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"bio": "Mary Ladd is a freelance writer and event professional based in her hometown of San Francisco. Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>",
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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"disqusTitle": "SF Chefs Tasting Tent: Photo Highlights",
"title": "SF Chefs Tasting Tent: Photo Highlights",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>San Francisco's summer of food-laden festivals officially kicked off this weekend as \u003ca href=\"http://sfchefsfoodwine.com/\">SF Chefs\u003c/a> hit Union Square with a who's who roster of the city's best chefs, bartenders and winemakers showing off their skills. Now in its fifth year, this event seems to get bigger and more impressive each time it rolls around. As always, the Bay's summer bounty of juicy tomatoes, sweet corn, and luscious salmon made it onto many of the dishes, along with a strong showing of house-cured charcuterie. For the thirsty, cocktails were king. Here are a few highlights from the Tasting Tent:\u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-226.jpg\">\u003cimg class=\"alignnone size-full wp-image-67648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-226.jpg\" alt='SF Chefs \"Take the Cake\" contest winner by Pastry Chef Paul Padua (The Ahwahnee)' width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-8.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67649\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-8-190x190.jpg\" alt=\"SF Chefs 2013: Tasting Tent\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-11.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67650\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-11-190x190.jpg\" alt=\"Cake by Francis Ang (Fifth Floor)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-37.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67651\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-37-190x190.jpg\" alt=\"Whole Hog Terrine with Pork Fat Mayo and Pickled Radish & Carrot from Spruce \" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-24.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-24-190x190.jpg\" alt=\"Chris Cosentino, Incanto\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-18.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67659\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-18-190x190.jpg\" alt=\"3 Little Pigs: Truffle Mortadella, Pate Campagne, Smoked Liverwurst (Incanto)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-199.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67661\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-199-190x190.jpg\" alt=\"Jeff Baker, Baker & Banker\" width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-64.jpg\">\u003cimg class=\"alignnone size-full wp-image-67664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-64.jpg\" alt=\"Carrot Ginger Cupcake on the Tree of Sweets (Morimoto Napa)\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-63.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67665\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-63-190x190.jpg\" alt=\"Jessica Entzel, Morimoto Napa\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-58.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67717\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-58-190x190.jpg\" alt=\"Cedar Plank Smoked Local King Salmon, summer tomato salad with sweet corn vinaigrette (EPIC Roasthouse)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-113.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67671\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-113-190x190.jpg\" alt=\"South Indian Spiced Lamb with an Uttapam & Chopped Salad (DOSA)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-49.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67668\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-49-190x190.jpg\" alt=\"Lauren Godfrey enjoying a cocktail\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-55.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-55-190x190.jpg\" alt=\"Savory Peach Cobbler with Lardo and Virginia Ham (Wayfare Tavern)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-47.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67667\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-47-190x190.jpg\" alt=\"Tyler Florence, Wayfare Tavern\" width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-881.jpg\">\u003cimg class=\"alignnone size-full wp-image-67718\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-881.jpg\" alt=\"Wild Strawberry Shave Ice: SKYY Infusions Wild Strawberry, Pureed Strawberry, Ginger, Lemon, Barrel-Aged Bitters\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-81.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-81-190x190.jpg\" alt=\"Tuna, Tomato, Scallion\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-187.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67675\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-187-190x190.jpg\" alt=\"Bartender love\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-76.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67673\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-76-190x190.jpg\" alt=\"Tostada (Tacolicious)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-169.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67686\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-169-190x190.jpg\" alt=\"Bowmore Single Malt Scotch Whiskey & Oyster Shooters\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-159.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67684\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-159-190x190.jpg\" alt=\"Whiskey and oyster shooters\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-191.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67720\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-191-190x190.jpg\" alt=\"Chandon Clenard, Pacific Catch\" width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-174.jpg\">\u003cimg class=\"alignnone size-full wp-image-67687\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-174.jpg\" alt=\"Cocktail O'Clock\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-176.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67688\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-176-190x190.jpg\" alt=\"About to shake things up\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-97.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67719\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-97-190x190.jpg\" alt=\"Pizza Bianca with Smoked Guanciale, Anchovy-Caper Aioli, and Early Girl Tomatoes (Locanda)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-102.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67681\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-102-190x190.jpg\" alt=\"Anthony Strong, Locanda (next Bachelor contestant?)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-211.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67690\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-211-190x190.jpg\" alt=\"Andrew Freeman\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-214.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67691\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-214-190x190.jpg\" alt='Laura Cronin of Perbacco, co-winner of the \"Take the Cake\" contest' width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-218.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67692\" 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"excerpt": "A slideshow of the best from the SF Chefs 2013 Tasting Tent. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Francisco's summer of food-laden festivals officially kicked off this weekend as \u003ca href=\"http://sfchefsfoodwine.com/\">SF Chefs\u003c/a> hit Union Square with a who's who roster of the city's best chefs, bartenders and winemakers showing off their skills. Now in its fifth year, this event seems to get bigger and more impressive each time it rolls around. As always, the Bay's summer bounty of juicy tomatoes, sweet corn, and luscious salmon made it onto many of the dishes, along with a strong showing of house-cured charcuterie. For the thirsty, cocktails were king. Here are a few highlights from the Tasting Tent:\u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-226.jpg\">\u003cimg class=\"alignnone size-full wp-image-67648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-226.jpg\" alt='SF Chefs \"Take the Cake\" contest winner by Pastry Chef Paul Padua (The Ahwahnee)' width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-8.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67649\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-8-190x190.jpg\" alt=\"SF Chefs 2013: Tasting Tent\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-11.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67650\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-11-190x190.jpg\" alt=\"Cake by Francis Ang (Fifth Floor)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-37.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67651\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-37-190x190.jpg\" alt=\"Whole Hog Terrine with Pork Fat Mayo and Pickled Radish & Carrot from Spruce \" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-24.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-24-190x190.jpg\" alt=\"Chris Cosentino, Incanto\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-18.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67659\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-18-190x190.jpg\" alt=\"3 Little Pigs: Truffle Mortadella, Pate Campagne, Smoked Liverwurst (Incanto)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-199.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67661\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-199-190x190.jpg\" alt=\"Jeff Baker, Baker & Banker\" width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-64.jpg\">\u003cimg class=\"alignnone size-full wp-image-67664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-64.jpg\" alt=\"Carrot Ginger Cupcake on the Tree of Sweets (Morimoto Napa)\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-63.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67665\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-63-190x190.jpg\" alt=\"Jessica Entzel, Morimoto Napa\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-58.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67717\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-58-190x190.jpg\" alt=\"Cedar Plank Smoked Local King Salmon, summer tomato salad with sweet corn vinaigrette (EPIC Roasthouse)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-113.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67671\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-113-190x190.jpg\" alt=\"South Indian Spiced Lamb with an Uttapam & Chopped Salad (DOSA)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-49.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67668\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-49-190x190.jpg\" alt=\"Lauren Godfrey enjoying a cocktail\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-55.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-55-190x190.jpg\" alt=\"Savory Peach Cobbler with Lardo and Virginia Ham (Wayfare Tavern)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-47.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67667\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-47-190x190.jpg\" alt=\"Tyler Florence, Wayfare Tavern\" width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-881.jpg\">\u003cimg class=\"alignnone size-full wp-image-67718\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-881.jpg\" alt=\"Wild Strawberry Shave Ice: SKYY Infusions Wild Strawberry, Pureed Strawberry, Ginger, Lemon, Barrel-Aged Bitters\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-81.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-81-190x190.jpg\" alt=\"Tuna, Tomato, Scallion\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-187.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67675\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-187-190x190.jpg\" alt=\"Bartender love\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-76.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67673\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-76-190x190.jpg\" alt=\"Tostada (Tacolicious)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-169.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67686\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-169-190x190.jpg\" alt=\"Bowmore Single Malt Scotch Whiskey & Oyster Shooters\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-159.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67684\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-159-190x190.jpg\" alt=\"Whiskey and oyster shooters\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-191.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67720\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-191-190x190.jpg\" alt=\"Chandon Clenard, Pacific Catch\" width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Old Weang Ping Village: Not a Business, a Sanctuary. ",
"title": "Old Weang Ping Village: Not a Business, a Sanctuary. ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_67319\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping.jpg\" alt=\"Old Weang Ping has been opened since 1983. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Old Weang Ping has been opened since 1983. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve lived in Oakland long enough, you’ve probably heard about Old Weang Ping Village, the worst kept secret in town. Located in a residential neighborhood of East Oakland, right behind Mills College, this little shack-like restaurant offers some of the best Thai food I’ve ever eaten. But after 30 years of running this little gem, owners Pat and Jook Sawanwatana are finally retiring. Does this mean the end of Old Weang Ping? Certainly not. \u003c/p>\n\u003cfigure id=\"attachment_67320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping1.jpg\" alt=\"You can't miss the place. Look for the "Country Cooking" sign over the thatched roof. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can't miss the place. Look for the \"Country Cooking\" sign over the thatched roof. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Pat moved from Thailand to Oakland in the 1970s. He attended Lincoln University and got his B.A. in Political Science. After that, Pat took on a bunch of jobs until he decided it was time to do something new. \u003c/p>\n\u003cp>“Nobody was going to open a restaurant here,” Pat said. “I am the type of person who wants to do what nobody wants to do.” \u003c/p>\n\u003cfigure id=\"attachment_67335\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping18.jpg\" alt=\"The entrance at Old Weang Ping is covered in vegetation, Buddhist symbols and twinkle lights. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67335\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The entrance at Old Weang Ping is covered in vegetation, Buddhist symbols and twinkle lights. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>The Sawanwatanas opened the restaurant in 1983. But this investment was not about making a profit Pat told me.\u003c/p>\n\u003cp>“It’s not only a restaurant,\" he said. \"it’s promoting the community and providing a place to eat.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And you know he means it. The most expensive dish on the menu, including the specials, is $7.75. Pat never tried to promote the restaurant. He actually said that the busiest time he had in the last 30 years was after he registered the restaurant on \u003ca href=\"http://www.yelp.com/biz/old-weang-ping-oakland\">Yelp\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_67322\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping4.jpg\" alt=\"Pat Sawanwatana is the owner of Old Weang Ping. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat Sawanwatana is the owner of Old Weang Ping. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s not a business, it’s a sanctuary,” he said. \u003c/p>\n\u003cp>Pat was born a Buddhist. While that aspect of his education definitely influenced his views on life, he isn’t the religious type. But his agreeable attitude and his joie de vivre transpire through the homey decor and the comforting food. \u003c/p>\n\u003cfigure id=\"attachment_67330\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping13.jpg\" alt=\"Pat decorated the place. The result is this kitschy bamboo decor. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat decorated the place. The result is this kitschy bamboo decor. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>To make sure you can actually enter the restaurant, you should call and let Pat know that you’re coming. It’s good manners and if it’s too full, Pat will let you know! Once in the front, you may have to knock at the door. Pat usually leaves it locked. Inside, a tropical jungle path composed of fake plants and Buddhist decorations leads to the main room, also lusciously decorated with kitschy bamboo walls and twinkle lights. Overall, it feels like your kitschy grandmother's home. \u003c/p>\n\u003cfigure id=\"attachment_67332\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping15.jpg\" alt=\"The unlimited Thai iced tea is on the house. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67332\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The unlimited Thai iced tea is on the house. Photo: Lauren Benichou.\u003c/figcaption>\u003c/figure>\n\u003cp>The food menu lists the ingredients and it’s up to the hungry customers to combine them in whichever way they desire. Pick the meat or fish, choose the sautéed sauce from a list of eight sauces or simply pick a curry sauce. You may end up with something like this: roasted duck with sweet basil sauce; pad see ew with chicken; bamboo shoot, eggplant and mushroom in green curry with Thai sticky rice. In other words, the combinations are endless. But if you don’t feel like thinking too hard, you can also pick one of the specials. Some of the most popular dishes are the pumpkin curry and the roast coconut and curry prawn with Indian crepes. Oh, and did I mention the free unlimited Thai iced tea? \u003c/p>\n\u003cfigure id=\"attachment_67327\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping10.jpg\" alt=\"Coconut milk soup with chicken. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67327\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut milk soup with chicken. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67326\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping8.jpg\" alt=\"Vegetarian egg rolls. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian egg rolls. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67336\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping19.jpg\" alt=\"Roast coconut curry prawn with Indian crepe. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67336\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast coconut curry prawn with Indian crepe. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67337\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping9.jpg\" alt=\"Traditional pad thai with tofu and chicken. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67337\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Traditional pad thai with tofu and chicken. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67325\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping7.jpg\" alt=\"Vegetable combo with eggplant, baby corn, mushrooms and green beans. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67325\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetable combo with eggplant, baby corn, mushrooms and green beans. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67323\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping5.jpg\" alt=\"Thai sticky rice comes in a small basket. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67323\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thai sticky rice comes in a small basket. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Every sanctuary needs a miracle-maker and that’s where Jook, Pat’s wife, comes in. I am careful not to use the word “cook” because she truly is a miracle-maker. According to Chris Peterson, the operator and, as of August 1, the new owner, Jook works with three burners, no timer and no measuring tools and she works alone.\u003c/p>\n\u003cp>“She is amazing,” Peterson said. “It’s incredible how quickly she does everything. It’s all accurate, fluid and always great.” \u003c/p>\n\u003cfigure id=\"attachment_67321\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping3.jpg\" alt=\"Chris Peterson is officially the new owner of Old Weang Ping as of August 1st, 2013. Photo: Lauren Benichou.\" width=\"1000\" height=\"663\" class=\"size-full wp-image-67321\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Peterson is officially the new owner of Old Weang Ping as of August 1st, 2013. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>The fact that the restaurant has had a following for nearly 30 years, that Pat is an incredible man who built his own cabin in the woods and that Jook sometimes cooks for over 30 people by herself, Peterson feels like taking over the restaurant while retaining its authenticity might be daunting. But he is willing to try his best. \u003c/p>\n\u003cp>“Both of them are wizards,” Peterson said. “But this place is going to stay the way it is. It’s about balance.” \u003c/p>\n\u003cp>Peterson met Pat through a friend and they immediately bonded. \u003c/p>\n\u003cp>“I came in every Wednesday for 10 years,” Peterson said.” I also came for birthdays and special events.” \u003c/p>\n\u003cfigure id=\"attachment_67347\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping20.jpg\" alt=\"Pat says "it's all about balance." Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67347\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat says \"it's all about balance.\" Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Pat and Jook had been trying to retire for years and they failed to find anyone to keep the “balance” that they worked so hard on maintaining. One day, Pat mentioned his retirement to Peterson. \u003c/p>\n\u003cp>“I didn’t think he was asking anything of me,” Peterson said. “Then our common friends told me that Pat would never ask directly but it was his way to ask.”\u003c/p>\n\u003cp>Peterson hasn’t work in a restaurant since he was 23 and he was, until recently, an elementary school teacher. \u003c/p>\n\u003cp>“I decided to call up Pat and I said hey, is this crazy? Should I be the one taking over? Pat proceeded to tell me all the horrible things that happen when you run a restaurant and then I said yes.” \u003c/p>\n\u003cp>Peterson gave notice to his old job in April and started training with Jook. \u003c/p>\n\u003cp>“If I mess up, Jook pushes me out of the way laughing,” he says. “That’s how I am learning right now.” \u003c/p>\n\u003cfigure id=\"attachment_67333\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping16.jpg\" alt=\"Don't forget to lock the door behind you. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don't forget to lock the door behind you. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Peterson says that he has put out many dishes already and that people finds them excellent. They can’t see the difference. \u003c/p>\n\u003cp>So faithful followers of Old Weong Ping, don’t you fret! Pat seems to have chosen the right guy to take over the enterprise and maintain the restaurant as the peaceful sanctuary that it is. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/old-weang-ping-oakland\">\u003cstrong>Old Weang Ping\u003c/strong>\u003c/a>\u003cbr>\nHours: Tue-Sun 5PM-9PM\u003cbr>\nCash Only!\u003cbr>\n6217 MacArthur Blvd (Between 62nd and 63rd Ave)\u003cbr>\nOakland, CA 94605 [\u003ca href=\"http://goo.gl/maps/O5NfI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 430-8771\u003c/p>\n\n",
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"excerpt": "After 30 years of running the Thai restaurant Old Weang Ping, a locals' favorite in East Oakland, owners Pat and Jook Sawanwatana are finally retiring. Does this mean the end of Old Weang Ping Village as we know it? Certainly not. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67319\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping.jpg\" alt=\"Old Weang Ping has been opened since 1983. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Old Weang Ping has been opened since 1983. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve lived in Oakland long enough, you’ve probably heard about Old Weang Ping Village, the worst kept secret in town. Located in a residential neighborhood of East Oakland, right behind Mills College, this little shack-like restaurant offers some of the best Thai food I’ve ever eaten. But after 30 years of running this little gem, owners Pat and Jook Sawanwatana are finally retiring. Does this mean the end of Old Weang Ping? Certainly not. \u003c/p>\n\u003cfigure id=\"attachment_67320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping1.jpg\" alt=\"You can't miss the place. Look for the "Country Cooking" sign over the thatched roof. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can't miss the place. Look for the \"Country Cooking\" sign over the thatched roof. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Pat moved from Thailand to Oakland in the 1970s. He attended Lincoln University and got his B.A. in Political Science. After that, Pat took on a bunch of jobs until he decided it was time to do something new. \u003c/p>\n\u003cp>“Nobody was going to open a restaurant here,” Pat said. “I am the type of person who wants to do what nobody wants to do.” \u003c/p>\n\u003cfigure id=\"attachment_67335\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping18.jpg\" alt=\"The entrance at Old Weang Ping is covered in vegetation, Buddhist symbols and twinkle lights. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67335\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The entrance at Old Weang Ping is covered in vegetation, Buddhist symbols and twinkle lights. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>The Sawanwatanas opened the restaurant in 1983. But this investment was not about making a profit Pat told me.\u003c/p>\n\u003cp>“It’s not only a restaurant,\" he said. \"it’s promoting the community and providing a place to eat.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And you know he means it. The most expensive dish on the menu, including the specials, is $7.75. Pat never tried to promote the restaurant. He actually said that the busiest time he had in the last 30 years was after he registered the restaurant on \u003ca href=\"http://www.yelp.com/biz/old-weang-ping-oakland\">Yelp\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_67322\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping4.jpg\" alt=\"Pat Sawanwatana is the owner of Old Weang Ping. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat Sawanwatana is the owner of Old Weang Ping. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s not a business, it’s a sanctuary,” he said. \u003c/p>\n\u003cp>Pat was born a Buddhist. While that aspect of his education definitely influenced his views on life, he isn’t the religious type. But his agreeable attitude and his joie de vivre transpire through the homey decor and the comforting food. \u003c/p>\n\u003cfigure id=\"attachment_67330\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping13.jpg\" alt=\"Pat decorated the place. The result is this kitschy bamboo decor. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat decorated the place. The result is this kitschy bamboo decor. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>To make sure you can actually enter the restaurant, you should call and let Pat know that you’re coming. It’s good manners and if it’s too full, Pat will let you know! Once in the front, you may have to knock at the door. Pat usually leaves it locked. Inside, a tropical jungle path composed of fake plants and Buddhist decorations leads to the main room, also lusciously decorated with kitschy bamboo walls and twinkle lights. Overall, it feels like your kitschy grandmother's home. \u003c/p>\n\u003cfigure id=\"attachment_67332\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping15.jpg\" alt=\"The unlimited Thai iced tea is on the house. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67332\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The unlimited Thai iced tea is on the house. Photo: Lauren Benichou.\u003c/figcaption>\u003c/figure>\n\u003cp>The food menu lists the ingredients and it’s up to the hungry customers to combine them in whichever way they desire. Pick the meat or fish, choose the sautéed sauce from a list of eight sauces or simply pick a curry sauce. You may end up with something like this: roasted duck with sweet basil sauce; pad see ew with chicken; bamboo shoot, eggplant and mushroom in green curry with Thai sticky rice. In other words, the combinations are endless. But if you don’t feel like thinking too hard, you can also pick one of the specials. Some of the most popular dishes are the pumpkin curry and the roast coconut and curry prawn with Indian crepes. Oh, and did I mention the free unlimited Thai iced tea? \u003c/p>\n\u003cfigure id=\"attachment_67327\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping10.jpg\" alt=\"Coconut milk soup with chicken. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67327\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut milk soup with chicken. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67326\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping8.jpg\" alt=\"Vegetarian egg rolls. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian egg rolls. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67336\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping19.jpg\" alt=\"Roast coconut curry prawn with Indian crepe. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67336\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast coconut curry prawn with Indian crepe. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67337\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping9.jpg\" alt=\"Traditional pad thai with tofu and chicken. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67337\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Traditional pad thai with tofu and chicken. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67325\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping7.jpg\" alt=\"Vegetable combo with eggplant, baby corn, mushrooms and green beans. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67325\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetable combo with eggplant, baby corn, mushrooms and green beans. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67323\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping5.jpg\" alt=\"Thai sticky rice comes in a small basket. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67323\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thai sticky rice comes in a small basket. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Every sanctuary needs a miracle-maker and that’s where Jook, Pat’s wife, comes in. I am careful not to use the word “cook” because she truly is a miracle-maker. According to Chris Peterson, the operator and, as of August 1, the new owner, Jook works with three burners, no timer and no measuring tools and she works alone.\u003c/p>\n\u003cp>“She is amazing,” Peterson said. “It’s incredible how quickly she does everything. It’s all accurate, fluid and always great.” \u003c/p>\n\u003cfigure id=\"attachment_67321\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping3.jpg\" alt=\"Chris Peterson is officially the new owner of Old Weang Ping as of August 1st, 2013. Photo: Lauren Benichou.\" width=\"1000\" height=\"663\" class=\"size-full wp-image-67321\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Peterson is officially the new owner of Old Weang Ping as of August 1st, 2013. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>The fact that the restaurant has had a following for nearly 30 years, that Pat is an incredible man who built his own cabin in the woods and that Jook sometimes cooks for over 30 people by herself, Peterson feels like taking over the restaurant while retaining its authenticity might be daunting. But he is willing to try his best. \u003c/p>\n\u003cp>“Both of them are wizards,” Peterson said. “But this place is going to stay the way it is. It’s about balance.” \u003c/p>\n\u003cp>Peterson met Pat through a friend and they immediately bonded. \u003c/p>\n\u003cp>“I came in every Wednesday for 10 years,” Peterson said.” I also came for birthdays and special events.” \u003c/p>\n\u003cfigure id=\"attachment_67347\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping20.jpg\" alt=\"Pat says "it's all about balance." Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67347\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat says \"it's all about balance.\" Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Pat and Jook had been trying to retire for years and they failed to find anyone to keep the “balance” that they worked so hard on maintaining. One day, Pat mentioned his retirement to Peterson. \u003c/p>\n\u003cp>“I didn’t think he was asking anything of me,” Peterson said. “Then our common friends told me that Pat would never ask directly but it was his way to ask.”\u003c/p>\n\u003cp>Peterson hasn’t work in a restaurant since he was 23 and he was, until recently, an elementary school teacher. \u003c/p>\n\u003cp>“I decided to call up Pat and I said hey, is this crazy? Should I be the one taking over? Pat proceeded to tell me all the horrible things that happen when you run a restaurant and then I said yes.” \u003c/p>\n\u003cp>Peterson gave notice to his old job in April and started training with Jook. \u003c/p>\n\u003cp>“If I mess up, Jook pushes me out of the way laughing,” he says. “That’s how I am learning right now.” \u003c/p>\n\u003cfigure id=\"attachment_67333\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping16.jpg\" alt=\"Don't forget to lock the door behind you. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don't forget to lock the door behind you. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Peterson says that he has put out many dishes already and that people finds them excellent. They can’t see the difference. \u003c/p>\n\u003cp>So faithful followers of Old Weong Ping, don’t you fret! Pat seems to have chosen the right guy to take over the enterprise and maintain the restaurant as the peaceful sanctuary that it is. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/old-weang-ping-oakland\">\u003cstrong>Old Weang Ping\u003c/strong>\u003c/a>\u003cbr>\nHours: Tue-Sun 5PM-9PM\u003cbr>\nCash Only!\u003cbr>\n6217 MacArthur Blvd (Between 62nd and 63rd Ave)\u003cbr>\nOakland, CA 94605 [\u003ca href=\"http://goo.gl/maps/O5NfI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 430-8771\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Move Over, Dippin' Dots: 5 Futuristic Ice Creams",
"title": "Move Over, Dippin' Dots: 5 Futuristic Ice Creams",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Post by Ginny Fahs, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/01/207859069/move-over-dippin-dots-five-futuristic-ice-creams\">The Salt at NPR Food\u003c/a> (8/1/13)\u003c/p>\n\u003cp>When Dippin' Dots emerged in 1987 with the slogan \"Ice Cream of the Future,\" its liquid nitrogen-blasted pellets seemed about as cutting edge as ice cream could get.\u003c/p>\n\u003cp>But ice cream has come a long way since then. Now, ice cream revolutionaries are updating our notions of ice cream texture and flavor with bioengineering and sheer chutzpah. Welcome to the new future of ice cream.\u003c/p>\n\u003cfigure id=\"attachment_67243\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-haagen-dazs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-haagen-dazs-290x160.jpg\" alt=\"Haagen Dazs' orange Harvest Ice Moon and white Full Ice Moon cakes were made in collaboration with London design firm Doshi Levien for a Christmas 2012 competition. Photo: Haagen Dazs\" width=\"290\" height=\"160\" class=\"size-medium wp-image-67243\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Haagen Dazs' orange Harvest Ice Moon and white Full Ice Moon cakes were made in collaboration with London design firm Doshi Levien for a Christmas 2012 competition. Photo: Haagen Dazs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Lunar Ice Cream\u003c/strong>\u003c/p>\n\u003cp>Haagen-Dazs' Ice Moon spherical delights \u003ca href=\"http://www.blog.generalmills.com/2012/12/out-of-this-world-ice-cream-cake/\">were created\u003c/a> for the 2012 Christmas season by design team Doshi Levien. And if they're any indication, the moon fares much better in ice cream than in cheese. The Full Ice Moon cake consisted of macadamia nut brittle ice cream and raspberry sorbet, separated by meringue and positioned on a pistachio biscuit base. The Harvest Ice Moon treat, meanwhile, featured salted caramel and vanilla ice cream with salted caramel sauce and crispy chocolate as a base. What looks like a rough, cratered mini-moon may be a small step for ice cream, but it's one that could become a giant leap for ice cream cakes. For their limited release, the cakes cost $58, and were available only at Haagen-Dazs shops throughout France, Belgium, Amsterdam and London.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_67247\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-wikipearl.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-wikipearl-290x217.jpg\" alt=\"Wikipearl ice cream doesn't require plastic packaging because it is contained in edible skin. Photo: Agence VFC Relations Publics\" width=\"290\" height=\"217\" class=\"size-medium wp-image-67247\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wikipearl ice cream doesn't require plastic packaging because it is contained in edible skin. Photo: Agence VFC Relations Publics\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Wikipearls\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.wikipearl.com/\">Wikipearls\u003c/a> look like big doughnut holes, but they have ice cream on the inside. Inspired by grape skins, Harvard bioengineering professor \u003ca href=\"http://www.seas.harvard.edu/directory/dedwards\">David Edwards\u003c/a> set out to find ways to serve food in edible casings that would eliminate plastic packaging. When he applied his Wikicell technology to ice cream, the result was Wikipearls: Ice cream balls wrapped in a delectable skin. Wikipearls currently come in three flavors: mango with a coconut skin, chocolate with a hazelnut skin, and vanilla with a peanut skin. Right now, Wikipearls are only available for purchase at the small Wikibar shop in the heart of Paris. But they'll be making their first appearance in the U.S. later this year, Edwards says.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_67242\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-flavorrelease.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-flavorrelease-290x217.png\" alt='Former University of Missouri graduate student Elizabeth Fenner poses with her \"flavor release\"€ ice cream that shifts from vanilla to cherry flavor in the mouth. Photo: University of Missouri News Bureau' width=\"290\" height=\"217\" class=\"size-medium wp-image-67242\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Former University of Missouri graduate student Elizabeth Fenner poses with her \"flavor release\"€ ice cream that shifts from vanilla to cherry flavor in the mouth. Photo: University of Missouri News Bureau\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>One Bite, Two Flavors\u003c/strong>\u003c/p>\n\u003cp>Why should there be one flavor of ice cream per bite when there could be two? \"Flavor release\" ice cream was developed by \u003ca href=\"http://www.linkedin.com/pub/elizabeth-fenner/48/558/388\">Elizabeth Fenner\u003c/a> in 2011 when she was a graduate student at the University of Missouri. Fenner used micro-encapsulation technology — coating the flavor compounds with a tiny dissolvable polymer — to make an ice cream that starts as vanilla and then about four seconds later turns to cherry. This ice cream isn't commercially available yet, but Fenner has said she wants to try to refine the idea. Fenner is now a product development specialist at Yogurtland, so we can only hope there will be a frozen yogurt variation on the way.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_67244\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-liquidnitrogenicecream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-liquidnitrogenicecream-290x217.jpg\" alt=\"Pouring liquid nitrogen onto an ice cream custard base makes for a harder and richer ice cream. Photo: Sub Zero Ice Cream\" width=\"290\" height=\"217\" class=\"size-medium wp-image-67244\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pouring liquid nitrogen onto an ice cream custard base makes for a harder and richer ice cream. Photo: Sub Zero Ice Cream\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Liquid Nitrogen To Order\u003c/strong>\u003c/p>\n\u003cp>It only takes a minute for a milky mixture to meld into ice cream beneath a cloud of frigid nitrogen \"smoke.\" Liquid nitrogen ice cream technology can quickly freeze an ice cream base with any add-ins, turning a liquid into a solid as if by magic. Parlors that specialize in this quick-freeze ice cream made to order have been sprouting up across the U.S. — from Smitten in San Francisco, which the Salt \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/17/177614580/science-in-a-scoop-making-liquid-nitrogen-ice-cream\">profiled\u003c/a> in April, to the \u003ca href=\"http://www.subzeroicecream.com/\">Sub Zero Ice Cream\u003c/a> chain, which has 27 store locations nationwide from Washington to Florida. The new texture of this ice cream — denser, harder, richer — and freshness make it an intriguing twist on traditional frozen treats.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_67246\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-oliveoilicecream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-oliveoilicecream-290x217.jpg\" alt=\"This Humphry Slocombe ice cream salad includes McEvoy olive oil, salt and pepper, and balsamic caramel ice cream. Photo: Humphry Slocombe\" width=\"290\" height=\"217\" class=\"size-medium wp-image-67246\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This Humphry Slocombe ice cream salad includes McEvoy olive oil, salt and pepper, and balsamic caramel ice cream. Photo: Humphry Slocombe\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All The Food Groups In One Cone?\u003c/strong>\u003c/p>\n\u003cp>Ice cream need not be limited to sweet flavors, we're learning. The \"ice cream without limits\" approach is the philosophy of \u003ca href=\"http://www.humphryslocombe.com/Home.html\">Humphry Slocombe\u003c/a> in San Francisco. Owners Jake Godby and Sean Vahey pride themselves in — and are famous for — their outside-the-box ice cream flavors that utilize raw ingredients like meats, cheeses, nuts and vegetables. Get a load of some recent picks: sweet summer corn, strawberry black olive, even foie gras and boccalone prosciutto. Here's to hoping that in the future Humphry Slocombe will prove that we can eat only ice cream and still hit all the major food groups. \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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"excerpt": "Ice cream has come a long way since Dippin' Dots emerged in 1987. From edible wrappings to foie gras flavors, innovators are shaking up the traditional dessert.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Ginny Fahs, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/01/207859069/move-over-dippin-dots-five-futuristic-ice-creams\">The Salt at NPR Food\u003c/a> (8/1/13)\u003c/p>\n\u003cp>When Dippin' Dots emerged in 1987 with the slogan \"Ice Cream of the Future,\" its liquid nitrogen-blasted pellets seemed about as cutting edge as ice cream could get.\u003c/p>\n\u003cp>But ice cream has come a long way since then. Now, ice cream revolutionaries are updating our notions of ice cream texture and flavor with bioengineering and sheer chutzpah. Welcome to the new future of ice cream.\u003c/p>\n\u003cfigure id=\"attachment_67243\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-haagen-dazs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-haagen-dazs-290x160.jpg\" alt=\"Haagen Dazs' orange Harvest Ice Moon and white Full Ice Moon cakes were made in collaboration with London design firm Doshi Levien for a Christmas 2012 competition. Photo: Haagen Dazs\" width=\"290\" height=\"160\" class=\"size-medium wp-image-67243\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Haagen Dazs' orange Harvest Ice Moon and white Full Ice Moon cakes were made in collaboration with London design firm Doshi Levien for a Christmas 2012 competition. Photo: Haagen Dazs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Lunar Ice Cream\u003c/strong>\u003c/p>\n\u003cp>Haagen-Dazs' Ice Moon spherical delights \u003ca href=\"http://www.blog.generalmills.com/2012/12/out-of-this-world-ice-cream-cake/\">were created\u003c/a> for the 2012 Christmas season by design team Doshi Levien. And if they're any indication, the moon fares much better in ice cream than in cheese. The Full Ice Moon cake consisted of macadamia nut brittle ice cream and raspberry sorbet, separated by meringue and positioned on a pistachio biscuit base. The Harvest Ice Moon treat, meanwhile, featured salted caramel and vanilla ice cream with salted caramel sauce and crispy chocolate as a base. What looks like a rough, cratered mini-moon may be a small step for ice cream, but it's one that could become a giant leap for ice cream cakes. For their limited release, the cakes cost $58, and were available only at Haagen-Dazs shops throughout France, Belgium, Amsterdam and London.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_67247\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-wikipearl.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-wikipearl-290x217.jpg\" alt=\"Wikipearl ice cream doesn't require plastic packaging because it is contained in edible skin. Photo: Agence VFC Relations Publics\" width=\"290\" height=\"217\" class=\"size-medium wp-image-67247\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wikipearl ice cream doesn't require plastic packaging because it is contained in edible skin. Photo: Agence VFC Relations Publics\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Wikipearls\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wikipearl.com/\">Wikipearls\u003c/a> look like big doughnut holes, but they have ice cream on the inside. Inspired by grape skins, Harvard bioengineering professor \u003ca href=\"http://www.seas.harvard.edu/directory/dedwards\">David Edwards\u003c/a> set out to find ways to serve food in edible casings that would eliminate plastic packaging. When he applied his Wikicell technology to ice cream, the result was Wikipearls: Ice cream balls wrapped in a delectable skin. Wikipearls currently come in three flavors: mango with a coconut skin, chocolate with a hazelnut skin, and vanilla with a peanut skin. Right now, Wikipearls are only available for purchase at the small Wikibar shop in the heart of Paris. But they'll be making their first appearance in the U.S. later this year, Edwards says.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_67242\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-flavorrelease.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-flavorrelease-290x217.png\" alt='Former University of Missouri graduate student Elizabeth Fenner poses with her \"flavor release\"€ ice cream that shifts from vanilla to cherry flavor in the mouth. Photo: University of Missouri News Bureau' width=\"290\" height=\"217\" class=\"size-medium wp-image-67242\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Former University of Missouri graduate student Elizabeth Fenner poses with her \"flavor release\"€ ice cream that shifts from vanilla to cherry flavor in the mouth. Photo: University of Missouri News Bureau\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>One Bite, Two Flavors\u003c/strong>\u003c/p>\n\u003cp>Why should there be one flavor of ice cream per bite when there could be two? \"Flavor release\" ice cream was developed by \u003ca href=\"http://www.linkedin.com/pub/elizabeth-fenner/48/558/388\">Elizabeth Fenner\u003c/a> in 2011 when she was a graduate student at the University of Missouri. Fenner used micro-encapsulation technology — coating the flavor compounds with a tiny dissolvable polymer — to make an ice cream that starts as vanilla and then about four seconds later turns to cherry. This ice cream isn't commercially available yet, but Fenner has said she wants to try to refine the idea. Fenner is now a product development specialist at Yogurtland, so we can only hope there will be a frozen yogurt variation on the way.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_67244\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-liquidnitrogenicecream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-liquidnitrogenicecream-290x217.jpg\" alt=\"Pouring liquid nitrogen onto an ice cream custard base makes for a harder and richer ice cream. Photo: Sub Zero Ice Cream\" width=\"290\" height=\"217\" class=\"size-medium wp-image-67244\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pouring liquid nitrogen onto an ice cream custard base makes for a harder and richer ice cream. Photo: Sub Zero Ice Cream\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Liquid Nitrogen To Order\u003c/strong>\u003c/p>\n\u003cp>It only takes a minute for a milky mixture to meld into ice cream beneath a cloud of frigid nitrogen \"smoke.\" Liquid nitrogen ice cream technology can quickly freeze an ice cream base with any add-ins, turning a liquid into a solid as if by magic. Parlors that specialize in this quick-freeze ice cream made to order have been sprouting up across the U.S. — from Smitten in San Francisco, which the Salt \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/17/177614580/science-in-a-scoop-making-liquid-nitrogen-ice-cream\">profiled\u003c/a> in April, to the \u003ca href=\"http://www.subzeroicecream.com/\">Sub Zero Ice Cream\u003c/a> chain, which has 27 store locations nationwide from Washington to Florida. The new texture of this ice cream — denser, harder, richer — and freshness make it an intriguing twist on traditional frozen treats.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_67246\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-oliveoilicecream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-oliveoilicecream-290x217.jpg\" alt=\"This Humphry Slocombe ice cream salad includes McEvoy olive oil, salt and pepper, and balsamic caramel ice cream. Photo: Humphry Slocombe\" width=\"290\" height=\"217\" class=\"size-medium wp-image-67246\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This Humphry Slocombe ice cream salad includes McEvoy olive oil, salt and pepper, and balsamic caramel ice cream. Photo: Humphry Slocombe\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All The Food Groups In One Cone?\u003c/strong>\u003c/p>\n\u003cp>Ice cream need not be limited to sweet flavors, we're learning. The \"ice cream without limits\" approach is the philosophy of \u003ca href=\"http://www.humphryslocombe.com/Home.html\">Humphry Slocombe\u003c/a> in San Francisco. Owners Jake Godby and Sean Vahey pride themselves in — and are famous for — their outside-the-box ice cream flavors that utilize raw ingredients like meats, cheeses, nuts and vegetables. Get a load of some recent picks: sweet summer corn, strawberry black olive, even foie gras and boccalone prosciutto. Here's to hoping that in the future Humphry Slocombe will prove that we can eat only ice cream and still hit all the major food groups. \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": "7 Sips: Local Summer Wines Under $20",
"title": "7 Sips: Local Summer Wines Under $20",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/groupwine-final1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/groupwine-final1000a.jpg\" alt=\"7 local Bay Area wines under $20. Photo: Andrea Kissack\" width=\"1000\" height=\"563\" class=\"aligncenter size-full wp-image-66473\">\u003c/a>\u003c/p>\n\u003cp>Hot summer nights may be few and far between in San Francisco, but for the rest of us the thermostat is still rising.\u003c/p>\n\u003cp>And for the wine lovers among us that means cooling down with crisp, lightly chilled, refreshing wines. Even folks living in the foggy city, still sipping Malbec in the middle of summer, might want to think about an easy drinking white, or dry rose, to bring to the beach or the next East Bay BBQ.\u003c/p>\n\u003cp>There are so many good summer wines but not to overwhelm, here are 7 that caught my fancy this summer. You can sip them by the pool (um, not allowed at city pools), drink with a summer salad or pair with foods hot off the grill. You should also be able to find these wines without having to make a trip to the winery. Have a favorite local summer wine? Tell us. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/argonaut600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/argonaut600-190x190.jpg\" alt=\"Eight Arm Cellars, The Argonaut. 2012 North Coast Sauvignon Blanc, $13.50. Photo: Andrea Kissack\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-66468\">\u003c/a>\u003cstrong>\u003ca href=\"http://www.eightarmscellars.com/\">Eight Arm Cellars\u003c/a>, The Argonaut. 2012 North Coast Sauvignon Blanc, $13.50\u003c/strong>\u003cbr>\nBerkeley winemaker Ian Boltin is back with his lush summer white. He has sourced 97 percent Sauvignon Blanc from Suisan Valley but it’s the 3 percent Viognier from Capay Valley that really makes for the big, spicy mouth feel. This bold, acidic white would go well with cheese and would stand up to a spicy dish, as well. Or, just drink some Argonaut by itself when the temps are edging upward. Boltin makes a very good Syrah as well. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Find it: The Wine Mine, Oakland\u003c/em>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/honig600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/honig600-190x190.jpg\" alt=\"Honig, 2012 Napa Valley Sauvignon Blanc, $17. Photo: Andrea Kissack\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-66474\">\u003c/a>\u003cstrong>\u003ca href=\"http://www.honigwine.com/\">Honig\u003c/a>, 2012 Napa Valley Sauvignon Blanc, $17\u003c/strong>\u003cbr>\nHonig has been consistent in making one of the better California Sauvignon Blancs. Even folks who are not a fan of the varietal often come around after tasting this fresh crisp white. I know I did. Honig’s Napa Valley Sauvignon Blanc is far from the brash, overly grassy New Zealand style. It has just the right amount of herbaceousness, tropical fruit flavors and minerality. If you want to splurge, their 2012 Rutherford Sauvignon Blanc, for $27, is excellent.\u003c/p>\n\u003cp>\u003cem>Find it: Most grocery stores\u003c/em>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bokisch600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bokisch600-190x190.jpg\" alt=\"Bokisch, Lodi Garnacha Blanca. $14.99. Photo: Andrea Kissack\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-66469\">\u003c/a>\u003cstrong>\u003ca href=\"http://www.bokischvineyards.com/\">Bokisch\u003c/a>, Lodi Garnacha Blanca. $14.99\u003c/strong>\u003cbr>\nLet's give Lodi some love. The small Sierra foothills wine region is overshadowed by its bigger wine country neighbors, Napa and Sonoma, to the west. But Lodi still grows, and makes, some pretty darn good wine, especially Zinfandel. Now more folks are branching out into Spanish varietals like Markus Bokish who is getting a lot of accolades for his wines. This medium-bodied Spanish white has lots of acidity and stone fruit flavors. Its a nice refreshing wine that shouts summertime.\u003c/p>\n\u003cp>\u003cem>Find it: Wine on Piedmont, Oakland\u003c/em>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/dashe600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/dashe600-190x190.jpg\" alt=\"Dashe, 2012 Dry Creek Valley Rose. $19.99\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-66470\">\u003c/a>\u003cstrong>\u003ca href=\"http://www.dashecellars.com/\">Dashe\u003c/a>, 2012 Dry Creek Valley Rose. $19.99\u003c/strong> The Jack London waterfront district is home to several urban cellars, including Dashe. Michael and Anne Dashe have been sourcing Sonoma grapes and making exceptional wines since 1996. Their Vin Gris (rosé) is dry with some minerality, spice and strawberry flavors. This is a rosé that a white or red wine drinker would like. \u003c/p>\n\u003cp>\u003cem>Find It: Bi Rite, San Francisco\u003c/em>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/mondavi600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/mondavi600-190x190.jpg\" alt=\"Robert Mondavi Winery, 2011 Napa Valley Fume Blanc $20\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-66475\">\u003c/a>\u003cstrong>\u003ca href=\"http://www.robertmondaviwinery.com/\">Robert Mondavi Winery\u003c/a>, 2011 Napa Valley Fume Blanc $20\u003c/strong>\u003cbr>\nThis dry fume Blanc is fresh and citrusy and would go well with warm temps, seafood or a spicy dish. Also, its not bad for a birthday toast. Robert Mondavi, the man whose name is synonymous with American wine, would have turned 100 this year. This is the wine he famously “invented.” In the late 1960s, California’s Sauvignon Blanc wines were seen as sweet and unexceptional. Mondavi wanted to make high quality Sauvignon Blanc in the French-style, but with the name’s bad reputation, he instead created Fumé Blanc.\u003c/p>\n\u003cp>\u003cem>Find it: Most grocery stores\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/sacred-stone600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/sacred-stone600-190x190.jpg\" alt=\"Pietra Santa Winery, Sacred Stone. Red Blend. $10\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-66477\">\u003c/a>\u003cstrong>\u003ca href=\"http://www.pietrasantawinery.com/\">Pietra Santa Winery\u003c/a>, Sacred Stone. Red Blend. $10\u003c/strong>\u003cbr>\nThis light, Italian red blend from Hollister drinks well in the heat and the folks at the winery suggest pairing it with a grilled tri-tip sandwich. It's surprisingly lush and crisp for ten bucks. Expect red cherry flavor and a little acidity and spice. This wine gets bonus points for having a drawing of nearby Pinnacles National Park on the label.\u003c/p>\n\u003cp>\u003cem>Find it: The Wine Mine, Oakland\u003c/em>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/rodney-strong600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/rodney-strong600-190x190.jpg\" alt=\"Rodney Strong, Charlotte’s Home. 2012 Sonoma County Sauvignon Blanc. $12\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-66476\">\u003c/a>\u003cstrong>\u003ca href=\"http://www.rodneystrong.com/#\">Rodney Strong\u003c/a>, Charlotte's Home. 2012 Sonoma County Sauvignon Blanc. $12\u003c/strong>\u003cbr>\nThis is estate grown Sauvignon Blanc from Alexander Valley. It's aromatic (smells pretty) and is dry with flavors of pear and melon, at least that's what i get. Charlotte's Home isn't my favorite on this list but its a nice, reliable, affordable wine. It's one of those go-to summer whites that's easier to find than the foods it pairs well with like heirloom tomatoes and Burrata cheese. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Find it: Trader Joes\u003c/em>\u003cbr clear=\"all\">\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/groupwine-final1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/groupwine-final1000a.jpg\" alt=\"7 local Bay Area wines under $20. Photo: Andrea Kissack\" width=\"1000\" height=\"563\" class=\"aligncenter size-full wp-image-66473\">\u003c/a>\u003c/p>\n\u003cp>Hot summer nights may be few and far between in San Francisco, but for the rest of us the thermostat is still rising.\u003c/p>\n\u003cp>And for the wine lovers among us that means cooling down with crisp, lightly chilled, refreshing wines. Even folks living in the foggy city, still sipping Malbec in the middle of summer, might want to think about an easy drinking white, or dry rose, to bring to the beach or the next East Bay BBQ.\u003c/p>\n\u003cp>There are so many good summer wines but not to overwhelm, here are 7 that caught my fancy this summer. You can sip them by the pool (um, not allowed at city pools), drink with a summer salad or pair with foods hot off the grill. You should also be able to find these wines without having to make a trip to the winery. Have a favorite local summer wine? Tell us. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/argonaut600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/argonaut600-190x190.jpg\" alt=\"Eight Arm Cellars, The Argonaut. 2012 North Coast Sauvignon Blanc, $13.50. Photo: Andrea Kissack\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-66468\">\u003c/a>\u003cstrong>\u003ca href=\"http://www.eightarmscellars.com/\">Eight Arm Cellars\u003c/a>, The Argonaut. 2012 North Coast Sauvignon Blanc, $13.50\u003c/strong>\u003cbr>\nBerkeley winemaker Ian Boltin is back with his lush summer white. He has sourced 97 percent Sauvignon Blanc from Suisan Valley but it’s the 3 percent Viognier from Capay Valley that really makes for the big, spicy mouth feel. This bold, acidic white would go well with cheese and would stand up to a spicy dish, as well. Or, just drink some Argonaut by itself when the temps are edging upward. Boltin makes a very good Syrah as well. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Find it: The Wine Mine, Oakland\u003c/em>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/honig600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/honig600-190x190.jpg\" alt=\"Honig, 2012 Napa Valley Sauvignon Blanc, $17. Photo: Andrea Kissack\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-66474\">\u003c/a>\u003cstrong>\u003ca href=\"http://www.honigwine.com/\">Honig\u003c/a>, 2012 Napa Valley Sauvignon Blanc, $17\u003c/strong>\u003cbr>\nHonig has been consistent in making one of the better California Sauvignon Blancs. Even folks who are not a fan of the varietal often come around after tasting this fresh crisp white. I know I did. Honig’s Napa Valley Sauvignon Blanc is far from the brash, overly grassy New Zealand style. It has just the right amount of herbaceousness, tropical fruit flavors and minerality. If you want to splurge, their 2012 Rutherford Sauvignon Blanc, for $27, is excellent.\u003c/p>\n\u003cp>\u003cem>Find it: Most grocery stores\u003c/em>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bokisch600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bokisch600-190x190.jpg\" alt=\"Bokisch, Lodi Garnacha Blanca. $14.99. Photo: Andrea Kissack\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-66469\">\u003c/a>\u003cstrong>\u003ca href=\"http://www.bokischvineyards.com/\">Bokisch\u003c/a>, Lodi Garnacha Blanca. $14.99\u003c/strong>\u003cbr>\nLet's give Lodi some love. The small Sierra foothills wine region is overshadowed by its bigger wine country neighbors, Napa and Sonoma, to the west. But Lodi still grows, and makes, some pretty darn good wine, especially Zinfandel. Now more folks are branching out into Spanish varietals like Markus Bokish who is getting a lot of accolades for his wines. This medium-bodied Spanish white has lots of acidity and stone fruit flavors. Its a nice refreshing wine that shouts summertime.\u003c/p>\n\u003cp>\u003cem>Find it: Wine on Piedmont, Oakland\u003c/em>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/dashe600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/dashe600-190x190.jpg\" alt=\"Dashe, 2012 Dry Creek Valley Rose. $19.99\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-66470\">\u003c/a>\u003cstrong>\u003ca href=\"http://www.dashecellars.com/\">Dashe\u003c/a>, 2012 Dry Creek Valley Rose. $19.99\u003c/strong> The Jack London waterfront district is home to several urban cellars, including Dashe. Michael and Anne Dashe have been sourcing Sonoma grapes and making exceptional wines since 1996. Their Vin Gris (rosé) is dry with some minerality, spice and strawberry flavors. This is a rosé that a white or red wine drinker would like. \u003c/p>\n\u003cp>\u003cem>Find It: Bi Rite, San Francisco\u003c/em>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/mondavi600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/mondavi600-190x190.jpg\" alt=\"Robert Mondavi Winery, 2011 Napa Valley Fume Blanc $20\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-66475\">\u003c/a>\u003cstrong>\u003ca href=\"http://www.robertmondaviwinery.com/\">Robert Mondavi Winery\u003c/a>, 2011 Napa Valley Fume Blanc $20\u003c/strong>\u003cbr>\nThis dry fume Blanc is fresh and citrusy and would go well with warm temps, seafood or a spicy dish. Also, its not bad for a birthday toast. Robert Mondavi, the man whose name is synonymous with American wine, would have turned 100 this year. This is the wine he famously “invented.” In the late 1960s, California’s Sauvignon Blanc wines were seen as sweet and unexceptional. Mondavi wanted to make high quality Sauvignon Blanc in the French-style, but with the name’s bad reputation, he instead created Fumé Blanc.\u003c/p>\n\u003cp>\u003cem>Find it: Most grocery stores\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/sacred-stone600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/sacred-stone600-190x190.jpg\" alt=\"Pietra Santa Winery, Sacred Stone. Red Blend. $10\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-66477\">\u003c/a>\u003cstrong>\u003ca href=\"http://www.pietrasantawinery.com/\">Pietra Santa Winery\u003c/a>, Sacred Stone. Red Blend. $10\u003c/strong>\u003cbr>\nThis light, Italian red blend from Hollister drinks well in the heat and the folks at the winery suggest pairing it with a grilled tri-tip sandwich. It's surprisingly lush and crisp for ten bucks. Expect red cherry flavor and a little acidity and spice. This wine gets bonus points for having a drawing of nearby Pinnacles National Park on the label.\u003c/p>\n\u003cp>\u003cem>Find it: The Wine Mine, Oakland\u003c/em>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/rodney-strong600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/rodney-strong600-190x190.jpg\" alt=\"Rodney Strong, Charlotte’s Home. 2012 Sonoma County Sauvignon Blanc. $12\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-66476\">\u003c/a>\u003cstrong>\u003ca href=\"http://www.rodneystrong.com/#\">Rodney Strong\u003c/a>, Charlotte's Home. 2012 Sonoma County Sauvignon Blanc. $12\u003c/strong>\u003cbr>\nThis is estate grown Sauvignon Blanc from Alexander Valley. It's aromatic (smells pretty) and is dry with flavors of pear and melon, at least that's what i get. Charlotte's Home isn't my favorite on this list but its a nice, reliable, affordable wine. It's one of those go-to summer whites that's easier to find than the foods it pairs well with like heirloom tomatoes and Burrata cheese. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Find it: Trader Joes\u003c/em>\u003cbr clear=\"all\">\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tribune Tavern Opens for Brunch: A Sneak Peek",
"title": "Tribune Tavern Opens for Brunch: A Sneak Peek",
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"content": "\u003cfigure id=\"attachment_67106\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_3232-659x439.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_3232-659x439.jpg\" alt=\"Currant Scone with Wild Plum Jam at Tribune Tavern brunch. Photo: Jonathan Darr\" width=\"659\" height=\"439\" class=\"size-full wp-image-67106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Currant Scone with Wild Plum Jam at Tribune Tavern brunch. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch3>Tribune Tavern brings brunch to 13th and Franklin in downtown Oakland.\u003c/h3>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/jondarr/\">Jonathan Darr\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/07/tribunetavern/\">Oakland Local\u003c/a> (7/31/13)\u003c/p>\n\u003cp>I love a good brunch. At home, out or at a friend’s house, I love sharing a weekend meal when the whole day is ahead of me. Already a huge success at lunch and in the post-work dinner hours, Tribune Tavern is getting into the brunch business. My husband and I visited as guests of the restaurant to get a look at their new brunch menu and try a few dishes.\u003c/p>\n\u003ch2>THE SPOT\u003c/h2>\n\u003cp>We were greeted by General Manager Rob Soviero who was wearing a special retro baseball t-shirt the restaurant made with the folks from Oaklandish to celebrate the 1969 Oakland A’s. The whole staff was wearing the shirts that the A’s were distributing that day to 10,000 fans. On a quick tour, Rob told us some of the background of the restaurant’s design. Repurposed materials from the building’s basement, like lamps made from pipes and a table resting on massive dollies, might be easy to miss if you are focused on your meal, but we enjoyed taking a closer look. There were also a few reminders of the building’s storied past like these typeset letters.\u003c/p>\n\u003cfigure id=\"attachment_67105\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_3199.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_3199.jpg\" alt=\"Vintage typeset letters recall the building’s past as the home of the Oakland Tribune. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67105\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vintage typeset letters recall the building’s past as the home of the Oakland Tribune. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>DRINKS\u003c/h2>\n\u003cp>Tribune Tavern makes their own cocktail mixes, sodas and tonics. A quick trip through the kitchen revealed an entire prep and testing area for cocktails, complete with a wall of herbs to work with. We’ve had cocktails at dinner on previous visits, and it’s easy to see there is a real commitment to a creative, thoughtful set of offerings. Here’s a look at the bloody mary that arrived with a pickled asparagus spear, an olive and a lemon. The pint glass was rimmed with chile powder and salt, and it had a spicy kick. Their full cocktail, wine and beer menu is available at brunch.\u003c/p>\n\u003cfigure id=\"attachment_67101\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernBloodyMary.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernBloodyMary.jpg\" alt=\"Rimmed with chile powder and salt, the bloody mary comes with a spear of picked asparagus, olive and lemon. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67101\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rimmed with chile powder and salt, the bloody mary comes with a spear of picked asparagus, olive and lemon. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>FOOD\u003c/h2>\n\u003cp>While the brunch menu combines the familiar with the somewhat unexpected, Tribune never goes too far away. This is not about pushing yourself to unheard of flavor combinations. It’s not edgy. The food is honest without being simple, and interesting without showboating.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Duck Confit Scramble with white cheddar, onions, and herbs is typical of Tribune’s style. I’m fairly certain I haven’t had duck confit with eggs, and it left me wondering why I waited so long. The small side of Italian parsley was lightly dressed with lemon and just enough salt to cut the bitterness of each bite. It also cut the richness of the confit without overpowering the dish. We also shared the Colcannon Hash with eggs sunny-side up, bacon and a Calabrian chile hollandaise. Again, a dish rooted in the familiar vein of well-executed comfort food with the chile hollandaise bringing an oozy kick.\u003c/p>\n\u003cfigure id=\"attachment_67102\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernConfitScramble.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernConfitScramble.jpg\" alt=\"Duck Confit Scramble served with Italian parsley dressed with lemon and salt. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67102\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Duck Confit Scramble served with Italian parsley dressed with lemon and salt. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>SALAD\u003c/h2>\n\u003cp>Salad in the morning? At Brunch? I’m one of those people who just can’t get enough salad and I’ve never been a fan of the idea that certain foods are only for certain times of day. While people may gravitate to the more starchy and heavy parts of the menu, Tribune’s salads are not to be missed and are generous in their portions. The salads, like the rest of the menu, rotate seasonally. Today’s version had arugula, spinach, roasted cauliflower, potatoes, walnuts, pickled onions and clothbound cheddar. We had the option of adding grilled chicken ($3) or poached yellowtail ($4).\u003c/p>\n\u003cfigure id=\"attachment_67103\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernSalad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernSalad.jpg\" alt=\"Salad at Brunch? Why Not! Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67103\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salad at Brunch? Why Not! Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>MORNING BREAD\u003c/h2>\n\u003cp>On our quick tour through the kitchen we saw a considerable baking operation taking place. Tribune makes their breads and scones fresh each day. We shared a currant scone that was served with plum jam and whipped butter. I thought I’d miss the clotted cream that I’m used to with scones, but the whipped butter works.\u003c/p>\n\u003cfigure id=\"attachment_67104\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DarrTribuneTavernScone.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DarrTribuneTavernScone.jpg\" alt=\"Currant Scone with Wild Plum Jam. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67104\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Currant Scone with Wild Plum Jam. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>We enjoyed getting to talk to Executive Chef Huw Thornton and the staff of Tribune Tavern. Brunch service is new for the restaurant, and it will be interesting to see how the place fills in.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Tribune Tavern\u003c/strong>\u003cbr>\n401 13th Street\u003cbr>\n\u003ca href=\"http://tribunetavern.com/\">TribuneTavern.com\u003c/a>\u003cbr>\nBrunch: Sat. & Sun. 10:30 AM to 3:00 PM\u003cbr>\nLunch: Mon.-Fri. 11:30 AM to 3:00 PM\u003cbr>\nDinner: Mon.-Thu. and Sun. 5:00 PM to 10:00 PM\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67106\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_3232-659x439.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_3232-659x439.jpg\" alt=\"Currant Scone with Wild Plum Jam at Tribune Tavern brunch. Photo: Jonathan Darr\" width=\"659\" height=\"439\" class=\"size-full wp-image-67106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Currant Scone with Wild Plum Jam at Tribune Tavern brunch. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch3>Tribune Tavern brings brunch to 13th and Franklin in downtown Oakland.\u003c/h3>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/jondarr/\">Jonathan Darr\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/07/tribunetavern/\">Oakland Local\u003c/a> (7/31/13)\u003c/p>\n\u003cp>I love a good brunch. At home, out or at a friend’s house, I love sharing a weekend meal when the whole day is ahead of me. Already a huge success at lunch and in the post-work dinner hours, Tribune Tavern is getting into the brunch business. My husband and I visited as guests of the restaurant to get a look at their new brunch menu and try a few dishes.\u003c/p>\n\u003ch2>THE SPOT\u003c/h2>\n\u003cp>We were greeted by General Manager Rob Soviero who was wearing a special retro baseball t-shirt the restaurant made with the folks from Oaklandish to celebrate the 1969 Oakland A’s. The whole staff was wearing the shirts that the A’s were distributing that day to 10,000 fans. On a quick tour, Rob told us some of the background of the restaurant’s design. Repurposed materials from the building’s basement, like lamps made from pipes and a table resting on massive dollies, might be easy to miss if you are focused on your meal, but we enjoyed taking a closer look. There were also a few reminders of the building’s storied past like these typeset letters.\u003c/p>\n\u003cfigure id=\"attachment_67105\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_3199.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_3199.jpg\" alt=\"Vintage typeset letters recall the building’s past as the home of the Oakland Tribune. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67105\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vintage typeset letters recall the building’s past as the home of the Oakland Tribune. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>DRINKS\u003c/h2>\n\u003cp>Tribune Tavern makes their own cocktail mixes, sodas and tonics. A quick trip through the kitchen revealed an entire prep and testing area for cocktails, complete with a wall of herbs to work with. We’ve had cocktails at dinner on previous visits, and it’s easy to see there is a real commitment to a creative, thoughtful set of offerings. Here’s a look at the bloody mary that arrived with a pickled asparagus spear, an olive and a lemon. The pint glass was rimmed with chile powder and salt, and it had a spicy kick. Their full cocktail, wine and beer menu is available at brunch.\u003c/p>\n\u003cfigure id=\"attachment_67101\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernBloodyMary.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernBloodyMary.jpg\" alt=\"Rimmed with chile powder and salt, the bloody mary comes with a spear of picked asparagus, olive and lemon. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67101\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rimmed with chile powder and salt, the bloody mary comes with a spear of picked asparagus, olive and lemon. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>FOOD\u003c/h2>\n\u003cp>While the brunch menu combines the familiar with the somewhat unexpected, Tribune never goes too far away. This is not about pushing yourself to unheard of flavor combinations. It’s not edgy. The food is honest without being simple, and interesting without showboating.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Duck Confit Scramble with white cheddar, onions, and herbs is typical of Tribune’s style. I’m fairly certain I haven’t had duck confit with eggs, and it left me wondering why I waited so long. The small side of Italian parsley was lightly dressed with lemon and just enough salt to cut the bitterness of each bite. It also cut the richness of the confit without overpowering the dish. We also shared the Colcannon Hash with eggs sunny-side up, bacon and a Calabrian chile hollandaise. Again, a dish rooted in the familiar vein of well-executed comfort food with the chile hollandaise bringing an oozy kick.\u003c/p>\n\u003cfigure id=\"attachment_67102\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernConfitScramble.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernConfitScramble.jpg\" alt=\"Duck Confit Scramble served with Italian parsley dressed with lemon and salt. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67102\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Duck Confit Scramble served with Italian parsley dressed with lemon and salt. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>SALAD\u003c/h2>\n\u003cp>Salad in the morning? At Brunch? I’m one of those people who just can’t get enough salad and I’ve never been a fan of the idea that certain foods are only for certain times of day. While people may gravitate to the more starchy and heavy parts of the menu, Tribune’s salads are not to be missed and are generous in their portions. The salads, like the rest of the menu, rotate seasonally. Today’s version had arugula, spinach, roasted cauliflower, potatoes, walnuts, pickled onions and clothbound cheddar. We had the option of adding grilled chicken ($3) or poached yellowtail ($4).\u003c/p>\n\u003cfigure id=\"attachment_67103\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernSalad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernSalad.jpg\" alt=\"Salad at Brunch? Why Not! Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67103\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salad at Brunch? Why Not! Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>MORNING BREAD\u003c/h2>\n\u003cp>On our quick tour through the kitchen we saw a considerable baking operation taking place. Tribune makes their breads and scones fresh each day. We shared a currant scone that was served with plum jam and whipped butter. I thought I’d miss the clotted cream that I’m used to with scones, but the whipped butter works.\u003c/p>\n\u003cfigure id=\"attachment_67104\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DarrTribuneTavernScone.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DarrTribuneTavernScone.jpg\" alt=\"Currant Scone with Wild Plum Jam. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67104\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Currant Scone with Wild Plum Jam. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>We enjoyed getting to talk to Executive Chef Huw Thornton and the staff of Tribune Tavern. Brunch service is new for the restaurant, and it will be interesting to see how the place fills in.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Tribune Tavern\u003c/strong>\u003cbr>\n401 13th Street\u003cbr>\n\u003ca href=\"http://tribunetavern.com/\">TribuneTavern.com\u003c/a>\u003cbr>\nBrunch: Sat. & Sun. 10:30 AM to 3:00 PM\u003cbr>\nLunch: Mon.-Fri. 11:30 AM to 3:00 PM\u003cbr>\nDinner: Mon.-Thu. and Sun. 5:00 PM to 10:00 PM\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Food Tours: Behind the Scenes With Edible Excursions Founder Lisa Rogovin",
"title": "Bay Area Food Tours: Behind the Scenes With Edible Excursions Founder Lisa Rogovin",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_66944\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-3036.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-3036.jpg\" alt=\"A food sherpa, epicurean concierge, or culinary guide? Lisa Rogovin, founder of Edible Excursions. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-66944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A food sherpa, epicurean concierge, or culinary guide? Lisa Rogovin, owner of Edible Excursions. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>In today's \u003cem>\u003ca href=\"http://www.nytimes.com/2013/07/31/dining/food-sherpas-guide-you-to-a-citys-culinary-secrets.html?ref=dining\">New York Times\u003c/a>\u003c/em> food section Jeff Gordinier checks in with local \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions\u003c/a> owner Lisa Rogovin about what to look for when choosing a food tour here or abroad. Rogovin spent seven years in sales with \u003cem>Gourmet\u003c/em> magazine before launching her own food tour company in 2004. She's been pounding the pavement introducing guests to restaurants, cafes, and food producers in San Francisco, the East Bay, and Marin for the past nine years. Currently, a dozen guides lead 25-40 intimate food forays a month that showcase culinary picks in the city's \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building\u003c/a>, \u003ca href=\"http://www.sfweekly.com/bestof/2011/award/best-way-to-eat-your-way-through-the-mission-2481708/\">Mission District\u003c/a>, and \u003ca href=\"http://sfjapantown.org/\">Japantown\u003c/a>, as well as Berkeley's \u003ca href=\"http://www.gourmetghetto.org/\">Gourmet Ghetto\u003c/a> and Oakland's \u003ca href=\"http://www.modernluxury.com/san-francisco/story/best-of-the-bay-2013-food\">Temescal neighborhood\u003c/a>.\u003c/p>\n\u003cp>Rogovin, 43, lives with her husband and two children in Glen Park. She spoke with BAB's Sarah Henry about what her job entails and why there's such a demand for food tours. (Full disclosure: Henry met Rogovin three years ago, when she interviewed her for a \u003ca href=\"http://www.berkeleyside.com/2010/07/23/berkeley-bites-lisa-rogovin-epicurean-concierge/\">story\u003c/a>. For the past two years she's led East Bay jaunts for Edible Excursions and curated the latest tour \u003ca href=\"http://www.forbes.com/sites/melaniehaiken/2013/05/31/5-hot-new-food-tours-and-foodie-meccas-for-summer/\">Temescal Tastes\u003c/a>.)\u003c/p>\n\u003cp>The edible entrepreneur shares some of her favorite local dining destinations, chimes in on what she thinks of terms like \"foodie,\" and offers a sneak peek into her new tours. Cocktails anyone?\u003c/p>\n\u003cfigure id=\"attachment_66942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2634.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2634.jpg\" alt=\"Learning about the finer points of coffee from Luigi Oldani of Cro Cafe on Edible Excursions' Temescal tour with guide Eve Mezvinsky in foreground. Photo: Naomi Fiss\" width=\"1000\" height=\"713\" class=\"size-full wp-image-66942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Learning about the finer points of coffee from Luigi Oldani of Cro Cafe on Edible Excursions' Temescal tour with guide Eve Mezvinsky in foreground. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is the biggest myth about your day job?\u003c/strong>\u003c/p>\n\u003cp>People think that I eat all day. It's true I eat out a ton but I also run a business, with all that that entails. Even when I lead a tour I don't eat at every stop or I'd end up in a food coma.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Do you eat on tours you lead?\u003c/strong>\u003c/p>\n\u003cp>There's usually at least one or two stops I can't resist on every tour: Sake Onigiri at Kissako Tea in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\">Japantown\u003c/a>, the \u003ca href=\"http://thelocalbutchershop.com/sandwiches/\">Local Butcher Shop sandwich\u003c/a> and everything and anything from \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board\u003c/a> in Berkeley, \u003ca href=\"http://wisesonsdeli.com/\">Wise Sons\u003c/a> for pastrami on the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/26/mission-reinvention-food-businesses-buck-recession/\">Mission 24th tour\u003c/a>, \u003ca href=\"http://tacolicious.com/\">Tacolicious\u003c/a> on the Mission 18th tour.\u003c/p>\n\u003cp>\u003cstrong>What does a typical work week look like for you?\u003c/strong>\u003c/p>\n\u003cp>I lead private and Japantown tours. Last week I lead a group of Genentech employees through the Ferry Building and a Contiki group through the Mission. I spent most of Wednesday scouting locations for an upcoming Oakland tour, followed by drinks with girlfriends at \u003ca href=\"http://bsidebbq.com/\">B-Side BBQ\u003c/a>, owned by my friend \u003ca href=\"http://bsidebbq.com/\">Tanya Holland\u003c/a>. We took Tanya to \u003ca href=\"http://duendeoakland.com/\">Duende\u003c/a> in Uptown for dinner. I recommend the \u003cem>arroz negro\u003c/em>. I had business meetings at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> twice last week and two meals at \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a>. From around six in the morning to about 11 at night I'm continually fielding questions and requests from my tour coordinator, guides, and guests. I make a point of staying connected with my existing food partners, building and maintaining those relationships and making sure things are working for them in relation to our tours. There's also website updating and social media to do. Last week I also worked on proposals for potential tours, one for next year's \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">Fancy Food Show\u003c/a>, one for a Google group, and another for a delegation of dentists from Korea coming to San Francisco for a convention. I met with UC Berkeley contacts about offering tours to different departments there and I interviewed a potential new guide. I go over scheduling, invoicing, and other administrative stuff like handling fundraising requests with my operations manager.\u003c/p>\n\u003cp>My husband and I celebrated the eighth anniversary of our meeting with dinner at \u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly\u003c/a> and dessert at \u003ca href=\"http://theicecreambarsf.com/\">The Ice Cream Bar\u003c/a> in Cole Valley (malted milkshake and brownie sundae.) I'm a mom, so there's the care, feeding, and transporting of children too. It's important to me that we have family meals together. That's how childhood memories are made. We took the kids to \u003ca href=\"http://www.sundaystreetssf.com/\">Sunday Streets\u003c/a> in the Mission and had lunch at \u003ca href=\"http://www.missionpicnic.com/\">Mission Picnic\u003c/a>. I try to exercise five times a week—running, Zumba, working out with a personal trainer--it's necessary in this job to burn calories. I exercise to eat.\u003c/p>\n\u003cfigure id=\"attachment_66934\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/taco-hand.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/taco-hand.jpg\" alt=\"Lisa Rogovin favors simple fare such as tacos over fancy pants food. Photo: Robin Jolin\" width=\"400\" class=\"size-full wp-image-66934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rogovin favors simple fare such as tacos over fancy pants food. Photo: Robin Jolin\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How often do you eat out and do you ever tire of restaurant food? \u003c/strong>\u003c/p>\n\u003cp>I eat at restaurants about seven times a week. Eating out is my sport of choice. I love variety so I enjoy both hole-in-the-walls such as \u003ca href=\"http://basaseafoodexpress.net/\">Basa Seafood\u003c/a> for clam chowder or \u003ca href=\"http://www.elfarolitoinc.com/\">El Farolito\u003c/a> for \u003cem>al pastor\u003c/em> tacos. I like neighborhood joints like \u003ca href=\"http://www.dosasf.com/\">Dosa\u003c/a> as much if not more than sleek and trendy spots. I'm not really into the three-hour, high-end dining experiences like I used to do at \u003cem>Gourmet\u003c/em>. I'm just not into the pomp and circumstance. There was a time when I went to places like \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a> or \u003ca href=\"http://quincerestaurant.com/\">Quince\u003c/a> for dinners three times a week but now I choose simpler dining experiences. I did have an impressive meal recently at \u003ca href=\"http://www.sonsanddaughterssf.com/\">Sons & Daughters\u003c/a>. They're crazy talented and creative in the kitchen. I ate Fort Bragg sea urchin with Delta asparagus. My most memorable meal lately was at \u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a>. The dining experience is executed in a unique way I found exciting. The menu changes all night long: What's available at 6 may not be available at 9. We had a smoked sturgeon pancake with horseradish schmear that was delicious.\u003c/p>\n\u003cp>\u003cstrong>What kind of home cook are you and what's your go-to family dinner?\u003c/strong>\u003c/p>\n\u003cp>Cooking at home has changed drastically since my little ones (Livia, 2 and Matthew, 4) came along. Popping corn for my kids is considered cooking these days. I enjoy cooking but I have five minutes max of uninterrupted kitchen time. Now I cook about once a week when a recipe I read inspires me. I love \u003cem>Bon Appetit\u003c/em> since Adam Rapoport came on as editor-in-chief. I just bought ingredients for Corn Maque Choux from the July issue. I hope I find time to make the dish or else I'll throw the corn and some protein on the grill. We just started having a personal chef, \u003ca href=\"http://www.kitchit.com/profiles/chefs/joshua-clever\">Joshua Clever\u003c/a>, who also happens to be one of my guides, come to our house twice a month and he cooks entrees and sides and fixes salads. My husband and I love salads: Micro greens, arugula, toasted nuts, dried or fresh seasonal fruit and some Israeli feta or blue or shaved aged goat. \u003c/p>\n\u003cp>\u003cstrong>What do you think of the terms \"foodie\" and \"gourmet\" and do these labels describe you?\u003c/strong>\u003c/p>\n\u003cp>Gourmet feels stodgy. Old school. Foodie is ubiquitous these days. What does that word even mean? I don't spend a moment thinking about these words. Maybe \"food obsessed\" is a better label for me. \u003c/p>\n\u003cfigure id=\"attachment_66941\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2496.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2496.jpg\" alt=\"Ex-Edible Excursions guide Preeti Mistry of Juhu Beach Club opened a restaurant in Oakland instead of San Francisco. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-66941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ex-Edible Excursions guide Preeti Mistry of Juhu Beach Club opened a restaurant in Oakland instead of San Francisco. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How has the culinary landscape evolved in the nine years you've lead food tours?\u003c/strong>\u003c/p>\n\u003cp>There's been great food in the Bay Area for decades, thanks to the California Cuisine movement a la \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> and its many disciples. But I think there's lots more of it now and it has spread way beyond Berkeley's Gourmet Ghetto and San Francisco's Ferry Building. \u003c/p>\n\u003cp>\u003cstrong>Did you coin the term \"epicurean concierge\" and what does it mean to you?\u003c/strong>\u003c/p>\n\u003cp>When I worked for \u003cem>Gourmet\u003c/em> a colleague who worked for \u003cem>Vanity Fair\u003c/em> thought I should call myself an \"epicurean concierge.\" I love the title. You turn to a hotel concierge to find out about a region and what to do. Guests can turn to Edible Excursions guides to learn about the food scene here. That's one of the cool things about having your own business. You can call yourself whatever you want. \u003c/p>\n\u003cp>\u003cstrong>Why do you think there's so much interest now in the Bay Area in what we eat?\u003c/strong>\u003c/p>\n\u003cp>Bay Area people have been focused on what they eat for decades. In part, it has to do with our access to high quality ingredients year round growing within close proximity to the public. In recent years, the number of farmers' markets have grown so you can find a market six days a week. People aren't waiting for Saturday to head to the Ferry Plaza they're going to the Fillmore, Castro, Civic Center, Noe Valley and Glen Park. \u003c/p>\n\u003cp>Food TV, Instagram, Twitter, Facebook, Pinterest, Meetup and a slew of other social media have put a magnifying glass over what and where people eat. I get it. I love to look at food. I follow \u003ca href=\"http://instagram.com/offalchris#\">Chris Cosentino\u003c/a> of \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> on Instagram to see what dishes he's prepared for his menu. He can make something like offal, which may not initially sound appealing, come to life with Gravenstein apples and toasted walnuts. I grew up with a dad who loved to take pictures of food. One of my favorite photos from my childhood is a plate of perfectly charred steak at \u003ca href=\"http://www.peterluger.com/brooklyn.cfm\">Peter Lugar's in Brooklyn\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_66940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2413.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2413.jpg\" alt=\"The kouign amann from Brian Wood of Starter Bakery has quite the cult following in the East Bay. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-66940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The kouign amann from Brian Wood of Starter Bakery has quite the cult following in the East Bay. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What do you want guests to take away from a food tour?\u003c/strong>\u003c/p>\n\u003cp>People get so much more than food on an Edible Excursion tour. They also glean insights and information about the people making or growing the food, regional history, and local culture. Hopefully, that experience will help shape the way people shop for food or select a restaurant. \u003c/p>\n\u003cp>\u003cstrong>Who takes your tours?\u003c/strong>\u003c/p>\n\u003cp>Family, friends, and coworkers. Lawyers, builders, doctors, retired grandmas, finance people, high-school sweethearts, activists, and moms who met when their kids were in preschool but are now in college or married with kids of their own. We offer \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/18/deaf-foodies-savor-gourmet-ghetto-tasting-tour-in-sign-language/\">sign-language tours to the deaf community\u003c/a> too. Some guests are just there to take it all in. Others think they are the world's foremost authorities about everything and want to share their knowledge with the rest of the group. As their guides, it's our job to manage the more challenging personalities so they're not interfering with other guests' experiences. Another typical personality we come across is someone who just can't get enough info and fires off question after question. It's great to have engaged customers but we're on a tight timeline so we know how to move things along gently so as not to offend or dismiss anyone. \u003c/p>\n\u003cfigure id=\"attachment_67069\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2915.jpg\" alt=\"Edible Excursions tour in Oakland's Temescal neighborhood. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67069\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edible Excursions tour in Oakland's Temescal neighborhood. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What qualities do you look for in a guide?\u003c/strong>\u003c/p>\n\u003cp>A genuine desire to educate guests about the local food scene and the surrounding community. A great anticipator: A person who has a calm and collected demeanor in the face of disaster and difficult personalities who can adapt depending on the group, weather, or what's going on for our partner businesses. Someone who can build a strong rapport with guests and merchants. There's definitely a performance aspect to it: A guide needs to be on for three hours, even when most peoples' attention spans wane around the 30 minute mark. That's why we keep things moving.\u003c/p>\n\u003cp>\u003cstrong>What's next for Edible Excursions?\u003c/strong>\u003c/p>\n\u003cp>New tours, in no particular order: A San Francisco Cocktail Tour: The drinks menu has become an increasingly creative place and we want to spotlight the bartenders who are crafting these specialty sips. And, maybe because I'm a mom, I really look forward to a cocktail at the end of the day. More Oakland tours, in Uptown, Old Oakland, and beyond because the food scene there is exploding. There's incredible local pride along with a lot of chefs who might have opened in San Francisco who are heading to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/24/chef-preeti-mistry-juhu-beach-club-in-temescal/\">Oakland\u003c/a> instead. It's perhaps the most exciting and talked about food scene locally. And Dogpatch in the city, because it's a hidden gem yet to get the attention it deserves. \u003c/p>\n\u003cp>I also want to offer culinary excursions for young families. So many kids are picky eaters and I think if they're given a fun way to explore other foods and flavors they might buy into it. Kids who are picky are more likely to try new things if the idea doesn't originate from their parents. Food tours are a great thing to do with terrible teens too; food really does help break down barriers and connect people.\u003c/p>\n\u003cp>\u003cstrong>If you could choose ahead, what would your Last Supper look like?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I could see going out with a smile after eating a Reuben sandwich from \u003ca href=\"http://stagslunchette.com/\">Stag's Lunchette\u003c/a>. But I'd need some clean greens on the side for a balance so maybe steamed broccoli rabe too. Oh, and a tequila cocktail to round out the mix.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66944\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-3036.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-3036.jpg\" alt=\"A food sherpa, epicurean concierge, or culinary guide? Lisa Rogovin, founder of Edible Excursions. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-66944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A food sherpa, epicurean concierge, or culinary guide? Lisa Rogovin, owner of Edible Excursions. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>In today's \u003cem>\u003ca href=\"http://www.nytimes.com/2013/07/31/dining/food-sherpas-guide-you-to-a-citys-culinary-secrets.html?ref=dining\">New York Times\u003c/a>\u003c/em> food section Jeff Gordinier checks in with local \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions\u003c/a> owner Lisa Rogovin about what to look for when choosing a food tour here or abroad. Rogovin spent seven years in sales with \u003cem>Gourmet\u003c/em> magazine before launching her own food tour company in 2004. She's been pounding the pavement introducing guests to restaurants, cafes, and food producers in San Francisco, the East Bay, and Marin for the past nine years. Currently, a dozen guides lead 25-40 intimate food forays a month that showcase culinary picks in the city's \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building\u003c/a>, \u003ca href=\"http://www.sfweekly.com/bestof/2011/award/best-way-to-eat-your-way-through-the-mission-2481708/\">Mission District\u003c/a>, and \u003ca href=\"http://sfjapantown.org/\">Japantown\u003c/a>, as well as Berkeley's \u003ca href=\"http://www.gourmetghetto.org/\">Gourmet Ghetto\u003c/a> and Oakland's \u003ca href=\"http://www.modernluxury.com/san-francisco/story/best-of-the-bay-2013-food\">Temescal neighborhood\u003c/a>.\u003c/p>\n\u003cp>Rogovin, 43, lives with her husband and two children in Glen Park. She spoke with BAB's Sarah Henry about what her job entails and why there's such a demand for food tours. (Full disclosure: Henry met Rogovin three years ago, when she interviewed her for a \u003ca href=\"http://www.berkeleyside.com/2010/07/23/berkeley-bites-lisa-rogovin-epicurean-concierge/\">story\u003c/a>. For the past two years she's led East Bay jaunts for Edible Excursions and curated the latest tour \u003ca href=\"http://www.forbes.com/sites/melaniehaiken/2013/05/31/5-hot-new-food-tours-and-foodie-meccas-for-summer/\">Temescal Tastes\u003c/a>.)\u003c/p>\n\u003cp>The edible entrepreneur shares some of her favorite local dining destinations, chimes in on what she thinks of terms like \"foodie,\" and offers a sneak peek into her new tours. Cocktails anyone?\u003c/p>\n\u003cfigure id=\"attachment_66942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2634.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2634.jpg\" alt=\"Learning about the finer points of coffee from Luigi Oldani of Cro Cafe on Edible Excursions' Temescal tour with guide Eve Mezvinsky in foreground. Photo: Naomi Fiss\" width=\"1000\" height=\"713\" class=\"size-full wp-image-66942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Learning about the finer points of coffee from Luigi Oldani of Cro Cafe on Edible Excursions' Temescal tour with guide Eve Mezvinsky in foreground. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is the biggest myth about your day job?\u003c/strong>\u003c/p>\n\u003cp>People think that I eat all day. It's true I eat out a ton but I also run a business, with all that that entails. Even when I lead a tour I don't eat at every stop or I'd end up in a food coma.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Do you eat on tours you lead?\u003c/strong>\u003c/p>\n\u003cp>There's usually at least one or two stops I can't resist on every tour: Sake Onigiri at Kissako Tea in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\">Japantown\u003c/a>, the \u003ca href=\"http://thelocalbutchershop.com/sandwiches/\">Local Butcher Shop sandwich\u003c/a> and everything and anything from \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board\u003c/a> in Berkeley, \u003ca href=\"http://wisesonsdeli.com/\">Wise Sons\u003c/a> for pastrami on the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/26/mission-reinvention-food-businesses-buck-recession/\">Mission 24th tour\u003c/a>, \u003ca href=\"http://tacolicious.com/\">Tacolicious\u003c/a> on the Mission 18th tour.\u003c/p>\n\u003cp>\u003cstrong>What does a typical work week look like for you?\u003c/strong>\u003c/p>\n\u003cp>I lead private and Japantown tours. Last week I lead a group of Genentech employees through the Ferry Building and a Contiki group through the Mission. I spent most of Wednesday scouting locations for an upcoming Oakland tour, followed by drinks with girlfriends at \u003ca href=\"http://bsidebbq.com/\">B-Side BBQ\u003c/a>, owned by my friend \u003ca href=\"http://bsidebbq.com/\">Tanya Holland\u003c/a>. We took Tanya to \u003ca href=\"http://duendeoakland.com/\">Duende\u003c/a> in Uptown for dinner. I recommend the \u003cem>arroz negro\u003c/em>. I had business meetings at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> twice last week and two meals at \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a>. From around six in the morning to about 11 at night I'm continually fielding questions and requests from my tour coordinator, guides, and guests. I make a point of staying connected with my existing food partners, building and maintaining those relationships and making sure things are working for them in relation to our tours. There's also website updating and social media to do. Last week I also worked on proposals for potential tours, one for next year's \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">Fancy Food Show\u003c/a>, one for a Google group, and another for a delegation of dentists from Korea coming to San Francisco for a convention. I met with UC Berkeley contacts about offering tours to different departments there and I interviewed a potential new guide. I go over scheduling, invoicing, and other administrative stuff like handling fundraising requests with my operations manager.\u003c/p>\n\u003cp>My husband and I celebrated the eighth anniversary of our meeting with dinner at \u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly\u003c/a> and dessert at \u003ca href=\"http://theicecreambarsf.com/\">The Ice Cream Bar\u003c/a> in Cole Valley (malted milkshake and brownie sundae.) I'm a mom, so there's the care, feeding, and transporting of children too. It's important to me that we have family meals together. That's how childhood memories are made. We took the kids to \u003ca href=\"http://www.sundaystreetssf.com/\">Sunday Streets\u003c/a> in the Mission and had lunch at \u003ca href=\"http://www.missionpicnic.com/\">Mission Picnic\u003c/a>. I try to exercise five times a week—running, Zumba, working out with a personal trainer--it's necessary in this job to burn calories. I exercise to eat.\u003c/p>\n\u003cfigure id=\"attachment_66934\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/taco-hand.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/taco-hand.jpg\" alt=\"Lisa Rogovin favors simple fare such as tacos over fancy pants food. Photo: Robin Jolin\" width=\"400\" class=\"size-full wp-image-66934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rogovin favors simple fare such as tacos over fancy pants food. Photo: Robin Jolin\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How often do you eat out and do you ever tire of restaurant food? \u003c/strong>\u003c/p>\n\u003cp>I eat at restaurants about seven times a week. Eating out is my sport of choice. I love variety so I enjoy both hole-in-the-walls such as \u003ca href=\"http://basaseafoodexpress.net/\">Basa Seafood\u003c/a> for clam chowder or \u003ca href=\"http://www.elfarolitoinc.com/\">El Farolito\u003c/a> for \u003cem>al pastor\u003c/em> tacos. I like neighborhood joints like \u003ca href=\"http://www.dosasf.com/\">Dosa\u003c/a> as much if not more than sleek and trendy spots. I'm not really into the three-hour, high-end dining experiences like I used to do at \u003cem>Gourmet\u003c/em>. I'm just not into the pomp and circumstance. There was a time when I went to places like \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a> or \u003ca href=\"http://quincerestaurant.com/\">Quince\u003c/a> for dinners three times a week but now I choose simpler dining experiences. I did have an impressive meal recently at \u003ca href=\"http://www.sonsanddaughterssf.com/\">Sons & Daughters\u003c/a>. They're crazy talented and creative in the kitchen. I ate Fort Bragg sea urchin with Delta asparagus. My most memorable meal lately was at \u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a>. The dining experience is executed in a unique way I found exciting. The menu changes all night long: What's available at 6 may not be available at 9. We had a smoked sturgeon pancake with horseradish schmear that was delicious.\u003c/p>\n\u003cp>\u003cstrong>What kind of home cook are you and what's your go-to family dinner?\u003c/strong>\u003c/p>\n\u003cp>Cooking at home has changed drastically since my little ones (Livia, 2 and Matthew, 4) came along. Popping corn for my kids is considered cooking these days. I enjoy cooking but I have five minutes max of uninterrupted kitchen time. Now I cook about once a week when a recipe I read inspires me. I love \u003cem>Bon Appetit\u003c/em> since Adam Rapoport came on as editor-in-chief. I just bought ingredients for Corn Maque Choux from the July issue. I hope I find time to make the dish or else I'll throw the corn and some protein on the grill. We just started having a personal chef, \u003ca href=\"http://www.kitchit.com/profiles/chefs/joshua-clever\">Joshua Clever\u003c/a>, who also happens to be one of my guides, come to our house twice a month and he cooks entrees and sides and fixes salads. My husband and I love salads: Micro greens, arugula, toasted nuts, dried or fresh seasonal fruit and some Israeli feta or blue or shaved aged goat. \u003c/p>\n\u003cp>\u003cstrong>What do you think of the terms \"foodie\" and \"gourmet\" and do these labels describe you?\u003c/strong>\u003c/p>\n\u003cp>Gourmet feels stodgy. Old school. Foodie is ubiquitous these days. What does that word even mean? I don't spend a moment thinking about these words. Maybe \"food obsessed\" is a better label for me. \u003c/p>\n\u003cfigure id=\"attachment_66941\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2496.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2496.jpg\" alt=\"Ex-Edible Excursions guide Preeti Mistry of Juhu Beach Club opened a restaurant in Oakland instead of San Francisco. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-66941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ex-Edible Excursions guide Preeti Mistry of Juhu Beach Club opened a restaurant in Oakland instead of San Francisco. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How has the culinary landscape evolved in the nine years you've lead food tours?\u003c/strong>\u003c/p>\n\u003cp>There's been great food in the Bay Area for decades, thanks to the California Cuisine movement a la \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> and its many disciples. But I think there's lots more of it now and it has spread way beyond Berkeley's Gourmet Ghetto and San Francisco's Ferry Building. \u003c/p>\n\u003cp>\u003cstrong>Did you coin the term \"epicurean concierge\" and what does it mean to you?\u003c/strong>\u003c/p>\n\u003cp>When I worked for \u003cem>Gourmet\u003c/em> a colleague who worked for \u003cem>Vanity Fair\u003c/em> thought I should call myself an \"epicurean concierge.\" I love the title. You turn to a hotel concierge to find out about a region and what to do. Guests can turn to Edible Excursions guides to learn about the food scene here. That's one of the cool things about having your own business. You can call yourself whatever you want. \u003c/p>\n\u003cp>\u003cstrong>Why do you think there's so much interest now in the Bay Area in what we eat?\u003c/strong>\u003c/p>\n\u003cp>Bay Area people have been focused on what they eat for decades. In part, it has to do with our access to high quality ingredients year round growing within close proximity to the public. In recent years, the number of farmers' markets have grown so you can find a market six days a week. People aren't waiting for Saturday to head to the Ferry Plaza they're going to the Fillmore, Castro, Civic Center, Noe Valley and Glen Park. \u003c/p>\n\u003cp>Food TV, Instagram, Twitter, Facebook, Pinterest, Meetup and a slew of other social media have put a magnifying glass over what and where people eat. I get it. I love to look at food. I follow \u003ca href=\"http://instagram.com/offalchris#\">Chris Cosentino\u003c/a> of \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> on Instagram to see what dishes he's prepared for his menu. He can make something like offal, which may not initially sound appealing, come to life with Gravenstein apples and toasted walnuts. I grew up with a dad who loved to take pictures of food. One of my favorite photos from my childhood is a plate of perfectly charred steak at \u003ca href=\"http://www.peterluger.com/brooklyn.cfm\">Peter Lugar's in Brooklyn\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_66940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2413.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2413.jpg\" alt=\"The kouign amann from Brian Wood of Starter Bakery has quite the cult following in the East Bay. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-66940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The kouign amann from Brian Wood of Starter Bakery has quite the cult following in the East Bay. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What do you want guests to take away from a food tour?\u003c/strong>\u003c/p>\n\u003cp>People get so much more than food on an Edible Excursion tour. They also glean insights and information about the people making or growing the food, regional history, and local culture. Hopefully, that experience will help shape the way people shop for food or select a restaurant. \u003c/p>\n\u003cp>\u003cstrong>Who takes your tours?\u003c/strong>\u003c/p>\n\u003cp>Family, friends, and coworkers. Lawyers, builders, doctors, retired grandmas, finance people, high-school sweethearts, activists, and moms who met when their kids were in preschool but are now in college or married with kids of their own. We offer \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/18/deaf-foodies-savor-gourmet-ghetto-tasting-tour-in-sign-language/\">sign-language tours to the deaf community\u003c/a> too. Some guests are just there to take it all in. Others think they are the world's foremost authorities about everything and want to share their knowledge with the rest of the group. As their guides, it's our job to manage the more challenging personalities so they're not interfering with other guests' experiences. Another typical personality we come across is someone who just can't get enough info and fires off question after question. It's great to have engaged customers but we're on a tight timeline so we know how to move things along gently so as not to offend or dismiss anyone. \u003c/p>\n\u003cfigure id=\"attachment_67069\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2915.jpg\" alt=\"Edible Excursions tour in Oakland's Temescal neighborhood. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67069\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edible Excursions tour in Oakland's Temescal neighborhood. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What qualities do you look for in a guide?\u003c/strong>\u003c/p>\n\u003cp>A genuine desire to educate guests about the local food scene and the surrounding community. A great anticipator: A person who has a calm and collected demeanor in the face of disaster and difficult personalities who can adapt depending on the group, weather, or what's going on for our partner businesses. Someone who can build a strong rapport with guests and merchants. There's definitely a performance aspect to it: A guide needs to be on for three hours, even when most peoples' attention spans wane around the 30 minute mark. That's why we keep things moving.\u003c/p>\n\u003cp>\u003cstrong>What's next for Edible Excursions?\u003c/strong>\u003c/p>\n\u003cp>New tours, in no particular order: A San Francisco Cocktail Tour: The drinks menu has become an increasingly creative place and we want to spotlight the bartenders who are crafting these specialty sips. And, maybe because I'm a mom, I really look forward to a cocktail at the end of the day. More Oakland tours, in Uptown, Old Oakland, and beyond because the food scene there is exploding. There's incredible local pride along with a lot of chefs who might have opened in San Francisco who are heading to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/24/chef-preeti-mistry-juhu-beach-club-in-temescal/\">Oakland\u003c/a> instead. It's perhaps the most exciting and talked about food scene locally. And Dogpatch in the city, because it's a hidden gem yet to get the attention it deserves. \u003c/p>\n\u003cp>I also want to offer culinary excursions for young families. So many kids are picky eaters and I think if they're given a fun way to explore other foods and flavors they might buy into it. Kids who are picky are more likely to try new things if the idea doesn't originate from their parents. Food tours are a great thing to do with terrible teens too; food really does help break down barriers and connect people.\u003c/p>\n\u003cp>\u003cstrong>If you could choose ahead, what would your Last Supper look like?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "5 Bites: Un-pho-gettable Vietnamese Food in Oakland",
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"content": "\u003cfigure id=\"attachment_66460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Beef-Pho1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Beef-Pho1000a.jpg\" alt=\"Beef Pho from Binh Minh Quan\" width=\"1000\" height=\"561\" class=\"size-full wp-image-66460\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef Pho from Binh Minh Quan.\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland's Chinatown isn't just home to great Chinese food. You'll also find numerous Vietnamese restaurants in this diverse neighborhood and in the adjacent \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/24/a-taste-of-laos-in-east-oakland/\" target=\"_blank\">Southeast Asian enclave of East Oakland\u003c/a>. Whether you're craving \u003cem>phở \u003c/em>or \u003cem>bánh mì\u003c/em>, check out these five favorite Vietnamese restaurants that are beloved by Bay Area natives. And be sure to tell us which places are at the top of your list in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66333,66334,66344,66336,66331,66388\" width=\"1000\"]\u003c/p>\n\u003cp>Located in the Clinton neighborhood of East Oakland, Bún Mam Sóc Trang has some of the tastiest Vietnamese food you'll find in the East Bay. While the exterior of the restaurant looks like a nondescript office building, the wonderful smells emanating from the kitchen will draw you in. If you arrive after 4pm, you'll have to take your food to go (like on my last visit) -- but that doesn't detract at all from its deliciousness. Their namesake fish soup, \u003cem>bún mam dóc trang\u003c/em>, is one of their most popular dishes and made with fish, shrimp, steamed pork belly, roast pork and noodles. If you've never tried this soup before, the friendly proprietor recommends that you sample it for the first time in their dining room. She'll happily bring you an alternate dish if you find the pungent nature of its fermented fish paste too overwhelming. The \u003cem>cơm tấm\u003c/em>, or broken rice plates, are accompanied with great sides such as egg cakes (quiche-like squares filled with translucent noodles) and fried shrimp cakes with a light, crispy crust. If you're in the mood for BBQ, try the grilled pork that's topped with scallions and crispy pork belly bits. Stir-fried lemongrass beef with mint and vermicelli is also a solid choice or the \u003cem>mi kho\u003c/em>, an egg noodle dish sauteed with ground pork, shrimp, BBQ pork and fried fish cakes.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">Bún Mam Sóc Trang\u003c/a>\u003c/strong>\u003cbr>\n1326 E 18th St. [\u003ca href=\"http://goo.gl/maps/lCuGK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tue-Sun 8am-6pm; From 4-6pm, Take-Out Only\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66441,66432,66429,66442,66440,66439,66426,66425,66437,66435,66427,66433,66438,66431,66430\" width=\"1000\"]\u003c/p>\n\u003cp>It's worth making the trek to the industrial section of International Avenue for Banh Mi Ba Le's Vietnamese sandwiches. While it's their specialty -- you'll be greeted by a colorful poster-sized menu of their full selection behind the counter -- they also offer a ton of lunch plates, dim sum and other delectables that are pre-packed and ready to go. Their standard \u003cem>bánh mì thịt\u003c/em> has sliced ham, garlicky pate, jalapeños, pickled radish, carrots, lemongrass and cucumber packed into a warm, crusty French roll. You can't go wrong with their grilled pork with lemongrass, and there's several vegetarian options also. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/banh-mi-ba-le-oakland\" target=\"_blank\">Banh Mi Ba Le\u003c/a>\u003c/strong>\u003cbr>\n1909 International Blvd. [\u003ca href=\"http://goo.gl/maps/t2ZCL\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 261-9800\u003cbr>\nHours: Tue-Sat 6:30am-4pm; Sun 7am-4pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"65437,65436,65441,65440,65439,65433,65431,65438,65435\"]\u003c/p>\n\u003cp>A homey spot with cozy cabana decor, Binh Minh Quan offers a wide array of Vietnamese dishes. You can choose from their more adventurous offerings like grilled wild boar or deer, goat fire pot or curried frog. Or you can take the DIY route and roll your own \u003cem>bánh hỏ\u003c/em> at the table. A server will bring you a bowl of hot water to steam the rice paper, and you can add grilled meat (there's also a shrimp and pork version) from the overflowing platter of accompaniments: peanuts, fried onions, green onions, lettuce, mint and basil leaves, cucumber, pickled carrots and bean sprouts. Mini summer rolls made with ground chicken, mushroom, carrots, taro, onions and garlic, rice paper, lettuce, mint leaves and fish sauce are a tasty starter. And for a traditional stomach-warming entree, you can go with a big bowl of beef pho.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/binh-minh-quan-oakland\" target=\"_blank\">Binh Minh Quan\u003c/a>\u003c/strong>\u003cbr>\n338 12th St. [\u003ca href=\"http://goo.gl/maps/4QFJY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 893-8136\u003cbr>\nHours: Mon-Sun 10am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"65668,65667,65660,65661,65669,65666,65665,65664,65662\" width=\"1000\"]\u003c/p>\n\u003cp>Right around the corner from Binh Minh Quan is Tay Ho, which has an equally delicious selection of classic Vietnamese fare. I'm partial to their delicately flavored tumeric-coconut crispy crepe that's stuffed with pork, poached shrimp, mung beans, green onions and bean sprouts. A heaping plate of lettuce and fresh herbs accompanies the dish as well as their housemade \u003cem>nước mắm\u003c/em>, a sweet, fish sauce-based dressing. The same dressing is used on their green papaya salad which is topped with poached shrimp, fresh herbs and garnished with roasted peanuts. I also recommend their Buddha crispy spring rolls filled with tofu, taro, shiitake mushrooms and carrots. And if you'd like an alternate version of beef pho, try their roasted chicken pho that's made with rice noodles and a chicken-based broth. It's also served with roasted chicken on the side so you can savor its crispy skin.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/tay-ho-restaurant-and-bar-oakland-2\" target=\"_blank\">Tay Ho\u003c/a>\u003c/strong>\u003cbr>\n344 12th St. [\u003ca href=\"http://goo.gl/maps/OJn9B\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 836-6388\u003cbr>\nHours: Tue-Sat 11am-9pm; Sun 11am-5pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66370,66374,66375,66369,66380,66372,66373,66371,66368,66367,66366,66365\" width=\"1000\"]\u003c/p>\n\u003cp>This tiny, no-frills Vietnamese deli is usually packed with hungry customers, especially during the lunchtime rush. And there's no shortage of food to choose from: a hot buffet of curries, soups and stir-fries; spring rolls and dozens of other street snacks; there's even a small assortment of dim sum, too. If you're looking for some bargain eats in Chinatown, their \u003cem>bánh mì\u003c/em> sandwiches are a hard deal to beat. They're all priced under $4 each, including the \u003cem>thịt nguội\u003c/em> -- their classic pork/pate combo (and there's grilled pork or chicken versions, too.) And they have a wide selection of sweet (and visually stunning) pearl teas in their coolers, too. If you're in East Oakland, stop by their \u003ca href=\"http://www.camhuong.com/\" target=\"_blank\">International Blvd.\u003c/a> location. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.camhuong.com/\" target=\"_blank\">Cam Huong\u003c/a> \u003c/strong>\u003cbr>\n920 Webster St. [\u003ca href=\"http://goo.gl/maps/LHhu0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 444-8800\u003cbr>\nHours: Mon-Sun 7am-7pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Beef-Pho1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Beef-Pho1000a.jpg\" alt=\"Beef Pho from Binh Minh Quan\" width=\"1000\" height=\"561\" class=\"size-full wp-image-66460\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef Pho from Binh Minh Quan.\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland's Chinatown isn't just home to great Chinese food. You'll also find numerous Vietnamese restaurants in this diverse neighborhood and in the adjacent \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/24/a-taste-of-laos-in-east-oakland/\" target=\"_blank\">Southeast Asian enclave of East Oakland\u003c/a>. Whether you're craving \u003cem>phở \u003c/em>or \u003cem>bánh mì\u003c/em>, check out these five favorite Vietnamese restaurants that are beloved by Bay Area natives. And be sure to tell us which places are at the top of your list in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located in the Clinton neighborhood of East Oakland, Bún Mam Sóc Trang has some of the tastiest Vietnamese food you'll find in the East Bay. While the exterior of the restaurant looks like a nondescript office building, the wonderful smells emanating from the kitchen will draw you in. If you arrive after 4pm, you'll have to take your food to go (like on my last visit) -- but that doesn't detract at all from its deliciousness. Their namesake fish soup, \u003cem>bún mam dóc trang\u003c/em>, is one of their most popular dishes and made with fish, shrimp, steamed pork belly, roast pork and noodles. If you've never tried this soup before, the friendly proprietor recommends that you sample it for the first time in their dining room. She'll happily bring you an alternate dish if you find the pungent nature of its fermented fish paste too overwhelming. The \u003cem>cơm tấm\u003c/em>, or broken rice plates, are accompanied with great sides such as egg cakes (quiche-like squares filled with translucent noodles) and fried shrimp cakes with a light, crispy crust. If you're in the mood for BBQ, try the grilled pork that's topped with scallions and crispy pork belly bits. Stir-fried lemongrass beef with mint and vermicelli is also a solid choice or the \u003cem>mi kho\u003c/em>, an egg noodle dish sauteed with ground pork, shrimp, BBQ pork and fried fish cakes.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">Bún Mam Sóc Trang\u003c/a>\u003c/strong>\u003cbr>\n1326 E 18th St. [\u003ca href=\"http://goo.gl/maps/lCuGK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tue-Sun 8am-6pm; From 4-6pm, Take-Out Only\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's worth making the trek to the industrial section of International Avenue for Banh Mi Ba Le's Vietnamese sandwiches. While it's their specialty -- you'll be greeted by a colorful poster-sized menu of their full selection behind the counter -- they also offer a ton of lunch plates, dim sum and other delectables that are pre-packed and ready to go. Their standard \u003cem>bánh mì thịt\u003c/em> has sliced ham, garlicky pate, jalapeños, pickled radish, carrots, lemongrass and cucumber packed into a warm, crusty French roll. You can't go wrong with their grilled pork with lemongrass, and there's several vegetarian options also. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A homey spot with cozy cabana decor, Binh Minh Quan offers a wide array of Vietnamese dishes. You can choose from their more adventurous offerings like grilled wild boar or deer, goat fire pot or curried frog. Or you can take the DIY route and roll your own \u003cem>bánh hỏ\u003c/em> at the table. A server will bring you a bowl of hot water to steam the rice paper, and you can add grilled meat (there's also a shrimp and pork version) from the overflowing platter of accompaniments: peanuts, fried onions, green onions, lettuce, mint and basil leaves, cucumber, pickled carrots and bean sprouts. Mini summer rolls made with ground chicken, mushroom, carrots, taro, onions and garlic, rice paper, lettuce, mint leaves and fish sauce are a tasty starter. And for a traditional stomach-warming entree, you can go with a big bowl of beef pho.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/binh-minh-quan-oakland\" target=\"_blank\">Binh Minh Quan\u003c/a>\u003c/strong>\u003cbr>\n338 12th St. [\u003ca href=\"http://goo.gl/maps/4QFJY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 893-8136\u003cbr>\nHours: Mon-Sun 10am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Right around the corner from Binh Minh Quan is Tay Ho, which has an equally delicious selection of classic Vietnamese fare. I'm partial to their delicately flavored tumeric-coconut crispy crepe that's stuffed with pork, poached shrimp, mung beans, green onions and bean sprouts. A heaping plate of lettuce and fresh herbs accompanies the dish as well as their housemade \u003cem>nước mắm\u003c/em>, a sweet, fish sauce-based dressing. The same dressing is used on their green papaya salad which is topped with poached shrimp, fresh herbs and garnished with roasted peanuts. I also recommend their Buddha crispy spring rolls filled with tofu, taro, shiitake mushrooms and carrots. And if you'd like an alternate version of beef pho, try their roasted chicken pho that's made with rice noodles and a chicken-based broth. It's also served with roasted chicken on the side so you can savor its crispy skin.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/tay-ho-restaurant-and-bar-oakland-2\" target=\"_blank\">Tay Ho\u003c/a>\u003c/strong>\u003cbr>\n344 12th St. [\u003ca href=\"http://goo.gl/maps/OJn9B\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 836-6388\u003cbr>\nHours: Tue-Sat 11am-9pm; Sun 11am-5pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This tiny, no-frills Vietnamese deli is usually packed with hungry customers, especially during the lunchtime rush. And there's no shortage of food to choose from: a hot buffet of curries, soups and stir-fries; spring rolls and dozens of other street snacks; there's even a small assortment of dim sum, too. If you're looking for some bargain eats in Chinatown, their \u003cem>bánh mì\u003c/em> sandwiches are a hard deal to beat. They're all priced under $4 each, including the \u003cem>thịt nguội\u003c/em> -- their classic pork/pate combo (and there's grilled pork or chicken versions, too.) And they have a wide selection of sweet (and visually stunning) pearl teas in their coolers, too. If you're in East Oakland, stop by their \u003ca href=\"http://www.camhuong.com/\" target=\"_blank\">International Blvd.\u003c/a> location. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.camhuong.com/\" target=\"_blank\">Cam Huong\u003c/a> \u003c/strong>\u003cbr>\n920 Webster St. [\u003ca href=\"http://goo.gl/maps/LHhu0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 444-8800\u003cbr>\nHours: Mon-Sun 7am-7pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Is The Way To A Tech Worker's Loyalty Through Their Stomach?",
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"content": "\u003cfigure id=\"attachment_66841\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/techfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/techfood.jpg\" alt=\"Ari Dvorin was hired in May as the first corporate chef at SpareFood, a startup company in Austin, Tex. Here, Dvoring cuts suckling pig for a mockumentary SpareFoot made while recruiting a chef. Photo: Jenny Zhang/Courtesy of SpareFoot\" width=\"1120\" height=\"839\" class=\"size-full wp-image-66841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ari Dvorin was hired in May as the first corporate chef at SpareFood, a startup company in Austin, Tex. Here, Dvoring cuts suckling pig for a mockumentary SpareFoot made while recruiting a chef. Photo: Jenny Zhang/Courtesy of SpareFoot\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/26/205824630/is-the-way-to-a-tech-workers-loyalty-through-their-stomach\">The Salt at NPR Food\u003c/a> (7/30/13)\u003c/p>\n\u003cp>The dazzling array of food options at the Googleplex campus in Mountain View, Calif., — 25 cafes at last count — is the much-cited example of tech world food perks. And you can peruse the menus at \u003ca href=\"http://airbnbchef.tumblr.com/\">Airbnb\u003c/a> and \u003ca href=\"https://www.facebook.com/FacebookCulinaryTeam\">Facebook\u003c/a> to get a taste of an equally high bar for not just free food, but worldly food that will delight and fuel employees to work better and harder.\u003c/p>\n\u003cp>The delectable-sounding dishes Facebook's culinary team \u003ca href=\"https://www.facebook.com/FacebookCulinaryTeam\">recently served up\u003c/a> include hazelnut peach cheesecake and house-smoked buffalo quail with buttermilk blue cheese. Over at Zynga, employees are spoiled with pickles, yogurt, beef jerky, beer, kombucha and bread — all housemade. That's just the tip of the spread prepared by executive chef \u003ca href=\"http://www.linkedin.com/pub/matthew-dutrumble/50/575/742\">Matthew DuTrumble\u003c/a> and team.\u003c/p>\n\u003cp>\u003ca href=\"http://www.inc.com/30under30/nicole-carter/bandpage-j-sider-2013.html\">J Sider\u003c/a>, founder and CEO of BandPage, a music platform startup in San Francisco, says that when people come for an interview he shows them the BandPage food program, and introduces them to corporate chef Callie Waldman. \"They walk in the office, which is pretty open, and they can see and smell her foods being made,\" Sider tells The Salt. \"Sometimes she'll put out fresh cookies or granola bars.\"\u003c/p>\n\u003cp>The corporate chef trend may have started in California, but it's now spreading to other cities with startups that are competing with each other for engineers, product developers and sales mavens.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Grub Street \u003ca href=\"http://www.grubstreet.com/2013/04/new-york-start-ups-food-perks.html\">recent complied a list\u003c/a> of the best food and drink perks at New York startups.\u003c/p>\n\u003cp>And take \u003ca href=\"http://www.sparefoot.com/\">SpareFoot\u003c/a>, a fast-growing company in Austin, Tex., that's an online marketplace for consumers to find and reserve self-storage units.\u003c/p>\n\u003cp>\"I had heard about Silicon Valley companies having chefs, yes, but more recently many Austin tech startups were doing it, too,\" Chuck Gordon, founder and CEO of SpareFoot, tells The Salt in an email. \"I got a chance to check some of those out and figured we could probably pull off something pretty great at SpareFoot.\"\u003c/p>\n\u003cp>In May, after several months of searching, SpareFoot hired Ari Dvorin, who had been the head chef at Facebook's Austin office and also ran his own catering company. Before Dvorin came on board, SpareFoot's 90 employees could count on the company to buy tacos on Mondays and keep a snack shelf fully stocked. But otherwise, it was basically \"fend for yourself,\" says Dvorin.\u003c/p>\n\u003cp>Rachel Greenfield, a marketing manager who's been with SpareFoot for 2 1/2 years, says she used to go out for lunch, but got burned out on the nearby options. Now that Dvorin cooks lunch every day for her and her colleagues, Greenfield says, \"lunch has become a fun social moment, a gathering space with a lot of intermingling. It reminds me of school lunch, except that we're all beyond the clique part. People don't linger too long — they want to get back to work, so it's very time-efficient for us.\"\u003c/p>\n\u003cp>When SpareFoot moved into its current space, it had no need for a chef or a kitchen. So Dvorin has to cook the lunch early in the morning at a kitchen he rents across town and transports it to the office, where he has a small space with an oven to finish cooking.\u003c/p>\n\u003cp>It's tough work to get the timing right, especially since the menu changes every day for two months, he says. But he far prefers it to working in a restaurant, where \"the menu was same and you are stuck working in a 4-by-4 foot area.\"\u003c/p>\n\u003cp>Like a lot of tech startup chefs, Dvorin is big on themes. On Monday, he serves comfort food, followed by Taco Tuesday, and International Wednesday. And every day there are fresh salads and vegetarian options.\"Everyone is so appreciative of the food and dining experience,\" he says.\u003c/p>\n\u003cp>That's exactly what the CEOs hope to get out of investing in a chef who cater directly to employees. According to Sider of BandPage, food programs drive a lot of value to tech companies.\u003c/p>\n\u003cp>\"What we've seen it's certainly worth the cost; the chef and the food program yield productivity, stronger culture, stronger community,\" he says. \"We can really see the benefits.\" Eating together every day, he says, is a team building exercise: \"instead of doing trust falls we have a chef.\"\u003c/p>\n\u003cp>Young chefs coming out of the top culinary schools also seem to be drawn to these new opportunities, according to Jan Smith, spokeswoman for the Culinary Institute of America. \"We have had a steady flow of externs at Google, and ... at least one grad who worked at Facebook,\" she says.\u003c/p>\n\u003cp>Callie Waldman, the chef at BandPage, says working for a competitive tech company creates unique challenges.\u003c/p>\n\u003cp>\"It's really important to me that I'm able to cook a variety of meals so that the employees don't feel as if they're eating at the same restaurant every day,\" she says. \"The challenge ... of constant innovation feeds my creative side and keeps things interesting for everyone, myself included.\" Recently, that meant playing around with variations on Taco Tuesday: Japanese sushi tacos and Indian-style tikka masala tacos.\u003c/p>\n\u003cp>And, Waldman adds, it's a lot more rewarding to cook for colleagues who you know and respect.\u003c/p>\n\u003cp>\"I couldn't imagine switching to the restaurant industry, cooking from the same menu every day where meals go through the double doors having no idea who's on the other side,\" says Waldman. \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>\u003cfigure id=\"attachment_66841\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/techfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/techfood.jpg\" alt=\"Ari Dvorin was hired in May as the first corporate chef at SpareFood, a startup company in Austin, Tex. Here, Dvoring cuts suckling pig for a mockumentary SpareFoot made while recruiting a chef. Photo: Jenny Zhang/Courtesy of SpareFoot\" width=\"1120\" height=\"839\" class=\"size-full wp-image-66841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ari Dvorin was hired in May as the first corporate chef at SpareFood, a startup company in Austin, Tex. Here, Dvoring cuts suckling pig for a mockumentary SpareFoot made while recruiting a chef. Photo: Jenny Zhang/Courtesy of SpareFoot\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/26/205824630/is-the-way-to-a-tech-workers-loyalty-through-their-stomach\">The Salt at NPR Food\u003c/a> (7/30/13)\u003c/p>\n\u003cp>The dazzling array of food options at the Googleplex campus in Mountain View, Calif., — 25 cafes at last count — is the much-cited example of tech world food perks. And you can peruse the menus at \u003ca href=\"http://airbnbchef.tumblr.com/\">Airbnb\u003c/a> and \u003ca href=\"https://www.facebook.com/FacebookCulinaryTeam\">Facebook\u003c/a> to get a taste of an equally high bar for not just free food, but worldly food that will delight and fuel employees to work better and harder.\u003c/p>\n\u003cp>The delectable-sounding dishes Facebook's culinary team \u003ca href=\"https://www.facebook.com/FacebookCulinaryTeam\">recently served up\u003c/a> include hazelnut peach cheesecake and house-smoked buffalo quail with buttermilk blue cheese. Over at Zynga, employees are spoiled with pickles, yogurt, beef jerky, beer, kombucha and bread — all housemade. That's just the tip of the spread prepared by executive chef \u003ca href=\"http://www.linkedin.com/pub/matthew-dutrumble/50/575/742\">Matthew DuTrumble\u003c/a> and team.\u003c/p>\n\u003cp>\u003ca href=\"http://www.inc.com/30under30/nicole-carter/bandpage-j-sider-2013.html\">J Sider\u003c/a>, founder and CEO of BandPage, a music platform startup in San Francisco, says that when people come for an interview he shows them the BandPage food program, and introduces them to corporate chef Callie Waldman. \"They walk in the office, which is pretty open, and they can see and smell her foods being made,\" Sider tells The Salt. \"Sometimes she'll put out fresh cookies or granola bars.\"\u003c/p>\n\u003cp>The corporate chef trend may have started in California, but it's now spreading to other cities with startups that are competing with each other for engineers, product developers and sales mavens.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Grub Street \u003ca href=\"http://www.grubstreet.com/2013/04/new-york-start-ups-food-perks.html\">recent complied a list\u003c/a> of the best food and drink perks at New York startups.\u003c/p>\n\u003cp>And take \u003ca href=\"http://www.sparefoot.com/\">SpareFoot\u003c/a>, a fast-growing company in Austin, Tex., that's an online marketplace for consumers to find and reserve self-storage units.\u003c/p>\n\u003cp>\"I had heard about Silicon Valley companies having chefs, yes, but more recently many Austin tech startups were doing it, too,\" Chuck Gordon, founder and CEO of SpareFoot, tells The Salt in an email. \"I got a chance to check some of those out and figured we could probably pull off something pretty great at SpareFoot.\"\u003c/p>\n\u003cp>In May, after several months of searching, SpareFoot hired Ari Dvorin, who had been the head chef at Facebook's Austin office and also ran his own catering company. Before Dvorin came on board, SpareFoot's 90 employees could count on the company to buy tacos on Mondays and keep a snack shelf fully stocked. But otherwise, it was basically \"fend for yourself,\" says Dvorin.\u003c/p>\n\u003cp>Rachel Greenfield, a marketing manager who's been with SpareFoot for 2 1/2 years, says she used to go out for lunch, but got burned out on the nearby options. Now that Dvorin cooks lunch every day for her and her colleagues, Greenfield says, \"lunch has become a fun social moment, a gathering space with a lot of intermingling. It reminds me of school lunch, except that we're all beyond the clique part. People don't linger too long — they want to get back to work, so it's very time-efficient for us.\"\u003c/p>\n\u003cp>When SpareFoot moved into its current space, it had no need for a chef or a kitchen. So Dvorin has to cook the lunch early in the morning at a kitchen he rents across town and transports it to the office, where he has a small space with an oven to finish cooking.\u003c/p>\n\u003cp>It's tough work to get the timing right, especially since the menu changes every day for two months, he says. But he far prefers it to working in a restaurant, where \"the menu was same and you are stuck working in a 4-by-4 foot area.\"\u003c/p>\n\u003cp>Like a lot of tech startup chefs, Dvorin is big on themes. On Monday, he serves comfort food, followed by Taco Tuesday, and International Wednesday. And every day there are fresh salads and vegetarian options.\"Everyone is so appreciative of the food and dining experience,\" he says.\u003c/p>\n\u003cp>That's exactly what the CEOs hope to get out of investing in a chef who cater directly to employees. According to Sider of BandPage, food programs drive a lot of value to tech companies.\u003c/p>\n\u003cp>\"What we've seen it's certainly worth the cost; the chef and the food program yield productivity, stronger culture, stronger community,\" he says. \"We can really see the benefits.\" Eating together every day, he says, is a team building exercise: \"instead of doing trust falls we have a chef.\"\u003c/p>\n\u003cp>Young chefs coming out of the top culinary schools also seem to be drawn to these new opportunities, according to Jan Smith, spokeswoman for the Culinary Institute of America. \"We have had a steady flow of externs at Google, and ... at least one grad who worked at Facebook,\" she says.\u003c/p>\n\u003cp>Callie Waldman, the chef at BandPage, says working for a competitive tech company creates unique challenges.\u003c/p>\n\u003cp>\"It's really important to me that I'm able to cook a variety of meals so that the employees don't feel as if they're eating at the same restaurant every day,\" she says. \"The challenge ... of constant innovation feeds my creative side and keeps things interesting for everyone, myself included.\" Recently, that meant playing around with variations on Taco Tuesday: Japanese sushi tacos and Indian-style tikka masala tacos.\u003c/p>\n\u003cp>And, Waldman adds, it's a lot more rewarding to cook for colleagues who you know and respect.\u003c/p>\n\u003cp>\"I couldn't imagine switching to the restaurant industry, cooking from the same menu every day where meals go through the double doors having no idea who's on the other side,\" says Waldman. \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": "Celebrating 35 Years of Garlic at the Gilroy Garlic Festival: Gastronomic Highlights",
"title": "Celebrating 35 Years of Garlic at the Gilroy Garlic Festival: Gastronomic Highlights",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Post and Photos by Gina Scialabba and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>This year marked the 35th anniversary of the ultimate summer food extravaganza—\u003ca href=\"http://gilroygarlicfestival.com/\"> Gilroy's Garlic Festival\u003c/a>. It was a three-day event packed with...well, food. Lots of food. Specifically, garlic. 82 tons of fresh California garlic to be precise. The aroma was overwhelming and inviting at the same time.\u003c/p>\n\u003cfigure id=\"attachment_66662\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Garlic-Center-Piece.jpg\">\u003cimg class=\"size-full wp-image-66662\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Garlic-Center-Piece.jpg\" alt=\"The town of Gilroy is the home to the largest garlic-processor factory in the world, Gilroy Foods. Despite popular belief, China holds the rank as top garlic producer among all nations. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The town of Gilroy is the home to the largest garlic-processor factory in the world, Gilroy Foods. Despite popular belief, China holds the rank as top garlic producer among all nations. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Known as the “\u003ca href=\"http://en.wikipedia.org/wiki/Gilroy,_California\">Garlic Capital of the World\u003c/a>,” Gilroy ships 70 million pounds of this pungent little bulb worldwide. It’s actually a species of onion that humans have used for a variety of purposes for over 7000 years.\u003c/p>\n\u003cp>Garlic has evoked extreme reactions throughout history. People either passionately love it or venomously hate it.\u003c/p>\n\u003cp>A restaurant on Columbus Avenue in San Francisco pays tribute to everything garlic, even in its own name—\u003ca href=\"http://thestinkingrose.com\">The Stinking Rose\u003c/a>—and the bulb makes a cameo appearance in Shakespeare's A Midsummer Night's Dream: \"Most dear actors, eat no onions nor garlic, for we are to utter sweet breath.\"\u003c/p>\n\u003cfigure id=\"attachment_66634\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-417.jpg\">\u003cimg class=\"size-full wp-image-66634\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-417.jpg\" alt=\"San Jose State University’s mascot, The Spartan, plugs his nose as “Krazy” George Henderson, right, instructs the audience to do the same at the inaugural Garlic Bowl cook-off at the Gilroy Garlic Festival. Henderson claims to have invented “the wave,” which is now ubiquitous at sporting events. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Jose State University’s mascot, The Spartan, plugs his nose as “Krazy” George Henderson, right, instructs the audience to do the same at the inaugural Garlic Bowl cook-off at the Gilroy Garlic Festival. Henderson claims to have invented “the wave,” which is now ubiquitous at sporting events. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>It’s known for causing \u003ca href=\"https://en.wikipedia.org/wiki/Garlic\">bad breath, warding off blood-thirsty vampires and is believed to be a natural mosquito repellent\u003c/a>. Every July 26-28 the sleepy town of Gilroy, about 30 miles south of San Jose, comes alive. People of all ages celebrate garlic’s unique flavor.\u003c/p>\n\u003cfigure id=\"attachment_66660\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Family-Photo.jpg\">\u003cimg class=\"size-full wp-image-66660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Family-Photo.jpg\" alt=\"Armando and Liz Villarreal of Gilroy have been coming to the festival since it began in 1979. This year they brought their 9 month old grandson Josiah Barrientos for the first time. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Armando and Liz Villarreal of Gilroy have been coming to the festival since it began in 1979. This year they brought their 9 month old grandson Josiah Barrientos for the first time. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>And celebrate they did. The entire community geared up for this festival put on by the Gilroy Garlic Festival Association, a non-profit organization intended to support non-profit groups and projects in Gilroy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“It started in 1979 as a way to give back to our community,” Treasurer Mike Wanzong said. The first festival was held on a small farm. It was expected to only draw about 5000 visitors. 15,000 people ended up coming.\u003c/p>\n\u003cp>“It was so popular, they ran out of food on the first day,” he said. Since then, the festival has continued to evolve over the years, serving everything from deep-fried rattlesnake with garlic to garlic ice cream, even garlic alligator jerky.\u003c/p>\n\u003cp>The majority of festival proceeds goes toward a wide range of community groups. Over its 35 years, the festival has given back over $9.7 million to sports teams, scout troops, hospitals and local choirs.\u003c/p>\n\u003cp>Wanzong explains the reason why the festival remains so relevant after nearly four decades is the tireless efforts of volunteers.\u003c/p>\n\u003cblockquote>\u003cp>“Without a group of thousands of dedicated local people taking pride in what they do, we wouldn’t be here. This is truly an example of a community working together to make magic,” he said.\u003c/p>\u003c/blockquote>\n\u003cp>It takes 4000 volunteers to make it happen. Each volunteer donates their time and chooses where the funds will go. This strategy really gives community members a stake in the festival’s success.\u003c/p>\n\u003cfigure id=\"attachment_66666\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/volunteer-and-sangria.jpg\">\u003cimg class=\"size-full wp-image-66666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/volunteer-and-sangria.jpg\" alt=\"Homemade sangria was a popular item at the festival. It was second only to beer. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade sangria was a popular item at the festival. It was second only to beer. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve been to this garlicky party before, you know no two years are the same. 2013 was no exception. With over 100,000 visitors expected by the end of the weekend, there was plenty to be excited about. The festivities included cooking demonstrations, garlic-themed merchandise and even an appearance on Sunday by ABC-TV's Chef \u003ca href=\"http://www.carlahall.com\">Carla Hall\u003c/a> from the hit television show, \u003ca href=\"http://abc.go.com/shows/the-chew\">The Chew\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_66655\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-172.jpg\">\u003cimg class=\"size-full wp-image-66655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-172.jpg\" alt=\"Garlic bobble-heads are one of the many garlic-inspired items for sale at the Gilroy Garlic Festival, held from July 26-28, 2013 in Gilroy, Calif. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic bobble-heads are one of the many garlic-inspired items for sale at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66656,66657,66649\" width=\"1000\"]\u003cbr>\nHere are a few of the highlights of the symphony of flavors and exotic tastes:\u003c/p>\n\u003cp>Friday marked the inaugural “Garlic Bowl,” an intercollegiate cooking jamboree matching executive chefs from San Jose State; University of California, Berkeley and Fresno State. Each team cooked in 85 degree weather, sweat dripping down their faces as they hoped to impress a group of seasoned judges and win the grand prize: a large garlic trophy, a $5000 scholarship and of course, as emcee Jason Gronlund, Vice President of \u003ca href=\"http://www.smokeybones.com/\">Smokey Bones Bar & Fire Grill\u003c/a> said, “kitchen bragging rights.”\u003c/p>\n\u003cfigure id=\"attachment_66643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1357.jpg\">\u003cimg class=\"size-full wp-image-66643\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1357.jpg\" alt=\"Chef Erik Debaude from Fresno State University holds the Garlic Bowl trophy after winning first place in the Iron Chef-inspired cook-off, for which they prepared two dishes: stuffed crepes with a tarragon and lavender garlic cream sauce and seared duck breast with a red currant sauce, garlic mashed potatoes and goat cheese-stuffed figs. They competed against chefs from San Jose State University and the University of California, Berkeley at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Erik Debaude from Fresno State University holds the Garlic Bowl trophy after winning first place in the Iron Chef-inspired cook-off, for which they prepared two dishes: stuffed crepes with a tarragon and lavender garlic cream sauce and seared duck breast with a red currant sauce, garlic mashed potatoes and goat cheese-stuffed figs. They competed against chefs from San Jose State University and the University of California, Berkeley at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>The rules were simple. Each team had to prepare two dishes from scratch using a minimum of six cloves of garlic. They were given one hour from start to finish with an audience of over 200 cheering fans looking on from the bleachers.\u003c/p>\n\u003cfigure id=\"attachment_66661\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Fans-in-Bleachers.jpg\">\u003cimg class=\"size-full wp-image-66661\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Fans-in-Bleachers.jpg\" alt=\"Hundreds of fans packed into Cook-Off Theater to watch their favorite schools battle it out for the grand prize of $5,000. San Jose State’s Spartan mascot sat with fans, hoping his school capture the victory. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hundreds of fans packed into Cook-Off Theater to watch their favorite schools battle it out for the grand prize of $5,000. San Jose State’s Spartan mascot sat with fans, hoping his school capture the victory. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Tensions ran high. Temperatures ran hot. And the pressure was on.\u003c/p>\n\u003cfigure id=\"attachment_66659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-303.jpg\">\u003cimg class=\"size-full wp-image-66659\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-303.jpg\" alt=\"Chef Bryan Kramer from Fresno State University chops garlic for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Bryan Kramer from Fresno State University chops garlic for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>San Jose State Chef Michele Rogers and Sous Chef Carlos Duque were ambitious. They went all out with two dishes: “Surf” and “Turf.”\u003c/p>\n\u003cfigure id=\"attachment_66633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-359.jpg\">\u003cimg class=\"size-full wp-image-66633\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-359.jpg\" alt=\"Chef Michele Rogers from San Jose State University seasons a dish that she’s preparing during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Michele Rogers from San Jose State University seasons a dish that she’s preparing during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66665\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Sous-Chef-Carlos-Duque.jpg\">\u003cimg class=\"size-full wp-image-66665\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Sous-Chef-Carlos-Duque.jpg\" alt=\"Sous Chef Carlos Duque processes garlic for the “Surf” and “Turf” creation. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sous Chef Carlos Duque processes garlic for the “Surf” and “Turf” creation. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>The “Surf” included six key ingredients: poached lobster, brioche, bacon jam, roasted garlic, herb salad and garlic chips.\u003c/p>\n\u003cfigure id=\"attachment_66669\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Bacon-Sizzling.jpg\">\u003cimg class=\"size-full wp-image-66669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Bacon-Sizzling.jpg\" alt=\"Bacon sizzles in the pan. It became part of the bacon jam used in lobster dish. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon sizzles in the pan. It became part of the bacon jam used in lobster dish. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66640\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-892.jpg\">\u003cimg class=\"size-full wp-image-66640\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-892.jpg\" alt=\"One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Surf,” it consisted of brioche with brie, smoked applewood bacon jam, butter and garlic poached lobster with heirloom tomatoes and an herb salad with garlic chips. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Surf,” it consisted of brioche with brie, smoked applewood bacon jam, butter and garlic poached lobster with heirloom tomatoes and an herb salad with garlic chips. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>The “Turf” had seven key ingredients anchored by sliced Kobe beef, puff pastry, roasted garlic, lots of mushrooms, sautéed baby spinach, frisee salad and chicken liver paté.\u003c/p>\n\u003cfigure id=\"attachment_66639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-868.jpg\">\u003cimg class=\"size-full wp-image-66639\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-868.jpg\" alt=\"One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Turf,” it consisted of grilled beef, puff pastry, garlic roasted mushrooms, sautéed spinach, a frisee salad and chicken liver paté. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Turf,” it consisted of grilled beef, puff pastry, garlic roasted mushrooms, sautéed spinach, a frisee salad and chicken liver paté. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66638\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-769.jpg\">\u003cimg class=\"size-full wp-image-66638\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-769.jpg\" alt=\"One of two dishes prepared by chefs Erik Debaude and Bryan Kramer from Fresno State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared duck breast with a red currant sauce, garlic purple mashed potatoes with a beet croustillant and stuffed figs with chive and garlic goat cheese. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Erik Debaude and Bryan Kramer from Fresno State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared duck breast with a red currant sauce, garlic purple mashed potatoes with a beet croustillant and stuffed figs with chive and garlic goat cheese. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s basically a deconstructed Beef Wellington,” Duque said.\u003c/p>\n\u003cp>The tag-team duo of Chef Mary Ferrer and Ida Shen from U.C. Berkeley were not to be outdone.\u003c/p>\n\u003cfigure id=\"attachment_66658\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-268.jpg\">\u003cimg class=\"size-full wp-image-66658\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-268.jpg\" alt=\"Chefs Mary Ferrer and Ida Shen from the University of California, Berkeley participate in the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Mary Ferrer and Ida Shen from the University of California, Berkeley participate in the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>They wowed judges with their bouillabaisse-inspired, garlic infused seared halibut and summer vegetable hash creation. It included fresh halibut, summer squash, fennel and a garlic nage (a combination of chicken broth, white wine and, of course, garlic).\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-566.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66636\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-566-193x290.jpg\" alt=\"Chef Mary Ferrer from the University of California, Berkeley seasons a dish during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"193\" height=\"290\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-915.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66674\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-915-193x290.jpg\" alt=\"Chef Mary Ferrer from the University of California, Berkeley adds a garlic nage (a broth and wine based liquid) to dish during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"193\" height=\"290\">\u003c/a>\u003c/div>\n\u003cfigure id=\"attachment_66641\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-982.jpg\">\u003cimg class=\"size-full wp-image-66641\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-982.jpg\" alt=\"One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared halibut with summer vegetable hash, a bacon-garlic nage and a Lebanese garlic mousse, known as a “toum.” Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared halibut with summer vegetable hash, a bacon-garlic nage and a Lebanese garlic mousse, known as a “toum.” Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Their St. Joseph’s Pastry with a Garlic Almond Brittle was the showstopper. Unfortunately, they didn’t plate it in time for judging.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1076.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66642\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1076-290x193.jpg\" alt=\"One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It was the only dessert presented during the competition and consisted of a St. Joseph’s pastry with garlic almond brittle. The dish wasn’t plated in time to be considered for scoring but the judges were impressed and said it was an ambitious dish worthy of praise. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1086.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66673\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1086-290x193.jpg\" alt=\"A judge at the Garlic Bowl cook-off tries a St. Joseph’s pastry with garlic almond brittle that was prepared by chefs Mary Ferrer and Ida Shen. The dish wasn’t plated in time to be considered for scoring but the judges were impressed and said it was an ambitious dish worthy of praise. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003c/p>\n\u003cp>“This is a dish I would have been talking about afterward,” said judge Ward Bushee, editor of the San Francisco Chronicle. “It would’ve been a very strong contender.”\u003c/p>\n\u003cp>But in the end, Fresno State stole the show. Chefs Erik Debaude, originally from Paris, France and Sous Chef Bryan Kramer created a dish that blew the judges away.\u003c/p>\n\u003cp>They made stuffed crepes with a tarragon and lavender garlic cream sauce.\u003c/p>\n\u003cfigure id=\"attachment_66635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-496.jpg\">\u003cimg class=\"size-full wp-image-66635\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-496.jpg\" alt=\"Chef Erik Debaude prepares corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Erik Debaude prepares corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66745\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-596.jpg\">\u003cimg class=\"size-full wp-image-66745\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-596.jpg\" alt=\"Corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce prepared by chefs Erik Debaude and Bryan Kramer during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce prepared by chefs Erik Debaude and Bryan Kramer during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>One of the judges, Beat Giger, Master Chef and Director of Special Events at \u003ca href=\"http://www.pebblebeach.com/\">Pebble Beach Resorts\u003c/a> was very impressed.\u003c/p>\n\u003cp>“I would be proud to serve this dish at Pebble Beach,” he said.\u003c/p>\n\u003cfigure id=\"attachment_66663\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Judge-Beat-Giger.jpg\">\u003cimg class=\"size-full wp-image-66663\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Judge-Beat-Giger.jpg\" alt=\"Judge Beat Giger was one of five distinguished judges on the panel. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judge Beat Giger was one of five distinguished judges on the panel. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Next, the competition took to the pit. The barbecue pit. The “Pigs in the Park with Garlic” pork rib competition set four local teams against each other: \u003ca href=\"http://badboyzofbbq.com/\">Bad Boyz of BBQ\u003c/a>, Pig Night Run, \u003ca href=\"http://www.silvercreeksportsplex.com/partners/catering.html\">Catering by Five\u003c/a> and \u003ca href=\"http://bigedsbuzzardbbq.com/\">Big Ed’s Buzzard BBQ\u003c/a>. They competed for the grand prize of $500 and, of course, major bragging rights. Each team was comprised of pit masters who have been grillin’ up pork ribs for years. Each had their own special, \"secret\" recipe. So secret, in fact, we were unable to obtain a copy of ingredients used in each dish.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66645,66644,66671\" width=\"1000\"]\u003c/p>\n\u003cp>Aside from the cooking competition, festival-goers had their pick from over 60 food vendors, including Gourmet Alley, a place where gastronomic explorers could choose culinary garlic delights prepared by master chefs. This year, “Zesty Garlic Fried Calamari” was a popular choice. You could also find everything from alligator jerky to main-staple garlic bread and even garlic wine. \u003c/p>\n\u003cp>Just around the corner from Gourmet Alley, crowds of people watched as cooks performed their garlic-inspired mastery at the Demonstration Booth on opening day. Volunteers Rich Janisch and Scott Povio have 34 years of combined experience at the festival. They aren’t professional chefs, but they don’t need to be. They love food. They love garlic and they love cooking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-49.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-49-290x193.jpg\" alt=\"Amateur chef Rich Janisch watches as flames engulf his pan at the demonstration booth and fly towards a startled crowd of people watching only a few feet away on July 26, 2013 at the Gilroy Garlic Festival. Janisch has been volunteering at the festival for several years. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-69.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66672\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-69-290x193.jpg\" alt=\"Sauce flies in a pan at the demonstration booth at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_66664\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Rich-and-Scott.jpg\">\u003cimg class=\"size-full wp-image-66664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Rich-and-Scott.jpg\" alt=\"Rich Janisch (left) and Scott Povio (right) of Gilroy have been volunteering at the festival for years. Neither are professional chefs. They just love to cook, especially with garlic. Photo: Gina Scialabba\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rich Janisch (left) and Scott Povio (right) of Gilroy have been volunteering at the festival for years. Neither are professional chefs. They just love to cook, especially with garlic. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“This is the greatest weekend of the year,” Janisch said. “Better than Christmas.”\u003c/p>\n\u003ch2>Here are some gastronomic highlights from this year's festival:\u003c/h2>\n\u003ch3>Garlic Ice Cream\u003c/h3>\n\u003cfigure id=\"attachment_66646\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1576.jpg\">\u003cimg class=\"size-full wp-image-66646\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1576.jpg\" alt=\"A volunteer holds garlic ice cream samples at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A volunteer holds garlic ice cream samples at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Peanut Butter Cup: Milk Chocolate, Peanut Butter and Garlic\u003c/h3>\n\u003cfigure id=\"attachment_66650\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1730.jpg\">\u003cimg class=\"size-full wp-image-66650\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1730.jpg\" alt=\"A chocolate peanut butter cup with garlic for sale by The Garlic Shoppe at the Gilroy Garlic Festival. The garlic is in the peanut butter center. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chocolate peanut butter cup with garlic for sale by The Garlic Shoppe at the Gilroy Garlic Festival. The garlic is in the peanut butter center. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Lollipop\u003c/h3>\n\u003cfigure id=\"attachment_66651\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1733.jpg\">\u003cimg class=\"size-full wp-image-66651\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1733.jpg\" alt=\"Garlic lolipops for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic lolipops for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Blue Cheese Butter\u003c/h3>\n\u003cfigure id=\"attachment_66746\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1727.jpg\">\u003cimg class=\"size-full wp-image-66746\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1727.jpg\" alt=\"Garlic inspired condiments for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic inspired condiments for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Fries\u003c/h3>\n\u003cfigure id=\"attachment_66648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1674.jpg\">\u003cimg class=\"size-full wp-image-66648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1674.jpg\" alt=\"Garlic fries are popular at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic fries are popular at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Artichoke Veggie Pizza with Garlic\u003c/h3>\n\u003cfigure id=\"attachment_66668\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Artichoke-Veggie-Pizza.jpg\">\u003cimg class=\"size-full wp-image-66668\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Artichoke-Veggie-Pizza.jpg\" alt=\"Artichoke Veggie Pizza with Garlic is made with homemade flatbread from Wheat Valley Bakery in Gilroy. Employees Dinara Utarova and Inanna Eshoo explained that they mix minced garlic into the sauce and sprinkle garlic powder over the prepared dish to make the flavors stand out. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artichoke Veggie Pizza with Garlic is made with homemade flatbread from Wheat Valley Bakery in Gilroy. Employees Dinara Utarova and Inanna Eshoo explained that they mix minced garlic into the sauce and sprinkle garlic powder over the prepared dish to make the flavors stand out. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Alligator Jerky\u003c/h3>\n\u003cfigure id=\"attachment_66667\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Alligator-Jerky.jpg\">\u003cimg class=\"size-full wp-image-66667\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Alligator-Jerky.jpg\" alt=\"Alligator Jerky was one of the more exotic items at the food booths. These alligators aren’t locals. The company ships them in from Louisiana. Photo: Gina Scialabba\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alligator Jerky was one of the more exotic items at the food booths. These alligators aren’t locals. The company ships them in from Louisiana. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Mussels\u003c/h3>\n\u003cfigure id=\"attachment_66652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1750.jpg\">\u003cimg class=\"size-full wp-image-66652\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1750.jpg\" alt=\"Gigi Reloj hands a customer a basket of freshly cooked garlic mussels at the Powder Keg booth at the Gilroy Garlic Festival. The restaurant sold about 200 pounds of mussels on the first day of the festival and estimates that they will have sold around 900 pounds by the end of the three-day-long festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gigi Reloj hands a customer a basket of freshly cooked garlic mussels at the Powder Keg booth at the Gilroy Garlic Festival. The restaurant sold about 200 pounds of mussels on the first day of the festival and estimates that they will have sold around 900 pounds by the end of the three-day-long festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Zesty Garlic Fried Calamari\u003c/h3>\n\u003cfigure id=\"attachment_66744\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Calamari.jpg\">\u003cimg class=\"size-full wp-image-66744\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Calamari.jpg\" alt=\"Zesty Fried Garlic Calamari was new this year.” Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zesty Fried Garlic Calamari was new this year.” Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Wine\u003c/h3>\n\u003cfigure id=\"attachment_66653\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1766.jpg\">\u003cimg class=\"size-full wp-image-66653\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1766.jpg\" alt=\"An assortment of wines by the Rapazzini Winery, based in Gilroy, Calif., including a red and a white garlic-infused wine that are available for tasting at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of wines by the Rapazzini Winery, based in Gilroy, Calif., including a red and a white garlic-infused wine that are available for tasting at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "This year marked the 35th anniversary of the ultimate summer food extravaganza— Gilroy’s Garlic Festival. It was a three-day event packed with…well, food. Lots of food. Specifically, garlic. 82 tons of fresh California garlic to be precise. View BAB's photo gallery of the festivities!",
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"description": "This year marked the 35th anniversary of the ultimate summer food extravaganza— Gilroy’s Garlic Festival. It was a three-day event packed with…well, food. Lots of food. Specifically, garlic. 82 tons of fresh California garlic to be precise. View BAB's photo gallery of the festivities!",
"title": "Celebrating 35 Years of Garlic at the Gilroy Garlic Festival: Gastronomic Highlights | KQED",
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"headline": "Celebrating 35 Years of Garlic at the Gilroy Garlic Festival: Gastronomic Highlights",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Post and Photos by Gina Scialabba and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>This year marked the 35th anniversary of the ultimate summer food extravaganza—\u003ca href=\"http://gilroygarlicfestival.com/\"> Gilroy's Garlic Festival\u003c/a>. It was a three-day event packed with...well, food. Lots of food. Specifically, garlic. 82 tons of fresh California garlic to be precise. The aroma was overwhelming and inviting at the same time.\u003c/p>\n\u003cfigure id=\"attachment_66662\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Garlic-Center-Piece.jpg\">\u003cimg class=\"size-full wp-image-66662\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Garlic-Center-Piece.jpg\" alt=\"The town of Gilroy is the home to the largest garlic-processor factory in the world, Gilroy Foods. Despite popular belief, China holds the rank as top garlic producer among all nations. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The town of Gilroy is the home to the largest garlic-processor factory in the world, Gilroy Foods. Despite popular belief, China holds the rank as top garlic producer among all nations. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Known as the “\u003ca href=\"http://en.wikipedia.org/wiki/Gilroy,_California\">Garlic Capital of the World\u003c/a>,” Gilroy ships 70 million pounds of this pungent little bulb worldwide. It’s actually a species of onion that humans have used for a variety of purposes for over 7000 years.\u003c/p>\n\u003cp>Garlic has evoked extreme reactions throughout history. People either passionately love it or venomously hate it.\u003c/p>\n\u003cp>A restaurant on Columbus Avenue in San Francisco pays tribute to everything garlic, even in its own name—\u003ca href=\"http://thestinkingrose.com\">The Stinking Rose\u003c/a>—and the bulb makes a cameo appearance in Shakespeare's A Midsummer Night's Dream: \"Most dear actors, eat no onions nor garlic, for we are to utter sweet breath.\"\u003c/p>\n\u003cfigure id=\"attachment_66634\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-417.jpg\">\u003cimg class=\"size-full wp-image-66634\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-417.jpg\" alt=\"San Jose State University’s mascot, The Spartan, plugs his nose as “Krazy” George Henderson, right, instructs the audience to do the same at the inaugural Garlic Bowl cook-off at the Gilroy Garlic Festival. Henderson claims to have invented “the wave,” which is now ubiquitous at sporting events. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Jose State University’s mascot, The Spartan, plugs his nose as “Krazy” George Henderson, right, instructs the audience to do the same at the inaugural Garlic Bowl cook-off at the Gilroy Garlic Festival. Henderson claims to have invented “the wave,” which is now ubiquitous at sporting events. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>It’s known for causing \u003ca href=\"https://en.wikipedia.org/wiki/Garlic\">bad breath, warding off blood-thirsty vampires and is believed to be a natural mosquito repellent\u003c/a>. Every July 26-28 the sleepy town of Gilroy, about 30 miles south of San Jose, comes alive. People of all ages celebrate garlic’s unique flavor.\u003c/p>\n\u003cfigure id=\"attachment_66660\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Family-Photo.jpg\">\u003cimg class=\"size-full wp-image-66660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Family-Photo.jpg\" alt=\"Armando and Liz Villarreal of Gilroy have been coming to the festival since it began in 1979. This year they brought their 9 month old grandson Josiah Barrientos for the first time. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Armando and Liz Villarreal of Gilroy have been coming to the festival since it began in 1979. This year they brought their 9 month old grandson Josiah Barrientos for the first time. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>And celebrate they did. The entire community geared up for this festival put on by the Gilroy Garlic Festival Association, a non-profit organization intended to support non-profit groups and projects in Gilroy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“It started in 1979 as a way to give back to our community,” Treasurer Mike Wanzong said. The first festival was held on a small farm. It was expected to only draw about 5000 visitors. 15,000 people ended up coming.\u003c/p>\n\u003cp>“It was so popular, they ran out of food on the first day,” he said. Since then, the festival has continued to evolve over the years, serving everything from deep-fried rattlesnake with garlic to garlic ice cream, even garlic alligator jerky.\u003c/p>\n\u003cp>The majority of festival proceeds goes toward a wide range of community groups. Over its 35 years, the festival has given back over $9.7 million to sports teams, scout troops, hospitals and local choirs.\u003c/p>\n\u003cp>Wanzong explains the reason why the festival remains so relevant after nearly four decades is the tireless efforts of volunteers.\u003c/p>\n\u003cblockquote>\u003cp>“Without a group of thousands of dedicated local people taking pride in what they do, we wouldn’t be here. This is truly an example of a community working together to make magic,” he said.\u003c/p>\u003c/blockquote>\n\u003cp>It takes 4000 volunteers to make it happen. Each volunteer donates their time and chooses where the funds will go. This strategy really gives community members a stake in the festival’s success.\u003c/p>\n\u003cfigure id=\"attachment_66666\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/volunteer-and-sangria.jpg\">\u003cimg class=\"size-full wp-image-66666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/volunteer-and-sangria.jpg\" alt=\"Homemade sangria was a popular item at the festival. It was second only to beer. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade sangria was a popular item at the festival. It was second only to beer. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve been to this garlicky party before, you know no two years are the same. 2013 was no exception. With over 100,000 visitors expected by the end of the weekend, there was plenty to be excited about. The festivities included cooking demonstrations, garlic-themed merchandise and even an appearance on Sunday by ABC-TV's Chef \u003ca href=\"http://www.carlahall.com\">Carla Hall\u003c/a> from the hit television show, \u003ca href=\"http://abc.go.com/shows/the-chew\">The Chew\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_66655\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-172.jpg\">\u003cimg class=\"size-full wp-image-66655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-172.jpg\" alt=\"Garlic bobble-heads are one of the many garlic-inspired items for sale at the Gilroy Garlic Festival, held from July 26-28, 2013 in Gilroy, Calif. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic bobble-heads are one of the many garlic-inspired items for sale at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nHere are a few of the highlights of the symphony of flavors and exotic tastes:\u003c/p>\n\u003cp>Friday marked the inaugural “Garlic Bowl,” an intercollegiate cooking jamboree matching executive chefs from San Jose State; University of California, Berkeley and Fresno State. Each team cooked in 85 degree weather, sweat dripping down their faces as they hoped to impress a group of seasoned judges and win the grand prize: a large garlic trophy, a $5000 scholarship and of course, as emcee Jason Gronlund, Vice President of \u003ca href=\"http://www.smokeybones.com/\">Smokey Bones Bar & Fire Grill\u003c/a> said, “kitchen bragging rights.”\u003c/p>\n\u003cfigure id=\"attachment_66643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1357.jpg\">\u003cimg class=\"size-full wp-image-66643\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1357.jpg\" alt=\"Chef Erik Debaude from Fresno State University holds the Garlic Bowl trophy after winning first place in the Iron Chef-inspired cook-off, for which they prepared two dishes: stuffed crepes with a tarragon and lavender garlic cream sauce and seared duck breast with a red currant sauce, garlic mashed potatoes and goat cheese-stuffed figs. They competed against chefs from San Jose State University and the University of California, Berkeley at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Erik Debaude from Fresno State University holds the Garlic Bowl trophy after winning first place in the Iron Chef-inspired cook-off, for which they prepared two dishes: stuffed crepes with a tarragon and lavender garlic cream sauce and seared duck breast with a red currant sauce, garlic mashed potatoes and goat cheese-stuffed figs. They competed against chefs from San Jose State University and the University of California, Berkeley at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>The rules were simple. Each team had to prepare two dishes from scratch using a minimum of six cloves of garlic. They were given one hour from start to finish with an audience of over 200 cheering fans looking on from the bleachers.\u003c/p>\n\u003cfigure id=\"attachment_66661\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Fans-in-Bleachers.jpg\">\u003cimg class=\"size-full wp-image-66661\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Fans-in-Bleachers.jpg\" alt=\"Hundreds of fans packed into Cook-Off Theater to watch their favorite schools battle it out for the grand prize of $5,000. San Jose State’s Spartan mascot sat with fans, hoping his school capture the victory. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hundreds of fans packed into Cook-Off Theater to watch their favorite schools battle it out for the grand prize of $5,000. San Jose State’s Spartan mascot sat with fans, hoping his school capture the victory. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Tensions ran high. Temperatures ran hot. And the pressure was on.\u003c/p>\n\u003cfigure id=\"attachment_66659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-303.jpg\">\u003cimg class=\"size-full wp-image-66659\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-303.jpg\" alt=\"Chef Bryan Kramer from Fresno State University chops garlic for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Bryan Kramer from Fresno State University chops garlic for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>San Jose State Chef Michele Rogers and Sous Chef Carlos Duque were ambitious. They went all out with two dishes: “Surf” and “Turf.”\u003c/p>\n\u003cfigure id=\"attachment_66633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-359.jpg\">\u003cimg class=\"size-full wp-image-66633\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-359.jpg\" alt=\"Chef Michele Rogers from San Jose State University seasons a dish that she’s preparing during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Michele Rogers from San Jose State University seasons a dish that she’s preparing during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66665\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Sous-Chef-Carlos-Duque.jpg\">\u003cimg class=\"size-full wp-image-66665\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Sous-Chef-Carlos-Duque.jpg\" alt=\"Sous Chef Carlos Duque processes garlic for the “Surf” and “Turf” creation. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sous Chef Carlos Duque processes garlic for the “Surf” and “Turf” creation. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>The “Surf” included six key ingredients: poached lobster, brioche, bacon jam, roasted garlic, herb salad and garlic chips.\u003c/p>\n\u003cfigure id=\"attachment_66669\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Bacon-Sizzling.jpg\">\u003cimg class=\"size-full wp-image-66669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Bacon-Sizzling.jpg\" alt=\"Bacon sizzles in the pan. It became part of the bacon jam used in lobster dish. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon sizzles in the pan. It became part of the bacon jam used in lobster dish. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66640\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-892.jpg\">\u003cimg class=\"size-full wp-image-66640\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-892.jpg\" alt=\"One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Surf,” it consisted of brioche with brie, smoked applewood bacon jam, butter and garlic poached lobster with heirloom tomatoes and an herb salad with garlic chips. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Surf,” it consisted of brioche with brie, smoked applewood bacon jam, butter and garlic poached lobster with heirloom tomatoes and an herb salad with garlic chips. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>The “Turf” had seven key ingredients anchored by sliced Kobe beef, puff pastry, roasted garlic, lots of mushrooms, sautéed baby spinach, frisee salad and chicken liver paté.\u003c/p>\n\u003cfigure id=\"attachment_66639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-868.jpg\">\u003cimg class=\"size-full wp-image-66639\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-868.jpg\" alt=\"One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Turf,” it consisted of grilled beef, puff pastry, garlic roasted mushrooms, sautéed spinach, a frisee salad and chicken liver paté. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Turf,” it consisted of grilled beef, puff pastry, garlic roasted mushrooms, sautéed spinach, a frisee salad and chicken liver paté. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66638\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-769.jpg\">\u003cimg class=\"size-full wp-image-66638\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-769.jpg\" alt=\"One of two dishes prepared by chefs Erik Debaude and Bryan Kramer from Fresno State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared duck breast with a red currant sauce, garlic purple mashed potatoes with a beet croustillant and stuffed figs with chive and garlic goat cheese. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Erik Debaude and Bryan Kramer from Fresno State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared duck breast with a red currant sauce, garlic purple mashed potatoes with a beet croustillant and stuffed figs with chive and garlic goat cheese. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s basically a deconstructed Beef Wellington,” Duque said.\u003c/p>\n\u003cp>The tag-team duo of Chef Mary Ferrer and Ida Shen from U.C. Berkeley were not to be outdone.\u003c/p>\n\u003cfigure id=\"attachment_66658\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-268.jpg\">\u003cimg class=\"size-full wp-image-66658\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-268.jpg\" alt=\"Chefs Mary Ferrer and Ida Shen from the University of California, Berkeley participate in the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Mary Ferrer and Ida Shen from the University of California, Berkeley participate in the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>They wowed judges with their bouillabaisse-inspired, garlic infused seared halibut and summer vegetable hash creation. It included fresh halibut, summer squash, fennel and a garlic nage (a combination of chicken broth, white wine and, of course, garlic).\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-566.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66636\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-566-193x290.jpg\" alt=\"Chef Mary Ferrer from the University of California, Berkeley seasons a dish during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"193\" height=\"290\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-915.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66674\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-915-193x290.jpg\" alt=\"Chef Mary Ferrer from the University of California, Berkeley adds a garlic nage (a broth and wine based liquid) to dish during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"193\" height=\"290\">\u003c/a>\u003c/div>\n\u003cfigure id=\"attachment_66641\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-982.jpg\">\u003cimg class=\"size-full wp-image-66641\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-982.jpg\" alt=\"One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared halibut with summer vegetable hash, a bacon-garlic nage and a Lebanese garlic mousse, known as a “toum.” Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared halibut with summer vegetable hash, a bacon-garlic nage and a Lebanese garlic mousse, known as a “toum.” Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Their St. Joseph’s Pastry with a Garlic Almond Brittle was the showstopper. Unfortunately, they didn’t plate it in time for judging.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1076.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66642\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1076-290x193.jpg\" alt=\"One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It was the only dessert presented during the competition and consisted of a St. Joseph’s pastry with garlic almond brittle. The dish wasn’t plated in time to be considered for scoring but the judges were impressed and said it was an ambitious dish worthy of praise. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1086.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66673\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1086-290x193.jpg\" alt=\"A judge at the Garlic Bowl cook-off tries a St. Joseph’s pastry with garlic almond brittle that was prepared by chefs Mary Ferrer and Ida Shen. The dish wasn’t plated in time to be considered for scoring but the judges were impressed and said it was an ambitious dish worthy of praise. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003c/p>\n\u003cp>“This is a dish I would have been talking about afterward,” said judge Ward Bushee, editor of the San Francisco Chronicle. “It would’ve been a very strong contender.”\u003c/p>\n\u003cp>But in the end, Fresno State stole the show. Chefs Erik Debaude, originally from Paris, France and Sous Chef Bryan Kramer created a dish that blew the judges away.\u003c/p>\n\u003cp>They made stuffed crepes with a tarragon and lavender garlic cream sauce.\u003c/p>\n\u003cfigure id=\"attachment_66635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-496.jpg\">\u003cimg class=\"size-full wp-image-66635\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-496.jpg\" alt=\"Chef Erik Debaude prepares corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Erik Debaude prepares corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66745\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-596.jpg\">\u003cimg class=\"size-full wp-image-66745\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-596.jpg\" alt=\"Corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce prepared by chefs Erik Debaude and Bryan Kramer during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce prepared by chefs Erik Debaude and Bryan Kramer during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>One of the judges, Beat Giger, Master Chef and Director of Special Events at \u003ca href=\"http://www.pebblebeach.com/\">Pebble Beach Resorts\u003c/a> was very impressed.\u003c/p>\n\u003cp>“I would be proud to serve this dish at Pebble Beach,” he said.\u003c/p>\n\u003cfigure id=\"attachment_66663\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Judge-Beat-Giger.jpg\">\u003cimg class=\"size-full wp-image-66663\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Judge-Beat-Giger.jpg\" alt=\"Judge Beat Giger was one of five distinguished judges on the panel. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judge Beat Giger was one of five distinguished judges on the panel. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Next, the competition took to the pit. The barbecue pit. The “Pigs in the Park with Garlic” pork rib competition set four local teams against each other: \u003ca href=\"http://badboyzofbbq.com/\">Bad Boyz of BBQ\u003c/a>, Pig Night Run, \u003ca href=\"http://www.silvercreeksportsplex.com/partners/catering.html\">Catering by Five\u003c/a> and \u003ca href=\"http://bigedsbuzzardbbq.com/\">Big Ed’s Buzzard BBQ\u003c/a>. They competed for the grand prize of $500 and, of course, major bragging rights. Each team was comprised of pit masters who have been grillin’ up pork ribs for years. Each had their own special, \"secret\" recipe. So secret, in fact, we were unable to obtain a copy of ingredients used in each dish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Aside from the cooking competition, festival-goers had their pick from over 60 food vendors, including Gourmet Alley, a place where gastronomic explorers could choose culinary garlic delights prepared by master chefs. This year, “Zesty Garlic Fried Calamari” was a popular choice. You could also find everything from alligator jerky to main-staple garlic bread and even garlic wine. \u003c/p>\n\u003cp>Just around the corner from Gourmet Alley, crowds of people watched as cooks performed their garlic-inspired mastery at the Demonstration Booth on opening day. Volunteers Rich Janisch and Scott Povio have 34 years of combined experience at the festival. They aren’t professional chefs, but they don’t need to be. They love food. They love garlic and they love cooking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-49.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-49-290x193.jpg\" alt=\"Amateur chef Rich Janisch watches as flames engulf his pan at the demonstration booth and fly towards a startled crowd of people watching only a few feet away on July 26, 2013 at the Gilroy Garlic Festival. Janisch has been volunteering at the festival for several years. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-69.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66672\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-69-290x193.jpg\" alt=\"Sauce flies in a pan at the demonstration booth at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_66664\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Rich-and-Scott.jpg\">\u003cimg class=\"size-full wp-image-66664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Rich-and-Scott.jpg\" alt=\"Rich Janisch (left) and Scott Povio (right) of Gilroy have been volunteering at the festival for years. Neither are professional chefs. They just love to cook, especially with garlic. Photo: Gina Scialabba\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rich Janisch (left) and Scott Povio (right) of Gilroy have been volunteering at the festival for years. Neither are professional chefs. They just love to cook, especially with garlic. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“This is the greatest weekend of the year,” Janisch said. “Better than Christmas.”\u003c/p>\n\u003ch2>Here are some gastronomic highlights from this year's festival:\u003c/h2>\n\u003ch3>Garlic Ice Cream\u003c/h3>\n\u003cfigure id=\"attachment_66646\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1576.jpg\">\u003cimg class=\"size-full wp-image-66646\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1576.jpg\" alt=\"A volunteer holds garlic ice cream samples at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A volunteer holds garlic ice cream samples at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Peanut Butter Cup: Milk Chocolate, Peanut Butter and Garlic\u003c/h3>\n\u003cfigure id=\"attachment_66650\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1730.jpg\">\u003cimg class=\"size-full wp-image-66650\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1730.jpg\" alt=\"A chocolate peanut butter cup with garlic for sale by The Garlic Shoppe at the Gilroy Garlic Festival. The garlic is in the peanut butter center. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chocolate peanut butter cup with garlic for sale by The Garlic Shoppe at the Gilroy Garlic Festival. The garlic is in the peanut butter center. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Lollipop\u003c/h3>\n\u003cfigure id=\"attachment_66651\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1733.jpg\">\u003cimg class=\"size-full wp-image-66651\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1733.jpg\" alt=\"Garlic lolipops for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic lolipops for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Blue Cheese Butter\u003c/h3>\n\u003cfigure id=\"attachment_66746\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1727.jpg\">\u003cimg class=\"size-full wp-image-66746\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1727.jpg\" alt=\"Garlic inspired condiments for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic inspired condiments for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Fries\u003c/h3>\n\u003cfigure id=\"attachment_66648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1674.jpg\">\u003cimg class=\"size-full wp-image-66648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1674.jpg\" alt=\"Garlic fries are popular at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic fries are popular at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Artichoke Veggie Pizza with Garlic\u003c/h3>\n\u003cfigure id=\"attachment_66668\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Artichoke-Veggie-Pizza.jpg\">\u003cimg class=\"size-full wp-image-66668\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Artichoke-Veggie-Pizza.jpg\" alt=\"Artichoke Veggie Pizza with Garlic is made with homemade flatbread from Wheat Valley Bakery in Gilroy. Employees Dinara Utarova and Inanna Eshoo explained that they mix minced garlic into the sauce and sprinkle garlic powder over the prepared dish to make the flavors stand out. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artichoke Veggie Pizza with Garlic is made with homemade flatbread from Wheat Valley Bakery in Gilroy. Employees Dinara Utarova and Inanna Eshoo explained that they mix minced garlic into the sauce and sprinkle garlic powder over the prepared dish to make the flavors stand out. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Alligator Jerky\u003c/h3>\n\u003cfigure id=\"attachment_66667\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Alligator-Jerky.jpg\">\u003cimg class=\"size-full wp-image-66667\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Alligator-Jerky.jpg\" alt=\"Alligator Jerky was one of the more exotic items at the food booths. These alligators aren’t locals. The company ships them in from Louisiana. Photo: Gina Scialabba\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alligator Jerky was one of the more exotic items at the food booths. These alligators aren’t locals. The company ships them in from Louisiana. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Mussels\u003c/h3>\n\u003cfigure id=\"attachment_66652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1750.jpg\">\u003cimg class=\"size-full wp-image-66652\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1750.jpg\" alt=\"Gigi Reloj hands a customer a basket of freshly cooked garlic mussels at the Powder Keg booth at the Gilroy Garlic Festival. The restaurant sold about 200 pounds of mussels on the first day of the festival and estimates that they will have sold around 900 pounds by the end of the three-day-long festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gigi Reloj hands a customer a basket of freshly cooked garlic mussels at the Powder Keg booth at the Gilroy Garlic Festival. The restaurant sold about 200 pounds of mussels on the first day of the festival and estimates that they will have sold around 900 pounds by the end of the three-day-long festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Zesty Garlic Fried Calamari\u003c/h3>\n\u003cfigure id=\"attachment_66744\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Calamari.jpg\">\u003cimg class=\"size-full wp-image-66744\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Calamari.jpg\" alt=\"Zesty Fried Garlic Calamari was new this year.” Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zesty Fried Garlic Calamari was new this year.” Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Wine\u003c/h3>\n\u003cfigure id=\"attachment_66653\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1766.jpg\">\u003cimg class=\"size-full wp-image-66653\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1766.jpg\" alt=\"An assortment of wines by the Rapazzini Winery, based in Gilroy, Calif., including a red and a white garlic-infused wine that are available for tasting at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of wines by the Rapazzini Winery, based in Gilroy, Calif., including a red and a white garlic-infused wine that are available for tasting at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Local TV Watch: Who wants to be a Supermarket Superstar?",
"title": "Local TV Watch: Who wants to be a Supermarket Superstar?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cdiv class=\"single-video\">\u003cobject id=\"flashObj\" width=\"560\" height=\"315\" classid=\"clsid:D27CDB6E-AE6D-11cf-96B8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,47,0\">\u003cparam name=\"movie\" value=\"http://c.brightcove.com/services/viewer/federated_f9?isVid=1&isUI=1\">\u003cparam name=\"bgcolor\" value=\"#FFFFFF\">\u003cparam name=\"flashVars\" value=\"videoId=2520918751001&linkBaseURL=http%3A%2F%2Fet.tv%2F1cKVY2a&playerID=1250536613001&playerKey=AQ~~,AAABIWNF7qE~,EJbsvFObVfJEm7rEo1Xk3nNXqnvaIG9q&domain=embed&dynamicStreaming=true\">\u003cparam name=\"base\" value=\"http://admin.brightcove.com\">\u003cparam name=\"seamlesstabbing\" value=\"false\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"swLiveConnect\" value=\"true\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cembed src=\"http://c.brightcove.com/services/viewer/federated_f9?isVid=1&isUI=1\" bgcolor=\"#FFFFFF\" flashvars=\"videoId=2520918751001&linkBaseURL=http%3A%2F%2Fet.tv%2F1cKVY2a&playerID=1250536613001&playerKey=AQ~~,AAABIWNF7qE~,EJbsvFObVfJEm7rEo1Xk3nNXqnvaIG9q&domain=embed&dynamicStreaming=true\" base=\"http://admin.brightcove.com\" name=\"flashObj\" width=\"560\" height=\"315\" seamlesstabbing=\"false\" type=\"application/x-shockwave-flash\" allowfullscreen=\"true\" allowscriptaccess=\"always\" swliveconnect=\"true\" pluginspage=\"http://www.macromedia.com/shockwave/download/index.cgi?P1_Prod_Version=ShockwaveFlash\">\u003c/embed>\u003c/object>\u003c/div>\n\u003cp>Who wants to be a \u003ca href=\"http://www.mylifetime.com/shows/supermarket-superstar\">\u003cstrong>Supermarket Superstar\u003c/strong>\u003c/a> and build the start of an empire... on TV? One San Francisco-based graphic design outfit can help: \u003ca href=\"http://99designs.com/\">99designs\u003c/a> is featured on a new reality show called Supermarket Superstar, airing on Lifetime Monday nights. Fans of \u003ca href=\"http://michaelchiarello.com/\">Michael Chiarello\u003c/a>, Stacy Keibler and Debbi Fields (of \u003ca href=\"http://www.mrsfields.com/\">Mrs. Fields cookie\u003c/a> fame) will find something of interest on the show, as well as anyone who has ever wondered what it’s like to try and create, market and sell a food product on a mass scale. The first episode on July 22 featured products like overly boozy \"Cake Buzz\" cakes (actually, this product has potential), peachy desserts with real Georgia peaches from a gospel singer, and cupcake cookies from the Princess Cake Lady, who kept viewers guessing about how crazy she is--seemingly an essential for the reality TV genre. The three contestants were able to tweak their concept, recipe and design in a mad dash to impress one person: a supermarket buyer from \u003ca href=\"https://twitter.com/AandPStores\">A&P\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_66512\" class=\"wp-caption aligncenter\" style=\"max-width: 767px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kyle-and-Melissa-Randall.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kyle-and-Melissa-Randall.jpg\" alt=\"Kyle Wai Lin and contestant Melissa Randall discuss logo ideas\" width=\"767\" height=\"429\" class=\"size-full wp-image-66512\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kyle Wai Lin and contestant Melissa Randall discuss logo ideas\u003c/figcaption>\u003c/figure>\n\u003cp>The local Bay Area angle for this one is that \u003ca href=\"http://99designs.com/\">99designs\u003c/a> was approached by Supermarket Superstar’s producers (Project Runway, Shark Tank and Undercover Boss) to provide design assistance to contestants competing to get their homemade creations on grocery store shelves. The competition entails home chefs competing to win money and get their food products distributed at A&P supermarkets. Contestants pitch their actual products (which they've typically been honing for years), packaging design and branding concepts to judges. Each episode names a winner who scores $10,000 in cash and $100,000 in marketing support to produce actual samples as they'd be sold. In the finale airing later this year, those winners present their samples, and the grand prize-winner gets national supermarket distribution.\u003c/p>\n\u003cfigure id=\"attachment_66514\" class=\"wp-caption aligncenter\" style=\"max-width: 765px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Latrice-Pace-Matthew.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Latrice-Pace-Matthew.jpg\" alt=\"Latrice Pace and Matthew Basham discuss food packaging ideas\" width=\"765\" height=\"425\" class=\"size-full wp-image-66514\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Latrice Pace and Matthew Basham discuss food packaging ideas\u003c/figcaption>\u003c/figure>\n\u003cp>99designs sent two in-house graphic design pros, Art Director \u003ca href=\"http://kylewailin.com/\">Kyle Wai Lin\u003c/a> and Visual Designer Matthew Basham, to Los Angeles to film the 10-episode series. Lin and Basham helped contestants create their final packaging designs on-air, and the design concepts were sourced through 99designs' global design community. 99designs has connected thousands of food entrepreneurs with designers around the world to source logos and product packaging designs, and this show is a way of educating would-be entrepreneurs about how important branding and design are to business success.\u003c/p>\n\u003cfigure id=\"attachment_66513\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kyle-on-set.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kyle-on-set.jpg\" alt=\"Kyle Lin on the set of Supermarket Superstar\" width=\"500\" class=\"size-full wp-image-66513\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kyle Lin on the set of Supermarket Superstar\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites caught up with Lin recently to find out what filming was like. Before 99designs, Lin previously worked in digital advertising at agencies R/GA and AKQA, and with a wide variety of brands from Apple and Nike to Walmart, Converse, Old Navy, eBay, Taco Bell and L'Oreal. In his free time he's an adjunct professor at Miami Ad School, teaching mobile, social media and product development classes. Lin’s comments have been edited for content and clarity. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like to film the show and work with food-loving contestants angling to win thousands of dollars?\u003c/strong>\u003cbr>\n\u003cstrong>Lin:\u003c/strong> Matt and I had a fantastic experience working with food-loving contestants because you could really tell they didn't just love their food, but they also enjoyed creating a stronger brand narrative around their product. The \"thousands of dollars\" aspect added a lot of pressure on us, as well as the contestants. It definitely made for an interesting show.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some contestants came in with a strong sense of what they wanted to communicate, but others didn't, which made it challenging because we had no idea what we were walking into with each episode. The first thing we'd ask was about them and their product narrative. Some contestants went straight into execution like choosing colors and fonts, while others needed more guidance. \u003c/p>\n\u003cp>One contestant came from a family with a lineage of seafood. She wanted to communicate something elegant and modern without losing the historical value of her brand. It was a bit of a balancing act of managing communication expectations; some contestants encouraged the visual design to flow harmoniously with the wording on their packaging, while others were much more literal with their communications and wanted to say too many things, thereby losing the value of a singular idea. Mostly, it was a lot of doing what we as designers love to do every day -- tell stories visually.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: And how about hanging out with Stacy Keibler and Mrs. Fields' guru Debbie Fields? Any gossipy tidbits to share?\u003c/strong>\u003cbr>\n\u003cstrong>Lin:\u003c/strong> I can't say I wasn't a little starstruck. These are celebrities we've all seen and heard about and it was a bit surreal that Matt and I got to share the stage with them. I met Stacy and she's super nice -- and surprisingly tall! -- in person. Debbie is the nicest person I met on set, followed by a long line of others behind the scenes. Debbie's daughter was even backstage pitching in. The entire team, from the talent to the writers, producers and P.A.s, were awesome. I can't share any real gossip in the negative sense, just have great things to say about them all. What it boils down to is they're just regular people with incredible talent and business acumen.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Michael Chiarello now has a San Francisco restaurant called \u003ca href=\"http://www.coquetasf.com/\">Coqueta\u003c/a>. On the episode, he wasn't displaying his fun-loving side as much and was more of a hard ass. What are your thoughts on Chiarello?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Lin:\u003c/strong> Michael Chiarello is the boss! I think some of his comments were the most insightful and honest among all the judges. He is a genuine article, someone who really wanted contestants to succeed, even if it meant breaking a few hearts along the way. Everything that came out of his mouth came from a thoughtful and intelligent place, and he really helped improve contestants' products. With the filming of each episode I gained more and more respect for him and I think viewers will feel the same way. Here's my shameless self-promotion — Michael, if you need any design help with your next San Francisco venture, call us! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Did you get to sample the food? What was it like?\u003c/strong>\u003cbr>\n\u003cstrong>Lin:\u003c/strong> Matt and I got to taste most all of the food products, usually after their transformations with Michael. Some were better than others. Without divulging too much about future episodes, I'll just say that we got to sample a few things that we never thought we'd be eating in our entire lives! All the food was great, though I have a personal preference for seafood and tacos.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are some familiar food products that show \"good\" design elements? And what products do not?\u003c/strong>\u003cbr>\n\u003cstrong>Lin:\u003c/strong> I can't speak for specific products on future episodes, but in general I believe the most successfully designed food products on the show have a compelling backstory, cultural history, family lineage or a strong and simple perspective. You can almost taste it in the food if the contestant really poured their heart into what they were making. \u003c/p>\n\u003cp>\"Good\" design in terms of food branding can come from many places and I suppose it all depends on the product's narrative. For example, I love kimchee. You can find a 1,000-year-old recipe someone's grandma sells in an inconspicuously marked plastic container at a Korean market in Daly City, or you can find a more modern vegan, organic, all-natural version at an upscale grocery story dressed in ultra modern design. Each tells a different product narrative, and both have their merits from a communication design perspective. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Is Melissa Randall, the cupcake cookie contestant, as crazy as she seemed on the first episode?\u003c/strong>\u003cbr>\n\u003cstrong>Lin:\u003c/strong> Melissa was one of the most charismatic contestants and most fun to work with. Melissa might have been a little eccentric, but I have to say it's in the best possible way. She's the kind of crazy I love and that I'd love to have around every day. She lives and breathes her brand and people respect that kind of commitment. Although Melissa might not have won the episode, she has an interesting idea and the beginnings of a great brand. I wish her the best.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cdiv class=\"single-video\">\u003cobject id=\"flashObj\" width=\"560\" height=\"315\" classid=\"clsid:D27CDB6E-AE6D-11cf-96B8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,47,0\">\u003cparam name=\"movie\" value=\"http://c.brightcove.com/services/viewer/federated_f9?isVid=1&isUI=1\">\u003cparam name=\"bgcolor\" value=\"#FFFFFF\">\u003cparam name=\"flashVars\" value=\"videoId=2520918751001&linkBaseURL=http%3A%2F%2Fet.tv%2F1cKVY2a&playerID=1250536613001&playerKey=AQ~~,AAABIWNF7qE~,EJbsvFObVfJEm7rEo1Xk3nNXqnvaIG9q&domain=embed&dynamicStreaming=true\">\u003cparam name=\"base\" value=\"http://admin.brightcove.com\">\u003cparam name=\"seamlesstabbing\" value=\"false\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"swLiveConnect\" value=\"true\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cembed src=\"http://c.brightcove.com/services/viewer/federated_f9?isVid=1&isUI=1\" bgcolor=\"#FFFFFF\" flashvars=\"videoId=2520918751001&linkBaseURL=http%3A%2F%2Fet.tv%2F1cKVY2a&playerID=1250536613001&playerKey=AQ~~,AAABIWNF7qE~,EJbsvFObVfJEm7rEo1Xk3nNXqnvaIG9q&domain=embed&dynamicStreaming=true\" base=\"http://admin.brightcove.com\" name=\"flashObj\" width=\"560\" height=\"315\" seamlesstabbing=\"false\" type=\"application/x-shockwave-flash\" allowfullscreen=\"true\" allowscriptaccess=\"always\" swliveconnect=\"true\" pluginspage=\"http://www.macromedia.com/shockwave/download/index.cgi?P1_Prod_Version=ShockwaveFlash\">\u003c/embed>\u003c/object>\u003c/div>\n\u003cp>Who wants to be a \u003ca href=\"http://www.mylifetime.com/shows/supermarket-superstar\">\u003cstrong>Supermarket Superstar\u003c/strong>\u003c/a> and build the start of an empire... on TV? One San Francisco-based graphic design outfit can help: \u003ca href=\"http://99designs.com/\">99designs\u003c/a> is featured on a new reality show called Supermarket Superstar, airing on Lifetime Monday nights. Fans of \u003ca href=\"http://michaelchiarello.com/\">Michael Chiarello\u003c/a>, Stacy Keibler and Debbi Fields (of \u003ca href=\"http://www.mrsfields.com/\">Mrs. Fields cookie\u003c/a> fame) will find something of interest on the show, as well as anyone who has ever wondered what it’s like to try and create, market and sell a food product on a mass scale. The first episode on July 22 featured products like overly boozy \"Cake Buzz\" cakes (actually, this product has potential), peachy desserts with real Georgia peaches from a gospel singer, and cupcake cookies from the Princess Cake Lady, who kept viewers guessing about how crazy she is--seemingly an essential for the reality TV genre. The three contestants were able to tweak their concept, recipe and design in a mad dash to impress one person: a supermarket buyer from \u003ca href=\"https://twitter.com/AandPStores\">A&P\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_66512\" class=\"wp-caption aligncenter\" style=\"max-width: 767px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kyle-and-Melissa-Randall.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kyle-and-Melissa-Randall.jpg\" alt=\"Kyle Wai Lin and contestant Melissa Randall discuss logo ideas\" width=\"767\" height=\"429\" class=\"size-full wp-image-66512\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kyle Wai Lin and contestant Melissa Randall discuss logo ideas\u003c/figcaption>\u003c/figure>\n\u003cp>The local Bay Area angle for this one is that \u003ca href=\"http://99designs.com/\">99designs\u003c/a> was approached by Supermarket Superstar’s producers (Project Runway, Shark Tank and Undercover Boss) to provide design assistance to contestants competing to get their homemade creations on grocery store shelves. The competition entails home chefs competing to win money and get their food products distributed at A&P supermarkets. Contestants pitch their actual products (which they've typically been honing for years), packaging design and branding concepts to judges. Each episode names a winner who scores $10,000 in cash and $100,000 in marketing support to produce actual samples as they'd be sold. In the finale airing later this year, those winners present their samples, and the grand prize-winner gets national supermarket distribution.\u003c/p>\n\u003cfigure id=\"attachment_66514\" class=\"wp-caption aligncenter\" style=\"max-width: 765px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Latrice-Pace-Matthew.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Latrice-Pace-Matthew.jpg\" alt=\"Latrice Pace and Matthew Basham discuss food packaging ideas\" width=\"765\" height=\"425\" class=\"size-full wp-image-66514\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Latrice Pace and Matthew Basham discuss food packaging ideas\u003c/figcaption>\u003c/figure>\n\u003cp>99designs sent two in-house graphic design pros, Art Director \u003ca href=\"http://kylewailin.com/\">Kyle Wai Lin\u003c/a> and Visual Designer Matthew Basham, to Los Angeles to film the 10-episode series. Lin and Basham helped contestants create their final packaging designs on-air, and the design concepts were sourced through 99designs' global design community. 99designs has connected thousands of food entrepreneurs with designers around the world to source logos and product packaging designs, and this show is a way of educating would-be entrepreneurs about how important branding and design are to business success.\u003c/p>\n\u003cfigure id=\"attachment_66513\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kyle-on-set.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kyle-on-set.jpg\" alt=\"Kyle Lin on the set of Supermarket Superstar\" width=\"500\" class=\"size-full wp-image-66513\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kyle Lin on the set of Supermarket Superstar\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites caught up with Lin recently to find out what filming was like. Before 99designs, Lin previously worked in digital advertising at agencies R/GA and AKQA, and with a wide variety of brands from Apple and Nike to Walmart, Converse, Old Navy, eBay, Taco Bell and L'Oreal. In his free time he's an adjunct professor at Miami Ad School, teaching mobile, social media and product development classes. Lin’s comments have been edited for content and clarity. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like to film the show and work with food-loving contestants angling to win thousands of dollars?\u003c/strong>\u003cbr>\n\u003cstrong>Lin:\u003c/strong> Matt and I had a fantastic experience working with food-loving contestants because you could really tell they didn't just love their food, but they also enjoyed creating a stronger brand narrative around their product. The \"thousands of dollars\" aspect added a lot of pressure on us, as well as the contestants. It definitely made for an interesting show.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some contestants came in with a strong sense of what they wanted to communicate, but others didn't, which made it challenging because we had no idea what we were walking into with each episode. The first thing we'd ask was about them and their product narrative. Some contestants went straight into execution like choosing colors and fonts, while others needed more guidance. \u003c/p>\n\u003cp>One contestant came from a family with a lineage of seafood. She wanted to communicate something elegant and modern without losing the historical value of her brand. It was a bit of a balancing act of managing communication expectations; some contestants encouraged the visual design to flow harmoniously with the wording on their packaging, while others were much more literal with their communications and wanted to say too many things, thereby losing the value of a singular idea. Mostly, it was a lot of doing what we as designers love to do every day -- tell stories visually.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: And how about hanging out with Stacy Keibler and Mrs. Fields' guru Debbie Fields? Any gossipy tidbits to share?\u003c/strong>\u003cbr>\n\u003cstrong>Lin:\u003c/strong> I can't say I wasn't a little starstruck. These are celebrities we've all seen and heard about and it was a bit surreal that Matt and I got to share the stage with them. I met Stacy and she's super nice -- and surprisingly tall! -- in person. Debbie is the nicest person I met on set, followed by a long line of others behind the scenes. Debbie's daughter was even backstage pitching in. The entire team, from the talent to the writers, producers and P.A.s, were awesome. I can't share any real gossip in the negative sense, just have great things to say about them all. What it boils down to is they're just regular people with incredible talent and business acumen.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Michael Chiarello now has a San Francisco restaurant called \u003ca href=\"http://www.coquetasf.com/\">Coqueta\u003c/a>. On the episode, he wasn't displaying his fun-loving side as much and was more of a hard ass. What are your thoughts on Chiarello?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Lin:\u003c/strong> Michael Chiarello is the boss! I think some of his comments were the most insightful and honest among all the judges. He is a genuine article, someone who really wanted contestants to succeed, even if it meant breaking a few hearts along the way. Everything that came out of his mouth came from a thoughtful and intelligent place, and he really helped improve contestants' products. With the filming of each episode I gained more and more respect for him and I think viewers will feel the same way. Here's my shameless self-promotion — Michael, if you need any design help with your next San Francisco venture, call us! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Did you get to sample the food? What was it like?\u003c/strong>\u003cbr>\n\u003cstrong>Lin:\u003c/strong> Matt and I got to taste most all of the food products, usually after their transformations with Michael. Some were better than others. Without divulging too much about future episodes, I'll just say that we got to sample a few things that we never thought we'd be eating in our entire lives! All the food was great, though I have a personal preference for seafood and tacos.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are some familiar food products that show \"good\" design elements? And what products do not?\u003c/strong>\u003cbr>\n\u003cstrong>Lin:\u003c/strong> I can't speak for specific products on future episodes, but in general I believe the most successfully designed food products on the show have a compelling backstory, cultural history, family lineage or a strong and simple perspective. You can almost taste it in the food if the contestant really poured their heart into what they were making. \u003c/p>\n\u003cp>\"Good\" design in terms of food branding can come from many places and I suppose it all depends on the product's narrative. For example, I love kimchee. You can find a 1,000-year-old recipe someone's grandma sells in an inconspicuously marked plastic container at a Korean market in Daly City, or you can find a more modern vegan, organic, all-natural version at an upscale grocery story dressed in ultra modern design. Each tells a different product narrative, and both have their merits from a communication design perspective. \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: Is Melissa Randall, the cupcake cookie contestant, as crazy as she seemed on the first episode?\u003c/strong>\u003cbr>\n\u003cstrong>Lin:\u003c/strong> Melissa was one of the most charismatic contestants and most fun to work with. Melissa might have been a little eccentric, but I have to say it's in the best possible way. She's the kind of crazy I love and that I'd love to have around every day. She lives and breathes her brand and people respect that kind of commitment. Although Melissa might not have won the episode, she has an interesting idea and the beginnings of a great brand. I wish her the best.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Oakland Social: Local Foodies Give Boozy Marshmallows an Edge",
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"content": "\u003cfigure id=\"attachment_66497\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/sugar_knife-659x439.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/sugar_knife-659x439.jpg\" alt=\"Oakland's Sugar Knife makes boozy gourmet marshmallows and brittle, a.k.a., candy for adults. Photo courtesy Sugar Knife\" width=\"659\" height=\"439\" class=\"size-full wp-image-66497\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oakland's Sugar Knife makes boozy gourmet marshmallows and brittle, a.k.a., candy for adults. Photo courtesy Sugar Knife\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/bonnafied/\">Bonnie Chan\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/07/oakland-social-local-foodies-give-marshmallows-an-edge/\">Oakland Local\u003c/a> (7/19/13)\u003c/p>\n\u003cp>According to Jenna Keys, the origin story of her Oakland-based artisan candy company is very much a “typical foodie story.” For Keys, making candy was a longtime hobby, not a professional aspiration. But when she made batches of alcohol-spiked marshmallows for family a couple of Christmases ago, her treats were such a hit that she began getting requests from friends and bringing her creations to parties.\u003c/p>\n\u003cp>It would be an oversimplification to say that the rest is history but, just seven months into business, \u003ca href=\"http://sugarknife.com/\">Sugar Knife\u003c/a> is the sweet-talk of the town. Keys and her fiancé/business partner, Josh Gillespie, are finding that the demand for their booze-spiked marshmallows and brittle is now higher than two people can hope to meet, even working overtime.\u003c/p>\n\u003cp>“It’s been crazy. It’s been absolutely whirlwind,” Keys said. “You can’t read enough books or enough experiences on blogs to prepare you for creating a small foodie business.”\u003c/p>\n\u003cfigure id=\"attachment_66496\" class=\"wp-caption aligncenter\" style=\"max-width: 850px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/20130716_sugarknife_bec_IMG_7633.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/20130716_sugarknife_bec_IMG_7633.jpg\" alt=\"I met up with Sugar Knife’s Jenna Keys for (what else?) happy hour at Heart and Dagger Saloon. (Photo by Bonnie Chan)\" width=\"850\" height=\"567\" class=\"size-full wp-image-66496\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I met up with Sugar Knife’s Jenna Keys for (what else?) happy hour at Heart and Dagger Saloon. (Photo by Bonnie Chan)\u003c/figcaption>\u003c/figure>\n\u003cp>Sugar Knife’s basic mission is to marry sugar and booze. That mission is manifested in artisanal, small-batch marshmallows and brittle made by hand with all-natural ingredients, and with an array of mouth-watering ingredient combinations fit for any gourmand. Marshmallow flavors, for example, include “Black Irish,” made of Guinness stout, chocolate, and chocolate-covered pretzels and the cheekily-named “You Fancy, Huh?”, made of strawberries and champagne, all priced at $7 for a half-dozen or $12 for a dozen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Brittle options include “The Filthy Pig,” an understandably popular brittle made with Bulleit bourbon, bacon and pecans; “Blonde at the Bar,” made with Blue Moon beer, almonds and orange zest; and a Makers Mark-cranberry-almond brittle called “Bourbonberry,” all at $6-7 for a two-ounce bag.\u003c/p>\n\u003cp>Sugar and booze. Happily married, with just a little bit of a nutty dark side to their union.\u003c/p>\n\u003cp>“We’re trying to create an urban candy store with an edge,” Keys said. “From the beginning, I had an idea of how I wanted this [business] to look. There’s no shortage of candy companies, but they all sort of have this same baby-shower-ish look with bows and frills, and that was neither us as people nor us as a company.”\u003c/p>\n\u003cp>Keys says that they draw inspiration for their candy flavors and monikers from a wide variety of sources. The “Cookies and C.R.E.A.M.” marshmallow owes its name to Keys’ and Gillespie’s love for the Wu Tang Clan. The “Lemonage à Trois” marshmallow was created out of a trip to Sorrento, Italy, the birthplace of the Limoncello that they incorporated into the lemon-flavored puff.\u003c/p>\n\u003cp>You’ll find homages to Oakland, too, in marshmallows called “Town Biz” and “Hella Frangelica.” An Oakland-inspired pistachio-and-amaretto marshmallow creation was born after Keys and Gillespie got stopped by a sideshow outside of the Oakland Coliseum while trying to get home from a Warriors game.\u003c/p>\n\u003cp>“I had a bag of pistachios that I had smuggled successfully into the Coliseum that we never got to eat, so we basically just sat back and cracked our pistachios and watched [the sideshow],” Keys said. “It was such a quintessential Oakland moment, and when it came time to name the marshmallow, it was obviously ‘Ghostride the Whip.’”\u003c/p>\n\u003cp>Currently Sugar Knife makes its treats available via their \u003ca href=\"http://cart.sugarknife.com/products/\">online store\u003c/a> and at select Oakland retailers. Keys and Gillespie have found themselves shipping orders everywhere from Australia to Slovakia, have created a custom flavor for a Vegas showgirl’s retirement party, and have hosted a make-your-own s’mores bar for First Friday at Uptown Kitchen. And, just recently, Sugar Knife has teamed up with famed local chocolatier \u003ca href=\"http://michaelmischerchocolates.com/\">Michael Mischer\u003c/a> to offer chocolate-dipped treats.\u003c/p>\n\u003cp>Where you come in: Find a way to enjoy these pillowy, silky sweet treats at their finest. One of Sugar Knife’s serving suggestions for their “Apple Pie” marshmallow is to eat it hot off of the campfire between two oatmeal cookies. Or try a gourmet s’more incorporating marshmallow, graham cracker and bacon.\u003c/p>\n\u003cp>However you do it, make sure you do it with a side of booze.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://oaklandlocal.com/tags/oakland-social/\">Oakland Social\u003c/a> is a weekly arts and culture column devoted to upcoming events, new places, and narratives about going out in Oakland.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66497\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/sugar_knife-659x439.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/sugar_knife-659x439.jpg\" alt=\"Oakland's Sugar Knife makes boozy gourmet marshmallows and brittle, a.k.a., candy for adults. Photo courtesy Sugar Knife\" width=\"659\" height=\"439\" class=\"size-full wp-image-66497\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oakland's Sugar Knife makes boozy gourmet marshmallows and brittle, a.k.a., candy for adults. Photo courtesy Sugar Knife\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/bonnafied/\">Bonnie Chan\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/07/oakland-social-local-foodies-give-marshmallows-an-edge/\">Oakland Local\u003c/a> (7/19/13)\u003c/p>\n\u003cp>According to Jenna Keys, the origin story of her Oakland-based artisan candy company is very much a “typical foodie story.” For Keys, making candy was a longtime hobby, not a professional aspiration. But when she made batches of alcohol-spiked marshmallows for family a couple of Christmases ago, her treats were such a hit that she began getting requests from friends and bringing her creations to parties.\u003c/p>\n\u003cp>It would be an oversimplification to say that the rest is history but, just seven months into business, \u003ca href=\"http://sugarknife.com/\">Sugar Knife\u003c/a> is the sweet-talk of the town. Keys and her fiancé/business partner, Josh Gillespie, are finding that the demand for their booze-spiked marshmallows and brittle is now higher than two people can hope to meet, even working overtime.\u003c/p>\n\u003cp>“It’s been crazy. It’s been absolutely whirlwind,” Keys said. “You can’t read enough books or enough experiences on blogs to prepare you for creating a small foodie business.”\u003c/p>\n\u003cfigure id=\"attachment_66496\" class=\"wp-caption aligncenter\" style=\"max-width: 850px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/20130716_sugarknife_bec_IMG_7633.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/20130716_sugarknife_bec_IMG_7633.jpg\" alt=\"I met up with Sugar Knife’s Jenna Keys for (what else?) happy hour at Heart and Dagger Saloon. (Photo by Bonnie Chan)\" width=\"850\" height=\"567\" class=\"size-full wp-image-66496\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I met up with Sugar Knife’s Jenna Keys for (what else?) happy hour at Heart and Dagger Saloon. (Photo by Bonnie Chan)\u003c/figcaption>\u003c/figure>\n\u003cp>Sugar Knife’s basic mission is to marry sugar and booze. That mission is manifested in artisanal, small-batch marshmallows and brittle made by hand with all-natural ingredients, and with an array of mouth-watering ingredient combinations fit for any gourmand. Marshmallow flavors, for example, include “Black Irish,” made of Guinness stout, chocolate, and chocolate-covered pretzels and the cheekily-named “You Fancy, Huh?”, made of strawberries and champagne, all priced at $7 for a half-dozen or $12 for a dozen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Brittle options include “The Filthy Pig,” an understandably popular brittle made with Bulleit bourbon, bacon and pecans; “Blonde at the Bar,” made with Blue Moon beer, almonds and orange zest; and a Makers Mark-cranberry-almond brittle called “Bourbonberry,” all at $6-7 for a two-ounce bag.\u003c/p>\n\u003cp>Sugar and booze. Happily married, with just a little bit of a nutty dark side to their union.\u003c/p>\n\u003cp>“We’re trying to create an urban candy store with an edge,” Keys said. “From the beginning, I had an idea of how I wanted this [business] to look. There’s no shortage of candy companies, but they all sort of have this same baby-shower-ish look with bows and frills, and that was neither us as people nor us as a company.”\u003c/p>\n\u003cp>Keys says that they draw inspiration for their candy flavors and monikers from a wide variety of sources. The “Cookies and C.R.E.A.M.” marshmallow owes its name to Keys’ and Gillespie’s love for the Wu Tang Clan. The “Lemonage à Trois” marshmallow was created out of a trip to Sorrento, Italy, the birthplace of the Limoncello that they incorporated into the lemon-flavored puff.\u003c/p>\n\u003cp>You’ll find homages to Oakland, too, in marshmallows called “Town Biz” and “Hella Frangelica.” An Oakland-inspired pistachio-and-amaretto marshmallow creation was born after Keys and Gillespie got stopped by a sideshow outside of the Oakland Coliseum while trying to get home from a Warriors game.\u003c/p>\n\u003cp>“I had a bag of pistachios that I had smuggled successfully into the Coliseum that we never got to eat, so we basically just sat back and cracked our pistachios and watched [the sideshow],” Keys said. “It was such a quintessential Oakland moment, and when it came time to name the marshmallow, it was obviously ‘Ghostride the Whip.’”\u003c/p>\n\u003cp>Currently Sugar Knife makes its treats available via their \u003ca href=\"http://cart.sugarknife.com/products/\">online store\u003c/a> and at select Oakland retailers. Keys and Gillespie have found themselves shipping orders everywhere from Australia to Slovakia, have created a custom flavor for a Vegas showgirl’s retirement party, and have hosted a make-your-own s’mores bar for First Friday at Uptown Kitchen. And, just recently, Sugar Knife has teamed up with famed local chocolatier \u003ca href=\"http://michaelmischerchocolates.com/\">Michael Mischer\u003c/a> to offer chocolate-dipped treats.\u003c/p>\n\u003cp>Where you come in: Find a way to enjoy these pillowy, silky sweet treats at their finest. One of Sugar Knife’s serving suggestions for their “Apple Pie” marshmallow is to eat it hot off of the campfire between two oatmeal cookies. Or try a gourmet s’more incorporating marshmallow, graham cracker and bacon.\u003c/p>\n\u003cp>However you do it, make sure you do it with a side of booze.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://oaklandlocal.com/tags/oakland-social/\">Oakland Social\u003c/a> is a weekly arts and culture column devoted to upcoming events, new places, and narratives about going out in Oakland.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Perfect Party Food: Crushed Fig and Prosciutto Crostini",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-07-fig-prosciutto-crostini-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-07-fig-prosciutto-crostini-1.jpg\" alt=\"Fig and Prosciutto Crostini\" width=\"600\" height=\"400\" class=\"aligncenter size-full wp-image-66011\">\u003c/a> \u003c/p>\n\u003cp>This crostini topped with crushed figs, prosciutto, and a balsamic glaze is a take on one of my favorite bites at \u003ca href=\"http://www.locandasf.com/\">Locanda\u003c/a>. \u003c/p>\n\u003cp>At the restaurant we use grilled pizza bianca as the base. The pizza bianca is similar to a focaccia, but not as doughy and with more crunch. We brush a slab of it with good olive oil, cut it on the bias so there’s a nice jagged surface area to crisp up, and toss it on the wood-fired grill to toast up. \u003c/p>\n\u003cp>We then take ripe figs and mash them up, releasing all that sweet, jammy, goodness. The crushed figs go on top of the pizza bianca, and it’s crowned with ribbons of melt-in-your-mouth \u003ca href=\"http://laquercia.us/\">La Quercia\u003c/a> prosciutto and a drizzle of fig molasses.\u003c/p>\n\u003cp>Simple. Sublime.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The dish is a nod to one of \u003ca href=\"https://twitter.com/AnthonyStrong\">Chef Anthony Strong\u003c/a>’s favorite staff meals during his time spent in Rome. They would gather up all the over-ripe, stinking, rotting figs (the way he tells it, this actually sounds awesome, I swear), scraps of leftover prosciutto, some bread, and throw it in the middle of the table with a bottle of olive oil.\u003c/p>\n\u003cp>After getting a taste of Locanda’s fig and prosciutto pizza bianca, I quickly filed it away to make as often as possible while figs are in season. This crostini is the perfect party food -- it’s undeniably delicious, easy to prep, presents beautifully, and will totally make you look fancy pants.\u003c/p>\n\u003cp>I made a few tweaks when making this at home. Rather than finishing the dish with fig molasses, I used a balsamic glaze (shh...it’s store-bought from \u003ca href=\"http://www.traderjoes.com/fearless-flyer/article.asp?article_id=631\">Trader Joe’s\u003c/a>). And, either focaccia or baguette will work nicely for your crostini. \u003c/p>\n\u003cp>This \u003cstrong>Crushed Fig and Prosciutto Crostini\u003c/strong> is a prime example of how beautiful ingredients in perfect balance can be transcendent. You have the sweetness of the figs playing off the saltiness of the prosciutto, the crunch of the bread against the luxuriousness of the fruit, and a bit of acid from the balsamic to brighten everything up and straight up make you salivate. \u003c/p>\n\u003ch2>Recipe: Crushed Fig and Prosciutto Crostini\u003c/h2>\n\u003cp>\u003cem>This crostini topped with jammy mashed up figs, salty prosciutto, and a drizzle of balsamic glaze is a take on one of my favorite bites at Locanda. Simple, sublime, and perfect party food.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 25 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> one party platter\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 loaf focaccia or baguette\u003c/li>\n\u003cli>6 oz prosciutto, thinly sliced\u003c/li>\n\u003cli>1 pint ripe figs, cleaned and stems removed\u003c/li>\n\u003cli>Pinch of Kosher salt\u003c/li>\n\u003cli>Pinch of freshly ground black pepper\u003c/li>\n\u003cli>A few glugs of extra virgin olive oil\u003c/li>\n\u003cli>Drizzle of balsamic glaze (Trader Joe’s)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven broiler. Cut focaccia into bite-sized squares, brush with olive oil and toast it in the oven until golden and crisp. (If using baguette, thinly slice, brush with olive oil, and toast).\u003c/li>\n\u003cli>In a small bowl, break up the figs and mash until chunky and jammy. Mix in a pinch of salt, pepper, and olive oil to taste. I find that a generous seasoning of pepper transforms the flavor of this dish into something really interesting.\u003c/li>\n\u003cli>Spread the fig mixture over the crostini. Drape with prosciutto. Drizzle with balsamic glaze. Finish with a bit more of EVOO. Snag one before they’re all gone.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "This crostini topped with jammy mashed up figs, salty prosciutto, and a drizzle of balsamic glaze -- inspired by Locanda -- is simple, sublime, and perfect party food.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-07-fig-prosciutto-crostini-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-07-fig-prosciutto-crostini-1.jpg\" alt=\"Fig and Prosciutto Crostini\" width=\"600\" height=\"400\" class=\"aligncenter size-full wp-image-66011\">\u003c/a> \u003c/p>\n\u003cp>This crostini topped with crushed figs, prosciutto, and a balsamic glaze is a take on one of my favorite bites at \u003ca href=\"http://www.locandasf.com/\">Locanda\u003c/a>. \u003c/p>\n\u003cp>At the restaurant we use grilled pizza bianca as the base. The pizza bianca is similar to a focaccia, but not as doughy and with more crunch. We brush a slab of it with good olive oil, cut it on the bias so there’s a nice jagged surface area to crisp up, and toss it on the wood-fired grill to toast up. \u003c/p>\n\u003cp>We then take ripe figs and mash them up, releasing all that sweet, jammy, goodness. The crushed figs go on top of the pizza bianca, and it’s crowned with ribbons of melt-in-your-mouth \u003ca href=\"http://laquercia.us/\">La Quercia\u003c/a> prosciutto and a drizzle of fig molasses.\u003c/p>\n\u003cp>Simple. Sublime.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The dish is a nod to one of \u003ca href=\"https://twitter.com/AnthonyStrong\">Chef Anthony Strong\u003c/a>’s favorite staff meals during his time spent in Rome. They would gather up all the over-ripe, stinking, rotting figs (the way he tells it, this actually sounds awesome, I swear), scraps of leftover prosciutto, some bread, and throw it in the middle of the table with a bottle of olive oil.\u003c/p>\n\u003cp>After getting a taste of Locanda’s fig and prosciutto pizza bianca, I quickly filed it away to make as often as possible while figs are in season. This crostini is the perfect party food -- it’s undeniably delicious, easy to prep, presents beautifully, and will totally make you look fancy pants.\u003c/p>\n\u003cp>I made a few tweaks when making this at home. Rather than finishing the dish with fig molasses, I used a balsamic glaze (shh...it’s store-bought from \u003ca href=\"http://www.traderjoes.com/fearless-flyer/article.asp?article_id=631\">Trader Joe’s\u003c/a>). And, either focaccia or baguette will work nicely for your crostini. \u003c/p>\n\u003cp>This \u003cstrong>Crushed Fig and Prosciutto Crostini\u003c/strong> is a prime example of how beautiful ingredients in perfect balance can be transcendent. You have the sweetness of the figs playing off the saltiness of the prosciutto, the crunch of the bread against the luxuriousness of the fruit, and a bit of acid from the balsamic to brighten everything up and straight up make you salivate. \u003c/p>\n\u003ch2>Recipe: Crushed Fig and Prosciutto Crostini\u003c/h2>\n\u003cp>\u003cem>This crostini topped with jammy mashed up figs, salty prosciutto, and a drizzle of balsamic glaze is a take on one of my favorite bites at Locanda. Simple, sublime, and perfect party food.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 25 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> one party platter\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 loaf focaccia or baguette\u003c/li>\n\u003cli>6 oz prosciutto, thinly sliced\u003c/li>\n\u003cli>1 pint ripe figs, cleaned and stems removed\u003c/li>\n\u003cli>Pinch of Kosher salt\u003c/li>\n\u003cli>Pinch of freshly ground black pepper\u003c/li>\n\u003cli>A few glugs of extra virgin olive oil\u003c/li>\n\u003cli>Drizzle of balsamic glaze (Trader Joe’s)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven broiler. Cut focaccia into bite-sized squares, brush with olive oil and toast it in the oven until golden and crisp. (If using baguette, thinly slice, brush with olive oil, and toast).\u003c/li>\n\u003cli>In a small bowl, break up the figs and mash until chunky and jammy. Mix in a pinch of salt, pepper, and olive oil to taste. I find that a generous seasoning of pepper transforms the flavor of this dish into something really interesting.\u003c/li>\n\u003cli>Spread the fig mixture over the crostini. Drape with prosciutto. Drizzle with balsamic glaze. Finish with a bit more of EVOO. Snag one before they’re all gone.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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},
"closealltabs": {
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
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"tagline": "The conversation starts here",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
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"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
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"how-i-built-this": {
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
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"jerrybrown": {
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"meta": {
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"rss": "https://rss.art19.com/masters-of-scale"
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},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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},
"link": "/radio/program/on-the-media",
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"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
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