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"disqusTitle": "A Chef Love Story: Gitane's Bridget Batson and Patrick Kelly",
"title": "A Chef Love Story: Gitane's Bridget Batson and Patrick Kelly",
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"content": "\u003cfigure id=\"attachment_56607\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Patrick_Bridget-Erin-Gleeson-Photography.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Patrick_Bridget-Erin-Gleeson-Photography.jpg\" alt=\"Bridget Batson and Patrick Kelly. Photo: Erin Gleeson\" width=\"300\" class=\"size-full wp-image-56607\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bridget Batson and Patrick Kelly. Photo: Erin Gleeson\u003c/figcaption>\u003c/figure>\n\u003cp>This is the sweet story of how two chefs, Bridget Batson and Patrick Kelly, met and fell in love. The now-married couple work and cook together at the date-worthy French and Spanish gypsy-inspired \u003ca href=\"http://www.gitanerestaurant.com/\">Gitane\u003c/a> restaurant, off of Union Square. They met at an after-party for the huge \u003ca href=\"http://www.mowsf.org/\">Meals on Wheels\u003c/a> event. According to Bridget, there were two huge factors that sealed the deal for the couple -- she passed Patrick’s roasted chicken test (silly chef love games!), and early on in their dating, Patrick gifted Bridget a tray of uni (sea urchin) for Valentine's Day.\u003c/p>\n\u003cp>Making and eating a meal of sea urchin pasta is now an ongoing tradition for the couple, and on the Monday after Valentine’s Day, Patrick will buy a tray of uni, and Bridget will make her infamous uni pasta (see recipe below). Customers looking for their own sumptuous seafood and aphrodisiac inspired Valentine’s menu can book a table at Gitane from February 14-16. Bay Area Bites interviewed the SOMA residents recently and their comments have been edited for clarity and grammar.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What is it like to work together? How do you negotiate work vs. home life? \u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> All these fun questions! We’re both extremely different. One thing we struggled with was carving out the time to be at work. I usually work in the morning and he works at night. We do have a good eight hours of crossover. We started working together at Gitane after I’d been here a couple of years. I needed some culinary help (laughs) and the Claude Group was expanding.\u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> We definitely had to draw some ground rules and make sure that our Sundays are work-free. We work in different ways at the restaurant. She is a brilliant organizer and I’m more food focused. We definitely work together well.\u003c/p>\n\u003cfigure id=\"attachment_56605\" class=\"wp-caption alignright\" style=\"max-width: 192px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Bar-Erin-Gleeson-Photography.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Bar-Erin-Gleeson-Photography-192x290.jpg\" alt=\"Bar at Gitane. Photo: Erin Gleeson \" width=\"192\" height=\"290\" class=\"size-medium wp-image-56605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bar at Gitane. Photo: Erin Gleeson\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What are you serving up for Valentine’s Day?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> Seafood including lobster, oysters and scallops. There will be a special chocolate dessert, too. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Kelly: \u003c/strong>We wanted to make the menu approachable and went with all those sexy items like oysters and a lot of shellfish. (Bridget laughs). Gitane is such a phenomenal date place and it makes sense to have those items that are aphrodisiacs. There is an option to add black truffles, which we get regularly for our special events.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where are a few of your favorite romantic spots in the Bay Area and why?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> Hmmm. We like \u003ca href=\"http://www.kokkari.com/home/\">Kokkari\u003c/a> together. There is something about spit-roasted meats that is romantic to us! (They both laugh). At the \u003ca href=\"http://thebuenavista.com/index1.html\">Buena Vista\u003c/a>, we have an Irish coffee and walk by the water and take our dog. \u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> The Buena Vista may not be very romantic but it’s definitely a lot of fun. We also love taking our dog to Golden Gate Park and the Presidio as well.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What’s your favorite dessert?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> One of the fun things we both like and grew up with are malted floats. Made with root beer. You don’t see it on menus that much. We make ourselves floats at home.\u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> A favorite pastry chef of mine is from \u003ca href=\"http://www.lafolie.com/\">La Folie\u003c/a>. Whatever she makes is great. Honestly we don’t get there that often.\u003c/p>\n\u003cfigure id=\"attachment_56606\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Dining-Room-Erin-Gleeson-Photogprahy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Dining-Room-Erin-Gleeson-Photogprahy-290x192.jpg\" alt=\"Gitane Dining Room. Photo: Erin Gleeson\" width=\"290\" height=\"192\" class=\"size-medium wp-image-56606\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gitane Dining Room. Photo: Erin Gleeson\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> Old school tuna casserole with frozen peas made with cream of mushroom soup and mashed up potato chips on top. That’s a ‘Patrick specialty.’\u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> I love fried chicken at home. I don’t get to do it at home too often. It’s a big mess but I love it. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>The uni dish is so rich and different, yet sounds like a great tradition to keep up. Tell us more.\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> We were lucky and once got a live version of sea urchin when a friend of ours went diving at Sea Ranch Mendocino. We tried live ones in the shell and a bunch of abalone. That was great. \u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> I give myself a reminder to order the uni and get it dropped off and delivered at the restaurant. Having uni together was one of those things we first did when we got together. I brought her a tray of uni instead of flowers. We started a tradition (laughs).\u003c/p>\n\u003cp>\u003cstrong>Batson:\u003c/strong> If every woman is lucky enough to get uni!... We’ll celebrate on Saturday or Sunday. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you get your inspiration for the restaurant?\u003c/strong>\u003cbr>\n\u003cstrong>Kelly:\u003c/strong> We just got back from a trip to Spain. That was a lot of fun and we ate our way everywhere. We were doing a black rice dish on the menu that we found during our earlier travels. We’ll definitely put it back on the menu. Also, \u003cem>baked fideo\u003c/em> will be back soon on the menu. In Spain, we found tons of rice dishes and fresh seafood. We’re doing a roasted monkfish steak on top of paella rice that is completely inspired by our travels. \u003c/p>\n\u003cp>For more inspiration and recipes, we like to read and are on the internet constantly. We have a ridiculously large cookbook collection. Travel is about recreating dish. Being in San Francisco, we are sensitive to seasonal changes yet we keep the menu focused on Spain.\u003c/p>\n\u003cfigure id=\"attachment_56604\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Uni1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Uni1000.jpg\" alt=\"Batson & Kelly Style Uni Pasta. Photo: Leila Seppa\" width=\"1000\" height=\"750\" class=\"size-full wp-image-56604\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Batson & Kelly Style Uni Pasta. Photo: Leila Seppa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Batson & Kelly Style Uni Pasta\u003c/strong> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 – 10 pieces uni (also called sea urchin or tongues)\u003c/li>\n\u003cli>1 lb capellini or angel hair pasta\u003c/li>\n\u003cli>2 Tbs olive oil\u003c/li>\n\u003cli>1 1/2 Tbs garlic, chopped\u003c/li>\n\u003cli>4 Tbs parsley, chopped\u003c/li>\n\u003cli>1 Tbs chili flakes\u003c/li>\n\u003cli>1 cup white wine\u003c/li>\n\u003cli>1 stick butter\u003c/li>\n\u003cli>salt & pepper\u003c/li>\n\u003cli>1 lemon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\nCook the pasta as directed, set aside. In a sauté pan, warm the olive oil for 1 minute, add the garlic and sauté for 2 minutes or until soft. Add the chili flakes and white wine, simmer for about 3 minutes or until the alcohol flavor is gone. Add in your pasta, butter and parsley and toss until the butter is melted and the pasta is hot through out, season with salt and pepper. \u003c/p>\n\u003cp>Gently fold in the uni until it is barely incorporated being careful to not break the tongues. Place in a big bowl for two (of course! ) and finish with a squeeze of lemon to taste. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.gitanerestaurant.com/\">Gitane\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?ie=UTF8&cid=4998799069207633979&q=Gitane&iwloc=A&gl=US&hl=en\">Map\u003c/a>\u003cbr>\n6 Claude Lane\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n(415) 788-6686\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/gitanesf\">@gitanesf\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/gitanerestaurant?fref=ts\">Gitane Restaurant\u003c/a>\u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Gitane restaurant chefs Bridget Batson and Patrick Kelly, who are married and share a Valentine's tradition of making and eating uni pasta. The two talk about what it is like to live and work together.",
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"description": "Mary Ladd interviews Gitane restaurant chefs Bridget Batson and Patrick Kelly, who are married and share a Valentine's tradition of making and eating uni pasta. The two talk about what it is like to live and work together.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_56607\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Patrick_Bridget-Erin-Gleeson-Photography.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Patrick_Bridget-Erin-Gleeson-Photography.jpg\" alt=\"Bridget Batson and Patrick Kelly. Photo: Erin Gleeson\" width=\"300\" class=\"size-full wp-image-56607\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bridget Batson and Patrick Kelly. Photo: Erin Gleeson\u003c/figcaption>\u003c/figure>\n\u003cp>This is the sweet story of how two chefs, Bridget Batson and Patrick Kelly, met and fell in love. The now-married couple work and cook together at the date-worthy French and Spanish gypsy-inspired \u003ca href=\"http://www.gitanerestaurant.com/\">Gitane\u003c/a> restaurant, off of Union Square. They met at an after-party for the huge \u003ca href=\"http://www.mowsf.org/\">Meals on Wheels\u003c/a> event. According to Bridget, there were two huge factors that sealed the deal for the couple -- she passed Patrick’s roasted chicken test (silly chef love games!), and early on in their dating, Patrick gifted Bridget a tray of uni (sea urchin) for Valentine's Day.\u003c/p>\n\u003cp>Making and eating a meal of sea urchin pasta is now an ongoing tradition for the couple, and on the Monday after Valentine’s Day, Patrick will buy a tray of uni, and Bridget will make her infamous uni pasta (see recipe below). Customers looking for their own sumptuous seafood and aphrodisiac inspired Valentine’s menu can book a table at Gitane from February 14-16. Bay Area Bites interviewed the SOMA residents recently and their comments have been edited for clarity and grammar.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What is it like to work together? How do you negotiate work vs. home life? \u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> All these fun questions! We’re both extremely different. One thing we struggled with was carving out the time to be at work. I usually work in the morning and he works at night. We do have a good eight hours of crossover. We started working together at Gitane after I’d been here a couple of years. I needed some culinary help (laughs) and the Claude Group was expanding.\u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> We definitely had to draw some ground rules and make sure that our Sundays are work-free. We work in different ways at the restaurant. She is a brilliant organizer and I’m more food focused. We definitely work together well.\u003c/p>\n\u003cfigure id=\"attachment_56605\" class=\"wp-caption alignright\" style=\"max-width: 192px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Bar-Erin-Gleeson-Photography.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Bar-Erin-Gleeson-Photography-192x290.jpg\" alt=\"Bar at Gitane. Photo: Erin Gleeson \" width=\"192\" height=\"290\" class=\"size-medium wp-image-56605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bar at Gitane. Photo: Erin Gleeson\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What are you serving up for Valentine’s Day?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> Seafood including lobster, oysters and scallops. There will be a special chocolate dessert, too. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Kelly: \u003c/strong>We wanted to make the menu approachable and went with all those sexy items like oysters and a lot of shellfish. (Bridget laughs). Gitane is such a phenomenal date place and it makes sense to have those items that are aphrodisiacs. There is an option to add black truffles, which we get regularly for our special events.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where are a few of your favorite romantic spots in the Bay Area and why?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> Hmmm. We like \u003ca href=\"http://www.kokkari.com/home/\">Kokkari\u003c/a> together. There is something about spit-roasted meats that is romantic to us! (They both laugh). At the \u003ca href=\"http://thebuenavista.com/index1.html\">Buena Vista\u003c/a>, we have an Irish coffee and walk by the water and take our dog. \u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> The Buena Vista may not be very romantic but it’s definitely a lot of fun. We also love taking our dog to Golden Gate Park and the Presidio as well.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What’s your favorite dessert?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> One of the fun things we both like and grew up with are malted floats. Made with root beer. You don’t see it on menus that much. We make ourselves floats at home.\u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> A favorite pastry chef of mine is from \u003ca href=\"http://www.lafolie.com/\">La Folie\u003c/a>. Whatever she makes is great. Honestly we don’t get there that often.\u003c/p>\n\u003cfigure id=\"attachment_56606\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Dining-Room-Erin-Gleeson-Photogprahy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Dining-Room-Erin-Gleeson-Photogprahy-290x192.jpg\" alt=\"Gitane Dining Room. Photo: Erin Gleeson\" width=\"290\" height=\"192\" class=\"size-medium wp-image-56606\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gitane Dining Room. Photo: Erin Gleeson\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> Old school tuna casserole with frozen peas made with cream of mushroom soup and mashed up potato chips on top. That’s a ‘Patrick specialty.’\u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> I love fried chicken at home. I don’t get to do it at home too often. It’s a big mess but I love it. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>The uni dish is so rich and different, yet sounds like a great tradition to keep up. Tell us more.\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> We were lucky and once got a live version of sea urchin when a friend of ours went diving at Sea Ranch Mendocino. We tried live ones in the shell and a bunch of abalone. That was great. \u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> I give myself a reminder to order the uni and get it dropped off and delivered at the restaurant. Having uni together was one of those things we first did when we got together. I brought her a tray of uni instead of flowers. We started a tradition (laughs).\u003c/p>\n\u003cp>\u003cstrong>Batson:\u003c/strong> If every woman is lucky enough to get uni!... We’ll celebrate on Saturday or Sunday. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you get your inspiration for the restaurant?\u003c/strong>\u003cbr>\n\u003cstrong>Kelly:\u003c/strong> We just got back from a trip to Spain. That was a lot of fun and we ate our way everywhere. We were doing a black rice dish on the menu that we found during our earlier travels. We’ll definitely put it back on the menu. Also, \u003cem>baked fideo\u003c/em> will be back soon on the menu. In Spain, we found tons of rice dishes and fresh seafood. We’re doing a roasted monkfish steak on top of paella rice that is completely inspired by our travels. \u003c/p>\n\u003cp>For more inspiration and recipes, we like to read and are on the internet constantly. We have a ridiculously large cookbook collection. Travel is about recreating dish. Being in San Francisco, we are sensitive to seasonal changes yet we keep the menu focused on Spain.\u003c/p>\n\u003cfigure id=\"attachment_56604\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Uni1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Uni1000.jpg\" alt=\"Batson & Kelly Style Uni Pasta. Photo: Leila Seppa\" width=\"1000\" height=\"750\" class=\"size-full wp-image-56604\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Batson & Kelly Style Uni Pasta. Photo: Leila Seppa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Batson & Kelly Style Uni Pasta\u003c/strong> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 – 10 pieces uni (also called sea urchin or tongues)\u003c/li>\n\u003cli>1 lb capellini or angel hair pasta\u003c/li>\n\u003cli>2 Tbs olive oil\u003c/li>\n\u003cli>1 1/2 Tbs garlic, chopped\u003c/li>\n\u003cli>4 Tbs parsley, chopped\u003c/li>\n\u003cli>1 Tbs chili flakes\u003c/li>\n\u003cli>1 cup white wine\u003c/li>\n\u003cli>1 stick butter\u003c/li>\n\u003cli>salt & pepper\u003c/li>\n\u003cli>1 lemon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\nCook the pasta as directed, set aside. In a sauté pan, warm the olive oil for 1 minute, add the garlic and sauté for 2 minutes or until soft. Add the chili flakes and white wine, simmer for about 3 minutes or until the alcohol flavor is gone. Add in your pasta, butter and parsley and toss until the butter is melted and the pasta is hot through out, season with salt and pepper. \u003c/p>\n\u003cp>Gently fold in the uni until it is barely incorporated being careful to not break the tongues. Place in a big bowl for two (of course! ) and finish with a squeeze of lemon to taste. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.gitanerestaurant.com/\">Gitane\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?ie=UTF8&cid=4998799069207633979&q=Gitane&iwloc=A&gl=US&hl=en\">Map\u003c/a>\u003cbr>\n6 Claude Lane\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n(415) 788-6686\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/gitanesf\">@gitanesf\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/gitanerestaurant?fref=ts\">Gitane Restaurant\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sexy Eats & Food Gifts for Valentine's Day: Did Someone Say Chocolate? ",
"title": "Sexy Eats & Food Gifts for Valentine's Day: Did Someone Say Chocolate? ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>What's on the menu for Valentine's Day? This year, it's all about the salt, sugar, bacon and beer. And chocolate, of course, in every way from molten to heart-shaped. From sexy lollipops to wine for a cause, feed your sweetie(s) or your own fine self with a pick from our list of delectable local treats.\u003c/p>\n\u003cfigure id=\"attachment_56619\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/RecchiutiheartsinmotionTomSeawell1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/RecchiutiheartsinmotionTomSeawell1000.jpg\" alt=\"Recchiuti Hearts in Motion. Photo: Tom Seawell \" width=\"1000\" height=\"667\" class=\"size-full wp-image-56619\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recchiuti Hearts in Motion. Photo by Tom Seawell.\u003c/figcaption>\u003c/figure>\n\u003cp>Work in the City? Skip the lines at \u003ca href=\"http://www.sees.com\">See's\u003c/a> and nip down to the Ferry Building instead to take your pick of \u003ca href=\"http://www.recchiuti.com\">Recchiuti Confections\u003c/a>' dark and luscious Valentine's Day boxes, made in Dogpatch by owner Michael Recchiuti. Our favorite? \u003ca href=\"http://www.recchiuti.com/264.html\">Hearts in Motion\u003c/a>, a 9-piece box of Recchiuti's signature burnt-caramel truffles, decorated with squiggly hearts on wheels. Perfect for your favorite \u003ca href=\"http://www.sfbike.org\">Bike Coalition\u003c/a> activist! There's also the \u003ca href=\"http://www.recchiuti.com/247.html\">XO Box\u003c/a> of raspberry-Framboise and heart-shaped dark chocolate truffles in a deep crimson box. Or there's always a blindfold and the \u003ca href=\"http://www.recchiuti.com/132.html\">Sauce Duo\u003c/a>, a jar each of the divine \u003cstrong>Extra-Bitter Chocolate Sauce\u003c/strong> and \u003cstrong>Burnt Caramel Sauce.\u003c/strong> Who needs dinner? \u003c/p>\n\u003cp>But if you do, Recchiuti's new \u003ca href=\"http://chocolatelabsf.com/\">Chocolate Lab\u003c/a> is offering a full \u003ca href=\"http://chocolatelabsf.com/menu/\">prix-fixe dinner menu\u003c/a> for Valentine's Day, with champagne sorbet, shellfish ceviche, rack of lamb, with a lavish chocolate dessert to finish.\u003c/p>\n\u003cfigure id=\"attachment_56620\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Aphrodites_Delight_Socola1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Aphrodites_Delight_Socola1000.jpg\" alt=\"Aphrodite's Delight Valentine's Truffles from Socola Chocolatier. Photo courtesy of Socola.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-56620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aphrodite's Delight Valentine's Truffles from Socola Chocolatier. Photo courtesy of Socola.\u003c/figcaption>\u003c/figure>\n\u003cp>There's more burnt caramel and raspberry awaiting your pleasure at \u003ca href=\"http://www.socolachocolates.com/\">Socola Chocolatier\u003c/a>, where the \u003ca href=\"http://www.socolachocolates.com/products/aphrodites-delight-valentines-chocolate-truffles\">Aphrodite's Delight\u003c/a> selection comes in 4-, 12-, and 24-piece boxes, enough to satisfy even the polyamorous among us. This year's box includes \u003cstrong> Hot Lava,\u003c/strong> a raspberry \u003cem>pate de fruit\u003c/em> layered with champagne ganache and enrobed in dark chocolate stamped with the word \"love\" in many languages, paired with \u003cstrong>Burnt Baby Burnt,\u003c/strong> a dark chocolate truffle filled with burnt caramel chocolate ganache and topped with ruby grains of Hawaiian red sea salt. Both pieces are made with local E. Guittard dark chocolate and Straus Creamery organic butter and cream. \u003c/p>\n\u003cp>In the mood to break out the bubbly? Forget the champagne: this year, it's all about the beer (and the chocolate). On Feb 14, from 3pm-8pm, as part of \u003ca href=\"http://www.sfbeerweek.org\">SF Beer Week\u003c/a>, the brand-new Hunters Point brewpub for \u003ca href=\"http://goodbeer.com/wordpress/\">Speakeasy Ales & Lagers\u003c/a> will be tapping four of its limited-release beers, complemented by specially chosen Socola chocolates. Both Rosamunde Sausage Grill in the Mission and Steep Brew in Potrero Hill will also be offering beer and chocolate pairings, while Blackbird on Market Street will be pouring a beer-based cocktail to pair with three different made-in-Dogpatch \u003ca href=\"http://www.barbarybrix.com/\">Barbary Brix\u003c/a> caramels, including everyone's favorites, the \u003cstrong>Salty Dog\u003c/strong> (Balinese sea salt) and the \u003cstrong>Morning Glory\u003c/strong> (maple and bacon). Check out the listings at \u003ca href=\"http://www.sfbeerweek.org/schedule/#region=all&day=feb-14&type=all\">SF Beer Week\u003c/a> for details. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And speaking of salted caramels, San Francisco's \u003ca href=\"http://www.pocodolce.com\">Poco Dolce\u003c/a>, known for its sleek, stylish, salt-topped chocolate tiles, is expanding its brand this year with a luxurious \u003ca href=\"http://www.pocodolce.com/valentines-day/valentines-basket-2013.html\">Valentine's Day chocolate basket\u003c/a> filled with handmade marshmallows, rich bittersweet drinking chocolate, and a box each of sea salt caramels and ganache-filled chocolate hearts.\u003c/p>\n\u003cfigure id=\"attachment_56622\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lovetogivephoto-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lovetogivephoto-final.jpg\" alt=' \"Love to Give\" from Stark Wine and Sonoma Chocolatier. Photo courtesy of Stark Wine.' width=\"400\" class=\"size-full wp-image-56622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Love to Give\" from Stark Wine and Sonoma Chocolatier.\u003cbr>Photo courtesy of Stark Wine.\u003c/figcaption>\u003c/figure>\n\u003cp>Up in Healdsburg, musician-turned-winemaker Christian Stark and his wife and business partner Jen are doing good while making good wine. Their boutique winery, \u003ca href=\"http://www.starkwine.com\">Stark Wine\u003c/a>, is partnering with \u003ca href=\"http://www.sonomachocolatiers.com/\">Sonoma Chocolatiers\u003c/a> to create this year's special \u003ca href=\"https://starkwine.com/store/item/love-to-give\">Love to Give\u003c/a> gift pack, featuring a bottle of Stark Wild red wine (an \"untamed\" 2011 blend of Zinfandel, Grenache, and Petit Syrah) and four different salty, nutty chocolate and caramel indulgences: cinnamon-dusted chocolate-covered organic almonds, salted caramels, smoked sea-salt bites, and a dark chocolate Sonoma Bar, studded with nuts and raisins, in the shape of a bunch of grapes. Available only on their website, the box's $49 price includes shipping within California. 10% of the profits on this (and all other Stark wines) goes directly to \u003ca href=\"http://www.wateraidamerica.org/\">WaterAid\u003c/a>, a non-profit organization that supports and funds clean water and sanitation projects in developing countries. \u003c/p>\n\u003cfigure id=\"attachment_56623\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cowgirl-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cowgirl-final.jpg\" alt=\" Cowgirl Creamery’s Valentine Collection. Photo courtesy of Cowgirl Creamery\" width=\"350\" class=\"size-full wp-image-56623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cowgirl Creamery’s Valentine Collection.\u003cbr>Photo by Michael Woolsey.\u003c/figcaption>\u003c/figure>\n\u003cp>If your honey's taste is more salty than sweet, try Marin's Cowgirl Creamery's \u003ca href=\"http://www.cowgirlcreamery.com/products/the-valentine-collection\">Valentine Collection\u003c/a>, featuring their limited-edition Heart's Desire cheese, Blue Chair Fruit marmalade, Rustic Bakery chocolate cocoa-nib shortbread (with a hint of sea salt), and cheese knives and a bamboo cheese board, all perfect for promising many Pacific Coast picnics to come. It's almost sold out for this year, so grab it while you can! Cowgirl fans might recognize the buttery-rich deliciousness of this cheese. Named after West Marin's \u003ca href=\"http://www.nps.gov/pore/planyourvisit/beaches.htm\">Heart's Desire Beach\u003c/a> overlooking tranquil Tomales Bay, it's a heart-shaped version of the creamery's much-loved triple-cream \u003ca href=\"http://www.cowgirlcreamery.com/our-cheeses/mt-tam\">Mt. Tam\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_56616\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bacon-Crack960.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bacon-Crack960.jpg\" alt=\"Bacon Crack from Nosh This. Photo: Pinckney Templeton\" width=\"600\" class=\"size-full wp-image-56616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon Crack from Nosh This. Photo by Pinckney Templeton.\u003c/figcaption>\u003c/figure>\n\u003cp>And while it's smart to fill the fridge with plenty of fresh-squeezed juice and bacon for the morning after, be sure you'll make it to breakfast by picking up some \u003ca href=\"http://noshthis.com/nosh-shop/\">Bacon Salted Caramels, Bacon Crack, and Bourbon Bacon Rocky Road\u003c/a> by everyone's favorite local \u003cem>baconiste\u003c/em>, Kai Kronfield of \u003ca href=\"http://twitter.com/noshthis\">Nosh This\u003c/a>. You can turn those three little piggy treats into four even happier pigs by adding a jar of Kronfield's new \u003cstrong>Bacon Salted Caramel Sauce\u003c/strong>, which Kronfield will be selling from the \u003ca href=\"http://www.noshthis.com\">Nosh This\u003c/a> workshop at 2325 3rd St, Ste 326, in San Francisco, only on Valentine's Day. And because nothing's better with bacon than beer (and chocolate!) Kronfield also be selling his sweet bacony goodness at SoMa's \u003ca href=\"http://www.citybeerstore.com/beer-store/events\">City Beer Store\u003c/a> at 6pm on Feb 14 during their Midnight Sun Brewing Company's Alaskan beer tasting. \u003c/p>\n\u003cfigure id=\"attachment_56617\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pandora-pops1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pandora-pops1000.jpg\" alt=\"Pandora Pops. Photo courtesy of Pandora Pops \" width=\"1000\" height=\"750\" class=\"size-full wp-image-56617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pandora Pops. Photo courtesy of Pandora Pops.\u003c/figcaption>\u003c/figure>\n\u003cp>An aphrodisiac in a lollipop? That's the promise of \u003ca href=\"http://www.pandoraspops.com/products.html\">Pandora's Pops\u003c/a>, made with all-natural infusions of va-va-voom herbs and spices. Owner Jena Chambers cooked up her first batches of sexy lollipops on a houseboat in Sausalito. Now, she's got a full \"Boudoir Collection\" of sweet, heart-shaped licks. The pops come in flavors like rose and cardamom, cinnamon spice, ginger and cocoa, jasmine and cardamom, and, yes, even Fifty Shades of Earl Grey, with bergamot and black tea.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Still need a little more inspiration? Meesha Halm offers an \u003ca href=\"http://blog.zagat.com/2013/02/the-ultimate-valentines-day-dining.html?zagatbuzzid=feb12week1&utm_source=blog&utm_medium=email&utm_campaign=blog20130206\">ultimate Valentine's Day dining guide\u003c/a> to Bay Area restaurants, while on Tablehopper, Marcia Gagliardi tracks down some fun \u003ca href=\"http://www.tablehopper.com/socialite/lovey-events-and-sweet-treats-for-valentines-day/\">pop-ups\u003c/a> and more for the day. \u003c/p>\n\n",
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"excerpt": "What's on the menu for this Valentine's Day? Chocolate, of course! Feed your sweetie(s) or your own fine self something sweet from our round-up of delectable, locally made treats.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What's on the menu for Valentine's Day? This year, it's all about the salt, sugar, bacon and beer. And chocolate, of course, in every way from molten to heart-shaped. From sexy lollipops to wine for a cause, feed your sweetie(s) or your own fine self with a pick from our list of delectable local treats.\u003c/p>\n\u003cfigure id=\"attachment_56619\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/RecchiutiheartsinmotionTomSeawell1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/RecchiutiheartsinmotionTomSeawell1000.jpg\" alt=\"Recchiuti Hearts in Motion. Photo: Tom Seawell \" width=\"1000\" height=\"667\" class=\"size-full wp-image-56619\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recchiuti Hearts in Motion. Photo by Tom Seawell.\u003c/figcaption>\u003c/figure>\n\u003cp>Work in the City? Skip the lines at \u003ca href=\"http://www.sees.com\">See's\u003c/a> and nip down to the Ferry Building instead to take your pick of \u003ca href=\"http://www.recchiuti.com\">Recchiuti Confections\u003c/a>' dark and luscious Valentine's Day boxes, made in Dogpatch by owner Michael Recchiuti. Our favorite? \u003ca href=\"http://www.recchiuti.com/264.html\">Hearts in Motion\u003c/a>, a 9-piece box of Recchiuti's signature burnt-caramel truffles, decorated with squiggly hearts on wheels. Perfect for your favorite \u003ca href=\"http://www.sfbike.org\">Bike Coalition\u003c/a> activist! There's also the \u003ca href=\"http://www.recchiuti.com/247.html\">XO Box\u003c/a> of raspberry-Framboise and heart-shaped dark chocolate truffles in a deep crimson box. Or there's always a blindfold and the \u003ca href=\"http://www.recchiuti.com/132.html\">Sauce Duo\u003c/a>, a jar each of the divine \u003cstrong>Extra-Bitter Chocolate Sauce\u003c/strong> and \u003cstrong>Burnt Caramel Sauce.\u003c/strong> Who needs dinner? \u003c/p>\n\u003cp>But if you do, Recchiuti's new \u003ca href=\"http://chocolatelabsf.com/\">Chocolate Lab\u003c/a> is offering a full \u003ca href=\"http://chocolatelabsf.com/menu/\">prix-fixe dinner menu\u003c/a> for Valentine's Day, with champagne sorbet, shellfish ceviche, rack of lamb, with a lavish chocolate dessert to finish.\u003c/p>\n\u003cfigure id=\"attachment_56620\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Aphrodites_Delight_Socola1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Aphrodites_Delight_Socola1000.jpg\" alt=\"Aphrodite's Delight Valentine's Truffles from Socola Chocolatier. Photo courtesy of Socola.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-56620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aphrodite's Delight Valentine's Truffles from Socola Chocolatier. Photo courtesy of Socola.\u003c/figcaption>\u003c/figure>\n\u003cp>There's more burnt caramel and raspberry awaiting your pleasure at \u003ca href=\"http://www.socolachocolates.com/\">Socola Chocolatier\u003c/a>, where the \u003ca href=\"http://www.socolachocolates.com/products/aphrodites-delight-valentines-chocolate-truffles\">Aphrodite's Delight\u003c/a> selection comes in 4-, 12-, and 24-piece boxes, enough to satisfy even the polyamorous among us. This year's box includes \u003cstrong> Hot Lava,\u003c/strong> a raspberry \u003cem>pate de fruit\u003c/em> layered with champagne ganache and enrobed in dark chocolate stamped with the word \"love\" in many languages, paired with \u003cstrong>Burnt Baby Burnt,\u003c/strong> a dark chocolate truffle filled with burnt caramel chocolate ganache and topped with ruby grains of Hawaiian red sea salt. Both pieces are made with local E. Guittard dark chocolate and Straus Creamery organic butter and cream. \u003c/p>\n\u003cp>In the mood to break out the bubbly? Forget the champagne: this year, it's all about the beer (and the chocolate). On Feb 14, from 3pm-8pm, as part of \u003ca href=\"http://www.sfbeerweek.org\">SF Beer Week\u003c/a>, the brand-new Hunters Point brewpub for \u003ca href=\"http://goodbeer.com/wordpress/\">Speakeasy Ales & Lagers\u003c/a> will be tapping four of its limited-release beers, complemented by specially chosen Socola chocolates. Both Rosamunde Sausage Grill in the Mission and Steep Brew in Potrero Hill will also be offering beer and chocolate pairings, while Blackbird on Market Street will be pouring a beer-based cocktail to pair with three different made-in-Dogpatch \u003ca href=\"http://www.barbarybrix.com/\">Barbary Brix\u003c/a> caramels, including everyone's favorites, the \u003cstrong>Salty Dog\u003c/strong> (Balinese sea salt) and the \u003cstrong>Morning Glory\u003c/strong> (maple and bacon). Check out the listings at \u003ca href=\"http://www.sfbeerweek.org/schedule/#region=all&day=feb-14&type=all\">SF Beer Week\u003c/a> for details. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And speaking of salted caramels, San Francisco's \u003ca href=\"http://www.pocodolce.com\">Poco Dolce\u003c/a>, known for its sleek, stylish, salt-topped chocolate tiles, is expanding its brand this year with a luxurious \u003ca href=\"http://www.pocodolce.com/valentines-day/valentines-basket-2013.html\">Valentine's Day chocolate basket\u003c/a> filled with handmade marshmallows, rich bittersweet drinking chocolate, and a box each of sea salt caramels and ganache-filled chocolate hearts.\u003c/p>\n\u003cfigure id=\"attachment_56622\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lovetogivephoto-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lovetogivephoto-final.jpg\" alt=' \"Love to Give\" from Stark Wine and Sonoma Chocolatier. Photo courtesy of Stark Wine.' width=\"400\" class=\"size-full wp-image-56622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Love to Give\" from Stark Wine and Sonoma Chocolatier.\u003cbr>Photo courtesy of Stark Wine.\u003c/figcaption>\u003c/figure>\n\u003cp>Up in Healdsburg, musician-turned-winemaker Christian Stark and his wife and business partner Jen are doing good while making good wine. Their boutique winery, \u003ca href=\"http://www.starkwine.com\">Stark Wine\u003c/a>, is partnering with \u003ca href=\"http://www.sonomachocolatiers.com/\">Sonoma Chocolatiers\u003c/a> to create this year's special \u003ca href=\"https://starkwine.com/store/item/love-to-give\">Love to Give\u003c/a> gift pack, featuring a bottle of Stark Wild red wine (an \"untamed\" 2011 blend of Zinfandel, Grenache, and Petit Syrah) and four different salty, nutty chocolate and caramel indulgences: cinnamon-dusted chocolate-covered organic almonds, salted caramels, smoked sea-salt bites, and a dark chocolate Sonoma Bar, studded with nuts and raisins, in the shape of a bunch of grapes. Available only on their website, the box's $49 price includes shipping within California. 10% of the profits on this (and all other Stark wines) goes directly to \u003ca href=\"http://www.wateraidamerica.org/\">WaterAid\u003c/a>, a non-profit organization that supports and funds clean water and sanitation projects in developing countries. \u003c/p>\n\u003cfigure id=\"attachment_56623\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cowgirl-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cowgirl-final.jpg\" alt=\" Cowgirl Creamery’s Valentine Collection. Photo courtesy of Cowgirl Creamery\" width=\"350\" class=\"size-full wp-image-56623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cowgirl Creamery’s Valentine Collection.\u003cbr>Photo by Michael Woolsey.\u003c/figcaption>\u003c/figure>\n\u003cp>If your honey's taste is more salty than sweet, try Marin's Cowgirl Creamery's \u003ca href=\"http://www.cowgirlcreamery.com/products/the-valentine-collection\">Valentine Collection\u003c/a>, featuring their limited-edition Heart's Desire cheese, Blue Chair Fruit marmalade, Rustic Bakery chocolate cocoa-nib shortbread (with a hint of sea salt), and cheese knives and a bamboo cheese board, all perfect for promising many Pacific Coast picnics to come. It's almost sold out for this year, so grab it while you can! Cowgirl fans might recognize the buttery-rich deliciousness of this cheese. Named after West Marin's \u003ca href=\"http://www.nps.gov/pore/planyourvisit/beaches.htm\">Heart's Desire Beach\u003c/a> overlooking tranquil Tomales Bay, it's a heart-shaped version of the creamery's much-loved triple-cream \u003ca href=\"http://www.cowgirlcreamery.com/our-cheeses/mt-tam\">Mt. Tam\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_56616\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bacon-Crack960.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bacon-Crack960.jpg\" alt=\"Bacon Crack from Nosh This. Photo: Pinckney Templeton\" width=\"600\" class=\"size-full wp-image-56616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon Crack from Nosh This. Photo by Pinckney Templeton.\u003c/figcaption>\u003c/figure>\n\u003cp>And while it's smart to fill the fridge with plenty of fresh-squeezed juice and bacon for the morning after, be sure you'll make it to breakfast by picking up some \u003ca href=\"http://noshthis.com/nosh-shop/\">Bacon Salted Caramels, Bacon Crack, and Bourbon Bacon Rocky Road\u003c/a> by everyone's favorite local \u003cem>baconiste\u003c/em>, Kai Kronfield of \u003ca href=\"http://twitter.com/noshthis\">Nosh This\u003c/a>. You can turn those three little piggy treats into four even happier pigs by adding a jar of Kronfield's new \u003cstrong>Bacon Salted Caramel Sauce\u003c/strong>, which Kronfield will be selling from the \u003ca href=\"http://www.noshthis.com\">Nosh This\u003c/a> workshop at 2325 3rd St, Ste 326, in San Francisco, only on Valentine's Day. And because nothing's better with bacon than beer (and chocolate!) Kronfield also be selling his sweet bacony goodness at SoMa's \u003ca href=\"http://www.citybeerstore.com/beer-store/events\">City Beer Store\u003c/a> at 6pm on Feb 14 during their Midnight Sun Brewing Company's Alaskan beer tasting. \u003c/p>\n\u003cfigure id=\"attachment_56617\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pandora-pops1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pandora-pops1000.jpg\" alt=\"Pandora Pops. Photo courtesy of Pandora Pops \" width=\"1000\" height=\"750\" class=\"size-full wp-image-56617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pandora Pops. Photo courtesy of Pandora Pops.\u003c/figcaption>\u003c/figure>\n\u003cp>An aphrodisiac in a lollipop? That's the promise of \u003ca href=\"http://www.pandoraspops.com/products.html\">Pandora's Pops\u003c/a>, made with all-natural infusions of va-va-voom herbs and spices. Owner Jena Chambers cooked up her first batches of sexy lollipops on a houseboat in Sausalito. Now, she's got a full \"Boudoir Collection\" of sweet, heart-shaped licks. The pops come in flavors like rose and cardamom, cinnamon spice, ginger and cocoa, jasmine and cardamom, and, yes, even Fifty Shades of Earl Grey, with bergamot and black tea.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Still need a little more inspiration? Meesha Halm offers an \u003ca href=\"http://blog.zagat.com/2013/02/the-ultimate-valentines-day-dining.html?zagatbuzzid=feb12week1&utm_source=blog&utm_medium=email&utm_campaign=blog20130206\">ultimate Valentine's Day dining guide\u003c/a> to Bay Area restaurants, while on Tablehopper, Marcia Gagliardi tracks down some fun \u003ca href=\"http://www.tablehopper.com/socialite/lovey-events-and-sweet-treats-for-valentines-day/\">pop-ups\u003c/a> and more for the day. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrating Beer Week With A Bike Ride To Marin Brewing Company!",
"title": "Celebrating Beer Week With A Bike Ride To Marin Brewing Company!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It's now officially \u003ca href=\"http://www.sfbeerweek.org/\" target=\"_blank\">Beer Week\u003c/a> in the Bay Area, and there's nothing my cycling friends love more than their bicycles than beer (well, perhaps \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/22/cruising-for-caffeine/\" target=\"_blank\">coffee\u003c/a> is a close second.) \u003c/p>\n\u003cp>The local bike shop \u003ca href=\"http://pushbikesf.wordpress.com/\" target=\"_blank\">pushbike \u003c/a> organized a fun social ride to the \u003ca href=\"http://www.marinbrewing.com/\" target=\"_blank\">Marin Brewing Company\u003c/a> in Larkspur, and over 30 of us gathered to make the 40-mile round trip to the brewery. It was also a benefit ride for the local cap maker and home brewer \u003ca href=\"http://www.indiegogo.com/chuey/x/205256\" target=\"_blank\">Kachusha \"Chuey\" Munkanta\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/amanda-and-chava.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/amanda-and-chava.jpg\" alt=\"amanda and chava\" width=\"560\" height=\"337\" class=\"alignnone size-full wp-image-56456\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bridge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bridge.jpg\" alt=\"bridge\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56462\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/jorge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/jorge.jpg\" alt=\"jorge\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56473\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After crossing the Golden Gate Bridge, we stopped at \u003ca href=\"http://cibosausalito.com/index.php\" target=\"_blank\">Cibo\u003c/a> in Sausalito for some caffeine (like I said, we love our coffee.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cibo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cibo.jpg\" alt=\"cibo\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56467\">\u003c/a>\u003c/p>\n\u003cp>Cibo's the home of \u003ca href=\"http://cibosausalito.tumblr.com/post/35578468173/we-love-division-of-labor-great-job\" target=\"_blank\">2girl Coffee\u003c/a>, which has some clever descriptions for their assortment of beans.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/coffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/coffee.jpg\" alt=\"2girls coffee\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56468\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cappucino.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cappucino.jpg\" alt=\"cappucino\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56464\">\u003c/a>\u003c/p>\n\u003cp>After getting fueled up, we headed onwards to \"Paradise Loop,\" a scenic and popular route located just past Tiburon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chuey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chuey.jpg\" alt=\"chuey\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56466\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bridget.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bridget.jpg\" alt=\"bridget\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56463\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bay-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bay-3.jpg\" alt=\"bay 3\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56459\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pamela.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pamela.jpg\" alt=\"pamela\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56478\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/zoe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/zoe.jpg\" alt=\"group ride\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56487\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bay.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bay.jpg\" alt=\"bridge\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56461\">\u003c/a>\u003c/p>\n\u003cp>Marin Brewing Company was packed to capacity as it was a beautiful Saturday afternoon.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/marin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/marin.jpg\" alt=\"marin brewing company\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56476\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/marin-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/marin-beer.jpg\" alt=\"marin brewing company\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56475\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/interior-marin-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/interior-marin-beer.jpg\" alt=\"interior marin brewing company\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56472\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bar.jpg\" alt=\"bar\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56457\">\u003c/a>\u003c/p>\n\u003cp>Just behind the bar, there's a window where you can see their selection of fresh beer currently stored on the premises.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9769.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9769.jpg\" alt=\"brewery\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56492\">\u003c/a>\u003c/p>\n\u003cp>They also serve up the usual array of bar food including burgers, sandwiches and wood-fired pizza.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kitchen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kitchen.jpg\" alt=\"kitchen\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56474\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/veggie-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/veggie-burger.jpg\" alt=\"veggie burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56495\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/sandwich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/sandwich.jpg\" alt=\"club sandwich\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56482\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/veggie-pizza.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/veggie-pizza.jpg\" alt=\"veggie pizza\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56486\">\u003c/a>\u003c/p>\n\u003cp>I ordered their Platypus Venom, a strong 10% ABV Imperial Stout (which I had to try since the platypus is my favorite animal) seasoned with star anise and blackstrap molasses. It's a pretty hefty brew that would go well with a dark chocolate dessert. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/platypus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/platypus.jpg\" alt=\"platypus beer\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56479\">\u003c/a>\u003c/p>\n\u003cp>After a leisurely lunch, most folks opted to take the ferry home afterwards from Larkspur. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/group-at-marin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/group-at-marin.jpg\" alt=\"group at marin\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56471\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/eat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/eat.jpg\" alt=\"eating 2\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56469\">\u003c/a>\u003c/p>\n\u003cp>But a small group of us slowly rolled back to SF -- after waiting for our beer buzzes to wear off - so we could spend more time in the warm winter sunshine. Bicycles + beer = bliss!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ride-home.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ride-home.jpg\" alt=\"ride home\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56481\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Marin Brewing Company\u003c/strong>\u003cbr>\nAddress: 1809 Larkspur Landing Circle \u003ca href=\"http://goo.gl/maps/FJ98i\" target=\"_blank\">map\u003c/a>\u003cbr>\nLarkspur, CA 94939\u003cbr>\nPh:(415) 461-4677\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/marinbrewingcompany?fref=ts\" target=\"_blank\">Marin Brewing Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MarinBrewingCo\" target=\"_blank\">@MarinBrewingCo\u003c/a>\u003c/p>\n\u003cp>\u003cem>Chuey is also participating in a free event at the Cervecería de MateVeza this upcoming Monday.\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>Cerveceria & Chuey Collaboration Benefiting the Glen Hay Falconer Foundation\u003c/strong>\u003cbr>\nFebruary 11\u003cbr>\n5:00pm – 9:00pm\u003cbr>\n\"Our good friend and prolific homebrewer Kachusha \"Chuey\" Munkanta came over to brew a Falconer's Flight hopped, yerba mate infused collaboration beer. We brewed only 20 gallons, so get it while you can! Proceeds of our collaboration will benefit the Glen Hay Falconer Foundation, a non-profit organization created to commemorate and celebrate the life, interests, and good works of a well-loved and leading Northwest brewer.\"\u003c/p>\n\u003cp>Address: \u003ca href=\"http://goo.gl/maps/KywQf\" target=\"_blank\">map\u003c/a>\u003cbr>\n\u003ca href=\"http://cerveceriasf.com/\" target=\"_blank\">Cervecería de MateVeza\u003c/a>\u003cbr>\n3801 18th Street\u003cbr>\nSan Francisco, CA 94114\u003cbr>\nPh: (415) 273-9295\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Admission: Free\u003c/p>\n\n",
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"excerpt": "Over 30 of us gathered on a lovely Saturday afternoon to ride to the Marin Brewing Company in Larkspur to kick off SF Beer Week. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's now officially \u003ca href=\"http://www.sfbeerweek.org/\" target=\"_blank\">Beer Week\u003c/a> in the Bay Area, and there's nothing my cycling friends love more than their bicycles than beer (well, perhaps \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/22/cruising-for-caffeine/\" target=\"_blank\">coffee\u003c/a> is a close second.) \u003c/p>\n\u003cp>The local bike shop \u003ca href=\"http://pushbikesf.wordpress.com/\" target=\"_blank\">pushbike \u003c/a> organized a fun social ride to the \u003ca href=\"http://www.marinbrewing.com/\" target=\"_blank\">Marin Brewing Company\u003c/a> in Larkspur, and over 30 of us gathered to make the 40-mile round trip to the brewery. It was also a benefit ride for the local cap maker and home brewer \u003ca href=\"http://www.indiegogo.com/chuey/x/205256\" target=\"_blank\">Kachusha \"Chuey\" Munkanta\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/amanda-and-chava.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/amanda-and-chava.jpg\" alt=\"amanda and chava\" width=\"560\" height=\"337\" class=\"alignnone size-full wp-image-56456\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bridge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bridge.jpg\" alt=\"bridge\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56462\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/jorge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/jorge.jpg\" alt=\"jorge\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56473\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After crossing the Golden Gate Bridge, we stopped at \u003ca href=\"http://cibosausalito.com/index.php\" target=\"_blank\">Cibo\u003c/a> in Sausalito for some caffeine (like I said, we love our coffee.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cibo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cibo.jpg\" alt=\"cibo\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56467\">\u003c/a>\u003c/p>\n\u003cp>Cibo's the home of \u003ca href=\"http://cibosausalito.tumblr.com/post/35578468173/we-love-division-of-labor-great-job\" target=\"_blank\">2girl Coffee\u003c/a>, which has some clever descriptions for their assortment of beans.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/coffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/coffee.jpg\" alt=\"2girls coffee\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56468\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cappucino.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cappucino.jpg\" alt=\"cappucino\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56464\">\u003c/a>\u003c/p>\n\u003cp>After getting fueled up, we headed onwards to \"Paradise Loop,\" a scenic and popular route located just past Tiburon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chuey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chuey.jpg\" alt=\"chuey\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56466\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bridget.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bridget.jpg\" alt=\"bridget\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56463\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bay-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bay-3.jpg\" alt=\"bay 3\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56459\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pamela.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pamela.jpg\" alt=\"pamela\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56478\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/zoe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/zoe.jpg\" alt=\"group ride\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56487\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bay.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bay.jpg\" alt=\"bridge\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56461\">\u003c/a>\u003c/p>\n\u003cp>Marin Brewing Company was packed to capacity as it was a beautiful Saturday afternoon.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/marin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/marin.jpg\" alt=\"marin brewing company\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56476\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/marin-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/marin-beer.jpg\" alt=\"marin brewing company\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56475\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/interior-marin-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/interior-marin-beer.jpg\" alt=\"interior marin brewing company\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56472\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bar.jpg\" alt=\"bar\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56457\">\u003c/a>\u003c/p>\n\u003cp>Just behind the bar, there's a window where you can see their selection of fresh beer currently stored on the premises.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9769.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9769.jpg\" alt=\"brewery\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56492\">\u003c/a>\u003c/p>\n\u003cp>They also serve up the usual array of bar food including burgers, sandwiches and wood-fired pizza.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kitchen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kitchen.jpg\" alt=\"kitchen\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56474\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/veggie-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/veggie-burger.jpg\" alt=\"veggie burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56495\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/sandwich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/sandwich.jpg\" alt=\"club sandwich\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56482\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/veggie-pizza.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/veggie-pizza.jpg\" alt=\"veggie pizza\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56486\">\u003c/a>\u003c/p>\n\u003cp>I ordered their Platypus Venom, a strong 10% ABV Imperial Stout (which I had to try since the platypus is my favorite animal) seasoned with star anise and blackstrap molasses. It's a pretty hefty brew that would go well with a dark chocolate dessert. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/platypus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/platypus.jpg\" alt=\"platypus beer\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56479\">\u003c/a>\u003c/p>\n\u003cp>After a leisurely lunch, most folks opted to take the ferry home afterwards from Larkspur. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/group-at-marin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/group-at-marin.jpg\" alt=\"group at marin\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56471\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/eat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/eat.jpg\" alt=\"eating 2\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56469\">\u003c/a>\u003c/p>\n\u003cp>But a small group of us slowly rolled back to SF -- after waiting for our beer buzzes to wear off - so we could spend more time in the warm winter sunshine. Bicycles + beer = bliss!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ride-home.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ride-home.jpg\" alt=\"ride home\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56481\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Marin Brewing Company\u003c/strong>\u003cbr>\nAddress: 1809 Larkspur Landing Circle \u003ca href=\"http://goo.gl/maps/FJ98i\" target=\"_blank\">map\u003c/a>\u003cbr>\nLarkspur, CA 94939\u003cbr>\nPh:(415) 461-4677\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/marinbrewingcompany?fref=ts\" target=\"_blank\">Marin Brewing Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MarinBrewingCo\" target=\"_blank\">@MarinBrewingCo\u003c/a>\u003c/p>\n\u003cp>\u003cem>Chuey is also participating in a free event at the Cervecería de MateVeza this upcoming Monday.\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>Cerveceria & Chuey Collaboration Benefiting the Glen Hay Falconer Foundation\u003c/strong>\u003cbr>\nFebruary 11\u003cbr>\n5:00pm – 9:00pm\u003cbr>\n\"Our good friend and prolific homebrewer Kachusha \"Chuey\" Munkanta came over to brew a Falconer's Flight hopped, yerba mate infused collaboration beer. We brewed only 20 gallons, so get it while you can! Proceeds of our collaboration will benefit the Glen Hay Falconer Foundation, a non-profit organization created to commemorate and celebrate the life, interests, and good works of a well-loved and leading Northwest brewer.\"\u003c/p>\n\u003cp>Address: \u003ca href=\"http://goo.gl/maps/KywQf\" target=\"_blank\">map\u003c/a>\u003cbr>\n\u003ca href=\"http://cerveceriasf.com/\" target=\"_blank\">Cervecería de MateVeza\u003c/a>\u003cbr>\n3801 18th Street\u003cbr>\nSan Francisco, CA 94114\u003cbr>\nPh: (415) 273-9295\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Admission: Free\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Buy a Live Fish in Oakland Chinatown for a Traditional Chinese New Year's Feast",
"title": "Buy a Live Fish in Oakland Chinatown for a Traditional Chinese New Year's Feast",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I’m surrounded by a dozen huge tanks of handsome swimming fish, including red tilapia, black bass and silver carp at the E&F Market in Oakland Chinatown. My friend, Lisa Li, has graciously agreed to take me on an urban “fishing expedition” to buy a live fish that we will cook for lunch, in the Chinese tradition. Among the many choices of fresh and farmed varieties, she decides on a wild-caught rockfish and points the fishmonger to a tank labeled “gopher” fish. He deftly wields a hand-net and scoops up a lively, mottled brown fellow with spiky fins and bulging blue eyes. We see it wriggling for a moment before a discrete thwack on the other side of the counter dispatches it into a state ready to be cleaned and bagged. Lisa also chooses a farmed sea bass for us to compare the flavors.\u003c/p>\n\u003cfigure id=\"attachment_56371\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/weighing-fish1000b.jpg\" alt=\"Weighing Fish at E&F Market in Oakland Chinatown. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56371\">\u003cfigcaption class=\"wp-caption-text\">Weighing Fish at E&F Market in Oakland Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56389\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/buying-fish10001.jpg\" alt=\"Buying Fish at E&F Market. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56389\">\u003cfigcaption class=\"wp-caption-text\">Buying Fish at E&F Market. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56386\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lisa-li-fish10001.jpg\" alt=\"Lisa Li holding sea bass. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56386\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li holding sea bass. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56363\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fishtank1000.jpg\" alt=\"Fish Tank at E&F Market in Oakland Chinatown. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56363\">\u003cfigcaption class=\"wp-caption-text\">Fish Tank at E&F Market in Oakland Chinatown \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56377\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fishnet600.jpg\" alt=\"Gopher fish in net at E&F Market in Oakland Chinatown. Photo: Wendy Goodfriend\" width=\"600\" height=\"896\" class=\"size-full wp-image-56377\">\u003cfigcaption class=\"wp-caption-text\">Gopher fish in net at E&F Market in Oakland Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56379\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/buyingfish1000a.jpg\" alt=\"Buying Gopher fish at E&F Market \" width=\"1000\" height=\"669\" class=\"size-full wp-image-56379\">\u003cfigcaption class=\"wp-caption-text\">Buying Gopher fish at E&F Market \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56395\" class=\"wp-caption aligncenter\" style=\"max-width: 3872px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/DSC0158.jpg\" alt=\"Lisa Li examines Gopher fish at E&F Market in Oakland Chinatown. Photo: Wendy Goodfriend\" width=\"3872\" height=\"2592\" class=\"size-full wp-image-56395\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li examines Gopher fish at E&F Market in Oakland Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lisa, who grew up in Guangzhou, China, is a world-traveler who enjoys the cuisines of many cultures and together we’ve shared Moroccan tagines and Spanish tapas. She is also happy to expand my knowledge of Chinese cooking and take me along on this shopping trip she makes weekly. “In Chinese culture,” she tells me, “we like to get our protein as close to live as possible.” What could be fresher than a fish that was swimming around less than an hour before you eat it? And for the upcoming Chinese New Year’s Eve feast, a whole fish is the traditional last course. The word for fish \u003cem>yu\u003c/em> also signifies “abundance,” making simply dressed, steamed fish a symbolic and delicious way to end the meal.\u003c/p>\n\u003cp>Although Lisa frequents several Oakland Chinatown fish markets, she decides that this newish, spacious one would be best for me, since it has the biggest selection and its owners speak English.\u003c/p>\n\u003cfigure id=\"attachment_56397\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/finnie-anna-lisa1000.jpg\" alt=\"co-owner of E&F Market Finnie Fung, Anna Mindess, Lisa Li. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56397\">\u003cfigcaption class=\"wp-caption-text\">Co-owner of E&F Market Finnie Fung, Anna Mindess, Lisa Li. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56399\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/finniefung1000.jpg\" alt=\"Co-owner of E&F Market Finnie Fung. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56399\">\u003cfigcaption class=\"wp-caption-text\">Co-owner of E&F Market Finnie Fung \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A petite woman in a fish-emblazoned sweatshirt greets us, adding that we are very lucky to live in California since we have so many local fish to choose from. The co-owner of E&F Market has an impossibly perfect name: Finnie Fung. She grew up with fish, helping her parents on weekends in their \u003ca href=\"http://www.yelp.com/biz/new-sang-chong-market-oakland\">New Sang Chong Market\u003c/a> a half block away. Finnie, age 31, and her husband bought this store, formerly called \u003ca href=\"http://www.yelp.com/biz/hung-wan-market-oakland\">Hung Wan Market\u003c/a>, from her parents and recently changed the name to “E&F” to reflect this new identity (as Eric and Finnie) and also to connect with the younger generation. \u003c/p>\n\u003cblockquote>\u003cp>“Many Americans [who don’t speak Chinese] are frustrated shopping at the older markets in Chinatown. They often think the shopkeepers are being rude,” explains Finnie. “They aren’t being rude on purpose. It’s just that they don’t speak English well. Here we can answer shoppers’ questions about which fish to buy and how to cook them.”\u003c/p>\u003c/blockquote>\n\u003cp>Meanwhile the orange-gloved fishmongers have quickly scaled, cleaned and bagged our two fish. And as we pay, Lisa picks up some other ingredients we’ll need: fresh scallions, ginger and cilantro.\u003c/p>\n\u003cfigure id=\"attachment_56407\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/oakland-chinatown-vegstand10001.jpg\" alt=\"Oakland Chinatown vegetable market. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56407\">\u003cfigcaption class=\"wp-caption-text\">Oakland Chinatown vegetable market \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56405\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pomelo-boy-chinatown-oakland1000.jpg\" alt=\"Pomelos in Oakland Chinatown\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56405\">\u003cfigcaption class=\"wp-caption-text\">Pomelos in Oakland Chinatown \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56408\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tangerine-tree1000.jpg\" alt=\"Tangerine tree at Oakland Chinatown Bazaar. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56408\">\u003cfigcaption class=\"wp-caption-text\">Tangerine tree at Oakland Chinatown Bazaar \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We chose the perfect day to stroll through Oakland Chinatown: the annual New Years Bazaar. As we walk back to the car, we thread our way through bustling streets, lined with piles of green-leafed tangerines, huge hanging pomelos, red and gold chrysanthemums and branches of plum blossoms (all symbolic of good fortune in the new year).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As children scamper by, happily holding brightly colored pinwheels, we join the shoppers examining rows of red and gold lanterns with fluttering tassels, sparkly strings of firecrackers, embroidered fish charms and strands of shiny gold money purses. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"56418,56417,56409,56416\"]\u003c/p>\n\u003cp>Back at Lisa’s house, her husband John helps us quickly shred the scallions as Lisa cuts the peeled ginger into large slices. The classic preparation for the fish is to steam it whole -- “to represent completeness,” Lisa explains. It is essential that the fish is served with head and tail attached to make sure that the coming year has both a good beginning and ending. \u003c/p>\n\u003cfigure id=\"attachment_56420\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/wholefish-steam1000.jpg\" alt=\"Steaming whole fish\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56420\">\u003cfigcaption class=\"wp-caption-text\">Steaming whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56423\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/slicewholefish1000.jpg\" alt=\"Lisa Li slices whole fish. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56423\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li slices whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56422\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cutting-scallions600.jpg\" alt=\"John cuts up scallions for the whole fish. Photo: Wendy Goodfriend\" width=\"600\" height=\"896\" class=\"size-full wp-image-56422\">\u003cfigcaption class=\"wp-caption-text\">John cuts up scallions for the whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56421\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lisa-li-cilantro600.jpg\" alt=\"Lisa Li cleans cilantro for whole fish. Photo: Wendy Goodfriend\" width=\"600\" height=\"896\" class=\"size-full wp-image-56421\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li cleans cilantro for whole fish\u003c/figcaption>\u003c/figure>\n\u003cp>She fills a large pan with water and steamer tray, places the whole fish on a plate atop a pair of chop sticks (“so that the fishy water will run off”), slits the back, so the thicker areas will cook and stuffs the fish with several coins of ginger. The fish will steam for 8 minutes over a high flame. Meanwhile, in another pan she pours some peanut oil and briefly sautés matchstick pieces of ginger and more scallions. When the fish are done, they are ringed with cilantro and topped with the gently sautéed ginger and scallions. Then she pours a generous amount of a special soy sauce for fish. “How much soy sauce are you pouring,” I ask? “Enough to puddle around the bottom of the dish,” she answers.\u003c/p>\n\u003cfigure id=\"attachment_56428\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cooked-fish1000.jpg\" alt=\"Whole cooked fish. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56428\">\u003cfigcaption class=\"wp-caption-text\">Whole cooked fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56427\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cookingscallions-wholefish600.jpg\" alt=\"Lisa Li cooks scallions for whole fish. Photo: Wendy Goodfriend\" width=\"600\" height=\"896\" class=\"size-full wp-image-56427\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li cooks scallions for whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56430\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kimlan600.jpg\" alt=\"Kim Lan Steam Fish Soy Sauce\" width=\"600\" height=\"896\" class=\"size-full wp-image-56430\">\u003cfigcaption class=\"wp-caption-text\">Kim Lan Steam Fish Soy Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56434\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lisa-li-table600.jpg\" alt=\"Lisa Li in front of round table with Chinese New Year foods\" width=\"600\" height=\"896\" class=\"size-full wp-image-56434\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li in front of round table with Chinese New Year foods \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We move to a round dining table edged with a carved dragon and phoenix motif. As Lisa serves us the tender fish, she explains that at New Years Eve dinner, the head of the fish is always pointed towards the oldest or most honored guest. She scoops up more flesh from the bony skeleton, to refill our plates. John, presents her with the cheek, a prized morsel, and tells me the Chinese cultural belief that you never flip the fish over to get to the other side, because if you do, somewhere, a fisherman’s boat will capsize. With two spoons, he deftly extracts the meat from the underside of the fish. Lisa also likes to eat the fish eyes, which she admits have a “different texture.” She remembers her mom telling her that eating the eyes would improve her sight. “Maybe it’s just that in Chinese culture, nothing should be wasted,” she says. “People who don’t eat the head and tail can boil them with the bones and make a nice broth.” We all agree that the wild caught gopher has a more delicate taste, but the texture of the bass is creamier.\u003c/p>\n\u003cp>Another important aspect of Chinese New Year tradition is not to finish the fish course on New Year's Eve, but leave some to be eaten the next day so that the abundance of the \u003cem>yu\u003c/em> will continue into the New Year.\u003c/p>\n\u003cfigure id=\"attachment_56429\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fish-cooked1000.jpg\" alt=\"Piece of cooked whole fish\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56429\">\u003cfigcaption class=\"wp-caption-text\">Piece of cooked whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/e-and-f-market-oakland\" target=\"_blank\">E&F Market\u003c/a>\u003cbr>\n333 8th Street, Oakland\u003cbr>\n(510) 465-1668\u003c/p>\n\n",
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"excerpt": "Lisa Li shows us where to buy live fish in Oakland's Chinatown to prepare a traditional Chinese New Year feast. ",
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"description": "Lisa Li shows us where to buy live fish in Oakland's Chinatown to prepare a traditional Chinese New Year feast. ",
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"headline": "Buy a Live Fish in Oakland Chinatown for a Traditional Chinese New Year's Feast",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m surrounded by a dozen huge tanks of handsome swimming fish, including red tilapia, black bass and silver carp at the E&F Market in Oakland Chinatown. My friend, Lisa Li, has graciously agreed to take me on an urban “fishing expedition” to buy a live fish that we will cook for lunch, in the Chinese tradition. Among the many choices of fresh and farmed varieties, she decides on a wild-caught rockfish and points the fishmonger to a tank labeled “gopher” fish. He deftly wields a hand-net and scoops up a lively, mottled brown fellow with spiky fins and bulging blue eyes. We see it wriggling for a moment before a discrete thwack on the other side of the counter dispatches it into a state ready to be cleaned and bagged. Lisa also chooses a farmed sea bass for us to compare the flavors.\u003c/p>\n\u003cfigure id=\"attachment_56371\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/weighing-fish1000b.jpg\" alt=\"Weighing Fish at E&F Market in Oakland Chinatown. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56371\">\u003cfigcaption class=\"wp-caption-text\">Weighing Fish at E&F Market in Oakland Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56389\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/buying-fish10001.jpg\" alt=\"Buying Fish at E&F Market. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56389\">\u003cfigcaption class=\"wp-caption-text\">Buying Fish at E&F Market. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56386\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lisa-li-fish10001.jpg\" alt=\"Lisa Li holding sea bass. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56386\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li holding sea bass. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56363\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fishtank1000.jpg\" alt=\"Fish Tank at E&F Market in Oakland Chinatown. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56363\">\u003cfigcaption class=\"wp-caption-text\">Fish Tank at E&F Market in Oakland Chinatown \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56377\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fishnet600.jpg\" alt=\"Gopher fish in net at E&F Market in Oakland Chinatown. Photo: Wendy Goodfriend\" width=\"600\" height=\"896\" class=\"size-full wp-image-56377\">\u003cfigcaption class=\"wp-caption-text\">Gopher fish in net at E&F Market in Oakland Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56379\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/buyingfish1000a.jpg\" alt=\"Buying Gopher fish at E&F Market \" width=\"1000\" height=\"669\" class=\"size-full wp-image-56379\">\u003cfigcaption class=\"wp-caption-text\">Buying Gopher fish at E&F Market \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56395\" class=\"wp-caption aligncenter\" style=\"max-width: 3872px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/DSC0158.jpg\" alt=\"Lisa Li examines Gopher fish at E&F Market in Oakland Chinatown. Photo: Wendy Goodfriend\" width=\"3872\" height=\"2592\" class=\"size-full wp-image-56395\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li examines Gopher fish at E&F Market in Oakland Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lisa, who grew up in Guangzhou, China, is a world-traveler who enjoys the cuisines of many cultures and together we’ve shared Moroccan tagines and Spanish tapas. She is also happy to expand my knowledge of Chinese cooking and take me along on this shopping trip she makes weekly. “In Chinese culture,” she tells me, “we like to get our protein as close to live as possible.” What could be fresher than a fish that was swimming around less than an hour before you eat it? And for the upcoming Chinese New Year’s Eve feast, a whole fish is the traditional last course. The word for fish \u003cem>yu\u003c/em> also signifies “abundance,” making simply dressed, steamed fish a symbolic and delicious way to end the meal.\u003c/p>\n\u003cp>Although Lisa frequents several Oakland Chinatown fish markets, she decides that this newish, spacious one would be best for me, since it has the biggest selection and its owners speak English.\u003c/p>\n\u003cfigure id=\"attachment_56397\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/finnie-anna-lisa1000.jpg\" alt=\"co-owner of E&F Market Finnie Fung, Anna Mindess, Lisa Li. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56397\">\u003cfigcaption class=\"wp-caption-text\">Co-owner of E&F Market Finnie Fung, Anna Mindess, Lisa Li. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56399\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/finniefung1000.jpg\" alt=\"Co-owner of E&F Market Finnie Fung. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56399\">\u003cfigcaption class=\"wp-caption-text\">Co-owner of E&F Market Finnie Fung \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A petite woman in a fish-emblazoned sweatshirt greets us, adding that we are very lucky to live in California since we have so many local fish to choose from. The co-owner of E&F Market has an impossibly perfect name: Finnie Fung. She grew up with fish, helping her parents on weekends in their \u003ca href=\"http://www.yelp.com/biz/new-sang-chong-market-oakland\">New Sang Chong Market\u003c/a> a half block away. Finnie, age 31, and her husband bought this store, formerly called \u003ca href=\"http://www.yelp.com/biz/hung-wan-market-oakland\">Hung Wan Market\u003c/a>, from her parents and recently changed the name to “E&F” to reflect this new identity (as Eric and Finnie) and also to connect with the younger generation. \u003c/p>\n\u003cblockquote>\u003cp>“Many Americans [who don’t speak Chinese] are frustrated shopping at the older markets in Chinatown. They often think the shopkeepers are being rude,” explains Finnie. “They aren’t being rude on purpose. It’s just that they don’t speak English well. Here we can answer shoppers’ questions about which fish to buy and how to cook them.”\u003c/p>\u003c/blockquote>\n\u003cp>Meanwhile the orange-gloved fishmongers have quickly scaled, cleaned and bagged our two fish. And as we pay, Lisa picks up some other ingredients we’ll need: fresh scallions, ginger and cilantro.\u003c/p>\n\u003cfigure id=\"attachment_56407\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/oakland-chinatown-vegstand10001.jpg\" alt=\"Oakland Chinatown vegetable market. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56407\">\u003cfigcaption class=\"wp-caption-text\">Oakland Chinatown vegetable market \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56405\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pomelo-boy-chinatown-oakland1000.jpg\" alt=\"Pomelos in Oakland Chinatown\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56405\">\u003cfigcaption class=\"wp-caption-text\">Pomelos in Oakland Chinatown \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56408\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tangerine-tree1000.jpg\" alt=\"Tangerine tree at Oakland Chinatown Bazaar. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56408\">\u003cfigcaption class=\"wp-caption-text\">Tangerine tree at Oakland Chinatown Bazaar \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We chose the perfect day to stroll through Oakland Chinatown: the annual New Years Bazaar. As we walk back to the car, we thread our way through bustling streets, lined with piles of green-leafed tangerines, huge hanging pomelos, red and gold chrysanthemums and branches of plum blossoms (all symbolic of good fortune in the new year).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As children scamper by, happily holding brightly colored pinwheels, we join the shoppers examining rows of red and gold lanterns with fluttering tassels, sparkly strings of firecrackers, embroidered fish charms and strands of shiny gold money purses. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Back at Lisa’s house, her husband John helps us quickly shred the scallions as Lisa cuts the peeled ginger into large slices. The classic preparation for the fish is to steam it whole -- “to represent completeness,” Lisa explains. It is essential that the fish is served with head and tail attached to make sure that the coming year has both a good beginning and ending. \u003c/p>\n\u003cfigure id=\"attachment_56420\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/wholefish-steam1000.jpg\" alt=\"Steaming whole fish\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56420\">\u003cfigcaption class=\"wp-caption-text\">Steaming whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56423\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/slicewholefish1000.jpg\" alt=\"Lisa Li slices whole fish. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56423\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li slices whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56422\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cutting-scallions600.jpg\" alt=\"John cuts up scallions for the whole fish. Photo: Wendy Goodfriend\" width=\"600\" height=\"896\" class=\"size-full wp-image-56422\">\u003cfigcaption class=\"wp-caption-text\">John cuts up scallions for the whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56421\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lisa-li-cilantro600.jpg\" alt=\"Lisa Li cleans cilantro for whole fish. Photo: Wendy Goodfriend\" width=\"600\" height=\"896\" class=\"size-full wp-image-56421\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li cleans cilantro for whole fish\u003c/figcaption>\u003c/figure>\n\u003cp>She fills a large pan with water and steamer tray, places the whole fish on a plate atop a pair of chop sticks (“so that the fishy water will run off”), slits the back, so the thicker areas will cook and stuffs the fish with several coins of ginger. The fish will steam for 8 minutes over a high flame. Meanwhile, in another pan she pours some peanut oil and briefly sautés matchstick pieces of ginger and more scallions. When the fish are done, they are ringed with cilantro and topped with the gently sautéed ginger and scallions. Then she pours a generous amount of a special soy sauce for fish. “How much soy sauce are you pouring,” I ask? “Enough to puddle around the bottom of the dish,” she answers.\u003c/p>\n\u003cfigure id=\"attachment_56428\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cooked-fish1000.jpg\" alt=\"Whole cooked fish. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56428\">\u003cfigcaption class=\"wp-caption-text\">Whole cooked fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56427\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cookingscallions-wholefish600.jpg\" alt=\"Lisa Li cooks scallions for whole fish. Photo: Wendy Goodfriend\" width=\"600\" height=\"896\" class=\"size-full wp-image-56427\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li cooks scallions for whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56430\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kimlan600.jpg\" alt=\"Kim Lan Steam Fish Soy Sauce\" width=\"600\" height=\"896\" class=\"size-full wp-image-56430\">\u003cfigcaption class=\"wp-caption-text\">Kim Lan Steam Fish Soy Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56434\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lisa-li-table600.jpg\" alt=\"Lisa Li in front of round table with Chinese New Year foods\" width=\"600\" height=\"896\" class=\"size-full wp-image-56434\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li in front of round table with Chinese New Year foods \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We move to a round dining table edged with a carved dragon and phoenix motif. As Lisa serves us the tender fish, she explains that at New Years Eve dinner, the head of the fish is always pointed towards the oldest or most honored guest. She scoops up more flesh from the bony skeleton, to refill our plates. John, presents her with the cheek, a prized morsel, and tells me the Chinese cultural belief that you never flip the fish over to get to the other side, because if you do, somewhere, a fisherman’s boat will capsize. With two spoons, he deftly extracts the meat from the underside of the fish. Lisa also likes to eat the fish eyes, which she admits have a “different texture.” She remembers her mom telling her that eating the eyes would improve her sight. “Maybe it’s just that in Chinese culture, nothing should be wasted,” she says. “People who don’t eat the head and tail can boil them with the bones and make a nice broth.” We all agree that the wild caught gopher has a more delicate taste, but the texture of the bass is creamier.\u003c/p>\n\u003cp>Another important aspect of Chinese New Year tradition is not to finish the fish course on New Year's Eve, but leave some to be eaten the next day so that the abundance of the \u003cem>yu\u003c/em> will continue into the New Year.\u003c/p>\n\u003cfigure id=\"attachment_56429\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fish-cooked1000.jpg\" alt=\"Piece of cooked whole fish\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56429\">\u003cfigcaption class=\"wp-caption-text\">Piece of cooked whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/e-and-f-market-oakland\" target=\"_blank\">E&F Market\u003c/a>\u003cbr>\n333 8th Street, Oakland\u003cbr>\n(510) 465-1668\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Coastal Italian Fare Comes to Jack London Square with Lungomare",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lungomare-ext.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lungomare-ext.jpg\" alt=\"lungomare exterior\" width=\"314\" height=\"560\" class=\"alignleft size-full wp-image-56229\">\u003c/a>\u003c/p>\n\u003cp>I've \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/18/getting-drunk-on-swine-at-chop-bars-pig-roast-party/\" target=\"_blank\">said before\u003c/a> that \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a> is one of my all-time favorite restaurants in Oakland -- especially when I don't want to stray too far from home to get a savory cheeseburger or a cast iron skillet brimming with mac-and-cheese. So when I heard that one of the co-owners, Chris Pastena, was branching out to open \u003ca href=\"http://lungomareoakland.com/\" target=\"_blank\">Lungomare\u003c/a> in Jack London Square (along with partners Tom Henderson and Temoor Noor of Oakland's \u003ca href=\"http://www.grandtavern.net/\" target=\"_blank\">Grand Tavern\u003c/a>), I couldn't wait to book a reservation. \u003c/p>\n\u003cp>Lungomare means “waterfront” or “promenade” in Italian, and the restaurant occupies the former space of Miss Pearl's Jam House & Lounge. Bay Area Bites editor Wendy Goodfriend and I stopped by yesterday evening for their opening night dinner service.\u003c/p>\n\u003cp>Via email, Pastena said the inspiration behind his new venture was a trip he took to Italy two years prior. He journeyed along the coast and felt that the climates and food were similar to the Bay Area and thus could source comparable ingredients locally. \u003c/p>\n\u003cp>The spacious 120-seat restaurant -- with an additional 80 seats in the outdoor patio -- is adjacent to the Waterfront Hotel. While its newly renovated interior has removed all traces of its Caribbean predecessor, it now has the generic, rather bland ambiance that one would expect to find in a hotel restaurant. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room.jpg\" alt=\"dining room\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56221\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/patio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/patio.jpg\" alt=\"patio\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56231\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-2.jpg\" alt=\"lungomare dining room\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56219\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lounge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lounge.jpg\" alt=\"lounge\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56228\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bar.jpg\" alt=\"bar\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56217\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-3.jpg\" alt=\"lungomare dining room\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56220\">\u003c/a>\u003c/p>\n\u003cp>It's quite a different feel from the rustic, intimate atmosphere of Chop Bar, but Pastena is hoping to cater to both locals and tourists with this spot. \"I enjoy Jack London Square as a business owner and resident and feel that the more we can expose people to this great area the better.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-75-cocktail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-75-cocktail.jpg\" alt=\"italian 75 cocktail\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56225\">\u003c/a>\u003c/p>\n\u003cp>I kicked things off with the cocktail \"Italian 75,\" devised by bar manager Paul Christensen formerly of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/10/let-them-cook-for-you-haven/\" target=\"_blank\">Haven\u003c/a>: Col di Rocca prosecco, \u003ca href=\"http://en.wikipedia.org/wiki/Cocchi_Americano\" target=\"_blank\">Cocchi Americano\u003c/a>, lemoncello and kumquat bitters ($9). It was a rather unmemorable cocktail that was neither sweet nor dry and tasted only faintly of the lemoncello. \u003c/p>\n\u003cp>Housemade fountain sodas, spirits, wines from Italy, Portugal and Argentina as well as an assortment of international beers round out the restaurant's liquid offerings -- including special custom beers made by the neighboring \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>. \u003c/p>\n\u003cp>Chef Craig DiFonzo, previously of the now-shuttered Cantinetto Piero, researched Italian cooking techniques and has filled the menu with dishes that evoke Tuscany and Liguria: handmade pasta, seafood and shellfish, cured meats and wood-fired pizzas. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-station.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-station.jpg\" alt=\"fish station\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56222\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-station.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-station.jpg\" alt=\"pizza station\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56233\">\u003c/a>\u003c/p>\n\u003cp>The fluke crudo accompanied with grapefruit and mint ($8) was by far the most flavorful course we sampled over the course of our meal. Dressed in a rich, fruity olive oil and a sprinkling of sea salt, the simple dish shone on the merits of its tasty ingredients. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fluke-crudo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fluke-crudo.jpg\" alt=\"fluke crudo\" width=\"560\" height=\"359\" class=\"alignleft size-full wp-image-56223\">\u003c/a>\u003c/p>\n\u003cp>The mussels with chickpeas and Tuscan kale served in a tomato broth seasoned with Calabrian chili, however, lacked the freshness of our appetizer ($11). The chickpeas were undercooked and didn't pair well with the shellfish; we left most of them behind in the bowl as we made our way through the mussels. We weren't tempted to sop up the broth with the buttered toast, which is usually one of the highlights of ordering this dish. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mussels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mussels.jpg\" alt=\"mussels\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-56230\">\u003c/a>\u003c/p>\n\u003cp>The lamb meatball pizza with sweet peppers, Calabrian chili, fresh mozzarella and goat cheese (which was omitted from the description on the menu) was far too salty, but the light and airy crust was cooked to perfection ($14). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza.jpg\" alt=\"lamb sausage pizza\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56234\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-slice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-slice.jpg\" alt=\"lamb sausage pizza slice\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56232\">\u003c/a>\u003c/p>\n\u003cp>I moved onto my next drink, the \"Italian Job,\" mixed with Rittenhouse rye, \u003ca href=\"http://www.nocino.com/nocino.shtml\" target=\"_blank\">Christina Nocino\u003c/a>, coffee \u003ca href=\"http://en.wikipedia.org/wiki/Falernum\" target=\"_blank\">falernum\u003c/a> and chocolate bitters ($11). It was the complete opposite of my first cocktail; heavy on the rye, I couldn't discern between the different notes of walnut, chocolate and coffee -- it was a muddled and overpowering drink. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-job.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-job.jpg\" alt=\"italian job cocktail\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56226\">\u003c/a>\u003c/p>\n\u003cp>A pillowy-soft gnocchi, surrounded by a rich pork cheek ragu, golden raisins and pine nuts was a bit pricey ($16) for the size of the serving but was buttery and delicious.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/gnocchi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/gnocchi.jpg\" alt=\"pork ragu gnocchi\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56224\">\u003c/a>\u003c/p>\n\u003cp>The big disappointment of the night was our main entree, the Berkshire porchetta with caramelized sunchokes, farro and chard ($22). I consider \u003ca href=\"http://www.roliroti.com/\" target=\"_blank\">Roli Roti's juicy version with an abundance of crispy skin\u003c/a> to be the gold standard of locally-produced porchetta. Lungomare's version was slightly dry, uniform in taste and texture and underwhelming in flavor. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/porchetta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/porchetta.jpg\" alt=\"porchetta\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56235\">\u003c/a>\u003c/p>\n\u003cp>The dessert selection was a typical array of Italian confections -- cheesecake, apple tart or panna cotta -- so we chose the chocolate mousse-like budino with salted caramel and sea salt ($8). It was perfectly adequate, though certainly not a stellar conclusion to our meal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dessert.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dessert.jpg\" alt=\"dessert\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56218\">\u003c/a>\u003c/p>\n\u003cp>Throughout the evening, the smooth sounds of Dean Martin crooned from the overhead speakers. We were expecting a live performance from \u003ca href=\"http://www.karynpaige.com/\" target=\"_blank\">Karyn Paige\u003c/a> and the Scoundrels, but they were nowhere to be seen; perhaps they'll make an appearance during the remainder of the opening weekend festivities. \u003c/p>\n\u003cp>While our first impressions of Lungomare are that the food -- as well as the service, which alternated between attentive and spotty -- will continue to evolve over time as they find the flow of their new locale. I hope it eventually equals the steadfast charm of Chop Bar and becomes a mainstay of the Jack London Square culinary scene. \u003c/p>\n\u003cp>And Lungomare is only the first of several projects on Pastena's plate; two other places are in the works in the next two years: Tribune Tavern will open in the ground floor of the Tribune Tower this spring, and he plans to open a fine-dining Mexican restaurant in the Uptown neighborhood in 2014. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://lungomareoakland.com/\" target=\"_blank\">Lungomare\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/G3iPY\" target=\"_blank\">Map\u003c/a>\u003cbr>\nOne Broadway\u003cbr>\nOakland,CA\u003cbr>\nPh: 510-444‐7171\u003c/p>\n\u003cp>\u003cstrong>Schedule:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Lungomare Grand Opening Weekend Schedule\u003c/em>\u003c/p>\n\u003cp>Friday, February 8: dinner, 5:30–11:00 PM; lounge 5:30PM–1:30AM\u003cbr>\nSaturday, February 9: dinner, 5:30–11:00 PM; lounge 5:30PM–1:30AM\u003cbr>\nSunday, February 10: dinner, 5:30–10:00 PM\u003c/p>\n\u003cp>\u003cem>Reservations are recommended and can be made online, as the restaurant will have limited seating for the opening weekend.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Regular hours begin Monday, Feb. 11, serving breakfast (in the cafe), lunch and dinner seven days a week. \u003c/em>\u003c/p>\n\u003cp>Monday-‐Thursday:\u003cbr>\nLunch 11am-‐3pm; Mid-Day 3pm-‐5:30pm; Dinner 5:30pm-‐10pm\u003cbr>\nThurs - Sat 11am to 11pm\u003cbr>\nFriday: same hours, dinner until 11pm\u003cbr>\nSaturday & Sunday: Brunch 8am-‐3pm; Mid-‐Day 3pm-‐5:30pm\u003cbr>\nSaturday dinner 5:30pm-‐11pm; Sunday dinner: 5:30pm-‐10pm\u003c/p>\n\u003cp>Cafe Hours:\u003cbr>\nMonday-‐Friday, 7am-‐2pm;\u003cbr>\nSaturday & Sunday, 8am-‐3pm\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Lungomare/487570204611097\">Lungomare\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/LungomareOakJLS\">@LungomareOakJLS\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "55625 http://blogs.kqed.org/bayareabites/?p=55625",
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"excerpt": "A first impression of Lungomare, Jack London Square's new Italian-inspired restaurant from Chop Bar's Chris Pastena.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lungomare-ext.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lungomare-ext.jpg\" alt=\"lungomare exterior\" width=\"314\" height=\"560\" class=\"alignleft size-full wp-image-56229\">\u003c/a>\u003c/p>\n\u003cp>I've \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/18/getting-drunk-on-swine-at-chop-bars-pig-roast-party/\" target=\"_blank\">said before\u003c/a> that \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a> is one of my all-time favorite restaurants in Oakland -- especially when I don't want to stray too far from home to get a savory cheeseburger or a cast iron skillet brimming with mac-and-cheese. So when I heard that one of the co-owners, Chris Pastena, was branching out to open \u003ca href=\"http://lungomareoakland.com/\" target=\"_blank\">Lungomare\u003c/a> in Jack London Square (along with partners Tom Henderson and Temoor Noor of Oakland's \u003ca href=\"http://www.grandtavern.net/\" target=\"_blank\">Grand Tavern\u003c/a>), I couldn't wait to book a reservation. \u003c/p>\n\u003cp>Lungomare means “waterfront” or “promenade” in Italian, and the restaurant occupies the former space of Miss Pearl's Jam House & Lounge. Bay Area Bites editor Wendy Goodfriend and I stopped by yesterday evening for their opening night dinner service.\u003c/p>\n\u003cp>Via email, Pastena said the inspiration behind his new venture was a trip he took to Italy two years prior. He journeyed along the coast and felt that the climates and food were similar to the Bay Area and thus could source comparable ingredients locally. \u003c/p>\n\u003cp>The spacious 120-seat restaurant -- with an additional 80 seats in the outdoor patio -- is adjacent to the Waterfront Hotel. While its newly renovated interior has removed all traces of its Caribbean predecessor, it now has the generic, rather bland ambiance that one would expect to find in a hotel restaurant. \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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room.jpg\" alt=\"dining room\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56221\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/patio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/patio.jpg\" alt=\"patio\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56231\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-2.jpg\" alt=\"lungomare dining room\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56219\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lounge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lounge.jpg\" alt=\"lounge\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56228\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bar.jpg\" alt=\"bar\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56217\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-3.jpg\" alt=\"lungomare dining room\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56220\">\u003c/a>\u003c/p>\n\u003cp>It's quite a different feel from the rustic, intimate atmosphere of Chop Bar, but Pastena is hoping to cater to both locals and tourists with this spot. \"I enjoy Jack London Square as a business owner and resident and feel that the more we can expose people to this great area the better.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-75-cocktail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-75-cocktail.jpg\" alt=\"italian 75 cocktail\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56225\">\u003c/a>\u003c/p>\n\u003cp>I kicked things off with the cocktail \"Italian 75,\" devised by bar manager Paul Christensen formerly of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/10/let-them-cook-for-you-haven/\" target=\"_blank\">Haven\u003c/a>: Col di Rocca prosecco, \u003ca href=\"http://en.wikipedia.org/wiki/Cocchi_Americano\" target=\"_blank\">Cocchi Americano\u003c/a>, lemoncello and kumquat bitters ($9). It was a rather unmemorable cocktail that was neither sweet nor dry and tasted only faintly of the lemoncello. \u003c/p>\n\u003cp>Housemade fountain sodas, spirits, wines from Italy, Portugal and Argentina as well as an assortment of international beers round out the restaurant's liquid offerings -- including special custom beers made by the neighboring \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>. \u003c/p>\n\u003cp>Chef Craig DiFonzo, previously of the now-shuttered Cantinetto Piero, researched Italian cooking techniques and has filled the menu with dishes that evoke Tuscany and Liguria: handmade pasta, seafood and shellfish, cured meats and wood-fired pizzas. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-station.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-station.jpg\" alt=\"fish station\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56222\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-station.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-station.jpg\" alt=\"pizza station\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56233\">\u003c/a>\u003c/p>\n\u003cp>The fluke crudo accompanied with grapefruit and mint ($8) was by far the most flavorful course we sampled over the course of our meal. Dressed in a rich, fruity olive oil and a sprinkling of sea salt, the simple dish shone on the merits of its tasty ingredients. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fluke-crudo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fluke-crudo.jpg\" alt=\"fluke crudo\" width=\"560\" height=\"359\" class=\"alignleft size-full wp-image-56223\">\u003c/a>\u003c/p>\n\u003cp>The mussels with chickpeas and Tuscan kale served in a tomato broth seasoned with Calabrian chili, however, lacked the freshness of our appetizer ($11). The chickpeas were undercooked and didn't pair well with the shellfish; we left most of them behind in the bowl as we made our way through the mussels. We weren't tempted to sop up the broth with the buttered toast, which is usually one of the highlights of ordering this dish. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mussels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mussels.jpg\" alt=\"mussels\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-56230\">\u003c/a>\u003c/p>\n\u003cp>The lamb meatball pizza with sweet peppers, Calabrian chili, fresh mozzarella and goat cheese (which was omitted from the description on the menu) was far too salty, but the light and airy crust was cooked to perfection ($14). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza.jpg\" alt=\"lamb sausage pizza\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56234\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-slice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-slice.jpg\" alt=\"lamb sausage pizza slice\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56232\">\u003c/a>\u003c/p>\n\u003cp>I moved onto my next drink, the \"Italian Job,\" mixed with Rittenhouse rye, \u003ca href=\"http://www.nocino.com/nocino.shtml\" target=\"_blank\">Christina Nocino\u003c/a>, coffee \u003ca href=\"http://en.wikipedia.org/wiki/Falernum\" target=\"_blank\">falernum\u003c/a> and chocolate bitters ($11). It was the complete opposite of my first cocktail; heavy on the rye, I couldn't discern between the different notes of walnut, chocolate and coffee -- it was a muddled and overpowering drink. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-job.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-job.jpg\" alt=\"italian job cocktail\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56226\">\u003c/a>\u003c/p>\n\u003cp>A pillowy-soft gnocchi, surrounded by a rich pork cheek ragu, golden raisins and pine nuts was a bit pricey ($16) for the size of the serving but was buttery and delicious.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/gnocchi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/gnocchi.jpg\" alt=\"pork ragu gnocchi\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56224\">\u003c/a>\u003c/p>\n\u003cp>The big disappointment of the night was our main entree, the Berkshire porchetta with caramelized sunchokes, farro and chard ($22). I consider \u003ca href=\"http://www.roliroti.com/\" target=\"_blank\">Roli Roti's juicy version with an abundance of crispy skin\u003c/a> to be the gold standard of locally-produced porchetta. Lungomare's version was slightly dry, uniform in taste and texture and underwhelming in flavor. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/porchetta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/porchetta.jpg\" alt=\"porchetta\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56235\">\u003c/a>\u003c/p>\n\u003cp>The dessert selection was a typical array of Italian confections -- cheesecake, apple tart or panna cotta -- so we chose the chocolate mousse-like budino with salted caramel and sea salt ($8). It was perfectly adequate, though certainly not a stellar conclusion to our meal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dessert.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dessert.jpg\" alt=\"dessert\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56218\">\u003c/a>\u003c/p>\n\u003cp>Throughout the evening, the smooth sounds of Dean Martin crooned from the overhead speakers. We were expecting a live performance from \u003ca href=\"http://www.karynpaige.com/\" target=\"_blank\">Karyn Paige\u003c/a> and the Scoundrels, but they were nowhere to be seen; perhaps they'll make an appearance during the remainder of the opening weekend festivities. \u003c/p>\n\u003cp>While our first impressions of Lungomare are that the food -- as well as the service, which alternated between attentive and spotty -- will continue to evolve over time as they find the flow of their new locale. I hope it eventually equals the steadfast charm of Chop Bar and becomes a mainstay of the Jack London Square culinary scene. \u003c/p>\n\u003cp>And Lungomare is only the first of several projects on Pastena's plate; two other places are in the works in the next two years: Tribune Tavern will open in the ground floor of the Tribune Tower this spring, and he plans to open a fine-dining Mexican restaurant in the Uptown neighborhood in 2014. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://lungomareoakland.com/\" target=\"_blank\">Lungomare\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/G3iPY\" target=\"_blank\">Map\u003c/a>\u003cbr>\nOne Broadway\u003cbr>\nOakland,CA\u003cbr>\nPh: 510-444‐7171\u003c/p>\n\u003cp>\u003cstrong>Schedule:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Lungomare Grand Opening Weekend Schedule\u003c/em>\u003c/p>\n\u003cp>Friday, February 8: dinner, 5:30–11:00 PM; lounge 5:30PM–1:30AM\u003cbr>\nSaturday, February 9: dinner, 5:30–11:00 PM; lounge 5:30PM–1:30AM\u003cbr>\nSunday, February 10: dinner, 5:30–10:00 PM\u003c/p>\n\u003cp>\u003cem>Reservations are recommended and can be made online, as the restaurant will have limited seating for the opening weekend.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Regular hours begin Monday, Feb. 11, serving breakfast (in the cafe), lunch and dinner seven days a week. \u003c/em>\u003c/p>\n\u003cp>Monday-‐Thursday:\u003cbr>\nLunch 11am-‐3pm; Mid-Day 3pm-‐5:30pm; Dinner 5:30pm-‐10pm\u003cbr>\nThurs - Sat 11am to 11pm\u003cbr>\nFriday: same hours, dinner until 11pm\u003cbr>\nSaturday & Sunday: Brunch 8am-‐3pm; Mid-‐Day 3pm-‐5:30pm\u003cbr>\nSaturday dinner 5:30pm-‐11pm; Sunday dinner: 5:30pm-‐10pm\u003c/p>\n\u003cp>Cafe Hours:\u003cbr>\nMonday-‐Friday, 7am-‐2pm;\u003cbr>\nSaturday & Sunday, 8am-‐3pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Lungomare/487570204611097\">Lungomare\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/LungomareOakJLS\">@LungomareOakJLS\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SF Beer Week: 6 New Craft Brewers On Our Radar",
"title": "SF Beer Week: 6 New Craft Brewers On Our Radar",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-1.jpg\" alt=\"Bottles of Beer\" width=\"1000\" height=\"759\" class=\"aligncenter size-full wp-image-56118\">\u003c/a>\u003c/p>\n\u003cp>Many say that interest in home brewing has never been greater, with the quality of that home brew never better. Amid this soaring popularity, we're seeing the beginning of a wave of home brewers in the Bay Area going pro. \u003c/p>\n\u003cp>In honor of \u003ca href=\"http://www.sfbeerweek.org/\" title=\"SF Beer Week\">SF Beer Week\u003c/a>, which kicks off Friday, we're taking a look at some of the newcomers who have made the leap to professional brewing in the past year. From Capitola to Novato, Walnut Creek to South San Francisco, they are changing careers or launching second ones while continuing to work full time until the day when beer making may finally pay all the bills.\u003c/p>\n\u003cp>Several have science or engineering backgrounds. Some launched quietly following months, or sometimes years, of planning and plotting, raising capital and navigating the licensing process. Others, including Pine Street Brewery and Armstrong Brewing Co. this year, and Moksha in 2012, chose to make a splash and their formal debut during SF Beer Week, the pioneering beer celebration that has grown from 70 events to roughly 375 throughout the Bay Area over the past five years. \u003c/p>\n\u003cp>There is no doubt that it's an exciting time to be a beer drinker, but these six start-ups show it may be an even better time to become the brewer. \u003c/p>\n\u003cfigure id=\"attachment_56119\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-2-ARMSTRONG.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-2-ARMSTRONG.jpg\" alt=\"Nick Armstrong with the blackboard of beers available on tap in the tasting room at Armstrong Brewing Co. in South San Francisco.\" width=\"1000\" height=\"676\" class=\"size-full wp-image-56119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nick Armstrong with the blackboard of beers available on tap in the tasting room at Armstrong Brewing Co. in South San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://armstrongbrewing.com/\" title=\"Armstrong Brewing Company\" target=\"_blank\">Armstrong Brewing Co.\u003c/a>, South San Francisco\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nick Armstrong stealthily opened Armstrong Brewing Co. in a South San Francisco industrial park in November with Pat Hinterberger and Ben Colombo. There was little marketing involved beyond a website, Facebook page and mailing list full of his buddies from Genentech, where Armstrong still works full time. \u003c/p>\n\u003cp>Using a two-barrel system, the tiny Armstrong Brewery focuses on English and Belgian-style beers, including a malty English Northern brown, a fruity dubbel and a barrel-aged stout. Aside from the beers, it's worth paying attention to Armstrong's financing model. The brewery offers a CSA-style club where members commit to buying six bottles of new barrel releases every three to four months at a cost of $60-$75. So far, he's got 30 members. Armstrong has also partnered with North Carolina State University to try to crack the code for low-gluten beer using a gluten extraction process. If viable, Armstrong may be able to create low-gluten versions of his entire beer lineup.\u003c/p>\n\u003cul>\n\u003cli>Where to find Armstrong Brewery's beer: The Armstrong Brewery in South San Francisco and the \u003ca href=\"http://www.alearsenal.com/\" title=\"Ale Arsenal\" target=\"_blank\">Ale Arsenal\u003c/a> in San Carlos.\u003c/li>\n\u003cli>The brewer's personal favorite: Oatmeal porter, a dark English ale with a silky mouthfeel and caramel and toffee notes.\u003c/li>\n\u003cli>SF Beer Week events with Armstrong Brewing: Grand opening launch party with food and live music on February 16 at the tasting room.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56120\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-3-BELTANE.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-3-BELTANE.jpg\" alt='Alan Atha, a self-described \"hop head,\" left a career as a cycling coach and personal trainer to open Beltane Brewing with partner Cathy Portje.' width=\"1000\" height=\"702\" class=\"size-full wp-image-56120\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alan Atha, a self-described \"hop head,\" left a career as a cycling coach and personal trainer to open Beltane Brewing with partner Cathy Portje.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.beltanebrewing.com/\" title=\"Beltane Brewing\" target=\"_blank\">Beltane Brewing\u003c/a>, Novato\u003c/strong>\u003c/p>\n\u003cp>Alan Atha hit the scene at SF Beer Week two years ago as part of a showcase of nanobreweries that had aspirations of one day going pro. Atha finally became legal last fall, transitioning from cycling coach and personal trainer to head brewer of his own operation, which is the only way the 62-year old says he could have gotten into commercial brewing. \"At my age, nobody would hire me,\" he says with a laugh. \u003c/p>\n\u003cp>With partner Cathy Portje, Atha opened a petite production facility and tasting room in Novato in October. He uses an all-electric three-barrel system and six strains of yeast to produce a repertoire of about 15 different beers, nine of which are usually on rotation in the tasting room. About 60 percent of Atha's beers are Belgian-style ales, with the remainder representing West Coast styles, such as IPAs. \"If you're a hop head,\" Atha says, \"come see me.\"\u003c/p>\n\u003cul>\n\u003cli>Where to find Beltane Brewing's beer: The Beltane tasting room in Novato, \u003ca href=\"http://www.stvincentsf.com/\" title=\"St. Vincent Tavern\" target=\"_blank\">St. Vincent Tavern\u003c/a> in San Francisco, \u003ca href=\"http://www.beer-revolution.com/\" title=\"Beer Revolution\" target=\"_blank\">Beer Revolution\u003c/a> in Oakland, \u003ca href=\"http://www.lincolnparkwine.com/\" title=\"Lincoln Park Wine Bar\" target=\"_blank\">Lincoln Park Wine Bar\u003c/a> in San Anselmo and \u003ca href=\"http://www.petalumataps.com/\" title=\"Taps Restaurant and Tasting Room\" target=\"_blank\">Taps Restaurant and Tasting Room\u003c/a> in Petaluma.\u003c/li>\n\u003cli>The brewer's personal favorite: Rumpelstiltskin Double IPA, a fruity blend with a huge hop profile. \"I brew that one for me,\" Atha says.\u003c/li>\n\u003cli>SF Beer Week events with Beltane Brewery: Double IPA Festival at \u003ca href=\"http://www.the-bistro.com/\" title=\"The Bistro\" target=\"_blank\">The Bistro\u003c/a> in Hayward on Feb. 9; Anchor and Hope Shrimp Boil at \u003ca href=\"http://anchorandhopesf.com/\" title=\"Anchor and Hope\" target=\"_blank\">Anchor and Hope\u003c/a> in San Francisco on Feb. 13; Valentine's Day release party of three new beers at Beltane Brewing on February 14th: Mon Coeur Chocolate Ale; Mon Coeur Sauvage, a chocolate ale with raspberries; En Suite Sauvage, a saison with raspberries.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56121\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-4-CALICRAFT.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-4-CALICRAFT.jpg\" alt=\"Blaine Landberg launched Calicraft Brewing Co. following a stint as one of Honest Tea's original employees.\" width=\"1000\" height=\"705\" class=\"size-full wp-image-56121\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blaine Landberg launched Calicraft Brewing Co. following a stint as one of Honest Tea's original employees.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://calicraft.com/\" title=\"Calicraft Brewing Co.\" target=\"_blank\">Calicraft Brewing Co.\u003c/a>, Walnut Creek\u003c/strong>\u003c/p>\n\u003cp>Growing up outside Chico in a family of home brewers, Blaine Landberg knew he wanted to be a brewer since he was 14. He made his first batch of beer in his UC Berkeley dorm in the late 1990s, throwing honey in the mix and calling himself the Buzzerkeley Brewing Company. \u003c/p>\n\u003cp>He wanted to start a brewery out of college but instead took a job with Honest Tea to learn the beverage industry from the ground up. He used that knowledge to launch Calicraft in May. His core lineup includes three beers: the Cali Colsh, a light, easy-drinking, stripped-down blend of European and California-grown malts; Oaktown Brown, a hoppy, malty brown ale; and Buzzerkeley, a sparkling ale made with Champagne yeast. All beers are made on a contract basis at facilities across the Bay Area, but Landberg is still hunting for his own brick-and-mortar location in Walnut Creek. \u003c/p>\n\u003cul>\n\u003cli>Where to find Calicraft's beer: Whole Foods, many independent grocery stores throughout the Bay Area, such as Andronico's and Lunardi's.\u003c/li>\n\u003cli>The brewer's personal favorite: Depends on the time of day.\u003c/li>\n\u003cli>SF Beer Week events with Calicraft: The company is taking part in several events, including the Band of Gypsies at \u003ca href=\"http://rosamundesausagegrill.com/mission-street/\" title=\"Rosamunde Sausage Grill - Mission\" target=\"_blank\">Rosamunde Sausage Grill - Mission\u003c/a> in San Francisco on Feb. 9; 4 X 6 East Bay at \u003ca href=\"http://www.creekmonkey.com/\" title=\"Creek Monkey Tap House\" target=\"_blank\">Creek Monkey Tap House\u003c/a> in Martinez on Feb. 11; and the Black and White Beer Ball at the \u003ca href=\"http://uccr.org/camp/santa-rosa-veterans-building\" title=\"Santa Rosa Veterans Building\" target=\"_blank\">Santa Rosa Veterans Building\u003c/a> in Santa Rosa on Feb. 15, among others\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56122\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-5-MOKSHA.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-5-MOKSHA.jpg\" alt=\"Mukul Jain launched Moksha Beer at SF Beer Week 2012, with its first product based on a beer recipe from an uncle in India.\" width=\"1000\" height=\"702\" class=\"size-full wp-image-56122\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mukul Jain launched Moksha Beer at SF Beer Week 2012, with its first product based on a beer recipe from an uncle in India.\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mokshabeer.com/\" title=\"Moksha Beer\" target=\"_blank\">Moksha Beer\u003c/a>, San Francisco\u003c/strong>\u003c/p>\n\u003cp>Mukul Jain and Anand Chandrasekaran used to bemoan the lack of quality among many Indian beers. When Jain learned his uncle in India was a home brewer with an interesting family recipe, he saw a chance to bring to market a unique amber lager that would pair well with South Asian food. \u003c/p>\n\u003cp>Jain and Chandrasekaran launched Moksha Beer during the 2012 Beer Week. The pair worked to maintain the flavor profile of Jain's uncle's beer using local ingredients. The smooth, malt-forward amber lager is Moksha's lone offering at the moment, but Jain's uncle in India is reportedly at work on several other recipes. Stay tuned.\u003c/p>\n\u003cul>\n\u003cli>Where to find Moksha beer: Indian restaurants throughout the Bay Area, including Amber India, Gaylord India in San Francisco and Mint Leaf in Berkeley.\u003c/li>\n\u003cli>The brewer's personal favorite: Amber Lager.\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfbeerweek.org/schedule/#q=moksha\" title=\"Moksha at SF Beer Week\">SF Beer Week events with Moksha\u003c/a>: Food pairing at \u003ca href=\"http://somastreatfoodpark.com/\" title=\"SOMA StrEat Food Park\" target=\"_blank\">SOMA StrEat Food Park\u003c/a> in San Francisco on Feb. 10; Happy Hour at \u003ca href=\"http://www.111minnagallery.com/\" title=\"111 Minna Gallery\" target=\"_blank\">111 Minna Gallery\u003c/a> in San Francisco on Feb. 15.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56123\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-6-PSB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-6-PSB.jpg\" alt=\"David Alexander and Jay Holliday launched Pine Street Brewery on Monday at the Amsterdam Cafe in San Francisco.\" width=\"1000\" height=\"695\" class=\"size-full wp-image-56123\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Alexander and Jay Holliday launched Pine Street Brewery on Monday at the Amsterdam Cafe in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pinestreetbrewery.com/index.html\" title=\"Pine Street Brewery\" target=\"_blank\">Pine Street Brewery\u003c/a>, San Francisco\u003c/strong>\u003c/p>\n\u003cp>This home brewing adventure began in a cramped apartment on Pine Street in San Francisco about four years ago. After sharing countless concoctions with friends and family, Jay Holliday and David Alexander became licensed in December. Like Calicraft and Moksha, the partners don’t have their own facility so their beers are produced at other breweries in the Bay Area.\u003c/p>\n\u003cp>Pine Street Brewery officially launched on Monday. Their strategy involves offering just one beer at a time, with the first being the Atom Splitter, a 5 percent pale ale. Other beers up their sleeves include “Black Bay,” a stout, and “Menagerie,” a farmhouse style ale. \u003c/p>\n\u003cul>\n\u003cli>Where to find Pine Street Brewery's beer: Available only on tap at bars and restaurants including \u003ca href=\"http://www.shotwellsbar.com/\" title=\"Shotwell's\" target=\"_blank\">Shotwell's\u003c/a>, \u003ca href=\"http://thesycamoresf.com/\" title=\"The Sycamore\" target=\"_blank\">The Sycamore\u003c/a>, \u003ca href=\"http://www.amsterdamcafesf.com/6301.html\" title=\"Amsterdam Cafe\" target=\"_blank\">Amsterdam Cafe\u003c/a>, \u003ca href=\"https://plus.google.com/106264394957124123091/about?gl=us&hl=en\">The Fishbowl Bar & Grill\u003c/a>, \u003ca href=\"http://www.stvincentsf.com/\">St. Vincent Tavern\u003c/a>, \u003ca href=\"http://www.pizzaplacesf.com/\">Pizza Place on Noriega\u003c/a>, \u003ca href=\"http://www.columbuscafesf.com/\" title=\"Columbus Cafe\" target=\"_blank\">Columbus Cafe\u003c/a> and \u003ca href=\"http://www.chompandswig.com/\" title=\"Chomp N' Swig\" target=\"_blank\">Chomp N' Swig\u003c/a>, all in San Francisco.\u003c/li>\n\u003cli>The brewers’ personal favorites: Holliday likes the Atom Splitter, a crisp, hoppy beer with a mild citrus backbone; Alexander enjoys low alcohol “sessionable” beers and the occasional double IPA.\u003c/li>\n\u003cli>SF Beer Week events with Pine Street Brewery: Pizza party at \u003ca href=\"http://www.pizzaplacesf.com/\">Pizza Place on Noriega\u003c/a> on Feb. 10; \u003ca href=\"https://plus.google.com/106264394957124123091/about?gl=us&hl=en\">Fishbowl Bar & Grill\u003c/a> in San Francisco on Feb. 12; \"Locals Only\" at \u003ca href=\"http://thesycamoresf.com/\" title=\"The Sycamore\" target=\"_blank\">The Sycamore\u003c/a> in San Francisco on Feb. 15; \"Local Brewery Showcase\" at the \u003ca href=\"http://www.amsterdamcafesf.com/6301.html\" title=\"Amsterdam Cafe\" target=\"_blank\">Amsterdam Cafe\u003c/a> in San Francisco on Feb. 16.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56124\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-7-SARA.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-7-SARA.jpg\" alt='Tim Clifford and Adair Paterno, owners of Sante Adairius Rustic Ales, call themselves \"beer geeks first, brewers second.\"' width=\"1000\" height=\"613\" class=\"size-full wp-image-56124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim Clifford and Adair Paterno, owners of Sante Adairius Rustic Ales, call themselves \"beer geeks first, brewers second.\"\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rusticales.com/\" title=\"Sante Adairius Rustic Ales\" target=\"_blank\">Sante Adairius Rustic Ales\u003c/a>, Capitola\u003c/strong>\u003c/p>\n\u003cp>Tim Clifford became obsessed with making beer while working for a home brew supply company in Santa Cruz. After scrapping the original plan to open a brewery and winery under one roof, he opened the Sante Adairius Rustic Ales' tasting room last May with his wife Adair Paterno, a local attorney and his beer drinking partner for some 20 years.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Sante Adairius makes everything from ubiquitous IPA to robust porters, English-style cask ales and German-style Goses. Clifford brews from a Belgian-inspired tradition, which he describes as whimsical and open-ended, with a willingness to have fun with ingredients. \"I'm a home brewer, with no professional brewing experience,\" he says. \"And as a home brewer, you don't have to sell your beer so you can be very experimental.\" \u003c/p>\n\u003cul>\n\u003cli>Where to find Sante Adairius' beer: Don't expect to see many Sante Adairius beers outside the Capitola tasting room in the immediate future, or at least the first half of 2013.\u003c/li>\n\u003cli>The brewer's personal favorite: Hard to choose, but one would be the West Ashley, a saison aged in Pinot Noir barrels with apricots.\u003c/li>\n\u003cli>SF Beer Week events with Sante Adairius: Beer pairing dinner at St. Vincent Tavern in San Francisco with Craftsman Brewing Co. on Feb. 10; Sour Sunday at \u003ca href=\"http://triplerock.com/\" title=\"Triple Rock Brewery\" target=\"_blank\">Triple Rock Brewery & Alehouse\u003c/a> in Berkeley on Feb. 10; Meet the Brewer at Triple Rock Brewery & Alehouse in Berkeley on Feb. 12; Dinner pairing at \u003ca href=\"http://goodkarmavegancafe.com/home/\" title=\"Good Karma Vegan Cafe\" target=\"_blank\">Good Karma Vegan Cafe\u003c/a> on Feb. 15.\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "In honor of SF Beer Week, which kicks off Friday, we take a look at some of the newest craft beer makers who have made the leap to professional brewing in the past year. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-1.jpg\" alt=\"Bottles of Beer\" width=\"1000\" height=\"759\" class=\"aligncenter size-full wp-image-56118\">\u003c/a>\u003c/p>\n\u003cp>Many say that interest in home brewing has never been greater, with the quality of that home brew never better. Amid this soaring popularity, we're seeing the beginning of a wave of home brewers in the Bay Area going pro. \u003c/p>\n\u003cp>In honor of \u003ca href=\"http://www.sfbeerweek.org/\" title=\"SF Beer Week\">SF Beer Week\u003c/a>, which kicks off Friday, we're taking a look at some of the newcomers who have made the leap to professional brewing in the past year. From Capitola to Novato, Walnut Creek to South San Francisco, they are changing careers or launching second ones while continuing to work full time until the day when beer making may finally pay all the bills.\u003c/p>\n\u003cp>Several have science or engineering backgrounds. Some launched quietly following months, or sometimes years, of planning and plotting, raising capital and navigating the licensing process. Others, including Pine Street Brewery and Armstrong Brewing Co. this year, and Moksha in 2012, chose to make a splash and their formal debut during SF Beer Week, the pioneering beer celebration that has grown from 70 events to roughly 375 throughout the Bay Area over the past five years. \u003c/p>\n\u003cp>There is no doubt that it's an exciting time to be a beer drinker, but these six start-ups show it may be an even better time to become the brewer. \u003c/p>\n\u003cfigure id=\"attachment_56119\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-2-ARMSTRONG.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-2-ARMSTRONG.jpg\" alt=\"Nick Armstrong with the blackboard of beers available on tap in the tasting room at Armstrong Brewing Co. in South San Francisco.\" width=\"1000\" height=\"676\" class=\"size-full wp-image-56119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nick Armstrong with the blackboard of beers available on tap in the tasting room at Armstrong Brewing Co. in South San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://armstrongbrewing.com/\" title=\"Armstrong Brewing Company\" target=\"_blank\">Armstrong Brewing Co.\u003c/a>, South San Francisco\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Nick Armstrong stealthily opened Armstrong Brewing Co. in a South San Francisco industrial park in November with Pat Hinterberger and Ben Colombo. There was little marketing involved beyond a website, Facebook page and mailing list full of his buddies from Genentech, where Armstrong still works full time. \u003c/p>\n\u003cp>Using a two-barrel system, the tiny Armstrong Brewery focuses on English and Belgian-style beers, including a malty English Northern brown, a fruity dubbel and a barrel-aged stout. Aside from the beers, it's worth paying attention to Armstrong's financing model. The brewery offers a CSA-style club where members commit to buying six bottles of new barrel releases every three to four months at a cost of $60-$75. So far, he's got 30 members. Armstrong has also partnered with North Carolina State University to try to crack the code for low-gluten beer using a gluten extraction process. If viable, Armstrong may be able to create low-gluten versions of his entire beer lineup.\u003c/p>\n\u003cul>\n\u003cli>Where to find Armstrong Brewery's beer: The Armstrong Brewery in South San Francisco and the \u003ca href=\"http://www.alearsenal.com/\" title=\"Ale Arsenal\" target=\"_blank\">Ale Arsenal\u003c/a> in San Carlos.\u003c/li>\n\u003cli>The brewer's personal favorite: Oatmeal porter, a dark English ale with a silky mouthfeel and caramel and toffee notes.\u003c/li>\n\u003cli>SF Beer Week events with Armstrong Brewing: Grand opening launch party with food and live music on February 16 at the tasting room.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56120\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-3-BELTANE.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-3-BELTANE.jpg\" alt='Alan Atha, a self-described \"hop head,\" left a career as a cycling coach and personal trainer to open Beltane Brewing with partner Cathy Portje.' width=\"1000\" height=\"702\" class=\"size-full wp-image-56120\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alan Atha, a self-described \"hop head,\" left a career as a cycling coach and personal trainer to open Beltane Brewing with partner Cathy Portje.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.beltanebrewing.com/\" title=\"Beltane Brewing\" target=\"_blank\">Beltane Brewing\u003c/a>, Novato\u003c/strong>\u003c/p>\n\u003cp>Alan Atha hit the scene at SF Beer Week two years ago as part of a showcase of nanobreweries that had aspirations of one day going pro. Atha finally became legal last fall, transitioning from cycling coach and personal trainer to head brewer of his own operation, which is the only way the 62-year old says he could have gotten into commercial brewing. \"At my age, nobody would hire me,\" he says with a laugh. \u003c/p>\n\u003cp>With partner Cathy Portje, Atha opened a petite production facility and tasting room in Novato in October. He uses an all-electric three-barrel system and six strains of yeast to produce a repertoire of about 15 different beers, nine of which are usually on rotation in the tasting room. About 60 percent of Atha's beers are Belgian-style ales, with the remainder representing West Coast styles, such as IPAs. \"If you're a hop head,\" Atha says, \"come see me.\"\u003c/p>\n\u003cul>\n\u003cli>Where to find Beltane Brewing's beer: The Beltane tasting room in Novato, \u003ca href=\"http://www.stvincentsf.com/\" title=\"St. Vincent Tavern\" target=\"_blank\">St. Vincent Tavern\u003c/a> in San Francisco, \u003ca href=\"http://www.beer-revolution.com/\" title=\"Beer Revolution\" target=\"_blank\">Beer Revolution\u003c/a> in Oakland, \u003ca href=\"http://www.lincolnparkwine.com/\" title=\"Lincoln Park Wine Bar\" target=\"_blank\">Lincoln Park Wine Bar\u003c/a> in San Anselmo and \u003ca href=\"http://www.petalumataps.com/\" title=\"Taps Restaurant and Tasting Room\" target=\"_blank\">Taps Restaurant and Tasting Room\u003c/a> in Petaluma.\u003c/li>\n\u003cli>The brewer's personal favorite: Rumpelstiltskin Double IPA, a fruity blend with a huge hop profile. \"I brew that one for me,\" Atha says.\u003c/li>\n\u003cli>SF Beer Week events with Beltane Brewery: Double IPA Festival at \u003ca href=\"http://www.the-bistro.com/\" title=\"The Bistro\" target=\"_blank\">The Bistro\u003c/a> in Hayward on Feb. 9; Anchor and Hope Shrimp Boil at \u003ca href=\"http://anchorandhopesf.com/\" title=\"Anchor and Hope\" target=\"_blank\">Anchor and Hope\u003c/a> in San Francisco on Feb. 13; Valentine's Day release party of three new beers at Beltane Brewing on February 14th: Mon Coeur Chocolate Ale; Mon Coeur Sauvage, a chocolate ale with raspberries; En Suite Sauvage, a saison with raspberries.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56121\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-4-CALICRAFT.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-4-CALICRAFT.jpg\" alt=\"Blaine Landberg launched Calicraft Brewing Co. following a stint as one of Honest Tea's original employees.\" width=\"1000\" height=\"705\" class=\"size-full wp-image-56121\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blaine Landberg launched Calicraft Brewing Co. following a stint as one of Honest Tea's original employees.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://calicraft.com/\" title=\"Calicraft Brewing Co.\" target=\"_blank\">Calicraft Brewing Co.\u003c/a>, Walnut Creek\u003c/strong>\u003c/p>\n\u003cp>Growing up outside Chico in a family of home brewers, Blaine Landberg knew he wanted to be a brewer since he was 14. He made his first batch of beer in his UC Berkeley dorm in the late 1990s, throwing honey in the mix and calling himself the Buzzerkeley Brewing Company. \u003c/p>\n\u003cp>He wanted to start a brewery out of college but instead took a job with Honest Tea to learn the beverage industry from the ground up. He used that knowledge to launch Calicraft in May. His core lineup includes three beers: the Cali Colsh, a light, easy-drinking, stripped-down blend of European and California-grown malts; Oaktown Brown, a hoppy, malty brown ale; and Buzzerkeley, a sparkling ale made with Champagne yeast. All beers are made on a contract basis at facilities across the Bay Area, but Landberg is still hunting for his own brick-and-mortar location in Walnut Creek. \u003c/p>\n\u003cul>\n\u003cli>Where to find Calicraft's beer: Whole Foods, many independent grocery stores throughout the Bay Area, such as Andronico's and Lunardi's.\u003c/li>\n\u003cli>The brewer's personal favorite: Depends on the time of day.\u003c/li>\n\u003cli>SF Beer Week events with Calicraft: The company is taking part in several events, including the Band of Gypsies at \u003ca href=\"http://rosamundesausagegrill.com/mission-street/\" title=\"Rosamunde Sausage Grill - Mission\" target=\"_blank\">Rosamunde Sausage Grill - Mission\u003c/a> in San Francisco on Feb. 9; 4 X 6 East Bay at \u003ca href=\"http://www.creekmonkey.com/\" title=\"Creek Monkey Tap House\" target=\"_blank\">Creek Monkey Tap House\u003c/a> in Martinez on Feb. 11; and the Black and White Beer Ball at the \u003ca href=\"http://uccr.org/camp/santa-rosa-veterans-building\" title=\"Santa Rosa Veterans Building\" target=\"_blank\">Santa Rosa Veterans Building\u003c/a> in Santa Rosa on Feb. 15, among others\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56122\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-5-MOKSHA.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-5-MOKSHA.jpg\" alt=\"Mukul Jain launched Moksha Beer at SF Beer Week 2012, with its first product based on a beer recipe from an uncle in India.\" width=\"1000\" height=\"702\" class=\"size-full wp-image-56122\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mukul Jain launched Moksha Beer at SF Beer Week 2012, with its first product based on a beer recipe from an uncle in India.\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mokshabeer.com/\" title=\"Moksha Beer\" target=\"_blank\">Moksha Beer\u003c/a>, San Francisco\u003c/strong>\u003c/p>\n\u003cp>Mukul Jain and Anand Chandrasekaran used to bemoan the lack of quality among many Indian beers. When Jain learned his uncle in India was a home brewer with an interesting family recipe, he saw a chance to bring to market a unique amber lager that would pair well with South Asian food. \u003c/p>\n\u003cp>Jain and Chandrasekaran launched Moksha Beer during the 2012 Beer Week. The pair worked to maintain the flavor profile of Jain's uncle's beer using local ingredients. The smooth, malt-forward amber lager is Moksha's lone offering at the moment, but Jain's uncle in India is reportedly at work on several other recipes. Stay tuned.\u003c/p>\n\u003cul>\n\u003cli>Where to find Moksha beer: Indian restaurants throughout the Bay Area, including Amber India, Gaylord India in San Francisco and Mint Leaf in Berkeley.\u003c/li>\n\u003cli>The brewer's personal favorite: Amber Lager.\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfbeerweek.org/schedule/#q=moksha\" title=\"Moksha at SF Beer Week\">SF Beer Week events with Moksha\u003c/a>: Food pairing at \u003ca href=\"http://somastreatfoodpark.com/\" title=\"SOMA StrEat Food Park\" target=\"_blank\">SOMA StrEat Food Park\u003c/a> in San Francisco on Feb. 10; Happy Hour at \u003ca href=\"http://www.111minnagallery.com/\" title=\"111 Minna Gallery\" target=\"_blank\">111 Minna Gallery\u003c/a> in San Francisco on Feb. 15.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56123\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-6-PSB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-6-PSB.jpg\" alt=\"David Alexander and Jay Holliday launched Pine Street Brewery on Monday at the Amsterdam Cafe in San Francisco.\" width=\"1000\" height=\"695\" class=\"size-full wp-image-56123\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Alexander and Jay Holliday launched Pine Street Brewery on Monday at the Amsterdam Cafe in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pinestreetbrewery.com/index.html\" title=\"Pine Street Brewery\" target=\"_blank\">Pine Street Brewery\u003c/a>, San Francisco\u003c/strong>\u003c/p>\n\u003cp>This home brewing adventure began in a cramped apartment on Pine Street in San Francisco about four years ago. After sharing countless concoctions with friends and family, Jay Holliday and David Alexander became licensed in December. Like Calicraft and Moksha, the partners don’t have their own facility so their beers are produced at other breweries in the Bay Area.\u003c/p>\n\u003cp>Pine Street Brewery officially launched on Monday. Their strategy involves offering just one beer at a time, with the first being the Atom Splitter, a 5 percent pale ale. Other beers up their sleeves include “Black Bay,” a stout, and “Menagerie,” a farmhouse style ale. \u003c/p>\n\u003cul>\n\u003cli>Where to find Pine Street Brewery's beer: Available only on tap at bars and restaurants including \u003ca href=\"http://www.shotwellsbar.com/\" title=\"Shotwell's\" target=\"_blank\">Shotwell's\u003c/a>, \u003ca href=\"http://thesycamoresf.com/\" title=\"The Sycamore\" target=\"_blank\">The Sycamore\u003c/a>, \u003ca href=\"http://www.amsterdamcafesf.com/6301.html\" title=\"Amsterdam Cafe\" target=\"_blank\">Amsterdam Cafe\u003c/a>, \u003ca href=\"https://plus.google.com/106264394957124123091/about?gl=us&hl=en\">The Fishbowl Bar & Grill\u003c/a>, \u003ca href=\"http://www.stvincentsf.com/\">St. Vincent Tavern\u003c/a>, \u003ca href=\"http://www.pizzaplacesf.com/\">Pizza Place on Noriega\u003c/a>, \u003ca href=\"http://www.columbuscafesf.com/\" title=\"Columbus Cafe\" target=\"_blank\">Columbus Cafe\u003c/a> and \u003ca href=\"http://www.chompandswig.com/\" title=\"Chomp N' Swig\" target=\"_blank\">Chomp N' Swig\u003c/a>, all in San Francisco.\u003c/li>\n\u003cli>The brewers’ personal favorites: Holliday likes the Atom Splitter, a crisp, hoppy beer with a mild citrus backbone; Alexander enjoys low alcohol “sessionable” beers and the occasional double IPA.\u003c/li>\n\u003cli>SF Beer Week events with Pine Street Brewery: Pizza party at \u003ca href=\"http://www.pizzaplacesf.com/\">Pizza Place on Noriega\u003c/a> on Feb. 10; \u003ca href=\"https://plus.google.com/106264394957124123091/about?gl=us&hl=en\">Fishbowl Bar & Grill\u003c/a> in San Francisco on Feb. 12; \"Locals Only\" at \u003ca href=\"http://thesycamoresf.com/\" title=\"The Sycamore\" target=\"_blank\">The Sycamore\u003c/a> in San Francisco on Feb. 15; \"Local Brewery Showcase\" at the \u003ca href=\"http://www.amsterdamcafesf.com/6301.html\" title=\"Amsterdam Cafe\" target=\"_blank\">Amsterdam Cafe\u003c/a> in San Francisco on Feb. 16.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56124\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-7-SARA.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-7-SARA.jpg\" alt='Tim Clifford and Adair Paterno, owners of Sante Adairius Rustic Ales, call themselves \"beer geeks first, brewers second.\"' width=\"1000\" height=\"613\" class=\"size-full wp-image-56124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim Clifford and Adair Paterno, owners of Sante Adairius Rustic Ales, call themselves \"beer geeks first, brewers second.\"\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rusticales.com/\" title=\"Sante Adairius Rustic Ales\" target=\"_blank\">Sante Adairius Rustic Ales\u003c/a>, Capitola\u003c/strong>\u003c/p>\n\u003cp>Tim Clifford became obsessed with making beer while working for a home brew supply company in Santa Cruz. After scrapping the original plan to open a brewery and winery under one roof, he opened the Sante Adairius Rustic Ales' tasting room last May with his wife Adair Paterno, a local attorney and his beer drinking partner for some 20 years.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sante Adairius makes everything from ubiquitous IPA to robust porters, English-style cask ales and German-style Goses. Clifford brews from a Belgian-inspired tradition, which he describes as whimsical and open-ended, with a willingness to have fun with ingredients. \"I'm a home brewer, with no professional brewing experience,\" he says. \"And as a home brewer, you don't have to sell your beer so you can be very experimental.\" \u003c/p>\n\u003cul>\n\u003cli>Where to find Sante Adairius' beer: Don't expect to see many Sante Adairius beers outside the Capitola tasting room in the immediate future, or at least the first half of 2013.\u003c/li>\n\u003cli>The brewer's personal favorite: Hard to choose, but one would be the West Ashley, a saison aged in Pinot Noir barrels with apricots.\u003c/li>\n\u003cli>SF Beer Week events with Sante Adairius: Beer pairing dinner at St. Vincent Tavern in San Francisco with Craftsman Brewing Co. on Feb. 10; Sour Sunday at \u003ca href=\"http://triplerock.com/\" title=\"Triple Rock Brewery\" target=\"_blank\">Triple Rock Brewery & Alehouse\u003c/a> in Berkeley on Feb. 10; Meet the Brewer at Triple Rock Brewery & Alehouse in Berkeley on Feb. 12; Dinner pairing at \u003ca href=\"http://goodkarmavegancafe.com/home/\" title=\"Good Karma Vegan Cafe\" target=\"_blank\">Good Karma Vegan Cafe\u003c/a> on Feb. 15.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Bay Lights: Restaurants with a View and Interview with Artist Leo Villareal",
"title": "The Bay Lights: Restaurants with a View and Interview with Artist Leo Villareal",
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"content": "\u003cfigure id=\"attachment_55955\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leo-villareal-by-Lucas-saugen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leo-villareal-by-Lucas-saugen1000.jpg\" alt=\"The Artist and his Canvas. Leo Villareal at Bay Bridge. Photo: Lucas Saugen\" width=\"1000\" height=\"664\" class=\"size-full wp-image-55955\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Artist and his Canvas. Leo Villareal at Bay Bridge. Photo: Lucas Saugen\u003c/figcaption>\u003c/figure>\n\u003cp>The next time you are on the Embarcadero at night, you many want to look up, up, up. A recent dinner outing to \u003ca href=\"https://twitter.com/PalominoSanFran\">Palomino Restaurant\u003c/a> to catch up with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/15/lgbt-pride-profile-palomino-chef-adam-jones/\">Chef Adam Jones\u003c/a>, profiled for Bay Area Bites \u003ca href=\"http://ww2.kqed.org/bayareabites/?s=LGBT\">LGBT Pride\u003c/a> last year gifted me something extra: the chance to see the Bay Bridge lit up in a spectacular and unusual fashion. Palomino staff and guests were downright giddy to see the blinking lights on the bridge that has traditionally gotten short shrift when compared to that \u003ca href=\"http://goldengatebridge.org/\">other iconic bridge\u003c/a> on the other side of the Bay. \u003c/p>\n\u003cp>\u003ca href=\"http://thebaylights.org/\">The Bay Lights\u003c/a> is the name of a living art sculpture with 25,000 lights that is said to be the biggest of its kind from artist Leo Villareal. It is a definite coup to have Villareal on this privately funded project, because he is known for his expertise in using LED lights and computer-driven imagery. Plan-ahead types may want to book that restaurant dinner now for March 5 to see the main lighting event. Everyone else can rest easy knowing that the Bay Lights will be shining bright for the next two years.\u003c/p>\n\u003cp>Homes, restaurants and bars along the Embarcadero have the best views of the Bay Bridge, including \u003ca href=\"http://www.waterbarsf.com/\">Waterbar\u003c/a>, \u003ca href=\"http://www.epicroasthouse.com/\">Epic Roasthouse\u003c/a>, \u003ca href=\"http://www.sinbadsrestaurant.com/\">Sinbad’s\u003c/a>, \u003ca href=\"http://perryssf.com/general-information/embarcadero/\">Perry’s\u003c/a>, \u003ca href=\"http://www.hotelvitale.com/americano.aspx\">Americano\u003c/a> and \u003ca href=\"http://www.thechaya.com/san-francisco/\">Chaya Brasserie\u003c/a>. Bay Area residents can also expect frequent testing and sequencing in the nights leading up to March 5. If you have a friend lucky enough to live near the Bay Bridge, butter them up to nab an invite now! \u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=9Kuea04VuqY]\u003c/p>\n\u003cp>I interviewed Villareal recently to find out more about his work, where to view The Bay Lights, and how \u003ca href=\"http://www.burningman.com/\">Burning Man\u003c/a> played a role in his creative process. His comments have been edited for clarity and grammar.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Give us your personal take on The Bay Lights project.\u003c/strong>\u003cbr>\n\u003cstrong>Villareal:\u003c/strong> My initial impulse was to add an additional layer to this already rich environment. I did not want to overwhelm the site but to augment it by creating a very integrated artwork. I believe my work will allow people to see this iconic piece of infrastructure in a new way. \u003c/p>\n\u003cp>The final concept is remarkably close to my initial idea. We have fought to keep the project as pure as possible, firmly rooted as an artwork. Each of the 25,000 lights is individually controllable and can display 255 levels of brightness. I write custom software that is based on simple rules but that creates sophisticated effects mimicking those found in nature. My interest is in how a set of numbers can appear to have personality and life. All my work is abstract with no images or text. I engage chance in my process and I am interested in the process of discovery.\u003c/p>\n\u003cfigure id=\"attachment_55995\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/baybridge-saugenphotography.com1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/baybridge-saugenphotography.com1000.jpg\" alt=\"The Bay Bridge. Photo: Lucas Saugen\" width=\"960\" height=\"645\" class=\"size-full wp-image-55995\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Bay Bridge. Photo: Lucas Saugen\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_55994\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/baylights-lucas-saugen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/baylights-lucas-saugen1000.jpg\" alt=\"The Bay Lights. Photo: Lucas Saugen\" width=\"1000\" height=\"563\" class=\"size-full wp-image-55994\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Bay Lights. Photo: Lucas Saugen\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What are your ties to the Bay Area? What does this art mean for the Bay Bridge and Bay Area as a whole?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Villareal:\u003c/strong> The Bay Lights is absolutely site specific. It is custom made for its environment and takes its inspiration from the systems that surround it-- the traffic, weather, organic systems all factor into the abstracted movement of the lights.\u003c/p>\n\u003cp>The Bay Area is incredibly inspirational to me. I lived in San Francisco in the early 90s and worked at a research lab in Palo Alto. There is such a wonderful spirit of innovation and creativity that opened my mind and helped me to integrate art and technology in a deep way.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>The Bay Area is home to many Burning Man fans. You have long-term ties to Burning Man yourself. How does that relate to the Bay Lights?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Villareal:\u003c/strong> I was inspired to created programmed light installations in the mid-1990s. One year, at Burning Man, I put up an irregular grid of 16 blinking lights above my encampment to act as a beacon. I used it to get home after a long night out on the playa. The art-making both on and off the playa evolved from there.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What do you like to eat while you are in San Francisco working on The Bay Lights?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Villareal: \u003c/strong>Antipasti and pizza funghi with Fontina and black truffle oil at \u003ca href=\"http://www.americanorestaurant.com/\">Americano\u003c/a>. \u003c/p>\n\u003cp>Octopus carpaccio, oak roasted Ono and Tomales Bay Oysters at \u003ca href=\"http://www.waterbarsf.com/\">Waterbar\u003c/a>.\u003c/p>\n\u003cp>Hog Island clams and baked eggs at \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://thebaylights.org/\">The Bay Lights\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/thebaylights\">@TheBayLights\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/thebaylights\">The Bay Lights\u003c/a>\u003c/p>\n\n",
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"excerpt": "Mary Ladd investigates the Bay Lights art installation on the Bay Bridge by artist Leo Villareal, who is a longtime participant of Burning Man. The lighting celebration is on March 5 -- see which restaurants will have great views.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55955\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leo-villareal-by-Lucas-saugen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leo-villareal-by-Lucas-saugen1000.jpg\" alt=\"The Artist and his Canvas. Leo Villareal at Bay Bridge. Photo: Lucas Saugen\" width=\"1000\" height=\"664\" class=\"size-full wp-image-55955\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Artist and his Canvas. Leo Villareal at Bay Bridge. Photo: Lucas Saugen\u003c/figcaption>\u003c/figure>\n\u003cp>The next time you are on the Embarcadero at night, you many want to look up, up, up. A recent dinner outing to \u003ca href=\"https://twitter.com/PalominoSanFran\">Palomino Restaurant\u003c/a> to catch up with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/15/lgbt-pride-profile-palomino-chef-adam-jones/\">Chef Adam Jones\u003c/a>, profiled for Bay Area Bites \u003ca href=\"http://ww2.kqed.org/bayareabites/?s=LGBT\">LGBT Pride\u003c/a> last year gifted me something extra: the chance to see the Bay Bridge lit up in a spectacular and unusual fashion. Palomino staff and guests were downright giddy to see the blinking lights on the bridge that has traditionally gotten short shrift when compared to that \u003ca href=\"http://goldengatebridge.org/\">other iconic bridge\u003c/a> on the other side of the Bay. \u003c/p>\n\u003cp>\u003ca href=\"http://thebaylights.org/\">The Bay Lights\u003c/a> is the name of a living art sculpture with 25,000 lights that is said to be the biggest of its kind from artist Leo Villareal. It is a definite coup to have Villareal on this privately funded project, because he is known for his expertise in using LED lights and computer-driven imagery. Plan-ahead types may want to book that restaurant dinner now for March 5 to see the main lighting event. Everyone else can rest easy knowing that the Bay Lights will be shining bright for the next two years.\u003c/p>\n\u003cp>Homes, restaurants and bars along the Embarcadero have the best views of the Bay Bridge, including \u003ca href=\"http://www.waterbarsf.com/\">Waterbar\u003c/a>, \u003ca href=\"http://www.epicroasthouse.com/\">Epic Roasthouse\u003c/a>, \u003ca href=\"http://www.sinbadsrestaurant.com/\">Sinbad’s\u003c/a>, \u003ca href=\"http://perryssf.com/general-information/embarcadero/\">Perry’s\u003c/a>, \u003ca href=\"http://www.hotelvitale.com/americano.aspx\">Americano\u003c/a> and \u003ca href=\"http://www.thechaya.com/san-francisco/\">Chaya Brasserie\u003c/a>. Bay Area residents can also expect frequent testing and sequencing in the nights leading up to March 5. If you have a friend lucky enough to live near the Bay Bridge, butter them up to nab an invite now! \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/9Kuea04VuqY'\n title='//www.youtube.com/embed/9Kuea04VuqY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>I interviewed Villareal recently to find out more about his work, where to view The Bay Lights, and how \u003ca href=\"http://www.burningman.com/\">Burning Man\u003c/a> played a role in his creative process. His comments have been edited for clarity and grammar.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Give us your personal take on The Bay Lights project.\u003c/strong>\u003cbr>\n\u003cstrong>Villareal:\u003c/strong> My initial impulse was to add an additional layer to this already rich environment. I did not want to overwhelm the site but to augment it by creating a very integrated artwork. I believe my work will allow people to see this iconic piece of infrastructure in a new way. \u003c/p>\n\u003cp>The final concept is remarkably close to my initial idea. We have fought to keep the project as pure as possible, firmly rooted as an artwork. Each of the 25,000 lights is individually controllable and can display 255 levels of brightness. I write custom software that is based on simple rules but that creates sophisticated effects mimicking those found in nature. My interest is in how a set of numbers can appear to have personality and life. All my work is abstract with no images or text. I engage chance in my process and I am interested in the process of discovery.\u003c/p>\n\u003cfigure id=\"attachment_55995\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/baybridge-saugenphotography.com1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/baybridge-saugenphotography.com1000.jpg\" alt=\"The Bay Bridge. Photo: Lucas Saugen\" width=\"960\" height=\"645\" class=\"size-full wp-image-55995\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Bay Bridge. Photo: Lucas Saugen\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_55994\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/baylights-lucas-saugen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/baylights-lucas-saugen1000.jpg\" alt=\"The Bay Lights. Photo: Lucas Saugen\" width=\"1000\" height=\"563\" class=\"size-full wp-image-55994\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Bay Lights. Photo: Lucas Saugen\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What are your ties to the Bay Area? What does this art mean for the Bay Bridge and Bay Area as a whole?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Villareal:\u003c/strong> The Bay Lights is absolutely site specific. It is custom made for its environment and takes its inspiration from the systems that surround it-- the traffic, weather, organic systems all factor into the abstracted movement of the lights.\u003c/p>\n\u003cp>The Bay Area is incredibly inspirational to me. I lived in San Francisco in the early 90s and worked at a research lab in Palo Alto. There is such a wonderful spirit of innovation and creativity that opened my mind and helped me to integrate art and technology in a deep way.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>The Bay Area is home to many Burning Man fans. You have long-term ties to Burning Man yourself. How does that relate to the Bay Lights?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Villareal:\u003c/strong> I was inspired to created programmed light installations in the mid-1990s. One year, at Burning Man, I put up an irregular grid of 16 blinking lights above my encampment to act as a beacon. I used it to get home after a long night out on the playa. The art-making both on and off the playa evolved from there.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What do you like to eat while you are in San Francisco working on The Bay Lights?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Villareal: \u003c/strong>Antipasti and pizza funghi with Fontina and black truffle oil at \u003ca href=\"http://www.americanorestaurant.com/\">Americano\u003c/a>. \u003c/p>\n\u003cp>Octopus carpaccio, oak roasted Ono and Tomales Bay Oysters at \u003ca href=\"http://www.waterbarsf.com/\">Waterbar\u003c/a>.\u003c/p>\n\u003cp>Hog Island clams and baked eggs at \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://thebaylights.org/\">The Bay Lights\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/thebaylights\">@TheBayLights\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/thebaylights\">The Bay Lights\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Super Bowl Food: Red and Gold Inspiration",
"title": "Super Bowl Food: Red and Gold Inspiration",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/49ers600.jpg\">\u003cimg class=\"alignleft size-full wp-image-55807\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/49ers600.jpg\" alt=\"49ers defensive line says eat your farmers market veggies\" width=\"300\">\u003c/a>If \u003ca href=\"https://twitter.com/fivethirtyeight/status/296751247925604352\">Nate Silver\u003c/a> says it, it has to be true, right? So get ready to pop the bubbly--champagne, beer, or whatever fizz you fancy--because according to the ace statistician, our hometown team's cute foodie nicknames (King Crab!), \u003ca href=\"http://blogs.kqed.org/pop/2013/01/30/proven-gays-like-sports-too/\">smooching fans\u003c/a>, and yes, \u003ca href=\"http://www.nytimes.com/2013/02/03/magazine/nate-silver-super-bowl.html?smid=tw-nytmag&_r=1&\">superior defense\u003c/a> will put them over the top against the Ravens this Sunday.\u003c/p>\n\u003cp>There are plenty of red-and-gold snacks and treats to munch on while you're waiting for the big guys in the shiny pants to clinch their victory. And since the game is being played in New Orleans, who could miss an opportunity to dig into some delicious eats from the Big Easy, especially since Mardi Gras is just around the corner?\u003c/p>\n\u003cp>Not that root vegetables are ever going to muscle out the chips, dip, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/27/massive-pot-of-chili/\">chili\u003c/a>, but still, a red-and-gold beet salad makes a thematically perfect (and healthy) addition to this year's Super Bowl spread, with no food coloring required. You can make the sauce for barbecued New Orleans style shrimp ahead of time, then simmer the shrimp in its spicy, tongue-tingling bath just in time for half time, amid what promises to be much speculation about Beyonce's performance. Will she be singing, or just singing along? And of course, since both San Francisco and Baltimore are crab-lovin' towns (blues on the East Coast, Dungeness on the West), you've got to have some crab on the menu: crab Louie, \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/09/feeling-crabby/\">crab cakes\u003c/a>, or even just some long tall Alaskan king crab legs dunked in butter in honor of wide receiver Michael Crabtree, the King Crab himself.\u003c/p>\n\u003cp>As for dessert, while we're hoping someone brings a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/22/king-friday-three-kings-cake/\">king cake\u003c/a> studded inside with tiny plastic footballs and topped with red and gold sugar, we'll also be happy with a fat wedge of this boozy Bourbon Street Chocolate Cake. (\u003ca href=\"http://www.sfgate.com/49ers/article/Super-Bowl-parties-SF-may-limit-booze-4222430.php\">Sorry, Mayor Lee!\u003c/a> We'll lick up our crumbs responsibly, we promise!) The Ravens fans among us can wallow in the fudgy bliss of some straight-from-Bal'mor \u003ca href=\"http://bergercookies.com/\">Berger Cookies\u003c/a>, washed down with a can (or three) of \u003ca href=\"http://nationalbohemian.com/\">Natty Boh\u003c/a>.\u003c/p>\n\u003ch3>\u003cstrong>49er Red and Gold Salad\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beet-salad600.jpg\">\u003cimg class=\"alignright size-full wp-image-55843\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beet-salad600.jpg\" alt=\"Beet Salad\" width=\"300\">\u003c/a>With a dressing of citrus, olive oil, and pomegranate bathing locally grown beets, this is a very California dish. Look for beets that are red rather than deep purple/magenta for the most authentic look.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 bunch red beets\u003cbr>\n1 bunch gold beets\u003cbr>\n3 oranges, preferably blood oranges\u003cbr>\n1 Meyer lemon\u003cbr>\n1 small shallot, peeled and minced\u003cbr>\n1/4 cup pomegranate molasses, or to taste\u003cbr>\n1/3 cup olive oil, or to taste\u003cbr>\nsalt and freshly ground pepper\u003cbr>\nSeeds of 1 pomegranate, optional\u003cbr>\n2 tablespoons chopped flat-leaf parsley\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350°F. Rinse beets and trim off stems, reserving leaves. Place beets in two separate shallow baking pans--red ones in one pan, gold in another. Add a couple tablespoons of water to each pan and cover tightly with aluminum foil.\u003c/p>\n\u003cp>2. Bake until beets are tender and cooked all the way through, about 45-60 minutes, depending on size of beets. Remove from oven, remove foil and let cool. When beets are cool enough to handle, slip off skins. Cut into wedges, again keeping colors separate, and set aside in two bowls.\u003c/p>\n\u003cp>3. In a medium bowl, grate the rind of 1 blood orange and 1 lemon. Squeeze juice from the orange and lemon into the bowl. Whisk in shallot, pomegranate molasses, salt, pepper, and olive oil to taste--because beets are naturally sweet, you want to keep the dressing on the tarter side.\u003c/p>\n\u003cp>4. Drizzle dressing over bowls of beets, tossing to coat. Cover and refrigerate for at least 1 hour.\u003c/p>\n\u003cp>5. While beets are marinating, wilt beet greens in a spoonful of olive oil in a hot frying pan, stirring constantly. Set aside to cool. When cool, chop roughly.\u003c/p>\n\u003cp>6. Peel and slice remaining 2 oranges. To serve, spread beet greens over a platter. Arrange beet wedges in piles or stripes, keeping colors separate so they don't bleed. Tuck orange slices around the beets and sprinkle with pomegranate seeds, if using, and parsley. Drizzle any remaining dressing over the salad and serve.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Lip-Smacking, Lip-Synching Halftime Barbecued Shrimp\u003c/strong>\u003c/h3>\n\u003cp>This is one of the best ways I know to eat shrimp, marinated and smothered in a fiery, sweet-spicy sauce that begs to be sopped up with a big loaf of hot French bread. This dish, which blends something like barbecue sauce with the more typical New Orleans mixture of butter, garlic, herbs, and Worcestershire, French garlic butter, comes from a little spiral-bound cookbook of New Orleans specialties that my mother picked up during a visit to the Big Easy back in the 1980s. It's been a family favorite ever since.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nFor the sauce:\u003cbr>\n1 12-ounce bottle chili sauce, such as Heinz's\u003cbr>\n2 lemons, sliced\u003cbr>\n4 cloves garlic, chopped\u003cbr>\n1/4 cup olive oil\u003cbr>\n4 Tbs butter\u003cbr>\n2 tsp dried oregano\u003cbr>\n2 tsp smoked paprika\u003cbr>\n1 - 2 tsp cayenne pepper, to taste\u003cbr>\n3 Tbs Worcestershire sauce\u003cbr>\n1 tsp hot sauce, or to taste\u003c/p>\n\u003cp>2 lb raw shrimp, peeled but tails left on\u003cbr>\n2 Tbs chopped parsley\u003cbr>\nSweet baguettes, warmed\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Mix all the sauce ingredients in a deep saucepan. Over low heat, cook until the butter is melted and the mixture is just beginning to simmer. Let cool, then pour over peeled shrimp in a deep bowl. Cover and refrigerate for several hours.\u003c/p>\n\u003cp>2. Pour back in a wide saucepan and bring to a gentle simmer, stirring, until shrimp are just pink and opaque. Remove from heat and sprinkle with parsley. Serve in wide bowls with warm bread on the side.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Bourbon Street Chocolate Cake\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bab-cake600.jpg\">\u003cimg class=\"alignright size-full wp-image-55844\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bab-cake600.jpg\" alt=\"Bourbon Street Chocolate Cake\" width=\"300\">\u003c/a>Adding a final sprinkle of bourbon after baking gives this moist and dense chocolate cake a deliciously boozy edge. No icing needed; just dust with confectioners' sugar before serving.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 ounces good-quality unsweetened chocolate\u003cbr>\n1 cup really strong coffee\u003cbr>\n2 1/2 tablespoons unsweetened cocoa powder\u003cbr>\n2 cups all-purpose flour, more for dusting pan\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1 cup (2 sticks, 8 oz) unsalted butter, softened, more for greasing pan\u003cbr>\n1 3/4 cups granulated sugar\u003cbr>\n3 large eggs\u003cbr>\n1 tablespoon vanilla extract\u003cbr>\n1 teaspoon grated orange rind\u003cbr>\n1 cup bourbon, plus 2 tablespoons' more for sprinkling\u003cbr>\n1 cup dark or white chocolate chips, optional\u003cbr>\nConfectioners’ sugar, for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Grease and flour a 10-cup-capacity Bundt or tube pan. Preheat oven to 350°F.\u003c/p>\n\u003cp>2. In a double boiler over simmering water, melt chocolate with coffee and cocoa powder. Remove from heat and let cool.\u003c/p>\n\u003cp>3. Sift flour with baking soda and salt. Set aside.\u003c/p>\n\u003cp>4. In a large bowl, cream 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs one at a time, beating well between each addition. Beat in the vanilla extract, orange rind, and melted chocolate mixture, scraping down sides of bowl with a rubber spatula.\u003c/p>\n\u003cp>5. Beat in a third of the bourbon. When liquid is absorbed, fold in half the flour mixture. Repeat with a third of whiskey mixture, followed by remaining cup of flour. Add the last of the whiskey, folding gently just until well mixed. Stir in chocolate chips, if using. Scrape batter into prepared pan. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>6. Transfer cake to a rack. Unmold after 15 minutes. Sprinkle warm cake with about 2 tablespoons more bourbon. Let cool, then sift over confectioners’ sugar before serving.\u003c/p>\n\n",
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"excerpt": "Nate Silver swears the 49ers will defeat the Ravens this Super Bowl Sunday in New Orleans. So get ready to toast our hometown team with 49er Red and Gold Beet Salad, Lip-Smacking Lip-Synching Barbecued Shrimp, and Bourbon St Chocolate Cake. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/49ers600.jpg\">\u003cimg class=\"alignleft size-full wp-image-55807\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/49ers600.jpg\" alt=\"49ers defensive line says eat your farmers market veggies\" width=\"300\">\u003c/a>If \u003ca href=\"https://twitter.com/fivethirtyeight/status/296751247925604352\">Nate Silver\u003c/a> says it, it has to be true, right? So get ready to pop the bubbly--champagne, beer, or whatever fizz you fancy--because according to the ace statistician, our hometown team's cute foodie nicknames (King Crab!), \u003ca href=\"http://blogs.kqed.org/pop/2013/01/30/proven-gays-like-sports-too/\">smooching fans\u003c/a>, and yes, \u003ca href=\"http://www.nytimes.com/2013/02/03/magazine/nate-silver-super-bowl.html?smid=tw-nytmag&_r=1&\">superior defense\u003c/a> will put them over the top against the Ravens this Sunday.\u003c/p>\n\u003cp>There are plenty of red-and-gold snacks and treats to munch on while you're waiting for the big guys in the shiny pants to clinch their victory. And since the game is being played in New Orleans, who could miss an opportunity to dig into some delicious eats from the Big Easy, especially since Mardi Gras is just around the corner?\u003c/p>\n\u003cp>Not that root vegetables are ever going to muscle out the chips, dip, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/27/massive-pot-of-chili/\">chili\u003c/a>, but still, a red-and-gold beet salad makes a thematically perfect (and healthy) addition to this year's Super Bowl spread, with no food coloring required. You can make the sauce for barbecued New Orleans style shrimp ahead of time, then simmer the shrimp in its spicy, tongue-tingling bath just in time for half time, amid what promises to be much speculation about Beyonce's performance. Will she be singing, or just singing along? And of course, since both San Francisco and Baltimore are crab-lovin' towns (blues on the East Coast, Dungeness on the West), you've got to have some crab on the menu: crab Louie, \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/09/feeling-crabby/\">crab cakes\u003c/a>, or even just some long tall Alaskan king crab legs dunked in butter in honor of wide receiver Michael Crabtree, the King Crab himself.\u003c/p>\n\u003cp>As for dessert, while we're hoping someone brings a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/22/king-friday-three-kings-cake/\">king cake\u003c/a> studded inside with tiny plastic footballs and topped with red and gold sugar, we'll also be happy with a fat wedge of this boozy Bourbon Street Chocolate Cake. (\u003ca href=\"http://www.sfgate.com/49ers/article/Super-Bowl-parties-SF-may-limit-booze-4222430.php\">Sorry, Mayor Lee!\u003c/a> We'll lick up our crumbs responsibly, we promise!) The Ravens fans among us can wallow in the fudgy bliss of some straight-from-Bal'mor \u003ca href=\"http://bergercookies.com/\">Berger Cookies\u003c/a>, washed down with a can (or three) of \u003ca href=\"http://nationalbohemian.com/\">Natty Boh\u003c/a>.\u003c/p>\n\u003ch3>\u003cstrong>49er Red and Gold Salad\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beet-salad600.jpg\">\u003cimg class=\"alignright size-full wp-image-55843\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beet-salad600.jpg\" alt=\"Beet Salad\" width=\"300\">\u003c/a>With a dressing of citrus, olive oil, and pomegranate bathing locally grown beets, this is a very California dish. Look for beets that are red rather than deep purple/magenta for the most authentic look.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 bunch red beets\u003cbr>\n1 bunch gold beets\u003cbr>\n3 oranges, preferably blood oranges\u003cbr>\n1 Meyer lemon\u003cbr>\n1 small shallot, peeled and minced\u003cbr>\n1/4 cup pomegranate molasses, or to taste\u003cbr>\n1/3 cup olive oil, or to taste\u003cbr>\nsalt and freshly ground pepper\u003cbr>\nSeeds of 1 pomegranate, optional\u003cbr>\n2 tablespoons chopped flat-leaf parsley\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350°F. Rinse beets and trim off stems, reserving leaves. Place beets in two separate shallow baking pans--red ones in one pan, gold in another. Add a couple tablespoons of water to each pan and cover tightly with aluminum foil.\u003c/p>\n\u003cp>2. Bake until beets are tender and cooked all the way through, about 45-60 minutes, depending on size of beets. Remove from oven, remove foil and let cool. When beets are cool enough to handle, slip off skins. Cut into wedges, again keeping colors separate, and set aside in two bowls.\u003c/p>\n\u003cp>3. In a medium bowl, grate the rind of 1 blood orange and 1 lemon. Squeeze juice from the orange and lemon into the bowl. Whisk in shallot, pomegranate molasses, salt, pepper, and olive oil to taste--because beets are naturally sweet, you want to keep the dressing on the tarter side.\u003c/p>\n\u003cp>4. Drizzle dressing over bowls of beets, tossing to coat. Cover and refrigerate for at least 1 hour.\u003c/p>\n\u003cp>5. While beets are marinating, wilt beet greens in a spoonful of olive oil in a hot frying pan, stirring constantly. Set aside to cool. When cool, chop roughly.\u003c/p>\n\u003cp>6. Peel and slice remaining 2 oranges. To serve, spread beet greens over a platter. Arrange beet wedges in piles or stripes, keeping colors separate so they don't bleed. Tuck orange slices around the beets and sprinkle with pomegranate seeds, if using, and parsley. Drizzle any remaining dressing over the salad and serve.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Lip-Smacking, Lip-Synching Halftime Barbecued Shrimp\u003c/strong>\u003c/h3>\n\u003cp>This is one of the best ways I know to eat shrimp, marinated and smothered in a fiery, sweet-spicy sauce that begs to be sopped up with a big loaf of hot French bread. This dish, which blends something like barbecue sauce with the more typical New Orleans mixture of butter, garlic, herbs, and Worcestershire, French garlic butter, comes from a little spiral-bound cookbook of New Orleans specialties that my mother picked up during a visit to the Big Easy back in the 1980s. It's been a family favorite ever since.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nFor the sauce:\u003cbr>\n1 12-ounce bottle chili sauce, such as Heinz's\u003cbr>\n2 lemons, sliced\u003cbr>\n4 cloves garlic, chopped\u003cbr>\n1/4 cup olive oil\u003cbr>\n4 Tbs butter\u003cbr>\n2 tsp dried oregano\u003cbr>\n2 tsp smoked paprika\u003cbr>\n1 - 2 tsp cayenne pepper, to taste\u003cbr>\n3 Tbs Worcestershire sauce\u003cbr>\n1 tsp hot sauce, or to taste\u003c/p>\n\u003cp>2 lb raw shrimp, peeled but tails left on\u003cbr>\n2 Tbs chopped parsley\u003cbr>\nSweet baguettes, warmed\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Mix all the sauce ingredients in a deep saucepan. Over low heat, cook until the butter is melted and the mixture is just beginning to simmer. Let cool, then pour over peeled shrimp in a deep bowl. Cover and refrigerate for several hours.\u003c/p>\n\u003cp>2. Pour back in a wide saucepan and bring to a gentle simmer, stirring, until shrimp are just pink and opaque. Remove from heat and sprinkle with parsley. Serve in wide bowls with warm bread on the side.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Bourbon Street Chocolate Cake\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bab-cake600.jpg\">\u003cimg class=\"alignright size-full wp-image-55844\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bab-cake600.jpg\" alt=\"Bourbon Street Chocolate Cake\" width=\"300\">\u003c/a>Adding a final sprinkle of bourbon after baking gives this moist and dense chocolate cake a deliciously boozy edge. No icing needed; just dust with confectioners' sugar before serving.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 ounces good-quality unsweetened chocolate\u003cbr>\n1 cup really strong coffee\u003cbr>\n2 1/2 tablespoons unsweetened cocoa powder\u003cbr>\n2 cups all-purpose flour, more for dusting pan\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1 cup (2 sticks, 8 oz) unsalted butter, softened, more for greasing pan\u003cbr>\n1 3/4 cups granulated sugar\u003cbr>\n3 large eggs\u003cbr>\n1 tablespoon vanilla extract\u003cbr>\n1 teaspoon grated orange rind\u003cbr>\n1 cup bourbon, plus 2 tablespoons' more for sprinkling\u003cbr>\n1 cup dark or white chocolate chips, optional\u003cbr>\nConfectioners’ sugar, for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Grease and flour a 10-cup-capacity Bundt or tube pan. Preheat oven to 350°F.\u003c/p>\n\u003cp>2. In a double boiler over simmering water, melt chocolate with coffee and cocoa powder. Remove from heat and let cool.\u003c/p>\n\u003cp>3. Sift flour with baking soda and salt. Set aside.\u003c/p>\n\u003cp>4. In a large bowl, cream 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs one at a time, beating well between each addition. Beat in the vanilla extract, orange rind, and melted chocolate mixture, scraping down sides of bowl with a rubber spatula.\u003c/p>\n\u003cp>5. Beat in a third of the bourbon. When liquid is absorbed, fold in half the flour mixture. Repeat with a third of whiskey mixture, followed by remaining cup of flour. Add the last of the whiskey, folding gently just until well mixed. Stir in chocolate chips, if using. Scrape batter into prepared pan. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>6. Transfer cake to a rack. Unmold after 15 minutes. Sprinkle warm cake with about 2 tablespoons more bourbon. Let cool, then sift over confectioners’ sugar before serving.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_55643\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles800.jpg\" alt=\"Truffles: Napa and Sonoma Counties may be a hot spot for black truffle cultivation. Photo: Janna Waldinger/Art & Clarity\" width=\"800\" height=\"531\" class=\"size-full wp-image-55643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffles: Napa and Sonoma Counties may be a hot spot for black truffle cultivation. Photo: Janna Waldinger/Art & Clarity\u003c/figcaption>\u003c/figure>\n\u003cp>There is no food on earth that inspires obsession like edible wild mushrooms and the Holy Grail of these are truffles. Out of the thousands of species of truffles, two are prized above all others: the white truffle (Alba madonna) and the black Périgord truffle.\u003c/p>\n\u003cp>Truffles cost more per ounce than many narcotics. They are auctioned off in markets in France and Italy or traded in back alleys. They are then shipped to chefs around the world who shave them over dishes like pasta or risotto in thin, aromatic slivers for well-heeled patrons. The white truffle costs up to $3,600 a pound and has not been successfully cultivated. The black Périgord truffle, named for a region in France but often called “a black diamond” costs up to $2000 a pound has been successfully grown in truffle orchards since the 1800s. Currently, wine producing regions in New Zealand and Australia are also planting and now harvesting black truffles and over 20 other countries have truffle orchards in the works. \u003c/p>\n\u003cp>Sonoma and Napa may very well be the next major truffle producing regions. This is due to the \u003ca href=\"http://www.americantruffle.com/\">American Truffle Company\u003c/a>. This business was formed by Robert Chang, an engineer from South Bay, and Dr. Paul Thomas, a mycologist from the United Kingdom. They set out to match the science of truffle cultivation with the ideal weather of California wine country. They are working to convince vineyard owners to plant orchards of trees inoculated with truffle spores. The interest is considerable: their town hall meetings in Napa have been sold out and standing room only. One orchard has been planted, four more contracted, and many other grape growers are considering it. \u003c/p>\n\u003cp>This year they hosted the \u003ca href=\"http://napatrufflefestival.com/\">Third Annual Truffle Festival\u003c/a> in the town of Napa on January 18-21 where they rolled out their vision of truffle cultivation. Currently, most black truffles are grown in Europe, but Dr. Paul Thomas explained that black truffles like a climate with winters that range from 30 to 50 degrees and then very sunny summers: California wine country weather. The company provides young oaks and hazelnuts with roots that have been inoculated with truffle spores. They then give support through climatic reports, soil amending tips and irrigation advice. \u003c/p>\n\u003cp>Robert Chang, co-founder and director of the company, assured future truffle orchard investors that truffle orchards are 7 to 12 times as profitable as vineyards and that the price of truffles will never drop on the world market. This is in part due to the fact that truffles have a very short shelf life, so the less time they have to travel, the better. Robert claims that their business model helps to allay cynicism. “We offer scientific support in exchange for a share of the harvest. And if growers desire, we will help market the truffles.” \u003c/p>\n\u003cfigure id=\"attachment_55638\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/michelinchefs600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/michelinchefs600.jpg\" alt=\"Michelin chefs gather to prepare the Truffles & Wine Dinner at La Toque left to right: Marco Gubbiotti of La Bastiglia in Spello, Italy; Nico Chessa of Valentino Restaurant in Santa Monica; Robert Chang, Managing Director of American Truffle Company (producer of the Napa Truffle Festival); Ken Frank of La Toque in Napa; and Michael Tusk of Quince in San Francisco. Photo: Faith Echtermeyer\" width=\"600\" height=\"400\" class=\"size-full wp-image-55638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michelin chefs gather to prepare the Truffles & Wine Dinner at La Toque\u003cbr>left to right: Marco Gubbiotti of La Bastiglia in Spello, Italy; Nico Chessa of Valentino Restaurant in Santa Monica; Robert Chang, Managing Director of American Truffle Company (producer of the Napa Truffle Festival); Ken Frank of La Toque in Napa; and Michael Tusk of Quince in San Francisco. Photo: Faith Echtermeyer\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>The Truffle Festival helps the company to develop markets with chefs and create more knowledge and demand for truffles among diners. While vineyard owners who would be potential truffle growers needed a little convincing, diners did not. Every event sold out and visitors huddled around a pizza oven at Silver Oak Winery and watched chef Dominic Orsini shave truffles over sheep’s milk ricotta pizza. Later, he served a truffle luncheon, including black truffle and chicory salad with a quail egg croquette.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At Robert Sinskey Vineyards, visitors toured the first truffle orchard planted in Napa, now just a little over a year old. Early adopter Robert Sinskey, who farms biodynamically, admits, \u003c/p>\n\u003cblockquote>\u003cp>“It’s a gamble. But so are grapes. I might have a truffle orchard one day, or maybe a shady grove to graze my sheep.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_55641\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rico-trufflehunter560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rico-trufflehunter560.jpg\" alt=\"Rico the truffle hunter with his owner, Bill Collins, a psychologist who works with depressed veterans in the San Francisco Bay area. Rico goes with Bill to work and is also a therapy dog for soldiers with Post Traumatic Stress Disorder. Photo: Maria Finn\" width=\"400\" class=\"size-full wp-image-55641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rico the truffle hunter with his owner, Bill Collins, a psychologist who works with depressed veterans in the San Francisco Bay area. Rico goes with Bill to work and is also a therapy dog for soldiers with Post Traumatic Stress Disorder.\u003cbr>Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>It takes approximately five to seven years for a truffle orchard to start producing, and the one at \u003ca href=\"http://www.robertsinskey.com/\">Robert Sinskey Vineyards\u003c/a> was planted in 2010. So to demonstrate how dogs sniff out truffles, a black truffle from Italy was buried into the ground so that Rico (short for Enrico Bacio il Tartufaio) the truffle-hunting dog could display his skills at finding it. Rico was born in Italy and is a Lagotto Romagnolo, a breed of water dog that dates back to Etruscan times. Truffle hunting pigs have fallen out of favor because they dig for and eat truffles with such gusto farmers have been known to lose digits when interfering. In Italy they have been outlawed because they damage the tree roots. And so Rico was a celebrity at the truffle festival. \u003c/p>\n\u003cp>Truffle sniffing dogs are critical to the operation. The best way to know a truffle is ripe and ready to harvest is from the aroma that it gives off. Any harvested before or after this aromatic time will have very little value. Black Périgord truffles contain the chemical compound androstenol, a sex hormone that beckons animals to it. Once unearthed, a truffle only has a short shelf life. According to Ken Frank, owner and executive chef at \u003ca href=\"http://latoque.com/\">La Toque\u003c/a>,\u003c/p>\n\u003cblockquote>\u003cp> “After four days, it loses 25 percent of its aroma and flavor. Over the next four days, another 25 percent. And you can’t store truffles,” he explained. “Truffle oil and truffle salt is all chemically made. It’s a steroided-out version of them and a palate killer. Their fleeting nature is an element that makes them special. The art to cooking with truffles is to keep it simple, and let their perfume shine. The challenge is cooking with them and not just shaving them onto stuff.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_55747\" class=\"wp-caption aligncenter\" style=\"max-width: 540px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-cake-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-cake-final.jpg\" alt=\"Truffled Mascarpone Crepe Cake with Sherry Brown Butter Sauce Prepared by Deborah Yee-Henen, La Toque, and Nicole Plue, side show by Nicole Plue Photo: Faith Echtermeyer\" width=\"540\" height=\"360\" class=\"size-full wp-image-55747\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffled Mascarpone Crepe Cake with Sherry Brown Butter Sauce Prepared by Deborah Yee-Henen, La Toque, and Nicole Plue, sideshow by Nicole Plue Photo: Faith Echtermeyer\u003c/figcaption>\u003c/figure>\n\u003cp>This was the bar set for the Saturday night, Truffles and Wine dinner at La Toque Restaurant. Michelin Star Chefs created a truffle-tasting menu that included Fagotelli of Four story Hill Farm Sweetbread and Black Truffle by Michael Tusk at Quince paired with Pinot Noir by Robert Sinskey Vineyards. Even the dessert featured with a truffled mascarpone crepe cake with sherry brown butter sauce by Deborah Yee-Henen at La Toque and Sideshow by Nicole Plue. \u003c/p>\n\u003cfigure id=\"attachment_55640\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/polenta-truffle800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/polenta-truffle800.jpg\" alt=\"Just made Kurobuta pork sausage with truffle soft polenta and poached egg and shaved truffle. Photo: Maria Finn\" width=\"800\" height=\"598\" class=\"size-full wp-image-55640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Just made Kurobuta pork sausage with truffle soft polenta and poached egg and shaved truffle. Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>On Sunday, \u003ca href=\"http://www.beringer.com/\">Beringer Vineyards\u003c/a> hosted a cooking demonstration with Nico Chessa who brought the spirit of his native Italy in the dishes he prepared, like the just-made Kurobuta pork sausage with truffle soft polenta and poached egg. At this lunch, I spoke with Gretchen and Dale Demmin, who traveled from Virginia wine country. They planted a truffle orchard on their farm in collaboration with the American Truffle Company. Gretchen had recently retired from the Army where she worked as a microbiologist. “Mushrooms are the next place we will find an antibiotic or cure. I’m convinced of this,” she explained. “I used to grow medicinal mushrooms, but it just got so hot where I lived, I need to grow underground mushrooms. So I’m making the transition from medicinal to luxury.” Also at the lunch was prospective truffle farmer David Mahaffey, winemaker and partner at \u003ca href=\"http://www.oliviabrion.com/index.html\">Olivia Brion\u003c/a>. “A truffle orchard is the sizzle on the steak,” he said “If I can grow world class Pinot Noir with truffles adjacent to them, that’s a great match, and a great story.” \u003c/p>\n\u003cfigure id=\"attachment_55639\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-oxbow560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-oxbow560.jpg\" alt=\"Truffles for sale at the Oxbow Marketplace. Photo: Maria Finn\" width=\"400\" class=\"size-full wp-image-55639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffles for sale at the Oxbow Marketplace. Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>The final event took place at \u003ca href=\"http://www.oxbowpublicmarket.com/\">Oxbow Marketplace\u003c/a> in Napa, where crowds swamped vendors that each interpreted the truffle in their own way. \u003ca href=\"http://www.camomienoteca.com/\">Ca’ Momi\u003c/a> Enoteca had truffled pizza, The \u003ca href=\"http://themodelbakery.com/\">Model Bakery\u003c/a> served mushroom-truffle bread pudding, \u003ca href=\"http://www.picapicakitchen.com/\">Pica Pica Maize Kitchen\u003c/a> offered truffled yucca fries and \u003ca href=\"http://gotts.com/\">Gott’s Roadside\u003c/a> made truffled Niman Ranch sliders. And there were also truffles--both black and white, for sale by the ounce. Visitors all stopped to sniff the truffles: earthy, fruity, musky. Some found them irresistible and wanted to take home their own delicious black diamond. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>The writer, Maria Finn, attended this event as a guest of the American Truffle Company.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Napa's next big thing: First it was wine grapes, and then olive orchards. Are black truffles next? ",
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"description": "Napa's next big thing: First it was wine grapes, and then olive orchards. Are black truffles next? ",
"title": "Truffles for Locavores? | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55643\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles800.jpg\" alt=\"Truffles: Napa and Sonoma Counties may be a hot spot for black truffle cultivation. Photo: Janna Waldinger/Art & Clarity\" width=\"800\" height=\"531\" class=\"size-full wp-image-55643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffles: Napa and Sonoma Counties may be a hot spot for black truffle cultivation. Photo: Janna Waldinger/Art & Clarity\u003c/figcaption>\u003c/figure>\n\u003cp>There is no food on earth that inspires obsession like edible wild mushrooms and the Holy Grail of these are truffles. Out of the thousands of species of truffles, two are prized above all others: the white truffle (Alba madonna) and the black Périgord truffle.\u003c/p>\n\u003cp>Truffles cost more per ounce than many narcotics. They are auctioned off in markets in France and Italy or traded in back alleys. They are then shipped to chefs around the world who shave them over dishes like pasta or risotto in thin, aromatic slivers for well-heeled patrons. The white truffle costs up to $3,600 a pound and has not been successfully cultivated. The black Périgord truffle, named for a region in France but often called “a black diamond” costs up to $2000 a pound has been successfully grown in truffle orchards since the 1800s. Currently, wine producing regions in New Zealand and Australia are also planting and now harvesting black truffles and over 20 other countries have truffle orchards in the works. \u003c/p>\n\u003cp>Sonoma and Napa may very well be the next major truffle producing regions. This is due to the \u003ca href=\"http://www.americantruffle.com/\">American Truffle Company\u003c/a>. This business was formed by Robert Chang, an engineer from South Bay, and Dr. Paul Thomas, a mycologist from the United Kingdom. They set out to match the science of truffle cultivation with the ideal weather of California wine country. They are working to convince vineyard owners to plant orchards of trees inoculated with truffle spores. The interest is considerable: their town hall meetings in Napa have been sold out and standing room only. One orchard has been planted, four more contracted, and many other grape growers are considering it. \u003c/p>\n\u003cp>This year they hosted the \u003ca href=\"http://napatrufflefestival.com/\">Third Annual Truffle Festival\u003c/a> in the town of Napa on January 18-21 where they rolled out their vision of truffle cultivation. Currently, most black truffles are grown in Europe, but Dr. Paul Thomas explained that black truffles like a climate with winters that range from 30 to 50 degrees and then very sunny summers: California wine country weather. The company provides young oaks and hazelnuts with roots that have been inoculated with truffle spores. They then give support through climatic reports, soil amending tips and irrigation advice. \u003c/p>\n\u003cp>Robert Chang, co-founder and director of the company, assured future truffle orchard investors that truffle orchards are 7 to 12 times as profitable as vineyards and that the price of truffles will never drop on the world market. This is in part due to the fact that truffles have a very short shelf life, so the less time they have to travel, the better. Robert claims that their business model helps to allay cynicism. “We offer scientific support in exchange for a share of the harvest. And if growers desire, we will help market the truffles.” \u003c/p>\n\u003cfigure id=\"attachment_55638\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/michelinchefs600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/michelinchefs600.jpg\" alt=\"Michelin chefs gather to prepare the Truffles & Wine Dinner at La Toque left to right: Marco Gubbiotti of La Bastiglia in Spello, Italy; Nico Chessa of Valentino Restaurant in Santa Monica; Robert Chang, Managing Director of American Truffle Company (producer of the Napa Truffle Festival); Ken Frank of La Toque in Napa; and Michael Tusk of Quince in San Francisco. Photo: Faith Echtermeyer\" width=\"600\" height=\"400\" class=\"size-full wp-image-55638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michelin chefs gather to prepare the Truffles & Wine Dinner at La Toque\u003cbr>left to right: Marco Gubbiotti of La Bastiglia in Spello, Italy; Nico Chessa of Valentino Restaurant in Santa Monica; Robert Chang, Managing Director of American Truffle Company (producer of the Napa Truffle Festival); Ken Frank of La Toque in Napa; and Michael Tusk of Quince in San Francisco. Photo: Faith Echtermeyer\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>The Truffle Festival helps the company to develop markets with chefs and create more knowledge and demand for truffles among diners. While vineyard owners who would be potential truffle growers needed a little convincing, diners did not. Every event sold out and visitors huddled around a pizza oven at Silver Oak Winery and watched chef Dominic Orsini shave truffles over sheep’s milk ricotta pizza. Later, he served a truffle luncheon, including black truffle and chicory salad with a quail egg croquette.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At Robert Sinskey Vineyards, visitors toured the first truffle orchard planted in Napa, now just a little over a year old. Early adopter Robert Sinskey, who farms biodynamically, admits, \u003c/p>\n\u003cblockquote>\u003cp>“It’s a gamble. But so are grapes. I might have a truffle orchard one day, or maybe a shady grove to graze my sheep.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_55641\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rico-trufflehunter560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rico-trufflehunter560.jpg\" alt=\"Rico the truffle hunter with his owner, Bill Collins, a psychologist who works with depressed veterans in the San Francisco Bay area. Rico goes with Bill to work and is also a therapy dog for soldiers with Post Traumatic Stress Disorder. Photo: Maria Finn\" width=\"400\" class=\"size-full wp-image-55641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rico the truffle hunter with his owner, Bill Collins, a psychologist who works with depressed veterans in the San Francisco Bay area. Rico goes with Bill to work and is also a therapy dog for soldiers with Post Traumatic Stress Disorder.\u003cbr>Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>It takes approximately five to seven years for a truffle orchard to start producing, and the one at \u003ca href=\"http://www.robertsinskey.com/\">Robert Sinskey Vineyards\u003c/a> was planted in 2010. So to demonstrate how dogs sniff out truffles, a black truffle from Italy was buried into the ground so that Rico (short for Enrico Bacio il Tartufaio) the truffle-hunting dog could display his skills at finding it. Rico was born in Italy and is a Lagotto Romagnolo, a breed of water dog that dates back to Etruscan times. Truffle hunting pigs have fallen out of favor because they dig for and eat truffles with such gusto farmers have been known to lose digits when interfering. In Italy they have been outlawed because they damage the tree roots. And so Rico was a celebrity at the truffle festival. \u003c/p>\n\u003cp>Truffle sniffing dogs are critical to the operation. The best way to know a truffle is ripe and ready to harvest is from the aroma that it gives off. Any harvested before or after this aromatic time will have very little value. Black Périgord truffles contain the chemical compound androstenol, a sex hormone that beckons animals to it. Once unearthed, a truffle only has a short shelf life. According to Ken Frank, owner and executive chef at \u003ca href=\"http://latoque.com/\">La Toque\u003c/a>,\u003c/p>\n\u003cblockquote>\u003cp> “After four days, it loses 25 percent of its aroma and flavor. Over the next four days, another 25 percent. And you can’t store truffles,” he explained. “Truffle oil and truffle salt is all chemically made. It’s a steroided-out version of them and a palate killer. Their fleeting nature is an element that makes them special. The art to cooking with truffles is to keep it simple, and let their perfume shine. The challenge is cooking with them and not just shaving them onto stuff.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_55747\" class=\"wp-caption aligncenter\" style=\"max-width: 540px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-cake-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-cake-final.jpg\" alt=\"Truffled Mascarpone Crepe Cake with Sherry Brown Butter Sauce Prepared by Deborah Yee-Henen, La Toque, and Nicole Plue, side show by Nicole Plue Photo: Faith Echtermeyer\" width=\"540\" height=\"360\" class=\"size-full wp-image-55747\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffled Mascarpone Crepe Cake with Sherry Brown Butter Sauce Prepared by Deborah Yee-Henen, La Toque, and Nicole Plue, sideshow by Nicole Plue Photo: Faith Echtermeyer\u003c/figcaption>\u003c/figure>\n\u003cp>This was the bar set for the Saturday night, Truffles and Wine dinner at La Toque Restaurant. Michelin Star Chefs created a truffle-tasting menu that included Fagotelli of Four story Hill Farm Sweetbread and Black Truffle by Michael Tusk at Quince paired with Pinot Noir by Robert Sinskey Vineyards. Even the dessert featured with a truffled mascarpone crepe cake with sherry brown butter sauce by Deborah Yee-Henen at La Toque and Sideshow by Nicole Plue. \u003c/p>\n\u003cfigure id=\"attachment_55640\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/polenta-truffle800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/polenta-truffle800.jpg\" alt=\"Just made Kurobuta pork sausage with truffle soft polenta and poached egg and shaved truffle. Photo: Maria Finn\" width=\"800\" height=\"598\" class=\"size-full wp-image-55640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Just made Kurobuta pork sausage with truffle soft polenta and poached egg and shaved truffle. Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>On Sunday, \u003ca href=\"http://www.beringer.com/\">Beringer Vineyards\u003c/a> hosted a cooking demonstration with Nico Chessa who brought the spirit of his native Italy in the dishes he prepared, like the just-made Kurobuta pork sausage with truffle soft polenta and poached egg. At this lunch, I spoke with Gretchen and Dale Demmin, who traveled from Virginia wine country. They planted a truffle orchard on their farm in collaboration with the American Truffle Company. Gretchen had recently retired from the Army where she worked as a microbiologist. “Mushrooms are the next place we will find an antibiotic or cure. I’m convinced of this,” she explained. “I used to grow medicinal mushrooms, but it just got so hot where I lived, I need to grow underground mushrooms. So I’m making the transition from medicinal to luxury.” Also at the lunch was prospective truffle farmer David Mahaffey, winemaker and partner at \u003ca href=\"http://www.oliviabrion.com/index.html\">Olivia Brion\u003c/a>. “A truffle orchard is the sizzle on the steak,” he said “If I can grow world class Pinot Noir with truffles adjacent to them, that’s a great match, and a great story.” \u003c/p>\n\u003cfigure id=\"attachment_55639\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-oxbow560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-oxbow560.jpg\" alt=\"Truffles for sale at the Oxbow Marketplace. Photo: Maria Finn\" width=\"400\" class=\"size-full wp-image-55639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffles for sale at the Oxbow Marketplace. Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>The final event took place at \u003ca href=\"http://www.oxbowpublicmarket.com/\">Oxbow Marketplace\u003c/a> in Napa, where crowds swamped vendors that each interpreted the truffle in their own way. \u003ca href=\"http://www.camomienoteca.com/\">Ca’ Momi\u003c/a> Enoteca had truffled pizza, The \u003ca href=\"http://themodelbakery.com/\">Model Bakery\u003c/a> served mushroom-truffle bread pudding, \u003ca href=\"http://www.picapicakitchen.com/\">Pica Pica Maize Kitchen\u003c/a> offered truffled yucca fries and \u003ca href=\"http://gotts.com/\">Gott’s Roadside\u003c/a> made truffled Niman Ranch sliders. And there were also truffles--both black and white, for sale by the ounce. Visitors all stopped to sniff the truffles: earthy, fruity, musky. Some found them irresistible and wanted to take home their own delicious black diamond. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Chuck Siegel: The Return of Charles Chocolates to San Francisco",
"title": "Chuck Siegel: The Return of Charles Chocolates to San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_55558\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chuck-siegel1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chuck-siegel1000c.jpg\" alt=\"Chuck Siegel owner of Charles Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55558\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel owner of Charles Chocolates.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Mission Creek in San Francisco will soon get a new 7600-square foot chocolate kitchen and retail space from San Francisco resident Chuck Siegel and his sweet company, \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>. The open kitchen will allow guests to see their confections being made and enrobed, and Siegel has crafted new items and mendiant-style chocolate bars while bidding adieu to less popular creations (looking at you, marzipan and marmalade). The café offers an extension of the menu done for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands\u003c/a>: hot and frozen hot chocolate, “a cake or two,” tea, pastries, cookies, brownies and s’mores. Because Siegel has always fancied helping young chocolatiers, he plans on also sharing his space as an incubator for fresh talent.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chocolatechipcookie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chocolatechipcookie1000.jpg\" title=\"Chocolate Chip Cookie\" alt=\"Chocolate Chip Cookie\" width=\"275\" class=\"alignnone size-full wp-image-55575\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brownie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brownie1000.jpg\" alt=\"Charles Chocolate Brownie\" width=\"275\" class=\"alignnone size-full wp-image-55571\">\u003c/a>\u003c/p>\n\u003cp>Siegel was in business for over six years until March 2011, when his shop in the Westfield Mall and the overall company closed in an unexpected and dramatic turn of events. Siegel regrouped and opted for a \u003ca href=\"http://www.kickstarter.com/projects/1544664899/the-return-of-charles-chocolates\">Kickstarter\u003c/a> campaign with 400 backers (including this writer) to successfully raise over $53,000 and get a lease for space at 535 Florida Street. The site used to house the Potrero Brewing Company and still has heat lamps that no doubt make typical San Francisco chilly days more pleasing. Siegel said he was able to buy glass shelving units from the Betsey Johnson store on Fillmore Street before it went out of business. The shelves will get prime real estate in the retail space. \"My wife and daughters kept going to the sales there before it closed and the last day, I was able to buy these shelves. My family loves that I got them there.\" \u003c/p>\n\u003cfigure id=\"attachment_55574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charleschocolatesign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charleschocolatesign1000.jpg\" alt=\"Charles Chocolates sign at new facility on Florida Street\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates sign at new facility on Florida Street\u003c/figcaption>\u003c/figure>\n\u003cp>Getting the Kickstarter infusion of capital allowed Siegel to buy back vital company assets which were acquired by a former investor. It ultimately meant Siegel could at last return to making his beloved small-batch chocolates and confections. \u003c/p>\n\u003cfigure id=\"attachment_55562\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/driedapricotplaques1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/driedapricotplaques1000.jpg\" alt=\"Dried Apricot Plaques\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55562\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dried Apricot Plaques\u003c/figcaption>\u003c/figure>\n\u003cp>Charles Chocolates are made with premium stuff, by hand: organic herbs, fruits and nuts as well as organic cream and butter. Siegel, who is self taught, won a \u003ca href=\"http://www.goodfoodawards.org/chocolate/charles-chocolates-salty-sweet-cashew-bar/\">Good Food Award\u003c/a> in 2011, nabbed a Sunset Magazine’s “Best of the West” \u003ca href=\"http://www.sunset.com/food-wine/flavors-of-the-west/best-boxed-chocolates-00400000011936/\">award\u003c/a>, as well as accolades from \u003ca href=\"http://www.7x7.com/eat-drink/valentines-day-chocolate-buying-guide\">7x7\u003c/a> and the \u003ca href=\"http://www.eastbayexpress.com/ebx/best-chocolates-dont-put-that-box-in-a-landfill-and151-eat-it/BestOf?oid=1167698\">East Bay Express\u003c/a>. His most exciting creation may be a signature edible chocolate box which creatively doubles the eating experience in a novel way. Because Siegel is due to open the new space as early as this Friday, I wanted to see what’s new.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000a.jpg\" title=\"Chocolate Fleur de Sel Caramels\" alt=\"Chocolate Fleur de Sel Caramels\" width=\"275\" class=\"alignnone size-full wp-image-55564\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000.jpg\" title=\"Fleur de Sel Caramels\" alt=\"Fleur de Sel Caramels\" width=\"275\" class=\"alignnone size-full wp-image-55563\">\u003c/a>\u003c/p>\n\u003cp>Siegel’s Kickstarter update on Monday January 28 detailed the final details: “Once the painting is finished tomorrow all that stands in the way of us opening the kitchen and store is laying an epoxy floor, installing the glass walls that separate the kitchen and retail store and a half a dozen inspections (it's not as bad as it sounds!).” I interviewed Siegel at the new site and his comments have been edited for grammar and content.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Kickstarter was a big part of your move to return. What was that process like? Is it a unique Bay Area success story?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> It’s not unique to the Bay Area to use Kickstarter. I think the Bay Area uses it more because we have a greater awareness. I actually participate in food and chocolate campaigns that are all over. For us it was a wonderful way for us to raise the money and I love the concept of crowd funding. We were also able to reengage with our fan base and we already had their information from our newsletters. None of our fans stopped eating chocolate for the last year. So I need to reengage them. We know they love our products but Kickstarter let us relaunch and all those participants are getting a box of our chocolates. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Tell us about the café menu. What are the highlights and how did you come up with the items?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> I decided to look at what was selling and not selling and pare things down. Maybe not keep things that only I love. Like marzipan--ours is really unique. We cooked it with Meyer lemon or blood orange, so it’s very strongly flavored. We had some really dedicated followers but just not that many of them (laughs). \u003c/p>\n\u003cp>I’ve had a year to play and try to find perfection with my ganache, which is silly given how simple ganache is. I am also doing small ganache that I call pave. It’s named after paving stones. It is very very simple ganache but also not so simple to get just right. I’ve been making these for years. \u003c/p>\n\u003cfigure id=\"attachment_55565\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruitnutbar-milkchocolate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruitnutbar-milkchocolate1000.jpg\" alt=\"Charles Chocolates Ultimate Fruit and Nut Bar\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55565\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates Ultimate Fruit and Nut Bar\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve expanded the bar line because they are really fun. Everyone knows I like bars with a lot of stuff in them. I’ve made some smaller bars, like the mendiant, which has different fruits and is very French. \u003ca href=\"http://en.wikipedia.org/wiki/Mendiant\">Mendiants\u003c/a> are always pretty but silly as a product to me because it’s really hard to eat and get more than one thing in your bite. One has fresh roasted almonds, sultanas and comes in bittersweet and milk chocolate. The other bar has candied lemon peel, pine nuts, pistachios, hazelnuts and sultanas. The idea is to get really strong bursts of fruit and nut with the chocolate. The chocolate has to lead and I don’t want the flavors to overpower the chocolate; the key is to make it complimentary. I played with hundreds of bar combinations and these two are the ones I think are great. Right now I am calling them the ultimate fruit and nut bar because when I was little I loved the Cadbury fruit and nut bar. \u003c/p>\n\u003cp>Like in Emeryville, the kitchen here is designed to be watched. We wanted to have things folks can hang out and enjoy. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You had a factory in Emeryville but are reopening in the Mission. Why be in SF? And the Mission?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> We moved to Emeryville for convenience and cost. I actually love Emeryville. I started my first company, Attivo Confections over there.\u003c/p>\n\u003cp>Our new place is in Mission Creek. I love this neighborhood. It’s had a lot of really interesting food spots opening: \u003ca href=\"http://www.canaoakland.com/\">Cana\u003c/a> for Cuban, \u003ca href=\"http://www.heathceramics.com/san-francisco\">Heath Ceramics\u003c/a>, and \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. We’ve been eating at \u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> for 20 years. Walk three blocks and you’re at Mission and Valencia streets. \u003c/p>\n\u003cp>I did an interview with \u003ca href=\"http://sf.eater.com/archives/2012/06/20/charles_chocolates_relaunching_with_store_and_cafe.php\">Tamara Palmer\u003c/a> and she called the new space \"Potrero Hill\" and people corrected that it is actually located in the Mission. That was the only thing they commented on for the story. There is a \u003ca href=\"http://mcma-sf.org/\">Mission Creek Merchants Association\u003c/a> and we are in it. \u003c/p>\n\u003cp>I wanted to be in the city because I live here and have done so since 1986. For retail, SF can’t be beat. When we needed 7400 square feet, I knew it wasn’t going to be found on Valencia. Or at least be affordable. \u003c/p>\n\u003cfigure id=\"attachment_55568\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/triplechocolate-almonds600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/triplechocolate-almonds600.jpg\" alt=\"Triple Chocolate Almonds in Heath Ceramic bowl\" width=\"400\" class=\"size-full wp-image-55568\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Triple Chocolate Almonds in Heath Ceramic bowl\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What’s different this time?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel\u003c/strong>\u003cstrong>:\u003c/strong> So much... the opportunity to do more with retail because we’re in the city. It’s opened up a lot of opportunity. I’ve been doing this for 25 years so now get an opportunity to take everything I’ve learned in terms of kitchen, layout, equipment, and products. We will incubate young chocolatiers -- because there’s nothing cooler than seeing someone make chocolates on their own and do it well. I get almost a feeling of parental pride from seeing that. I have always done it, but informally. We hire them, they learn skills and they go off on their own. This time, we will formalize it and make it more of a program so they get a stronger knowledge of how to sell, market and package and what are the laws. They’ll have a slightly easier time of it. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> When I first started my first company Attivo Confections, I called Joseph Schmidt and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/14/qa-with-chocolate-expert-and-author-alice-medrich/\">Alice Medrich\u003c/a>. It's classic how good things come from the Bay Area. Both were remarkably generous with their time and expertise. Alice especially was patient. I called her one night when my ganache was broken and she helped me figure it out. If it wasn’t for them, I probably would’ve never made it. That’s why I like to teach and help. It’s really great to have them to turn to. \u003c/p>\n\u003cfigure id=\"attachment_55570\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles-apricotplaques1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles-apricotplaques1000.jpg\" alt=\"Paves- Classic French Truffles and Dried Apricot Plaques\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paves- Classic French Truffles and Dried Apricot Plaques\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What are the best and worst things about working with chocolate and selling a food product? \u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> The best: it’s chocolate. I really don’t know if there is a more universal food item. There’s something really fantastic about making something and seeing the enjoyment in their face. It’s an absolute kick to make something that everyone enjoys. Chocolate only exists to bring joy and we eat it for pure pleasure. There can be a real intellectual part to it too, with what’s going on in the bean to bar market now. Some folks are using traditional technique and some are not; that’s one of the most exciting things about the industry now.\u003c/p>\n\u003cp>The worst part is that chocolate is remarkably temperamental. Even now, I’ll have things happen with chocolate that completely floors me. I know how to use it in confections and pastry. But at times it’s confounding. Most of our confections are very perishable. We use nuts that are prone to rancidity and cream and butter that are perishable. We’re actually making food but it’s food made with chocolate. When you buy a fresh truffle, it’s meant to be eaten fresh. It doesn’t age like a bottle of wine. It will help folks understand what we do.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you eat and drink when you aren’t working?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel: \u003c/strong>I eat mostly at home. One of the best things about this neighborhood has an amazing number of places to eat. I’ve always loved \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. I’m not a huge drinker but I love fun and inventive cocktails so I love \u003ca href=\"http://www.trickdogbar.com/\">Trick Dog\u003c/a>. It’s become one of my instant favorites and they make really wonderful drinks. It’s become a place to go to after work.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a> is one my favorite places for lunch. Their sandwiches are awesome. \u003c/p>\n\u003cp>Or I’ll just go to \u003ca href=\"http://www.elfarolitoinc.com/\">El Farolito\u003c/a>. My wife danced Brazilian samba. She’d dance and I’d walk around the Mission and then go have a burrito. \u003c/p>\n\u003cp>French fries are my favorite food in the world. I love \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> and am a complete and total sucker for their burger and fries. I also love steak frites so I love \u003ca href=\"http://bouchonbistro.com/\">Bouchon\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your suggestions for Valentine’s Day? How will you celebrate?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> I can’t say how I’ll celebrate because then my wife will know (laughs). I love the fact that Valentine's revolves around chocolate but it bothers me too. I’ve never quite understood why it happens to be chocolate. The most fun way to celebrate may be our edible chocolate boxes, which is a really unique way of presenting chocolates. Velour hearts were never something I could wrap my head around. We did them a couple of times and then I had 1/2 a pallet left. We gave away to another chocolatier because I promised myself I’d never use them again. I love flowers for Valentine's, too. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charles-chocolatesmenu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charles-chocolatesmenu1000.jpg\" alt=\"Charles Chocolates menus and boxes\" width=\"1000\" height=\"669\" class=\"aligncenter size-full wp-image-55573\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps/ms?msid=206585514427314631506.0004d4663eaa402329c0c&msa=0&ll=37.762819,-122.411173&spn=0.000901,0.002068&iwloc=A\">Map\u003c/a>\u003cbr>\n535 Florida St.\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/CharlesChoco\">@CharlesChoco\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/CharlesChocolatesSF?fref=ts\">Charles Chocolates\u003c/a>\u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Chuck Siegel, who used Kickstarter to revive his company, Charles Chocolates. Siegel is gearing up to open a 7,600-square foot chocolate kitchen and retail space in the Mission.",
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"description": "Mary Ladd interviews Chuck Siegel, who used Kickstarter to revive his company, Charles Chocolates. Siegel is gearing up to open a 7,600-square foot chocolate kitchen and retail space in the Mission.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55558\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chuck-siegel1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chuck-siegel1000c.jpg\" alt=\"Chuck Siegel owner of Charles Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55558\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel owner of Charles Chocolates.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Mission Creek in San Francisco will soon get a new 7600-square foot chocolate kitchen and retail space from San Francisco resident Chuck Siegel and his sweet company, \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>. The open kitchen will allow guests to see their confections being made and enrobed, and Siegel has crafted new items and mendiant-style chocolate bars while bidding adieu to less popular creations (looking at you, marzipan and marmalade). The café offers an extension of the menu done for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands\u003c/a>: hot and frozen hot chocolate, “a cake or two,” tea, pastries, cookies, brownies and s’mores. Because Siegel has always fancied helping young chocolatiers, he plans on also sharing his space as an incubator for fresh talent.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chocolatechipcookie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chocolatechipcookie1000.jpg\" title=\"Chocolate Chip Cookie\" alt=\"Chocolate Chip Cookie\" width=\"275\" class=\"alignnone size-full wp-image-55575\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brownie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brownie1000.jpg\" alt=\"Charles Chocolate Brownie\" width=\"275\" class=\"alignnone size-full wp-image-55571\">\u003c/a>\u003c/p>\n\u003cp>Siegel was in business for over six years until March 2011, when his shop in the Westfield Mall and the overall company closed in an unexpected and dramatic turn of events. Siegel regrouped and opted for a \u003ca href=\"http://www.kickstarter.com/projects/1544664899/the-return-of-charles-chocolates\">Kickstarter\u003c/a> campaign with 400 backers (including this writer) to successfully raise over $53,000 and get a lease for space at 535 Florida Street. The site used to house the Potrero Brewing Company and still has heat lamps that no doubt make typical San Francisco chilly days more pleasing. Siegel said he was able to buy glass shelving units from the Betsey Johnson store on Fillmore Street before it went out of business. The shelves will get prime real estate in the retail space. \"My wife and daughters kept going to the sales there before it closed and the last day, I was able to buy these shelves. My family loves that I got them there.\" \u003c/p>\n\u003cfigure id=\"attachment_55574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charleschocolatesign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charleschocolatesign1000.jpg\" alt=\"Charles Chocolates sign at new facility on Florida Street\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates sign at new facility on Florida Street\u003c/figcaption>\u003c/figure>\n\u003cp>Getting the Kickstarter infusion of capital allowed Siegel to buy back vital company assets which were acquired by a former investor. It ultimately meant Siegel could at last return to making his beloved small-batch chocolates and confections. \u003c/p>\n\u003cfigure id=\"attachment_55562\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/driedapricotplaques1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/driedapricotplaques1000.jpg\" alt=\"Dried Apricot Plaques\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55562\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dried Apricot Plaques\u003c/figcaption>\u003c/figure>\n\u003cp>Charles Chocolates are made with premium stuff, by hand: organic herbs, fruits and nuts as well as organic cream and butter. Siegel, who is self taught, won a \u003ca href=\"http://www.goodfoodawards.org/chocolate/charles-chocolates-salty-sweet-cashew-bar/\">Good Food Award\u003c/a> in 2011, nabbed a Sunset Magazine’s “Best of the West” \u003ca href=\"http://www.sunset.com/food-wine/flavors-of-the-west/best-boxed-chocolates-00400000011936/\">award\u003c/a>, as well as accolades from \u003ca href=\"http://www.7x7.com/eat-drink/valentines-day-chocolate-buying-guide\">7x7\u003c/a> and the \u003ca href=\"http://www.eastbayexpress.com/ebx/best-chocolates-dont-put-that-box-in-a-landfill-and151-eat-it/BestOf?oid=1167698\">East Bay Express\u003c/a>. His most exciting creation may be a signature edible chocolate box which creatively doubles the eating experience in a novel way. Because Siegel is due to open the new space as early as this Friday, I wanted to see what’s new.\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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000a.jpg\" title=\"Chocolate Fleur de Sel Caramels\" alt=\"Chocolate Fleur de Sel Caramels\" width=\"275\" class=\"alignnone size-full wp-image-55564\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000.jpg\" title=\"Fleur de Sel Caramels\" alt=\"Fleur de Sel Caramels\" width=\"275\" class=\"alignnone size-full wp-image-55563\">\u003c/a>\u003c/p>\n\u003cp>Siegel’s Kickstarter update on Monday January 28 detailed the final details: “Once the painting is finished tomorrow all that stands in the way of us opening the kitchen and store is laying an epoxy floor, installing the glass walls that separate the kitchen and retail store and a half a dozen inspections (it's not as bad as it sounds!).” I interviewed Siegel at the new site and his comments have been edited for grammar and content.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Kickstarter was a big part of your move to return. What was that process like? Is it a unique Bay Area success story?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> It’s not unique to the Bay Area to use Kickstarter. I think the Bay Area uses it more because we have a greater awareness. I actually participate in food and chocolate campaigns that are all over. For us it was a wonderful way for us to raise the money and I love the concept of crowd funding. We were also able to reengage with our fan base and we already had their information from our newsletters. None of our fans stopped eating chocolate for the last year. So I need to reengage them. We know they love our products but Kickstarter let us relaunch and all those participants are getting a box of our chocolates. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Tell us about the café menu. What are the highlights and how did you come up with the items?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> I decided to look at what was selling and not selling and pare things down. Maybe not keep things that only I love. Like marzipan--ours is really unique. We cooked it with Meyer lemon or blood orange, so it’s very strongly flavored. We had some really dedicated followers but just not that many of them (laughs). \u003c/p>\n\u003cp>I’ve had a year to play and try to find perfection with my ganache, which is silly given how simple ganache is. I am also doing small ganache that I call pave. It’s named after paving stones. It is very very simple ganache but also not so simple to get just right. I’ve been making these for years. \u003c/p>\n\u003cfigure id=\"attachment_55565\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruitnutbar-milkchocolate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruitnutbar-milkchocolate1000.jpg\" alt=\"Charles Chocolates Ultimate Fruit and Nut Bar\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55565\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates Ultimate Fruit and Nut Bar\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve expanded the bar line because they are really fun. Everyone knows I like bars with a lot of stuff in them. I’ve made some smaller bars, like the mendiant, which has different fruits and is very French. \u003ca href=\"http://en.wikipedia.org/wiki/Mendiant\">Mendiants\u003c/a> are always pretty but silly as a product to me because it’s really hard to eat and get more than one thing in your bite. One has fresh roasted almonds, sultanas and comes in bittersweet and milk chocolate. The other bar has candied lemon peel, pine nuts, pistachios, hazelnuts and sultanas. The idea is to get really strong bursts of fruit and nut with the chocolate. The chocolate has to lead and I don’t want the flavors to overpower the chocolate; the key is to make it complimentary. I played with hundreds of bar combinations and these two are the ones I think are great. Right now I am calling them the ultimate fruit and nut bar because when I was little I loved the Cadbury fruit and nut bar. \u003c/p>\n\u003cp>Like in Emeryville, the kitchen here is designed to be watched. We wanted to have things folks can hang out and enjoy. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You had a factory in Emeryville but are reopening in the Mission. Why be in SF? And the Mission?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> We moved to Emeryville for convenience and cost. I actually love Emeryville. I started my first company, Attivo Confections over there.\u003c/p>\n\u003cp>Our new place is in Mission Creek. I love this neighborhood. It’s had a lot of really interesting food spots opening: \u003ca href=\"http://www.canaoakland.com/\">Cana\u003c/a> for Cuban, \u003ca href=\"http://www.heathceramics.com/san-francisco\">Heath Ceramics\u003c/a>, and \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. We’ve been eating at \u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> for 20 years. Walk three blocks and you’re at Mission and Valencia streets. \u003c/p>\n\u003cp>I did an interview with \u003ca href=\"http://sf.eater.com/archives/2012/06/20/charles_chocolates_relaunching_with_store_and_cafe.php\">Tamara Palmer\u003c/a> and she called the new space \"Potrero Hill\" and people corrected that it is actually located in the Mission. That was the only thing they commented on for the story. There is a \u003ca href=\"http://mcma-sf.org/\">Mission Creek Merchants Association\u003c/a> and we are in it. \u003c/p>\n\u003cp>I wanted to be in the city because I live here and have done so since 1986. For retail, SF can’t be beat. When we needed 7400 square feet, I knew it wasn’t going to be found on Valencia. Or at least be affordable. \u003c/p>\n\u003cfigure id=\"attachment_55568\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/triplechocolate-almonds600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/triplechocolate-almonds600.jpg\" alt=\"Triple Chocolate Almonds in Heath Ceramic bowl\" width=\"400\" class=\"size-full wp-image-55568\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Triple Chocolate Almonds in Heath Ceramic bowl\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What’s different this time?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel\u003c/strong>\u003cstrong>:\u003c/strong> So much... the opportunity to do more with retail because we’re in the city. It’s opened up a lot of opportunity. I’ve been doing this for 25 years so now get an opportunity to take everything I’ve learned in terms of kitchen, layout, equipment, and products. We will incubate young chocolatiers -- because there’s nothing cooler than seeing someone make chocolates on their own and do it well. I get almost a feeling of parental pride from seeing that. I have always done it, but informally. We hire them, they learn skills and they go off on their own. This time, we will formalize it and make it more of a program so they get a stronger knowledge of how to sell, market and package and what are the laws. They’ll have a slightly easier time of it. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> When I first started my first company Attivo Confections, I called Joseph Schmidt and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/14/qa-with-chocolate-expert-and-author-alice-medrich/\">Alice Medrich\u003c/a>. It's classic how good things come from the Bay Area. Both were remarkably generous with their time and expertise. Alice especially was patient. I called her one night when my ganache was broken and she helped me figure it out. If it wasn’t for them, I probably would’ve never made it. That’s why I like to teach and help. It’s really great to have them to turn to. \u003c/p>\n\u003cfigure id=\"attachment_55570\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles-apricotplaques1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles-apricotplaques1000.jpg\" alt=\"Paves- Classic French Truffles and Dried Apricot Plaques\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paves- Classic French Truffles and Dried Apricot Plaques\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What are the best and worst things about working with chocolate and selling a food product? \u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> The best: it’s chocolate. I really don’t know if there is a more universal food item. There’s something really fantastic about making something and seeing the enjoyment in their face. It’s an absolute kick to make something that everyone enjoys. Chocolate only exists to bring joy and we eat it for pure pleasure. There can be a real intellectual part to it too, with what’s going on in the bean to bar market now. Some folks are using traditional technique and some are not; that’s one of the most exciting things about the industry now.\u003c/p>\n\u003cp>The worst part is that chocolate is remarkably temperamental. Even now, I’ll have things happen with chocolate that completely floors me. I know how to use it in confections and pastry. But at times it’s confounding. Most of our confections are very perishable. We use nuts that are prone to rancidity and cream and butter that are perishable. We’re actually making food but it’s food made with chocolate. When you buy a fresh truffle, it’s meant to be eaten fresh. It doesn’t age like a bottle of wine. It will help folks understand what we do.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you eat and drink when you aren’t working?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel: \u003c/strong>I eat mostly at home. One of the best things about this neighborhood has an amazing number of places to eat. I’ve always loved \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. I’m not a huge drinker but I love fun and inventive cocktails so I love \u003ca href=\"http://www.trickdogbar.com/\">Trick Dog\u003c/a>. It’s become one of my instant favorites and they make really wonderful drinks. It’s become a place to go to after work.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a> is one my favorite places for lunch. Their sandwiches are awesome. \u003c/p>\n\u003cp>Or I’ll just go to \u003ca href=\"http://www.elfarolitoinc.com/\">El Farolito\u003c/a>. My wife danced Brazilian samba. She’d dance and I’d walk around the Mission and then go have a burrito. \u003c/p>\n\u003cp>French fries are my favorite food in the world. I love \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> and am a complete and total sucker for their burger and fries. I also love steak frites so I love \u003ca href=\"http://bouchonbistro.com/\">Bouchon\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your suggestions for Valentine’s Day? How will you celebrate?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> I can’t say how I’ll celebrate because then my wife will know (laughs). I love the fact that Valentine's revolves around chocolate but it bothers me too. I’ve never quite understood why it happens to be chocolate. The most fun way to celebrate may be our edible chocolate boxes, which is a really unique way of presenting chocolates. Velour hearts were never something I could wrap my head around. We did them a couple of times and then I had 1/2 a pallet left. We gave away to another chocolatier because I promised myself I’d never use them again. I love flowers for Valentine's, too. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charles-chocolatesmenu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charles-chocolatesmenu1000.jpg\" alt=\"Charles Chocolates menus and boxes\" width=\"1000\" height=\"669\" class=\"aligncenter size-full wp-image-55573\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps/ms?msid=206585514427314631506.0004d4663eaa402329c0c&msa=0&ll=37.762819,-122.411173&spn=0.000901,0.002068&iwloc=A\">Map\u003c/a>\u003cbr>\n535 Florida St.\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/CharlesChoco\">@CharlesChoco\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/CharlesChocolatesSF?fref=ts\">Charles Chocolates\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SuPOE Bowl XLVII Menu",
"title": "SuPOE Bowl XLVII Menu",
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"content": "\u003cfigure id=\"attachment_55483\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/raven-edgarallenpoehouse1000.jpg\">\u003cimg class=\"size-full wp-image-55483\" title=\"Raven at Edgar Allen Poe House. Photo: iStockphoto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/raven-edgarallenpoehouse1000.jpg\" alt=\"Raven at Edgar Allen Poe House. Photo: iStockphoto\" width=\"1000\" height=\"664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raven at Edgar Allen Poe House.\u003c/figcaption>\u003c/figure>\n\u003cp>On February 3rd at 3:30 PM PT, the Brothers Harbaugh will face their teams off in what I have chosen to term the \"Super Browl.\" Living in the Bay Area as I do, I know full well that it is incredibly ballsy of me to write up a Super Bowl menu that gives the appearance of favoring the Other Team, so give me a chance to explain myself.\u003c/p>\n\u003cp>I adore \u003ca href=\"http://www.49ers.com/team/coaches/jim-harbaugh/0168f05e-4fc6-4b7d-bdff-db27c0224ea7\">Coach Jim Harbaugh\u003c/a>. Not only did the man coach Stanford, where my husband teaches, and play for the University of Michigan, which is my beloved alma mater, but my three-and-a-half-year-old son idolizes him for his \u003ca href=\"http://www.youtube.com/watch?v=bM_nvo1OzJ4\">hilariously entertaining Harbawls alone\u003c/a>. I have also been lucky enough to meet Coach Harbaugh once, and the guy has a way more laid-back, gregarious personality than the laconic and sometimes amusingly impatient side \u003ca href=\"http://blog.sfgate.com/49ers/2011/12/12/the-pattern-of-jim-harbaughs-news-conferences/\">he shows to the press\u003c/a>.\u003c/p>\n\u003cp>Because of all of that and because of our zip code, the 49ers have my heart on Super Bowl Sunday.\u003c/p>\n\u003cp>All that said and duly acknowledged, you simply cannot deny the awesomeness that is the only professional football team to be named for a literary reference, in this case, \u003ca href=\"http://www.baltimoreravens.com/team/history/naming-baltimores-team.html\">Edgar Allan Poe's gibbering raven\u003c/a>. (Fun fact: today also happens to be the day that Edgar Allan Poe's poem, \"The Raven,\" was published in 1845. Some would argue \"The Raven\" is the most famous American poem.)\u003c/p>\n\u003cfigure id=\"attachment_55479\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/edgar-allen-poe600.jpg\">\u003cimg class=\"size-full wp-image-55479\" title=\"Edgar Allen Poe. Photo: Getty\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/edgar-allen-poe600.jpg\" alt=\"Edgar Allen Poe. Photo: Getty\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edgar Allen Poe. Photo: Getty\u003c/figcaption>\u003c/figure>\n\u003cp>So, if you happen to be a Ravens fan who has been wondering what ap\u003cem>poe\u003c/em>priate foods you should have on your table for \u003ca href=\"http://www.nfl.com/superbowl/47\">Super Bowl Sunday\u003c/a>, or if you want to effectively \u003cem>feast\u003c/em> on the other team in effigy, as it were, I've dreamed up a meal for The Ravenous among you.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, you could go with foods taken directly out of Poe, like from his wonderfully suspenseful story \"The Pit and the Pendulum\":\u003c/p>\n\u003cblockquote>\u003cp>\"I say to my horror; for I was consumed with intolerable thirst. This thirst it appeared to be the design of my persecutors to stimulate: for the food in the dish was meat pungently seasoned.\"\u003c/p>\u003c/blockquote>\n\u003cp>Or get fancy with victuals from \"The System of Dr. Tarr and Prof. Fether\":\u003c/p>\n\u003cblockquote>\u003cp>\"...a small calf roasted whole, and set upon its knees, with an apple in its mouth, as is the English fashion of dressing a hare.\"\u003c/p>\u003c/blockquote>\n\u003cp>You can also take Super Bowl decorating advice from Poe:\u003c/p>\n\u003cblockquote>\u003cp>\"The table was superbly set out. It was loaded with plate, and more than loaded with delicacies. The profusion was absolutely barbaric. There were meats enough to have feasted the Anakim. Never, in all my life, had I witnessed so lavish, so wasteful an expenditure of the good things of life...There seemed very little taste, however, in the arrangements; and my eyes, accustomed to quiet lights, were sadly offended by the prodigious glare of a multitude of wax candles, which, in silver candelabra, were deposited upon the table, and all about the room, wherever it was possible to find a place.\"\u003cbr>\n--\u003cem>The System of Dr. Tarr and Prof. Fether\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cp>(I just have this feeling Sandra Lee would approve of that kind of \u003ca href=\"http://foodnetworkhumor.com/2011/09/top-10-tackiest-sandra-lee-tablescapes-of-all-time/\">tablescape\u003c/a>, don't you?)\u003c/p>\n\u003cp>You could also try to eat the \u003ca href=\"http://www.dailygazette.com/weblogs/food-forum/2009/apr/28/42809_poe/\">foods from Poe's era\u003c/a>, but bread and molasses is less than football festive, so let’s bring on the Poe puns!\u003c/p>\n\u003ch2>\u003cstrong>Edgar Allan Poe Super Bowl Menu\u003c/strong>\u003c/h2>\n\u003cp>\u003cstrong>APPETIZERS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/heart-hand600.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55481\" title=\"Heart in Hand. Photo: iStockphoto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/heart-hand600.jpg\" alt=\"Heart in Hand. Photo: iStockphoto\" width=\"300\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>The Tell-Tale Artichoke Heart Spread\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 14 oz. can artichoke hearts in water, drained\u003c/li>\n\u003cli>1 cup mayonnaise\u003c/li>\n\u003cli>1 cup grated Parmesan cheese\u003c/li>\n\u003cli>2 cloves of garlic, minced or chopped\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>Dash of Tabasco sauce\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat oven to 350° F.\u003c/p>\n\u003cp>Mash drained artichoke hearts. Mix all ingredients together and put into a glass or ceramic baking dish. Bake until brown on top, about 25-30 minutes.\u003c/p>\n\u003cp>Serve with Melba toast crackers, slices of French bread, or hide under the floorboards until you can no longer stand \"the beating of his hideous heart!\"\u003c/p>\n\u003cp>\u003cem>Recipe from my mother, Gretchen Vander Weide, who shares a birthday with Edgar Allan Poe.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Avocado Pit and the Pendulum Guacamole\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 ripe avocados\u003c/li>\n\u003cli>2 cloves minced garlic\u003c/li>\n\u003cli>6 sliced scallions, white and pale green parts only\u003c/li>\n\u003cli>1 jalapeno, minced\u003c/li>\n\u003cli>Juice from half a lemon\u003c/li>\n\u003cli>Salt, to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPut all ingredients in a bowl and mash together with the back of a fork until well combined. Taste for seasoning, add more salt or lemon juice if needed.\u003c/p>\n\u003cp>Serve with tortilla chips or spread on the ropes that bind you for the rats to eat off and set you free.\u003c/p>\n\u003cp>\u003cstrong>MAINS\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Annabel Leek Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 leeks\u003c/li>\n\u003cli>4 tablespoons butter\u003c/li>\n\u003cli>2 onions, finely chopped\u003c/li>\n\u003cli>1 quart good chicken stock\u003c/li>\n\u003cli>salt and freshly ground pepper\u003c/li>\n\u003cli>7 cups milk\u003c/li>\n\u003cli>1 potato, cooked and mashed\u003c/li>\n\u003cli>1/4 pound cooked ham, chopped\u003c/li>\n\u003cli>1/2 cup light cream\u003c/li>\n\u003cli>finely chopped parsley, to serve\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nTrim and wash the leeks, leaving some of the green. Slice thinly. Melt the butter in a large pan and sauté the leeks and onions until soft. Add stock and seasoning, bring to a boil and simmer for 15 minutes.\u003c/p>\n\u003cp>Mix the milk and mashed potato together and stir into the broth. Return to a boil and leave to thicken. Remove from the heat and stir in the ham and cream. Return to the heat but do not allow to boil. Serve sprinkled with parsley.\u003c/p>\n\u003cp>\u003cem>Potato-Leek Soup recipe from \u003ca href=\"http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CDMQFjAA&url=http%3A%2F%2Fwww.amazon.com%2FThe-Two-Ladies-Full-Throttle%2Fdp%2F0609604236&ei=B0EAUZLRIOS7igL3u4GwDw&usg=AFQjCNE4UdwsAbW5C50fd8CE6HlmpJQ44Q&bvm=bv.41248874,d.cGE\">The Two Fat Ladies Full Throttle, Clarkson Potter, 1996\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Purloin of Lamb Letter\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 lamb loin chops\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat broiler.\u003c/p>\n\u003cp>Salt and pepper each side of the lamb chops and put on broiler pan. Broil for 3-5 minutes on each side. Keep it bloody.\u003c/p>\n\u003cp>\u003cstrong>DESSERT\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>The Masque of the Red Death By Chocolate Cake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup (1 stick) butter, plus some for buttering the molds\u003c/li>\n\u003cli>4 squares (4 ounces) bittersweet chocolate, preferably Valrhona\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>2 egg yolks\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>2 teaspoons flour, plus more for dusting\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that’s heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.\u003c/p>\n\u003cp>Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.\u003c/p>\n\u003cp>Butter and lightly flour four 4-ounce molds, custard cubs, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)\u003c/p>\n\u003cp>Preheat the oven to 450°. Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.\u003c/p>\n\u003cp>Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.\u003c/p>\n\u003cp>\u003cem>Warm, Soft Chocolate Cake recipe from \u003ca href=\"http://www.amazon.com/Jean-Georges-Cooking-Home-Four-Star-Chef/dp/076790155X\">Jean-George: Cooking at Home with a Four-Star Chef\u003c/a> by Jean-George Vongerichten\u003c/em>\u003c/p>\n\u003cp>And if you don’t find chocolate to be the Black Cat’s meow, consider a few pints of \"The Fall of the House of Usherbert\" from \u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's\u003c/a>.\u003c/p>\n\u003cp>(I’d dearly love to suggest, \"Murders in the Rhubarb Morgue\" but it’s sadly out of season.)\u003c/p>\n\u003cfigure id=\"attachment_55482\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sherrywinecellar1000.jpg\">\u003cimg class=\"size-full wp-image-55482\" title=\"Sherry Wine Cellar. Photo: iStockPhoto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sherrywinecellar1000.jpg\" alt=\"Sherry Wine Cellar. Photo: iStockPhoto\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sherry Wine Cellar.\u003c/figcaption>\u003c/figure>\n\u003cp>One thing that must be present at any Edgar Allan Poe Super Bowl feast is a prodigious amount of alcohol. For what to drink, nary a drop of Fino or Oloroso sherry will serve. No, you must get in a Cask of Amontillado, turn it into a Sherry Cobbler, and you shan't be sober.\u003c/p>\n\u003cp>Nevermore.\u003c/p>\n\u003cp>\u003cstrong>Sherry Cobbler\u003c/strong>\u003c/p>\n\u003cp>Use a large wineglass.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 tsp powdered sugar\u003c/li>\n\u003cli>2 oz. club soda\u003c/li>\n\u003cli>3 oz Amontillado\u003c/li>\n\u003cli>1/2 tsp. Cointreau\u003c/li>\n\u003cli>Orange slices\u003c/li>\n\u003cli>Maraschino cherry\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nDissolve sugar with a little of the club soda. Fill chilled glass three-quarters full with cracked or crushed ice. Add sherry and remaining soda, stirring gently. Garnish with fruit, serve with two straws.\u003c/p>\n\u003cp>\u003cem>Recipe from \u003ca href=\"http://www.amazon.com/Ultimate-Z-Bar-Guide/dp/0767901975\">The Ultimate A-to-Z Bar Guide\u003c/a> by Sharon Tyler Herbst.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Go 49ers!\u003c/strong>\u003c/p>\n\n",
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"excerpt": "So, if you happen to be a Ravens fan who has been wondering what ap\u003cem>poe\u003c/em>priate foods you should have on your table for Super Bowl Sunday, I've dreamed up a meal for The Ravenous among you.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55483\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/raven-edgarallenpoehouse1000.jpg\">\u003cimg class=\"size-full wp-image-55483\" title=\"Raven at Edgar Allen Poe House. Photo: iStockphoto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/raven-edgarallenpoehouse1000.jpg\" alt=\"Raven at Edgar Allen Poe House. Photo: iStockphoto\" width=\"1000\" height=\"664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raven at Edgar Allen Poe House.\u003c/figcaption>\u003c/figure>\n\u003cp>On February 3rd at 3:30 PM PT, the Brothers Harbaugh will face their teams off in what I have chosen to term the \"Super Browl.\" Living in the Bay Area as I do, I know full well that it is incredibly ballsy of me to write up a Super Bowl menu that gives the appearance of favoring the Other Team, so give me a chance to explain myself.\u003c/p>\n\u003cp>I adore \u003ca href=\"http://www.49ers.com/team/coaches/jim-harbaugh/0168f05e-4fc6-4b7d-bdff-db27c0224ea7\">Coach Jim Harbaugh\u003c/a>. Not only did the man coach Stanford, where my husband teaches, and play for the University of Michigan, which is my beloved alma mater, but my three-and-a-half-year-old son idolizes him for his \u003ca href=\"http://www.youtube.com/watch?v=bM_nvo1OzJ4\">hilariously entertaining Harbawls alone\u003c/a>. I have also been lucky enough to meet Coach Harbaugh once, and the guy has a way more laid-back, gregarious personality than the laconic and sometimes amusingly impatient side \u003ca href=\"http://blog.sfgate.com/49ers/2011/12/12/the-pattern-of-jim-harbaughs-news-conferences/\">he shows to the press\u003c/a>.\u003c/p>\n\u003cp>Because of all of that and because of our zip code, the 49ers have my heart on Super Bowl Sunday.\u003c/p>\n\u003cp>All that said and duly acknowledged, you simply cannot deny the awesomeness that is the only professional football team to be named for a literary reference, in this case, \u003ca href=\"http://www.baltimoreravens.com/team/history/naming-baltimores-team.html\">Edgar Allan Poe's gibbering raven\u003c/a>. (Fun fact: today also happens to be the day that Edgar Allan Poe's poem, \"The Raven,\" was published in 1845. Some would argue \"The Raven\" is the most famous American poem.)\u003c/p>\n\u003cfigure id=\"attachment_55479\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/edgar-allen-poe600.jpg\">\u003cimg class=\"size-full wp-image-55479\" title=\"Edgar Allen Poe. Photo: Getty\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/edgar-allen-poe600.jpg\" alt=\"Edgar Allen Poe. Photo: Getty\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edgar Allen Poe. Photo: Getty\u003c/figcaption>\u003c/figure>\n\u003cp>So, if you happen to be a Ravens fan who has been wondering what ap\u003cem>poe\u003c/em>priate foods you should have on your table for \u003ca href=\"http://www.nfl.com/superbowl/47\">Super Bowl Sunday\u003c/a>, or if you want to effectively \u003cem>feast\u003c/em> on the other team in effigy, as it were, I've dreamed up a meal for The Ravenous among you.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, you could go with foods taken directly out of Poe, like from his wonderfully suspenseful story \"The Pit and the Pendulum\":\u003c/p>\n\u003cblockquote>\u003cp>\"I say to my horror; for I was consumed with intolerable thirst. This thirst it appeared to be the design of my persecutors to stimulate: for the food in the dish was meat pungently seasoned.\"\u003c/p>\u003c/blockquote>\n\u003cp>Or get fancy with victuals from \"The System of Dr. Tarr and Prof. Fether\":\u003c/p>\n\u003cblockquote>\u003cp>\"...a small calf roasted whole, and set upon its knees, with an apple in its mouth, as is the English fashion of dressing a hare.\"\u003c/p>\u003c/blockquote>\n\u003cp>You can also take Super Bowl decorating advice from Poe:\u003c/p>\n\u003cblockquote>\u003cp>\"The table was superbly set out. It was loaded with plate, and more than loaded with delicacies. The profusion was absolutely barbaric. There were meats enough to have feasted the Anakim. Never, in all my life, had I witnessed so lavish, so wasteful an expenditure of the good things of life...There seemed very little taste, however, in the arrangements; and my eyes, accustomed to quiet lights, were sadly offended by the prodigious glare of a multitude of wax candles, which, in silver candelabra, were deposited upon the table, and all about the room, wherever it was possible to find a place.\"\u003cbr>\n--\u003cem>The System of Dr. Tarr and Prof. Fether\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cp>(I just have this feeling Sandra Lee would approve of that kind of \u003ca href=\"http://foodnetworkhumor.com/2011/09/top-10-tackiest-sandra-lee-tablescapes-of-all-time/\">tablescape\u003c/a>, don't you?)\u003c/p>\n\u003cp>You could also try to eat the \u003ca href=\"http://www.dailygazette.com/weblogs/food-forum/2009/apr/28/42809_poe/\">foods from Poe's era\u003c/a>, but bread and molasses is less than football festive, so let’s bring on the Poe puns!\u003c/p>\n\u003ch2>\u003cstrong>Edgar Allan Poe Super Bowl Menu\u003c/strong>\u003c/h2>\n\u003cp>\u003cstrong>APPETIZERS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/heart-hand600.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55481\" title=\"Heart in Hand. Photo: iStockphoto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/heart-hand600.jpg\" alt=\"Heart in Hand. Photo: iStockphoto\" width=\"300\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>The Tell-Tale Artichoke Heart Spread\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 14 oz. can artichoke hearts in water, drained\u003c/li>\n\u003cli>1 cup mayonnaise\u003c/li>\n\u003cli>1 cup grated Parmesan cheese\u003c/li>\n\u003cli>2 cloves of garlic, minced or chopped\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>Dash of Tabasco sauce\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat oven to 350° F.\u003c/p>\n\u003cp>Mash drained artichoke hearts. Mix all ingredients together and put into a glass or ceramic baking dish. Bake until brown on top, about 25-30 minutes.\u003c/p>\n\u003cp>Serve with Melba toast crackers, slices of French bread, or hide under the floorboards until you can no longer stand \"the beating of his hideous heart!\"\u003c/p>\n\u003cp>\u003cem>Recipe from my mother, Gretchen Vander Weide, who shares a birthday with Edgar Allan Poe.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Avocado Pit and the Pendulum Guacamole\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 ripe avocados\u003c/li>\n\u003cli>2 cloves minced garlic\u003c/li>\n\u003cli>6 sliced scallions, white and pale green parts only\u003c/li>\n\u003cli>1 jalapeno, minced\u003c/li>\n\u003cli>Juice from half a lemon\u003c/li>\n\u003cli>Salt, to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPut all ingredients in a bowl and mash together with the back of a fork until well combined. Taste for seasoning, add more salt or lemon juice if needed.\u003c/p>\n\u003cp>Serve with tortilla chips or spread on the ropes that bind you for the rats to eat off and set you free.\u003c/p>\n\u003cp>\u003cstrong>MAINS\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Annabel Leek Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 leeks\u003c/li>\n\u003cli>4 tablespoons butter\u003c/li>\n\u003cli>2 onions, finely chopped\u003c/li>\n\u003cli>1 quart good chicken stock\u003c/li>\n\u003cli>salt and freshly ground pepper\u003c/li>\n\u003cli>7 cups milk\u003c/li>\n\u003cli>1 potato, cooked and mashed\u003c/li>\n\u003cli>1/4 pound cooked ham, chopped\u003c/li>\n\u003cli>1/2 cup light cream\u003c/li>\n\u003cli>finely chopped parsley, to serve\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nTrim and wash the leeks, leaving some of the green. Slice thinly. Melt the butter in a large pan and sauté the leeks and onions until soft. Add stock and seasoning, bring to a boil and simmer for 15 minutes.\u003c/p>\n\u003cp>Mix the milk and mashed potato together and stir into the broth. Return to a boil and leave to thicken. Remove from the heat and stir in the ham and cream. Return to the heat but do not allow to boil. Serve sprinkled with parsley.\u003c/p>\n\u003cp>\u003cem>Potato-Leek Soup recipe from \u003ca href=\"http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CDMQFjAA&url=http%3A%2F%2Fwww.amazon.com%2FThe-Two-Ladies-Full-Throttle%2Fdp%2F0609604236&ei=B0EAUZLRIOS7igL3u4GwDw&usg=AFQjCNE4UdwsAbW5C50fd8CE6HlmpJQ44Q&bvm=bv.41248874,d.cGE\">The Two Fat Ladies Full Throttle, Clarkson Potter, 1996\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Purloin of Lamb Letter\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 lamb loin chops\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat broiler.\u003c/p>\n\u003cp>Salt and pepper each side of the lamb chops and put on broiler pan. Broil for 3-5 minutes on each side. Keep it bloody.\u003c/p>\n\u003cp>\u003cstrong>DESSERT\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>The Masque of the Red Death By Chocolate Cake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup (1 stick) butter, plus some for buttering the molds\u003c/li>\n\u003cli>4 squares (4 ounces) bittersweet chocolate, preferably Valrhona\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>2 egg yolks\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>2 teaspoons flour, plus more for dusting\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that’s heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.\u003c/p>\n\u003cp>Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.\u003c/p>\n\u003cp>Butter and lightly flour four 4-ounce molds, custard cubs, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)\u003c/p>\n\u003cp>Preheat the oven to 450°. Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.\u003c/p>\n\u003cp>Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.\u003c/p>\n\u003cp>\u003cem>Warm, Soft Chocolate Cake recipe from \u003ca href=\"http://www.amazon.com/Jean-Georges-Cooking-Home-Four-Star-Chef/dp/076790155X\">Jean-George: Cooking at Home with a Four-Star Chef\u003c/a> by Jean-George Vongerichten\u003c/em>\u003c/p>\n\u003cp>And if you don’t find chocolate to be the Black Cat’s meow, consider a few pints of \"The Fall of the House of Usherbert\" from \u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's\u003c/a>.\u003c/p>\n\u003cp>(I’d dearly love to suggest, \"Murders in the Rhubarb Morgue\" but it’s sadly out of season.)\u003c/p>\n\u003cfigure id=\"attachment_55482\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sherrywinecellar1000.jpg\">\u003cimg class=\"size-full wp-image-55482\" title=\"Sherry Wine Cellar. Photo: iStockPhoto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sherrywinecellar1000.jpg\" alt=\"Sherry Wine Cellar. Photo: iStockPhoto\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sherry Wine Cellar.\u003c/figcaption>\u003c/figure>\n\u003cp>One thing that must be present at any Edgar Allan Poe Super Bowl feast is a prodigious amount of alcohol. For what to drink, nary a drop of Fino or Oloroso sherry will serve. No, you must get in a Cask of Amontillado, turn it into a Sherry Cobbler, and you shan't be sober.\u003c/p>\n\u003cp>Nevermore.\u003c/p>\n\u003cp>\u003cstrong>Sherry Cobbler\u003c/strong>\u003c/p>\n\u003cp>Use a large wineglass.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 tsp powdered sugar\u003c/li>\n\u003cli>2 oz. club soda\u003c/li>\n\u003cli>3 oz Amontillado\u003c/li>\n\u003cli>1/2 tsp. Cointreau\u003c/li>\n\u003cli>Orange slices\u003c/li>\n\u003cli>Maraschino cherry\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nDissolve sugar with a little of the club soda. Fill chilled glass three-quarters full with cracked or crushed ice. Add sherry and remaining soda, stirring gently. Garnish with fruit, serve with two straws.\u003c/p>\n\u003cp>\u003cem>Recipe from \u003ca href=\"http://www.amazon.com/Ultimate-Z-Bar-Guide/dp/0767901975\">The Ultimate A-to-Z Bar Guide\u003c/a> by Sharon Tyler Herbst.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Go 49ers!\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Martin Yan: M.Y. China, Vietnam Travels and Chinese New Year",
"title": "Martin Yan: M.Y. China, Vietnam Travels and Chinese New Year",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_55344\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\" alt=\"Martin Yan. Photo: Creative Mint\" width=\"400\" class=\"size-full wp-image-55344\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan. Photo: Creative Mint\u003c/figcaption>\u003c/figure>\n\u003cp>Master Chef Martin Yan looked trim and youthful as he presided over a plate of juicy steamed dumplings at his newly opened \u003ca href=\"http://mychinasf.com/\">M.Y. China\u003c/a> restaurant nestled under the dome in San Francisco’s Westfield Shopping Center. M.Y. China is billed as a family friendly restaurant with dim sum, hand pulled noodles, dumplings and other Chinese dishes. During our interview, Yan told us that the menu is an expression of his personal favorites. There is a tidy open kitchen, giant ornamental bell in the bar area, tea service and cocktails for a stylish feel minus any stuffiness. M.Y. China dinner guests can expect to see him both on February 12th and 26th, greeting tables and celebrating the Chinese New Year. \u003c/p>\n\u003cfigure id=\"attachment_55346\" class=\"wp-caption alignright\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600-225x300.jpg\" alt=\"Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55346\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Longtime Bay Area resident Yan is a well-known Chinese cooking expert who has hosted his award-winning cooking show \u003ca href=\"http://yancancook.com/\">Yan Can Cook\u003c/a> since the late 1970s. He has broadcast over 3,500 cooking shows worldwide and authored 30 cookbooks. There is also a line of fast-casual restaurants called Yan Can and he has been an Iron Chef America judge. Yan has a Masters in food science from UC Davis and was born in Guangzhou, China to a restaurateur father and a mother who operated a grocery store. At age 13, he apprenticed at a popular Hong Kong restaurant, then studied at the Institute of Cookery in Hong Kong. I interviewed Yan because he has a new TV show about Vietnam coming out and seems to be ever-so-busy with interesting food projects locally and beyond. His comments have been edited for length. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Why open a restaurant in a mall?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> The Westfield mall invited us to come here. This is one of the busiest malls in Northern California with over 20 million people passing through. Having a brand new M.Y. China in a mall gives us tremendous exposure: there are guests from around the country and around the world. It’s the same reason why people go to Las Vegas and New York to open a restaurant: branding and prime location. The dome is beautiful. Westfield wanted to have a good operation here and gave us a very lucrative offer for tenant improvement. \u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=FgM4QtU29Tg]\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite dishes?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> When people develop a menu, they always do a favorite. This menu is small and has only 53 to 55 items; a typical Chinese menu has 250-400 items. We selected some of my personal favorites and went with what we think are everyone’s favorites for the menu. That means every single ones are my favorites (laughs).\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food-150x150.jpg\" alt=\"M.Y. China variety. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55354\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55357\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55356\">\u003c/a>\u003c/div>\n\n\u003cp>Everything we have done is all handmade and beautifully done. The juicy shanghai dumpling are called that because they are juicy and very moist. I love the cut noodles, beef longevity noodle, Kung Pao chicken and Kung Pao crab. There is a spinach seafood dumpling with tangy garlic sauce. \u003c/p>\n\u003cfigure id=\"attachment_55355\" class=\"wp-caption alignright\" style=\"max-width: 214px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600-214x300.jpg\" alt=\"Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\" width=\"214\" height=\"300\" class=\"size-medium wp-image-55355\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\u003c/figcaption>\u003c/figure>\n\u003cp>We want to have a family restaurant and that’s why we serve family style. We want people to have good food and to share and have healthy food. Our food is very light, we use less salt, less oil, and there is no MSG added. We use as much local ingredients as possible. The wild boar is local and we try to support the local farmer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You travel often. Where are we with appreciation for other cuisine in the U.S.?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> There are 54,000 Chinese restaurants in the U.S. and then another 15,000 Asian restaurants. By common sense, there is supply if there is demand. You see more and more sushi. Thirty years ago there was not a lot of sushi places and even 40 years ago the fishermen would not eat their raw fish. It had to be cooked.\u003c/p>\n\u003cp>Americans are becoming more appreciative and adventurous, more accepting and more sophisticated because of TV, cookbooks, and people travel widely. There’s more commerce between the US and China. \u003c/p>\n\u003cp>I think the American palate will continue to expand and grow and be more adventurous. Things they never tried before they now try.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where have you been lately?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I just came back from Manila, Malaysia and Vietnam. I did 26 shows to air later this year, called \u003ca href=\"http://www.youtube.com/watch?v=FyWVw4oEkUY\">Taste of Vietnam\u003c/a>. We went to every city and village in Vietnam. I go to Asia eight times a year. I taste it all and try to experience the local culture and heritage.\u003c/p>\n\u003cfigure id=\"attachment_55349\" class=\"wp-caption alignleft\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan-225x300.jpg\" alt=\"Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55349\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How did you come to meet \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a>?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We get invited to go to different places and events and participate -- as celebrity guests. I’ve been with him in Lake Tahoe, and Reno and we got a chance to do things together. I attended some of his presentations. I like that he’s a straight shooter -- a lot of people can’t do that and he’s had the courage to do it. \u003c/p>\n\u003cp>I’ve done events with \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a>, \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Jacques Pepin\u003c/a>, Ming Tsai, and Rachael Ray. Recently I was at Hell’s Kitchen with Gordon Ramsey. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you go to eat when you are in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I like \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>, \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a>, \u003ca href=\"https://plus.google.com/111932666905229623393/about?gl=us&hl=en\">Yuet Lee\u003c/a> and \u003ca href=\"http://www.yanksing.com/home.php\">Yank Sing\u003c/a> for dim sum. \u003c/p>\n\u003cp>On the Peninsula, I like the \u003ca href=\"http://www.thekitchenmillbrae.com/\">Kitchen\u003c/a> in Millbrae and the \u003ca href=\"http://www.mayflower-seafood.com/HKFL/index.htm\">Hong Kong Flower Lounge\u003c/a>. I know so many people and chefs so I never order off the menu--it's usually a dish recommended or cooked by the chef. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are you working on these days?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We have a second M.Y. China set to open in November this year in Santa Rosa. I also have something in the works for Summerland, Las Vegas. With a lot of developers, once they know I want to do a restaurant, they always give us some deal. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>It’s the year of the snake. What is your sign?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’m a snake. We're going to do a special New Year dinner and menu. The New Year is always about sharing, family, and longevity. So we’ll serve a lot of noodles. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any guilty pleasure foods?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’ve maintained the same weight for 26 years, and not gone a pound over. I live a very clean, simple life. I eat a lot of vegetables and seafood. I stay away from junk food. I never touch popcorn or chips -- those tortilla chips with the cheese. If I'm going to a movie, I just eat a simple dinner before. A lot of people love snack foods and I don’t. Snack foods are loaded with salt and preservatives. I studied food science at Davis and think \"Why do that to yourself?\"\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.mychinasf.com/\">M.Y. China\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/frk63\">Map\u003c/a>\u003cbr>\n845 Market Street, 4th Floor\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 580-3001\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/MYChinaSF\">@MYChinaSF\u003c/a>, \u003ca href=\"https://twitter.com/ChefMartinYan\">@ChefMartinYan\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/mychinasf\">M.Y. China\u003c/a>, \u003ca href=\"https://www.facebook.com/martinyan\">Martin Yan\u003c/a>\u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Bay Area resident and Master Chef Martin Yan, who has opened a new Chinese restaurant in San Francisco. Yan dishes about his new TV show, the Year of the Snake, and where he likes to eat locally. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55344\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\" alt=\"Martin Yan. Photo: Creative Mint\" width=\"400\" class=\"size-full wp-image-55344\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan. Photo: Creative Mint\u003c/figcaption>\u003c/figure>\n\u003cp>Master Chef Martin Yan looked trim and youthful as he presided over a plate of juicy steamed dumplings at his newly opened \u003ca href=\"http://mychinasf.com/\">M.Y. China\u003c/a> restaurant nestled under the dome in San Francisco’s Westfield Shopping Center. M.Y. China is billed as a family friendly restaurant with dim sum, hand pulled noodles, dumplings and other Chinese dishes. During our interview, Yan told us that the menu is an expression of his personal favorites. There is a tidy open kitchen, giant ornamental bell in the bar area, tea service and cocktails for a stylish feel minus any stuffiness. M.Y. China dinner guests can expect to see him both on February 12th and 26th, greeting tables and celebrating the Chinese New Year. \u003c/p>\n\u003cfigure id=\"attachment_55346\" class=\"wp-caption alignright\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600-225x300.jpg\" alt=\"Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55346\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Longtime Bay Area resident Yan is a well-known Chinese cooking expert who has hosted his award-winning cooking show \u003ca href=\"http://yancancook.com/\">Yan Can Cook\u003c/a> since the late 1970s. He has broadcast over 3,500 cooking shows worldwide and authored 30 cookbooks. There is also a line of fast-casual restaurants called Yan Can and he has been an Iron Chef America judge. Yan has a Masters in food science from UC Davis and was born in Guangzhou, China to a restaurateur father and a mother who operated a grocery store. At age 13, he apprenticed at a popular Hong Kong restaurant, then studied at the Institute of Cookery in Hong Kong. I interviewed Yan because he has a new TV show about Vietnam coming out and seems to be ever-so-busy with interesting food projects locally and beyond. His comments have been edited for length. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Why open a restaurant in a mall?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> The Westfield mall invited us to come here. This is one of the busiest malls in Northern California with over 20 million people passing through. Having a brand new M.Y. China in a mall gives us tremendous exposure: there are guests from around the country and around the world. It’s the same reason why people go to Las Vegas and New York to open a restaurant: branding and prime location. The dome is beautiful. Westfield wanted to have a good operation here and gave us a very lucrative offer for tenant improvement. \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/FgM4QtU29Tg'\n title='//www.youtube.com/embed/FgM4QtU29Tg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite dishes?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> When people develop a menu, they always do a favorite. This menu is small and has only 53 to 55 items; a typical Chinese menu has 250-400 items. We selected some of my personal favorites and went with what we think are everyone’s favorites for the menu. That means every single ones are my favorites (laughs).\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food-150x150.jpg\" alt=\"M.Y. China variety. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55354\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55357\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55356\">\u003c/a>\u003c/div>\n\n\u003cp>Everything we have done is all handmade and beautifully done. The juicy shanghai dumpling are called that because they are juicy and very moist. I love the cut noodles, beef longevity noodle, Kung Pao chicken and Kung Pao crab. There is a spinach seafood dumpling with tangy garlic sauce. \u003c/p>\n\u003cfigure id=\"attachment_55355\" class=\"wp-caption alignright\" style=\"max-width: 214px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600-214x300.jpg\" alt=\"Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\" width=\"214\" height=\"300\" class=\"size-medium wp-image-55355\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\u003c/figcaption>\u003c/figure>\n\u003cp>We want to have a family restaurant and that’s why we serve family style. We want people to have good food and to share and have healthy food. Our food is very light, we use less salt, less oil, and there is no MSG added. We use as much local ingredients as possible. The wild boar is local and we try to support the local farmer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You travel often. Where are we with appreciation for other cuisine in the U.S.?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> There are 54,000 Chinese restaurants in the U.S. and then another 15,000 Asian restaurants. By common sense, there is supply if there is demand. You see more and more sushi. Thirty years ago there was not a lot of sushi places and even 40 years ago the fishermen would not eat their raw fish. It had to be cooked.\u003c/p>\n\u003cp>Americans are becoming more appreciative and adventurous, more accepting and more sophisticated because of TV, cookbooks, and people travel widely. There’s more commerce between the US and China. \u003c/p>\n\u003cp>I think the American palate will continue to expand and grow and be more adventurous. Things they never tried before they now try.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where have you been lately?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I just came back from Manila, Malaysia and Vietnam. I did 26 shows to air later this year, called \u003ca href=\"http://www.youtube.com/watch?v=FyWVw4oEkUY\">Taste of Vietnam\u003c/a>. We went to every city and village in Vietnam. I go to Asia eight times a year. I taste it all and try to experience the local culture and heritage.\u003c/p>\n\u003cfigure id=\"attachment_55349\" class=\"wp-caption alignleft\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan-225x300.jpg\" alt=\"Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55349\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How did you come to meet \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a>?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We get invited to go to different places and events and participate -- as celebrity guests. I’ve been with him in Lake Tahoe, and Reno and we got a chance to do things together. I attended some of his presentations. I like that he’s a straight shooter -- a lot of people can’t do that and he’s had the courage to do it. \u003c/p>\n\u003cp>I’ve done events with \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a>, \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Jacques Pepin\u003c/a>, Ming Tsai, and Rachael Ray. Recently I was at Hell’s Kitchen with Gordon Ramsey. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you go to eat when you are in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I like \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>, \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a>, \u003ca href=\"https://plus.google.com/111932666905229623393/about?gl=us&hl=en\">Yuet Lee\u003c/a> and \u003ca href=\"http://www.yanksing.com/home.php\">Yank Sing\u003c/a> for dim sum. \u003c/p>\n\u003cp>On the Peninsula, I like the \u003ca href=\"http://www.thekitchenmillbrae.com/\">Kitchen\u003c/a> in Millbrae and the \u003ca href=\"http://www.mayflower-seafood.com/HKFL/index.htm\">Hong Kong Flower Lounge\u003c/a>. I know so many people and chefs so I never order off the menu--it's usually a dish recommended or cooked by the chef. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are you working on these days?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We have a second M.Y. China set to open in November this year in Santa Rosa. I also have something in the works for Summerland, Las Vegas. With a lot of developers, once they know I want to do a restaurant, they always give us some deal. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>It’s the year of the snake. What is your sign?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’m a snake. We're going to do a special New Year dinner and menu. The New Year is always about sharing, family, and longevity. So we’ll serve a lot of noodles. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any guilty pleasure foods?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’ve maintained the same weight for 26 years, and not gone a pound over. I live a very clean, simple life. I eat a lot of vegetables and seafood. I stay away from junk food. I never touch popcorn or chips -- those tortilla chips with the cheese. If I'm going to a movie, I just eat a simple dinner before. A lot of people love snack foods and I don’t. Snack foods are loaded with salt and preservatives. I studied food science at Davis and think \"Why do that to yourself?\"\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.mychinasf.com/\">M.Y. China\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/frk63\">Map\u003c/a>\u003cbr>\n845 Market Street, 4th Floor\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 580-3001\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/MYChinaSF\">@MYChinaSF\u003c/a>, \u003ca href=\"https://twitter.com/ChefMartinYan\">@ChefMartinYan\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/mychinasf\">M.Y. China\u003c/a>, \u003ca href=\"https://www.facebook.com/martinyan\">Martin Yan\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
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"title": "Rightnowish",
"tagline": "Art is where you find it",
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"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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