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"disqusTitle": "Bartavelle Coffee and Wine Bar",
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"content": "\u003cfigure id=\"attachment_55125\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-door1000.jpg\">\u003cimg class=\"size-full wp-image-55125\" alt=\"Bartavelle Coffee and Wine Bar door. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-door1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle Coffee and Wine Bar door. All Photos: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55129\" alt=\"Bartavelle owner Suzanne Drexhage. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior600.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55152\" alt=\"Bartavelle interior and menu. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior600-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000c.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55127\" alt=\"Bartavelle interior- mother and son team - Suzanne Drexhage and Sam Sobolewski. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000c-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>Let's just get this out of the way: There are no poached eggs on the menu anymore, not at the skinny little cafe on San Pablo and Hopkins, wedged between \u003ca href=\"http://www.acmebread.com/\">Acme Bread\u003c/a> and \u003ca href=\"http://kermitlynch.com/\">Kermit Lynch Wine Merchant\u003c/a>. You won't find granola there, or buckwheat crepes. No beignets. No baked-goat cheese salad. The coffee doesn't come in a bowl. Cafe Fanny, the tenant for 28 well-loved years, had a great run, and now \u003ca href=\"http://www.berkeleyside.com/2012/03/09/its-the-end-of-a-generation-fanny-has-grown-up/\">it's gone\u003c/a>.\u003c/p>\n\u003cp>What has sprung up in its place is \u003ca href=\"http://www.facebook.com/BartavelleCoffeeWine\">Bartavelle Coffee and Wine Bar\u003c/a>, a new venture for chef-owner Suzanne Drexhage. For Fanny fans, the first impression is reassuring: walls creamy-white, a zinc-clad bar, the comforting smell of fresh coffee and toast, tables and chairs catching the morning sun outside.\u003c/p>\n\u003cfigure id=\"attachment_55130\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000a.jpg\">\u003cimg class=\"size-full wp-image-55130\" alt=\"Bartavelle owner Suzanne Drexhage. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000a.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle owner Suzanne Drexhage.\u003c/figcaption>\u003c/figure>\n\u003cp>Settle in to sip a \u003ca href=\"http://sightglasscoffee.com/\">Sightglass\u003c/a> cortado made by Drexhage's friendly, Blue Bottle-trained barista son, Sam Sobolewski, however, and you'll start noticing the spiffed-up details: subway-style tiles on the wall behind the kitchen prep area, copper-framed mirrors, shelves displaying neat arrangements of Sightglass coffee bags, \u003ca href=\"http://www.redblossomtea.com/\">Red Blossom Tea\u003c/a> tins, Mediterranean-inspired cookbooks and sunny jars of preserved lemons. It's all light and bright, warm and welcoming.\u003c/p>\n\u003cfigure id=\"attachment_55122\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000.jpg\">\u003cimg class=\"size-full wp-image-55122\" alt=\"Bartavelle Coffee and Wine Bar - Coffee Director and Barista Sam Sobolewski. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle Coffee and Wine Bar - Coffee Director and Barista Sam Sobolewski.\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000c.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55141\" alt=\"Bartavelle - Sam Sobolewski, coffee barista at work. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000c-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000b.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55140\" alt=\"Bartavelle - Sam Sobolewski, coffee barista at work. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000b-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000a.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55139\" alt=\"Bartavelle coffee. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000a-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>Of course, when Drexhage first opened the doors, on October 23 of last year, some regulars seemed surprised to discover that she planned to run her own business rather than the one \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a>, Jim Masur, and Sharon Jones opened in 1984. Keep a business going long enough, and your customers start to assume it's theirs, a community-based extension of their living rooms.\u003c/p>\n\u003cp>But Drexhage has every intention of becoming that living room again, in her own style. She's already a familiar face to many in the Bay Area, having worked in the dining room at San Francisco's \u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> throughout the 1990s, when it was an everyday hangout for the many media businesses in the Northeast Mission. Later, she spent two years as a waiter at \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, then became a wine importer for Kermit Lynch. It was a good job, she said--interesting work, a steady paycheck, benefits--but as the years ticked by into her 40s, she feared being caught in a desk job forever.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In 2008, she started putting together a business plan for a cafe/restaurant in Berkeley. Just before she started looking for financing, the economy tanked--and the business plan went into a drawer. She returned to Chez Panisse, this time to do a year-long internship in the kitchen downstairs. She did some catering, some private cheffing, cooked at pop-up dinners and events with \u003ca href=\"http://openrestaurant.org/\">OPENrestaurant\u003c/a>, with \u003ca href=\"http://saminnosrat.com/\">Samin Nostrat\u003c/a> at \u003ca href=\"http://www.ciaosamin.com/p/tartine-afterhours.html\">Tartine AfterHours\u003c/a>, at \u003ca href=\"http://local123cafe.com/\">Local 123\u003c/a>. She loved being the kitchen, but couldn't see herself working as just another line cook. Then, a colleague told her about the closure of Cafe Fanny, and how the original owners were looking for a new tenant. It seemed almost too good to be true, but she dusted off her plan, scaled it back to the casual, coffee-and-small-bites business she'd originally envisioned, re-did the numbers and hoped.\u003c/p>\n\u003cp>Before long, Alice Waters was calling from France: she loved Drexhage's vision. There was just one thing: She hated the name Drexhage had chosen. Could she think of a new one? Knowing that it's always wise to keep Alice happy when you're running a food business in Berkeley, Drexhage and Waters went back and forth until they agreed on Bartavelle, the French word for rock partridge, a plump, quail-like game bird.\u003c/p>\n\u003cfigure id=\"attachment_55124\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cards1000.jpg\">\u003cimg class=\"size-full wp-image-55124\" alt=\"Bartavelle business cards. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cards1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle business cards.\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000a.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55187\" alt=\"Bartavelle interior. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000a-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55188\" alt=\"Bartavelle interior. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cafe-exterior1000a.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55190\" alt=\"Bartavelle cafe exterior. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cafe-exterior1000a-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>Without the separate commissary kitchen that Fanny had relied on, Drexhage had to build more storage, refrigeration, and workspace into the narrow open kitchen. Adding in some new Health Department-mandated sinks revealed plumbing issues that required tearing up and replacing the entire floor. \"My husband Stan, my dad, my brother--everyone helped out,\" said Drexhage. \"I have some amazing artisan friends who did some amazing, wonderful things, a lot for trade.\" Eric Stark put up new counters, inside and outside, along with a tall cabinet at the back of the restaurant that discretely hides both dry storage and a refrigerator, while Paco Prieto and Pacassa Studios added zinc and copper cladding for both the counters and the outdoor tabletops.\u003c/p>\n\u003cfigure id=\"attachment_55137\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter600b.jpg\">\u003cimg class=\"size-full wp-image-55137\" alt=\"Bartavelle smoked trout platter. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter600b.jpg\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle smoked trout platter.\u003c/figcaption>\u003c/figure>\n\u003cp>Over the past two months, the brief opening menu of coffee, wine, and crostini has expanded into a appetite-whetting, seasonally-inspired list of sandwiches, small bites, and sweet and savory-topped toasts. Beautiful wooden boards, hand-carved by Prieto, are loaded with assortments of fresh and house-made pickled vegetables, cheeses, cured meats or smoked fish, with Acme bread on the side. In the morning, there's a whole-grain (and gluten-free) porridge of brown and red rice, red quinoa, amaranth and flax seed, served sweet, with butter, milk, brown sugar or maple syrup, or salty, dribbled with ghee and sea salt or sesame oil and \u003ca href=\"http://en.wikipedia.org/wiki/Gomashio\">gomaiso\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_55136\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter1000.jpg\">\u003cimg class=\"size-full wp-image-55136\" alt=\"Bartavelle smoked trout platter. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle smoked trout platter.\u003c/figcaption>\u003c/figure>\n\u003cp>Almost every purchasing dollar gets spent locally: at \u003ca href=\"http://www.montereyfish.com/\">Monterey Fish\u003c/a> nearby, for local ling cod she salts and dries for brandade; at Sightglass Coffee Roasters and Red Blossom Tea, both based in San Francisco; at Marin's organic \u003ca href=\"http://strausfamilycreamery.com/\">Straus Creamery\u003c/a> for butter; at \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero Farm\u003c/a>, Full Belly, Capay, and Happy Boy Farms for organic vegetables. Gorgeous eggs, with their marigold-yellow yolks bathed in olive oil, sea salt and marash pepper, or enriched with aioli and anchovy, come from a friend out in Clayton, who raises chickens on a biodynamic farm and Waldorf school called \u003ca href=\"http://www.beelovedfarm.com\">Beeloved Farm\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_55135\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sandwich1000.jpg\">\u003cimg class=\"size-full wp-image-55135\" alt=\"Bartavelle - Sheeps milk ricotta kale sandwich. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sandwich1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle - Sheep's milk ricotta and kale sandwich.\u003c/figcaption>\u003c/figure>\n\u003cp>Next door, Acme bakes an irresistibly chewy-crunchy Roman-style pizza bianca--a cross between ciabatta and pizza crust--only for Bartavelle, where it's used for sandwiches like this one spread with Bellwether sheep's milk ricotta from Marin, sauteed kale and fresh arugula, seasoned with preserved lemons and shallot vinaigrette.\u003c/p>\n\u003cp>The coffee program is run by her son, Sam Sobolewski, who started his coffee career at 15 as Blue Bottle's third employee, stamping bags and making drip coffees at the farmers' market. After several years with Blue Bottle, he went to New York to work for Joe: the Art of Coffee, returning last year to help out on the beverage side of Bartavelle.\u003c/p>\n\u003cp>Why Sightglass? Most importantly, it's taste: Sobolewski loves their coffee. Local 123, the nearest coffee shop, serves Four Barrel; Bartavelle is Sightglass's first account in Berkeley. There's no one coffee roaster that makes the \"best\" coffee, says Sobolewski, just like there's no one winemaker making the \"best\" red wine. It's all a matter of taste and style, and one that so far, even slow-to-change Berkeley is embracing at Bartavelle.\u003c/p>\n\u003cfigure id=\"attachment_55154\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior-coffeemachine1000.jpg\">\u003cimg class=\"size-full wp-image-55154\" alt=\"Bartavelle espresso machine. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior-coffeemachine1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle espresso machine.\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-wine.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55176\" alt=\"Bartavelle wine. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-wine-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sightglass-coffee1000.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55134\" alt=\"Sightglass coffee at Bartavelle. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sightglass-coffee1000-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne600c.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55133\" alt=\"Bartavelle owner Suzanne Drexhage with son and coffee director Sam Sobolewski in background. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne600c-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>On this sunny, suddenly warm afternoon in January, Sobolewski looks up from his espresso machine to the wine bottles ranged in front of him as the golden-hour light sluices through the tall front windows, glowing through the pale salmon of the Abbatucci Gris Imperial. A day like this, it's almost rosé weather, I say. Absolutely, he agrees.\u003c/p>\n\u003cp>\"It's rosé o'clock at Bartavelle!\"\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/BartavelleCoffeeWine\">Bartavelle Coffee and Wine Bar\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/Z3xtG\">Map\u003c/a>\u003cbr>\n1603 San Pablo Ave\u003cbr>\nBerkeley, CA 94702\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 524-2473\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Sat 7am-6pm, Sun 8am-4pm\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003c/p>\n\n",
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"excerpt": "Long live Bartavelle Coffee and Wine Bar! Owner Suzanne Drexhage talks with Stephanie Rosenbaum about the joys and challenges of opening her new Berkeley cafe on the site of the old Cafe Fanny. ",
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"description": "Long live Bartavelle Coffee and Wine Bar! Owner Suzanne Drexhage talks with Stephanie Rosenbaum about the joys and challenges of opening her new Berkeley cafe on the site of the old Cafe Fanny. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55125\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-door1000.jpg\">\u003cimg class=\"size-full wp-image-55125\" alt=\"Bartavelle Coffee and Wine Bar door. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-door1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle Coffee and Wine Bar door. All Photos: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55129\" alt=\"Bartavelle owner Suzanne Drexhage. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior600.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55152\" alt=\"Bartavelle interior and menu. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior600-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000c.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55127\" alt=\"Bartavelle interior- mother and son team - Suzanne Drexhage and Sam Sobolewski. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000c-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>Let's just get this out of the way: There are no poached eggs on the menu anymore, not at the skinny little cafe on San Pablo and Hopkins, wedged between \u003ca href=\"http://www.acmebread.com/\">Acme Bread\u003c/a> and \u003ca href=\"http://kermitlynch.com/\">Kermit Lynch Wine Merchant\u003c/a>. You won't find granola there, or buckwheat crepes. No beignets. No baked-goat cheese salad. The coffee doesn't come in a bowl. Cafe Fanny, the tenant for 28 well-loved years, had a great run, and now \u003ca href=\"http://www.berkeleyside.com/2012/03/09/its-the-end-of-a-generation-fanny-has-grown-up/\">it's gone\u003c/a>.\u003c/p>\n\u003cp>What has sprung up in its place is \u003ca href=\"http://www.facebook.com/BartavelleCoffeeWine\">Bartavelle Coffee and Wine Bar\u003c/a>, a new venture for chef-owner Suzanne Drexhage. For Fanny fans, the first impression is reassuring: walls creamy-white, a zinc-clad bar, the comforting smell of fresh coffee and toast, tables and chairs catching the morning sun outside.\u003c/p>\n\u003cfigure id=\"attachment_55130\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000a.jpg\">\u003cimg class=\"size-full wp-image-55130\" alt=\"Bartavelle owner Suzanne Drexhage. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000a.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle owner Suzanne Drexhage.\u003c/figcaption>\u003c/figure>\n\u003cp>Settle in to sip a \u003ca href=\"http://sightglasscoffee.com/\">Sightglass\u003c/a> cortado made by Drexhage's friendly, Blue Bottle-trained barista son, Sam Sobolewski, however, and you'll start noticing the spiffed-up details: subway-style tiles on the wall behind the kitchen prep area, copper-framed mirrors, shelves displaying neat arrangements of Sightglass coffee bags, \u003ca href=\"http://www.redblossomtea.com/\">Red Blossom Tea\u003c/a> tins, Mediterranean-inspired cookbooks and sunny jars of preserved lemons. It's all light and bright, warm and welcoming.\u003c/p>\n\u003cfigure id=\"attachment_55122\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000.jpg\">\u003cimg class=\"size-full wp-image-55122\" alt=\"Bartavelle Coffee and Wine Bar - Coffee Director and Barista Sam Sobolewski. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle Coffee and Wine Bar - Coffee Director and Barista Sam Sobolewski.\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000c.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55141\" alt=\"Bartavelle - Sam Sobolewski, coffee barista at work. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000c-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000b.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55140\" alt=\"Bartavelle - Sam Sobolewski, coffee barista at work. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000b-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000a.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55139\" alt=\"Bartavelle coffee. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000a-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>Of course, when Drexhage first opened the doors, on October 23 of last year, some regulars seemed surprised to discover that she planned to run her own business rather than the one \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a>, Jim Masur, and Sharon Jones opened in 1984. Keep a business going long enough, and your customers start to assume it's theirs, a community-based extension of their living rooms.\u003c/p>\n\u003cp>But Drexhage has every intention of becoming that living room again, in her own style. She's already a familiar face to many in the Bay Area, having worked in the dining room at San Francisco's \u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> throughout the 1990s, when it was an everyday hangout for the many media businesses in the Northeast Mission. Later, she spent two years as a waiter at \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, then became a wine importer for Kermit Lynch. It was a good job, she said--interesting work, a steady paycheck, benefits--but as the years ticked by into her 40s, she feared being caught in a desk job forever.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In 2008, she started putting together a business plan for a cafe/restaurant in Berkeley. Just before she started looking for financing, the economy tanked--and the business plan went into a drawer. She returned to Chez Panisse, this time to do a year-long internship in the kitchen downstairs. She did some catering, some private cheffing, cooked at pop-up dinners and events with \u003ca href=\"http://openrestaurant.org/\">OPENrestaurant\u003c/a>, with \u003ca href=\"http://saminnosrat.com/\">Samin Nostrat\u003c/a> at \u003ca href=\"http://www.ciaosamin.com/p/tartine-afterhours.html\">Tartine AfterHours\u003c/a>, at \u003ca href=\"http://local123cafe.com/\">Local 123\u003c/a>. She loved being the kitchen, but couldn't see herself working as just another line cook. Then, a colleague told her about the closure of Cafe Fanny, and how the original owners were looking for a new tenant. It seemed almost too good to be true, but she dusted off her plan, scaled it back to the casual, coffee-and-small-bites business she'd originally envisioned, re-did the numbers and hoped.\u003c/p>\n\u003cp>Before long, Alice Waters was calling from France: she loved Drexhage's vision. There was just one thing: She hated the name Drexhage had chosen. Could she think of a new one? Knowing that it's always wise to keep Alice happy when you're running a food business in Berkeley, Drexhage and Waters went back and forth until they agreed on Bartavelle, the French word for rock partridge, a plump, quail-like game bird.\u003c/p>\n\u003cfigure id=\"attachment_55124\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cards1000.jpg\">\u003cimg class=\"size-full wp-image-55124\" alt=\"Bartavelle business cards. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cards1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle business cards.\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000a.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55187\" alt=\"Bartavelle interior. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000a-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55188\" alt=\"Bartavelle interior. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cafe-exterior1000a.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55190\" alt=\"Bartavelle cafe exterior. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cafe-exterior1000a-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>Without the separate commissary kitchen that Fanny had relied on, Drexhage had to build more storage, refrigeration, and workspace into the narrow open kitchen. Adding in some new Health Department-mandated sinks revealed plumbing issues that required tearing up and replacing the entire floor. \"My husband Stan, my dad, my brother--everyone helped out,\" said Drexhage. \"I have some amazing artisan friends who did some amazing, wonderful things, a lot for trade.\" Eric Stark put up new counters, inside and outside, along with a tall cabinet at the back of the restaurant that discretely hides both dry storage and a refrigerator, while Paco Prieto and Pacassa Studios added zinc and copper cladding for both the counters and the outdoor tabletops.\u003c/p>\n\u003cfigure id=\"attachment_55137\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter600b.jpg\">\u003cimg class=\"size-full wp-image-55137\" alt=\"Bartavelle smoked trout platter. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter600b.jpg\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle smoked trout platter.\u003c/figcaption>\u003c/figure>\n\u003cp>Over the past two months, the brief opening menu of coffee, wine, and crostini has expanded into a appetite-whetting, seasonally-inspired list of sandwiches, small bites, and sweet and savory-topped toasts. Beautiful wooden boards, hand-carved by Prieto, are loaded with assortments of fresh and house-made pickled vegetables, cheeses, cured meats or smoked fish, with Acme bread on the side. In the morning, there's a whole-grain (and gluten-free) porridge of brown and red rice, red quinoa, amaranth and flax seed, served sweet, with butter, milk, brown sugar or maple syrup, or salty, dribbled with ghee and sea salt or sesame oil and \u003ca href=\"http://en.wikipedia.org/wiki/Gomashio\">gomaiso\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_55136\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter1000.jpg\">\u003cimg class=\"size-full wp-image-55136\" alt=\"Bartavelle smoked trout platter. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle smoked trout platter.\u003c/figcaption>\u003c/figure>\n\u003cp>Almost every purchasing dollar gets spent locally: at \u003ca href=\"http://www.montereyfish.com/\">Monterey Fish\u003c/a> nearby, for local ling cod she salts and dries for brandade; at Sightglass Coffee Roasters and Red Blossom Tea, both based in San Francisco; at Marin's organic \u003ca href=\"http://strausfamilycreamery.com/\">Straus Creamery\u003c/a> for butter; at \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero Farm\u003c/a>, Full Belly, Capay, and Happy Boy Farms for organic vegetables. Gorgeous eggs, with their marigold-yellow yolks bathed in olive oil, sea salt and marash pepper, or enriched with aioli and anchovy, come from a friend out in Clayton, who raises chickens on a biodynamic farm and Waldorf school called \u003ca href=\"http://www.beelovedfarm.com\">Beeloved Farm\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_55135\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sandwich1000.jpg\">\u003cimg class=\"size-full wp-image-55135\" alt=\"Bartavelle - Sheeps milk ricotta kale sandwich. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sandwich1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle - Sheep's milk ricotta and kale sandwich.\u003c/figcaption>\u003c/figure>\n\u003cp>Next door, Acme bakes an irresistibly chewy-crunchy Roman-style pizza bianca--a cross between ciabatta and pizza crust--only for Bartavelle, where it's used for sandwiches like this one spread with Bellwether sheep's milk ricotta from Marin, sauteed kale and fresh arugula, seasoned with preserved lemons and shallot vinaigrette.\u003c/p>\n\u003cp>The coffee program is run by her son, Sam Sobolewski, who started his coffee career at 15 as Blue Bottle's third employee, stamping bags and making drip coffees at the farmers' market. After several years with Blue Bottle, he went to New York to work for Joe: the Art of Coffee, returning last year to help out on the beverage side of Bartavelle.\u003c/p>\n\u003cp>Why Sightglass? Most importantly, it's taste: Sobolewski loves their coffee. Local 123, the nearest coffee shop, serves Four Barrel; Bartavelle is Sightglass's first account in Berkeley. There's no one coffee roaster that makes the \"best\" coffee, says Sobolewski, just like there's no one winemaker making the \"best\" red wine. It's all a matter of taste and style, and one that so far, even slow-to-change Berkeley is embracing at Bartavelle.\u003c/p>\n\u003cfigure id=\"attachment_55154\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior-coffeemachine1000.jpg\">\u003cimg class=\"size-full wp-image-55154\" alt=\"Bartavelle espresso machine. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior-coffeemachine1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle espresso machine.\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-wine.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55176\" alt=\"Bartavelle wine. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-wine-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sightglass-coffee1000.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55134\" alt=\"Sightglass coffee at Bartavelle. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sightglass-coffee1000-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne600c.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55133\" alt=\"Bartavelle owner Suzanne Drexhage with son and coffee director Sam Sobolewski in background. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne600c-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>On this sunny, suddenly warm afternoon in January, Sobolewski looks up from his espresso machine to the wine bottles ranged in front of him as the golden-hour light sluices through the tall front windows, glowing through the pale salmon of the Abbatucci Gris Imperial. A day like this, it's almost rosé weather, I say. Absolutely, he agrees.\u003c/p>\n\u003cp>\"It's rosé o'clock at Bartavelle!\"\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/BartavelleCoffeeWine\">Bartavelle Coffee and Wine Bar\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/Z3xtG\">Map\u003c/a>\u003cbr>\n1603 San Pablo Ave\u003cbr>\nBerkeley, CA 94702\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 524-2473\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Sat 7am-6pm, Sun 8am-4pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Listen to KQED's Forum: Whole Foods' John Mackey\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201301221000\">Original Broadcast\u003c/a>: Tuesday, Jan 22, 2013 -- 10:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/01/20130122bforum.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_54949\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/johnmackey248x140.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/johnmackey248x140.jpg\" alt=\"John Mackey, CEO of Whole Foods\" width=\"248\" height=\"140\" class=\"size-full wp-image-54949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Mackey, CEO of Whole Foods, speaks while surrounded by Whole Foods employees during a news conference on Capitol Hill, December 9, 2008 in Washington, DC. Photo: Mark Wilson/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>In his new book, \"Conscious Capitalism,\" Whole Foods co-founder and co-CEO John Mackey says that a responsible business can benefit both society and the bottom line. KQED's Forum talk to Mackey about ethical capitalism and the recent controversy surrounding his comparison of President Obama's health care reform to fascism.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guest:\u003c/strong> John Mackey, co-CEO of \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods Market\u003c/a> which he co-founded in 1980, and co-author of \"\u003ca href=\"http://www.amazon.com/Conscious-Capitalism-Liberating-Heroic-Business/dp/1422144208/ref=sr_1_1?ie=UTF8&qid=1358830548&sr=8-1&keywords=conscious+capitalism\">Conscious Capitalism: Liberating the Heroic Spirit of Business\u003c/a>.\"\n\u003c/p>\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/16/whole-foods-founder-john-mackey-on-fascism-and-conscious-capitalism/\">Whole Foods Founder John Mackey On Fascism And ‘Conscious Capitalism’\u003c/a> (NPR Food)\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_54949\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/johnmackey248x140.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/johnmackey248x140.jpg\" alt=\"John Mackey, CEO of Whole Foods\" width=\"248\" height=\"140\" class=\"size-full wp-image-54949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Mackey, CEO of Whole Foods, speaks while surrounded by Whole Foods employees during a news conference on Capitol Hill, December 9, 2008 in Washington, DC. Photo: Mark Wilson/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>In his new book, \"Conscious Capitalism,\" Whole Foods co-founder and co-CEO John Mackey says that a responsible business can benefit both society and the bottom line. KQED's Forum talk to Mackey about ethical capitalism and the recent controversy surrounding his comparison of President Obama's health care reform to fascism.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guest:\u003c/strong> John Mackey, co-CEO of \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods Market\u003c/a> which he co-founded in 1980, and co-author of \"\u003ca href=\"http://www.amazon.com/Conscious-Capitalism-Liberating-Heroic-Business/dp/1422144208/ref=sr_1_1?ie=UTF8&qid=1358830548&sr=8-1&keywords=conscious+capitalism\">Conscious Capitalism: Liberating the Heroic Spirit of Business\u003c/a>.\"\n\u003c/p>\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/16/whole-foods-founder-john-mackey-on-fascism-and-conscious-capitalism/\">Whole Foods Founder John Mackey On Fascism And ‘Conscious Capitalism’\u003c/a> (NPR Food)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Fancy Food Show Trends and Slideshow",
"title": "Fancy Food Show Trends and Slideshow",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-78.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-78.jpg\" title=\"Chris Cosentino doing a demo at Fermin's booth\" alt=\"Chris Cosentino doing a demo at Fermin's booth\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54931\">\u003c/a>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">Fancy Food Show\u003c/a> hit Moscone on Sunday for its annual massive three-day schmooze fest of specialty and gourmet goods. With 80,000 products shown from 35+ countries and regions, it is the largest marketplace devoted exclusively to specialty foods and beverages on the West Coast. \u003c/p>\n\u003cp>Strategically avoiding the crowds that formed around every booth with a TV tuned in to the Niners game, we were able to taste an impressive amount of samples from this year’s exhibitors. Here are some trends we picked up on:\u003c/p>\n\u003cp>\u003cstrong>1. Superfood Mania \u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-7.jpg\" alt=\"Raw Superfruit Mix from Extreme Health USA\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54950\">\u003c/a>\u003c/p>\n\u003cp>We saw proclaimed superfoods like goji, quinoa, and chia seeds in everything from snack mixes to breakfast cereals, pastas, and energy drinks. Despite some unfortunate branding for a few of these products (I’m looking at you, \u003ca href=\"http://holycrap.com/\">Holy Crap Breakfast Cereal\u003c/a>), most of it tasted surprisingly good. In particular, we were fans of the \u003cstrong>Raw Superfruit Mix\u003c/strong> from \u003ca href=\"http://www.extremehealthusa.com/\">Extreme Health USA\u003c/a>. It was a hefty, chewy mix of organic goji berries, mulberries, golden berries, and blueberries. The golden berries were a first for me. Also called Incan Berry, they have a sweet, tart, grapefruit-like flavor that play well with their other super friends in the mix. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>2. Coconut Everything\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-56.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-56.jpg\" alt=\"Dang Coconut Chips\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54952\">\u003c/a> \u003c/p>\n\u003cp>It was virtually impossible to go a few steps without running into a coconut something or other. There were coconut oils, coconut beverages, coconut ice cream, coconut chips, even coconut cheese. The most addictive iteration of these coconutty goods was \u003ca href=\"http://www.dangfoods.com/\">Dang Coconut Chips\u003c/a>. Before the branding police raises an eyebrow, let it be known that Dang is named after the company founder’s mother. The chips are made from ripe coconut meat, toasted with a touch of sugar and salt until the intense, golden coconut flavor is baked in. Mixed with granola, sprinkled over yogurt, a salad, or eaten by the handful, it would be easy to demolish an entire bag of these coconut chips. \u003c/p>\n\u003cp>\u003cstrong>3. The Anti-Potato Chip\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-21.jpg\" alt=\"Brad's Raw Leafy Kale\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54951\">\u003c/a> \u003c/p>\n\u003cp>The whole healthy snacks thing was really prominent this year. Between all the kale chips, and lentil chips, and fruit chips, and seaweed snacks I saw, I was beginning to wonder what a girl had to do to get an old-fashioned potato chip around here. Before I had time to mourn the spud for long, the “Kale is Kool” Kids had me surrounded. I was powerless against their enthusiasm and vitamin-charged perkiness. \u003ca href=\"http://www.bradsrawchips.com/products/vampire-killer\">Brad’s Raw Leafy Kale\u003c/a> in the \u003cstrong>Vampire Killer\u003c/strong> flavor (a savory, garlicky delight) had me chanting “Kale is Kool” for a good minute or two. \u003c/p>\n\u003cp>\u003cstrong>4. Gluten-Free Goods\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-133.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-133.jpg\" alt=\"Béquet Caramel\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54953\">\u003c/a> \u003c/p>\n\u003cp>Gluten-free friends were not short-changed at the Fancy Food Show. Pretzels and shortbread cookies from \u003ca href=\"http://gratifyfoods.com/\">Gratify Foods\u003c/a> could have fooled me. \u003ca href=\"http://bixbyco.com/\">Bixby & Co\u003c/a>’s \u003cstrong>To The Nines\u003c/strong> white chocolate bar was fragrant with cardamom and had crunch factor from pistachios, almonds, and puffed rice. And if it is decadence you’re looking for, turn to \u003ca href=\"http://www.bequetconfections.com/\">Béquet Caramel\u003c/a>. Hand crafted in small batches in Montana, these soft buttery caramels are sinfully rich and utterly delicious. All their flavors were fantastic (I did my due diligence and tried about six of them…see how committed I am to you), but the sleeper hit was the \u003cstrong>Cinnamon Swirl\u003c/strong>. The cinnamon flavor was deep, with an almost baked-in flavor to it, perfectly complementing the buttery vanilla caramel. For gluten-free folks, if you’ve ever craved a hot cinnamon roll, this may just do the trick. \u003cstrong>Béquet’s Cinnamon Swirl Caramel\u003c/strong> has captured the essence of warm cinnamon roll indulgence. \u003c/p>\n\u003cp>\u003cstrong>5. Untraditional Sodas\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sodas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sodas.jpg\" alt=\"The Fizzary Craft and Vintage Sodas\" width=\"1000\" height=\"916\" class=\"alignnone size-full wp-image-54954\">\u003c/a>\u003c/p>\n\u003cp>Fizzy drinks had a comeback this year with a large selection of interestingly flavored carbonated beverages. \u003ca href=\"http://www.winecountrysoda.com/home.html\">Vignette\u003c/a> cornered the wine soda market, with flavors deriving from varietal wine grapes. \u003ca href=\"http://www.qdrinks.com/\">Q Drinks\u003c/a> has expanded from their hallmark tonic to ginger ale and kola. And \u003ca href=\"http://www.joialife.com/\">Joia\u003c/a> uses creative combinations of fruit, herbs, and spices (think Grapefruit Chamomile & Cardamom) to bring life to their lightly carbonated drinks. If you’re a soda aficionado in SF, check out \u003ca href=\"http://thefizzary.com/\">The Fizzary\u003c/a>, experts in acquiring and distributing craft and vintage sodas. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-86.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-86-150x150.jpg\" alt=\"Iberico ham from Fermin\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54932\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-89.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-89-150x150.jpg\" alt=\"Petite Sweets\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54933\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-128.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-128-150x150.jpg\" alt=\"Hudson Valley Foie Gras\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54966\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-95.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-95-150x150.jpg\" alt=\"Black Truffles \" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54934\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-69.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-69-150x150.jpg\" alt=\"Why yes, that is a goat cheese sculpture (Redwood Hill Farm)\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54968\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-54.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-54-150x150.jpg\" alt=\"PSY now hawking instant ramen\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54930\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-125.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-125-150x150.jpg\" alt=\"Fra'Mani Salumi\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54940\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-121.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-121-150x150.jpg\" alt=\"Afghan Saffron\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54939\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-114.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-114-150x150.jpg\" alt=\"Plaza de Caviar\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54938\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-113.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-113-150x150.jpg\" alt=\"Pecorino Filiano DOP\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54937\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-52.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-52-150x150.jpg\" alt=\"USA Water Polo Women's Team, Olympic gold medalists fueled by American pistachios\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54929\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-105.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-105-150x150.jpg\" alt=\"Woodland Foods Spice Display\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54936\">\u003c/a> \u003c/p>\n\n",
"disqusIdentifier": "54928 http://blogs.kqed.org/bayareabites/?p=54928",
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"excerpt": "Highlights, trends and fun photos from the 2013 Fancy Food Show. Superfood Mania, Coconut Everything, The Anti-Potato Chip, Gluten-Free Goods, Untraditional Sodas, Foie Gras, Black Truffles!",
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"description": "Highlights, trends and fun photos from the 2013 Fancy Food Show. Superfood Mania, Coconut Everything, The Anti-Potato Chip, Gluten-Free Goods, Untraditional Sodas, Foie Gras, Black Truffles!",
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"headline": "Fancy Food Show Trends and Slideshow",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-78.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-78.jpg\" title=\"Chris Cosentino doing a demo at Fermin's booth\" alt=\"Chris Cosentino doing a demo at Fermin's booth\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54931\">\u003c/a>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">Fancy Food Show\u003c/a> hit Moscone on Sunday for its annual massive three-day schmooze fest of specialty and gourmet goods. With 80,000 products shown from 35+ countries and regions, it is the largest marketplace devoted exclusively to specialty foods and beverages on the West Coast. \u003c/p>\n\u003cp>Strategically avoiding the crowds that formed around every booth with a TV tuned in to the Niners game, we were able to taste an impressive amount of samples from this year’s exhibitors. Here are some trends we picked up on:\u003c/p>\n\u003cp>\u003cstrong>1. Superfood Mania \u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-7.jpg\" alt=\"Raw Superfruit Mix from Extreme Health USA\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54950\">\u003c/a>\u003c/p>\n\u003cp>We saw proclaimed superfoods like goji, quinoa, and chia seeds in everything from snack mixes to breakfast cereals, pastas, and energy drinks. Despite some unfortunate branding for a few of these products (I’m looking at you, \u003ca href=\"http://holycrap.com/\">Holy Crap Breakfast Cereal\u003c/a>), most of it tasted surprisingly good. In particular, we were fans of the \u003cstrong>Raw Superfruit Mix\u003c/strong> from \u003ca href=\"http://www.extremehealthusa.com/\">Extreme Health USA\u003c/a>. It was a hefty, chewy mix of organic goji berries, mulberries, golden berries, and blueberries. The golden berries were a first for me. Also called Incan Berry, they have a sweet, tart, grapefruit-like flavor that play well with their other super friends in the mix. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2. Coconut Everything\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-56.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-56.jpg\" alt=\"Dang Coconut Chips\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54952\">\u003c/a> \u003c/p>\n\u003cp>It was virtually impossible to go a few steps without running into a coconut something or other. There were coconut oils, coconut beverages, coconut ice cream, coconut chips, even coconut cheese. The most addictive iteration of these coconutty goods was \u003ca href=\"http://www.dangfoods.com/\">Dang Coconut Chips\u003c/a>. Before the branding police raises an eyebrow, let it be known that Dang is named after the company founder’s mother. The chips are made from ripe coconut meat, toasted with a touch of sugar and salt until the intense, golden coconut flavor is baked in. Mixed with granola, sprinkled over yogurt, a salad, or eaten by the handful, it would be easy to demolish an entire bag of these coconut chips. \u003c/p>\n\u003cp>\u003cstrong>3. The Anti-Potato Chip\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-21.jpg\" alt=\"Brad's Raw Leafy Kale\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54951\">\u003c/a> \u003c/p>\n\u003cp>The whole healthy snacks thing was really prominent this year. Between all the kale chips, and lentil chips, and fruit chips, and seaweed snacks I saw, I was beginning to wonder what a girl had to do to get an old-fashioned potato chip around here. Before I had time to mourn the spud for long, the “Kale is Kool” Kids had me surrounded. I was powerless against their enthusiasm and vitamin-charged perkiness. \u003ca href=\"http://www.bradsrawchips.com/products/vampire-killer\">Brad’s Raw Leafy Kale\u003c/a> in the \u003cstrong>Vampire Killer\u003c/strong> flavor (a savory, garlicky delight) had me chanting “Kale is Kool” for a good minute or two. \u003c/p>\n\u003cp>\u003cstrong>4. Gluten-Free Goods\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-133.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-133.jpg\" alt=\"Béquet Caramel\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54953\">\u003c/a> \u003c/p>\n\u003cp>Gluten-free friends were not short-changed at the Fancy Food Show. Pretzels and shortbread cookies from \u003ca href=\"http://gratifyfoods.com/\">Gratify Foods\u003c/a> could have fooled me. \u003ca href=\"http://bixbyco.com/\">Bixby & Co\u003c/a>’s \u003cstrong>To The Nines\u003c/strong> white chocolate bar was fragrant with cardamom and had crunch factor from pistachios, almonds, and puffed rice. And if it is decadence you’re looking for, turn to \u003ca href=\"http://www.bequetconfections.com/\">Béquet Caramel\u003c/a>. Hand crafted in small batches in Montana, these soft buttery caramels are sinfully rich and utterly delicious. All their flavors were fantastic (I did my due diligence and tried about six of them…see how committed I am to you), but the sleeper hit was the \u003cstrong>Cinnamon Swirl\u003c/strong>. The cinnamon flavor was deep, with an almost baked-in flavor to it, perfectly complementing the buttery vanilla caramel. For gluten-free folks, if you’ve ever craved a hot cinnamon roll, this may just do the trick. \u003cstrong>Béquet’s Cinnamon Swirl Caramel\u003c/strong> has captured the essence of warm cinnamon roll indulgence. \u003c/p>\n\u003cp>\u003cstrong>5. Untraditional Sodas\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sodas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sodas.jpg\" alt=\"The Fizzary Craft and Vintage Sodas\" width=\"1000\" height=\"916\" class=\"alignnone size-full wp-image-54954\">\u003c/a>\u003c/p>\n\u003cp>Fizzy drinks had a comeback this year with a large selection of interestingly flavored carbonated beverages. \u003ca href=\"http://www.winecountrysoda.com/home.html\">Vignette\u003c/a> cornered the wine soda market, with flavors deriving from varietal wine grapes. \u003ca href=\"http://www.qdrinks.com/\">Q Drinks\u003c/a> has expanded from their hallmark tonic to ginger ale and kola. And \u003ca href=\"http://www.joialife.com/\">Joia\u003c/a> uses creative combinations of fruit, herbs, and spices (think Grapefruit Chamomile & Cardamom) to bring life to their lightly carbonated drinks. If you’re a soda aficionado in SF, check out \u003ca href=\"http://thefizzary.com/\">The Fizzary\u003c/a>, experts in acquiring and distributing craft and vintage sodas. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-86.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-86-150x150.jpg\" alt=\"Iberico ham from Fermin\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54932\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-89.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-89-150x150.jpg\" alt=\"Petite Sweets\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54933\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-128.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-128-150x150.jpg\" alt=\"Hudson Valley Foie Gras\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54966\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-95.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-95-150x150.jpg\" alt=\"Black Truffles \" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54934\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-69.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-69-150x150.jpg\" alt=\"Why yes, that is a goat cheese sculpture (Redwood Hill Farm)\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54968\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-54.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-54-150x150.jpg\" alt=\"PSY now hawking instant ramen\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54930\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-125.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-125-150x150.jpg\" alt=\"Fra'Mani Salumi\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54940\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-121.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-121-150x150.jpg\" alt=\"Afghan Saffron\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54939\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-114.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-114-150x150.jpg\" alt=\"Plaza de Caviar\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54938\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-113.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-113-150x150.jpg\" alt=\"Pecorino Filiano DOP\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54937\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-52.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-52-150x150.jpg\" 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"disqusTitle": "Bean to Bar to Glass: Dandelion Chocolate Opens a Café in the Mission",
"title": "Bean to Bar to Glass: Dandelion Chocolate Opens a Café in the Mission",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_54674\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/signage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/signage.jpg\" alt=\"Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\" title=\"Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\" width=\"560\" class=\"size-full wp-image-54674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>This week \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> officially opened its café. The new spot is a fabulous place to watch chocolate being made as well as savor the opportunity to sip and slurp artisan hot chocolate, cacao fruit smoothies, Tisano cacao husk tea and Four Barrel coffee. Dandelion is run by Todd Masonis, Cameron Ring and Alice Nystrom, a team of passionate chocolate makers who are adamant about using beans that are sourced directly from quality small farms. Masonis and Ring are the co-founders and have a background in technology. Dandelion’s chocolate bars are not too sweet, and the company garnered a \u003ca href=\"http://www.goodfoodawards.org/\">Good Food Award\u003c/a> last year. They are again in the running for another Good Food Award -- hold your breath til Friday night, when the winners are announced. \u003c/p>\n\u003cp>\u003cstrong>Breaking news 1/18/13: Dandelion won a \u003ca href=\"http://www.goodfoodawards.org/\">2013 Good Food Award\u003c/a> for its 70% Madagascar chocolate.\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_54664\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-trio1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-trio1000.jpg\" alt=\"Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\" title=\"Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\" width=\"560\" class=\"size-full wp-image-54664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\u003c/figcaption>\u003c/figure>\n\u003cp>Masonis and Nystrom took time out of their bustling schedule to catch up with Bay Area Bites. The opening day café was crowded and folks were admiring the cacao pods, \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz\u003c/a> chocolate books and sharing plates of fresh pastries from Dandelion’s pastry chef, Phil Ogiela.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>The café is modeled after the chocolate houses found in Europe years ago. How and why did you go with this concept?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> We did our research. There are a couple of different places like Bernachon in France. For 100 something years, they have been making chocolate from the bean in small batches. At \u003ca href=\"http://www.bernachon.com/\">Bernachon\u003c/a>, they have a little patisserie and make treats in the back. It’s unique and interesting, not like anything here. From what we read, there used to be chocolate houses and coffee house all over Europe. Locally, you tend to see a chocolate or truffle shop but there’s nowhere to experience chocolate. We want to have a place where people can hang out. Hopefully over time people will say: “Oh they’re melanging and \u003ca href=\"http://en.wikipedia.org/wiki/Conching\">conching\u003c/a>,” while they’re here and we’ll get a real relationship with customers.\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-exterior-150x150.jpg\" alt=\"Dandelion Chocolate cafe exterior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe exterior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54688\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior-150x150.jpg\" alt=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54690\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.2-150x150.jpg\" alt=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54689\">\u003c/a>\u003c/div>\n\n\u003cp>Bay Area Bites: \u003cstrong>Why do a chocolate café in the Mission?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> We felt like there are a lot of chocolate shops in the area and wanted to create a place for the community, not just for tourists. We felt sad when \u003ca href=\"http://www.scharffenberger.com/beans/history/\">Scharffen Berger\u003c/a> got bought. Valencia Street has such vibrant food and there’s a lot of stuff happening here: \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a>, \u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a>. We found the space two years ago and since then, the whole area has expanded. We got a little lucky and had a really great real estate broker but didn’t realize with commercial spots you don’t just find things right away. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> Why \u003cem>not\u003c/em> do the café here? [Laughs]. We didn’t know what we had when we found it. They rented it in 2010 and then it turned into the best block. I lived at the South end of the Mission and have seen this area change phenomenally. It’s exciting. People are doing really amazing things with food and also things for the community. I’d love to do both.\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-126.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-126-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54701\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-103-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54703\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-026-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54702\">\u003c/a>\u003c/div>\n\n\u003cp>Bay Area Bites: \u003cstrong>Do you drink chocolate daily?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> I try not to. I used to be a fan of the really thick European style drinking chocolate. Our pastry chef spent two months to develop the recipes. The Mission version is unique. The iced chocolate is like tea, and is a thin and light style of chocolate drink. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Your bars are straightforward and do not have fillers or a lot of sugar. Describe the bean to bar process and why you do things that way.\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Our process starts with really good cocoa beans. That starts with finding good beans. Then we get a bunch of beans. After that, it takes awhile to figure out what works, so we do taste test after taste test. Then we roast, remove the shells, grind, temper, mold and finally turn the beans into chocolate bars. We really like to highlight the bean. A lot of chocolate companies are concerned with price and consistency. We work really hard by keeping the sugar levels the same (low) so you can taste the bean. \u003c/p>\n\u003cfigure id=\"attachment_54665\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/3-chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/3-chocolates.jpg\" alt=\"Three Varieties of Dandelion Chocolate Bars. Photo: Molly DeCoudreaux\" title=\"Three Varieties of Dandelion Chocolate Bars. Photo: Molly DeCoudreaux\" width=\"560\" class=\"size-full wp-image-54665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three Varieties of Dandelion Chocolate Bars. Photo: Photo: Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>You won a prestigious Good Food Award last year for your Costa Rica 70% bar and are nominated this year for your Madagascar 70%, Dominican Republic 70% and Venezuela 70% bars. How does the Good Food Award drive your success and make a difference in sales? What was the process like?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> The way it works is you do a blind taste test & submit up to three bars. We were selected as finalists for all three. On Friday, they announce the winners. The winners know if they’ve won via email. Some people say “We’re going to SF to the awards,” and then you know something’s up.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> When we were in a tiny commercial kitchen, I had this big scheme of getting us into the Ferry Building Farmers’ Market. First thing I said is, “We need a Good Food award.” Once we won, there was a huge change in terms of volume and exposure. It was really huge for us to make those bars; we made it when we were doing 25 bars a day. When we won we had our first employee and winning was our first real visible sign of progress. We didn’t get into the Ferry Building, but we did win.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Todd & Cameron have a background in technology. How does that affect your way of thinking and doing business?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> The main thing is that we weren’t afraid to try new things and events -- how to do it. When we started, we’d hear things like, “It’s going to take 30 yrs to learn how to roast.” If you do things in the traditional way, maybe that’s true. But one of the things we learned was using scientific method and technology will move things a lot faster, and we were able to find and create the flavors we like. We focused 100% on flavor and price and consistency were secondary.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>With items like cacao fruit smoothies, cacao husk tea and iced chocolate, you have things that are likely new to many consumers. How did you come up with the menu?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> There were a bunch of things we wanted to do and having amazing hot chocolate is one of them. In France, they have a tradition of hot chocolate. We wanted to bring that yet also have things that are unique. \u003c/p>\n\u003cp>The cacao smoothies are very difficult to import. They have to freeze. We managed to find an importer to bring the pulp. That’s something that only one other place in America has.\u003c/p>\n\u003cp>We’ve told our pastry chef, “Here’s a chance to think about the flavors and from there invent them.” With good chocolate, an experienced pastry chef and a lot of time, it leads to amazing flavors.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> We have things you can’t get elsewhere. They’re all new to me. With the fruit smoothie, I’ve only tried the cacao fruit on the farm, when it’s sticky, warm and goopy. Seeing it when it’s cold and delicious means a different kind of drink. People get so excited with the chocolate tea, when they know there’s a less rich option than hot chocolate. It’s also exciting for us to explain the process and get people interested that way.\u003c/p>\n\u003cp>For the chocolate tea, we worked with our pastry chef. For his first batch of ideas, he came back and none of us were happy. It turned out we all had these different visions, including Phil. I’m really happy because it hasn’t been done before and the end product is one that none of us expected.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You collaborated with \u003ca href=\"http://www.almanacbeer.com\">Almanac Beer\u003c/a> for your Biere de Chocolat. How did the beer come about?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Someone knocked on someone’s door. One of our employees is really into beer and said, “We should do something with them.” We worked hard and made lots and lots of nibs. Our volume is different than theirs, and we had to roast lots of beans. We would deliver 25lb. bags of beans, and it was definitely a lot of work. I’m not a huge beer drinker yet we’re pretty thrilled at how it turned out.\u003c/p>\n\u003cp>As much as this block is interesting, Dogpatch is as or even more interesting. Walk down the hall there and there are seven chocolatiers, as well as beer makers, photographers, and artists. I know of some other chocolate makers who are in the middle of the country. That can be so much harder. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/beerpack-chocolate640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/beerpack-chocolate640.jpg\" alt=\"Farm to Bottle - Almanac Biere de Chocolat\" title=\"Farm to Bottle - Almanac Biere de Chocolat\" width=\"400\" class=\"aligncenter size-full wp-image-54666\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> The chocolate beer was due to one of our newest production employees, Tyler. He had just got here from Boston and took a class with them. He took them some nibs. It turned out they could use it and in a serendipitous way for the whole thing: the beer is delicious. It’s fun to work with another SF institution.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any Valentine’s Day recommendations?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Our publicist Jennifer Roy and Alice are working on some events. There’s a local paper mill that is so new -- Pam DeLuco made paper out of cacao bags and on Valentine’s Day we will let people get creative outside our store, on the sidewalk. It’d be awesome to do late night desserts but this year we’re definitely not ready for the pressure of messing up someone’s Valentine’s Day. We are in the process of creating some special chocolate treats, too.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> Pam is a farmers’ market customer and she makes paper with papers sacks. She helped us hire our fulfillment lead. Hopefully it’ll be a playful Valentine’s Day activity. We’d love to be open late and have dessert flights but can’t right now. This way we can do something with the neighborhood.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you go to eat and drink?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> I finished work on Sunday at midnight and the only thing open was Mel’s Drive-in, on Geary. I do like \u003ca href=\"http://www.rangesf.com/\">Range\u003c/a>. Their pastry chef is amazing. I’ve certainly gone to my fair share of pastry places and have a sweet tooth.\u003c/p>\n\u003cp>\u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a> is our neighbor and their caramels are amazing.\u003c/p>\n\u003cp>I love the SF brunch culture. The lines anywhere are nuts. We noticed when people see a line, they just get in line. \u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> \u003ca href=\"http://missioncheese.net/\">Mission Cheese\u003c/a> is one of my favorites. I live near \u003ca href=\"http://www.dinos-sf.com/\">Dino’s\u003c/a> -- it’s a red-checkered tablecloth kind of pizza place. I frequent there a lot -- the warm eggplant salad is delicious. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/68KCI\">Map\u003c/a>\u003cbr>\n740 Valencia Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 349-0942\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/DandelionChoco\">@DandelionChoco\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/DandelionChocolate\">Dandelion Chocolate\u003c/a> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/57463461\" width=\"560\" height=\"315\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54674\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/signage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/signage.jpg\" alt=\"Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\" title=\"Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\" width=\"560\" class=\"size-full wp-image-54674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>This week \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> officially opened its café. The new spot is a fabulous place to watch chocolate being made as well as savor the opportunity to sip and slurp artisan hot chocolate, cacao fruit smoothies, Tisano cacao husk tea and Four Barrel coffee. Dandelion is run by Todd Masonis, Cameron Ring and Alice Nystrom, a team of passionate chocolate makers who are adamant about using beans that are sourced directly from quality small farms. Masonis and Ring are the co-founders and have a background in technology. Dandelion’s chocolate bars are not too sweet, and the company garnered a \u003ca href=\"http://www.goodfoodawards.org/\">Good Food Award\u003c/a> last year. They are again in the running for another Good Food Award -- hold your breath til Friday night, when the winners are announced. \u003c/p>\n\u003cp>\u003cstrong>Breaking news 1/18/13: Dandelion won a \u003ca href=\"http://www.goodfoodawards.org/\">2013 Good Food Award\u003c/a> for its 70% Madagascar chocolate.\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_54664\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-trio1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-trio1000.jpg\" alt=\"Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\" title=\"Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\" width=\"560\" class=\"size-full wp-image-54664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\u003c/figcaption>\u003c/figure>\n\u003cp>Masonis and Nystrom took time out of their bustling schedule to catch up with Bay Area Bites. The opening day café was crowded and folks were admiring the cacao pods, \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz\u003c/a> chocolate books and sharing plates of fresh pastries from Dandelion’s pastry chef, Phil Ogiela.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>The café is modeled after the chocolate houses found in Europe years ago. How and why did you go with this concept?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> We did our research. There are a couple of different places like Bernachon in France. For 100 something years, they have been making chocolate from the bean in small batches. At \u003ca href=\"http://www.bernachon.com/\">Bernachon\u003c/a>, they have a little patisserie and make treats in the back. It’s unique and interesting, not like anything here. From what we read, there used to be chocolate houses and coffee house all over Europe. Locally, you tend to see a chocolate or truffle shop but there’s nowhere to experience chocolate. We want to have a place where people can hang out. Hopefully over time people will say: “Oh they’re melanging and \u003ca href=\"http://en.wikipedia.org/wiki/Conching\">conching\u003c/a>,” while they’re here and we’ll get a real relationship with customers.\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-exterior-150x150.jpg\" alt=\"Dandelion Chocolate cafe exterior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe exterior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54688\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior-150x150.jpg\" alt=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54690\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.2-150x150.jpg\" alt=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54689\">\u003c/a>\u003c/div>\n\n\u003cp>Bay Area Bites: \u003cstrong>Why do a chocolate café in the Mission?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> We felt like there are a lot of chocolate shops in the area and wanted to create a place for the community, not just for tourists. We felt sad when \u003ca href=\"http://www.scharffenberger.com/beans/history/\">Scharffen Berger\u003c/a> got bought. Valencia Street has such vibrant food and there’s a lot of stuff happening here: \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a>, \u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a>. We found the space two years ago and since then, the whole area has expanded. We got a little lucky and had a really great real estate broker but didn’t realize with commercial spots you don’t just find things right away. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> Why \u003cem>not\u003c/em> do the café here? [Laughs]. We didn’t know what we had when we found it. They rented it in 2010 and then it turned into the best block. I lived at the South end of the Mission and have seen this area change phenomenally. It’s exciting. People are doing really amazing things with food and also things for the community. I’d love to do both.\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-126.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-126-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54701\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-103-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54703\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-026-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54702\">\u003c/a>\u003c/div>\n\n\u003cp>Bay Area Bites: \u003cstrong>Do you drink chocolate daily?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> I try not to. I used to be a fan of the really thick European style drinking chocolate. Our pastry chef spent two months to develop the recipes. The Mission version is unique. The iced chocolate is like tea, and is a thin and light style of chocolate drink. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Your bars are straightforward and do not have fillers or a lot of sugar. Describe the bean to bar process and why you do things that way.\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Our process starts with really good cocoa beans. That starts with finding good beans. Then we get a bunch of beans. After that, it takes awhile to figure out what works, so we do taste test after taste test. Then we roast, remove the shells, grind, temper, mold and finally turn the beans into chocolate bars. We really like to highlight the bean. A lot of chocolate companies are concerned with price and consistency. We work really hard by keeping the sugar levels the same (low) so you can taste the bean. \u003c/p>\n\u003cfigure id=\"attachment_54665\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/3-chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/3-chocolates.jpg\" alt=\"Three Varieties of Dandelion Chocolate Bars. Photo: Molly DeCoudreaux\" title=\"Three Varieties of Dandelion Chocolate Bars. Photo: Molly DeCoudreaux\" width=\"560\" class=\"size-full wp-image-54665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three Varieties of Dandelion Chocolate Bars. Photo: Photo: Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>You won a prestigious Good Food Award last year for your Costa Rica 70% bar and are nominated this year for your Madagascar 70%, Dominican Republic 70% and Venezuela 70% bars. How does the Good Food Award drive your success and make a difference in sales? What was the process like?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> The way it works is you do a blind taste test & submit up to three bars. We were selected as finalists for all three. On Friday, they announce the winners. The winners know if they’ve won via email. Some people say “We’re going to SF to the awards,” and then you know something’s up.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> When we were in a tiny commercial kitchen, I had this big scheme of getting us into the Ferry Building Farmers’ Market. First thing I said is, “We need a Good Food award.” Once we won, there was a huge change in terms of volume and exposure. It was really huge for us to make those bars; we made it when we were doing 25 bars a day. When we won we had our first employee and winning was our first real visible sign of progress. We didn’t get into the Ferry Building, but we did win.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Todd & Cameron have a background in technology. How does that affect your way of thinking and doing business?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> The main thing is that we weren’t afraid to try new things and events -- how to do it. When we started, we’d hear things like, “It’s going to take 30 yrs to learn how to roast.” If you do things in the traditional way, maybe that’s true. But one of the things we learned was using scientific method and technology will move things a lot faster, and we were able to find and create the flavors we like. We focused 100% on flavor and price and consistency were secondary.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>With items like cacao fruit smoothies, cacao husk tea and iced chocolate, you have things that are likely new to many consumers. How did you come up with the menu?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> There were a bunch of things we wanted to do and having amazing hot chocolate is one of them. In France, they have a tradition of hot chocolate. We wanted to bring that yet also have things that are unique. \u003c/p>\n\u003cp>The cacao smoothies are very difficult to import. They have to freeze. We managed to find an importer to bring the pulp. That’s something that only one other place in America has.\u003c/p>\n\u003cp>We’ve told our pastry chef, “Here’s a chance to think about the flavors and from there invent them.” With good chocolate, an experienced pastry chef and a lot of time, it leads to amazing flavors.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> We have things you can’t get elsewhere. They’re all new to me. With the fruit smoothie, I’ve only tried the cacao fruit on the farm, when it’s sticky, warm and goopy. Seeing it when it’s cold and delicious means a different kind of drink. People get so excited with the chocolate tea, when they know there’s a less rich option than hot chocolate. It’s also exciting for us to explain the process and get people interested that way.\u003c/p>\n\u003cp>For the chocolate tea, we worked with our pastry chef. For his first batch of ideas, he came back and none of us were happy. It turned out we all had these different visions, including Phil. I’m really happy because it hasn’t been done before and the end product is one that none of us expected.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You collaborated with \u003ca href=\"http://www.almanacbeer.com\">Almanac Beer\u003c/a> for your Biere de Chocolat. How did the beer come about?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Someone knocked on someone’s door. One of our employees is really into beer and said, “We should do something with them.” We worked hard and made lots and lots of nibs. Our volume is different than theirs, and we had to roast lots of beans. We would deliver 25lb. bags of beans, and it was definitely a lot of work. I’m not a huge beer drinker yet we’re pretty thrilled at how it turned out.\u003c/p>\n\u003cp>As much as this block is interesting, Dogpatch is as or even more interesting. Walk down the hall there and there are seven chocolatiers, as well as beer makers, photographers, and artists. I know of some other chocolate makers who are in the middle of the country. That can be so much harder. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/beerpack-chocolate640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/beerpack-chocolate640.jpg\" alt=\"Farm to Bottle - Almanac Biere de Chocolat\" title=\"Farm to Bottle - Almanac Biere de Chocolat\" width=\"400\" class=\"aligncenter size-full wp-image-54666\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> The chocolate beer was due to one of our newest production employees, Tyler. He had just got here from Boston and took a class with them. He took them some nibs. It turned out they could use it and in a serendipitous way for the whole thing: the beer is delicious. It’s fun to work with another SF institution.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any Valentine’s Day recommendations?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Our publicist Jennifer Roy and Alice are working on some events. There’s a local paper mill that is so new -- Pam DeLuco made paper out of cacao bags and on Valentine’s Day we will let people get creative outside our store, on the sidewalk. It’d be awesome to do late night desserts but this year we’re definitely not ready for the pressure of messing up someone’s Valentine’s Day. We are in the process of creating some special chocolate treats, too.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> Pam is a farmers’ market customer and she makes paper with papers sacks. She helped us hire our fulfillment lead. Hopefully it’ll be a playful Valentine’s Day activity. We’d love to be open late and have dessert flights but can’t right now. This way we can do something with the neighborhood.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you go to eat and drink?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> I finished work on Sunday at midnight and the only thing open was Mel’s Drive-in, on Geary. I do like \u003ca href=\"http://www.rangesf.com/\">Range\u003c/a>. Their pastry chef is amazing. I’ve certainly gone to my fair share of pastry places and have a sweet tooth.\u003c/p>\n\u003cp>\u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a> is our neighbor and their caramels are amazing.\u003c/p>\n\u003cp>I love the SF brunch culture. The lines anywhere are nuts. We noticed when people see a line, they just get in line. \u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> \u003ca href=\"http://missioncheese.net/\">Mission Cheese\u003c/a> is one of my favorites. I live near \u003ca href=\"http://www.dinos-sf.com/\">Dino’s\u003c/a> -- it’s a red-checkered tablecloth kind of pizza place. I frequent there a lot -- the warm eggplant salad is delicious. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/68KCI\">Map\u003c/a>\u003cbr>\n740 Valencia Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 349-0942\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/DandelionChoco\">@DandelionChoco\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/DandelionChocolate\">Dandelion Chocolate\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Q&A with Shelley Lindgren: Wine Director, Restaurateur & Author",
"title": "Q&A with Shelley Lindgren: Wine Director, Restaurateur & Author",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_54527\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/A16.ShelleyLindgrenCREDIT-Frankie-Frankeny.jpg\">\u003cimg class=\"size-full wp-image-54527\" title=\"Shelley Lindgren. Photo credit: Frankie Frankeny\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/A16.ShelleyLindgrenCREDIT-Frankie-Frankeny.jpg\" alt=\"Shelley Lindgren. Photo credit: Frankie Frankeny\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelley Lindgren. Photo credit: Frankie Frankeny\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://twitter.com/shelleylindgren\">Shelley Lindgren\u003c/a> is a Bay Area success story: owner of the vastly popular \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> and \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a> restaurants, sommelier, wine director and cookbook author. A second A16 will open in Rockridge this year and Lindgren and owner Victoria Libin had this to share about the upcoming new outpost:\u003c/p>\n\u003cblockquote>\u003cp>\"We are very excited to announce the opening of A16 Rockridge, slated for early 2013 in the former Hudson restaurant space at 5356 College Avenue. We’d also like to officially welcome Rocky Maselli as the new A16 Rockridge Executive Chef... we are looking forward to seeing Rocky’s own interpretations of this cuisine, focusing on his family roots in Puglia, a coastal region of Italy. Guests can expect to see a menu with an emphasis on seafood as well as some southern Italian favorites including burrata, meatballs, and pizza. Shelley Lindgren’s role will include the creation of a Southern Italian-inspired wine program as well as collaboration on the launch of a cocktail program. The new cocktail menu will feature carefully crafted Italian aperitivos, amaros, and digestivos specially brought from Italy, including Rucolino -- a wild arugula amaro from Campania’s Island Ischia. The new space will feature an open kitchen with counter seating, bar seating as well as a private dining area. A16 Rockridge will work with San Francisco’s \u003ca href=\"http://ccs-architecture.com/eat/\">Cass Calder Smith\u003c/a> of CCS Architecture to bring the vision for the location to life.\"\u003c/p>\u003c/blockquote>\n\u003cp>Lindgren grew up in the North Bay and champions interesting and lesser known “soulful” Southern Italian wines. She has worked as a wine educator and restaurant consultant and is married to Greg Lindgren, who is the co-owner of Rye, Rosewood, 15 Romolo, and \u003ca href=\"http://www.ryeontheroad.com/\">Rye On the Road\u003c/a> cocktail catering service in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/SPQR-Modern-Italian-Food-Wine/dp/1607740524\">\u003cimg class=\"alignleft size-medium wp-image-54530\" title=\"SPQR book cover\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/SPQR-1000-262x300.jpg\" alt=\"SPQR book cover\" width=\"262\" height=\"300\">\u003c/a>Lindgren’s list of accomplishments is deep: a 2009 Gourmet magazine Educator Sommelier Award and the \u003ca href=\"http://chefmagazineblog.blogspot.com/2009/11/wcr-women-in-inspire-awards-winners.html\">Golden Goblet by Women Chefs & Restaurateurs\u003c/a> in the same year. She was voted the Best Wine Director by San Francisco Magazine, Best New Sommelier from Wine & Spirits, and made the cut for the Top Ten Sommeliers by Bloomberg Markets. Her first cookbook, \u003ca href=\"http://modernmealmaker.com/cookbooks/\">A16 Food + Wine\u003c/a> (Ten Speed Press, 2008) earned two IACP Cookbook Awards: Cookbook of the Year and The Julia Child Award. In 2010, Lindgren was awarded StarChefs.com's San Francisco Bay Area Rising Star Restaurateur award. Bay Area Bites asked Lindgren about her her working life, accomplishments, latest \u003ca href=\"http://www.amazon.com/SPQR-Modern-Italian-Food-Wine/dp/1607740524\">SPQR: Modern Italian Food and Wine\u003c/a> cookbook, and got the dish on her favorite wines and places to eat.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>How did the SPQR book project come about?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> After collaborating on the A16 Food & Wine book together, Kate Leahy and I had been in touch with Ten Speed Press about tackling a companion project for SPQR. We landed on the conceit of Roman roads as a structural foundation and selected the main arteries of these ancient routes through central and northern Italy and organized the dishes and wines around them. In Italy, wine and food fits hand to glove and Chef Matthew Accarrino brought incredible knowledge on Italy, cooking, family heritage and a willingness to jump into research trips from the start. Soon we had a terrific way to tell the wonderful stories behind the food and wine of these regions. We just all wanted to do our best to not only translate our experience but also do justice to their greatness.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any good stories from the book tour?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> When Matthew and I have been together at book signings, often he’ll tell a story about a winery or winemaker we visited or I’ll remind him about a time we ate a particular dish or visited an artisan maker for prosciutto, cheese, vinegar, etc. Even though we had our own role in the book, they work complementary, very much how SPQR functions. It’s exciting to find wines that pair with his food and, between the book project and visiting winemakers, our entire team at SPQR has a plethora of stories and recommendations every night. We all have fun geeking out. And actually, just being there and spending so much time with the artisans was a remarkable experience for all of us. When you think about the traditions and the spirit of the people, not to mention the spectacular settings, the whole thing was magical. And the graciousness of our hosts all over the country, letting us into their homes and businesses to see their everyday lives and how they value and use these cherished traditions -- well, I’ll remember it forever. It also inspires me to come back and continue to raise our standards of hospitality.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are some of your favorite wines from the book?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> I love to champion the lesser-known grapes because Italy is ripe with more than one can imagine. I love to hear things like a classic pairing for a particular Lambrusco is pumpkin, or to see wineries aging white wines for decades that still taste fresh. The focus on quality over quantity of Italian winemaking has elevated Italian wine so much in recent years and there is amazing pride in maintaining local tradition, which I admire. Italians don't need much to live a very rich lifestyle. Drinking wine and having complementary meals is really a backbone of Italian living.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are you most passionate about for wine and food these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> These days a lot of natural wines are increasingly blowing my mind. There’s Cantine Giardino, 'Paski,' Coda di Volpe that goes with a range of sweet and salty salads like chicory lettuce, roasted pear butter, almond, goat cheddar and pink pepper vinaigrette, or puntarelle lettuce, marinated anchovy, radish, egg and fried pork skin. It’s also great with many of Matthew's pastas. One of the more classic pairings is an orange wine like the Rusticum with Matthew's signature smoked fettuccine, sea urchin, smoked bacon, and soft quail egg. Grapes like pelaverga, tezzelenghe, gewürztraminer, cesanese, and pigato are usually the kind of wines we'll pair with dishes by the glass at SPQR. It's a whole lot of fun.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Who are your culinary and restaurant mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> Having spent the last 25 years in the Bay Area working in restaurants, I feel lucky to be inspired by so many people. Hubert Keller and the late Maurice Rouas took me under their wings at Fleur De Lys for most of the nineties. During that time, I honed my sommelier skills and realized I would be a restaurant professional as a career (I was about 25 when this decision was cemented). Then, Debbie Zachareas let me be a sommelier at Bacar and I learned a lot about managing as well, which proved invaluable as I kept studying wine, especially with my love of Italian wine. I was a real blank slate when starting to taste the wines of southern Italy and, fortunately, our timing with the opening A16 in 2004 was perfect when more and more gems from the \u003ca href=\"http://en.wikipedia.org/wiki/Southern_Italy\">Mezzogiorno\u003c/a> were becoming available and in better quality. The south of Italy is paradise. Well actually, Italy is paradise.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are the best things about being a sommelier and restaurateur?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> First of all, I love service. I love making people happy. But beyond that, I always envisioned a place where wine and food were in ideal balance with each other. Coming from fine dining, I really wanted to have elements of fine dining like the correct wine glass, the optimal temperature of wine, and friendly service that was professional yet fun, and I think we’ve achieved that. Whenever I walk into A16 or SPQR, I am excited to get to work and love seeing great teamwork and everyone’s true enthusiasm for food and wine. We are so lucky to work in the restaurant business in the Bay Area. There is always a process of evolution and adjustments to be made, which keeps us on our toes.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>And the worst?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> Tough question because there’s plenty of ‘grosser than gross’ things to deal with whether it’s the plumbing needing to be fixed, etc... but, that’s part of the package deal. Restaurant work is not for the faint of heart. There is no resting on laurels. Every day we hit the restart button, and you need to work harder than the day before. Every person has their strength and weaknesses. When we first opened, I was definitely wearing too many hats and that was not sustainable. We learn as we grow and keep our chins up, even when there are difficult decisions to make sometimes.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You are relatively young yet appear to be a success. What are the lessons you’ve learned on the way?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> You grow a really thick skin in the restaurant business and learn how to prioritize and let a lot of things roll off your back. I have learned that if you work hard, love what you do, and keep forging ahead, you’ll succeed. Pretty soon it will be nine years since opening A16's doors. That seems impossible.\u003c/p>\n\u003cp>It's also important to understand that restaurants are a business and that there have to be checks and balances for the control of costs. Having a business partner like Victoria Libin and an amazing management team has been key. We’re able to focus on what we individually do best. One person cannot run a restaurant alone.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any favorite Bay Area food/drink spots and if so what do you like to order when you go there?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> I recently had a great meal at \u003ca href=\"https://plus.google.com/110532351510508800438/about?gl=us&hl=en\">Kiss\u003c/a> sushi. The junmai sake I had with the sashimi plate was heaven. Recently I had a great Campari drink at \u003ca href=\"http://aq-sf.com/\">AQ\u003c/a>. I always have fun going to the classics, like \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> for chicken and oysters, \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> for crab with cellophane noodles, and a good Veltliner from Prager or Jamek. I spend less time in bars now that I'm a mom but, being married to Greg, who is a partner in Rye, Rosewood, and 15 Romolo, I’m in on all the great innovations on that side of the business. I get to sneak into \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/02/interview-with-nopas-jeff-hanak/\">Nopa\u003c/a> or \u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a>, among others, every once in a while to say hello to friends and unwind with a glass of something.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your wine recommendations for Valentine’s Day?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> I like to think pink with bubbles offering a couple sparkling rose's by the glass. Being still chilly this time of year, decadent, velvety reds like Mourvèdre from producers like Pignol from the Bandol area of Southern France, classic chocolate-covered cherry flavored often found in Sicily's great Nero D'Avola grape such as Feudo Montoni's Vrucara express a wonderful depth of fruit and less astringent tannins from the sun's natural ripeness and withstanding the heat of the Mediterranean summers.\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/shelleylindgren\">@shelleylindgren\u003c/a>, \u003ca href=\"https://twitter.com/mattaccarrino\">@mattaccarrino\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16sf.com/\">\u003cstrong>A16\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/7pu8n\">Map\u003c/a>\u003cbr>\n2355 Chestnut Street\u003cbr>\nSan Francisco, CA 94123\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 771-2216\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/A16SF\">@A16SF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/A16sf\">A16\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.spqrsf.com/\">\u003cstrong>SPQR\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/QBYgy\">Map\u003c/a>\u003cbr>\n1911 Fillmore Street\u003cbr>\nSan Francisco, CA 94115\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 771-7779\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/spqrfillmore\">@SPQRfillmore\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SPQRSanFrancisco?ref=share\">SPQR\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Spaghetti with Shrimp and Tomato Passatina\u003c/strong>\u003cbr>\nFrom SPQR by Shelley Lindgren, Matthew Accarrino, and Kate Leahy (Ten Speed Press, October 2012)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700a.jpg\">\u003cimg class=\"alignnone size-full wp-image-54529\" title=\"Spaghetti with Shrimp and Tomato Passatina\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700a.jpg\" alt=\"Spaghetti with Shrimp and Tomato Passatina\" width=\"400\">\u003c/a>\u003c/p>\n\u003cp>serves 4 to 6\u003c/p>\n\u003cp>extra virgin olive oil\u003cbr>\n150 grams • 1/2 yellow onion, finely diced\u003cbr>\n12 grams • 3 garlic cloves, minced\u003cbr>\n150 grams • 1 carrot, cut into 1/4-inch pieces\u003cbr>\n454 grams • 1 pound shell-on raw baby shrimp\u003cbr>\nkosher salt and black pepper\u003cbr>\na pinch of dried red pepper flakes\u003cbr>\n115 grams • 1/2 cup white wine\u003cbr>\n240 grams • 11/2 cups canned tomatoes\u003cbr>\n50 grams • 4 breadsticks, like grissini, broken up\u003cbr>\n2 grams • 2 teaspoons chopped parsley\u003cbr>\n340 grams • 12 ounces fresh spaghetti or dried\u003c/p>\n\u003cp>Heat a thin film of olive oil in a large, wide pot over medium heat. Stir in the onion and sweat until softened, 3 minutes. Stir in the garlic and sweat 1 to 2 minutes more until aromatic. Add the carrot and sweat until softened, 3 to 4 minutes.\u003c/p>\n\u003cp>Turn up the heat to medium-high, stir in the shrimp, and season with salt, pepper, and pepper flakes. Pour in the wine and bring to a simmer. Stir in the tomato and return to a simmer. Pour in 1 cup of water, lower the heat, and cook for 8 to 10 minutes or until the shrimp are soft enough to break up with a wooden spoon if pressed. Stir the broken grissini pieces into the pot, remove from the heat, and stir in the parsley.\u003c/p>\n\u003cp>Place a food mill fitted with a coarse plate over a clean pot. In batches, pass the shrimp and broth through the food mill. You will have a coarse paste. (If it’s too dry to go through the food mill, stir in more water). Taste the shrimp paste and season with salt and pepper.\u003c/p>\n\u003cp>Bring a pot of salted water to a boil. Cook the spaghetti for 4 minutes if using fresh, and as directed on the package if using dry. Drain the spaghetti, reserving a cup of pasta water, and return the spaghetti to the pasta pot.\u003c/p>\n\u003cp>Stir spoonfuls of the shrimp paste into the spaghetti until evenly coated, adding a few spoonfuls of water if the pasta looks dry, and simmer for one more minute before serving.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700.jpg\">\u003cimg class=\"alignnone size-full wp-image-54528\" title=\"Spaghetti with Shrimp and Tomato Passatina\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700.jpg\" alt=\"Spaghetti with Shrimp and Tomato Passatina\" width=\"400\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54527\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/A16.ShelleyLindgrenCREDIT-Frankie-Frankeny.jpg\">\u003cimg class=\"size-full wp-image-54527\" title=\"Shelley Lindgren. Photo credit: Frankie Frankeny\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/A16.ShelleyLindgrenCREDIT-Frankie-Frankeny.jpg\" alt=\"Shelley Lindgren. Photo credit: Frankie Frankeny\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelley Lindgren. Photo credit: Frankie Frankeny\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://twitter.com/shelleylindgren\">Shelley Lindgren\u003c/a> is a Bay Area success story: owner of the vastly popular \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> and \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a> restaurants, sommelier, wine director and cookbook author. A second A16 will open in Rockridge this year and Lindgren and owner Victoria Libin had this to share about the upcoming new outpost:\u003c/p>\n\u003cblockquote>\u003cp>\"We are very excited to announce the opening of A16 Rockridge, slated for early 2013 in the former Hudson restaurant space at 5356 College Avenue. We’d also like to officially welcome Rocky Maselli as the new A16 Rockridge Executive Chef... we are looking forward to seeing Rocky’s own interpretations of this cuisine, focusing on his family roots in Puglia, a coastal region of Italy. Guests can expect to see a menu with an emphasis on seafood as well as some southern Italian favorites including burrata, meatballs, and pizza. Shelley Lindgren’s role will include the creation of a Southern Italian-inspired wine program as well as collaboration on the launch of a cocktail program. The new cocktail menu will feature carefully crafted Italian aperitivos, amaros, and digestivos specially brought from Italy, including Rucolino -- a wild arugula amaro from Campania’s Island Ischia. The new space will feature an open kitchen with counter seating, bar seating as well as a private dining area. A16 Rockridge will work with San Francisco’s \u003ca href=\"http://ccs-architecture.com/eat/\">Cass Calder Smith\u003c/a> of CCS Architecture to bring the vision for the location to life.\"\u003c/p>\u003c/blockquote>\n\u003cp>Lindgren grew up in the North Bay and champions interesting and lesser known “soulful” Southern Italian wines. She has worked as a wine educator and restaurant consultant and is married to Greg Lindgren, who is the co-owner of Rye, Rosewood, 15 Romolo, and \u003ca href=\"http://www.ryeontheroad.com/\">Rye On the Road\u003c/a> cocktail catering service in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/SPQR-Modern-Italian-Food-Wine/dp/1607740524\">\u003cimg class=\"alignleft size-medium wp-image-54530\" title=\"SPQR book cover\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/SPQR-1000-262x300.jpg\" alt=\"SPQR book cover\" width=\"262\" height=\"300\">\u003c/a>Lindgren’s list of accomplishments is deep: a 2009 Gourmet magazine Educator Sommelier Award and the \u003ca href=\"http://chefmagazineblog.blogspot.com/2009/11/wcr-women-in-inspire-awards-winners.html\">Golden Goblet by Women Chefs & Restaurateurs\u003c/a> in the same year. She was voted the Best Wine Director by San Francisco Magazine, Best New Sommelier from Wine & Spirits, and made the cut for the Top Ten Sommeliers by Bloomberg Markets. Her first cookbook, \u003ca href=\"http://modernmealmaker.com/cookbooks/\">A16 Food + Wine\u003c/a> (Ten Speed Press, 2008) earned two IACP Cookbook Awards: Cookbook of the Year and The Julia Child Award. In 2010, Lindgren was awarded StarChefs.com's San Francisco Bay Area Rising Star Restaurateur award. Bay Area Bites asked Lindgren about her her working life, accomplishments, latest \u003ca href=\"http://www.amazon.com/SPQR-Modern-Italian-Food-Wine/dp/1607740524\">SPQR: Modern Italian Food and Wine\u003c/a> cookbook, and got the dish on her favorite wines and places to eat.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>How did the SPQR book project come about?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> After collaborating on the A16 Food & Wine book together, Kate Leahy and I had been in touch with Ten Speed Press about tackling a companion project for SPQR. We landed on the conceit of Roman roads as a structural foundation and selected the main arteries of these ancient routes through central and northern Italy and organized the dishes and wines around them. In Italy, wine and food fits hand to glove and Chef Matthew Accarrino brought incredible knowledge on Italy, cooking, family heritage and a willingness to jump into research trips from the start. Soon we had a terrific way to tell the wonderful stories behind the food and wine of these regions. We just all wanted to do our best to not only translate our experience but also do justice to their greatness.\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>Do you have any good stories from the book tour?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> When Matthew and I have been together at book signings, often he’ll tell a story about a winery or winemaker we visited or I’ll remind him about a time we ate a particular dish or visited an artisan maker for prosciutto, cheese, vinegar, etc. Even though we had our own role in the book, they work complementary, very much how SPQR functions. It’s exciting to find wines that pair with his food and, between the book project and visiting winemakers, our entire team at SPQR has a plethora of stories and recommendations every night. We all have fun geeking out. And actually, just being there and spending so much time with the artisans was a remarkable experience for all of us. When you think about the traditions and the spirit of the people, not to mention the spectacular settings, the whole thing was magical. And the graciousness of our hosts all over the country, letting us into their homes and businesses to see their everyday lives and how they value and use these cherished traditions -- well, I’ll remember it forever. It also inspires me to come back and continue to raise our standards of hospitality.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are some of your favorite wines from the book?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> I love to champion the lesser-known grapes because Italy is ripe with more than one can imagine. I love to hear things like a classic pairing for a particular Lambrusco is pumpkin, or to see wineries aging white wines for decades that still taste fresh. The focus on quality over quantity of Italian winemaking has elevated Italian wine so much in recent years and there is amazing pride in maintaining local tradition, which I admire. Italians don't need much to live a very rich lifestyle. Drinking wine and having complementary meals is really a backbone of Italian living.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are you most passionate about for wine and food these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> These days a lot of natural wines are increasingly blowing my mind. There’s Cantine Giardino, 'Paski,' Coda di Volpe that goes with a range of sweet and salty salads like chicory lettuce, roasted pear butter, almond, goat cheddar and pink pepper vinaigrette, or puntarelle lettuce, marinated anchovy, radish, egg and fried pork skin. It’s also great with many of Matthew's pastas. One of the more classic pairings is an orange wine like the Rusticum with Matthew's signature smoked fettuccine, sea urchin, smoked bacon, and soft quail egg. Grapes like pelaverga, tezzelenghe, gewürztraminer, cesanese, and pigato are usually the kind of wines we'll pair with dishes by the glass at SPQR. It's a whole lot of fun.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Who are your culinary and restaurant mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> Having spent the last 25 years in the Bay Area working in restaurants, I feel lucky to be inspired by so many people. Hubert Keller and the late Maurice Rouas took me under their wings at Fleur De Lys for most of the nineties. During that time, I honed my sommelier skills and realized I would be a restaurant professional as a career (I was about 25 when this decision was cemented). Then, Debbie Zachareas let me be a sommelier at Bacar and I learned a lot about managing as well, which proved invaluable as I kept studying wine, especially with my love of Italian wine. I was a real blank slate when starting to taste the wines of southern Italy and, fortunately, our timing with the opening A16 in 2004 was perfect when more and more gems from the \u003ca href=\"http://en.wikipedia.org/wiki/Southern_Italy\">Mezzogiorno\u003c/a> were becoming available and in better quality. The south of Italy is paradise. Well actually, Italy is paradise.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are the best things about being a sommelier and restaurateur?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> First of all, I love service. I love making people happy. But beyond that, I always envisioned a place where wine and food were in ideal balance with each other. Coming from fine dining, I really wanted to have elements of fine dining like the correct wine glass, the optimal temperature of wine, and friendly service that was professional yet fun, and I think we’ve achieved that. Whenever I walk into A16 or SPQR, I am excited to get to work and love seeing great teamwork and everyone’s true enthusiasm for food and wine. We are so lucky to work in the restaurant business in the Bay Area. There is always a process of evolution and adjustments to be made, which keeps us on our toes.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>And the worst?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> Tough question because there’s plenty of ‘grosser than gross’ things to deal with whether it’s the plumbing needing to be fixed, etc... but, that’s part of the package deal. Restaurant work is not for the faint of heart. There is no resting on laurels. Every day we hit the restart button, and you need to work harder than the day before. Every person has their strength and weaknesses. When we first opened, I was definitely wearing too many hats and that was not sustainable. We learn as we grow and keep our chins up, even when there are difficult decisions to make sometimes.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You are relatively young yet appear to be a success. What are the lessons you’ve learned on the way?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> You grow a really thick skin in the restaurant business and learn how to prioritize and let a lot of things roll off your back. I have learned that if you work hard, love what you do, and keep forging ahead, you’ll succeed. Pretty soon it will be nine years since opening A16's doors. That seems impossible.\u003c/p>\n\u003cp>It's also important to understand that restaurants are a business and that there have to be checks and balances for the control of costs. Having a business partner like Victoria Libin and an amazing management team has been key. We’re able to focus on what we individually do best. One person cannot run a restaurant alone.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any favorite Bay Area food/drink spots and if so what do you like to order when you go there?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> I recently had a great meal at \u003ca href=\"https://plus.google.com/110532351510508800438/about?gl=us&hl=en\">Kiss\u003c/a> sushi. The junmai sake I had with the sashimi plate was heaven. Recently I had a great Campari drink at \u003ca href=\"http://aq-sf.com/\">AQ\u003c/a>. I always have fun going to the classics, like \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> for chicken and oysters, \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> for crab with cellophane noodles, and a good Veltliner from Prager or Jamek. I spend less time in bars now that I'm a mom but, being married to Greg, who is a partner in Rye, Rosewood, and 15 Romolo, I’m in on all the great innovations on that side of the business. I get to sneak into \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/02/interview-with-nopas-jeff-hanak/\">Nopa\u003c/a> or \u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a>, among others, every once in a while to say hello to friends and unwind with a glass of something.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your wine recommendations for Valentine’s Day?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> I like to think pink with bubbles offering a couple sparkling rose's by the glass. Being still chilly this time of year, decadent, velvety reds like Mourvèdre from producers like Pignol from the Bandol area of Southern France, classic chocolate-covered cherry flavored often found in Sicily's great Nero D'Avola grape such as Feudo Montoni's Vrucara express a wonderful depth of fruit and less astringent tannins from the sun's natural ripeness and withstanding the heat of the Mediterranean summers.\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/shelleylindgren\">@shelleylindgren\u003c/a>, \u003ca href=\"https://twitter.com/mattaccarrino\">@mattaccarrino\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16sf.com/\">\u003cstrong>A16\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/7pu8n\">Map\u003c/a>\u003cbr>\n2355 Chestnut Street\u003cbr>\nSan Francisco, CA 94123\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 771-2216\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/A16SF\">@A16SF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/A16sf\">A16\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.spqrsf.com/\">\u003cstrong>SPQR\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/QBYgy\">Map\u003c/a>\u003cbr>\n1911 Fillmore Street\u003cbr>\nSan Francisco, CA 94115\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 771-7779\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/spqrfillmore\">@SPQRfillmore\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SPQRSanFrancisco?ref=share\">SPQR\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Spaghetti with Shrimp and Tomato Passatina\u003c/strong>\u003cbr>\nFrom SPQR by Shelley Lindgren, Matthew Accarrino, and Kate Leahy (Ten Speed Press, October 2012)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700a.jpg\">\u003cimg class=\"alignnone size-full wp-image-54529\" title=\"Spaghetti with Shrimp and Tomato Passatina\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700a.jpg\" alt=\"Spaghetti with Shrimp and Tomato Passatina\" width=\"400\">\u003c/a>\u003c/p>\n\u003cp>serves 4 to 6\u003c/p>\n\u003cp>extra virgin olive oil\u003cbr>\n150 grams • 1/2 yellow onion, finely diced\u003cbr>\n12 grams • 3 garlic cloves, minced\u003cbr>\n150 grams • 1 carrot, cut into 1/4-inch pieces\u003cbr>\n454 grams • 1 pound shell-on raw baby shrimp\u003cbr>\nkosher salt and black pepper\u003cbr>\na pinch of dried red pepper flakes\u003cbr>\n115 grams • 1/2 cup white wine\u003cbr>\n240 grams • 11/2 cups canned tomatoes\u003cbr>\n50 grams • 4 breadsticks, like grissini, broken up\u003cbr>\n2 grams • 2 teaspoons chopped parsley\u003cbr>\n340 grams • 12 ounces fresh spaghetti or dried\u003c/p>\n\u003cp>Heat a thin film of olive oil in a large, wide pot over medium heat. Stir in the onion and sweat until softened, 3 minutes. Stir in the garlic and sweat 1 to 2 minutes more until aromatic. Add the carrot and sweat until softened, 3 to 4 minutes.\u003c/p>\n\u003cp>Turn up the heat to medium-high, stir in the shrimp, and season with salt, pepper, and pepper flakes. Pour in the wine and bring to a simmer. Stir in the tomato and return to a simmer. Pour in 1 cup of water, lower the heat, and cook for 8 to 10 minutes or until the shrimp are soft enough to break up with a wooden spoon if pressed. Stir the broken grissini pieces into the pot, remove from the heat, and stir in the parsley.\u003c/p>\n\u003cp>Place a food mill fitted with a coarse plate over a clean pot. In batches, pass the shrimp and broth through the food mill. You will have a coarse paste. (If it’s too dry to go through the food mill, stir in more water). Taste the shrimp paste and season with salt and pepper.\u003c/p>\n\u003cp>Bring a pot of salted water to a boil. Cook the spaghetti for 4 minutes if using fresh, and as directed on the package if using dry. Drain the spaghetti, reserving a cup of pasta water, and return the spaghetti to the pasta pot.\u003c/p>\n\u003cp>Stir spoonfuls of the shrimp paste into the spaghetti until evenly coated, adding a few spoonfuls of water if the pasta looks dry, and simmer for one more minute before serving.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Do-It-Yourself Meal Kits Promise Easier, More Exotic Dinners ",
"title": "Do-It-Yourself Meal Kits Promise Easier, More Exotic Dinners ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_54220\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-1.jpg\" alt=\"Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\" title=\"Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\" width=\"560\" class=\"size-full wp-image-54220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\u003c/figcaption>\u003c/figure>\n\u003cp>Vijay Rajendran has a philosophy: Life is too short for food to be boring.\u003c/p>\n\u003cp>It became the slogan for his company \u003ca href=\"http://www.hungryglobetrotter.com/\" title=\"Hungry Globetrotter\" target=\"_blank\">Hungry Globetrotter\u003c/a>, which sells boxes of unusual spices and other ingredients that can be made into a meal. Rajendran launched the startup in September, becoming the latest in a string of Bay Area entrepreneurs, nonprofits and chefs to experiment with do-it-yourself meal kits for home cooks. \u003c/p>\n\u003cblockquote>\u003cp>\"Hungry Globetrotter offers a monthly subscription of recipes, sauces and spices that help you cook the cuisine of a different country every month,\" Rajendran says. \"We think of ourselves as being an international culinary adventure right in your kitchen.\"\u003c/p>\u003c/blockquote>\n\u003cp>Whether it's a desire to learn about new cuisines or a way to get a healthy dinner on the table, people are hungry for these types of boxes loaded with the makings of a nice meal, Rajendran and others say. \u003c/p>\n\u003cp>Some kits include all the spices, vegetables and meat you'll need to cook dinner, while others require shopping. A few are ready to eat with little, if any, cooking. \u003c/p>\n\u003cp>Hungry Globetrotter's customers sign up for a yearly subscription and receive a monthly kit with branded products that may be hard to find at mainstream grocery stores, such as Cobra Corn Mumbai Masala popcorn or curry simmer sauces from Maya Kaimal. \u003c/p>\n\u003cfigure id=\"attachment_54222\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-1.jpg\" alt=\"Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\" title=\"Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\" width=\"560\" class=\"size-full wp-image-54222\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\u003c/figcaption>\u003c/figure>\n\u003cp>The kits cost $34.95 but require you to buy fresh ingredients, such as chicken, pushing the final price tag higher for a four-person meal that can be cooked in about an hour. Since September, he's sold a couple hundred kits saluting the cuisines of Southern India, Japan, Morocco and Argentina. Rajendran hopes to add a few thousand customers by late 2014. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I think there is a huge market out there,\" Rajendran says.\u003c/p>\n\u003cp>So does Liz Hunt, director of marketing and public relations at the Center for Urban Education about Sustainable Agriculture (\u003ca href=\"http://www.cuesa.org/\" title=\"CUESA\" target=\"_blank\">CUESA\u003c/a>), which operates San Francisco's Ferry Plaza Farmers Market. Next month, the nonprofit will begin selling meal boxes ($19-$29) stocked with just about everything you need to make a vegetarian dinner for two, with recipes developed by local chefs. The goal is to get some of the pristine produce from the market into more hands -- and mouths.\u003c/p>\n\u003cblockquote>\u003cp>\"Teaching people how to cook is a huge part of what we do,\" Hunt says. \"This is a natural extension of that. There are great, hand-selected ingredients in the box with a recipe, so they're guaranteed to have an awesome experience with some of the best produce you can buy in San Francisco.\"\u003c/p>\u003c/blockquote>\n\u003cp>CUESA's \u003ca href=\"http://www.cuesa.org/node/3663\" title=\"CUESA's Chef Market Basket\" target=\"_blank\">Chef Market Basket\u003c/a> resembles the \u003ca href=\"http://missioncommunitymarket.org/chefbox/\" title=\"Chef's Market Box\" target=\"_blank\">Chef's Market Box\u003c/a>, a product tested last year by another nonprofit, the \u003ca href=\"http://missioncommunitymarket.org/\" title=\"Mission Community Market\" target=\"_blank\">Mission Community Market\u003c/a> (MCM) in San Francisco. The program is on hiatus until spring.\u003c/p>\n\u003cp>MCM's Chef's Market Box ($17-$30) seemed like the perfect way to bring together local farms, chefs and food lovers, says Jeremy Shaw, MCM's executive director. \u003c/p>\n\u003cblockquote>\u003cp>\"The biggest lesson is that people really value fresh and local food,\" Shaw says. \"They just have trouble getting it sometimes because they're so busy, so this is a way to solve that problem.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_54226\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-2.jpg\" alt=\"Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\" title=\"Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\" width=\"560\" class=\"size-full wp-image-54226\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>No muss, no fuss\u003c/strong>\u003c/p>\n\u003cp>These meal kits all require prep and cooking, such as chopping and simmering, but others make it even easier. \u003c/p>\n\u003cp>Ben de Vries, chef and owner of \u003ca href=\"http://www.luellasf.com/\" title=\"Luella\" target=\"_blank\">Luella\u003c/a> in San Francisco, began selling \"\u003ca href=\"http://store.luellasf.com/collections/luella-in-a-bag\" title=\"Luella in a Bag\" target=\"_blank\">Luella in a Bag\u003c/a>\" last year, a kit that makes a three-course dinner for two for about $40. \u003c/p>\n\u003cblockquote>\u003cp>\"At most, someone has to lightly sauté mushrooms that have already been lightly sautéed, just to heat them up,\" de Vries says. \"They can feel like a professional chef without doing all the work.\"\u003c/p>\u003c/blockquote>\n\u003cp>The \u003ca href=\"http://www.lukeslocal.com/meal-box.html\" title=\"Luke's Local's meal box\" target=\"_blank\">meal box\u003c/a> from \u003ca href=\"http://www.lukeslocal.com/\" title=\"Luke's Local\" target=\"_blank\">Luke's Local\u003c/a> is similarly no-fuss. The San Francisco-based company has been contracted to curate and deliver CUESA's Chef Market Basket. But it also offers its own line of ready-to-eat meals created by area chefs, as well as organic produce and other foods. The company calls its offerings a mix between a CSA, personal catering and artisan food shop. Its meal boxes, along with the CUESA and MCM meal kits, are sold through \u003ca href=\"https://www.goodeggs.com/\" title=\"Good Eggs\">the Good Eggs online marketplace\u003c/a>.\u003c/p>\n\u003cp>Owner Luke Chappell has sold about 100 meal boxes each week for the last three months, but expects that number to grow in 2013. \"I see a much bigger opportunity than what we’re doing right now,\" Chappell says. \u003c/p>\n\u003cp>De Vries of Luella sells as many as 50 meal kits per week. The response has been great, but his chef friends are also keeping tabs on how the kits sell. With the various costs of doing business in the city, he says, chefs are constantly looking for more revenue streams, such as prepared foods and pop-ups. \u003c/p>\n\u003cfigure id=\"attachment_54224\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-2.jpg\" alt=\"Luella in a Bag (photo: Matt Pinna\" title=\"Luella in a Bag (photo: Matt Pinna\" width=\"560\" class=\"size-full wp-image-54224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luella in a Bag (photo: Matt Pinna)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Turning a profit\u003c/strong>\u003c/p>\n\u003cp>Luella in a Bag becomes profitable if de Vries sells more than 20 meal kits per week. That's because his restaurant already covers related expenses, but he suspects it becomes more challenging when meal kits are a company's sole revenue stream. \u003c/p>\n\u003cp>Sales and funding were two obstacles faced by San Francisco's \u003ca href=\"https://shop.culturekitchen.com/\" title=\"Culture Kitchen\" target=\"_blank\">Culture Kitchen\u003c/a>, a company that sold ethnic meal kits with spices, nuts and other ingredients sized to make Iraqi, Thai or West Indian meals. The company announced today that it is shutting down its shop after roughly 18 months in business. \u003c/p>\n\u003cblockquote>\u003cp>\"There were a lot of costs associated with the packaging,\" says Abby Sturges, a Culture Kitchen co-founder. \"It made it difficult to reach the price point we needed to reach. Our day-to-day operations were consumed with getting product in and out the door.\"\u003c/p>\u003c/blockquote>\n\u003cp>Sturges will continue to blog as a way to focus on Culture Kitchen's larger vision of building a community around ethnic food and getting people back into the kitchen.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>People truly do want the opportunity to cook more often, says CUESA's Hunt.\u003c/p>\n\u003cblockquote>\u003cp>\n\"The reason we see more of these boxes is people really love to cook, but there's a real challenge in planning a menu and going to the grocery store,\" Hunt says. \"If we can make this a viable alternative, I think we can really improve the quality of people's lives.\"\u003c/p>\u003c/blockquote>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54220\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-1.jpg\" alt=\"Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\" title=\"Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\" width=\"560\" class=\"size-full wp-image-54220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\u003c/figcaption>\u003c/figure>\n\u003cp>Vijay Rajendran has a philosophy: Life is too short for food to be boring.\u003c/p>\n\u003cp>It became the slogan for his company \u003ca href=\"http://www.hungryglobetrotter.com/\" title=\"Hungry Globetrotter\" target=\"_blank\">Hungry Globetrotter\u003c/a>, which sells boxes of unusual spices and other ingredients that can be made into a meal. Rajendran launched the startup in September, becoming the latest in a string of Bay Area entrepreneurs, nonprofits and chefs to experiment with do-it-yourself meal kits for home cooks. \u003c/p>\n\u003cblockquote>\u003cp>\"Hungry Globetrotter offers a monthly subscription of recipes, sauces and spices that help you cook the cuisine of a different country every month,\" Rajendran says. \"We think of ourselves as being an international culinary adventure right in your kitchen.\"\u003c/p>\u003c/blockquote>\n\u003cp>Whether it's a desire to learn about new cuisines or a way to get a healthy dinner on the table, people are hungry for these types of boxes loaded with the makings of a nice meal, Rajendran and others say. \u003c/p>\n\u003cp>Some kits include all the spices, vegetables and meat you'll need to cook dinner, while others require shopping. A few are ready to eat with little, if any, cooking. \u003c/p>\n\u003cp>Hungry Globetrotter's customers sign up for a yearly subscription and receive a monthly kit with branded products that may be hard to find at mainstream grocery stores, such as Cobra Corn Mumbai Masala popcorn or curry simmer sauces from Maya Kaimal. \u003c/p>\n\u003cfigure id=\"attachment_54222\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-1.jpg\" alt=\"Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\" title=\"Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\" width=\"560\" class=\"size-full wp-image-54222\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\u003c/figcaption>\u003c/figure>\n\u003cp>The kits cost $34.95 but require you to buy fresh ingredients, such as chicken, pushing the final price tag higher for a four-person meal that can be cooked in about an hour. Since September, he's sold a couple hundred kits saluting the cuisines of Southern India, Japan, Morocco and Argentina. Rajendran hopes to add a few thousand customers by late 2014. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I think there is a huge market out there,\" Rajendran says.\u003c/p>\n\u003cp>So does Liz Hunt, director of marketing and public relations at the Center for Urban Education about Sustainable Agriculture (\u003ca href=\"http://www.cuesa.org/\" title=\"CUESA\" target=\"_blank\">CUESA\u003c/a>), which operates San Francisco's Ferry Plaza Farmers Market. Next month, the nonprofit will begin selling meal boxes ($19-$29) stocked with just about everything you need to make a vegetarian dinner for two, with recipes developed by local chefs. The goal is to get some of the pristine produce from the market into more hands -- and mouths.\u003c/p>\n\u003cblockquote>\u003cp>\"Teaching people how to cook is a huge part of what we do,\" Hunt says. \"This is a natural extension of that. There are great, hand-selected ingredients in the box with a recipe, so they're guaranteed to have an awesome experience with some of the best produce you can buy in San Francisco.\"\u003c/p>\u003c/blockquote>\n\u003cp>CUESA's \u003ca href=\"http://www.cuesa.org/node/3663\" title=\"CUESA's Chef Market Basket\" target=\"_blank\">Chef Market Basket\u003c/a> resembles the \u003ca href=\"http://missioncommunitymarket.org/chefbox/\" title=\"Chef's Market Box\" target=\"_blank\">Chef's Market Box\u003c/a>, a product tested last year by another nonprofit, the \u003ca href=\"http://missioncommunitymarket.org/\" title=\"Mission Community Market\" target=\"_blank\">Mission Community Market\u003c/a> (MCM) in San Francisco. The program is on hiatus until spring.\u003c/p>\n\u003cp>MCM's Chef's Market Box ($17-$30) seemed like the perfect way to bring together local farms, chefs and food lovers, says Jeremy Shaw, MCM's executive director. \u003c/p>\n\u003cblockquote>\u003cp>\"The biggest lesson is that people really value fresh and local food,\" Shaw says. \"They just have trouble getting it sometimes because they're so busy, so this is a way to solve that problem.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_54226\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-2.jpg\" alt=\"Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\" title=\"Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\" width=\"560\" class=\"size-full wp-image-54226\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>No muss, no fuss\u003c/strong>\u003c/p>\n\u003cp>These meal kits all require prep and cooking, such as chopping and simmering, but others make it even easier. \u003c/p>\n\u003cp>Ben de Vries, chef and owner of \u003ca href=\"http://www.luellasf.com/\" title=\"Luella\" target=\"_blank\">Luella\u003c/a> in San Francisco, began selling \"\u003ca href=\"http://store.luellasf.com/collections/luella-in-a-bag\" title=\"Luella in a Bag\" target=\"_blank\">Luella in a Bag\u003c/a>\" last year, a kit that makes a three-course dinner for two for about $40. \u003c/p>\n\u003cblockquote>\u003cp>\"At most, someone has to lightly sauté mushrooms that have already been lightly sautéed, just to heat them up,\" de Vries says. \"They can feel like a professional chef without doing all the work.\"\u003c/p>\u003c/blockquote>\n\u003cp>The \u003ca href=\"http://www.lukeslocal.com/meal-box.html\" title=\"Luke's Local's meal box\" target=\"_blank\">meal box\u003c/a> from \u003ca href=\"http://www.lukeslocal.com/\" title=\"Luke's Local\" target=\"_blank\">Luke's Local\u003c/a> is similarly no-fuss. The San Francisco-based company has been contracted to curate and deliver CUESA's Chef Market Basket. But it also offers its own line of ready-to-eat meals created by area chefs, as well as organic produce and other foods. The company calls its offerings a mix between a CSA, personal catering and artisan food shop. Its meal boxes, along with the CUESA and MCM meal kits, are sold through \u003ca href=\"https://www.goodeggs.com/\" title=\"Good Eggs\">the Good Eggs online marketplace\u003c/a>.\u003c/p>\n\u003cp>Owner Luke Chappell has sold about 100 meal boxes each week for the last three months, but expects that number to grow in 2013. \"I see a much bigger opportunity than what we’re doing right now,\" Chappell says. \u003c/p>\n\u003cp>De Vries of Luella sells as many as 50 meal kits per week. The response has been great, but his chef friends are also keeping tabs on how the kits sell. With the various costs of doing business in the city, he says, chefs are constantly looking for more revenue streams, such as prepared foods and pop-ups. \u003c/p>\n\u003cfigure id=\"attachment_54224\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-2.jpg\" alt=\"Luella in a Bag (photo: Matt Pinna\" title=\"Luella in a Bag (photo: Matt Pinna\" width=\"560\" class=\"size-full wp-image-54224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luella in a Bag (photo: Matt Pinna)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Turning a profit\u003c/strong>\u003c/p>\n\u003cp>Luella in a Bag becomes profitable if de Vries sells more than 20 meal kits per week. That's because his restaurant already covers related expenses, but he suspects it becomes more challenging when meal kits are a company's sole revenue stream. \u003c/p>\n\u003cp>Sales and funding were two obstacles faced by San Francisco's \u003ca href=\"https://shop.culturekitchen.com/\" title=\"Culture Kitchen\" target=\"_blank\">Culture Kitchen\u003c/a>, a company that sold ethnic meal kits with spices, nuts and other ingredients sized to make Iraqi, Thai or West Indian meals. The company announced today that it is shutting down its shop after roughly 18 months in business. \u003c/p>\n\u003cblockquote>\u003cp>\"There were a lot of costs associated with the packaging,\" says Abby Sturges, a Culture Kitchen co-founder. \"It made it difficult to reach the price point we needed to reach. Our day-to-day operations were consumed with getting product in and out the door.\"\u003c/p>\u003c/blockquote>\n\u003cp>Sturges will continue to blog as a way to focus on Culture Kitchen's larger vision of building a community around ethnic food and getting people back into the kitchen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>People truly do want the opportunity to cook more often, says CUESA's Hunt.\u003c/p>\n\u003cblockquote>\u003cp>\n\"The reason we see more of these boxes is people really love to cook, but there's a real challenge in planning a menu and going to the grocery store,\" Hunt says. \"If we can make this a viable alternative, I think we can really improve the quality of people's lives.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sweet Bar Bakery: Sweets and Savories for Uptown Oakland",
"title": "Sweet Bar Bakery: Sweets and Savories for Uptown Oakland",
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"content": "\u003cfigure id=\"attachment_54479\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sampler1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sampler560.jpg\" alt='An assortment of Sweet Bar sweets: Front row: snickerdoodle, pumpkin ginger cupcake, \"the sweet bar\" (chocolate-dipped almond shortbread) Back row: slice of lemon tart, chocolate peanut butter cupcake' title='An assortment of Sweet Bar sweets: Front row: snickerdoodle, pumpkin ginger cupcake, \"the sweet bar\" (chocolate-dipped almond shortbread) Back row: slice of lemon tart, chocolate peanut butter cupcake' width=\"560\" height=\"420\" class=\"size-full wp-image-54479\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of Sweet Bar sweets: Front row: snickerdoodle, pumpkin ginger cupcake, \"the sweet bar\" (chocolate-dipped almond shortbread) Back row: slice of lemon tart, chocolate peanut butter cupcake\u003c/figcaption>\u003c/figure>\n\u003cp>Who doesn't love a neighborhood bakery? The sugary-buttery-birthday cake-y smells wafting out, the coffee-buzzed camaraderie between neighbors picking up muffins for the office or cupcakes for a birthday party, the chance of scoring a loaf of bread hot from the oven: no matter how many boxed-up cakes are stacked up near the entrance to Whole Foods or Safeway, nothing replaces a real bakery as part of the pleasure of a neighborhood. \u003c/p>\n\u003cp>Uptown Oakland, for all its monthly \u003ca href=\"http://www.kqed.org/a/forum/R201211011030\">First Friday Art-Murmur buzz\u003c/a> and recent restaurant openings, isn't exactly the cozy-quaint setting that you might think a scone-driven, latte-fueled business like the new \u003ca href=\"http://www.sweetbarbakery.com\">Sweet Bar Bakery\u003c/a> would require. This ain't no Elmwood, after all; this ain't no Rockridge. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cafe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cafe1000.jpg\" alt=\"Cafe interior of Sweet Bar Bakery\" title=\"Cafe interior of Sweet Bar Bakery\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54474\">\u003c/a>\u003c/p>\n\u003cp>Any would-be bakery owner, looking to sign a lease, has to ask himself if there's enough locals ready to swing by every morning for a bacon-gorgonzola scone and a cup of authentically Punjabi-style chai, or prepared to linger at lunchtime over a portobello-and-tofu sandwich, a ginger-miso chicken salad, and a couple of gluten-free chocolate-peanut butter cupcakes. To longtime professional baker, food-industry professional, and cookbook author Mani Niall, the answer was a definite yes: the 2200-square-foot space he'd found at the corner of Broadway and 24th St had everything his new cafe and bakery would need. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter1000.jpg\" alt=\"Sweet Bar Bakery counter\" title=\"Sweet Bar Bakery counter\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54475\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Huge, wrap-around glass walls and a corner location would let light pour in, adding to the sense of visible street life. Hot restaurants and bars--Ozumo, Pican, Plum, Plum Bar--were growing the dining-and-nightlife reputation of this stretch of Broadway. The chic high-rise condos that now-Governor Jerry Brown pushed for during his time as Oakland's mayor were now built, sold, and fully occupied--with no other cafe nearby offering house-baked, all-day sweet and savory items on the menu from early morning to early evening. A busy \u003ca href=\"http://oakland.ymcaeastbay.org/\">YMCA gym\u003c/a> nearby would even help cookie-lovers stay svelte. There might not be, as Niall put it, \"throngs of New York-style pedestrians,\" but there were definitely enough people living and working nearby to support--and deserve--a good neighborhood bakery and cafe. \u003c/p>\n\u003cblockquote>\u003cp>\"I remember when I read, or heard, about how during the Iraq war, the insurgents, in order to show that the Americans were doing a poor job, they shut down garbage pickup and bakeries. Because if people couldn't get bread, they were stranded. So what does that say? The reverse way to look at it is that bakeries are a heart and soul [business]. They're a daily touchstone.\"\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_54525\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mani-denise-wakemen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mani-denise-wakemen.jpg\" alt=\"Mani Niall at Sweet Bar Bakery. Photo credit: Denise Wakemen\" title=\"Mani Niall at Sweet Bar Bakery. Photo credit: Denise Wakemen\" width=\"560\" class=\"size-full wp-image-54525\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mani Niall at Sweet Bar Bakery. Photo: Denise Wakemen\u003c/figcaption>\u003c/figure>\n\u003cp>To get Sweet Bar up and running by November of 2012, Niall drew on his twenty-plus years of experience as both baker and businessman. In Los Angeles, after years working as a private chef in the film and entertainment industry (his most famous client being Michael Jackson), he opened Mani's in 1990, specializing in healthy baked goods, often featuring whole grains and alternative sweeteners like maple and agave syrups. (Creating low-fat sweets was the big challenge then; now, it's making them vegan or gluten-free.) The bakery thrived until he eventually sold out to his business partner in 1998. He moved north to the Bay Area in 1999, and the bakery continued, without its namesake, until 2008. He became the executive chef for Just Desserts, worked as a consultant and recipe developer for the National Honey Board and Clabber Girl baking powder, wrote cookbooks, and did commercial product development for restaurants and food manufacturers. He was busy, professionally fulfilled, but he knew that he would be a boss again, with another business to run. \u003c/p>\n\u003cp>Having signed the lease for the space, Niall started a \u003ca href=\"http://www.kickstarter.com/projects/sweetbar/sweet-bar-bakery\">Kickstarter campaign\u003c/a> to raise both awareness of the upcoming business and a portion of the needed funds. The crowds swarming into the neighborhood for \u003ca href=\"http://oaklandartmurmur.org/\">First Fridays Art Murmur\u003c/a> offered a great chance for market research and community brand-building, all in one sugar-dusted, cardamom-scented package. Starting in July of last year, said Niall, \"I brought this little portable bar from home, set it up in the doorway there, popped the doors open, made cookies and cupcakes, bacon scones, and was blown away. It's just grown from there: wonderful support, diverse clientele, great neighborhood. It's very exciting.\" \u003c/p>\n\u003cp>For a person who's spent his life around buttercream, Niall manages a cheerful balance between his dedication to healthier, whole-foods eating and his love for and professional familiarity with all-American sweets. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cupcake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cupcake1000.jpg\" alt=\"Dark Chocolate Raspberry Cupcake\" title=\"Dark Chocolate Raspberry Cupcake\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54476\">\u003c/a>\u003c/p>\n\u003cp>The sleekly designed labels on each item are his way of expressing that balance. Divided into \"grain,\" \"sweetener,\" \"butter/oil,\" and \"dairy/eggs\" sections, the labels offer ingredient details and their provenances to those concerned, letting customers know that the eggs are from pastured hens, for example, or that the crust on the lemon tart is made from whole-wheat flour, without getting too preachy (or \u003ca href=\"http://www.youtube.com/watch?v=l2LBICPEK6w\">Portlandian\u003c/a>) about it. There are also small, stamped letters--O for organic, V for vegan, GF for gluten-free--that alert those who are looking, and can be ignored by those who aren't. Niall has also developed vegan and/or gluten-free versions of many of his popular baked goods for special order. Recently, he cheered up several Thanksgiving tables with vegan pumpkin-sweet potato pies, while vegan guests at a Christmas party enjoyed a lavish raspberry chocolate fortress cake, topped with a rich almond-based chocolate ganache. \u003c/p>\n\u003cp>There's no roped-off section for the vegan or gluten-free sweets; as Niall told me, most of the customers seduced by his chocolate-dipped, peanut butter-frosted chocolate cupcake don't even notice that it's gluten-free. Instead, they fall for it because it hits the sweet spot where a Reese's Peanut Butter Cup, a chocolate cupcake, and a \u003ca href=\"http://www.fostersfreeze.com/soft-serve_cones.html\">chocolate-dipped Foster's Freeze cone\u003c/a> all converge. Same for the chocolate raspberry cupcake: delicious first, vegan second. (Because the bakery isn't exclusively gluten-free--there's a lot of wheat flour flying around that kitchen--the bakery's gluten-free treats may be geared more towards those who are gluten-free by choice, rather than those with severe gluten allergies or intolerances.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/label1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/label1000.jpg\" alt=\"The Sweet Bar \" title=\"The Sweet Bar \" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54477\">\u003c/a>\u003c/p>\n\u003cp>Right now, my favorite is the bakery's signature Sweet Bar, a densely crunchy, almond-rich tablet of shortbread dipped in dark Guittard chocolate. It goes perfectly with Niall's favorite afternoon pick-me-up, a Buenos Aires-inspired \u003cem>cortado\u003c/em> made with a shot of espresso, lightly sweetened with a spoonful of turbinado sugar, topped with steamed milk (almond milk, in Niall's case) and served in a small, flared glass. \u003c/p>\n\u003cp>This being Oakland, where diversity is the norm, the popularity contest for best-selling breakfast pastry is almost always a neck-and-neck tie between the doughnut-like \"fauxnuts\" (vegan, whole-wheat banana muffins baked in doughnut-shaped mini Bundt pans, dipped in warm agave syrup, and rolled in cinnamon-cardamom sugar) and the funky, savory, buttery bacon-gorgonzola scones. Close behind are pumpkin-cranberry muffins and the fruit-topped cornmeal upside-down cakes, crowned with blueberries, apricots, or peaches, depending on the season. \u003c/p>\n\u003cp>Niall plans to add more savory breakfast items soon, including frittatas and egg sandwiches on house-baked foccacia. There are already sandwiches, salads, flatbreads, and soup on the all-day menu, but he's testing out pizzas, mostly for the First Friday crowds, who throng the place for beer, wine, pizza, and sweets. \u003c/p>\n\u003cp>More yeasted breads are \"on the front burner\" of projects he'd like to see on the menu; as the bakery catches on with the neighborhood, he'd like to start staying open later in the evening, catching the restaurant-hopping and post-Fox and Paramount Theater crowds for dessert, wine, and coffee, not to mention serving the brownie cravings of the pizza-and-a-movie crowd strolling to and from the \u003ca href=\"http://www.thenewparkway.com/\">New Parkway\u003c/a> down the block. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sweetbarbakery.com\" title=\"Sweet Bar Bakery\">\u003cstrong>Sweet Bar Bakery\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/msfbG\">Map\u003c/a>\u003cbr>\n2355 Broadway\u003cbr>\nOakland, CA\u003cbr>\nPhone: 510-788-4997\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon – Fri: 7am to 7pm\u003cbr>\nSat: 8am to 7pm\u003cbr>\nSun: 9am to 5pm\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/SweetBarBakery\">Sweet Bar Bakery\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/sweetbarbakery\">@sweetbarbakery\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Bay Area Flash Mob performs Thriller at the Grand Opening of Sweet Bar Bakery in Oakland on Jan. 13, 2013.\u003cbr>\n[youtube http://www.youtube.com/watch?v=b9moMyyoe3k]\u003c/p>\n\n",
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"excerpt": "Sweet Bar Bakery brings all-day sweets and savories to Uptown Oakland, offering everything from bacon-gorgonzola scones to gluten-free cupcakes and vegan \"fauxnuts.\" Stephanie Rosenbaum talks with baker-owner Mani Niall. ",
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"description": "Sweet Bar Bakery brings all-day sweets and savories to Uptown Oakland, offering everything from bacon-gorgonzola scones to gluten-free cupcakes and vegan "fauxnuts." Stephanie Rosenbaum talks with baker-owner Mani Niall. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54479\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sampler1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sampler560.jpg\" alt='An assortment of Sweet Bar sweets: Front row: snickerdoodle, pumpkin ginger cupcake, \"the sweet bar\" (chocolate-dipped almond shortbread) Back row: slice of lemon tart, chocolate peanut butter cupcake' title='An assortment of Sweet Bar sweets: Front row: snickerdoodle, pumpkin ginger cupcake, \"the sweet bar\" (chocolate-dipped almond shortbread) Back row: slice of lemon tart, chocolate peanut butter cupcake' width=\"560\" height=\"420\" class=\"size-full wp-image-54479\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of Sweet Bar sweets: Front row: snickerdoodle, pumpkin ginger cupcake, \"the sweet bar\" (chocolate-dipped almond shortbread) Back row: slice of lemon tart, chocolate peanut butter cupcake\u003c/figcaption>\u003c/figure>\n\u003cp>Who doesn't love a neighborhood bakery? The sugary-buttery-birthday cake-y smells wafting out, the coffee-buzzed camaraderie between neighbors picking up muffins for the office or cupcakes for a birthday party, the chance of scoring a loaf of bread hot from the oven: no matter how many boxed-up cakes are stacked up near the entrance to Whole Foods or Safeway, nothing replaces a real bakery as part of the pleasure of a neighborhood. \u003c/p>\n\u003cp>Uptown Oakland, for all its monthly \u003ca href=\"http://www.kqed.org/a/forum/R201211011030\">First Friday Art-Murmur buzz\u003c/a> and recent restaurant openings, isn't exactly the cozy-quaint setting that you might think a scone-driven, latte-fueled business like the new \u003ca href=\"http://www.sweetbarbakery.com\">Sweet Bar Bakery\u003c/a> would require. This ain't no Elmwood, after all; this ain't no Rockridge. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cafe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cafe1000.jpg\" alt=\"Cafe interior of Sweet Bar Bakery\" title=\"Cafe interior of Sweet Bar Bakery\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54474\">\u003c/a>\u003c/p>\n\u003cp>Any would-be bakery owner, looking to sign a lease, has to ask himself if there's enough locals ready to swing by every morning for a bacon-gorgonzola scone and a cup of authentically Punjabi-style chai, or prepared to linger at lunchtime over a portobello-and-tofu sandwich, a ginger-miso chicken salad, and a couple of gluten-free chocolate-peanut butter cupcakes. To longtime professional baker, food-industry professional, and cookbook author Mani Niall, the answer was a definite yes: the 2200-square-foot space he'd found at the corner of Broadway and 24th St had everything his new cafe and bakery would need. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter1000.jpg\" alt=\"Sweet Bar Bakery counter\" title=\"Sweet Bar Bakery counter\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54475\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Huge, wrap-around glass walls and a corner location would let light pour in, adding to the sense of visible street life. Hot restaurants and bars--Ozumo, Pican, Plum, Plum Bar--were growing the dining-and-nightlife reputation of this stretch of Broadway. The chic high-rise condos that now-Governor Jerry Brown pushed for during his time as Oakland's mayor were now built, sold, and fully occupied--with no other cafe nearby offering house-baked, all-day sweet and savory items on the menu from early morning to early evening. A busy \u003ca href=\"http://oakland.ymcaeastbay.org/\">YMCA gym\u003c/a> nearby would even help cookie-lovers stay svelte. There might not be, as Niall put it, \"throngs of New York-style pedestrians,\" but there were definitely enough people living and working nearby to support--and deserve--a good neighborhood bakery and cafe. \u003c/p>\n\u003cblockquote>\u003cp>\"I remember when I read, or heard, about how during the Iraq war, the insurgents, in order to show that the Americans were doing a poor job, they shut down garbage pickup and bakeries. Because if people couldn't get bread, they were stranded. So what does that say? The reverse way to look at it is that bakeries are a heart and soul [business]. They're a daily touchstone.\"\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_54525\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mani-denise-wakemen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mani-denise-wakemen.jpg\" alt=\"Mani Niall at Sweet Bar Bakery. Photo credit: Denise Wakemen\" title=\"Mani Niall at Sweet Bar Bakery. Photo credit: Denise Wakemen\" width=\"560\" class=\"size-full wp-image-54525\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mani Niall at Sweet Bar Bakery. Photo: Denise Wakemen\u003c/figcaption>\u003c/figure>\n\u003cp>To get Sweet Bar up and running by November of 2012, Niall drew on his twenty-plus years of experience as both baker and businessman. In Los Angeles, after years working as a private chef in the film and entertainment industry (his most famous client being Michael Jackson), he opened Mani's in 1990, specializing in healthy baked goods, often featuring whole grains and alternative sweeteners like maple and agave syrups. (Creating low-fat sweets was the big challenge then; now, it's making them vegan or gluten-free.) The bakery thrived until he eventually sold out to his business partner in 1998. He moved north to the Bay Area in 1999, and the bakery continued, without its namesake, until 2008. He became the executive chef for Just Desserts, worked as a consultant and recipe developer for the National Honey Board and Clabber Girl baking powder, wrote cookbooks, and did commercial product development for restaurants and food manufacturers. He was busy, professionally fulfilled, but he knew that he would be a boss again, with another business to run. \u003c/p>\n\u003cp>Having signed the lease for the space, Niall started a \u003ca href=\"http://www.kickstarter.com/projects/sweetbar/sweet-bar-bakery\">Kickstarter campaign\u003c/a> to raise both awareness of the upcoming business and a portion of the needed funds. The crowds swarming into the neighborhood for \u003ca href=\"http://oaklandartmurmur.org/\">First Fridays Art Murmur\u003c/a> offered a great chance for market research and community brand-building, all in one sugar-dusted, cardamom-scented package. Starting in July of last year, said Niall, \"I brought this little portable bar from home, set it up in the doorway there, popped the doors open, made cookies and cupcakes, bacon scones, and was blown away. It's just grown from there: wonderful support, diverse clientele, great neighborhood. It's very exciting.\" \u003c/p>\n\u003cp>For a person who's spent his life around buttercream, Niall manages a cheerful balance between his dedication to healthier, whole-foods eating and his love for and professional familiarity with all-American sweets. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cupcake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cupcake1000.jpg\" alt=\"Dark Chocolate Raspberry Cupcake\" title=\"Dark Chocolate Raspberry Cupcake\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54476\">\u003c/a>\u003c/p>\n\u003cp>The sleekly designed labels on each item are his way of expressing that balance. Divided into \"grain,\" \"sweetener,\" \"butter/oil,\" and \"dairy/eggs\" sections, the labels offer ingredient details and their provenances to those concerned, letting customers know that the eggs are from pastured hens, for example, or that the crust on the lemon tart is made from whole-wheat flour, without getting too preachy (or \u003ca href=\"http://www.youtube.com/watch?v=l2LBICPEK6w\">Portlandian\u003c/a>) about it. There are also small, stamped letters--O for organic, V for vegan, GF for gluten-free--that alert those who are looking, and can be ignored by those who aren't. Niall has also developed vegan and/or gluten-free versions of many of his popular baked goods for special order. Recently, he cheered up several Thanksgiving tables with vegan pumpkin-sweet potato pies, while vegan guests at a Christmas party enjoyed a lavish raspberry chocolate fortress cake, topped with a rich almond-based chocolate ganache. \u003c/p>\n\u003cp>There's no roped-off section for the vegan or gluten-free sweets; as Niall told me, most of the customers seduced by his chocolate-dipped, peanut butter-frosted chocolate cupcake don't even notice that it's gluten-free. Instead, they fall for it because it hits the sweet spot where a Reese's Peanut Butter Cup, a chocolate cupcake, and a \u003ca href=\"http://www.fostersfreeze.com/soft-serve_cones.html\">chocolate-dipped Foster's Freeze cone\u003c/a> all converge. Same for the chocolate raspberry cupcake: delicious first, vegan second. (Because the bakery isn't exclusively gluten-free--there's a lot of wheat flour flying around that kitchen--the bakery's gluten-free treats may be geared more towards those who are gluten-free by choice, rather than those with severe gluten allergies or intolerances.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/label1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/label1000.jpg\" alt=\"The Sweet Bar \" title=\"The Sweet Bar \" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54477\">\u003c/a>\u003c/p>\n\u003cp>Right now, my favorite is the bakery's signature Sweet Bar, a densely crunchy, almond-rich tablet of shortbread dipped in dark Guittard chocolate. It goes perfectly with Niall's favorite afternoon pick-me-up, a Buenos Aires-inspired \u003cem>cortado\u003c/em> made with a shot of espresso, lightly sweetened with a spoonful of turbinado sugar, topped with steamed milk (almond milk, in Niall's case) and served in a small, flared glass. \u003c/p>\n\u003cp>This being Oakland, where diversity is the norm, the popularity contest for best-selling breakfast pastry is almost always a neck-and-neck tie between the doughnut-like \"fauxnuts\" (vegan, whole-wheat banana muffins baked in doughnut-shaped mini Bundt pans, dipped in warm agave syrup, and rolled in cinnamon-cardamom sugar) and the funky, savory, buttery bacon-gorgonzola scones. Close behind are pumpkin-cranberry muffins and the fruit-topped cornmeal upside-down cakes, crowned with blueberries, apricots, or peaches, depending on the season. \u003c/p>\n\u003cp>Niall plans to add more savory breakfast items soon, including frittatas and egg sandwiches on house-baked foccacia. There are already sandwiches, salads, flatbreads, and soup on the all-day menu, but he's testing out pizzas, mostly for the First Friday crowds, who throng the place for beer, wine, pizza, and sweets. \u003c/p>\n\u003cp>More yeasted breads are \"on the front burner\" of projects he'd like to see on the menu; as the bakery catches on with the neighborhood, he'd like to start staying open later in the evening, catching the restaurant-hopping and post-Fox and Paramount Theater crowds for dessert, wine, and coffee, not to mention serving the brownie cravings of the pizza-and-a-movie crowd strolling to and from the \u003ca href=\"http://www.thenewparkway.com/\">New Parkway\u003c/a> down the block. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sweetbarbakery.com\" title=\"Sweet Bar Bakery\">\u003cstrong>Sweet Bar Bakery\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/msfbG\">Map\u003c/a>\u003cbr>\n2355 Broadway\u003cbr>\nOakland, CA\u003cbr>\nPhone: 510-788-4997\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon – Fri: 7am to 7pm\u003cbr>\nSat: 8am to 7pm\u003cbr>\nSun: 9am to 5pm\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/SweetBarBakery\">Sweet Bar Bakery\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/sweetbarbakery\">@sweetbarbakery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "KQED's Forum: Restaurant Roundup",
"title": "KQED's Forum: Restaurant Roundup",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_54410\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/ramenshop1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/ramenshop560.jpg\" alt=\"Recently opened Ramen Shop in Oakland's Rockridge. Photo: Jenny Oh\" title=\"Recently opened Ramen Shop in Oakland's Rockridge. Photo: Jenny Oh\" width=\"560\" height=\"314\" class=\"size-full wp-image-54410\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recently opened Ramen Shop in Oakland's Rockridge. Photo: Jenny Oh\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: Restaurant Roundup\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201301031000\">Original Broadcast\u003c/a>: Thu, Jan 10, 2013 -- 10:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/01/20130110bforum.mp3\"] \u003c/p>\n\u003cp>From grass-fed shaking beef to locally sourced golden chanterelles to salt-roasted pear sorbet, San Francisco has long been a hub of dining innovation. What new restaurants or old standbys are your favorites? KQED's Forum get the latest from dining critics on the best cuisine and dining trends in the Bay Area.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>Carolyn Jung, dining blogger at FoodGal.com and former food writer and editor for the San Jose Mercury News\u003c/li>\n\u003cli>Jonathan Kauffman, San Francisco editor for TastingTable.com and former restaurant critic for the East Bay Express, the Seattle Weekly and the SF Weekly\u003c/li>\n\u003cli>Michael Bauer, executive food and wine editor and restaurant critic for The San Francisco Chronicle and member of the James Beard Foundation Restaurant Awards Committee\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/\">Bay Area Bites\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodgal.com/\">Food Gal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tastingtable.com/entry_by_section/sf/dining?setPrefEditionName=sf\">Tasting Table\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.theawl.com/2013/01/san-francisco-almost-as-good-as-new-york#comments\">Is New York Losing the Restaurant War to the Bay Area? (The Awl)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Restaurants Recommended by Food Critics and Bloggers\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO\u003c/strong>\u003c/p>\n\u003cp>Marlowe\u003cbr>\nPläj\u003cbr>\nBenu (chef Corey Lee)\u003cbr>\nPark Tavern\u003cbr>\nAziza\u003cbr>\nBar Tartine\u003cbr>\nQuince\u003cbr>\nSandbox Bakery (opened by former chef at Slanted Door)\u003cbr>\nDeli Board\u003cbr>\nOuterlands\u003cbr>\nCommonwealth\u003cbr>\nKokkari\u003cbr>\nCraftsman and Wolves\u003cbr>\nLai Hong Lounge in Chinatown (branch of Kong Kong Lounge)\u003cbr>\nM.Y. China in Westfield Mall\u003cbr>\nHakkasan\u003cbr>\nMandalay\u003cbr>\nCharles Phan's Hard Water (not yet opened)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>EAST BAY\u003c/strong>\u003c/p>\n\u003cp>Miss Ollie's in Oakland\u003cbr>\nFlora Restaurant and Bar in Oakland\u003cbr>\nHopscotch Restaurant and Bar in Oakland\u003cbr>\nDuende in Oakland\u003cbr>\nCosecha in Oakland\u003cbr>\nIppuku in Berkeley (chef Christian Geideman)\u003cbr>\nCafe Gratitude in Berkeley\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Beauty's Bagel Shop in Oakland\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Authentic Bagel Company in Oakland\u003c/a>\u003cbr>\nBartavelle Coffee and Wine Bar in Berkeley\u003cbr>\nChez Panisse in Berkeley\u003cbr>\nSlow Hand BBQ in Pleasant Hill\u003cbr>\nComal in Berkeley (former chef at Delfina's)\u003cbr>\nTamarindo Antojeria Mexicana in Oakland\u003cbr>\nGather in Berkeley\u003cbr>\nSaul's Restaurant and Delicatessen in Berkeley\u003cbr>\nA16 (currently in San Francisco. Set to open another location in the East Bay)\u003c/p>\n\u003cp>\u003cstrong>PENINSULA AND SOUTH BAY\u003c/strong>\u003c/p>\n\u003cp>Chez TJ in Mountain View\u003cbr>\nAlexander's Steakhouse in San Francisco and Silicon Valley\u003cbr>\nThe Sea in Palo Alto\u003cbr>\nAttic in San Mateo\u003cbr>\nManresa in Los Gatos\u003cbr>\nAll Spice in San Mateo\u003c/p>\n\u003cp>\u003cstrong>NORTH BAY\u003c/strong>\u003c/p>\n\u003cp>Mill Valley Beerworks in Mill Valley\u003cbr>\nTerrapin Crossroads in San Rafael (founding owner of member Grateful Dead)\u003cbr>\nThe Tavern at Lark Creek in Larkspur\u003cbr>\nPicco in Larkspur\u003c/p>\n\u003cp>\u003cstrong>Restaurants Recommended by Callers\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO\u003c/strong>\u003c/p>\n\u003cp>Halu in the Inner Richmond\u003cbr>\nDixie\u003cbr>\nArang Korean Restaurant\u003cbr>\nAyulta in the Mission\u003cbr>\nSaha\u003cbr>\nEl Nopalito\u003cbr>\nOriginal Joe's Italian\u003cbr>\nThe Slanted Door\u003cbr>\nZuni Café\u003cbr>\nGoat Hill Pizza\u003c/p>\n\u003cp>\u003cstrong>EAST BAY\u003c/strong>\u003c/p>\n\u003cp>Hot Basil Café in Concord\u003cbr>\nThe Compass Star in Martinez\u003cbr>\nArtisan Bistro in Lafayette\u003cbr>\nTaqueria El Farolito in Oakland\u003cbr>\nLa Costa in Oakland\u003cbr>\nFentons Creamery in Oakland\u003cbr>\nChampa Garden in Oakland\u003cbr>\nDisco Volante in Oakland\u003cbr>\nBrown Sugar Kitchen in Oakland\u003c/p>\n\u003cp>\u003cstrong>PENINSULA AND SOUTH BAY\u003c/strong>\u003c/p>\n\u003cp>31st Union in San Mateo\u003cbr>\nCasCal in Mountain View\u003cbr>\nBuda Thai in Mountain View\u003cbr>\nHeavenly Cafe in Scotts Valley\u003c/p>\n\u003cp>\u003cstrong>NORTH BAY\u003c/strong>\u003c/p>\n\u003cp>Yanni's Sausage Grill of Penngrove\u003cbr>\nRosso Pizzeria and Mozzarella Bar (good gluten-free crust)\u003cbr>\nHole in the Wall Restaurant in Sebastopol\u003cbr>\nThe Spinster Sisters in Santa Rosa\u003cbr>\nBackyard in Forestville\u003cbr>\nThe Thomas and Fagiani's Bar at The Thomas in Napa\u003cbr>\nGoose and Gander in Saint Helena\u003cbr>\nScopa in Healdsburg\u003cbr>\nSpoonbar in Healdsburg\u003c/p>\n\u003cp>\u003cstrong>Google Map of Forum's Restaurant Roundup\u003c/strong>\u003cbr>\nBlue markers indicate restaurants that were recommended by show guests: Michael Bauer of The San Francisco Chronicle, Carolyn Jung of FoodGal.com, and Jonathan Kauffman of TastingTable.com. Yellow markers represent restaurants recommended by Forum listeners and Facebook fans.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"500\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"https://maps.google.com/maps/ms?msa=0&msid=210391678436407834483.0004d30970826b24d5660&hl=en&ie=UTF8&t=m&source=embed&ll=37.83148,-122.387695&spn=2.169249,3.076172&z=8&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>View \u003ca href=\"https://maps.google.com/maps/ms?msa=0&msid=210391678436407834483.0004d30970826b24d5660&hl=en&ie=UTF8&t=m&source=embed&ll=37.83148,-122.387695&spn=2.169249,3.076172&z=8\" style=\"color:#0000FF;text-align:left\">KQED Forum's Bay Area Restaurant Roundup\u003c/a> in a larger map\u003c/small>\u003c/p>\n\n",
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"excerpt": "From grass-fed shaking beef to locally sourced golden chanterelles to salt-roasted pear sorbet, San Francisco has long been a hub of dining innovation. What new restaurants or old standbys are your favorites? KQED's Forum get the latest from dining critics on the best cuisine and dining trends in the Bay Area.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54410\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/ramenshop1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/ramenshop560.jpg\" alt=\"Recently opened Ramen Shop in Oakland's Rockridge. Photo: Jenny Oh\" title=\"Recently opened Ramen Shop in Oakland's Rockridge. Photo: Jenny Oh\" width=\"560\" height=\"314\" class=\"size-full wp-image-54410\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recently opened Ramen Shop in Oakland's Rockridge. Photo: Jenny Oh\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: Restaurant Roundup\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201301031000\">Original Broadcast\u003c/a>: Thu, Jan 10, 2013 -- 10:00 AM\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>From grass-fed shaking beef to locally sourced golden chanterelles to salt-roasted pear sorbet, San Francisco has long been a hub of dining innovation. What new restaurants or old standbys are your favorites? KQED's Forum get the latest from dining critics on the best cuisine and dining trends in the Bay Area.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>Carolyn Jung, dining blogger at FoodGal.com and former food writer and editor for the San Jose Mercury News\u003c/li>\n\u003cli>Jonathan Kauffman, San Francisco editor for TastingTable.com and former restaurant critic for the East Bay Express, the Seattle Weekly and the SF Weekly\u003c/li>\n\u003cli>Michael Bauer, executive food and wine editor and restaurant critic for The San Francisco Chronicle and member of the James Beard Foundation Restaurant Awards Committee\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/\">Bay Area Bites\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodgal.com/\">Food Gal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tastingtable.com/entry_by_section/sf/dining?setPrefEditionName=sf\">Tasting Table\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.theawl.com/2013/01/san-francisco-almost-as-good-as-new-york#comments\">Is New York Losing the Restaurant War to the Bay Area? (The Awl)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Restaurants Recommended by Food Critics and Bloggers\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO\u003c/strong>\u003c/p>\n\u003cp>Marlowe\u003cbr>\nPläj\u003cbr>\nBenu (chef Corey Lee)\u003cbr>\nPark Tavern\u003cbr>\nAziza\u003cbr>\nBar Tartine\u003cbr>\nQuince\u003cbr>\nSandbox Bakery (opened by former chef at Slanted Door)\u003cbr>\nDeli Board\u003cbr>\nOuterlands\u003cbr>\nCommonwealth\u003cbr>\nKokkari\u003cbr>\nCraftsman and Wolves\u003cbr>\nLai Hong Lounge in Chinatown (branch of Kong Kong Lounge)\u003cbr>\nM.Y. China in Westfield Mall\u003cbr>\nHakkasan\u003cbr>\nMandalay\u003cbr>\nCharles Phan's Hard Water (not yet opened)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>EAST BAY\u003c/strong>\u003c/p>\n\u003cp>Miss Ollie's in Oakland\u003cbr>\nFlora Restaurant and Bar in Oakland\u003cbr>\nHopscotch Restaurant and Bar in Oakland\u003cbr>\nDuende in Oakland\u003cbr>\nCosecha in Oakland\u003cbr>\nIppuku in Berkeley (chef Christian Geideman)\u003cbr>\nCafe Gratitude in Berkeley\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Beauty's Bagel Shop in Oakland\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Authentic Bagel Company in Oakland\u003c/a>\u003cbr>\nBartavelle Coffee and Wine Bar in Berkeley\u003cbr>\nChez Panisse in Berkeley\u003cbr>\nSlow Hand BBQ in Pleasant Hill\u003cbr>\nComal in Berkeley (former chef at Delfina's)\u003cbr>\nTamarindo Antojeria Mexicana in Oakland\u003cbr>\nGather in Berkeley\u003cbr>\nSaul's Restaurant and Delicatessen in Berkeley\u003cbr>\nA16 (currently in San Francisco. Set to open another location in the East Bay)\u003c/p>\n\u003cp>\u003cstrong>PENINSULA AND SOUTH BAY\u003c/strong>\u003c/p>\n\u003cp>Chez TJ in Mountain View\u003cbr>\nAlexander's Steakhouse in San Francisco and Silicon Valley\u003cbr>\nThe Sea in Palo Alto\u003cbr>\nAttic in San Mateo\u003cbr>\nManresa in Los Gatos\u003cbr>\nAll Spice in San Mateo\u003c/p>\n\u003cp>\u003cstrong>NORTH BAY\u003c/strong>\u003c/p>\n\u003cp>Mill Valley Beerworks in Mill Valley\u003cbr>\nTerrapin Crossroads in San Rafael (founding owner of member Grateful Dead)\u003cbr>\nThe Tavern at Lark Creek in Larkspur\u003cbr>\nPicco in Larkspur\u003c/p>\n\u003cp>\u003cstrong>Restaurants Recommended by Callers\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO\u003c/strong>\u003c/p>\n\u003cp>Halu in the Inner Richmond\u003cbr>\nDixie\u003cbr>\nArang Korean Restaurant\u003cbr>\nAyulta in the Mission\u003cbr>\nSaha\u003cbr>\nEl Nopalito\u003cbr>\nOriginal Joe's Italian\u003cbr>\nThe Slanted Door\u003cbr>\nZuni Café\u003cbr>\nGoat Hill Pizza\u003c/p>\n\u003cp>\u003cstrong>EAST BAY\u003c/strong>\u003c/p>\n\u003cp>Hot Basil Café in Concord\u003cbr>\nThe Compass Star in Martinez\u003cbr>\nArtisan Bistro in Lafayette\u003cbr>\nTaqueria El Farolito in Oakland\u003cbr>\nLa Costa in Oakland\u003cbr>\nFentons Creamery in Oakland\u003cbr>\nChampa Garden in Oakland\u003cbr>\nDisco Volante in Oakland\u003cbr>\nBrown Sugar Kitchen in Oakland\u003c/p>\n\u003cp>\u003cstrong>PENINSULA AND SOUTH BAY\u003c/strong>\u003c/p>\n\u003cp>31st Union in San Mateo\u003cbr>\nCasCal in Mountain View\u003cbr>\nBuda Thai in Mountain View\u003cbr>\nHeavenly Cafe in Scotts Valley\u003c/p>\n\u003cp>\u003cstrong>NORTH BAY\u003c/strong>\u003c/p>\n\u003cp>Yanni's Sausage Grill of Penngrove\u003cbr>\nRosso Pizzeria and Mozzarella Bar (good gluten-free crust)\u003cbr>\nHole in the Wall Restaurant in Sebastopol\u003cbr>\nThe Spinster Sisters in Santa Rosa\u003cbr>\nBackyard in Forestville\u003cbr>\nThe Thomas and Fagiani's Bar at The Thomas in Napa\u003cbr>\nGoose and Gander in Saint Helena\u003cbr>\nScopa in Healdsburg\u003cbr>\nSpoonbar in Healdsburg\u003c/p>\n\u003cp>\u003cstrong>Google Map of Forum's Restaurant Roundup\u003c/strong>\u003cbr>\nBlue markers indicate restaurants that were recommended by show guests: Michael Bauer of The San Francisco Chronicle, Carolyn Jung of FoodGal.com, and Jonathan Kauffman of TastingTable.com. Yellow markers represent restaurants recommended by Forum listeners and Facebook fans.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"500\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"https://maps.google.com/maps/ms?msa=0&msid=210391678436407834483.0004d30970826b24d5660&hl=en&ie=UTF8&t=m&source=embed&ll=37.83148,-122.387695&spn=2.169249,3.076172&z=8&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>View \u003ca href=\"https://maps.google.com/maps/ms?msa=0&msid=210391678436407834483.0004d30970826b24d5660&hl=en&ie=UTF8&t=m&source=embed&ll=37.83148,-122.387695&spn=2.169249,3.076172&z=8\" style=\"color:#0000FF;text-align:left\">KQED Forum's Bay Area Restaurant Roundup\u003c/a> in a larger map\u003c/small>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Rosamunde Sausage Grill Crosses the Bay to Oakland",
"title": "Rosamunde Sausage Grill Crosses the Bay to Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Rosamundes-Downtown-Oakland-Sausage-Grill.jpg\">\u003cimg class=\"size-full wp-image-54286\" title=\"Rosamunde Downtown Oakland Sausage Grill\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Rosamundes-Downtown-Oakland-Sausage-Grill.jpg\" alt=\"Rosamunde Downtown Oakland Sausage Grill\">\u003c/a>Save your BART fare, East Bay residents: following the recent trend of popular San Francisco-based restaurants such as \u003ca href=\"http://blogs.kqed.org/checkplease/2006/01/12/burma-superstar-reviews/\" target=\"_blank\">Burma Superstar\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/05/ikes-lair-opens-in-uptown-oaklands-franklin-square/\" target=\"_blank\">Ike's Lair\u003c/a> and \u003ca href=\"http://blogs.kqed.org/checkplease/2006/11/16/little-star-pizza-reviews/\" target=\"_blank\">Little Star Pizza\u003c/a> that have opened up sister spots across the bay, \u003ca href=\"http://rosamundesausagegrill.com/downtown-oakland/\" target=\"_blank\">Rosamunde Sausage Grill\u003c/a> debuted its latest location last night in downtown's Old Oakland neighborhood.\u003c/p>\n\u003cp>[gallery include=\"54279, 54304, 54289\" size=\"medium\"]\u003c/p>\n\u003cp>Rosamunde is conveniently located right next to \u003ca href=\"http://www.yelp.com/biz/taylors-sausage-oakland\" target=\"_blank\">Taylor's Sausage\u003c/a> in Swan's Marketplace, a venerable 20-year-old institution that will be supplying some of its delicious meats to its new neighbor.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Will-wait-for-sausages.jpg\">\u003cimg class=\"size-full wp-image-54294\" title=\"Will wait for sausages\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Will-wait-for-sausages.jpg\" alt=\"Will wait for sausages\">\u003c/a>The opening night menu only featured Taylor's turkey sausage and spicy Louisiana hot links, but \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/30/qa-with-rosamunde%E2%80%99s-josh-margolis/\" target=\"_blank\">co-owner Jennifer Tucci\u003c/a> (who also recently opened Lake Merritt's \u003ca href=\"http://www.portaloakland.com/\" target=\"_blank\">Portal\u003c/a>) said, \"We'll be running other specials from Taylor's. And if you want to get a sausage from there, you can bring it over here and we'll cook it for you anytime.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Co-owner-Jennifer-Tucci.jpg\">\u003cimg class=\"size-full wp-image-54275\" title=\"Co-owner Jennifer Tucci\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Co-owner-Jennifer-Tucci.jpg\" alt=\"Co-owner Jennifer Tucci\">\u003c/a>As the main room was packed to maximum capacity, Tucci said the opening night crowd was \"pretty overwhelming. I knew it was going to be a good crowd, but this is excellent!\" The main reason she opened up this new venue was that \"a lot of people wanted us to. And I love Oakland and think it's a booming, upcoming city. A lot of my friends have moved over here; it's the place to be. I still live in the city, but I'm thinking about moving here!\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery include=\"54281, 54280, 54285\" size=\"medium\"]\u003c/p>\n\u003cp>$1 dollar beers from West Oakland's \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a> were highlighted as the grand opening special -- Urban Peoples Common Lager and Burning Oak Black Lager -- but they also have 16 craft beers on tap.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Taylors-turkey-and-Lousiana-hot-link-sausage-plate-.jpg\">\u003cimg class=\"size-full wp-image-54290\" title=\"Taylor's turkey and Lousiana hot link sausage plate\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Taylors-turkey-and-Lousiana-hot-link-sausage-plate-.jpg\" alt=\"Taylor's turkey and Lousiana hot link sausage plate\">\u003c/a>[gallery include=\"54284, 54285, 54287, 54292, 54293, 54291, 54288, 54277, 54273, 54278, 54276, 54282 \" size=\"medium\"]The sausages were just as delicious on this side of the bay, and Rosamunde Downtown Oakland will certainly remain just as busy as its crowded counterparts in the Lower Haight and Mission.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://rosamundesausagegrill.com/downtown-oakland/\" target=\"_blank\">Rosamunde Downtown Oakland\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/MXJba\" target=\"_blank\">Map\u003c/a>\u003c/p>\n\u003cp>Swan's Marketplace\u003cbr>\n911 Washington Street\u003cbr>\nOakland, CA\u003cbr>\nPh: 510-338-3108\u003c/p>\n\u003cp>\u003cstrong>Schedule:\u003c/strong>\u003cbr>\nSun - Wed 11am to 10pm\u003cbr>\nThurs - Sat 11am to 11pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/RosamundeSausageGrillSF\">Rosamunde SausageGrill SF\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/rosamundesf\">@rosamundesf\u003c/a>\u003c/p>\n\n",
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"excerpt": "Following the recent trend of popular San Francisco-based restaurants that have opened up sister spots across the bay, Rosamunde Sausage Grill debuted its latest location last night in downtown’s Old Oakland neighborhood. ",
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"description": "Following the recent trend of popular San Francisco-based restaurants that have opened up sister spots across the bay, Rosamunde Sausage Grill debuted its latest location last night in downtown’s Old Oakland neighborhood. ",
"title": "Rosamunde Sausage Grill Crosses the Bay to Oakland | KQED",
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"headline": "Rosamunde Sausage Grill Crosses the Bay to Oakland",
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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/Rosamundes-Downtown-Oakland-Sausage-Grill.jpg\">\u003cimg class=\"size-full wp-image-54286\" title=\"Rosamunde Downtown Oakland Sausage Grill\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Rosamundes-Downtown-Oakland-Sausage-Grill.jpg\" alt=\"Rosamunde Downtown Oakland Sausage Grill\">\u003c/a>Save your BART fare, East Bay residents: following the recent trend of popular San Francisco-based restaurants such as \u003ca href=\"http://blogs.kqed.org/checkplease/2006/01/12/burma-superstar-reviews/\" target=\"_blank\">Burma Superstar\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/05/ikes-lair-opens-in-uptown-oaklands-franklin-square/\" target=\"_blank\">Ike's Lair\u003c/a> and \u003ca href=\"http://blogs.kqed.org/checkplease/2006/11/16/little-star-pizza-reviews/\" target=\"_blank\">Little Star Pizza\u003c/a> that have opened up sister spots across the bay, \u003ca href=\"http://rosamundesausagegrill.com/downtown-oakland/\" target=\"_blank\">Rosamunde Sausage Grill\u003c/a> debuted its latest location last night in downtown's Old Oakland neighborhood.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rosamunde is conveniently located right next to \u003ca href=\"http://www.yelp.com/biz/taylors-sausage-oakland\" target=\"_blank\">Taylor's Sausage\u003c/a> in Swan's Marketplace, a venerable 20-year-old institution that will be supplying some of its delicious meats to its new neighbor.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Will-wait-for-sausages.jpg\">\u003cimg class=\"size-full wp-image-54294\" title=\"Will wait for sausages\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Will-wait-for-sausages.jpg\" alt=\"Will wait for sausages\">\u003c/a>The opening night menu only featured Taylor's turkey sausage and spicy Louisiana hot links, but \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/30/qa-with-rosamunde%E2%80%99s-josh-margolis/\" target=\"_blank\">co-owner Jennifer Tucci\u003c/a> (who also recently opened Lake Merritt's \u003ca href=\"http://www.portaloakland.com/\" target=\"_blank\">Portal\u003c/a>) said, \"We'll be running other specials from Taylor's. And if you want to get a sausage from there, you can bring it over here and we'll cook it for you anytime.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Co-owner-Jennifer-Tucci.jpg\">\u003cimg class=\"size-full wp-image-54275\" title=\"Co-owner Jennifer Tucci\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Co-owner-Jennifer-Tucci.jpg\" alt=\"Co-owner Jennifer Tucci\">\u003c/a>As the main room was packed to maximum capacity, Tucci said the opening night crowd was \"pretty overwhelming. I knew it was going to be a good crowd, but this is excellent!\" The main reason she opened up this new venue was that \"a lot of people wanted us to. And I love Oakland and think it's a booming, upcoming city. A lot of my friends have moved over here; it's the place to be. I still live in the city, but I'm thinking about moving here!\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>$1 dollar beers from West Oakland's \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a> were highlighted as the grand opening special -- Urban Peoples Common Lager and Burning Oak Black Lager -- but they also have 16 craft beers on tap.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Taylors-turkey-and-Lousiana-hot-link-sausage-plate-.jpg\">\u003cimg class=\"size-full wp-image-54290\" title=\"Taylor's turkey and Lousiana hot link sausage plate\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Taylors-turkey-and-Lousiana-hot-link-sausage-plate-.jpg\" alt=\"Taylor's turkey and Lousiana hot link sausage plate\">\u003c/a>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>The sausages were just as delicious on this side of the bay, and Rosamunde Downtown Oakland will certainly remain just as busy as its crowded counterparts in the Lower Haight and Mission.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://rosamundesausagegrill.com/downtown-oakland/\" target=\"_blank\">Rosamunde Downtown Oakland\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/MXJba\" target=\"_blank\">Map\u003c/a>\u003c/p>\n\u003cp>Swan's Marketplace\u003cbr>\n911 Washington Street\u003cbr>\nOakland, CA\u003cbr>\nPh: 510-338-3108\u003c/p>\n\u003cp>\u003cstrong>Schedule:\u003c/strong>\u003cbr>\nSun - Wed 11am to 10pm\u003cbr>\nThurs - Sat 11am to 11pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/RosamundeSausageGrillSF\">Rosamunde SausageGrill SF\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/rosamundesf\">@rosamundesf\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Impressions: Rockridge's Ramen Shop",
"title": "First Impressions: Rockridge's Ramen Shop",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Ramen is one of those dishes that evokes obsessive tendencies with its fans. As seen in the Japanese cult classic film \u003ca href=\"http://en.wikipedia.org/wiki/Tampopo\" target=\"_blank\">\u003cem>Tampopo\u003c/em>\u003c/a>, you don't just love ramen -- you are fanatically in love with ramen. And while there's plenty of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/06/ramen-roundup/\" target=\"_blank\">ramen to go around\u003c/a> in the Bay Area, \u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a> may be the first venture that will inspire ramen mania in the East Bay. \u003ca href=\"http://www.sfgate.com/food/insidescoop/article/Chez-Panisse-alumni-to-open-Ramen-Shop-3841856.php\" target=\"_blank\">After months of planning\u003c/a>, Chez Panisse alumni Sam White, Jerry Jaksich and Rayneil De Guzman officially opened the doors of their new restaurant in Rockridge tonight. \u003c/p>\n\u003cfigure id=\"attachment_53937\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Ramen-Shop.jpg\" alt=\"Ramen Shop\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53937\">\u003cfigcaption class=\"wp-caption-text\">Ramen Shop \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With its plate glass windows shrouded in brown paper, Ramen Shop still seemed to be operating in soft launch mode. Perhaps they wanted to remain somewhat incognito to keep the crowds at a minimum, although by 5 o'clock we were told there was already an hour and a half wait for a table. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"53934, 53928, 53938\"]\u003c/p>\n\u003cp>We didn't mind waiting in the roomy lounge, which was furnished with old schooldesks and fixtures reminiscent of dimly lit ramen shops in Japan. \u003c/p>\n\u003cp>But luckily our wait time was cut in half as several large groups cleared out within 45 minutes, and I and my two dinner companions were able to snag three seats at the beautiful long wooden counter -- crafted from \u003ca href=\"http://sf.eater.com/archives/2013/01/03/ramen_shop_ready_to_roll_tomorrow_in_oakland.php\" target=\"_blank\">Oregon Douglas fir\u003c/a> -- that faced the kitchen. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Apparently the magic at Ramen Shop happens in threes, just like the trio of owners. Each course -- appetizers, ramen and dessert -- listed only three items, so we decided to be decadent diners and order the entire menu. We began with a plate of pickled vegetables that included an assortment of foraged wild matsutake mushrooms, broccoli stems, carrots and watermelon radishes ($5). This starter was followed by a delicious little gems lettuce and grapefruit salad tossed with green goddess dressing and brightened by hints of fish sauce, mint and cilantro ($10). The wild nettle fried rice with Monterey Bay squid and chili paste ($9) was my personal favorite with its mildly spicy and savory flavors. \u003c/p>\n\u003cfigure id=\"attachment_53916\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Assorted-pickles-matsutake-mushrooms-broccoli-stems-carrots-and-watermelon-radishes.jpg\" alt=\"Assorted pickles: matsutake mushrooms, broccoli stems, carrots and watermelon radishes\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53916\">\u003cfigcaption class=\"wp-caption-text\">Assorted pickles: matsutake mushrooms, broccoli stems, carrots and watermelon radishes \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Little-gems-lettuce-salad-with-green-goddess-dressing-fish-sauce-and-cilantro.jpg\" alt=\"Little gems lettuce salad with green goddess dressing, fish sauce and cilantro\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53918\">\u003cfigcaption class=\"wp-caption-text\">Little gems lettuce salad with green goddess dressing, fish sauce and cilantro \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Wild-nettle-fried-rice-with-Monterey-Bay-squid-and-chili-paste.jpg\" alt=\"Wild nettle fried rice with Monterey Bay squid and chili paste\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53942\">\u003cfigcaption class=\"wp-caption-text\">Wild nettle fried rice with Monterey Bay squid and chili paste \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Onto the signature dish: the ramen, which arrived in deep, \u003ca href=\"http://sf.eater.com/archives/2013/01/03/ramen_shop_ready_to_roll_tomorrow_in_oakland.php\" target=\"_blank\">handmade ceramic bowls\u003c/a>. The evening specials featured a vegetarian miso ramen with matsusake mushrooms, Mendocino nori, salt-cured egg, sesame and green garlic ($13); Meyer lemon ramen with salt-cured egg, spit-roasted \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Char_siu\" target=\"_blank\">chashu\u003c/a> \u003c/em> and mizuna ($15); \u003cem>Tonkotsu\u003c/em> (pork bone) ramen with soy-marinated egg, spit-roasted \u003cem>chashu\u003c/em>, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Garland_chrysanthemum\" target=\"_blank\">shungiku\u003c/a>\u003c/em> and black garlic oil ($16). \u003c/p>\n\u003cp>The chefs' Californian sensibility was most evident with the Meyer lemon ramen. Despite its unusual citrusy notes, I found the broth to be too understated in its flavors -- especially in comparison to the other ramen dishes. The Tonkotsu's soup was smoky and truly imparted the salty, rich taste of pork, while the miso ramen's broth was densely packed with complex flavors. There was definitely much care and preparation in the noodles -- due to the \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/09/06/ramen-shop-guys-talk-epic-bowls-japan-experiences-and-local-ramen/\" target=\"_blank\">tutelage the chefs received overseas\u003c/a> -- which were perfectly light and springy. The eggs and vegetable garnishes were fine accompaniments, although we were admittedly disappointed by the serving of only one slice of the pork with the non-vegetarian ramen.\u003c/p>\n\u003cfigure id=\"attachment_53941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Veggie-miso-ramen.jpg\" alt=\"Veggie miso ramen with mushrooms, Mendocino nori, salt-cured egg, sesame and green garlic\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53941\">\u003cfigcaption class=\"wp-caption-text\">Veggie miso ramen with mushrooms, Mendocino nori, salt-cured egg, sesame and green garlic \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Tonkotsu-ramen.jpg\" alt=\"Tonkotsu ramen with soy-marinated egg, spit-roasted chashu, shungiku and black garlic oil\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53940\">\u003cfigcaption class=\"wp-caption-text\">Tonkotsu ramen with soy-marinated egg, spit-roasted chashu, shungiku and black garlic oil \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53919\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Meyer-lemon-ramen.jpg\" alt=\"Meyer lemon ramen with salt-cured egg, spit-roasted chashu and mizuna\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53919\">\u003cfigcaption class=\"wp-caption-text\">Meyer lemon ramen with salt-cured egg, spit-roasted chashu and mizuna \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dessert was a trio of ice cream sandwiches, all were $5 each and presented with a side of Meyer lemon gelée: black sesame ice cream with a brown sugar cookie; amarena cherry ice cream with a chocolate cookie; pineapple lime ice cream with a vanilla cookie. The pineapple confection was far too sweet and piña colada-esque for our taste, but the other two were among the highlights of our meal. \u003c/p>\n\u003cfigure id=\"attachment_53917\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Black-sesame-ice-cream-with-brown-sugar-cookie.jpg\" alt=\"Black sesame ice cream with brown sugar cookie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53917\">\u003cfigcaption class=\"wp-caption-text\">Black sesame ice cream with brown sugar cookie \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53915\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Amarena-cherry-ice-cream-with-chocolate-cookie.jpg\" alt=\"Amarena cherry ice cream with chocolate cookie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53915\">\u003cfigcaption class=\"wp-caption-text\">Amarena cherry ice cream with chocolate cookie \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53920\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Pineapple-lime-ice-cream-with-vanilla-cookie.jpg\" alt=\"Pineapple lime ice cream with vanilla cookie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53920\">\u003cfigcaption class=\"wp-caption-text\">Pineapple lime ice cream with vanilla cookie \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we finished up our dinner, we noticed the lounge had filled up to capacity with patrons eagerly waiting for an empty table. I'm sure Ramen Shop's locally-sourced, seasonally-driven take on these beloved noodles will become a neighborhood staple, just like the perennially popular Zachary's Pizza located right across the street. Maybe even some South Bay folks will travel northward to see how it compares to their own nearby favorites. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/i4DP7\" target=\"_blank\">Map\u003c/a>\u003c/p>\n\u003cp>5812 College Avenue\u003cbr>\nOakland, CA\u003cbr>\nPh: 510-788-6370\u003c/p>\n\u003cp>\u003cstrong>Schedule:\u003c/strong>\u003cbr>\n4PM to midnight, except Tuesdays\u003cbr>\nNo reservations\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ramenoakland\">@ramenoakland\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ramen is one of those dishes that evokes obsessive tendencies with its fans. As seen in the Japanese cult classic film \u003ca href=\"http://en.wikipedia.org/wiki/Tampopo\" target=\"_blank\">\u003cem>Tampopo\u003c/em>\u003c/a>, you don't just love ramen -- you are fanatically in love with ramen. And while there's plenty of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/06/ramen-roundup/\" target=\"_blank\">ramen to go around\u003c/a> in the Bay Area, \u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a> may be the first venture that will inspire ramen mania in the East Bay. \u003ca href=\"http://www.sfgate.com/food/insidescoop/article/Chez-Panisse-alumni-to-open-Ramen-Shop-3841856.php\" target=\"_blank\">After months of planning\u003c/a>, Chez Panisse alumni Sam White, Jerry Jaksich and Rayneil De Guzman officially opened the doors of their new restaurant in Rockridge tonight. \u003c/p>\n\u003cfigure id=\"attachment_53937\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Ramen-Shop.jpg\" alt=\"Ramen Shop\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53937\">\u003cfigcaption class=\"wp-caption-text\">Ramen Shop \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With its plate glass windows shrouded in brown paper, Ramen Shop still seemed to be operating in soft launch mode. Perhaps they wanted to remain somewhat incognito to keep the crowds at a minimum, although by 5 o'clock we were told there was already an hour and a half wait for a table. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We didn't mind waiting in the roomy lounge, which was furnished with old schooldesks and fixtures reminiscent of dimly lit ramen shops in Japan. \u003c/p>\n\u003cp>But luckily our wait time was cut in half as several large groups cleared out within 45 minutes, and I and my two dinner companions were able to snag three seats at the beautiful long wooden counter -- crafted from \u003ca href=\"http://sf.eater.com/archives/2013/01/03/ramen_shop_ready_to_roll_tomorrow_in_oakland.php\" target=\"_blank\">Oregon Douglas fir\u003c/a> -- that faced the kitchen. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Apparently the magic at Ramen Shop happens in threes, just like the trio of owners. Each course -- appetizers, ramen and dessert -- listed only three items, so we decided to be decadent diners and order the entire menu. We began with a plate of pickled vegetables that included an assortment of foraged wild matsutake mushrooms, broccoli stems, carrots and watermelon radishes ($5). This starter was followed by a delicious little gems lettuce and grapefruit salad tossed with green goddess dressing and brightened by hints of fish sauce, mint and cilantro ($10). The wild nettle fried rice with Monterey Bay squid and chili paste ($9) was my personal favorite with its mildly spicy and savory flavors. \u003c/p>\n\u003cfigure id=\"attachment_53916\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Assorted-pickles-matsutake-mushrooms-broccoli-stems-carrots-and-watermelon-radishes.jpg\" alt=\"Assorted pickles: matsutake mushrooms, broccoli stems, carrots and watermelon radishes\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53916\">\u003cfigcaption class=\"wp-caption-text\">Assorted pickles: matsutake mushrooms, broccoli stems, carrots and watermelon radishes \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Little-gems-lettuce-salad-with-green-goddess-dressing-fish-sauce-and-cilantro.jpg\" alt=\"Little gems lettuce salad with green goddess dressing, fish sauce and cilantro\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53918\">\u003cfigcaption class=\"wp-caption-text\">Little gems lettuce salad with green goddess dressing, fish sauce and cilantro \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Wild-nettle-fried-rice-with-Monterey-Bay-squid-and-chili-paste.jpg\" alt=\"Wild nettle fried rice with Monterey Bay squid and chili paste\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53942\">\u003cfigcaption class=\"wp-caption-text\">Wild nettle fried rice with Monterey Bay squid and chili paste \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Onto the signature dish: the ramen, which arrived in deep, \u003ca href=\"http://sf.eater.com/archives/2013/01/03/ramen_shop_ready_to_roll_tomorrow_in_oakland.php\" target=\"_blank\">handmade ceramic bowls\u003c/a>. The evening specials featured a vegetarian miso ramen with matsusake mushrooms, Mendocino nori, salt-cured egg, sesame and green garlic ($13); Meyer lemon ramen with salt-cured egg, spit-roasted \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Char_siu\" target=\"_blank\">chashu\u003c/a> \u003c/em> and mizuna ($15); \u003cem>Tonkotsu\u003c/em> (pork bone) ramen with soy-marinated egg, spit-roasted \u003cem>chashu\u003c/em>, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Garland_chrysanthemum\" target=\"_blank\">shungiku\u003c/a>\u003c/em> and black garlic oil ($16). \u003c/p>\n\u003cp>The chefs' Californian sensibility was most evident with the Meyer lemon ramen. Despite its unusual citrusy notes, I found the broth to be too understated in its flavors -- especially in comparison to the other ramen dishes. The Tonkotsu's soup was smoky and truly imparted the salty, rich taste of pork, while the miso ramen's broth was densely packed with complex flavors. There was definitely much care and preparation in the noodles -- due to the \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/09/06/ramen-shop-guys-talk-epic-bowls-japan-experiences-and-local-ramen/\" target=\"_blank\">tutelage the chefs received overseas\u003c/a> -- which were perfectly light and springy. The eggs and vegetable garnishes were fine accompaniments, although we were admittedly disappointed by the serving of only one slice of the pork with the non-vegetarian ramen.\u003c/p>\n\u003cfigure id=\"attachment_53941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Veggie-miso-ramen.jpg\" alt=\"Veggie miso ramen with mushrooms, Mendocino nori, salt-cured egg, sesame and green garlic\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53941\">\u003cfigcaption class=\"wp-caption-text\">Veggie miso ramen with mushrooms, Mendocino nori, salt-cured egg, sesame and green garlic \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Tonkotsu-ramen.jpg\" alt=\"Tonkotsu ramen with soy-marinated egg, spit-roasted chashu, shungiku and black garlic oil\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53940\">\u003cfigcaption class=\"wp-caption-text\">Tonkotsu ramen with soy-marinated egg, spit-roasted chashu, shungiku and black garlic oil \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53919\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Meyer-lemon-ramen.jpg\" alt=\"Meyer lemon ramen with salt-cured egg, spit-roasted chashu and mizuna\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53919\">\u003cfigcaption class=\"wp-caption-text\">Meyer lemon ramen with salt-cured egg, spit-roasted chashu and mizuna \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dessert was a trio of ice cream sandwiches, all were $5 each and presented with a side of Meyer lemon gelée: black sesame ice cream with a brown sugar cookie; amarena cherry ice cream with a chocolate cookie; pineapple lime ice cream with a vanilla cookie. The pineapple confection was far too sweet and piña colada-esque for our taste, but the other two were among the highlights of our meal. \u003c/p>\n\u003cfigure id=\"attachment_53917\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Black-sesame-ice-cream-with-brown-sugar-cookie.jpg\" alt=\"Black sesame ice cream with brown sugar cookie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53917\">\u003cfigcaption class=\"wp-caption-text\">Black sesame ice cream with brown sugar cookie \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53915\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Amarena-cherry-ice-cream-with-chocolate-cookie.jpg\" alt=\"Amarena cherry ice cream with chocolate cookie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53915\">\u003cfigcaption class=\"wp-caption-text\">Amarena cherry ice cream with chocolate cookie \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53920\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Pineapple-lime-ice-cream-with-vanilla-cookie.jpg\" alt=\"Pineapple lime ice cream with vanilla cookie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53920\">\u003cfigcaption class=\"wp-caption-text\">Pineapple lime ice cream with vanilla cookie \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we finished up our dinner, we noticed the lounge had filled up to capacity with patrons eagerly waiting for an empty table. I'm sure Ramen Shop's locally-sourced, seasonally-driven take on these beloved noodles will become a neighborhood staple, just like the perennially popular Zachary's Pizza located right across the street. Maybe even some South Bay folks will travel northward to see how it compares to their own nearby favorites. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/i4DP7\" target=\"_blank\">Map\u003c/a>\u003c/p>\n\u003cp>5812 College Avenue\u003cbr>\nOakland, CA\u003cbr>\nPh: 510-788-6370\u003c/p>\n\u003cp>\u003cstrong>Schedule:\u003c/strong>\u003cbr>\n4PM to midnight, except Tuesdays\u003cbr>\nNo reservations\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ramenoakland\">@ramenoakland\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The American Grilled Cheese Kitchen Brings Its Melted Goodness To The Mission",
"title": "The American Grilled Cheese Kitchen Brings Its Melted Goodness To The Mission",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_53845\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mousetrap.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mousetrap.jpg\" alt=\"The American Grilled Cheese Mousetrap\" title=\"The American Grilled Cheese Mousetrap\" width=\"560\" class=\"size-full wp-image-53845\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The American Grilled Cheese Mousetrap\u003c/figcaption>\u003c/figure>\n\u003cp>My colleagues and I at KQED are starting to get spoiled by all of the new tasty food offerings that have been steadily popping up in our neighborhood. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/08/mission-dispatch-street-food-pod-launches-in-san-francisco/\" target=\"_blank\">Mission Dispatch\u003c/a>, \u003ca href=\"http://www.salumeriasf.com/\" target=\"_blank\">Salumeria\u003c/a>, \u003ca href=\"http://missionbowlingclub.com/info\" target=\"_blank\">Mission Bowling Club\u003c/a> and the \u003ca href=\"http://www.bluebottlecoffee.com/locations/heath/\" target=\"_blank\">Blue Bottle location\u003c/a> at Heath and have all cropped up in the past year. \u003c/p>\n\u003cfigure id=\"attachment_53836\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/blackboard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/blackboard.jpg\" alt=\"The American Grilled Cheese Kitchen blackboard\" title=\"The American Grilled Cheese Kitchen blackboard\" width=\"560\" class=\"size-full wp-image-53836\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The American Grilled Cheese Kitchen blackboard\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sign-150x150.jpg\" alt=\"The American Grilled Cheese Kitchen sign\" title=\"The American Grilled Cheese Kitchen sign\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53852\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mini-blackboard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mini-blackboard-150x150.jpg\" alt=\"The American Grilled Cheese Kitchen mini blackboard\" title=\"The American Grilled Cheese Kitchen mini blackboard\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53844\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/menu-150x150.jpg\" alt=\"The American Grilled Cheese Kitchen menu\" title=\"The American Grilled Cheese Kitchen menu\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53843\">\u003c/a>\u003c/div>\n\n\u003cp>Now \u003ca href=\"http://theamericansf.com/\" target=\"_blank\">The American Grilled Cheese Kitchen\u003c/a> has moved in at 20th and Harrison across the street from \u003ca href=\"http://www.flourandwater.com/\" target=\"_blank\">flour + water\u003c/a>. Their cheesy creations are the polar opposite of their predecessors, the vegan / raw food restaurant \u003ca href=\"http://cafegratitude.com/\" target=\"_blank\">Cafe Gratitude\u003c/a>, the former occupants of the space. \u003c/p>\n\u003cfigure id=\"attachment_53846\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/natepollak.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/natepollak.jpg\" alt=\"Co-Owner Nate Pollak\" title=\"Co-Owner Nate Pollak\" width=\"560\" class=\"size-full wp-image-53846\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Co-Owner Nate Pollak\u003c/figcaption>\u003c/figure>\n\u003cp>Several of us stopped in this afternoon for their soft launch opening. Co-owner Nate Pollak was busy attending to the lunch rush, but stopped to briefly chat with us about his excitement over his new location. Their menu will continue to evolve and expand over the coming weeks, and they'll have longer hours and dinner service as well. \u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter2-150x150.jpg\" alt=\"The counter at The American Grilled Cheese Kitchen\" title=\"The counter at The American Grilled Cheese Kitchen\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53839\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/tables2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/tables2-150x150.jpg\" alt=\"Lunchtime patrons\" title=\"Lunchtime patrons\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53855\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pickup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pickup-150x150.jpg\" alt=\"Lunchtime patrons\" title=\"Lunchtime patrons\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53848\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/painting.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/painting-150x150.jpg\" alt=\"Zebra Rooster painting\" title=\"Zebra Rooster painting\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53847\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pomegranatelemonade.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pomegranatelemonade-150x150.jpg\" alt=\"Pomegranate Lemonade\" title=\"Pomegranate Lemonade\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53849\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter1-150x150.jpg\" alt=\"Baked Goods\" title=\"Baked Goods\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53838\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/scones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/scones-150x150.jpg\" alt=\"Bacon-Jalapeno Biscuits\" title=\"Bacon-Jalapeno Biscuits\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53851\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/deliciouscheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/deliciouscheese-150x150.jpg\" alt=\"Delicious American Cheese\" title=\"Delicious American Cheese\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53840\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter-150x150.jpg\" alt=\"The actual kitchen for The American Grilled Cheese Kitchen\" title=\"The actual kitchen for The American Grilled Cheese Kitchen\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53837\">\u003c/a>\u003c/div>\n\n\u003cfigure id=\"attachment_53853\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/soup.jpg\" alt=\"Smoky Tomato Soup\" title=\"Smoky Tomato Soup\" width=\"560\" class=\"size-full wp-image-53853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smoky Tomato Soup\u003c/figcaption>\u003c/figure>\n\u003cp>My co-workers and I ordered their Smoky Tomato Soup ($4.50), served with garlicky croutons, a perfect complement to their grilled cheese sandwiches. Two of us ordered the Mousetrap (Tillamook sharp cheddar, havarti and Monterey jack cheese on sourdough -- $6), while the rest of us tried the Mushroom Gruyère (fontina, gruyère, roasted wild mushrooms, roasted potatoes, melted leeks, caramelized onions, thyme butter on levain -- $9). All were served on \u003ca href=\"http://pinkiesbakerysf.com/\" target=\"_blank\">Pinkie's Bakery\u003c/a> bread, the fine foundation of their grilled delights. And a side of fresh seasonal fruit -- in this case, juicy tangerines -- accompanied our meals.\u003c/p>\n\u003cfigure id=\"attachment_53841\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/gruyeremushroom.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/gruyeremushroom.jpg\" alt=\"Mushroom Gruyère\" title=\"Mushroom Gruyère\" width=\"560\" class=\"size-full wp-image-53841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mushroom Gruyère\u003c/figcaption>\u003c/figure>\n\u003cp>Unfortunately, we didn't have time for dessert -- although we did try one of their \u003ca href=\"http://www.delapazcoffee.com/\" target=\"_blank\">De La Paz\u003c/a> lattes -- but we'll be back to sample their baked goods, breakfast fare and other items in the near future. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://theamericansf.com/mission/lunch/\" target=\"_blank\">The American Grilled Cheese Kitchen (The Mission)\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/D4gC5\" target=\"_blank\">Map\u003c/a>\u003cbr>\n2400 Harrison St.\u003cbr>\nSan Francisco, CA\u003c/p>\n\u003cp>\u003cstrong>Opening Month(s) Schedule:\u003c/strong>\u003cbr>\nW-F 8AM-6PM\u003cbr>\nSat. & Sun. 10AM-6PM\u003cbr>\nClosed Mon. & Tues. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/theamericansf\">@TheAmericanSF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/theamericansf\">The American Grilled Cheese Kitchen\u003c/a>\u003c/p>\n\n",
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"excerpt": "The American Grilled Cheese Kitchen has moved into the Mission at 20th and Harrison across the street from flour + water. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53845\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mousetrap.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mousetrap.jpg\" alt=\"The American Grilled Cheese Mousetrap\" title=\"The American Grilled Cheese Mousetrap\" width=\"560\" class=\"size-full wp-image-53845\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The American Grilled Cheese Mousetrap\u003c/figcaption>\u003c/figure>\n\u003cp>My colleagues and I at KQED are starting to get spoiled by all of the new tasty food offerings that have been steadily popping up in our neighborhood. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/08/mission-dispatch-street-food-pod-launches-in-san-francisco/\" target=\"_blank\">Mission Dispatch\u003c/a>, \u003ca href=\"http://www.salumeriasf.com/\" target=\"_blank\">Salumeria\u003c/a>, \u003ca href=\"http://missionbowlingclub.com/info\" target=\"_blank\">Mission Bowling Club\u003c/a> and the \u003ca href=\"http://www.bluebottlecoffee.com/locations/heath/\" target=\"_blank\">Blue Bottle location\u003c/a> at Heath and have all cropped up in the past year. \u003c/p>\n\u003cfigure id=\"attachment_53836\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/blackboard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/blackboard.jpg\" alt=\"The American Grilled Cheese Kitchen blackboard\" title=\"The American Grilled Cheese Kitchen blackboard\" width=\"560\" class=\"size-full wp-image-53836\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The American Grilled Cheese Kitchen blackboard\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sign-150x150.jpg\" alt=\"The American Grilled Cheese Kitchen sign\" title=\"The American Grilled Cheese Kitchen sign\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53852\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mini-blackboard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mini-blackboard-150x150.jpg\" alt=\"The American Grilled Cheese Kitchen mini blackboard\" title=\"The American Grilled Cheese Kitchen mini blackboard\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53844\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/menu-150x150.jpg\" alt=\"The American Grilled Cheese Kitchen menu\" title=\"The American Grilled Cheese Kitchen menu\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53843\">\u003c/a>\u003c/div>\n\n\u003cp>Now \u003ca href=\"http://theamericansf.com/\" target=\"_blank\">The American Grilled Cheese Kitchen\u003c/a> has moved in at 20th and Harrison across the street from \u003ca href=\"http://www.flourandwater.com/\" target=\"_blank\">flour + water\u003c/a>. Their cheesy creations are the polar opposite of their predecessors, the vegan / raw food restaurant \u003ca href=\"http://cafegratitude.com/\" target=\"_blank\">Cafe Gratitude\u003c/a>, the former occupants of the space. \u003c/p>\n\u003cfigure id=\"attachment_53846\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/natepollak.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/natepollak.jpg\" alt=\"Co-Owner Nate Pollak\" title=\"Co-Owner Nate Pollak\" width=\"560\" class=\"size-full wp-image-53846\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Co-Owner Nate Pollak\u003c/figcaption>\u003c/figure>\n\u003cp>Several of us stopped in this afternoon for their soft launch opening. Co-owner Nate Pollak was busy attending to the lunch rush, but stopped to briefly chat with us about his excitement over his new location. Their menu will continue to evolve and expand over the coming weeks, and they'll have longer hours and dinner service as well. \u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter2-150x150.jpg\" alt=\"The counter at The American Grilled Cheese Kitchen\" title=\"The counter at The American Grilled Cheese Kitchen\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53839\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/tables2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/tables2-150x150.jpg\" alt=\"Lunchtime patrons\" title=\"Lunchtime patrons\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53855\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pickup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pickup-150x150.jpg\" alt=\"Lunchtime patrons\" title=\"Lunchtime patrons\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53848\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/painting.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/painting-150x150.jpg\" alt=\"Zebra Rooster painting\" title=\"Zebra Rooster painting\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53847\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pomegranatelemonade.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pomegranatelemonade-150x150.jpg\" alt=\"Pomegranate Lemonade\" title=\"Pomegranate Lemonade\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53849\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter1-150x150.jpg\" alt=\"Baked Goods\" title=\"Baked Goods\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53838\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/scones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/scones-150x150.jpg\" alt=\"Bacon-Jalapeno Biscuits\" title=\"Bacon-Jalapeno Biscuits\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53851\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/deliciouscheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/deliciouscheese-150x150.jpg\" alt=\"Delicious American Cheese\" title=\"Delicious American Cheese\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53840\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter-150x150.jpg\" alt=\"The actual kitchen for The American Grilled Cheese Kitchen\" title=\"The actual kitchen for The American Grilled Cheese Kitchen\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53837\">\u003c/a>\u003c/div>\n\n\u003cfigure id=\"attachment_53853\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/soup.jpg\" alt=\"Smoky Tomato Soup\" title=\"Smoky Tomato Soup\" width=\"560\" class=\"size-full wp-image-53853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smoky Tomato Soup\u003c/figcaption>\u003c/figure>\n\u003cp>My co-workers and I ordered their Smoky Tomato Soup ($4.50), served with garlicky croutons, a perfect complement to their grilled cheese sandwiches. Two of us ordered the Mousetrap (Tillamook sharp cheddar, havarti and Monterey jack cheese on sourdough -- $6), while the rest of us tried the Mushroom Gruyère (fontina, gruyère, roasted wild mushrooms, roasted potatoes, melted leeks, caramelized onions, thyme butter on levain -- $9). All were served on \u003ca href=\"http://pinkiesbakerysf.com/\" target=\"_blank\">Pinkie's Bakery\u003c/a> bread, the fine foundation of their grilled delights. And a side of fresh seasonal fruit -- in this case, juicy tangerines -- accompanied our meals.\u003c/p>\n\u003cfigure id=\"attachment_53841\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/gruyeremushroom.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/gruyeremushroom.jpg\" alt=\"Mushroom Gruyère\" title=\"Mushroom Gruyère\" width=\"560\" class=\"size-full wp-image-53841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mushroom Gruyère\u003c/figcaption>\u003c/figure>\n\u003cp>Unfortunately, we didn't have time for dessert -- although we did try one of their \u003ca href=\"http://www.delapazcoffee.com/\" target=\"_blank\">De La Paz\u003c/a> lattes -- but we'll be back to sample their baked goods, breakfast fare and other items in the near future. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://theamericansf.com/mission/lunch/\" target=\"_blank\">The American Grilled Cheese Kitchen (The Mission)\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/D4gC5\" target=\"_blank\">Map\u003c/a>\u003cbr>\n2400 Harrison St.\u003cbr>\nSan Francisco, CA\u003c/p>\n\u003cp>\u003cstrong>Opening Month(s) Schedule:\u003c/strong>\u003cbr>\nW-F 8AM-6PM\u003cbr>\nSat. & Sun. 10AM-6PM\u003cbr>\nClosed Mon. & Tues. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/theamericansf\">@TheAmericanSF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/theamericansf\">The American Grilled Cheese Kitchen\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "KQED's Forum: Charles Phan on Home Cooking",
"title": "KQED's Forum: Charles Phan on Home Cooking",
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"content": "\u003cfigure id=\"attachment_53789\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\" alt=\"Charles Phan. Image courtesy of Eric Wolfinger.\" title=\"Charles Phan. Image courtesy of Eric Wolfinger.\" width=\"200\" class=\"size-full wp-image-53789\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan. Image courtesy of Eric Wolfinger.\u003c/figcaption>\u003c/figure>\n\u003cp>Charles Phan fled Vietnam with his family during the fall of Saigon when he was just a boy. But he didn't leave behind his love of Vietnamese cuisine. The award-winning chef and owner of \u003ca href=\"http://www.slanteddoor.com/\">The Slanted Door\u003c/a> restaurant joins KQED's Forum to talk about his new book, \"\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">Vietnamese Home Cooking\u003c/a>.\" He also shares secrets of creating high-end ethnic cuisine, and how he stays true to his roots in the kitchen.\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201301031000\">Original Broadcast\u003c/a>: Thu, Jan 3, 2013 -- 10:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/01/20130103bforum.mp3\"] \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Thuy Vu\u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> Charles Phan, executive chef and owner of The Slanted Door Group, which now includes \u003ca href=\"http://outthedoors.com/\">Out the Door\u003c/a>, Heaven's Dog and the \u003ca href=\"http://wohinggeneralstore.com/\">Wo Hing General Store\u003c/a>, and winner of the James Beard Award for Best Chef in California in 2004\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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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": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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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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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"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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