cfigure id=\"attachment_68587\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/bacon-and-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/bacon-and-beer.jpg\" alt=\"The Boston Beer and Bacon Festival. Photo: Robert Gill\" width=\"640\" height=\"426\" class=\"size-full wp-image-68587\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Boston Beer and Bacon Festival. Photo: Robert Gill\u003c/figcaption>\u003c/figure>\n\u003cp>Bacon and egss. Bacon and orange juice. Bacon and beer?\u003c/p>\n\u003cp>That's the idea behind the first-ever \u003ca href=\"http://www.wheretoeat.in/2013-san-francisco-bacon-and-beer-festival/\" target=\"_blank\">San Francisco Bacon and Beer Festival\u003c/a> this Sunday, Aug. 25 at The Fairmont Hotel on Mason Street. There'll be beer (naturally) from 25 breweries and bacon-themed food from 25 restaurants. Aaron Cohen, the organizer, said previous festivals in Denver and Boston have included bacon cotton candy, bacon ramen, and one restaurant said they'll be making bacon marmalade this weekend.\u003c/p>\n\u003cp>\"It's really a chance for the chefs to get creative with a pretty standard, at this point, recipe item and make something that shows off their restaurant,\" said Cohen.\u003c/p>\n\u003cp>Restaurants participating will include Bay Area staples like \u003ca href=\"http://nojosf.com/\" target=\"_blank\">Nojo\u003c/a>, \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a>, \u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">Haven\u003c/a>, \u003ca href=\"http://www.thegirlandthefig.com/\" target=\"_blank\">the Girl and the Fig\u003c/a>, and \u003ca href=\"http://www.memphisminnies.com/\" target=\"_blank\">Memphis Minnie's\u003c/a>, said Cohen. The event is being co-sponsored by Cohen's event company and by \u003ca href=\"http://bisonbrew.com/\" target=\"_blank\">Bison Brewery\u003c/a>, which will also be one of the breweries serving beer, along with \u003ca href=\"http://drinkdrakes.com/\" target=\"_blank\">Drake's Brewing\u003c/a>, \u003ca href=\"http://greenflashbeer.com/\" target=\"_blank\">Green Flash Brewing Company\u003c/a>, and others.\u003c/p>\n\u003cp>The festival may be odd, but it's certainly not complicated. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The bacon and beer festival is a celebration of bacon and beer,\" said Cohen. Of course it is.\u003c/p>\n\u003cfigure id=\"attachment_68586\" class=\"wp-caption alignleft\" style=\"max-width: 208px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/bacon-and-beer-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/bacon-and-beer-2-208x290.jpg\" alt=\"San Francisco's first ever Bacon and Beer Festival. Photo: Courtesy of Aaron Cohen\" width=\"208\" height=\"290\" class=\"size-medium wp-image-68586\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Francisco's first ever Bacon and Beer Festival. Photo: Courtesy of Aaron Coen\u003c/figcaption>\u003c/figure>\n\u003cp>Coen, an event organizer, wedding band manager and marketing consultant, first conceived of the idea when he wanted to put on a big food event in an amazing building across the street from his office in Boston. Bacon and beer seemed like the perfect thing to attract crowds.\u003c/p>\n\u003cp>\"I couldn't imagine what could sell more tickets than a beer event that had bacon involved with it,\" he said.\u003c/p>\n\u003cp>The first festival was held in Boston four years ago. The last three Boston festivals sold out, most recently within three minutes. Cohen then expanded to Denver this past December and now to San Francisco. San Francisco, he said, seemed logical both because of the Bison Brewery connection and because it's a \"great food city\" -- though, not necessarily one known for its bacon.\u003c/p>\n\u003cp>Cohen said they expect to get around 1,000 people at this Sunday afternoon. The nice thing about the festival, he said, is that it doesn't just attract beer lovers and \"foodies,\" but also those people who would usually skip a food or beer festival, but \"are attracted by the bacon,\" he said.\u003c/p>\n\u003cp>Tickets, which cost $50 (or $65 for the \"baller\" ticket), are \u003ca href=\"http://www.wheretoeat.in/2013-san-francisco-bacon-and-beer-festival/\" target=\"_blank\">still available\u003c/a>, but Cohen's not sure how many there will be the day of the event. Proceeds for the festival will go to the \u003ca href=\"http://www.sproutscookingclub.org/\" target=\"_blank\">Sprouts Cooking Club\u003c/a>.\u003c/p>\n\u003cp>\"This is actually the only bacon and beer fest that we've done where there's been tickets the week of the event,\" said Cohen.\u003c/p>\n\u003cp>So, if bacon cotton candy with beer sounds like something that can't be missed, then we know where you'll be this weekend.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>San Francisco Bacon and Beer Fesitval\u003c/strong>\u003cbr>\nAug. 25, 2:30 to 5 p.m.\u003cbr>\nThe Fairmont Hotel SF\u003cbr>\n950 Mason St.\u003cbr>\n\u003ca href=\"http://www.wheretoeat.in/\" target=\"_blank\">www.baconandbeer.net\u003c/a>\u003c/p>\n\n",
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"excerpt": "Beer and bacon? That's the idea behind the first-ever San Francisco Beer and Bacon Festival this Sunday, where you can taste things like bacon marmalade with a craft brew.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68587\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/bacon-and-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/bacon-and-beer.jpg\" alt=\"The Boston Beer and Bacon Festival. Photo: Robert Gill\" width=\"640\" height=\"426\" class=\"size-full wp-image-68587\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Boston Beer and Bacon Festival. Photo: Robert Gill\u003c/figcaption>\u003c/figure>\n\u003cp>Bacon and egss. Bacon and orange juice. Bacon and beer?\u003c/p>\n\u003cp>That's the idea behind the first-ever \u003ca href=\"http://www.wheretoeat.in/2013-san-francisco-bacon-and-beer-festival/\" target=\"_blank\">San Francisco Bacon and Beer Festival\u003c/a> this Sunday, Aug. 25 at The Fairmont Hotel on Mason Street. There'll be beer (naturally) from 25 breweries and bacon-themed food from 25 restaurants. Aaron Cohen, the organizer, said previous festivals in Denver and Boston have included bacon cotton candy, bacon ramen, and one restaurant said they'll be making bacon marmalade this weekend.\u003c/p>\n\u003cp>\"It's really a chance for the chefs to get creative with a pretty standard, at this point, recipe item and make something that shows off their restaurant,\" said Cohen.\u003c/p>\n\u003cp>Restaurants participating will include Bay Area staples like \u003ca href=\"http://nojosf.com/\" target=\"_blank\">Nojo\u003c/a>, \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a>, \u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">Haven\u003c/a>, \u003ca href=\"http://www.thegirlandthefig.com/\" target=\"_blank\">the Girl and the Fig\u003c/a>, and \u003ca href=\"http://www.memphisminnies.com/\" target=\"_blank\">Memphis Minnie's\u003c/a>, said Cohen. The event is being co-sponsored by Cohen's event company and by \u003ca href=\"http://bisonbrew.com/\" target=\"_blank\">Bison Brewery\u003c/a>, which will also be one of the breweries serving beer, along with \u003ca href=\"http://drinkdrakes.com/\" target=\"_blank\">Drake's Brewing\u003c/a>, \u003ca href=\"http://greenflashbeer.com/\" target=\"_blank\">Green Flash Brewing Company\u003c/a>, and others.\u003c/p>\n\u003cp>The festival may be odd, but it's certainly not complicated. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The bacon and beer festival is a celebration of bacon and beer,\" said Cohen. Of course it is.\u003c/p>\n\u003cfigure id=\"attachment_68586\" class=\"wp-caption alignleft\" style=\"max-width: 208px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/bacon-and-beer-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/bacon-and-beer-2-208x290.jpg\" alt=\"San Francisco's first ever Bacon and Beer Festival. Photo: Courtesy of Aaron Cohen\" width=\"208\" height=\"290\" class=\"size-medium wp-image-68586\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Francisco's first ever Bacon and Beer Festival. Photo: Courtesy of Aaron Coen\u003c/figcaption>\u003c/figure>\n\u003cp>Coen, an event organizer, wedding band manager and marketing consultant, first conceived of the idea when he wanted to put on a big food event in an amazing building across the street from his office in Boston. Bacon and beer seemed like the perfect thing to attract crowds.\u003c/p>\n\u003cp>\"I couldn't imagine what could sell more tickets than a beer event that had bacon involved with it,\" he said.\u003c/p>\n\u003cp>The first festival was held in Boston four years ago. The last three Boston festivals sold out, most recently within three minutes. Cohen then expanded to Denver this past December and now to San Francisco. San Francisco, he said, seemed logical both because of the Bison Brewery connection and because it's a \"great food city\" -- though, not necessarily one known for its bacon.\u003c/p>\n\u003cp>Cohen said they expect to get around 1,000 people at this Sunday afternoon. The nice thing about the festival, he said, is that it doesn't just attract beer lovers and \"foodies,\" but also those people who would usually skip a food or beer festival, but \"are attracted by the bacon,\" he said.\u003c/p>\n\u003cp>Tickets, which cost $50 (or $65 for the \"baller\" ticket), are \u003ca href=\"http://www.wheretoeat.in/2013-san-francisco-bacon-and-beer-festival/\" target=\"_blank\">still available\u003c/a>, but Cohen's not sure how many there will be the day of the event. Proceeds for the festival will go to the \u003ca href=\"http://www.sproutscookingclub.org/\" target=\"_blank\">Sprouts Cooking Club\u003c/a>.\u003c/p>\n\u003cp>\"This is actually the only bacon and beer fest that we've done where there's been tickets the week of the event,\" said Cohen.\u003c/p>\n\u003cp>So, if bacon cotton candy with beer sounds like something that can't be missed, then we know where you'll be this weekend.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>San Francisco Bacon and Beer Fesitval\u003c/strong>\u003cbr>\nAug. 25, 2:30 to 5 p.m.\u003cbr>\nThe Fairmont Hotel SF\u003cbr>\n950 Mason St.\u003cbr>\n\u003ca href=\"http://www.wheretoeat.in/\" target=\"_blank\">www.baconandbeer.net\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68539\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal11.jpg\" alt=\"Desco offers Italian food in Old Oakland. Photo: Jonathan Darr\" width=\"659\" height=\"370\" class=\"size-full wp-image-68539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Desco offers Italian food in Old Oakland. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/jondarr/\" target=\"_blank\">Jonathan Darr\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/08/desco_oakland/\" target=\"_blank\">Oakland Local\u003c/a> (8/14/2013)\u003c/p>\n\u003cp>We have a deep sentimental attachment to the restaurant space at 499 9th Street that housed B Restaurant for many years. B was one of the very first places we enjoyed fresh and delicious California food. The room was inviting, the food delicious, and the staff were thoughtful and fun.\u003c/p>\n\u003cp>Chef Donato Scotti’s Desco continues those traits while bringing regional Italian cuisine to the corner of Jefferson and 9th Streets. \u003ca href=\"http://www.old-oakland.com/old-oakland-history\" target=\"_blank\">Old Oakland\u003c/a> is a great place for food and Desco will be right at home in the historic neighborhood with neighbors like District, Ratto’s, Cosecha, Miss Ollie’s, Tamarindo, The Trappist, La Boriqueña and Rosamunde Sausage Grill.\u003c/p>\n\u003cp>Desco is beautiful inside and out. Two walls of floor-to-ceiling windows flood the room with light during the day and offer views of Old Oakland nightlife in the evening. It’s heartwarming to see that Desco is maintaining the light-filled airy atmosphere with the smart addition of banquettes on one wall. The room has interesting touches like artist-made light fixtures and a beautiful copper bar, all creating a welcoming, relaxed look.\u003c/p>\n\u003cp>Here’s a look at what we had on our first trip to Desco to learn more about the \u003ca href=\"http://www.descooakland.com/menu/Desco_Dinner_Menu.pdf\" target=\"_blank\">menu\u003c/a> and the new vision for the space that was most recently home to Borga Italia:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Antipasti\u003c/strong>\u003c/p>\n\u003cp>The antipasti menu includes a few each of cold and warm selections. We started with the Piatto Della Casa, thin slices of smoked duck, rabbit terrine, and lamb prosciutto. The flavors were built beautifully across the board. The strong smoky flavor of the duck, the balanced saltiness of the lamb prosciutto, and the mellowness of the terrine were accompanied by a touch of fig preserves and a reduced balsamic vinegar. I probably could have eaten another round or three of the lamb prosciutto, which was delightful on Desco’s freshly-made ciabatta.\u003c/p>\n\u003cfigure id=\"attachment_68540\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal21.jpg\" alt=\"Piatto Della Casa. House-made salumi with fig preserves, balsamic reduction, and more. Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Piatto Della Casa. House-made salumi with fig preserves, balsamic reduction, and more. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>On the warm side of the antipasti menu, we had the baccala. A hot ramekin arrived straight out of the wood oven, filled with layers of salt cod, kalamata olives, and vibrant red and yellow heirloom tomatoes. Also served with the house-made ciabatta, this is a warm, hearty take on the dish.\u003c/p>\n\u003cfigure id=\"attachment_68541\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal31.jpg\" alt=\"Baccala – salt cod, olives, and heirloom tomatoes. Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baccala – salt cod, olives, and heirloom tomatoes. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pasta\u003c/strong>\u003c/p>\n\u003cp>Casonsei is a dish from Chef Scotti’s hometown of Bergamo in the Lombardy region of Northern Italy. I suspect, like other parts of the menu, Casonsei might be new to some readers. At Desco, the dish is a tender ravioli filled with pork and amaretti crumbs that is cooked in brown butter with a very crisp, thick guanciale (cured pork cheek).\u003c/p>\n\u003cp>The kitchen has a deft hand with texture. The ravioli has a wonderful bite and chewiness and the play of salty and sweet in the dish is memorably good. Additional pasta offerings included a robiola (cheese) ravioli, a lamb sugo pappardelle, and a chittarine (squared spaghetti) pasta with olives and calamari.\u003c/p>\n\u003cfigure id=\"attachment_68542\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal4.jpg\" alt=\"Casonsei at Desco in Old Oakland. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-68542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Casonsei at Desco in Old Oakland. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pizza and Schiacciata\u003c/strong>\u003c/p>\n\u003cp>We’ve enjoyed many pizzas in the space that is now Desco with family, friends, co-workers, and even strangers. Desco’s pizza crust is an absolute winner. It arrived with just the right amount of blister (“I came from the wood oven, but I wasn’t living there too long.”) and an even better chew. Our version came lightly sauced with kalamata olives, calamari, capers, and garlic. The sauce was slightly sweet and a bit quiet, but that made some room for the briny capers and olives. Additional offerings include a margherita, one with house made salsiccia, and a mushroom herb pizza with tomatoes and fontina.\u003c/p>\n\u003cp>We admittedly had to ask about the “schiacciata” that came in three varieties on the night we dined. Our very knowledgeable server explained that \u003ca href=\"http://www.nonnalinaskitchen.com/tools/glossary.htm\" target=\"_blank\">schiacciata\u003c/a> is a stretched Tuscan flatbread often served with various items inside (olives, grapes, cheese, onions). We’ll be back to try the tomato and crescenza, mozzarella and pesto, or the most intriguing, the smoked prosciutto, sweet onion, and gorgonzola. There were other parts of the menu that were new to me. Most dishes are well explained, but we were happy to have a little help from the staff.\u003c/p>\n\u003cfigure id=\"attachment_68543\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal5.jpg\" alt=\"Pizza with calamari, olives, capers and garlic. Photo Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pizza with calamari, olives, capers and garlic. Photo Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dessert\u003c/strong>\u003c/p>\n\u003cp>We both watch our sugar. We can go weeks without indulging, and only sometimes miss having sugary treats. But Desco has desserts worth a look. We split the almond apricot cake, which was a true standout dessert, one of our favorite menu items so far. The apricot is folded into an almond meal mixture to create a moist center surrounded by a crumbly vanilla cake. It was served with a surprisingly light scoop of hazelnut ice cream. We both loved the pairing of the two different nut flavors and, again, the expert attention to the role texture can play in creating a memorable dish.\u003c/p>\n\u003cfigure id=\"attachment_68544\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal6.jpg\" alt=\"Torta di Madorla e Albococche. (Apricot and almond torte with Vin Santo and hazelnut gelato.) Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68544\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Torta di Madorla e Albococche. (Apricot and almond torte with Vin Santo and hazelnut gelato.) Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>The chocolate cake was solid. The surprising espresso sauce has such a light touch it seemed perfectly aimed for those who like a little coffee taste but don’t want triple espresso poured over their dessert. Where we expected something along the lines of a dark chocolate ganache, we got a something along the lines of an espresso creme anglaise.\u003c/p>\n\u003cfigure id=\"attachment_68545\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal7.jpg\" alt=\"Tortino di Cioccolato, salsa caffé. (Warm chocolate cake with coffee sauce.) Photo: Jonathan Darr\" width=\"800\" height=\"452\" class=\"size-full wp-image-68545\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tortino di Cioccolato, salsa caffé. (Warm chocolate cake with coffee sauce.) Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>We didn’t have room to try many dishes that sounded interesting on Desco’s menu, including any of the three entrees, which included a roasted chicken in a white wine reduction, an Angus loin, and crustaceans and tomatoes cooked in a pouch (cartoccio).\u003c/p>\n\u003cp>Though we were media guests of the restaurant, a minor communication glitch meant the staff working that day didn’t know until the end of the meal. The warm, friendly service throughout the meal and visit from the chef was clearly part of the experience of neighboring tables as well. The bar team was especially engaging as we selected an amaro to enjoy with dessert, and though a good number of servers were training, the floor was never crowded.\u003c/p>\n\u003cp>Desco is a welcome addition to the beautiful neighborhood of Old Oakland. Its emphasis on regional Italian food may be new to many, like us, but with knowledgeable servers and an inviting atmosphere, navigating a delicious meal should be simple. We’re looking forward to a return visit.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Desco\u003c/strong>\u003cbr>\n499 9th Street\u003cbr>\nOakland, CA 94607\u003cbr>\n(510) 663-9000\u003cbr>\n\u003ca href=\"http://www.descooakland.com/\" target=\"_blank\">www.descooakland.com\u003c/a>\u003c/p>\n\n",
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"excerpt": "Desco, run by Chef Donato Scotti, opens in Old Oakland, offering delicious regional Italian and an inviting atmosphere.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68539\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal11.jpg\" alt=\"Desco offers Italian food in Old Oakland. Photo: Jonathan Darr\" width=\"659\" height=\"370\" class=\"size-full wp-image-68539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Desco offers Italian food in Old Oakland. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/jondarr/\" target=\"_blank\">Jonathan Darr\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/08/desco_oakland/\" target=\"_blank\">Oakland Local\u003c/a> (8/14/2013)\u003c/p>\n\u003cp>We have a deep sentimental attachment to the restaurant space at 499 9th Street that housed B Restaurant for many years. B was one of the very first places we enjoyed fresh and delicious California food. The room was inviting, the food delicious, and the staff were thoughtful and fun.\u003c/p>\n\u003cp>Chef Donato Scotti’s Desco continues those traits while bringing regional Italian cuisine to the corner of Jefferson and 9th Streets. \u003ca href=\"http://www.old-oakland.com/old-oakland-history\" target=\"_blank\">Old Oakland\u003c/a> is a great place for food and Desco will be right at home in the historic neighborhood with neighbors like District, Ratto’s, Cosecha, Miss Ollie’s, Tamarindo, The Trappist, La Boriqueña and Rosamunde Sausage Grill.\u003c/p>\n\u003cp>Desco is beautiful inside and out. Two walls of floor-to-ceiling windows flood the room with light during the day and offer views of Old Oakland nightlife in the evening. It’s heartwarming to see that Desco is maintaining the light-filled airy atmosphere with the smart addition of banquettes on one wall. The room has interesting touches like artist-made light fixtures and a beautiful copper bar, all creating a welcoming, relaxed look.\u003c/p>\n\u003cp>Here’s a look at what we had on our first trip to Desco to learn more about the \u003ca href=\"http://www.descooakland.com/menu/Desco_Dinner_Menu.pdf\" target=\"_blank\">menu\u003c/a> and the new vision for the space that was most recently home to Borga Italia:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Antipasti\u003c/strong>\u003c/p>\n\u003cp>The antipasti menu includes a few each of cold and warm selections. We started with the Piatto Della Casa, thin slices of smoked duck, rabbit terrine, and lamb prosciutto. The flavors were built beautifully across the board. The strong smoky flavor of the duck, the balanced saltiness of the lamb prosciutto, and the mellowness of the terrine were accompanied by a touch of fig preserves and a reduced balsamic vinegar. I probably could have eaten another round or three of the lamb prosciutto, which was delightful on Desco’s freshly-made ciabatta.\u003c/p>\n\u003cfigure id=\"attachment_68540\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal21.jpg\" alt=\"Piatto Della Casa. House-made salumi with fig preserves, balsamic reduction, and more. Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Piatto Della Casa. House-made salumi with fig preserves, balsamic reduction, and more. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>On the warm side of the antipasti menu, we had the baccala. A hot ramekin arrived straight out of the wood oven, filled with layers of salt cod, kalamata olives, and vibrant red and yellow heirloom tomatoes. Also served with the house-made ciabatta, this is a warm, hearty take on the dish.\u003c/p>\n\u003cfigure id=\"attachment_68541\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal31.jpg\" alt=\"Baccala – salt cod, olives, and heirloom tomatoes. Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baccala – salt cod, olives, and heirloom tomatoes. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pasta\u003c/strong>\u003c/p>\n\u003cp>Casonsei is a dish from Chef Scotti’s hometown of Bergamo in the Lombardy region of Northern Italy. I suspect, like other parts of the menu, Casonsei might be new to some readers. At Desco, the dish is a tender ravioli filled with pork and amaretti crumbs that is cooked in brown butter with a very crisp, thick guanciale (cured pork cheek).\u003c/p>\n\u003cp>The kitchen has a deft hand with texture. The ravioli has a wonderful bite and chewiness and the play of salty and sweet in the dish is memorably good. Additional pasta offerings included a robiola (cheese) ravioli, a lamb sugo pappardelle, and a chittarine (squared spaghetti) pasta with olives and calamari.\u003c/p>\n\u003cfigure id=\"attachment_68542\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal4.jpg\" alt=\"Casonsei at Desco in Old Oakland. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-68542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Casonsei at Desco in Old Oakland. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pizza and Schiacciata\u003c/strong>\u003c/p>\n\u003cp>We’ve enjoyed many pizzas in the space that is now Desco with family, friends, co-workers, and even strangers. Desco’s pizza crust is an absolute winner. It arrived with just the right amount of blister (“I came from the wood oven, but I wasn’t living there too long.”) and an even better chew. Our version came lightly sauced with kalamata olives, calamari, capers, and garlic. The sauce was slightly sweet and a bit quiet, but that made some room for the briny capers and olives. Additional offerings include a margherita, one with house made salsiccia, and a mushroom herb pizza with tomatoes and fontina.\u003c/p>\n\u003cp>We admittedly had to ask about the “schiacciata” that came in three varieties on the night we dined. Our very knowledgeable server explained that \u003ca href=\"http://www.nonnalinaskitchen.com/tools/glossary.htm\" target=\"_blank\">schiacciata\u003c/a> is a stretched Tuscan flatbread often served with various items inside (olives, grapes, cheese, onions). We’ll be back to try the tomato and crescenza, mozzarella and pesto, or the most intriguing, the smoked prosciutto, sweet onion, and gorgonzola. There were other parts of the menu that were new to me. Most dishes are well explained, but we were happy to have a little help from the staff.\u003c/p>\n\u003cfigure id=\"attachment_68543\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal5.jpg\" alt=\"Pizza with calamari, olives, capers and garlic. Photo Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pizza with calamari, olives, capers and garlic. Photo Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dessert\u003c/strong>\u003c/p>\n\u003cp>We both watch our sugar. We can go weeks without indulging, and only sometimes miss having sugary treats. But Desco has desserts worth a look. We split the almond apricot cake, which was a true standout dessert, one of our favorite menu items so far. The apricot is folded into an almond meal mixture to create a moist center surrounded by a crumbly vanilla cake. It was served with a surprisingly light scoop of hazelnut ice cream. We both loved the pairing of the two different nut flavors and, again, the expert attention to the role texture can play in creating a memorable dish.\u003c/p>\n\u003cfigure id=\"attachment_68544\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal6.jpg\" alt=\"Torta di Madorla e Albococche. (Apricot and almond torte with Vin Santo and hazelnut gelato.) Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68544\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Torta di Madorla e Albococche. (Apricot and almond torte with Vin Santo and hazelnut gelato.) Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>The chocolate cake was solid. The surprising espresso sauce has such a light touch it seemed perfectly aimed for those who like a little coffee taste but don’t want triple espresso poured over their dessert. Where we expected something along the lines of a dark chocolate ganache, we got a something along the lines of an espresso creme anglaise.\u003c/p>\n\u003cfigure id=\"attachment_68545\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal7.jpg\" alt=\"Tortino di Cioccolato, salsa caffé. (Warm chocolate cake with coffee sauce.) Photo: Jonathan Darr\" width=\"800\" height=\"452\" class=\"size-full wp-image-68545\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tortino di Cioccolato, salsa caffé. (Warm chocolate cake with coffee sauce.) Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>We didn’t have room to try many dishes that sounded interesting on Desco’s menu, including any of the three entrees, which included a roasted chicken in a white wine reduction, an Angus loin, and crustaceans and tomatoes cooked in a pouch (cartoccio).\u003c/p>\n\u003cp>Though we were media guests of the restaurant, a minor communication glitch meant the staff working that day didn’t know until the end of the meal. The warm, friendly service throughout the meal and visit from the chef was clearly part of the experience of neighboring tables as well. The bar team was especially engaging as we selected an amaro to enjoy with dessert, and though a good number of servers were training, the floor was never crowded.\u003c/p>\n\u003cp>Desco is a welcome addition to the beautiful neighborhood of Old Oakland. Its emphasis on regional Italian food may be new to many, like us, but with knowledgeable servers and an inviting atmosphere, navigating a delicious meal should be simple. We’re looking forward to a return visit.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Desco\u003c/strong>\u003cbr>\n499 9th Street\u003cbr>\nOakland, CA 94607\u003cbr>\n(510) 663-9000\u003cbr>\n\u003ca href=\"http://www.descooakland.com/\" target=\"_blank\">www.descooakland.com\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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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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