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"content": "\u003cfigure id=\"attachment_53117\" class=\"wp-caption alignnone\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/jeff-hanak1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/jeff-hanak1.jpg\" alt=\"Jeff Hanak. Photo courtesy of Yanni Kehagiaras.\" title=\"Jeff Hanak. Photo courtesy of Yanni Kehagiaras.\" width=\"400\" class=\"size-full wp-image-53117\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Hanak. Photo courtesy of Yanni Kehagiaras.\u003c/figcaption>\u003c/figure>\n\u003cp>Since it opened in 2006, \u003ca href=\"http://www.nopasf.com/\">Nopa restaurant\u003c/a> has received stellar reviews for food, service, cocktails and late night hours—a rarity in San Francisco. The restaurant is run and owned by Jeff Hanak, Allyson Jossel and chef Laurence Jossel. They met while working for the \u003ca href=\"http://www.chowfoodbar.com/\">Chow Restaurant group\u003c/a>, which is known for affordable food that satisfies both gourmet and comfort leanings. This piece came about because scores of hospitality professionals have told me something along the lines of “Nopa get’s it right” in the interviews I’ve done for Bay Area Bites. I asked Jeff Hanak to share with Bay Area Bites the way Nopa works, as well as his holiday and Bay Area food and cocktail favorites. Hanak’s answers have been edited for clarity and content. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you favorite holiday foods and how do you celebrate the holidays?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> My three favorite holiday things are Champagne, \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/latkes/\">latkes\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/24/let-the-cracking-begin-dungeness-crab-season-is-underway/\">Dungeness crab\u003c/a>. The latkes are for the Jewish side of my family. I just made latkes the other night and used parsnips. They were pretty tasty. We go to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/11/food-secrets-of-chefrestaurateur-staffan-terje/\">Perbacco\u003c/a> every Christmas Eve for dinner. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Industry folks often name Nopa as the restaurant that is the best in all categories: food, service and drinks. How do you set and maintain standards?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> I don’t know if there’s a secret to our success. We always try to hire people who want to be there. We don’t always hire on experience; I hire when I sit and have a conversation with the person. If they can talk to me, they can also do that at the table. If they need training on service, I can teach them that. If they have passion, then the job to train them is a lot easier. \u003c/p>\n\u003cp>We rarely hire servers; we usually hire runners and hosts and see how that works. Then it’s, let’s see if they want to bartend, manage, serve, or cook. We ask, “What’s next?” if they do a great job. That’s how we build the restaurant. \u003c/p>\n\u003cp>We treat people respectfully and don’t scream a lot. Were hiring adults and professionals. I tend to set expectations. If they make the best of it, the rest is up to them. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about food-wise?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> Right now, I’m definitely excited about \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/dungeness-crab/\">Dungeness crab\u003c/a>. What we’re doing at brunch is exciting – because you see all aspects of egg cookery and pastries. I just got back from Spain and we ate so much great fish. That was kind of fun to celebrate from a technique standpoint. At Nopa, we’re doing a lot of smoking on the grill – fish like trout. That’s fun. Laurence is doing a lot of whole food butchery, things like a couple lambs and pig a week. We’ve been doing that for awhile. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> \u003ca href=\"http://terroircapital.com/stan-bromley/\">Stan Bromley\u003c/a> was the VP of Four Seasons and I worked there as an intern when I was going to City College. It was amazing the impact he had on the hotel industry here. I look at Laurence and Allyson and the way we’ve placed an importance on how to put more balance into work and life. We work well off of each other. \u003ca href=\"http://www.sfgate.com/bayarea/article/Angel-Stoyanof-S-F-restaurateur-and-realtor-2545294.php\">Angel Stoyanof\u003c/a> had a major impact on my life and how I look at life and business and opportunities. He was very straight to the point, he told you what he was thinking. Being at Park Chow also had a big influence on me.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about being in restaurant business?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> I can contrast being in restaurants my whole life to then being in the financial industry for nine months. There’s no other feeling of the buzz of being in restaurants and providing hospitality to customers. You’re building an amazing team of individuals. In order to serve 330 brunches and 500 dinners like we do at Nopa, you have to have everyone on the same wave length. So, it's bringing together different age groups, cultures, and education to provide an amazing experience for people. I didn’t find that feeling in the financial world. Back in the restaurant, you have to provide the consistency of service and food and you have to be in it together.\u003c/p>\n\u003cp>As for the worst parts of the business, sometimes you don’t have people who are 100 percent into what you’re doing. They take a job for a financial opportunity and they’re not always excited about the end goal. It’s tough sometimes to convince them how to get out of it. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> The biggest lesson is to follow something that you love. If you do, it will most of the time be good for you personally and financially. You need a strong team of partners who look out for each other and who are honest. \u003c/p>\n\u003cp>When I am managing, I try to set goals and expectations and communicate without fear and threats and screaming. I learned a lot that I want to bring people on and educate them because I didn’t always have someone I could reach out to as a whole when I was starting out. I try to reach out to managers and staff and lead them in a direction that is hospitality or not hospitality. I opened Nopa with \u003ca href=\"http://starchefs.com/chefs/rising_stars/2007/sf/html/bio_l_jossel_.shtml\">Laurence\u003c/a> and \u003ca href=\"http://www.northsidesf.com/oct09/fw_getacrosstown.html\">Allyson\u003c/a> because we knew and respect each other. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food & drink spots?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> \u003ca href=\"http://www.saycheesesf.com/\">Say Cheese\u003c/a> in Cole Valley, because they have a great domestic cheese selection. For meat or chicken, I really love going to \u003ca href=\"http://fattedcalf.com/retail.html\">Fatted Calf\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Bi-Rite market\u003c/a>. \u003c/p>\n\u003cp>I live right by New May Wah market, so I’m in there often, buying shrimp, fish, clams and crab.\u003cbr>\n\u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a> is on my list. Stuart’s a good friend of mine.\u003c/p>\n\u003cp>I don’t go out to eat so much (laughs) but do eat at \u003ca href=\"http://www.pizzeriadelfina.com/pacificHeights.html\">Delfina Pizzeria\u003c/a> with my kids a lot. \u003ca href=\"http://outthedoors.com/\">Out the Door\u003c/a> is also an easy “go-to” restaurant.\u003cbr>\nI don’t get to \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a> often but when I do, I love it -- Staffan’s a great chef. I also love eating at \u003ca href=\"http://www.cotognasf.com/\">Cotogna\u003c/a>.\u003c/p>\n\u003cp>To drink beer, I go to \u003ca href=\"http://www.toronado.com/\">Toronado\u003c/a>. I had a great sherry cocktail at \u003ca href=\"http://aq-sf.com/\">AQ\u003c/a> that was fun. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> does some of the best cocktails in restaurants. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53117\" class=\"wp-caption alignnone\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/jeff-hanak1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/jeff-hanak1.jpg\" alt=\"Jeff Hanak. Photo courtesy of Yanni Kehagiaras.\" title=\"Jeff Hanak. Photo courtesy of Yanni Kehagiaras.\" width=\"400\" class=\"size-full wp-image-53117\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Hanak. Photo courtesy of Yanni Kehagiaras.\u003c/figcaption>\u003c/figure>\n\u003cp>Since it opened in 2006, \u003ca href=\"http://www.nopasf.com/\">Nopa restaurant\u003c/a> has received stellar reviews for food, service, cocktails and late night hours—a rarity in San Francisco. The restaurant is run and owned by Jeff Hanak, Allyson Jossel and chef Laurence Jossel. They met while working for the \u003ca href=\"http://www.chowfoodbar.com/\">Chow Restaurant group\u003c/a>, which is known for affordable food that satisfies both gourmet and comfort leanings. This piece came about because scores of hospitality professionals have told me something along the lines of “Nopa get’s it right” in the interviews I’ve done for Bay Area Bites. I asked Jeff Hanak to share with Bay Area Bites the way Nopa works, as well as his holiday and Bay Area food and cocktail favorites. Hanak’s answers have been edited for clarity and content. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you favorite holiday foods and how do you celebrate the holidays?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> My three favorite holiday things are Champagne, \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/latkes/\">latkes\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/24/let-the-cracking-begin-dungeness-crab-season-is-underway/\">Dungeness crab\u003c/a>. The latkes are for the Jewish side of my family. I just made latkes the other night and used parsnips. They were pretty tasty. We go to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/11/food-secrets-of-chefrestaurateur-staffan-terje/\">Perbacco\u003c/a> every Christmas Eve for dinner. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Industry folks often name Nopa as the restaurant that is the best in all categories: food, service and drinks. How do you set and maintain standards?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> I don’t know if there’s a secret to our success. We always try to hire people who want to be there. We don’t always hire on experience; I hire when I sit and have a conversation with the person. If they can talk to me, they can also do that at the table. If they need training on service, I can teach them that. If they have passion, then the job to train them is a lot easier. \u003c/p>\n\u003cp>We rarely hire servers; we usually hire runners and hosts and see how that works. Then it’s, let’s see if they want to bartend, manage, serve, or cook. We ask, “What’s next?” if they do a great job. That’s how we build the restaurant. \u003c/p>\n\u003cp>We treat people respectfully and don’t scream a lot. Were hiring adults and professionals. I tend to set expectations. If they make the best of it, the rest is up to them. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about food-wise?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> Right now, I’m definitely excited about \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/dungeness-crab/\">Dungeness crab\u003c/a>. What we’re doing at brunch is exciting – because you see all aspects of egg cookery and pastries. I just got back from Spain and we ate so much great fish. That was kind of fun to celebrate from a technique standpoint. At Nopa, we’re doing a lot of smoking on the grill – fish like trout. That’s fun. Laurence is doing a lot of whole food butchery, things like a couple lambs and pig a week. We’ve been doing that for awhile. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> \u003ca href=\"http://terroircapital.com/stan-bromley/\">Stan Bromley\u003c/a> was the VP of Four Seasons and I worked there as an intern when I was going to City College. It was amazing the impact he had on the hotel industry here. I look at Laurence and Allyson and the way we’ve placed an importance on how to put more balance into work and life. We work well off of each other. \u003ca href=\"http://www.sfgate.com/bayarea/article/Angel-Stoyanof-S-F-restaurateur-and-realtor-2545294.php\">Angel Stoyanof\u003c/a> had a major impact on my life and how I look at life and business and opportunities. He was very straight to the point, he told you what he was thinking. Being at Park Chow also had a big influence on me.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about being in restaurant business?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> I can contrast being in restaurants my whole life to then being in the financial industry for nine months. There’s no other feeling of the buzz of being in restaurants and providing hospitality to customers. You’re building an amazing team of individuals. In order to serve 330 brunches and 500 dinners like we do at Nopa, you have to have everyone on the same wave length. So, it's bringing together different age groups, cultures, and education to provide an amazing experience for people. I didn’t find that feeling in the financial world. Back in the restaurant, you have to provide the consistency of service and food and you have to be in it together.\u003c/p>\n\u003cp>As for the worst parts of the business, sometimes you don’t have people who are 100 percent into what you’re doing. They take a job for a financial opportunity and they’re not always excited about the end goal. It’s tough sometimes to convince them how to get out of it. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> The biggest lesson is to follow something that you love. If you do, it will most of the time be good for you personally and financially. You need a strong team of partners who look out for each other and who are honest. \u003c/p>\n\u003cp>When I am managing, I try to set goals and expectations and communicate without fear and threats and screaming. I learned a lot that I want to bring people on and educate them because I didn’t always have someone I could reach out to as a whole when I was starting out. I try to reach out to managers and staff and lead them in a direction that is hospitality or not hospitality. I opened Nopa with \u003ca href=\"http://starchefs.com/chefs/rising_stars/2007/sf/html/bio_l_jossel_.shtml\">Laurence\u003c/a> and \u003ca href=\"http://www.northsidesf.com/oct09/fw_getacrosstown.html\">Allyson\u003c/a> because we knew and respect each other. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food & drink spots?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> \u003ca href=\"http://www.saycheesesf.com/\">Say Cheese\u003c/a> in Cole Valley, because they have a great domestic cheese selection. For meat or chicken, I really love going to \u003ca href=\"http://fattedcalf.com/retail.html\">Fatted Calf\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Bi-Rite market\u003c/a>. \u003c/p>\n\u003cp>I live right by New May Wah market, so I’m in there often, buying shrimp, fish, clams and crab.\u003cbr>\n\u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a> is on my list. Stuart’s a good friend of mine.\u003c/p>\n\u003cp>I don’t go out to eat so much (laughs) but do eat at \u003ca href=\"http://www.pizzeriadelfina.com/pacificHeights.html\">Delfina Pizzeria\u003c/a> with my kids a lot. \u003ca href=\"http://outthedoors.com/\">Out the Door\u003c/a> is also an easy “go-to” restaurant.\u003cbr>\nI don’t get to \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a> often but when I do, I love it -- Staffan’s a great chef. I also love eating at \u003ca href=\"http://www.cotognasf.com/\">Cotogna\u003c/a>.\u003c/p>\n\u003cp>To drink beer, I go to \u003ca href=\"http://www.toronado.com/\">Toronado\u003c/a>. I had a great sherry cocktail at \u003ca href=\"http://aq-sf.com/\">AQ\u003c/a> that was fun. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Top Food Stories and Trends of 2012",
"title": "Top Food Stories and Trends of 2012",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\" alt=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" title=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-53722\">\u003c/a>\u003cbr>\n\u003cem>Photo collage by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Delicious, or disgusting? The top food stories and trends of this year offered plenty of both. While the rest of the country worried about pink slime and contaminated peanuts, and dealt with the fallout of a devastating drought and a stalled farm bill, San Francisco debated its upcoming bans of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/09/last-hurrah-for-foie-gras/\">foie gras\u003c/a> and plastic shopping bags. \u003c/p>\n\u003cp>This was the year that big money and the usually New York-centric food media finally started to notice that our local food scene is no longer just \u003ca href=\"http://newyork.grubstreet.com/2009/10/ten_things_anthony_bourdain_an.html\">figs on a plate\u003c/a> or (humanely-raised) \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2009/09/03/did-nate-appleman-diss-san-francisco/\">tripe in a bowl\u003c/a> if, really, it ever was, for those of us who live and eat here every day. A few of our local stars decamped for the \u003ca href=\"http://www.sfgate.com/food/article/Citizen-Cake-s-Elizabeth-Falkner-leaving-for-N-Y-3603021.php\">Big Apple\u003c/a>. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Big music festivals\u003c/a> found that concert-goers now come as much for the food and drink as for the headliners, while other \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">food-centric street festivals\u003c/a> proved that standing in line for Korean tacos, Himalayan dumplings, or Mexican huaraches could be the main event. \u003c/p>\n\u003cp>Coconut water and kale chips went from trendy to kiddie, and doughnuts (and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">bagels\u003c/a>) became the new cupcakes, at least in the East Bay, where everyone, it seemed, opened a bakery this year. So here, looking back on a year's worth of columns from NPR, Bay Area Bites, and the rest of the media from the Bay Area and beyond, some reflections on what went right (and wrong) in food in 2012.\u003c/p>\n\u003cp>\u003cstrong>Don't They Have Chinese Food in New York City?\u003c/strong>\u003cbr>\nWhat do New Yorkers really, really want? To wait in line for hours and hours, drinking free keg beer, for the chance to numb their tastebuds and sear their gullets with the likes of kung pao pastrami and pork-laden mapo tofu at what even Pete \u003ca href=\"http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html\">\"Guy Fieri, You're Dead to Me\u003c/a>\" Wells called the city's \u003ca href=\"http://www.nytimes.com/2012/12/26/dining/reviews/12-restaurant-triumphs-of-2012.html\">most exciting new restaurant\u003c/a>. Sorry, Gotham, but your hot ticket is our Tuesday night take-out. \u003ca href=\"http://www.missionchinesefood.com\">Mission Chinese Food\u003c/a> got its start as a quirky pop-up sharing kitchen and table space with a Mission Street Cantonese joint, and we know that \u003ca href=\"http://www.gq.com/food-travel/restaurants-and-bars/201212/danny-bowien-interview-mission-chinese-profile\">GQ darling\u003c/a> chef Danny Bowien will always love us best. Even better than those black-vinegar peanuts? That in two years, the restaurant, which donates 75 cents for every entree, has raised almost $170,000 for the \u003ca href=\"http://www.sffoodbank.org/\">SF Food Bank\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Take Our Plastic Bags, Take Our Foie Gras, But Hands Off Our Sodas\u003c/strong>\u003cbr>\nWhile New Yorkers kvelled about \u003ca href=\"http://gothamist.com/2012/09/14/hes_not_my_nanny_new_yorkers_react.php\">\"Nanny Bloomberg's\"\u003c/a> attempt to limit their Big Gulp consumption, San Francisco took October's ordinance against plastic shopping bags in stride. A 10 cent nuisance fee for paper bags encouraged city dwellers to make reusable bags as much a part of daily baggage as cellphones and keys. And where San Fran goes, Oakland will follow: On January 1, Alameda County joins the \u003ca href=\"http://sanfrancisco.cbslocal.com/2012/12/29/alameda-county-joins-plastic-bag-ban/\">plastic bag ban\u003c/a>. \u003c/p>\n\u003cp>In July, the gavage (force-feeding) method of fattening geese and ducks became illegal in California, wiping foie gras off menus, shutting down foie gras production statewide, and inspiring a disproportionally large amount of media coverage, like this soul-searching piece by L.A. Times writer Ed Lebowitz in \u003ca href=\"http://www.theatlantic.com/magazine/archive/2012/07/the-last-days-of-foie-gras/309009/\">The Atlantic\u003c/a>. Hot on the heels of Humphry Slocombe's last-chance \u003ca href=\"https://twitter.com/humphryslocombe/status/211912227194806272\">foie-gras ice cream sandwiches\u003c/a> was the \u003ca href=\"http://www.sfgate.com/restaurants/article/Presidio-Social-Club-pulls-foie-gras-3724123.php\">well-publicized attempt\u003c/a> by the Presidio Social Club to circumvent the ban. (Their argument--that the restaurant, located in the Presidio, was on federal land and thus not subject to state regulations--didn't fly, and the restaurant took foie gras off its menu shortly thereafter.) Meanwhile, \u003ca href=\"http://www.nbcbayarea.com/news/local/Richmond-Soda-Tax-177591311.html\">Richmond residents defeated Measure N\u003c/a>, a proposed penny-per-ounce tax on sodas and other high-sugar drinks, after the American Beverage Association poured over $2.5 million into a \"No on N\" campaign. \u003c/p>\n\u003cp>\u003cstrong>Backyard Chickens Jumped the Shark\u003c/strong>\u003cbr>\nOK, not really. We like waking up to the clucking of our blond, bosomy Buff Orpingtons just as much as the next soft-hearted urban homesteader. But when Williams-Sonoma's new \u003ca href=\"http://www.williams-sonoma.com/shop/agrarian-garden/\">Agrarian\u003c/a> catalog category started offering a \u003ca href=\"http://www.williams-sonoma.com/products/reclaimed-rustic-coop-with-artwork/\">Reclaimed Rustic Chicken Coop\u003c/a>, \"built by hand using reclaimed redwood and decorated with a hand-painted rooster\" for $759.95, we did wonder if there wasn't some truth to this Deadspin writer's \u003ca href=\"http://deadspin.com/5959212\">hilariously bitter rant\u003c/a> about the San Francisco-based retailer. And just as you shouldn't plant veggies in untested urban soil, so you might want to consider where your cute, free-range city birds are scratching. A recent New York City study found \u003ca href=\"http://www.nytimes.com/2012/10/10/dining/worries-about-lead-for-new-yorks-garden-fresh-eggs.html\">high lead levels\u003c/a> in eggs from community-garden chickens. \u003c/p>\n\u003cp>\u003cstrong>Big Money Found Our Local Favorites\u003c/strong>\u003cbr>\nStarbucks spent $100 million to buy Bay Area-based bakery-cafe chain \u003ca href=\"http://www.sfgate.com/business/article/Bay-Area-s-La-Boulange-bakery-sold-to-Starbucks-3608539.php\">La Boulange\u003c/a>, while venture capitalists True Ventures and Index Ventures poured \u003ca href=\"http://www.wired.com/business/2012/10/blue-bottle-cashes-in/\">$20 million in funding\u003c/a> into Oakland's Blue Bottle Coffee. A German conglomerate, Joh. A. Benckiser, bought Peet's for nearly $1 billion. South Park's\u003ca href=\"http://www.huffingtonpost.com/2012/08/21/american-grilled-cheese-kitchen_n_1819013.html\"> American Grilled Cheese Kitchen\u003c/a> won a $250K grant from Chase as a winner of their \u003ca href=\"https://www.missionsmallbusiness.com/\">Mission: Small Business\u003c/a> competition. And tech money did more than just fuel impossible rents, $18 pizzas, and another round of \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/09/14/the-rise-of-the-13-cocktail/\">$13 Corpse Revivers\u003c/a>: business partners Todd Masonis and Cameron Ring poured their big software-company payoff into \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/10/dandelion-chocolate-raises-the-bar/\">Dandelion Chocolate\u003c/a>, a small-batch bean-to-bar operation. After starting the business in Dogpatch, they turned a former auto-repair place on Valencia Street into a full-service chocolate factory and shop just in time for holiday shopping, offering cool stuff like this \u003ca href=\"http://www.dandelionchocolate.com/2012/11/20/pirates-poems-sea-salt-chocolate/\">chapbook and chocolate combination\u003c/a>, produced with neighboring writing center \u003ca href=\"http://826valencia.org/\">826 Valencia\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>And Small-Money Operations Got the Nod from Jerry Brown\u003c/strong>\u003cbr>\nIn September, Gov. Brown approved \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201120120AB1616\">AB 1616\u003c/a>, the \"cottage food law\" that allows for home production and less stringent health-department regulation for typically non-hazardous foods such as bread, pastries, dry pasta, granola, jam, honey, candy, coffee beans, spice blends and more. \"Cottage food\" industries for such items now don't require a commercial kitchen, as long as the businesses don't do more than $35K/year in gross sales this year. You still can't make hot or ready-to-eat foods or highly perishable items without full regulation and a commercial kitchen, which meant that Forage SF's very popular but renegade \u003ca href=\"http://foragesf.com/market/\">Underground Market\u003c/a> ended its 3-year run with a final food blitz on December 22.\u003cbr>\n\u003cstrong>\u003cbr>\nPut a Hole in It\u003c/strong>\u003cbr>\nThe East Bay, in particular, had a doughnut-and-bagel renaissance this year, with the opening of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Beauty's Bagels and Authentic Bagel Company\u003c/a>, plus \u003ca href=\"http://baronbaking.com/\">Baron Baking\u003c/a>, \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/donut-logic.htm\">Doughnut Savant\u003c/a>. Meanwhile, the newly opened \u003ca href=\"http://www.sweetbarbakery.com/\">Sweet Bar Bakery\u003c/a> drew crowds for its I-can't-believe-they're-vegan \"faux-nuts,\" a baked doughnut-like pastry that owner Mani Niall invented while working in Hollywood. It was just one of many small food businesses that opened this year thanks to crowd-sourced fundraising campaigns. Later this year, look for a revival of \u003ca href=\"http:www.charleschocolates.com\">Charles Chocolates\u003c/a>, which used Kickstarter to raise both money and public awareness that the much-missed chocolatier was planning a comeback. \u003c/p>\n\u003cp>\u003cstrong>Who's Playing? Who Cares? We're Here for the Lamb Poutine\u003c/strong>\u003cbr>\n2012 was the year Outside Lands and other big-draw music and entertainment festivals around the Bay became \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">as much about the food\u003c/a> as the entertainment, as anyone who spent time at John Fink's mini-empire \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a> can attest. Oakland's Eat Real Festival was better than ever and La Cocina's Street Food Festival was bigger, with a fun, if chilly \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> added on. \u003c/p>\n\u003cp>\u003cstrong>You Like Us, You Really Like Us\u003c/strong>\u003cbr>\nDanny Bowien was definitely a cool cat in the San Francisco chef scene, but it wasn't until he and his long locks showed up on the Lower East Side to open an outpost of Mission Chinese Food in New York that his celebrity-chefdom flamed hotter than one of his own plates of cumin-spiced lamb. And this year, after moving, then closing, her restaurant and bakery Citizen Cake, California native and longtime San Franciscan Elizabeth Falkner resurfaced in Brooklyn, opening \u003ca href=\"http://krescendobrooklyn.com/\">Krescendo\u003c/a>, a pizza place. Still, the Bay Area felt some more love than usual from the national media this year, as Travel and Leisure's Adam Sachs sang the praises of a \u003ca href=\"http://www.travelandleisure.com/articles/a-new-crop-of-san-francisco-restaurants\">a new crop of (mostly Mission-centric) San Francisco restaurants\u003c/a>, including Bar Tartine, Craftsman+Wolves, St Vincent, Outerlands, Park Tavern, Benu, Rich Table, and others, and Bon Appetit dubbed Pacific Heights' State Bird Provisions as its \u003ca href=\"http://www.bonappetit.com/restaurants-travel/2012/09/state-bird-hot-ten\">2012 Restaurant of the Year\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Smart Choices for Brain Food\u003c/strong>\u003cbr>\nWith dispiriting reminders that seafood mislabeling and ocean depredation continues around the world, KQED and other local publications helped raise the profile of sustainable fishing and seafood consumption, with pieces like \u003ca href=\"http://science.kqed.org/quest/2012/11/09/nothing-fishy-about-sustainable-seafood/\">Nothing Fishy About Sustainable Seafood\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/31/the-whole-fish-snout-to-tail-movement-meet-gills-to-adipose-fin/\">The Whole Fish: Snout to Tail Movement Meets Gill to Adipose Fin\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/summer-2012/whats-cooking-with-sustainable-seafood.htm\">What's Cooking with Sustainable Seafood?\u003c/a>\u003c/p>\n\n",
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"excerpt": "Plastic bags, foie gras, soda taxes, backyard chickens, sustainable seafood: they all made it to the headlines this year. See the best and worst of 2012's food news and trends as we head into the new year. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\" alt=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" title=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-53722\">\u003c/a>\u003cbr>\n\u003cem>Photo collage by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Delicious, or disgusting? The top food stories and trends of this year offered plenty of both. While the rest of the country worried about pink slime and contaminated peanuts, and dealt with the fallout of a devastating drought and a stalled farm bill, San Francisco debated its upcoming bans of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/09/last-hurrah-for-foie-gras/\">foie gras\u003c/a> and plastic shopping bags. \u003c/p>\n\u003cp>This was the year that big money and the usually New York-centric food media finally started to notice that our local food scene is no longer just \u003ca href=\"http://newyork.grubstreet.com/2009/10/ten_things_anthony_bourdain_an.html\">figs on a plate\u003c/a> or (humanely-raised) \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2009/09/03/did-nate-appleman-diss-san-francisco/\">tripe in a bowl\u003c/a> if, really, it ever was, for those of us who live and eat here every day. A few of our local stars decamped for the \u003ca href=\"http://www.sfgate.com/food/article/Citizen-Cake-s-Elizabeth-Falkner-leaving-for-N-Y-3603021.php\">Big Apple\u003c/a>. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Big music festivals\u003c/a> found that concert-goers now come as much for the food and drink as for the headliners, while other \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">food-centric street festivals\u003c/a> proved that standing in line for Korean tacos, Himalayan dumplings, or Mexican huaraches could be the main event. \u003c/p>\n\u003cp>Coconut water and kale chips went from trendy to kiddie, and doughnuts (and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">bagels\u003c/a>) became the new cupcakes, at least in the East Bay, where everyone, it seemed, opened a bakery this year. So here, looking back on a year's worth of columns from NPR, Bay Area Bites, and the rest of the media from the Bay Area and beyond, some reflections on what went right (and wrong) in food in 2012.\u003c/p>\n\u003cp>\u003cstrong>Don't They Have Chinese Food in New York City?\u003c/strong>\u003cbr>\nWhat do New Yorkers really, really want? To wait in line for hours and hours, drinking free keg beer, for the chance to numb their tastebuds and sear their gullets with the likes of kung pao pastrami and pork-laden mapo tofu at what even Pete \u003ca href=\"http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html\">\"Guy Fieri, You're Dead to Me\u003c/a>\" Wells called the city's \u003ca href=\"http://www.nytimes.com/2012/12/26/dining/reviews/12-restaurant-triumphs-of-2012.html\">most exciting new restaurant\u003c/a>. Sorry, Gotham, but your hot ticket is our Tuesday night take-out. \u003ca href=\"http://www.missionchinesefood.com\">Mission Chinese Food\u003c/a> got its start as a quirky pop-up sharing kitchen and table space with a Mission Street Cantonese joint, and we know that \u003ca href=\"http://www.gq.com/food-travel/restaurants-and-bars/201212/danny-bowien-interview-mission-chinese-profile\">GQ darling\u003c/a> chef Danny Bowien will always love us best. Even better than those black-vinegar peanuts? That in two years, the restaurant, which donates 75 cents for every entree, has raised almost $170,000 for the \u003ca href=\"http://www.sffoodbank.org/\">SF Food Bank\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Take Our Plastic Bags, Take Our Foie Gras, But Hands Off Our Sodas\u003c/strong>\u003cbr>\nWhile New Yorkers kvelled about \u003ca href=\"http://gothamist.com/2012/09/14/hes_not_my_nanny_new_yorkers_react.php\">\"Nanny Bloomberg's\"\u003c/a> attempt to limit their Big Gulp consumption, San Francisco took October's ordinance against plastic shopping bags in stride. A 10 cent nuisance fee for paper bags encouraged city dwellers to make reusable bags as much a part of daily baggage as cellphones and keys. And where San Fran goes, Oakland will follow: On January 1, Alameda County joins the \u003ca href=\"http://sanfrancisco.cbslocal.com/2012/12/29/alameda-county-joins-plastic-bag-ban/\">plastic bag ban\u003c/a>. \u003c/p>\n\u003cp>In July, the gavage (force-feeding) method of fattening geese and ducks became illegal in California, wiping foie gras off menus, shutting down foie gras production statewide, and inspiring a disproportionally large amount of media coverage, like this soul-searching piece by L.A. Times writer Ed Lebowitz in \u003ca href=\"http://www.theatlantic.com/magazine/archive/2012/07/the-last-days-of-foie-gras/309009/\">The Atlantic\u003c/a>. Hot on the heels of Humphry Slocombe's last-chance \u003ca href=\"https://twitter.com/humphryslocombe/status/211912227194806272\">foie-gras ice cream sandwiches\u003c/a> was the \u003ca href=\"http://www.sfgate.com/restaurants/article/Presidio-Social-Club-pulls-foie-gras-3724123.php\">well-publicized attempt\u003c/a> by the Presidio Social Club to circumvent the ban. (Their argument--that the restaurant, located in the Presidio, was on federal land and thus not subject to state regulations--didn't fly, and the restaurant took foie gras off its menu shortly thereafter.) Meanwhile, \u003ca href=\"http://www.nbcbayarea.com/news/local/Richmond-Soda-Tax-177591311.html\">Richmond residents defeated Measure N\u003c/a>, a proposed penny-per-ounce tax on sodas and other high-sugar drinks, after the American Beverage Association poured over $2.5 million into a \"No on N\" campaign. \u003c/p>\n\u003cp>\u003cstrong>Backyard Chickens Jumped the Shark\u003c/strong>\u003cbr>\nOK, not really. We like waking up to the clucking of our blond, bosomy Buff Orpingtons just as much as the next soft-hearted urban homesteader. But when Williams-Sonoma's new \u003ca href=\"http://www.williams-sonoma.com/shop/agrarian-garden/\">Agrarian\u003c/a> catalog category started offering a \u003ca href=\"http://www.williams-sonoma.com/products/reclaimed-rustic-coop-with-artwork/\">Reclaimed Rustic Chicken Coop\u003c/a>, \"built by hand using reclaimed redwood and decorated with a hand-painted rooster\" for $759.95, we did wonder if there wasn't some truth to this Deadspin writer's \u003ca href=\"http://deadspin.com/5959212\">hilariously bitter rant\u003c/a> about the San Francisco-based retailer. And just as you shouldn't plant veggies in untested urban soil, so you might want to consider where your cute, free-range city birds are scratching. A recent New York City study found \u003ca href=\"http://www.nytimes.com/2012/10/10/dining/worries-about-lead-for-new-yorks-garden-fresh-eggs.html\">high lead levels\u003c/a> in eggs from community-garden chickens. \u003c/p>\n\u003cp>\u003cstrong>Big Money Found Our Local Favorites\u003c/strong>\u003cbr>\nStarbucks spent $100 million to buy Bay Area-based bakery-cafe chain \u003ca href=\"http://www.sfgate.com/business/article/Bay-Area-s-La-Boulange-bakery-sold-to-Starbucks-3608539.php\">La Boulange\u003c/a>, while venture capitalists True Ventures and Index Ventures poured \u003ca href=\"http://www.wired.com/business/2012/10/blue-bottle-cashes-in/\">$20 million in funding\u003c/a> into Oakland's Blue Bottle Coffee. A German conglomerate, Joh. A. Benckiser, bought Peet's for nearly $1 billion. South Park's\u003ca href=\"http://www.huffingtonpost.com/2012/08/21/american-grilled-cheese-kitchen_n_1819013.html\"> American Grilled Cheese Kitchen\u003c/a> won a $250K grant from Chase as a winner of their \u003ca href=\"https://www.missionsmallbusiness.com/\">Mission: Small Business\u003c/a> competition. And tech money did more than just fuel impossible rents, $18 pizzas, and another round of \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/09/14/the-rise-of-the-13-cocktail/\">$13 Corpse Revivers\u003c/a>: business partners Todd Masonis and Cameron Ring poured their big software-company payoff into \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/10/dandelion-chocolate-raises-the-bar/\">Dandelion Chocolate\u003c/a>, a small-batch bean-to-bar operation. After starting the business in Dogpatch, they turned a former auto-repair place on Valencia Street into a full-service chocolate factory and shop just in time for holiday shopping, offering cool stuff like this \u003ca href=\"http://www.dandelionchocolate.com/2012/11/20/pirates-poems-sea-salt-chocolate/\">chapbook and chocolate combination\u003c/a>, produced with neighboring writing center \u003ca href=\"http://826valencia.org/\">826 Valencia\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>And Small-Money Operations Got the Nod from Jerry Brown\u003c/strong>\u003cbr>\nIn September, Gov. Brown approved \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201120120AB1616\">AB 1616\u003c/a>, the \"cottage food law\" that allows for home production and less stringent health-department regulation for typically non-hazardous foods such as bread, pastries, dry pasta, granola, jam, honey, candy, coffee beans, spice blends and more. \"Cottage food\" industries for such items now don't require a commercial kitchen, as long as the businesses don't do more than $35K/year in gross sales this year. You still can't make hot or ready-to-eat foods or highly perishable items without full regulation and a commercial kitchen, which meant that Forage SF's very popular but renegade \u003ca href=\"http://foragesf.com/market/\">Underground Market\u003c/a> ended its 3-year run with a final food blitz on December 22.\u003cbr>\n\u003cstrong>\u003cbr>\nPut a Hole in It\u003c/strong>\u003cbr>\nThe East Bay, in particular, had a doughnut-and-bagel renaissance this year, with the opening of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Beauty's Bagels and Authentic Bagel Company\u003c/a>, plus \u003ca href=\"http://baronbaking.com/\">Baron Baking\u003c/a>, \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/donut-logic.htm\">Doughnut Savant\u003c/a>. Meanwhile, the newly opened \u003ca href=\"http://www.sweetbarbakery.com/\">Sweet Bar Bakery\u003c/a> drew crowds for its I-can't-believe-they're-vegan \"faux-nuts,\" a baked doughnut-like pastry that owner Mani Niall invented while working in Hollywood. It was just one of many small food businesses that opened this year thanks to crowd-sourced fundraising campaigns. Later this year, look for a revival of \u003ca href=\"http:www.charleschocolates.com\">Charles Chocolates\u003c/a>, which used Kickstarter to raise both money and public awareness that the much-missed chocolatier was planning a comeback. \u003c/p>\n\u003cp>\u003cstrong>Who's Playing? Who Cares? We're Here for the Lamb Poutine\u003c/strong>\u003cbr>\n2012 was the year Outside Lands and other big-draw music and entertainment festivals around the Bay became \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">as much about the food\u003c/a> as the entertainment, as anyone who spent time at John Fink's mini-empire \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a> can attest. Oakland's Eat Real Festival was better than ever and La Cocina's Street Food Festival was bigger, with a fun, if chilly \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> added on. \u003c/p>\n\u003cp>\u003cstrong>You Like Us, You Really Like Us\u003c/strong>\u003cbr>\nDanny Bowien was definitely a cool cat in the San Francisco chef scene, but it wasn't until he and his long locks showed up on the Lower East Side to open an outpost of Mission Chinese Food in New York that his celebrity-chefdom flamed hotter than one of his own plates of cumin-spiced lamb. And this year, after moving, then closing, her restaurant and bakery Citizen Cake, California native and longtime San Franciscan Elizabeth Falkner resurfaced in Brooklyn, opening \u003ca href=\"http://krescendobrooklyn.com/\">Krescendo\u003c/a>, a pizza place. Still, the Bay Area felt some more love than usual from the national media this year, as Travel and Leisure's Adam Sachs sang the praises of a \u003ca href=\"http://www.travelandleisure.com/articles/a-new-crop-of-san-francisco-restaurants\">a new crop of (mostly Mission-centric) San Francisco restaurants\u003c/a>, including Bar Tartine, Craftsman+Wolves, St Vincent, Outerlands, Park Tavern, Benu, Rich Table, and others, and Bon Appetit dubbed Pacific Heights' State Bird Provisions as its \u003ca href=\"http://www.bonappetit.com/restaurants-travel/2012/09/state-bird-hot-ten\">2012 Restaurant of the Year\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Smart Choices for Brain Food\u003c/strong>\u003cbr>\nWith dispiriting reminders that seafood mislabeling and ocean depredation continues around the world, KQED and other local publications helped raise the profile of sustainable fishing and seafood consumption, with pieces like \u003ca href=\"http://science.kqed.org/quest/2012/11/09/nothing-fishy-about-sustainable-seafood/\">Nothing Fishy About Sustainable Seafood\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/31/the-whole-fish-snout-to-tail-movement-meet-gills-to-adipose-fin/\">The Whole Fish: Snout to Tail Movement Meets Gill to Adipose Fin\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/summer-2012/whats-cooking-with-sustainable-seafood.htm\">What's Cooking with Sustainable Seafood?\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Cozy Coffee Spot in Oakland's Temescal Alley: The CRO Cafe",
"title": "A Cozy Coffee Spot in Oakland's Temescal Alley: The CRO Cafe",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/luigi-doorway.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/luigi-doorway.jpg\" alt=\"luigi doorway\" title=\"luigi doorway\" width=\"560\" class=\"alignnone size-full wp-image-53341\">\u003c/a>\u003c/p>\n\u003cp>Tucked away inside a cozy storefront along the quaint corridor of Temescal Alley is north Oakland's newest coffee shop, \u003ca href=\"http://luigioldani.org/\" target=\"_blank\">The CRO Cafe\u003c/a>. Owner Luigi Oldani named his business after his daughter, Camille Rosemary, and officially opened its doors on a First Friday art walk this past November. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sign.jpg\" alt=\"sign\" title=\"sign\" width=\"560\" class=\"alignnone size-full wp-image-53331\">\u003c/a>\u003c/p>\n\u003cp>Prior to having a permanent brick-and-mortar location, Oldani held pop-ups at the now-defunct Cafe Fanny in Berkeley (currently the home of \u003ca href=\"https://www.facebook.com/BartavelleCoffeeWine\" target=\"_blank\">Bartavelle\u003c/a>). While they were remodeling, Oldani rolled in with his coffee cart everyday for three months during the summer. \u003c/p>\n\u003cp>He'd also host open houses with espresso at his metal fabrication shop, Oldani Art Studio, where he runs his other full-time enterprise creating custom furnishings for local businesses. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The shop is a spot where we make anything and everything,\" he says. \"Mostly the big jobs have been build-outs for cafes and restaurants. We opened up three La Boulange restaurants right before they sold out to Starbucks. We did a whole bunch of tables, counters, bars, handrails, stairways -- lots of architectural details. Our showpiece space is the work that we did at \u003ca href=\"http://sightglasscoffee.com/\" target=\"_blank\">Sightglass\u003c/a>, which was collaborative. We didn't do all of the metalwork over there, but we did some.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/joseph-luigi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/joseph-luigi.jpg\" alt=\"Joseph Luigi\" title=\"Joseph Luigi\" width=\"560\" class=\"alignnone size-full wp-image-53384\">\u003c/a>\u003c/p>\n\u003cp>Oldani is a former mechanical engineer, so he enjoys the process of coming up with solutions for spaces -- especially for his own tiny cafe. \u003c/p>\n\u003cp>\"It's 170-square-feet, so there's not a lot of electricity or amenities. It was a challenge to figure out how to get in and operate.\" He and the group of friends he regularly works with at his studio designed everything for the interior just a few weeks before opening. Oldani says there's still lots of items on his to-do list, including adding more shelving for retail products, finishing up planter boxes for vines that will snake up towards the counter, an awning, producing a copper-clad storefront using scraps from his dad's art studio, and most importantly, \"get a sign so that people can see that there's a little hole-in-the-wall spot to get coffee.\" \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"53301,53299,53302,53307,53309,53324,53332, 53333,53340,53303\"]\u003c/p>\n\u003cp>\"I wanted to do a coffee business long before I knew what good coffee was,\" Oldani chuckles. Disenchanted with his engineering job, he started to look for a different outlet. Oldani got the idea that, \"running a coffee shop would get me a better work-life balance where I'd get to interact with people on a more personal level and hand my work product directly over to the person who was going to be consuming it. And to really be able to do that in a much shorter cycle than I was able to do as an engineer.\" \u003c/p>\n\u003cp>Oldani's former job did help inform his next career path. \"With coffee, there's a bit of an idealization of the machinery. Coffee people tend to take their gear and their preparation really seriously. Coffee in itself is a volatile and tricky product to prepare well. And so the disciplined process and art of production and equipment appealed to me.\" \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"53300,53336,53316,53329,53337,53306,53317\"]\u003c/p>\n\u003cp>His work at \u003ca href=\"http://sightglasscoffee.com/\">Sightglass\u003c/a> helped inspire him to transition out of his engineering job and pursue coffee as one of his next ventures. It was through his interactions with its proprietors that Oldani became serious about how he tasted and brewed coffee. He attended their training sessions to supplement his own independent study efforts and practiced brewing coffee at his art studio for two years. Oldani slowly acquired his equipment over time, including a vintage La San Marco espresso coffee machine that was formerly used at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/21/processing-the-pig-a-weekly-ritual-at-oliveto/\" target=\"_blank\">Oliveto\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/luigi-pour-milk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/luigi-pour-milk.jpg\" alt=\"luigi pour milk\" title=\"luigi pour milk\" width=\"560\" class=\"alignnone size-full wp-image-53318\">\u003c/a>\u003c/p>\n\u003cp>\"I have an affinity for the lever mechanism. A lot of the new machines are trying to duplicate what the old machines inherently do with the lever. There's a quick, ramping up of pressure at the beginning of the shot which tapers off to a lower pressure at the end. And the newer machines try to do it by controlling pumps and a lot of electronics, whereas this machine is almost all mechanism. And it does a really beautiful job of the exact same thing mechanically, which also happens to make it a really great machine for doing portable business as it requires less electricity and is more of a workhorse.\"\u003c/p>\n\u003cp>In addition to its coffee drinks, CRO Cafe also serves up a delicious hot chocolate. Oldani's fiancee and business partner, Sacha Badme, honed her culinary skills by taking a chocolate class at \u003ca href=\"http://tantemarie.com/\" target=\"_blank\">Tante Marie's cooking school\u003c/a>. She uses unsweetened TCHO chocolate as the base and creates her own custom blend that imparts a rich sweetness to their warm confection. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/hot-chocolate-overhead.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/hot-chocolate-overhead.jpg\" alt=\"hot chocolate overhead\" title=\"hot chocolate overhead\" width=\"560\" class=\"alignnone size-full wp-image-53311\">\u003c/a>\u003c/p>\n\u003cp>Looking ahead to the future, Oldani is currently converting an antique milk truck into a mobile espresso truck and hopes to roll it out in the East Bay in the near future. He's also building food service tricycles for the Exploratorium and hopes the experience will spur his ability to finish the truck soon. While he has no plans to roast his own coffee -- \"although I could totally see a time when that would be really compelling and could see myself becoming obsessed with it\" -- Oldani plans to keep a limited menu at CRO Cafe to keep the focus on serving great espresso drinks. \u003c/p>\n\u003cp>\"The thing that is compelling to me is that there's so much mediocre coffee available and maybe it's a better business model. But there's a growing interest in fanatical preparation and sourcing the highest quality ingredients. It feels like we're serving people who are only interested in that, although that's a much smaller segment of the market. The larger roasteries and multiple cafe outlets really control the cost of a cup of coffee and have the advantage of bigger vertical integration in that they source, roast and distribute on a larger scale so their margins are better than ours. But if you spend a lot of time and money trying to make the best coffee, people do appreciate it. I'm hoping that this market will increase, and I'm really excited to see that growth and be a part of that.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/red-espresso-blue-mug.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/red-espresso-blue-mug.jpg\" alt=\"red espresso blue mug\" title=\"red espresso blue mug\" width=\"560\" class=\"alignnone size-full wp-image-53385\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/rainy-day-customers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/rainy-day-customers.jpg\" alt=\"rainy day customers\" title=\"rainy day customers\" width=\"560\" class=\"alignnone size-full wp-image-53323\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thecrocafe.com/\" target=\"_blank\">Cro Cafe\u003c/a>\u003c/strong>\u003cbr>\nTemescal Alley 49 (\u003ca href=\"https://goo.gl/maps/WL7KJ\">Map\u003c/a>)\u003cbr>\nOakland, CA 94609\u003cbr>\nHours: Everyday 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-CRO-Cafe/172739959429223\" target=\"_blank\">The CRO Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheCROCafe\" target=\"_blank\">@TheCROCafe\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n",
"disqusIdentifier": "53297 http://blogs.kqed.org/bayareabites/?p=53297",
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"excerpt": "Tucked away inside a cozy storefront along the quaint corridor of Temescal Alley is north Oakland's newest coffee shop, The CRO Cafe.",
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"title": "A Cozy Coffee Spot in Oakland's Temescal Alley: The CRO Cafe | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/luigi-doorway.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/luigi-doorway.jpg\" alt=\"luigi doorway\" title=\"luigi doorway\" width=\"560\" class=\"alignnone size-full wp-image-53341\">\u003c/a>\u003c/p>\n\u003cp>Tucked away inside a cozy storefront along the quaint corridor of Temescal Alley is north Oakland's newest coffee shop, \u003ca href=\"http://luigioldani.org/\" target=\"_blank\">The CRO Cafe\u003c/a>. Owner Luigi Oldani named his business after his daughter, Camille Rosemary, and officially opened its doors on a First Friday art walk this past November. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sign.jpg\" alt=\"sign\" title=\"sign\" width=\"560\" class=\"alignnone size-full wp-image-53331\">\u003c/a>\u003c/p>\n\u003cp>Prior to having a permanent brick-and-mortar location, Oldani held pop-ups at the now-defunct Cafe Fanny in Berkeley (currently the home of \u003ca href=\"https://www.facebook.com/BartavelleCoffeeWine\" target=\"_blank\">Bartavelle\u003c/a>). While they were remodeling, Oldani rolled in with his coffee cart everyday for three months during the summer. \u003c/p>\n\u003cp>He'd also host open houses with espresso at his metal fabrication shop, Oldani Art Studio, where he runs his other full-time enterprise creating custom furnishings for local businesses. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The shop is a spot where we make anything and everything,\" he says. \"Mostly the big jobs have been build-outs for cafes and restaurants. We opened up three La Boulange restaurants right before they sold out to Starbucks. We did a whole bunch of tables, counters, bars, handrails, stairways -- lots of architectural details. Our showpiece space is the work that we did at \u003ca href=\"http://sightglasscoffee.com/\" target=\"_blank\">Sightglass\u003c/a>, which was collaborative. We didn't do all of the metalwork over there, but we did some.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/joseph-luigi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/joseph-luigi.jpg\" alt=\"Joseph Luigi\" title=\"Joseph Luigi\" width=\"560\" class=\"alignnone size-full wp-image-53384\">\u003c/a>\u003c/p>\n\u003cp>Oldani is a former mechanical engineer, so he enjoys the process of coming up with solutions for spaces -- especially for his own tiny cafe. \u003c/p>\n\u003cp>\"It's 170-square-feet, so there's not a lot of electricity or amenities. It was a challenge to figure out how to get in and operate.\" He and the group of friends he regularly works with at his studio designed everything for the interior just a few weeks before opening. Oldani says there's still lots of items on his to-do list, including adding more shelving for retail products, finishing up planter boxes for vines that will snake up towards the counter, an awning, producing a copper-clad storefront using scraps from his dad's art studio, and most importantly, \"get a sign so that people can see that there's a little hole-in-the-wall spot to get coffee.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I wanted to do a coffee business long before I knew what good coffee was,\" Oldani chuckles. Disenchanted with his engineering job, he started to look for a different outlet. Oldani got the idea that, \"running a coffee shop would get me a better work-life balance where I'd get to interact with people on a more personal level and hand my work product directly over to the person who was going to be consuming it. And to really be able to do that in a much shorter cycle than I was able to do as an engineer.\" \u003c/p>\n\u003cp>Oldani's former job did help inform his next career path. \"With coffee, there's a bit of an idealization of the machinery. Coffee people tend to take their gear and their preparation really seriously. Coffee in itself is a volatile and tricky product to prepare well. And so the disciplined process and art of production and equipment appealed to me.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>His work at \u003ca href=\"http://sightglasscoffee.com/\">Sightglass\u003c/a> helped inspire him to transition out of his engineering job and pursue coffee as one of his next ventures. It was through his interactions with its proprietors that Oldani became serious about how he tasted and brewed coffee. He attended their training sessions to supplement his own independent study efforts and practiced brewing coffee at his art studio for two years. Oldani slowly acquired his equipment over time, including a vintage La San Marco espresso coffee machine that was formerly used at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/21/processing-the-pig-a-weekly-ritual-at-oliveto/\" target=\"_blank\">Oliveto\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/luigi-pour-milk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/luigi-pour-milk.jpg\" alt=\"luigi pour milk\" title=\"luigi pour milk\" width=\"560\" class=\"alignnone size-full wp-image-53318\">\u003c/a>\u003c/p>\n\u003cp>\"I have an affinity for the lever mechanism. A lot of the new machines are trying to duplicate what the old machines inherently do with the lever. There's a quick, ramping up of pressure at the beginning of the shot which tapers off to a lower pressure at the end. And the newer machines try to do it by controlling pumps and a lot of electronics, whereas this machine is almost all mechanism. And it does a really beautiful job of the exact same thing mechanically, which also happens to make it a really great machine for doing portable business as it requires less electricity and is more of a workhorse.\"\u003c/p>\n\u003cp>In addition to its coffee drinks, CRO Cafe also serves up a delicious hot chocolate. Oldani's fiancee and business partner, Sacha Badme, honed her culinary skills by taking a chocolate class at \u003ca href=\"http://tantemarie.com/\" target=\"_blank\">Tante Marie's cooking school\u003c/a>. She uses unsweetened TCHO chocolate as the base and creates her own custom blend that imparts a rich sweetness to their warm confection. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/hot-chocolate-overhead.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/hot-chocolate-overhead.jpg\" alt=\"hot chocolate overhead\" title=\"hot chocolate overhead\" width=\"560\" class=\"alignnone size-full wp-image-53311\">\u003c/a>\u003c/p>\n\u003cp>Looking ahead to the future, Oldani is currently converting an antique milk truck into a mobile espresso truck and hopes to roll it out in the East Bay in the near future. He's also building food service tricycles for the Exploratorium and hopes the experience will spur his ability to finish the truck soon. While he has no plans to roast his own coffee -- \"although I could totally see a time when that would be really compelling and could see myself becoming obsessed with it\" -- Oldani plans to keep a limited menu at CRO Cafe to keep the focus on serving great espresso drinks. \u003c/p>\n\u003cp>\"The thing that is compelling to me is that there's so much mediocre coffee available and maybe it's a better business model. But there's a growing interest in fanatical preparation and sourcing the highest quality ingredients. It feels like we're serving people who are only interested in that, although that's a much smaller segment of the market. The larger roasteries and multiple cafe outlets really control the cost of a cup of coffee and have the advantage of bigger vertical integration in that they source, roast and distribute on a larger scale so their margins are better than ours. But if you spend a lot of time and money trying to make the best coffee, people do appreciate it. I'm hoping that this market will increase, and I'm really excited to see that growth and be a part of that.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/red-espresso-blue-mug.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/red-espresso-blue-mug.jpg\" alt=\"red espresso blue mug\" title=\"red espresso blue mug\" width=\"560\" class=\"alignnone size-full wp-image-53385\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/rainy-day-customers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/rainy-day-customers.jpg\" alt=\"rainy day customers\" title=\"rainy day customers\" width=\"560\" class=\"alignnone size-full wp-image-53323\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thecrocafe.com/\" target=\"_blank\">Cro Cafe\u003c/a>\u003c/strong>\u003cbr>\nTemescal Alley 49 (\u003ca href=\"https://goo.gl/maps/WL7KJ\">Map\u003c/a>)\u003cbr>\nOakland, CA 94609\u003cbr>\nHours: Everyday 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-CRO-Cafe/172739959429223\" target=\"_blank\">The CRO Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheCROCafe\" target=\"_blank\">@TheCROCafe\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tamale Class at La Cocina -- Just in Time for Christmas",
"title": "Tamale Class at La Cocina -- Just in Time for Christmas",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_53121\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/tamaleplate-new.jpg\">\u003cimg class=\"size-full wp-image-53121\" title=\"Tamales at La Cocina's Tamalada\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/tamaleplate-new.jpg\" alt=\"Tamales at La Cocina's Tamalada\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tamales at La Cocina's Tamalada\u003c/figcaption>\u003c/figure>\n\u003cp>Forty hungry people with sticky hands and \u003ca href=\"http://en.wikipedia.org/wiki/Tamale\">tamales\u003c/a> on their minds rotated through four tables at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina’s\u003c/a> Tamalada event last Wednesday evening, learning how to make beef, veggie, chicken, cheese and sweet mango tamales. No wonder this annual December event always sells out in November. Tamales can be intimidating for the novice, and even for a pro are time-consuming and labor intensive. That's the reason behind tamaladas (tamale making parties): share the toil and end up with enough to eat plus a pile to take home for later.\u003c/p>\n\u003cp>Besides demystifying tamale making (this is the first time I dared to try my hand at filling and rolling the corn meal bundles) the event at La Cocina introduced students to three chefs from different regions of Latin America, each demonstrating their own traditional recipes and techniques that produced a variety of stuffed, steamy bundles.\u003c/p>\n\u003cp>Tamales, a beloved comfort food served for festivals, birthdays and everyday meals, are a staple at Christmastime. They date back thousands of years, even before the Mayans and Aztecs. The portable, filled buns have fed generations of families (and armies) from Mexico to Argentina. Corn meal wrapped in corn husks, plantain or banana leaves can be filled with almost anything, most commonly with shredded pork, beef or chicken, while sweet tamales feature fruit or raisins and coconut.\u003c/p>\n\u003cfigure id=\"attachment_53123\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Alicias-beef-and-mango-tamales-1000a.jpg\">\u003cimg class=\"size-full wp-image-53123\" title=\"Alicia's beef and mango tamales\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Alicias-beef-and-mango-tamales-1000a.jpg\" alt=\"Alicia's beef and mango tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alicia's beef and mango tamales\u003c/figcaption>\u003c/figure>\n\u003cp>Alicia Villanueva of \u003ca href=\"http://www.aliciatamaleslosmayas.com/\">Tamales Los Mayas\u003c/a> grew up in Mazatlan and her masa had the consistency of a light play-doh. She demonstrated how to roll it into a ball between two palms and then flatten it by pressing into a roundish shape onto the corn husk and plopping some of her fall-apart-tender cooked beef roast, studded with vegetables on top. Squeeze together the edges of the filled masa in its corn husk wrapper and simply fold the ends or tie up the tamale with a thin strip of corn husk.\u003c/p>\n\u003cfigure id=\"attachment_53101\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Dilsas-cheese-tamales-1000.jpg\">\u003cimg class=\"size-full wp-image-53101\" title=\"Dilsa's cheese tamales\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Dilsas-cheese-tamales-1000.jpg\" alt=\"Dilsa's cheese tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dilsa's cheese tamales\u003c/figcaption>\u003c/figure>\n\u003cp>Dilsa Lugo of \u003ca href=\"http://www.buylocalcampaign.com/losCilantros/index.html\">Los Cilantros\u003c/a> is from Cuernavaca, Mexico. She told us her secret for achieving fluffy tamales is using fresh lard and explained that each corn husk has a smooth and a scratchy side; you should spread the masa on the smooth side for easier removal after steaming.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The consistency of Dilsa’s masa was totally different than Alicia’s. We used a spoon to smear the sticky masa very thinly on the corn husk, then added two kinds of cheese and topped with tomato, onion and jalapeno. Dilsa, who is sous chef at \u003ca href=\"http://www.copitarestaurant.com/\">Copita\u003c/a> in Sausalito also does catering. Here is \u003ca href=\"http://lettuceeatkale.com/2010/la-cocina-helps-launch-los-cilantros-catering-company/\">an interview\u003c/a> with her by Sarah Henry.\u003c/p>\n\u003cfigure id=\"attachment_53110\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Marias-vegetable-tamales-10001.jpg\">\u003cimg class=\"size-full wp-image-53110\" title=\"Maria's vegetable tamales \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Marias-vegetable-tamales-10001.jpg\" alt=\"Maria's vegetable tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maria's vegetable tamales\u003c/figcaption>\u003c/figure>\n\u003cp>Maria del Carmen Flores, owner of \u003ca href=\"http://www.estrellitassnacks.com/\">Estrellita’s Snacks\u003c/a> is from El Salvador. Her variation on the tamale theme employed cooked--not raw--masa with the vegetables already mixed in. We scooped a big dollop of the masa veggie mixture onto cut rectangles of banana leaves, backed with paper, instead of corn husks, and folded and rolled them up into tight little bundles. She also demonstrated another recipe with chicken and a dozen vegetables, including green beans, zucchini, peas, mushrooms, spinach and green olives.\u003c/p>\n\u003cp>At the fourth table, demonstrating Alicia’s recipe for sweet mango-filled tamales was Alejandra, another program participant at La Cocina. Alicia adapted her mother’s traditional pineapple and strawberry tamale recipe, which uses a sweet masa made with butter and sugar. Her fluffy mango marvel won Alicia 1st prize at the Alameda County Fair. She shares her recipe with Bay Area Bites readers at the end of this post.\u003c/p>\n\u003cp>Although enjoyed throughout the year, tamales are an integral part of Mexican Christmas celebrations, most notably the nine day ritual called \u003ca href=\"http://www.nydailynews.com/latino/savor-holidays-tamales-las-posadas-article-1.354163\">Las Posadas\u003c/a> (meaning “lodgings”), which runs December 16-25, in which a candlelit, costumed procession with musicians, that is said to represent Mary and Joseph’s search for an inn, knocks on the doors of several houses before being welcomed into one home. Songs, piñatas, moles, \u003ca href=\"http://en.wikipedia.org/wiki/Pozole.\">pozole\u003c/a>, \u003ca href=\"http://www.examiner.com/article/celebrate-las-posadas-what-are-they-where-to-buy-tamales-how-to-make-ponche\">hot punch\u003c/a> and tamales typically enliven the festivities.\u003c/p>\n\u003cp>A few days before the Tamalada, BAB spoke with Alicia Villanueava and Maria del Carmen Flores at La Cocina. Their comments have been edited for length and clarity.\u003c/p>\n\u003cp>Alicia, one of 4 children who grew up in Sinaloa, Mexico, is the only one in her family to move to the US. She came here with her 8-year old son (who is now 20 years old and studying alternative energy at SFSU). Her husband joined them later.\u003c/p>\n\u003cp>\u003cstrong>I see your business is centered on tamales. What is your connection to tamales?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Alicia:\u003c/strong> Tamales bring back beautiful memories from my mom and grandma. Every year, the whole family would get together and cook them. It’s really hard work and takes many hours and dedication because there are so many details. First, you have to prepare the masa and then the fillings. My Grandma would start with the corncobs and a mill to make the masa.\u003c/p>\n\u003cp>I started cooking and selling tamales just by myself in 2000 but it was more stressful without any permits or anything and I just depended on friends to tell me who was planning a party or else I walked the streets knocking on doors, offering tastes of my tamales.\u003c/p>\n\u003cp>Then I realized I needed more help so I went to \u003ca href=\"http://www.womensinitiative.org/index.htm\">The Women’s Initiative\u003c/a>. And my teacher referred me to La Cocina in 2010 and this was the most heavenly place. I am so happy. La Cocina made my dream come true. Now I have five women working for me. They make about 400 tamales a day in La Cocina’s kitchen. The Hobart mixer and the professional steamer are my angels. I can steam 400 tamales in 30 minutes compared to 5 hours it would take on a small stove.\u003c/p>\n\u003cp>\u003cstrong>Tell me about the Tamalada tradition in your family. Is it just women who make the tamales?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Alicia:\u003c/strong> Not just women, men make them too. When you’re making tamales everyone wants to participate. Our Tamaladas would take a whole day. There were 10 of us family and friends, and my grandmother would dole out the tasks. When I was little, I enjoyed all the smells of cooking. It’s not just about cooking, but talking and solving problems together as a family. And everyone goes home with lots of tamales that last for days.\u003c/p>\n\u003cp>\u003cstrong>Where can we find your tamales now?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Alicia:\u003c/strong> I used to sell at Justin Herman Plaza but I found a new place at \u003ca href=\"http://somastreatfoodpark.com/\">SOMA Streat Food\u003c/a> -- every day. And I do catering and festivals. My big goal is to have a restaurant. I’m working on my second business plan with La Cocina. Maybe in the Financial District, but I’m open; God will find the right place.\u003c/p>\n\u003cfigure id=\"attachment_52970\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DSCN3733.jpg\">\u003cimg class=\"size-full wp-image-52970\" title=\"Ingredients for Maria's chicken tamales\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DSCN3733.jpg\" alt=\"Ingredients for Maria's chicken tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Maria's chicken tamales\u003c/figcaption>\u003c/figure>\n\u003cp>For the interview with Maria del Carmen Flores, La Cocina’s Azalea Perez Olivares kindly acted as interpreter\u003cbr>\nMaria is from El Salvador and started making tamales with her father when she was six years old. She described some differences:\u003c/p>\n\u003cp>\u003cstrong>Maria:\u003c/strong> In Mexico, they use raw masa, while we use cooked. And our fillings are different, like one with chicken, potato, green olives and chickpeas. The vegetarian I made up because there are so many vegetarians here. Since tamale making is so labor intensive, it’s great for parties. We talk, teach and learn in a group from each other. I started making them here in my kitchen in 2003 and sold them on street corners in San Francisco. It was hard because I had to hide from the police. Then I found La Cocina and now I sell at \u003ca href=\"http://www.yelp.com/biz/alemany-farmers-market-san-francisco\">Alemany Farmers Market\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/heart-of-the-city-farmers-market-san-francisco\">Civic Center Farmers Market\u003c/a> and do catering.\u003c/p>\n\u003cp>\u003cstrong>I know your business name Estrellita means little stars and I see you have gold inlay stars on your teeth too. Can I ask why all the stars?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Maria:\u003c/strong> Since I was a little girl, I wanted to be a superstar on TV. Thank God I could accomplish that through my food.\u003c/p>\n\u003cp>(Then with a little prompting from Azalea, Maria tells me how her other dream came true too. She has a part in the new Woody Allen film that was recently shot in San Francisco. She was “discovered” on the corner of south Van Ness and 14th wearing a typical dress from El Salvador, when apparently she was noticed by film people scouting for extras. They asked her to be in Allen’s movie and she filmed a scene in which Cate Blanchett asks her for a key to an apartment.)\u003c/p>\n\u003cp>Don’t miss another Tamalada at La Cocina. They have already scheduled next year’s class. Put it on your calendar: December 11, 2013.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Recipe: ALICIA'S MANGO TAMALES\u003c/strong>\u003c/p>\n\u003cp>Makes 30-40 tamales, depending on the size you make\u003c/p>\n\u003cp>\u003cstrong>INGREDIENTS:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>40 - 60 dried corn husks* (this includes extra, in case some tear)\u003c/li>\n\u003cli>10 pounds maseca* (corn flour)\u003c/li>\n\u003cli>10 sticks unsalted butter, let soften at room temperature 2-3 hours\u003c/li>\n\u003cli>6 cups white sugar\u003c/li>\n\u003cli>6 pounds frozen mango (Whole Foods brand is best) let thaw at room temperature about 2hrs\u003c/li>\n\u003cli>4 14-oz.cans condensed milk\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>*Can find in Mexican markets or Mexican food aisle of most large markets\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>PREPARATION:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For Masa:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large pan, cover corn husks with water and boil for 30 min.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Combine 3 pounds of thawed mango and 2 cans of condensed milk in blender. Blend until smooth.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>In a large bowl, put the 10 pounds of maseca, 8 sticks softened butter, 4 cups sugar and the blended mango/milk cream from Step 2.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>For traditional “grandmother method,” mix well with your hands 40-60 minutes until it becomes a smooth paste. OR you can mix it using an electric mixer with a big enough bowl for 15-20 minutes.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>For Filling:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>On the stove in a medium pot, put in remaining 2 sticks of softened butter, 2 cups of sugar, 3 pounds of thawed mango and 2 cans condensed milk. Heat on high for 5 minutes, uncovered, then cook slowly at medium-low for another 30 minutes, stirring constantly so filling does not stick to pan.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>To Assemble the Tamales:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>To assemble tamales, take about a 1/4 cup of masa and roll it in a smooth ball between your palms. Then press it onto the softened corn husk leaving about 1/2 inch border along the sides and 2-inch border on top and bottom for folding.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Top center of masa with about 2 Tablespoons of mango filling.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Gently fold one long side of the corn husk to the other, making make a tight bundle, then fold up the pointed end of the corn husk,leaving other end open. If you wish, use a thin strip of corn husk to tie it up and look pretty. Lay each tamale folded-side down while you finish the rest.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Once the tamales are folded, fill a large steamer with water just below the fill line and place the steam tray on the rack.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Carefully place each tamale standing up on the steamer, open ends up and cook covered for 90 min. (If you don’t have a steamer, you can use a large pot with a steamer basket, just make sure water is below tamales, so that they don’t get wet and check every 15 minutes so that water does not boil away). Turn the gas to high until water boils then turn it down to medium-low. (After 90 minutes, masa should be firm and pull away easily from corn husk, if it is sticky, carefully re-wrap and steam some more.)\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Remove each tamale with tongs and let rest for a few minutes before serving as a delicious dessert for lunch or dinner or even breakfast.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Besides demystifying tamale making the event at La Cocina introduced students to three chefs from different regions of Latin America, each demonstrating their own traditional recipes and techniques that produced a variety of stuffed, steamy bundles. Post includes recipe for Alicia’s Mango Tamales.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53121\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/tamaleplate-new.jpg\">\u003cimg class=\"size-full wp-image-53121\" title=\"Tamales at La Cocina's Tamalada\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/tamaleplate-new.jpg\" alt=\"Tamales at La Cocina's Tamalada\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tamales at La Cocina's Tamalada\u003c/figcaption>\u003c/figure>\n\u003cp>Forty hungry people with sticky hands and \u003ca href=\"http://en.wikipedia.org/wiki/Tamale\">tamales\u003c/a> on their minds rotated through four tables at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina’s\u003c/a> Tamalada event last Wednesday evening, learning how to make beef, veggie, chicken, cheese and sweet mango tamales. No wonder this annual December event always sells out in November. Tamales can be intimidating for the novice, and even for a pro are time-consuming and labor intensive. That's the reason behind tamaladas (tamale making parties): share the toil and end up with enough to eat plus a pile to take home for later.\u003c/p>\n\u003cp>Besides demystifying tamale making (this is the first time I dared to try my hand at filling and rolling the corn meal bundles) the event at La Cocina introduced students to three chefs from different regions of Latin America, each demonstrating their own traditional recipes and techniques that produced a variety of stuffed, steamy bundles.\u003c/p>\n\u003cp>Tamales, a beloved comfort food served for festivals, birthdays and everyday meals, are a staple at Christmastime. They date back thousands of years, even before the Mayans and Aztecs. The portable, filled buns have fed generations of families (and armies) from Mexico to Argentina. Corn meal wrapped in corn husks, plantain or banana leaves can be filled with almost anything, most commonly with shredded pork, beef or chicken, while sweet tamales feature fruit or raisins and coconut.\u003c/p>\n\u003cfigure id=\"attachment_53123\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Alicias-beef-and-mango-tamales-1000a.jpg\">\u003cimg class=\"size-full wp-image-53123\" title=\"Alicia's beef and mango tamales\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Alicias-beef-and-mango-tamales-1000a.jpg\" alt=\"Alicia's beef and mango tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alicia's beef and mango tamales\u003c/figcaption>\u003c/figure>\n\u003cp>Alicia Villanueva of \u003ca href=\"http://www.aliciatamaleslosmayas.com/\">Tamales Los Mayas\u003c/a> grew up in Mazatlan and her masa had the consistency of a light play-doh. She demonstrated how to roll it into a ball between two palms and then flatten it by pressing into a roundish shape onto the corn husk and plopping some of her fall-apart-tender cooked beef roast, studded with vegetables on top. Squeeze together the edges of the filled masa in its corn husk wrapper and simply fold the ends or tie up the tamale with a thin strip of corn husk.\u003c/p>\n\u003cfigure id=\"attachment_53101\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Dilsas-cheese-tamales-1000.jpg\">\u003cimg class=\"size-full wp-image-53101\" title=\"Dilsa's cheese tamales\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Dilsas-cheese-tamales-1000.jpg\" alt=\"Dilsa's cheese tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dilsa's cheese tamales\u003c/figcaption>\u003c/figure>\n\u003cp>Dilsa Lugo of \u003ca href=\"http://www.buylocalcampaign.com/losCilantros/index.html\">Los Cilantros\u003c/a> is from Cuernavaca, Mexico. She told us her secret for achieving fluffy tamales is using fresh lard and explained that each corn husk has a smooth and a scratchy side; you should spread the masa on the smooth side for easier removal after steaming.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The consistency of Dilsa’s masa was totally different than Alicia’s. We used a spoon to smear the sticky masa very thinly on the corn husk, then added two kinds of cheese and topped with tomato, onion and jalapeno. Dilsa, who is sous chef at \u003ca href=\"http://www.copitarestaurant.com/\">Copita\u003c/a> in Sausalito also does catering. Here is \u003ca href=\"http://lettuceeatkale.com/2010/la-cocina-helps-launch-los-cilantros-catering-company/\">an interview\u003c/a> with her by Sarah Henry.\u003c/p>\n\u003cfigure id=\"attachment_53110\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Marias-vegetable-tamales-10001.jpg\">\u003cimg class=\"size-full wp-image-53110\" title=\"Maria's vegetable tamales \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Marias-vegetable-tamales-10001.jpg\" alt=\"Maria's vegetable tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maria's vegetable tamales\u003c/figcaption>\u003c/figure>\n\u003cp>Maria del Carmen Flores, owner of \u003ca href=\"http://www.estrellitassnacks.com/\">Estrellita’s Snacks\u003c/a> is from El Salvador. Her variation on the tamale theme employed cooked--not raw--masa with the vegetables already mixed in. We scooped a big dollop of the masa veggie mixture onto cut rectangles of banana leaves, backed with paper, instead of corn husks, and folded and rolled them up into tight little bundles. She also demonstrated another recipe with chicken and a dozen vegetables, including green beans, zucchini, peas, mushrooms, spinach and green olives.\u003c/p>\n\u003cp>At the fourth table, demonstrating Alicia’s recipe for sweet mango-filled tamales was Alejandra, another program participant at La Cocina. Alicia adapted her mother’s traditional pineapple and strawberry tamale recipe, which uses a sweet masa made with butter and sugar. Her fluffy mango marvel won Alicia 1st prize at the Alameda County Fair. She shares her recipe with Bay Area Bites readers at the end of this post.\u003c/p>\n\u003cp>Although enjoyed throughout the year, tamales are an integral part of Mexican Christmas celebrations, most notably the nine day ritual called \u003ca href=\"http://www.nydailynews.com/latino/savor-holidays-tamales-las-posadas-article-1.354163\">Las Posadas\u003c/a> (meaning “lodgings”), which runs December 16-25, in which a candlelit, costumed procession with musicians, that is said to represent Mary and Joseph’s search for an inn, knocks on the doors of several houses before being welcomed into one home. Songs, piñatas, moles, \u003ca href=\"http://en.wikipedia.org/wiki/Pozole.\">pozole\u003c/a>, \u003ca href=\"http://www.examiner.com/article/celebrate-las-posadas-what-are-they-where-to-buy-tamales-how-to-make-ponche\">hot punch\u003c/a> and tamales typically enliven the festivities.\u003c/p>\n\u003cp>A few days before the Tamalada, BAB spoke with Alicia Villanueava and Maria del Carmen Flores at La Cocina. Their comments have been edited for length and clarity.\u003c/p>\n\u003cp>Alicia, one of 4 children who grew up in Sinaloa, Mexico, is the only one in her family to move to the US. She came here with her 8-year old son (who is now 20 years old and studying alternative energy at SFSU). Her husband joined them later.\u003c/p>\n\u003cp>\u003cstrong>I see your business is centered on tamales. What is your connection to tamales?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Alicia:\u003c/strong> Tamales bring back beautiful memories from my mom and grandma. Every year, the whole family would get together and cook them. It’s really hard work and takes many hours and dedication because there are so many details. First, you have to prepare the masa and then the fillings. My Grandma would start with the corncobs and a mill to make the masa.\u003c/p>\n\u003cp>I started cooking and selling tamales just by myself in 2000 but it was more stressful without any permits or anything and I just depended on friends to tell me who was planning a party or else I walked the streets knocking on doors, offering tastes of my tamales.\u003c/p>\n\u003cp>Then I realized I needed more help so I went to \u003ca href=\"http://www.womensinitiative.org/index.htm\">The Women’s Initiative\u003c/a>. And my teacher referred me to La Cocina in 2010 and this was the most heavenly place. I am so happy. La Cocina made my dream come true. Now I have five women working for me. They make about 400 tamales a day in La Cocina’s kitchen. The Hobart mixer and the professional steamer are my angels. I can steam 400 tamales in 30 minutes compared to 5 hours it would take on a small stove.\u003c/p>\n\u003cp>\u003cstrong>Tell me about the Tamalada tradition in your family. Is it just women who make the tamales?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Alicia:\u003c/strong> Not just women, men make them too. When you’re making tamales everyone wants to participate. Our Tamaladas would take a whole day. There were 10 of us family and friends, and my grandmother would dole out the tasks. When I was little, I enjoyed all the smells of cooking. It’s not just about cooking, but talking and solving problems together as a family. And everyone goes home with lots of tamales that last for days.\u003c/p>\n\u003cp>\u003cstrong>Where can we find your tamales now?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Alicia:\u003c/strong> I used to sell at Justin Herman Plaza but I found a new place at \u003ca href=\"http://somastreatfoodpark.com/\">SOMA Streat Food\u003c/a> -- every day. And I do catering and festivals. My big goal is to have a restaurant. I’m working on my second business plan with La Cocina. Maybe in the Financial District, but I’m open; God will find the right place.\u003c/p>\n\u003cfigure id=\"attachment_52970\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DSCN3733.jpg\">\u003cimg class=\"size-full wp-image-52970\" title=\"Ingredients for Maria's chicken tamales\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DSCN3733.jpg\" alt=\"Ingredients for Maria's chicken tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Maria's chicken tamales\u003c/figcaption>\u003c/figure>\n\u003cp>For the interview with Maria del Carmen Flores, La Cocina’s Azalea Perez Olivares kindly acted as interpreter\u003cbr>\nMaria is from El Salvador and started making tamales with her father when she was six years old. She described some differences:\u003c/p>\n\u003cp>\u003cstrong>Maria:\u003c/strong> In Mexico, they use raw masa, while we use cooked. And our fillings are different, like one with chicken, potato, green olives and chickpeas. The vegetarian I made up because there are so many vegetarians here. Since tamale making is so labor intensive, it’s great for parties. We talk, teach and learn in a group from each other. I started making them here in my kitchen in 2003 and sold them on street corners in San Francisco. It was hard because I had to hide from the police. Then I found La Cocina and now I sell at \u003ca href=\"http://www.yelp.com/biz/alemany-farmers-market-san-francisco\">Alemany Farmers Market\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/heart-of-the-city-farmers-market-san-francisco\">Civic Center Farmers Market\u003c/a> and do catering.\u003c/p>\n\u003cp>\u003cstrong>I know your business name Estrellita means little stars and I see you have gold inlay stars on your teeth too. Can I ask why all the stars?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Maria:\u003c/strong> Since I was a little girl, I wanted to be a superstar on TV. Thank God I could accomplish that through my food.\u003c/p>\n\u003cp>(Then with a little prompting from Azalea, Maria tells me how her other dream came true too. She has a part in the new Woody Allen film that was recently shot in San Francisco. She was “discovered” on the corner of south Van Ness and 14th wearing a typical dress from El Salvador, when apparently she was noticed by film people scouting for extras. They asked her to be in Allen’s movie and she filmed a scene in which Cate Blanchett asks her for a key to an apartment.)\u003c/p>\n\u003cp>Don’t miss another Tamalada at La Cocina. They have already scheduled next year’s class. Put it on your calendar: December 11, 2013.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Recipe: ALICIA'S MANGO TAMALES\u003c/strong>\u003c/p>\n\u003cp>Makes 30-40 tamales, depending on the size you make\u003c/p>\n\u003cp>\u003cstrong>INGREDIENTS:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>40 - 60 dried corn husks* (this includes extra, in case some tear)\u003c/li>\n\u003cli>10 pounds maseca* (corn flour)\u003c/li>\n\u003cli>10 sticks unsalted butter, let soften at room temperature 2-3 hours\u003c/li>\n\u003cli>6 cups white sugar\u003c/li>\n\u003cli>6 pounds frozen mango (Whole Foods brand is best) let thaw at room temperature about 2hrs\u003c/li>\n\u003cli>4 14-oz.cans condensed milk\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>*Can find in Mexican markets or Mexican food aisle of most large markets\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>PREPARATION:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For Masa:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large pan, cover corn husks with water and boil for 30 min.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Combine 3 pounds of thawed mango and 2 cans of condensed milk in blender. Blend until smooth.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>In a large bowl, put the 10 pounds of maseca, 8 sticks softened butter, 4 cups sugar and the blended mango/milk cream from Step 2.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>For traditional “grandmother method,” mix well with your hands 40-60 minutes until it becomes a smooth paste. OR you can mix it using an electric mixer with a big enough bowl for 15-20 minutes.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>For Filling:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>On the stove in a medium pot, put in remaining 2 sticks of softened butter, 2 cups of sugar, 3 pounds of thawed mango and 2 cans condensed milk. Heat on high for 5 minutes, uncovered, then cook slowly at medium-low for another 30 minutes, stirring constantly so filling does not stick to pan.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>To Assemble the Tamales:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>To assemble tamales, take about a 1/4 cup of masa and roll it in a smooth ball between your palms. Then press it onto the softened corn husk leaving about 1/2 inch border along the sides and 2-inch border on top and bottom for folding.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Top center of masa with about 2 Tablespoons of mango filling.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Gently fold one long side of the corn husk to the other, making make a tight bundle, then fold up the pointed end of the corn husk,leaving other end open. If you wish, use a thin strip of corn husk to tie it up and look pretty. Lay each tamale folded-side down while you finish the rest.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Once the tamales are folded, fill a large steamer with water just below the fill line and place the steam tray on the rack.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Carefully place each tamale standing up on the steamer, open ends up and cook covered for 90 min. (If you don’t have a steamer, you can use a large pot with a steamer basket, just make sure water is below tamales, so that they don’t get wet and check every 15 minutes so that water does not boil away). Turn the gas to high until water boils then turn it down to medium-low. (After 90 minutes, masa should be firm and pull away easily from corn husk, if it is sticky, carefully re-wrap and steam some more.)\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Remove each tamale with tongs and let rest for a few minutes before serving as a delicious dessert for lunch or dinner or even breakfast.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Q&A with Michael Recchiuti about Chocolate Lab and the Holidays",
"title": "Q&A with Michael Recchiuti about Chocolate Lab and the Holidays",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_52761\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Michael-recchiuti1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Michael-recchiuti1000.jpg\" alt=\"Michael Recchiuti. photo credit: Tom Seawell Photography\" title=\"Michael Recchiuti. photo credit: Tom Seawell Photography\" width=\"560\" class=\"size-full wp-image-52761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Recchiuti. photo credit: Tom Seawell Photography\u003c/figcaption>\u003c/figure>\n\u003cp>At the new \u003ca href=\"http://chocolatelabsf.com/\">Chocolate Lab\u003c/a> dessert café from Michael and Jacky \u003ca href=\"http://www.recchiuti.com/index.html\">Recchiuti\u003c/a>, there is a bounty of sweets -- adult sundaes, chocolates, caramels, cookies, pastries and classic drinking chocolate. Still, it’s best to plan ahead and opt for a full meal here, since there are savory delights like a goat cheese tourteau and tartines made with bay shrimp and seasonal root vegetables. The savory items are ones that Michael has perfected over the years and reminds him of travels to Europe. He’s openly passionate about using the best produce our Northern California has to offer. The sweet Chocolate Lab space formerly housed Piccino and has been refreshed to suit Recchiuti’s cooking needs and eye for design. There is rooftop Dogpatch honey, plants from \u003ca href=\"http://floragrubb.com/idx/index.php\">Flora Grubb\u003c/a>, walls and tabletops from fallen timber elm, and mouth blown glass hanging from the ceiling. After ordering, each table gets a beaker of water, in keeping with the lab theme. Chocolate Lab is open late and has wine, beer and an intriguing probiotic soda from Drinkwell Softers. Young families, couples, travelers and folks doing relaxed meetings were spotted on recent visits. I interviewed Michael Recchiuti in person on what his life is like now that Chocolate Lab has opened.\u003c/p>\n\u003cfigure id=\"attachment_52783\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sundae1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sundae1000.jpg\" alt=\"Chocolate Lab Ice-Cream Sundae\" title=\"Chocolate Lab Ice-Cream Sundae\" width=\"560\" class=\"size-full wp-image-52783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Lab Ice-Cream Sundae\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are you favorite holiday foods?\u003c/strong>\u003cbr>\nRecchiuti: Oh God. Aside from chocolate? [laughs] I just love turkey and stuffing. I always have to have mashed potatoes or sweet potatoes -- and a good stuffing. If we’re cooking a capon or a turkey, I’ll change the stuffing. I don’t like the really dry crunchy stuffing. It’s like marshmallows: some people like them toasted at different levels.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Which Recchiuti products do you recommend for the holidays as gifts?\u003c/strong>\u003cbr>\n Recchiuti: I always think of things that can be shared, where there’s more than one of the same. Our \u003ca href=\"http://www.recchiuti.com/100.html\">Burgundy Box\u003c/a> ($83) has 32 pieces. Or try the \u003ca href=\"http://www.recchiuti.com/726.html\">Dragee Sampler\u003c/a> ($29), which is like fancy bridge mix. People can dive into it. There are also \u003ca href=\"http://www.recchiuti.com/108.html\">Fleur de Sel salted caramels\u003c/a> ($23). \u003c/p>\n\u003cp>Our \u003ca href=\"http://www.recchiuti.com/238.html\">PEPs\u003c/a> (Peppermint Thins $18) are great because there’s a lot in the box. That’s my Junior Mint substitute -- I’ll take it to the movies. Jacky and I go to Sundance because we can book a seat and show up right when the show starts. We get spoiled and it’s tough to see a film elsewhere because at Sundance, you can have a drink and something to eat. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How do you celebrate the holidays?\u003c/strong>\u003cbr>\nRecchiuti: Usually with a lot of relaxation because we're just coming off a busy holiday with the chocolate factory. Normally we’ll go see a movie and hang out with a small group of friends who are in the food industry. This past Thanksgiving, I ordered a turkey kit from Bi-Rite and told them “I’m having seven to eight people over.” It had everything in it. People bring pies and we may do hot chocolate. My go-to dessert is always the tarte tatin. It’s simple: apples, butter, puff pastry. Serve it with little bit of ice cream.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/michael-recchiuiti-counter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/michael-recchiuiti-counter1000-150x150.jpg\" alt=\"Michael Recchiuiti (L) with Garrett Zacker (R) at Chocolate Lab\" title=\"Michael Recchiuiti (L) with Garrett Zacker (R) at Chocolate Lab\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-52781\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/little-nib700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/little-nib700-150x150.jpg\" alt=\"Little Nib signage\" title=\"Little Nib signage\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-52780\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/h2o-beaker700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/h2o-beaker700-150x150.jpg\" alt=\"Mary Ladd's son behind H2O beaker at Chocolate Lab\" title=\"Mary Ladd's son behind H2O beaker at Chocolate Lab\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-52779\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You’ve been making confections since 1997, and have retail outlets at the Ferry Building and Little Nib, around the corner from Chocolate Lab. Having a restaurant is a new development. What’s it been like? What are your favorite menu items?\u003c/strong>\u003cbr>\nRecchiuti: It’s definitely been different. It’s not the first time I’ve opened a place but it has been awhile. We’ve just been trying to get people to think of it as more than a place for dessert. I am kind of getting used to the groove again—there’s service, with people walking in the door versus when I’m making chocolate and making things in advance. That’s like wine and cigars or precious cargo, where you’re releasing stock. \u003c/p>\n\u003cp>My favorite menu items are the Tourteau Fromage or Goat Cheese Souffle with a salad. I’ve been trying to perfect it for a while. I wouldn’t call it a cheesecake because it’s lighter than that. Have it with a drizzle of early harvest olive oil and Hawaiian pink salt. The other thing I really like is the vegetarian tartines. We change with the seasons and now we’re into root vegetables that are sliced thin then kept overnight. It’s like vegetable lasagna and we serve it with chickpea spread and salsa verde. We keep it kind of clean and not too garlicky, and there’s also a little Parmesan. People with dietary restrictions can get them. \u003c/p>\n\u003cfigure id=\"attachment_52778\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/cheese-torte1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/cheese-torte1000.jpg\" alt=\"Tourteau Fromage aka Savory Goat Cheese Souffle\" title=\"Tourteau Fromage aka Savory Goat Cheese Souffle\" width=\"560\" class=\"size-full wp-image-52778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tourteau Fromage aka Savory Goat Cheese Souffle\u003c/figcaption>\u003c/figure>\n\u003cp>Two of our workers are gluten intolerant so we’re working on gluten-free bread. A lot of gluten-free people make requests, too. Gluten-free bread mixes differently, and bakes differently. It burns really fast. Some gluten-free bread turns out good, and some of it’s like cardboard. There’s a really good gluten-free flour that Thomas Keller has. I made pasta and pastry crust with it and also made pastry crust with it and cut butter into it. \u003c/p>\n\u003cp>As for the vegan thing, we can serve it without the cheese. We have an apiary across the street and the woman who lives upstairs is managing it. She pulls the combs off. We have big slabs and racks. The spring honey is very light and clear. The one from last week is like blackstrap molasses. The bees are local, and they’re traveling 4-5 miles. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Chocolate Lab is inspired by your early years as a savory and pastry chef and your travels with Jacky. How did that come about?\u003c/strong>\u003cbr>\nRecchiuti: The whole concept is about our travels to Paris. We would always go into this tartine shop in the 6th arrondissement and were fascinated because it was right next to the famous bakery called \u003ca href=\"http://www.poilane.com/pages/en/company_boutiques.php\">Poilâne\u003c/a>. They serve beer, wine, a tartine and salad. That’s it. They make the bread.\u003cbr>\nThe other funny thing is I used to make the tarte tatin [dessert] during the last job I had in Vermont. There was a British chef who said, “You have no idea what you’re doing. Let me show you how to make it.” His version was so much more rustic and refined in the amount of butter and the amount of pastry. Once I tried his, I was like, “This is fantastic.”\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s the secret to working together and staying married?\u003c/strong>\u003cbr>\nRecchiuti: We both divide and conquer. Jacky’s over at the office working and I’m here working. A lot of times we are in the same physical space. We give each other autonomy and space. I try not to interfere in what she’s working on. It’s hard to shake talking about work, how to craft and shape it. We’ve been together for 20 years.... \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about food-wise? \u003c/strong>\u003cbr>\nRecchiuti: All the fresh ingredients we’ve been getting from the farms: winter greens and the root vegetables. I didn't realize there were so many kinds of carrots. The watermelon radishes are wonderful. They drop it off at 4 a.m. and it’s like a gift. It’s nice to not work with chocolate -- I love chocolate but it’s a nice shift. With this great produce, you don’t have to manipulate and do too much to the product. That’s probably where Alice Waters and everyone started: out of the ground and onto the table. We can do that here in California and we’re spoiled that way. It was different on the East Coast. You cut, chop, puree, and blanch unless it’s summer.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nRecchiuti: Raymond Moderski owned a bunch of restaurants. He spent a lot time working with me in my teens and twenties allowing me to see how things worked. We’d go to his house and bake all day long. He’d do that because he loved it. \u003c/p>\n\u003cp>Pascal Janvier from \u003ca href=\"http://www.fleurdecocoa.com/\">Fleur de Cocoa\u003c/a> in Los Gatos is another mentor. He recently sold his business and packed his bags to go to Australia with his wife. I worked with him a lot when I was on the East Coast. He was patient and very generous with information. A lot of European chefs aren’t like that. They yell.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about being in the confection and restaurant business? \u003c/strong>\u003cbr>\nRecchiuti: The best part for both? Before we opened Chocolate Lab, my work was behind the scenes. Here you’re more directly involved with people as they’re having their experience. You get to experience in real time both criticism and accolades. It helps your craft to know immediately what people like and what they don’t like. The hard part is figuring out how to do it well. You can’t make everyone happy. We’re tweaking the menu descriptions and just listening. That way, people will help me craft it.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\nRecchiuti: I did a fig and pink peppercorn and realized it tasted like dirt. It just didn’t work. Then there was a chocolate beet torte and I couldn't put the word “beet” on the menu. People would enjoy it, but then they’d see the pink in the torte and say, “What’s that?” \u003c/p>\n\u003cp>\u003cstrong> Bay Area Bites: Do you have any favorite Bay Area spots?\u003c/strong>\u003cbr>\nRecchiuti: \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> is really fun. I love what he’s doing with all the seasoning and dry herbs, bold flavors and textures. The wine list is really good. \u003c/p>\n\u003cp>Sometimes we don’t make it as far as \u003ca href=\"http://www.digwinesf.com/contact.html\">Dig wine\u003c/a> around the corner. We’ll have a glass of wine between lunch and dinner service. We live here and I call it \"The Chocolate Triangle\" because we have Little Nib, Chocolate Lab and our warehouse all nearby. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>INFORMATION:\u003c/strong>\u003cbr>\n\u003ca href=\"http://chocolatelabsf.com/\">Chocolate Lab\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/XJeAA\">Map\u003c/a>\u003cbr>\n807 22nd St (at Tennessee St.)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-489-2882\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nSun 12pm–5pm,\u003cbr>\nClosed Monday\u003cbr>\nTues–Thurs 11am–10pm,\u003cbr>\nFri & Sat 11am–11pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/chocolatelabsf\">Chocolate Lab\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ChocolateLabSF\">@ChocolateLabSF\u003c/a>\u003c/p>\n\n",
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"excerpt": "Mary Ladd profiles Michael Recchiuti, who shares what it's like to work in his new Chocolate Lab dessert cafe in the Dogpatch neighborhood. Recchiuti talks about his favorite menu items and holiday foods and gift sweets.",
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"description": "Mary Ladd profiles Michael Recchiuti, who shares what it's like to work in his new Chocolate Lab dessert cafe in the Dogpatch neighborhood. Recchiuti talks about his favorite menu items and holiday foods and gift sweets.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_52761\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Michael-recchiuti1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Michael-recchiuti1000.jpg\" alt=\"Michael Recchiuti. photo credit: Tom Seawell Photography\" title=\"Michael Recchiuti. photo credit: Tom Seawell Photography\" width=\"560\" class=\"size-full wp-image-52761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Recchiuti. photo credit: Tom Seawell Photography\u003c/figcaption>\u003c/figure>\n\u003cp>At the new \u003ca href=\"http://chocolatelabsf.com/\">Chocolate Lab\u003c/a> dessert café from Michael and Jacky \u003ca href=\"http://www.recchiuti.com/index.html\">Recchiuti\u003c/a>, there is a bounty of sweets -- adult sundaes, chocolates, caramels, cookies, pastries and classic drinking chocolate. Still, it’s best to plan ahead and opt for a full meal here, since there are savory delights like a goat cheese tourteau and tartines made with bay shrimp and seasonal root vegetables. The savory items are ones that Michael has perfected over the years and reminds him of travels to Europe. He’s openly passionate about using the best produce our Northern California has to offer. The sweet Chocolate Lab space formerly housed Piccino and has been refreshed to suit Recchiuti’s cooking needs and eye for design. There is rooftop Dogpatch honey, plants from \u003ca href=\"http://floragrubb.com/idx/index.php\">Flora Grubb\u003c/a>, walls and tabletops from fallen timber elm, and mouth blown glass hanging from the ceiling. After ordering, each table gets a beaker of water, in keeping with the lab theme. Chocolate Lab is open late and has wine, beer and an intriguing probiotic soda from Drinkwell Softers. Young families, couples, travelers and folks doing relaxed meetings were spotted on recent visits. I interviewed Michael Recchiuti in person on what his life is like now that Chocolate Lab has opened.\u003c/p>\n\u003cfigure id=\"attachment_52783\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sundae1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sundae1000.jpg\" alt=\"Chocolate Lab Ice-Cream Sundae\" title=\"Chocolate Lab Ice-Cream Sundae\" width=\"560\" class=\"size-full wp-image-52783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Lab Ice-Cream Sundae\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are you favorite holiday foods?\u003c/strong>\u003cbr>\nRecchiuti: Oh God. Aside from chocolate? [laughs] I just love turkey and stuffing. I always have to have mashed potatoes or sweet potatoes -- and a good stuffing. If we’re cooking a capon or a turkey, I’ll change the stuffing. I don’t like the really dry crunchy stuffing. It’s like marshmallows: some people like them toasted at different levels.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Which Recchiuti products do you recommend for the holidays as gifts?\u003c/strong>\u003cbr>\n Recchiuti: I always think of things that can be shared, where there’s more than one of the same. Our \u003ca href=\"http://www.recchiuti.com/100.html\">Burgundy Box\u003c/a> ($83) has 32 pieces. Or try the \u003ca href=\"http://www.recchiuti.com/726.html\">Dragee Sampler\u003c/a> ($29), which is like fancy bridge mix. People can dive into it. There are also \u003ca href=\"http://www.recchiuti.com/108.html\">Fleur de Sel salted caramels\u003c/a> ($23). \u003c/p>\n\u003cp>Our \u003ca href=\"http://www.recchiuti.com/238.html\">PEPs\u003c/a> (Peppermint Thins $18) are great because there’s a lot in the box. That’s my Junior Mint substitute -- I’ll take it to the movies. Jacky and I go to Sundance because we can book a seat and show up right when the show starts. We get spoiled and it’s tough to see a film elsewhere because at Sundance, you can have a drink and something to eat. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How do you celebrate the holidays?\u003c/strong>\u003cbr>\nRecchiuti: Usually with a lot of relaxation because we're just coming off a busy holiday with the chocolate factory. Normally we’ll go see a movie and hang out with a small group of friends who are in the food industry. This past Thanksgiving, I ordered a turkey kit from Bi-Rite and told them “I’m having seven to eight people over.” It had everything in it. People bring pies and we may do hot chocolate. My go-to dessert is always the tarte tatin. It’s simple: apples, butter, puff pastry. Serve it with little bit of ice cream.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/michael-recchiuiti-counter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/michael-recchiuiti-counter1000-150x150.jpg\" alt=\"Michael Recchiuiti (L) with Garrett Zacker (R) at Chocolate Lab\" title=\"Michael Recchiuiti (L) with Garrett Zacker (R) at Chocolate Lab\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-52781\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/little-nib700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/little-nib700-150x150.jpg\" alt=\"Little Nib signage\" title=\"Little Nib signage\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-52780\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/h2o-beaker700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/h2o-beaker700-150x150.jpg\" alt=\"Mary Ladd's son behind H2O beaker at Chocolate Lab\" title=\"Mary Ladd's son behind H2O beaker at Chocolate Lab\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-52779\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You’ve been making confections since 1997, and have retail outlets at the Ferry Building and Little Nib, around the corner from Chocolate Lab. Having a restaurant is a new development. What’s it been like? What are your favorite menu items?\u003c/strong>\u003cbr>\nRecchiuti: It’s definitely been different. It’s not the first time I’ve opened a place but it has been awhile. We’ve just been trying to get people to think of it as more than a place for dessert. I am kind of getting used to the groove again—there’s service, with people walking in the door versus when I’m making chocolate and making things in advance. That’s like wine and cigars or precious cargo, where you’re releasing stock. \u003c/p>\n\u003cp>My favorite menu items are the Tourteau Fromage or Goat Cheese Souffle with a salad. I’ve been trying to perfect it for a while. I wouldn’t call it a cheesecake because it’s lighter than that. Have it with a drizzle of early harvest olive oil and Hawaiian pink salt. The other thing I really like is the vegetarian tartines. We change with the seasons and now we’re into root vegetables that are sliced thin then kept overnight. It’s like vegetable lasagna and we serve it with chickpea spread and salsa verde. We keep it kind of clean and not too garlicky, and there’s also a little Parmesan. People with dietary restrictions can get them. \u003c/p>\n\u003cfigure id=\"attachment_52778\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/cheese-torte1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/cheese-torte1000.jpg\" alt=\"Tourteau Fromage aka Savory Goat Cheese Souffle\" title=\"Tourteau Fromage aka Savory Goat Cheese Souffle\" width=\"560\" class=\"size-full wp-image-52778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tourteau Fromage aka Savory Goat Cheese Souffle\u003c/figcaption>\u003c/figure>\n\u003cp>Two of our workers are gluten intolerant so we’re working on gluten-free bread. A lot of gluten-free people make requests, too. Gluten-free bread mixes differently, and bakes differently. It burns really fast. Some gluten-free bread turns out good, and some of it’s like cardboard. There’s a really good gluten-free flour that Thomas Keller has. I made pasta and pastry crust with it and also made pastry crust with it and cut butter into it. \u003c/p>\n\u003cp>As for the vegan thing, we can serve it without the cheese. We have an apiary across the street and the woman who lives upstairs is managing it. She pulls the combs off. We have big slabs and racks. The spring honey is very light and clear. The one from last week is like blackstrap molasses. The bees are local, and they’re traveling 4-5 miles. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Chocolate Lab is inspired by your early years as a savory and pastry chef and your travels with Jacky. How did that come about?\u003c/strong>\u003cbr>\nRecchiuti: The whole concept is about our travels to Paris. We would always go into this tartine shop in the 6th arrondissement and were fascinated because it was right next to the famous bakery called \u003ca href=\"http://www.poilane.com/pages/en/company_boutiques.php\">Poilâne\u003c/a>. They serve beer, wine, a tartine and salad. That’s it. They make the bread.\u003cbr>\nThe other funny thing is I used to make the tarte tatin [dessert] during the last job I had in Vermont. There was a British chef who said, “You have no idea what you’re doing. Let me show you how to make it.” His version was so much more rustic and refined in the amount of butter and the amount of pastry. Once I tried his, I was like, “This is fantastic.”\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s the secret to working together and staying married?\u003c/strong>\u003cbr>\nRecchiuti: We both divide and conquer. Jacky’s over at the office working and I’m here working. A lot of times we are in the same physical space. We give each other autonomy and space. I try not to interfere in what she’s working on. It’s hard to shake talking about work, how to craft and shape it. We’ve been together for 20 years.... \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about food-wise? \u003c/strong>\u003cbr>\nRecchiuti: All the fresh ingredients we’ve been getting from the farms: winter greens and the root vegetables. I didn't realize there were so many kinds of carrots. The watermelon radishes are wonderful. They drop it off at 4 a.m. and it’s like a gift. It’s nice to not work with chocolate -- I love chocolate but it’s a nice shift. With this great produce, you don’t have to manipulate and do too much to the product. That’s probably where Alice Waters and everyone started: out of the ground and onto the table. We can do that here in California and we’re spoiled that way. It was different on the East Coast. You cut, chop, puree, and blanch unless it’s summer.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nRecchiuti: Raymond Moderski owned a bunch of restaurants. He spent a lot time working with me in my teens and twenties allowing me to see how things worked. We’d go to his house and bake all day long. He’d do that because he loved it. \u003c/p>\n\u003cp>Pascal Janvier from \u003ca href=\"http://www.fleurdecocoa.com/\">Fleur de Cocoa\u003c/a> in Los Gatos is another mentor. He recently sold his business and packed his bags to go to Australia with his wife. I worked with him a lot when I was on the East Coast. He was patient and very generous with information. A lot of European chefs aren’t like that. They yell.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about being in the confection and restaurant business? \u003c/strong>\u003cbr>\nRecchiuti: The best part for both? Before we opened Chocolate Lab, my work was behind the scenes. Here you’re more directly involved with people as they’re having their experience. You get to experience in real time both criticism and accolades. It helps your craft to know immediately what people like and what they don’t like. The hard part is figuring out how to do it well. You can’t make everyone happy. We’re tweaking the menu descriptions and just listening. That way, people will help me craft it.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\nRecchiuti: I did a fig and pink peppercorn and realized it tasted like dirt. It just didn’t work. Then there was a chocolate beet torte and I couldn't put the word “beet” on the menu. People would enjoy it, but then they’d see the pink in the torte and say, “What’s that?” \u003c/p>\n\u003cp>\u003cstrong> Bay Area Bites: Do you have any favorite Bay Area spots?\u003c/strong>\u003cbr>\nRecchiuti: \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> is really fun. I love what he’s doing with all the seasoning and dry herbs, bold flavors and textures. The wine list is really good. \u003c/p>\n\u003cp>Sometimes we don’t make it as far as \u003ca href=\"http://www.digwinesf.com/contact.html\">Dig wine\u003c/a> around the corner. We’ll have a glass of wine between lunch and dinner service. We live here and I call it \"The Chocolate Triangle\" because we have Little Nib, Chocolate Lab and our warehouse all nearby. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>INFORMATION:\u003c/strong>\u003cbr>\n\u003ca href=\"http://chocolatelabsf.com/\">Chocolate Lab\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/XJeAA\">Map\u003c/a>\u003cbr>\n807 22nd St (at Tennessee St.)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-489-2882\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nSun 12pm–5pm,\u003cbr>\nClosed Monday\u003cbr>\nTues–Thurs 11am–10pm,\u003cbr>\nFri & Sat 11am–11pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/chocolatelabsf\">Chocolate Lab\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ChocolateLabSF\">@ChocolateLabSF\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ancient Ethiopian Cuisine Honored with a Limited Run At Guest Chef",
"title": "Ancient Ethiopian Cuisine Honored with a Limited Run At Guest Chef",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_52470\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/injera-platter1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/injera-platter1.jpg\" alt=\"Selome Haileleoul cooks traditional Ethiopian dishes served on injera\" title=\"Selome Haileleoul cooks traditional Ethiopian dishes served on injera\" width=\"560\" height=\"489\" class=\"size-full wp-image-52470\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Selome Haileleoul cooks traditional Ethiopian dishes served on injera\u003c/figcaption>\u003c/figure>\n\u003cp>I’m perched on one of five bar seats with a ringside view of the open kitchen at \u003ca href=\"http://www.theguestchef.net/\">The Guest Chef\u003c/a> in Oakland, where Selome Haileleoule and sous chef Showit Woldu adorn injera draped platters with mounds of fragrant spiced stews and salads, creating edible palettes of brightly hued Ethiopian classic dishes. Selome looks completely at home in the kitchen and as she warmly greets guests, but this is the first time the assistant financial controller with San Francisco’s \u003ca href=\"http://www.clifthotel.com/en-us/#/home/\">Clift Hotel\u003c/a> has taken on the role of restaurant chef and that’s the charm behind \u003ca href=\"http://www.theguestchef.net/\">The Guest Chef\u003c/a>.\u003c/p>\n\u003cp>The intimate space on Oakland’s College Avenue seats no more than 25 diners and features a rotating roster of chefs who serve everything from California cuisine, Classic French or Italian to the exotic food of the Azores. The usual run is a two-week stint for the caterers, recent culinary school graduates, aspiring chefs and grandmothers who dream of cooking at their own restaurant. Chef-hopefuls must complete an online application with their concept and menu and then do a tasting try-out for Guest Chef owner Scott Cameron. If accepted, the chefs supply all their own ingredients and labor and Guest Chef provides everything else (including a fully stocked kitchen, a cashier and a dishwasher), for a split of the profits.\u003c/p>\n\u003cfigure id=\"attachment_52438\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/cooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/cooking.jpg\" alt=\"Selome Haileleoul and sous chef Showit Woldu in Guest Chef's open kitchen\" title=\"Selome Haileleoul and sous chef Showit Woldu in Guest Chef's open kitchen\" width=\"560\" height=\"416\" class=\"size-full wp-image-52438\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Selome Haileleoul and sous chef Showit Woldu in Guest Chef's open kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>For the past four years, Selome's passion to share her native Ethiopian cuisine has led her to teach Ethiopian cooking classes, first at \u003ca href=\"http://pauldingandco.com/\">Paulding and Company\u003c/a> and currently through West Oakland’s \u003ca href=\"https://brundo.com/Cooking_Class.html\">Brundo\u003c/a>.\u003c/p>\n\u003cp>Six months ago, she was a diner at \u003ca href=\"http://www.theguestchef.net/archives/2456\">Guest Chef when David Hung\u003c/a>, the CEO of her sister’s workplace, played co-chef with his daughter Maddy, as a bonding experience before she went to Harvard. The evening proved to be inspirational for Selome. Her run at Guest Chef began November 25, and thanks to an overwhelming response, has been extended for a third week, until December 16.\u003c/p>\n\u003cfigure id=\"attachment_52432\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/doro-wat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/doro-wat.jpg\" alt=\"Selome Haileleoul offers a plate of doro wat\" title=\"Selome Haileleoul offers a plate of doro wat\" width=\"560\" height=\"399\" class=\"size-full wp-image-52432\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Selome Haileleoul offers a plate of doro wat\u003c/figcaption>\u003c/figure>\n\u003cp>Selome named her restaurant \u003cem>Tayitu\u003c/em> in honor of the powerful 19\u003csup>th\u003c/sup> century \u003ca href=\"http://tayituentertainment.com/about/who-tayitu-is/\">Ethiopian Queen\u003c/a>. Her signature dish is \u003cem>doro wat\u003c/em> (chicken in an aromatic, mahogany sauce) that requires slowly sautéing onions for two days (using no oil) until they achieve caramelized perfection. Then she adds \u003ca href=\"http://www.marcussamuelsson.com/tips-2/how-to-make-your-own-spice-blends-berbere\">berbere\u003c/a>, the famous, fiery Ethiopian spice blend.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Spices have always been precious to Selome, I discover, as she shares her compelling story with me. At the age of 16, she was sent by her mother to the U.S. with her sister to escape the political turmoil in her homeland. The young women attended an all-girls school in small town Mississippi. “Mother packed us some \u003cem>dirkosh\u003c/em> (dried injera) and \u003cem>berbere\u003c/em> (red pepper spice blend) in case we got homesick. I used to sprinkle it on the bland fried chicken, BBQ meats, rice and eggs.”\u003c/p>\n\u003cp>“We came here in 1974 because of the political situation. When Ethiopia became a communist country, I got completely cut off from my home and was literally stranded. I had attended a British private school in Addis Ababa and spoke English fluently but all the international students at our college were required to take English as a second language--because it was Southern English we had to learn. At first, we were shocked. But they said, ‘Honey, y’all have to learn the language down here.’ It was tough. But I was young, so it was easier to adapt. And Southerners are the most compassionate people. They were all so sad for our mother, letting her girls go so far away.”\u003c/p>\n\u003cfigure id=\"attachment_52439\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dish-of-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dish-of-3.jpg\" alt=\"Vegan trio: collard greens, yellow split peas, and red lentils\" title=\"Vegan trio: collard greens, yellow split peas, and red lentils\" width=\"560\" height=\"388\" class=\"size-full wp-image-52439\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegan trio: collard greens, yellow split peas, and red lentils\u003c/figcaption>\u003c/figure>\n\u003cp>“It was sad to see in America how poor people are. I come from a poor country but the poverty I saw in America was shocking. Some girls from school invited us for Thanksgiving. Three generations lived in a one-room house like cardboard but they spent everything they had to give us a real Thanksgiving. They were so kind.”\u003c/p>\n\u003cp>Selome’s father was a Supreme Court Judge in Ethiopia who died when she was 13. Her mother raised 7 girls and 1 boy.\u003c/p>\n\u003cblockquote>\u003cp>“I want to honor what I learned from my mother and grandmothers' generations and then pass it on to our next generation: spices, dried and blended the traditional way; it takes passion and patience. In the old days, people used to make their own berbere and mitmita but now you can just buy them packaged.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_52433\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dinner.jpg\" alt=\"Platter of Ethiopian dishes served on injera\" title=\"Platter of Ethiopian dishes served on injera\" width=\"560\" height=\"445\" class=\"size-full wp-image-52433\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Platter of Ethiopian dishes served on injera\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, Selome presents me with the platter she has prepared so I can taste a variety of dishes: diced ahi tuna mixed with mitmita spices, two kinds of lentils, yellow split peas cooked with garlic, ginger and turmeric, \u003cem>shiro\u003c/em> (roasted chickpea flour with spices, she describes as \"Ethiopian comfort food\"), a bright and tangy beet salad, and addictive collard greens. The centerpiece is the doro wat, in whose depth of flavor, I taste history–and an ancient reverence for spice. Each dish has a complex character that is only achieved by skilled spicing and long careful simmering. Selome's cooking is equal to the best Ethiopian food I've tasted.\u003c/p>\n\u003cfigure id=\"attachment_52434\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/vegan-vegs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/vegan-vegs.jpg\" alt=\"Vegan vegetables\" title=\"Vegan vegetables\" width=\"560\" height=\"420\" class=\"size-full wp-image-52434\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegan vegetables\u003c/figcaption>\u003c/figure>\n\u003cp>Selome's menu of traditional Ethiopian dishes features many vegan options. This is no doubt influenced by the \u003ca href=\"http://en.wikipedia.org/wiki/Ethiopian_Orthodox_Tewahedo_Church\">Ethiopian Orthodox Church\u003c/a>, whose calendar of \"fasting days\" (on which no meat or animal products may be eaten) number more than 250 days a year.\u003c/p>\n\u003cp>The diners at Guest Chef this week have been a mixture of Selome's friends and co-workers, people who just walk by and Guest Chef regulars who stop in every two weeks to try out the latest chef. Some have never eaten Ethiopian food before and are surprised that no silverware is provided. This is a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal/\">culture that cherishes eating with the hand\u003c/a>.\u003c/p>\n\u003cp>Food is served the traditional way, arranged on platters of spongy injera and meant to be shared. Rolls of injera are provided and diners are expected to tear off small pieces of the crepe-like bread and scoop up the meats or vegetables with their right hands. \"At the end of the day, food tastes better when you eat with your hand,\" says Selome. It’s natural.\"\u003c/p>\n\u003cfigure id=\"attachment_52435\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/injera.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/injera.jpg\" alt=\"Injera\" title=\"Injera\" width=\"560\" height=\"420\" class=\"size-full wp-image-52435\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Injera\u003c/figcaption>\u003c/figure>\n\u003cp>With The Guest Chef now booked with eager chefs through March, Scott Cameron seems to have landed on a simple, yet brilliant idea, that elevates a pop-up into a rich dining experience, which is sure to catch on. He and his partner are still scouting for a San Francisco location and “having meetings” to explore the possibility of a reality TV show.\u003c/p>\n\u003cp>This experience at Guest Chef has made Selome’s secret dream seem more possible: “I would love to have a restaurant like this one, small and intimate. I would get all my spices from Ethiopia and go completely traditional and wash my diners’ hands before the meal by pouring water from a pitcher.”\u003c/p>\n\u003cp>\u003cem>Next Guest Chef: Dec. 18-23 -- Ikeena Reed, Oakland-based caterer who specializes in sustainable, organic, Soul Food dishes.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.theguestchef.net\">\u003cstrong>Guest Chef\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/W1xDD\">Map\u003c/a>\u003cbr>\n5337 College Ave., Oakland, CA\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 658-7378\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Guest-Chef/202876119779160\">Guest Chef\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/theguestchef\">@theguestchef\u003c/a>\u003c/p>\n\n",
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"excerpt": "Selome Haileleoul cooks traditionally spiced Ethiopian dishes and is serving as chef at Oakland's Guest Chef until December 16 -- where a rotating roster of chefs try out their cooking techniques for two weeks at a time.\r\n\r\n\r\n\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_52470\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/injera-platter1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/injera-platter1.jpg\" alt=\"Selome Haileleoul cooks traditional Ethiopian dishes served on injera\" title=\"Selome Haileleoul cooks traditional Ethiopian dishes served on injera\" width=\"560\" height=\"489\" class=\"size-full wp-image-52470\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Selome Haileleoul cooks traditional Ethiopian dishes served on injera\u003c/figcaption>\u003c/figure>\n\u003cp>I’m perched on one of five bar seats with a ringside view of the open kitchen at \u003ca href=\"http://www.theguestchef.net/\">The Guest Chef\u003c/a> in Oakland, where Selome Haileleoule and sous chef Showit Woldu adorn injera draped platters with mounds of fragrant spiced stews and salads, creating edible palettes of brightly hued Ethiopian classic dishes. Selome looks completely at home in the kitchen and as she warmly greets guests, but this is the first time the assistant financial controller with San Francisco’s \u003ca href=\"http://www.clifthotel.com/en-us/#/home/\">Clift Hotel\u003c/a> has taken on the role of restaurant chef and that’s the charm behind \u003ca href=\"http://www.theguestchef.net/\">The Guest Chef\u003c/a>.\u003c/p>\n\u003cp>The intimate space on Oakland’s College Avenue seats no more than 25 diners and features a rotating roster of chefs who serve everything from California cuisine, Classic French or Italian to the exotic food of the Azores. The usual run is a two-week stint for the caterers, recent culinary school graduates, aspiring chefs and grandmothers who dream of cooking at their own restaurant. Chef-hopefuls must complete an online application with their concept and menu and then do a tasting try-out for Guest Chef owner Scott Cameron. If accepted, the chefs supply all their own ingredients and labor and Guest Chef provides everything else (including a fully stocked kitchen, a cashier and a dishwasher), for a split of the profits.\u003c/p>\n\u003cfigure id=\"attachment_52438\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/cooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/cooking.jpg\" alt=\"Selome Haileleoul and sous chef Showit Woldu in Guest Chef's open kitchen\" title=\"Selome Haileleoul and sous chef Showit Woldu in Guest Chef's open kitchen\" width=\"560\" height=\"416\" class=\"size-full wp-image-52438\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Selome Haileleoul and sous chef Showit Woldu in Guest Chef's open kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>For the past four years, Selome's passion to share her native Ethiopian cuisine has led her to teach Ethiopian cooking classes, first at \u003ca href=\"http://pauldingandco.com/\">Paulding and Company\u003c/a> and currently through West Oakland’s \u003ca href=\"https://brundo.com/Cooking_Class.html\">Brundo\u003c/a>.\u003c/p>\n\u003cp>Six months ago, she was a diner at \u003ca href=\"http://www.theguestchef.net/archives/2456\">Guest Chef when David Hung\u003c/a>, the CEO of her sister’s workplace, played co-chef with his daughter Maddy, as a bonding experience before she went to Harvard. The evening proved to be inspirational for Selome. Her run at Guest Chef began November 25, and thanks to an overwhelming response, has been extended for a third week, until December 16.\u003c/p>\n\u003cfigure id=\"attachment_52432\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/doro-wat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/doro-wat.jpg\" alt=\"Selome Haileleoul offers a plate of doro wat\" title=\"Selome Haileleoul offers a plate of doro wat\" width=\"560\" height=\"399\" class=\"size-full wp-image-52432\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Selome Haileleoul offers a plate of doro wat\u003c/figcaption>\u003c/figure>\n\u003cp>Selome named her restaurant \u003cem>Tayitu\u003c/em> in honor of the powerful 19\u003csup>th\u003c/sup> century \u003ca href=\"http://tayituentertainment.com/about/who-tayitu-is/\">Ethiopian Queen\u003c/a>. Her signature dish is \u003cem>doro wat\u003c/em> (chicken in an aromatic, mahogany sauce) that requires slowly sautéing onions for two days (using no oil) until they achieve caramelized perfection. Then she adds \u003ca href=\"http://www.marcussamuelsson.com/tips-2/how-to-make-your-own-spice-blends-berbere\">berbere\u003c/a>, the famous, fiery Ethiopian spice blend.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Spices have always been precious to Selome, I discover, as she shares her compelling story with me. At the age of 16, she was sent by her mother to the U.S. with her sister to escape the political turmoil in her homeland. The young women attended an all-girls school in small town Mississippi. “Mother packed us some \u003cem>dirkosh\u003c/em> (dried injera) and \u003cem>berbere\u003c/em> (red pepper spice blend) in case we got homesick. I used to sprinkle it on the bland fried chicken, BBQ meats, rice and eggs.”\u003c/p>\n\u003cp>“We came here in 1974 because of the political situation. When Ethiopia became a communist country, I got completely cut off from my home and was literally stranded. I had attended a British private school in Addis Ababa and spoke English fluently but all the international students at our college were required to take English as a second language--because it was Southern English we had to learn. At first, we were shocked. But they said, ‘Honey, y’all have to learn the language down here.’ It was tough. But I was young, so it was easier to adapt. And Southerners are the most compassionate people. They were all so sad for our mother, letting her girls go so far away.”\u003c/p>\n\u003cfigure id=\"attachment_52439\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dish-of-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dish-of-3.jpg\" alt=\"Vegan trio: collard greens, yellow split peas, and red lentils\" title=\"Vegan trio: collard greens, yellow split peas, and red lentils\" width=\"560\" height=\"388\" class=\"size-full wp-image-52439\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegan trio: collard greens, yellow split peas, and red lentils\u003c/figcaption>\u003c/figure>\n\u003cp>“It was sad to see in America how poor people are. I come from a poor country but the poverty I saw in America was shocking. Some girls from school invited us for Thanksgiving. Three generations lived in a one-room house like cardboard but they spent everything they had to give us a real Thanksgiving. They were so kind.”\u003c/p>\n\u003cp>Selome’s father was a Supreme Court Judge in Ethiopia who died when she was 13. Her mother raised 7 girls and 1 boy.\u003c/p>\n\u003cblockquote>\u003cp>“I want to honor what I learned from my mother and grandmothers' generations and then pass it on to our next generation: spices, dried and blended the traditional way; it takes passion and patience. In the old days, people used to make their own berbere and mitmita but now you can just buy them packaged.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_52433\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dinner.jpg\" alt=\"Platter of Ethiopian dishes served on injera\" title=\"Platter of Ethiopian dishes served on injera\" width=\"560\" height=\"445\" class=\"size-full wp-image-52433\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Platter of Ethiopian dishes served on injera\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, Selome presents me with the platter she has prepared so I can taste a variety of dishes: diced ahi tuna mixed with mitmita spices, two kinds of lentils, yellow split peas cooked with garlic, ginger and turmeric, \u003cem>shiro\u003c/em> (roasted chickpea flour with spices, she describes as \"Ethiopian comfort food\"), a bright and tangy beet salad, and addictive collard greens. The centerpiece is the doro wat, in whose depth of flavor, I taste history–and an ancient reverence for spice. Each dish has a complex character that is only achieved by skilled spicing and long careful simmering. Selome's cooking is equal to the best Ethiopian food I've tasted.\u003c/p>\n\u003cfigure id=\"attachment_52434\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/vegan-vegs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/vegan-vegs.jpg\" alt=\"Vegan vegetables\" title=\"Vegan vegetables\" width=\"560\" height=\"420\" class=\"size-full wp-image-52434\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegan vegetables\u003c/figcaption>\u003c/figure>\n\u003cp>Selome's menu of traditional Ethiopian dishes features many vegan options. This is no doubt influenced by the \u003ca href=\"http://en.wikipedia.org/wiki/Ethiopian_Orthodox_Tewahedo_Church\">Ethiopian Orthodox Church\u003c/a>, whose calendar of \"fasting days\" (on which no meat or animal products may be eaten) number more than 250 days a year.\u003c/p>\n\u003cp>The diners at Guest Chef this week have been a mixture of Selome's friends and co-workers, people who just walk by and Guest Chef regulars who stop in every two weeks to try out the latest chef. Some have never eaten Ethiopian food before and are surprised that no silverware is provided. This is a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal/\">culture that cherishes eating with the hand\u003c/a>.\u003c/p>\n\u003cp>Food is served the traditional way, arranged on platters of spongy injera and meant to be shared. Rolls of injera are provided and diners are expected to tear off small pieces of the crepe-like bread and scoop up the meats or vegetables with their right hands. \"At the end of the day, food tastes better when you eat with your hand,\" says Selome. It’s natural.\"\u003c/p>\n\u003cfigure id=\"attachment_52435\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/injera.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/injera.jpg\" alt=\"Injera\" title=\"Injera\" width=\"560\" height=\"420\" class=\"size-full wp-image-52435\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Injera\u003c/figcaption>\u003c/figure>\n\u003cp>With The Guest Chef now booked with eager chefs through March, Scott Cameron seems to have landed on a simple, yet brilliant idea, that elevates a pop-up into a rich dining experience, which is sure to catch on. He and his partner are still scouting for a San Francisco location and “having meetings” to explore the possibility of a reality TV show.\u003c/p>\n\u003cp>This experience at Guest Chef has made Selome’s secret dream seem more possible: “I would love to have a restaurant like this one, small and intimate. I would get all my spices from Ethiopia and go completely traditional and wash my diners’ hands before the meal by pouring water from a pitcher.”\u003c/p>\n\u003cp>\u003cem>Next Guest Chef: Dec. 18-23 -- Ikeena Reed, Oakland-based caterer who specializes in sustainable, organic, Soul Food dishes.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.theguestchef.net\">\u003cstrong>Guest Chef\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/W1xDD\">Map\u003c/a>\u003cbr>\n5337 College Ave., Oakland, CA\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 658-7378\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Guest-Chef/202876119779160\">Guest Chef\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/theguestchef\">@theguestchef\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Curry Without Worry: Soul-Pleasing Food for the Hungry and the Curious ",
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"content": "\u003cfigure id=\"attachment_52442\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/1_Curry-Without-Worry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/1_Curry-Without-Worry560.jpg\" alt=\"Curry Without Worry feeds approximately 250 every Tuesday night at the UN Plaza.\" title=\"Curry Without Worry feeds approximately 250 every Tuesday night at the UN Plaza.\" width=\"560\" height=\"315\" class=\"size-full wp-image-52442\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curry Without Worry feeds approximately 250 every Tuesday night at the UN Plaza.\u003c/figcaption>\u003c/figure>\n\u003cp>My neighbor, Catherine Lyons, would often stop by with a big bag of day old pastries from \u003ca href=\"http://laboulangebakery.com/\">La Boulange Bakery\u003c/a>. Almond croissants and palmiers, even a day old, are still quite good. After eating myself into a carb and sugar coma a few times, I started waving her away. “You are a terrible person,” I would yell at her, but quickly cave in to something sugary. \u003c/p>\n\u003cp>As it turned out, she wasn’t such a terrible person. These day-old pastries were bound for \u003ca href=\"http://currywithoutworry.org/\">Curry Without Worry\u003c/a>, a small non-profit organization that she volunteers with. The group provides a free dinner at the U.N. Plaza near the Civic Center every Tuesday night. Despite the baked goods set out for dessert, it’s one of the healthiest meals around. Volunteers ladle out rice, and then top it with a nine-bean soup, a specialty from Nepal, along with curried vegetables, spicy achar, or tomato and timur chutney and homemade whole-wheat flatbread. \u003c/p>\n\u003cfigure id=\"attachment_52443\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2_Curry-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2_Curry-560.jpg\" alt=\"Shrawan Nepali serves bowls of nine-bean soup to the volunteers in the test kitchen before they all head out to serve the food.\" title=\"Shrawan Nepali serves bowls of nine-bean soup to the volunteers in the test kitchen before they all head out to serve the food.\" width=\"560\" height=\"420\" class=\"size-full wp-image-52443\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shrawan Nepali serves bowls of nine-bean soup to the volunteers in the test kitchen before they all head out to serve the food.\u003c/figcaption>\u003c/figure>\n\u003cp>The founder of Curry Without Worry, Shrawan Nepali, has shoulder length salt and pepper hair, brown eyes that sparkle like he’s about to break into a smile, and a lightness to him, as if he seems to defy gravity. He played drums and sang while the food was served and then took breaks to walk around and shake hands and thank people for coming. They feed approximately 250 people in San Francisco, and 300 in Katmandu, Nepal every Tuesday night. \u003c/p>\n\u003cp>Kerry Adams, a man waiting in line, told me, “Not only is the food here healthy and tasty, but Shrawan and everyone else working is so polite that you walk away with good manners. And if you want, you can volunteer.”\u003cbr>\nShrawan’s last name is Nepali, which is given to children who grow up in orphanages in Nepal. He had little self-pity when it came to his fate, and explained, “The orphanage was wonderful. We were like a family where I had 50 brothers.” While in the orphanage, he met volunteers for the Peace Corps who sponsored him to come to the United States for college in North Carolina. After earning a degree in economics at Warren Wilson College, he moved to San Francisco and started working as an accountant. He then earned an MBA from Lincoln University, which was once based in San Francisco, but is now in Oakland. While he was doing well financially, he felt that he was missing his purpose in life and he wanted to make a difference in other peoples’ lives. So he started the \u003ca href=\"http://www.ama-foundation.org/\">Ama Foundation\u003c/a> in 2001 in order to open an orphanage in Nepal. It is now home to 50 orphans in Katmandu. \u003c/p>\n\u003cp>He also loved to cook, and so bought the restaurant, “Taste of the Himalayas” in San Francisco. Then he decided that he wanted to give back. “I want to show my gratitude to this beautiful city.” As well, he was shocked that even here, people went hungry and ate from garbage cans. \u003c/p>\n\u003cblockquote>\u003cp>“I read that one out of five adults in San Francisco go hungry. And one out of every four children are in danger of hunger here,” he said. “Coming from a developing country to a world class city like San Francisco, this surprised me.”\u003c/p>\u003c/blockquote>\n\u003cp>With a group friends and a sympathetic security guard who worked at the UN Plaza, he served his first meal in December of 2006 to about 50 people. Currently, to comply with health codes, he rents a commercial kitchen to prepare the food, but then sets up under a tent at 5:30 pm every Tuesday night, rain or shine. A long line has often formed by the time the volunteers start serving. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Shrawan estimated that about 60 percent of the people fed were homeless, and 40 percent students, city workers and tourists or travelers. \u003c/p>\n\u003cblockquote>\u003cp>“This is a great way for the have’s and have not’s to interact,” he explained. “They wait in line together and enjoy each other’s company. And I play soul pleasing music. It’s a healing experience.”\u003c/p>\u003c/blockquote>\n\u003cp>The people waiting in line were diverse. Some looked like they had been down on their luck for some time, and carried their belongings in a cart, while others wore sporty ski jackets and hand knitted hats; some were handicapped and others wheeling bikes. A few carried to-go containers for shut in family members. \u003c/p>\n\u003cp>Alisha Pelton certainly did not look homeless. She was in her early twenties and had a healthy glow. \u003c/p>\n\u003cblockquote>\u003cp>“I live nearby, and with high rents and student loans to pay off, I don’t have much of a budget left over for food,” she said. “So I often meet friends down here for dinner on Tuesdays.”\u003c/p>\u003c/blockquote>\n\u003cp>It also has made it onto the backpacker circuit and a young, international crowd lined up for curry. Gisel Mociño, a student visiting from Mexico City, explained that while she really liked the curry, she still kind of missed the street food in her hometown. \u003c/p>\n\u003cfigure id=\"attachment_52445\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/3_Curry-Without-Worry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/3_Curry-Without-Worry560.jpg\" alt=\"Mayek Querales (left) and Gisel Mociño (right) are college students visiting from Mexico City. \" title=\"Mayek Querales (left) and Gisel Mociño (right) are college students visiting from Mexico City. \" width=\"560\" height=\"315\" class=\"size-full wp-image-52445\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mayek Querales (left) and Gisel Mociño (right) are college students visiting from Mexico City. \u003c/figcaption>\u003c/figure>\n\u003cp>While most of the diners seemed very content, there were a few suggestions, like a man who yelled out to Shrawan, “If you served iced chai with this, that would be the bomb!” \u003c/p>\n\u003cp>Rafael Pizarro, who lived in an SRO not far from the UN Plaza gave his take on it, “I live on a fixed income, so this is really helpful. Not too far away from here, some nuns are serving sausages. So you can choose this vegetarian meal, or meat one. Some people do both.” \u003c/p>\n\u003cfigure id=\"attachment_52446\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/4_Curry-Without-Worry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/4_Curry-Without-Worry560.jpg\" alt=\"My neighbor Catherine Lyons ladling achar over the curry, rice and nine-bean soup while Shrawan Nepali chats with people in the background.\" title=\"My neighbor Catherine Lyons ladling achar over the curry, rice and nine-bean soup while Shrawan Nepali chats with people in the background.\" width=\"560\" height=\"315\" class=\"size-full wp-image-52446\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My neighbor Catherine Lyons ladling achar over the curry, rice and nine-bean soup while Shrawan Nepali chats with people in the background.\u003c/figcaption>\u003c/figure>\n\u003cp>The winter night grew chillier, and volunteers continued to ladle out nine-bean soup. Scents of coriander, turmeric, cardamom and bay filled the air. Murmurs of “thank you” and responses of “namaste” were passed between patrons and volunteers. The line grew shorter, but still people were beckoned by the music and warm food. My neighbor Catherine ladled achar or tomato chutney onto people’s plates. \u003c/p>\n\u003cblockquote>\u003cp>“I think that we are so fortunate and that everyone should give back,” she said. “I volunteer here because food is fun for me. And I love the music.”\u003c/p>\u003c/blockquote>\n\u003cp>The goal for \u003ca href=\"http://currywithoutworry.org/\">Curry Without Worry\u003c/a> is to continue to feed the needy in San Francisco, and in Katmandu, where most of the people served are street children and the elderly and handicapped. In San Francisco, it takes an estimated $1.00-$2.00 to feed each person, and in Katmandu, the cost is 50 cents. So this holiday season, please feel free to volunteer on a Tuesday evening or donate money to them so they can continue to feed people. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://currywithoutworry.org/\">Curry Without Worry\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/currywow\">@CurryWoW\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Curry-Without-Worry/207424749284087\">Curry Without Worry\u003c/a>\u003c/p>\n\n",
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"excerpt": "The goal for Curry Without Worry is to continue to feed the needy in San Francisco, and in Katmandu, where most of the people served are street children and the elderly and handicapped. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_52442\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/1_Curry-Without-Worry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/1_Curry-Without-Worry560.jpg\" alt=\"Curry Without Worry feeds approximately 250 every Tuesday night at the UN Plaza.\" title=\"Curry Without Worry feeds approximately 250 every Tuesday night at the UN Plaza.\" width=\"560\" height=\"315\" class=\"size-full wp-image-52442\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curry Without Worry feeds approximately 250 every Tuesday night at the UN Plaza.\u003c/figcaption>\u003c/figure>\n\u003cp>My neighbor, Catherine Lyons, would often stop by with a big bag of day old pastries from \u003ca href=\"http://laboulangebakery.com/\">La Boulange Bakery\u003c/a>. Almond croissants and palmiers, even a day old, are still quite good. After eating myself into a carb and sugar coma a few times, I started waving her away. “You are a terrible person,” I would yell at her, but quickly cave in to something sugary. \u003c/p>\n\u003cp>As it turned out, she wasn’t such a terrible person. These day-old pastries were bound for \u003ca href=\"http://currywithoutworry.org/\">Curry Without Worry\u003c/a>, a small non-profit organization that she volunteers with. The group provides a free dinner at the U.N. Plaza near the Civic Center every Tuesday night. Despite the baked goods set out for dessert, it’s one of the healthiest meals around. Volunteers ladle out rice, and then top it with a nine-bean soup, a specialty from Nepal, along with curried vegetables, spicy achar, or tomato and timur chutney and homemade whole-wheat flatbread. \u003c/p>\n\u003cfigure id=\"attachment_52443\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2_Curry-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2_Curry-560.jpg\" alt=\"Shrawan Nepali serves bowls of nine-bean soup to the volunteers in the test kitchen before they all head out to serve the food.\" title=\"Shrawan Nepali serves bowls of nine-bean soup to the volunteers in the test kitchen before they all head out to serve the food.\" width=\"560\" height=\"420\" class=\"size-full wp-image-52443\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shrawan Nepali serves bowls of nine-bean soup to the volunteers in the test kitchen before they all head out to serve the food.\u003c/figcaption>\u003c/figure>\n\u003cp>The founder of Curry Without Worry, Shrawan Nepali, has shoulder length salt and pepper hair, brown eyes that sparkle like he’s about to break into a smile, and a lightness to him, as if he seems to defy gravity. He played drums and sang while the food was served and then took breaks to walk around and shake hands and thank people for coming. They feed approximately 250 people in San Francisco, and 300 in Katmandu, Nepal every Tuesday night. \u003c/p>\n\u003cp>Kerry Adams, a man waiting in line, told me, “Not only is the food here healthy and tasty, but Shrawan and everyone else working is so polite that you walk away with good manners. And if you want, you can volunteer.”\u003cbr>\nShrawan’s last name is Nepali, which is given to children who grow up in orphanages in Nepal. He had little self-pity when it came to his fate, and explained, “The orphanage was wonderful. We were like a family where I had 50 brothers.” While in the orphanage, he met volunteers for the Peace Corps who sponsored him to come to the United States for college in North Carolina. After earning a degree in economics at Warren Wilson College, he moved to San Francisco and started working as an accountant. He then earned an MBA from Lincoln University, which was once based in San Francisco, but is now in Oakland. While he was doing well financially, he felt that he was missing his purpose in life and he wanted to make a difference in other peoples’ lives. So he started the \u003ca href=\"http://www.ama-foundation.org/\">Ama Foundation\u003c/a> in 2001 in order to open an orphanage in Nepal. It is now home to 50 orphans in Katmandu. \u003c/p>\n\u003cp>He also loved to cook, and so bought the restaurant, “Taste of the Himalayas” in San Francisco. Then he decided that he wanted to give back. “I want to show my gratitude to this beautiful city.” As well, he was shocked that even here, people went hungry and ate from garbage cans. \u003c/p>\n\u003cblockquote>\u003cp>“I read that one out of five adults in San Francisco go hungry. And one out of every four children are in danger of hunger here,” he said. “Coming from a developing country to a world class city like San Francisco, this surprised me.”\u003c/p>\u003c/blockquote>\n\u003cp>With a group friends and a sympathetic security guard who worked at the UN Plaza, he served his first meal in December of 2006 to about 50 people. Currently, to comply with health codes, he rents a commercial kitchen to prepare the food, but then sets up under a tent at 5:30 pm every Tuesday night, rain or shine. A long line has often formed by the time the volunteers start serving. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Shrawan estimated that about 60 percent of the people fed were homeless, and 40 percent students, city workers and tourists or travelers. \u003c/p>\n\u003cblockquote>\u003cp>“This is a great way for the have’s and have not’s to interact,” he explained. “They wait in line together and enjoy each other’s company. And I play soul pleasing music. It’s a healing experience.”\u003c/p>\u003c/blockquote>\n\u003cp>The people waiting in line were diverse. Some looked like they had been down on their luck for some time, and carried their belongings in a cart, while others wore sporty ski jackets and hand knitted hats; some were handicapped and others wheeling bikes. A few carried to-go containers for shut in family members. \u003c/p>\n\u003cp>Alisha Pelton certainly did not look homeless. She was in her early twenties and had a healthy glow. \u003c/p>\n\u003cblockquote>\u003cp>“I live nearby, and with high rents and student loans to pay off, I don’t have much of a budget left over for food,” she said. “So I often meet friends down here for dinner on Tuesdays.”\u003c/p>\u003c/blockquote>\n\u003cp>It also has made it onto the backpacker circuit and a young, international crowd lined up for curry. Gisel Mociño, a student visiting from Mexico City, explained that while she really liked the curry, she still kind of missed the street food in her hometown. \u003c/p>\n\u003cfigure id=\"attachment_52445\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/3_Curry-Without-Worry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/3_Curry-Without-Worry560.jpg\" alt=\"Mayek Querales (left) and Gisel Mociño (right) are college students visiting from Mexico City. \" title=\"Mayek Querales (left) and Gisel Mociño (right) are college students visiting from Mexico City. \" width=\"560\" height=\"315\" class=\"size-full wp-image-52445\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mayek Querales (left) and Gisel Mociño (right) are college students visiting from Mexico City. \u003c/figcaption>\u003c/figure>\n\u003cp>While most of the diners seemed very content, there were a few suggestions, like a man who yelled out to Shrawan, “If you served iced chai with this, that would be the bomb!” \u003c/p>\n\u003cp>Rafael Pizarro, who lived in an SRO not far from the UN Plaza gave his take on it, “I live on a fixed income, so this is really helpful. Not too far away from here, some nuns are serving sausages. So you can choose this vegetarian meal, or meat one. Some people do both.” \u003c/p>\n\u003cfigure id=\"attachment_52446\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/4_Curry-Without-Worry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/4_Curry-Without-Worry560.jpg\" alt=\"My neighbor Catherine Lyons ladling achar over the curry, rice and nine-bean soup while Shrawan Nepali chats with people in the background.\" title=\"My neighbor Catherine Lyons ladling achar over the curry, rice and nine-bean soup while Shrawan Nepali chats with people in the background.\" width=\"560\" height=\"315\" class=\"size-full wp-image-52446\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My neighbor Catherine Lyons ladling achar over the curry, rice and nine-bean soup while Shrawan Nepali chats with people in the background.\u003c/figcaption>\u003c/figure>\n\u003cp>The winter night grew chillier, and volunteers continued to ladle out nine-bean soup. Scents of coriander, turmeric, cardamom and bay filled the air. Murmurs of “thank you” and responses of “namaste” were passed between patrons and volunteers. The line grew shorter, but still people were beckoned by the music and warm food. My neighbor Catherine ladled achar or tomato chutney onto people’s plates. \u003c/p>\n\u003cblockquote>\u003cp>“I think that we are so fortunate and that everyone should give back,” she said. “I volunteer here because food is fun for me. And I love the music.”\u003c/p>\u003c/blockquote>\n\u003cp>The goal for \u003ca href=\"http://currywithoutworry.org/\">Curry Without Worry\u003c/a> is to continue to feed the needy in San Francisco, and in Katmandu, where most of the people served are street children and the elderly and handicapped. In San Francisco, it takes an estimated $1.00-$2.00 to feed each person, and in Katmandu, the cost is 50 cents. So this holiday season, please feel free to volunteer on a Tuesday evening or donate money to them so they can continue to feed people. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://currywithoutworry.org/\">Curry Without Worry\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/currywow\">@CurryWoW\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Curry-Without-Worry/207424749284087\">Curry Without Worry\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Everything You Need to Know About Bruce Aidells",
"title": "Everything You Need to Know About Bruce Aidells",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_52361\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Aidells.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Aidells.jpg\" alt=\"Bruce Aidells. Photo: Luca Trovato\" title=\"Bruce Aidells. Photo: Luca Trovato\" width=\"400\" height=\"600\" class=\"size-full wp-image-52361\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bruce Aidells. Photo: Luca Trovato\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.aidells.com/our-way/aidells-story\">Bruce Aidells\u003c/a> deserves the title of “King of Meat” after years of crafting delectable meaty goods and founding an eponymous sausage company in 1983. Aidells is widely known as a prolific expert on everything related to sausages, meat, salumi, and charcuterie. His story has ties to the Bay Area, where he has lived for many years. \u003c/p>\n\u003cp>The longtime success of Aidells sausages marked a huge shift leading up to the late 1970s, when Americans bought sausage as an occasional breakfast staple with little variety. Now you can find creative sausage links that show Aidells’ culinary craft: chicken apple, artichoke garlic, or even pineapple bacon fly off the shelves at Costco and grocery outlets. \u003c/p>\n\u003cp>In 2002, Aidells left the sausage company to pursue recipe consulting and writing work. The Bay Area resident is an award-winning author and has a new hefty cookbook, \u003ca href=\"http://www.bookpassage.com/book/9780547241418\">\u003cstrong>The Great Meat Cookbook: Everything you Need to Know to Buy and Cook Today's Meat\u003c/strong>\u003c/a> (Houghton Mifflin Harcourt, $40). Aidells ably breaks down meat cuts and labels, and gives budget-friendly advice on using under appreciated (and usually cheaper) parts. He told me that this may his last book; readers may hope not after diving into creative recipes that include lusty meatloaf, beer broth marinated hanger steak and braised Montana coffee-marinated bison short ribs. \u003c/p>\n\u003cp>Aidells got his start as the first chef and co-owner at the popular \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/24/caramel-cake-the-recipe/\">Poulet\u003c/a> restaurant in Berkeley in 1979 and is married to chef \u003ca href=\"http://www.boulevardrestaurant.com/#info-chef\">Nancy Oakes\u003c/a> of Boulevard and Prospect fame. I caught up with Aidells after a recent book signing event in San Francisco.\u003cbr>\n\u003cstrong>\u003cbr>\nBay Area Bites: Your wife Nancy Oakes is a chef-restaurateur. How does that play out in your home kitchen? Who decides what to cook?\u003c/strong>\u003cbr>\nAidells: I’m an ex-chef and she’s a current chef, so we’re not used to people telling us what to do. We do things our own way. Even how a piece of bread gets sliced is debated: I would cut it perpendicular and she’s going to cut on a bias. If we have company over, she’ll plan the meal and I’ll cook the meat. For Thanksgiving, she cooked and I determined when the turkey was done. I carved the turkey, which I do every year. Unfortunately, neither of us know how to cook for small groups so we make a lot of food. Nancy’s the coordinating chef for \u003ca href=\"http://www.mowsf.org/\">Meals on Wheels\u003c/a> and we usually do three or four auction items where people come to our house or on a boat. We usually raise about $100,000-$200,000.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about food-wise?\u003c/strong>\u003cbr>\nAidells: Besides white truffles? (laughs). With sausage ingredients and spices, there is always something interesting to learn. For this cookbook, I learned a lot about spices. I’m really passionate about \u003ca href=\"http://moroccanfood.about.com/od/maindishes/r/ras_el_hanout_recipe.htm\">ras el hanout\u003c/a> [a Moroccan spice blend]. We have access to one that comes from Morocco via \u003ca href=\"http://www.pacgourmet.com/\">Pacific Gourmet\u003c/a>. You have to grind it yourself and there's something like 20 ingredients in it. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I’ve been lucky enough to have some of the best Iberian ham and prosciutto. At the book event lunch my wife did at \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a> last Saturday, we did Rosa di Parma, ham, and a breadstick with prosciutto wrapped around it. Also there was escarole and beans with prosciutto. It was really over the top.\u003c/p>\n\u003cp>There’s a guy in Iowa with \u003ca href=\"http://laquercia.us/\">La Quercia\u003c/a> who has access to the \u003ca href=\"http://en.wikipedia.org/wiki/Tamworth_%28pig%29\">Tamworth\u003c/a> breed of pig, one of the few pigs that’s known historically as a bacon pig. Tamworth is a leaner pig but with amazing flavor. He feeds some on acorn at the end. I know him personally. That’s all he talks about is his ham.\u003cbr>\n \u003cstrong>\u003cbr>\nBay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nAidells: My mother is a negative mentor, which she hates for me to say. In the 1950s you had an entire cuisine by soup and my mother embraced that. There was Lipton onion soup meatloaf and casseroles with cream of mushroom soup. When I went to college, I asked my mom to send me her recipes. I looked at them and said “Nah.” \u003c/p>\n\u003cp>My roommate had a \u003ca href=\"http://www.amazon.com/James-Beard/e/B000APEE8Y/ref=ntt_athr_dp_pel_1\">James Beard cookbook\u003c/a> that was falling apart and written for home cooks. I got a lot of use out of that one. Then my roommate my senior year got us a subscription to Gourmet. I went off to be a graduate student and the Time Life Foods of the World were around. I cooked through all 35 and learned a tremendous amount. Those books gave you the actual ingredients and let you go find it on your own. That was a great breakthrough.\u003c/p>\n\u003cp>It’s so cliché but I learned a lot watching \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a>: how to hold a knife, and to always tuck my finger. Even if I watch the old shows today, I still learn stuff. \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> La Methode and La Technique taught me. Actual La Methode showed me how to turn a fridge into a sausage smoker. I still have the fridges. They are historical. My wife hates them.\u003c/p>\n\u003cp>I’ve been to Italy 30 times and whenever we travel with \u003ca href=\"http://www.faithwillinger.com/\">Faith Willinger\u003c/a>, it’s like you’re family. The Italian recipes I have are the best.\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Vikram_Vij\">Vikram Vij\u003c/a> is the best Indian restaurateur in North America. His wife is opening a branch in Seattle soon. Vij’s recipes and books are really spot on.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\nAidells: I credit a lot of my success more to relationships, and to treating people in a straightforward and fair way. My style tends to be blunt, where I’m not holding back and always putting my cards on the table. I still have relationships from the first sausage sale I made 30 years ago. That really builds a brand: when people know you care about your product and about who’s eating it. I’d like to think that comes through in the cookbooks as well. I’m trying to help people learn, which I suppose comes from my science and teaching background. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food/drink spots?\u003c/strong>\u003cbr>\nAidells: We do most of our eating in Healdsburg on the weekend. Our favorite place is the \u003ca href=\"http://www.farmhouseinn.com/restaurant-0/\">Farmhouse\u003c/a>. The chef has become our friend and I think he is the best chef in the county. He usually takes January off and goes to Asia, which shows how serious he is.\u003c/p>\n\u003cp>\u003ca href=\"http://www.scopahealdsburg.com/\">Scopa\u003c/a> is another favorite from our friends Ari and Dawnelise. They also own \u003ca href=\"http://campo-fina.com/\">Campo Fina\u003c/a> right around the corner, which has a bocce court. We also go up to \u003ca href=\"http://www.diavolo.org/\">Diavolo\u003c/a> in Geyerserville.\u003c/p>\n\u003cp>We shop at Mexican markets like Lola’s. Some of them have taco stands in the back and they’re pretty good. I like to get Salvadorian food in Santa Rosa -- on Sebastopol Street. The trucks are parked in front of a restaurant and have a covered patio. There’s great tamales and if you spend $10 you’ve bought way too much food. \u003c/p>\n\u003cp>Big John’s grocery store and Taylor’s Refresher are both great. My wife’s a huge supporter of \u003ca href=\"http://www.thegardener.com/pages.php?pageid=5\">The Gardener\u003c/a>. I like to say that she single-handedly keeps them in business. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you working on these days? What’s an average workday like? What’s it like writing a cookbook?\u003c/strong>\u003cbr>\nAidells: My typical day starts around ten. Around four hours are taken up with email and Facebook. I will respond to messages, which are usually from some sort of media exposure or recipe questions.\u003c/p>\n\u003cp>This is my last book for sure. (Laughs.) \u003ca href=\"http://www.amazon.com/The-Great-Meat-Cookbook-Everything/dp/0547241410/\">The Great Meat Cookbook\u003c/a> was a big book and involved a lot of research and work. It made a tremendous amount of sense to do books when I was in the sausage company and really helped the brand. Now, I don’t know how to measure the success. The actual writing is such a small part of it. There are sales and publicity efforts. I do strongly believe the best selling is done through word of mouth. That’s how I succeeded with sausage. That’s how it works with books. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Where I really do the best financially is working with food companies as a consultant. I did some Duroc ham and Vande Rose bacon recipes. I get a little royalty from those. \u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Bruce Aidells, who remains a leading authority on meat and meat cookery. Aidells describes his work on his latest comprehensive cookbook, and where he likes to go eat in the Bay Area with his chef wife Nancy Oakes. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_52361\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Aidells.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Aidells.jpg\" alt=\"Bruce Aidells. Photo: Luca Trovato\" title=\"Bruce Aidells. Photo: Luca Trovato\" width=\"400\" height=\"600\" class=\"size-full wp-image-52361\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bruce Aidells. Photo: Luca Trovato\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.aidells.com/our-way/aidells-story\">Bruce Aidells\u003c/a> deserves the title of “King of Meat” after years of crafting delectable meaty goods and founding an eponymous sausage company in 1983. Aidells is widely known as a prolific expert on everything related to sausages, meat, salumi, and charcuterie. His story has ties to the Bay Area, where he has lived for many years. \u003c/p>\n\u003cp>The longtime success of Aidells sausages marked a huge shift leading up to the late 1970s, when Americans bought sausage as an occasional breakfast staple with little variety. Now you can find creative sausage links that show Aidells’ culinary craft: chicken apple, artichoke garlic, or even pineapple bacon fly off the shelves at Costco and grocery outlets. \u003c/p>\n\u003cp>In 2002, Aidells left the sausage company to pursue recipe consulting and writing work. The Bay Area resident is an award-winning author and has a new hefty cookbook, \u003ca href=\"http://www.bookpassage.com/book/9780547241418\">\u003cstrong>The Great Meat Cookbook: Everything you Need to Know to Buy and Cook Today's Meat\u003c/strong>\u003c/a> (Houghton Mifflin Harcourt, $40). Aidells ably breaks down meat cuts and labels, and gives budget-friendly advice on using under appreciated (and usually cheaper) parts. He told me that this may his last book; readers may hope not after diving into creative recipes that include lusty meatloaf, beer broth marinated hanger steak and braised Montana coffee-marinated bison short ribs. \u003c/p>\n\u003cp>Aidells got his start as the first chef and co-owner at the popular \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/24/caramel-cake-the-recipe/\">Poulet\u003c/a> restaurant in Berkeley in 1979 and is married to chef \u003ca href=\"http://www.boulevardrestaurant.com/#info-chef\">Nancy Oakes\u003c/a> of Boulevard and Prospect fame. I caught up with Aidells after a recent book signing event in San Francisco.\u003cbr>\n\u003cstrong>\u003cbr>\nBay Area Bites: Your wife Nancy Oakes is a chef-restaurateur. How does that play out in your home kitchen? Who decides what to cook?\u003c/strong>\u003cbr>\nAidells: I’m an ex-chef and she’s a current chef, so we’re not used to people telling us what to do. We do things our own way. Even how a piece of bread gets sliced is debated: I would cut it perpendicular and she’s going to cut on a bias. If we have company over, she’ll plan the meal and I’ll cook the meat. For Thanksgiving, she cooked and I determined when the turkey was done. I carved the turkey, which I do every year. Unfortunately, neither of us know how to cook for small groups so we make a lot of food. Nancy’s the coordinating chef for \u003ca href=\"http://www.mowsf.org/\">Meals on Wheels\u003c/a> and we usually do three or four auction items where people come to our house or on a boat. We usually raise about $100,000-$200,000.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about food-wise?\u003c/strong>\u003cbr>\nAidells: Besides white truffles? (laughs). With sausage ingredients and spices, there is always something interesting to learn. For this cookbook, I learned a lot about spices. I’m really passionate about \u003ca href=\"http://moroccanfood.about.com/od/maindishes/r/ras_el_hanout_recipe.htm\">ras el hanout\u003c/a> [a Moroccan spice blend]. We have access to one that comes from Morocco via \u003ca href=\"http://www.pacgourmet.com/\">Pacific Gourmet\u003c/a>. You have to grind it yourself and there's something like 20 ingredients in it. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I’ve been lucky enough to have some of the best Iberian ham and prosciutto. At the book event lunch my wife did at \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a> last Saturday, we did Rosa di Parma, ham, and a breadstick with prosciutto wrapped around it. Also there was escarole and beans with prosciutto. It was really over the top.\u003c/p>\n\u003cp>There’s a guy in Iowa with \u003ca href=\"http://laquercia.us/\">La Quercia\u003c/a> who has access to the \u003ca href=\"http://en.wikipedia.org/wiki/Tamworth_%28pig%29\">Tamworth\u003c/a> breed of pig, one of the few pigs that’s known historically as a bacon pig. Tamworth is a leaner pig but with amazing flavor. He feeds some on acorn at the end. I know him personally. That’s all he talks about is his ham.\u003cbr>\n \u003cstrong>\u003cbr>\nBay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nAidells: My mother is a negative mentor, which she hates for me to say. In the 1950s you had an entire cuisine by soup and my mother embraced that. There was Lipton onion soup meatloaf and casseroles with cream of mushroom soup. When I went to college, I asked my mom to send me her recipes. I looked at them and said “Nah.” \u003c/p>\n\u003cp>My roommate had a \u003ca href=\"http://www.amazon.com/James-Beard/e/B000APEE8Y/ref=ntt_athr_dp_pel_1\">James Beard cookbook\u003c/a> that was falling apart and written for home cooks. I got a lot of use out of that one. Then my roommate my senior year got us a subscription to Gourmet. I went off to be a graduate student and the Time Life Foods of the World were around. I cooked through all 35 and learned a tremendous amount. Those books gave you the actual ingredients and let you go find it on your own. That was a great breakthrough.\u003c/p>\n\u003cp>It’s so cliché but I learned a lot watching \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a>: how to hold a knife, and to always tuck my finger. Even if I watch the old shows today, I still learn stuff. \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> La Methode and La Technique taught me. Actual La Methode showed me how to turn a fridge into a sausage smoker. I still have the fridges. They are historical. My wife hates them.\u003c/p>\n\u003cp>I’ve been to Italy 30 times and whenever we travel with \u003ca href=\"http://www.faithwillinger.com/\">Faith Willinger\u003c/a>, it’s like you’re family. The Italian recipes I have are the best.\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Vikram_Vij\">Vikram Vij\u003c/a> is the best Indian restaurateur in North America. His wife is opening a branch in Seattle soon. Vij’s recipes and books are really spot on.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\nAidells: I credit a lot of my success more to relationships, and to treating people in a straightforward and fair way. My style tends to be blunt, where I’m not holding back and always putting my cards on the table. I still have relationships from the first sausage sale I made 30 years ago. That really builds a brand: when people know you care about your product and about who’s eating it. I’d like to think that comes through in the cookbooks as well. I’m trying to help people learn, which I suppose comes from my science and teaching background. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food/drink spots?\u003c/strong>\u003cbr>\nAidells: We do most of our eating in Healdsburg on the weekend. Our favorite place is the \u003ca href=\"http://www.farmhouseinn.com/restaurant-0/\">Farmhouse\u003c/a>. The chef has become our friend and I think he is the best chef in the county. He usually takes January off and goes to Asia, which shows how serious he is.\u003c/p>\n\u003cp>\u003ca href=\"http://www.scopahealdsburg.com/\">Scopa\u003c/a> is another favorite from our friends Ari and Dawnelise. They also own \u003ca href=\"http://campo-fina.com/\">Campo Fina\u003c/a> right around the corner, which has a bocce court. We also go up to \u003ca href=\"http://www.diavolo.org/\">Diavolo\u003c/a> in Geyerserville.\u003c/p>\n\u003cp>We shop at Mexican markets like Lola’s. Some of them have taco stands in the back and they’re pretty good. I like to get Salvadorian food in Santa Rosa -- on Sebastopol Street. The trucks are parked in front of a restaurant and have a covered patio. There’s great tamales and if you spend $10 you’ve bought way too much food. \u003c/p>\n\u003cp>Big John’s grocery store and Taylor’s Refresher are both great. My wife’s a huge supporter of \u003ca href=\"http://www.thegardener.com/pages.php?pageid=5\">The Gardener\u003c/a>. I like to say that she single-handedly keeps them in business. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you working on these days? What’s an average workday like? What’s it like writing a cookbook?\u003c/strong>\u003cbr>\nAidells: My typical day starts around ten. Around four hours are taken up with email and Facebook. I will respond to messages, which are usually from some sort of media exposure or recipe questions.\u003c/p>\n\u003cp>This is my last book for sure. (Laughs.) \u003ca href=\"http://www.amazon.com/The-Great-Meat-Cookbook-Everything/dp/0547241410/\">The Great Meat Cookbook\u003c/a> was a big book and involved a lot of research and work. It made a tremendous amount of sense to do books when I was in the sausage company and really helped the brand. Now, I don’t know how to measure the success. The actual writing is such a small part of it. There are sales and publicity efforts. I do strongly believe the best selling is done through word of mouth. That’s how I succeeded with sausage. That’s how it works with books. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_52337\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/RiceCookiesGlutenFree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/RiceCookiesGlutenFree.jpg\" alt=\"Gluten-free rice cookies. Photo: Getty Images\" title=\"Gluten-free rice cookies. Photo: Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-52337\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-free rice cookies. Photo: Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>If you're gluten-free, going to the grocery store used to mean spending hours reading labels to avoid anything with wheat, barley or other grains. But with the rising number of people with celiac disease and gluten intolerance, more stores and restaurants are offering gluten-free foods. KQED's Forum discusses the rise of gluten-free diets.\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201212071000\">Original Broadcast:\u003c/a> Fri, Dec 7, 2012 -- 10:00 AM\u003cbr>\n\u003cstrong>Listen to the radio program:\u003c/strong>\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/12/20121207bforum.mp3\"] \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Neilsen Fernandez-Becker, associate director of the Celiac Management Clinic at the Stanford School of Medicine\u003c/li>\n\u003cli>Jefferson Adams, writer at \u003ca href=\"http://www.celiac.com/\">Celiac.com\u003c/a>\u003c/li>\n\u003cli>Melinda Dennis, dietician and nutrition coordinator with the Celiac Center at Beth Israel Deaconess Medical Center, sufferer from celiac disease, and co-author of \"\u003ca href=\"http://www.amazon.com/Real-Celiac-Disease-Melinda-Dennis/dp/1603560084\">Real Life with Celiac Disease: Troubleshooting and Thriving Gluten-Free\u003c/a>\"\u003c/li>\n\u003cli>Sadie Scheffer, owner and founder of \u003ca href=\"http://www.breadsrsly.com/\">BreadSRSLY.com\u003c/a>, which delivers gluten-free breads around the city\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/tag/gluten-free/\">Gluten-Free Posts\u003c/a> (BAB)\u003c/li>\n\u003cli>\u003ca href=\"http://www.bidmc.org/CentersandDepartments/Departments/DigestiveDiseaseCenter/CeliacCenter.aspx\">Celiac Center at Beth Israel Deaconess Medical Center\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.celiac.com/\">Celiac.com\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.celiaccommunity.org/\">Celiac Community Foundation of Northern California\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/a/perspectives/R201202070735\">\"Life Without Gluten\"\u003c/a> (Perspectives)\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"disqusTitle": "KQED's Forum: Drakes Bay Oyster Company Sues to Stay",
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"content": "\u003cfigure id=\"attachment_52263\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DrakesBayOysterHarvest20121204.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DrakesBayOysterHarvest20121204.jpg\" alt=\"Drakes Bay Oyster Co. workers harvest strings of oysters on Schooner Bay June 7, 2007 in Point Reyes Station. Photo: Justin Sullivan/Getty Images \" title=\"Drakes Bay Oyster Co. workers harvest strings of oysters on Schooner Bay June 7, 2007 in Point Reyes Station. Photo: Justin Sullivan/Getty Images \" width=\"248\" height=\"140\" class=\"size-full wp-image-52263\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drakes Bay Oyster Co. workers harvest strings of oysters on Schooner Bay June 7, 2007 in Point Reyes Station. Photo: Justin Sullivan/Getty Images \u003c/figcaption>\u003c/figure>\n\u003cp>Drakes Bay Oyster Company is fighting back after the federal government refused to renew its lease in Point Reyes National Seashore last week. The National Park Service and its environmentalist allies want to return the area to marine wilderness. But the company is suing to overturn the decision, and many oyster lovers are rallying to its defense.\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201212050900\">Original Broadcast:\u003c/a> Wed, Dec 5, 2012 -- 9:00 AM\u003cbr>\n\u003cstrong>Listen to the radio program:\u003c/strong>\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/12/20121205aaforum.mp3\"] \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Kevin Lunny, farmer and owner of the \u003ca href=\"http://www.drakesbayoyster.com/\">Drakes Bay Oyster Company\u003c/a>\u003c/li>\n\u003cli>Neal Desai, associate director of the \u003ca href=\"http://www.npca.org/\">National Parks Conservation Association\u003c/a>, which actively supported the agreement to let the oyster farm lease expire and wants the estuary returned to natural wilderness\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2012/12/04/pt-reyes-oyster-farm-sues-government/\">Pt. Reyes Oyster Farm Sues Government\u003c/a> (News Fix)\u003c/li>\n\u003cli>\u003ca href=\"http://www.eastbayexpress.com/92510/archives/2012/12/05/drakes-bay-oyster-company-turns-to-koch-brothers-linked-group\">Drakes Bay Oyster Company Turns to Koch Brothers-Linked Group\u003c/a> (East Bay Express)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/science/article/U-S-evicting-Point-Reyes-oyster-farmer-4077624.php#page-1\">U.S. evicting Point Reyes oyster farmer\u003c/a> (SFGate)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/science/article/Drakes-Bay-Oyster-Co-sues-feds-in-fight-over-farm-4090937.php\">Drakes Bay Oyster Co. sues feds in fight over farm\u003c/a> (SFGate)\u003c/li>\n\u003cli>\u003ca href=\"http://green.blogs.nytimes.com/2012/12/04/a-park-an-oyster-farm-and-science-epilogue/\">A Park, an Oyster Farm and Science: Epilogue\u003c/a> (NYTimes Green)\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> \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Kevin Lunny, farmer and owner of the \u003ca href=\"http://www.drakesbayoyster.com/\">Drakes Bay Oyster Company\u003c/a>\u003c/li>\n\u003cli>Neal Desai, associate director of the \u003ca href=\"http://www.npca.org/\">National Parks Conservation Association\u003c/a>, which actively supported the agreement to let the oyster farm lease expire and wants the estuary returned to natural wilderness\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2012/12/04/pt-reyes-oyster-farm-sues-government/\">Pt. Reyes Oyster Farm Sues Government\u003c/a> (News Fix)\u003c/li>\n\u003cli>\u003ca href=\"http://www.eastbayexpress.com/92510/archives/2012/12/05/drakes-bay-oyster-company-turns-to-koch-brothers-linked-group\">Drakes Bay Oyster Company Turns to Koch Brothers-Linked Group\u003c/a> (East Bay Express)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/science/article/U-S-evicting-Point-Reyes-oyster-farmer-4077624.php#page-1\">U.S. evicting Point Reyes oyster farmer\u003c/a> (SFGate)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/science/article/Drakes-Bay-Oyster-Co-sues-feds-in-fight-over-farm-4090937.php\">Drakes Bay Oyster Co. sues feds in fight over farm\u003c/a> (SFGate)\u003c/li>\n\u003cli>\u003ca href=\"http://green.blogs.nytimes.com/2012/12/04/a-park-an-oyster-farm-and-science-epilogue/\">A Park, an Oyster Farm and Science: Epilogue\u003c/a> (NYTimes Green)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Q&A with Rebecca Kaplan, Oakland's Councilmember At-Large",
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"content": "\u003cfigure id=\"attachment_51817\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_AlisonYin_RebeccaKaplanPrint.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_AlisonYin_RebeccaKaplanPrint.jpg\" alt=\"Rebecca Kaplan. Photo by Alison Yin\" title=\"Rebecca Kaplan. Photo by Alison Yin\" width=\"560\" height=\"374\" class=\"size-full wp-image-51817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rebecca Kaplan. Photo by Alison Yin\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://kaplanforoakland.org/bio\">Rebecca Kaplan\u003c/a> has been an \u003ca href=\"http://www2.oaklandnet.com/Government/o/CityCouncil/o/AtLarge/a/Profile/index.htm\">Oakland City Councilmember\u003c/a> since 2008 and this month celebrated getting over 61 percent of the vote in an instant runoff election. Kaplan is openly gay and has spent her time in office championing equality, public safety, economic development -- with food playing an important role -- and other issues relevant to the port city. Kaplan talked with us recently about the election, what’s next, and why she \u003cem>really\u003c/em> wants a Jewish deli in Oakland. \u003c/p>\n\u003cp>Food production and dining are central to her plans to help Oakland grow economically. Kaplan helped introduce the \u003ca href=\"http://yum.sfstation.com/2012/06/20/pods-sprout-in-oakland/\">food pod events\u003c/a> that allow gourmet food trucks to operate legally. During our interview, she was enthusiastic about Oakland, and things like the expanded hours for the \u003ca href=\"http://www.meetdowntownoak.com/shuttle.php\">free Broadway shuttle\u003c/a>, which runs to popular restaurant-dense areas and is a “great way for people to explore the hot, hopping scene here.” Kaplan’s comments have been edited for length and grammar.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How does it feel to have won the election?\u003c/strong>\u003cbr>\nKaplan: It feels great. I’m really happy of course for my own victory with 61 percent but also for the bigger picture. It's a great moment for Oakland. We have several folks coming on to the city council and the people who ran the most divisive campaign, lost. It’s a really healthy moment. The division and negativity did not prevail. I think we’ll have a more functional city council dynamic going forward. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your goals for food policy, urban agriculture & animal husbandry? \u003c/strong>\u003cbr>\nKaplan: The food industry is one of the remarkable success stories in Oakland. We have restaurants and growing food manufacturers. \u003ca href=\"http://www.bluebottlecoffee.com/\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.lindenbeer.com/\">Linden Street Brewery\u003c/a>, wineries, and \u003ca href=\"http://www.numitea.com/\">Numi tea\u003c/a>, \u003ca href=\"http://www.bttrventures.com/\">Back to the Roots\u003c/a> and \u003ca href=\"http://hodosoy.com/\">Hodo Soy\u003c/a> are all here. \u003c/p>\n\u003cp>Food is a great thing to have for community vibrancy. It’s a very strong element for Oakland’s second development and creates quite a lot of jobs. It's important that we support the food sector. There’s a lot more demand and we can really harness that here since we have the retail space. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For gardening and farming, that’s a great growth area that is creating new vibrancy in the Uptown area and contributing to our economic revitalization. Now we have the food pods with Bites on Broadway. The food truck cluster events were not allowed -- that was a law that I changed and now we have seen great growth. Another change is to allow home gardening of tomatoes or basil or other edibles as a business. It’s also better for the environment when we’re not transporting produce so far and it's also good for generating jobs.\u003c/p>\n\u003cp>Looking ahead, I see more of the micro industry and allowing people to develop that. We’re going to look at developing more licenses for shared commercial kitchens. If you’re going to make cupcakes, it has to be made in a commercial kitchen to be legal. So the small vendors can timeshare a license to produce a product for sale. That will include developing policies for animal products as well.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: It’s now legal to grow and sell fruits and vegetables at home, but big controversy remains around the idea of having residents raise and slaughter (process) animals for food consumption. The rules around slaughter are still being debated & appear to be a potential bellwether nationally. What are your thoughts on this?\u003c/strong>\u003cbr>\nKaplan: There may be a shared, smaller facility that micro producers and home producers can bring their animals to for processing. We just started discussions and will have details in probably a few months. I think that would be a great innovation to have here. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What else is happening on the food front?\u003c/strong>\u003cbr>\nKaplan: We would also do more economic development for food manufacturing particularly as fuel prices go up and it costs more to transport things and more people are aware of the environmental impact. \u003c/p>\n\u003cp>Community gardens will be a part of the overall picture. People haven’t been talking about droughts until the droughts hit the farm belt this summer. The droughts are real. They aren’t going away. The notion that we’ll continue with monocropping and ship produce around the world will not be sustainable. We’re incredibly blessed here. We have the public, we have the climate, we have enough rainfall, and it’s not too hot or too cold. It’s not true everywhere in the country. We can easily grow everything from fruit trees to vegetables as well as raise livestock.\u003c/p>\n\u003cp>Another nice sign is we have the micro home beekeepers so we’ll have pollinators. The Midwest is suffering from bee colony collapse. We’ll have honey and pollinators.\u003c/p>\n\u003cp>One new project is the Oakland unified school district will develop a large commercial shared kitchen with a farm onsite. Instead of our kids being fed bad things, there will be a centrally located space operated by the school that will include culinary training. They will actually prepare food and grow vegetables and students will get training in culinary arts. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are out as a lesbian. You were successful in repealing Oakland's \u003ca href=\"http://clerkwebsvr1.oaklandnet.com/attachments/25013.pdf\">Immoral Dress Code 9.08.080\u003c/a> which was instituted in 1879 to ban cross-dressing and was still on the books. Have you ever experienced discrimination in your work life?\u003c/strong>\u003cbr>\nI have experienced discrimination but not so much in Oakland. I came out when I was 17 and went to college in Boston, where I dealt a lot with a variety of anti-gay challenges including drunk frat boys yelling and throwing bottles at me. At MIT I helped pass an anti-discrimination policy on campus. \u003c/p>\n\u003cp>There has certainly been less than that in Oakland. [Discrimination] may take a more subtle form, where people may not be included in positions of leadership. Are LGBT people being respected and included? It’s not just about not having rocks and bottles thrown.\u003c/p>\n\u003cp>I remember Rachel Maddow got her TV show in 2008 and that was the first time that anyone who looked like me was in such a prominent position. I get asked by LGBT constituents about whether LGBT people are being considered in police recruiting and positions on citizen commissions. \u003c/p>\n\u003cp>I also want to make sure I don’t talk about the negative half. Despite the work that we still have to do, I was voted in overwhelmingly. I think we’re in a very good place so far both in terms of what went on and where we’re at. Let’s look at the police and fire departments, the citizens’ commissions and make sure we expand those opportunities as well. We have significant homeless LGBT youth -- and we need to do something about that. Maybe people are thrown out of their home. That is something that has come up here. It was also a great election nationwide, with Tammy Baldwin winning, four states voting in same-sex marriage and we re-elected a President who supports equality for LGBT people. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you eat and shop?\u003c/strong>\u003cbr>\nKaplan: One of the things that’s special about Oakland is we have the waterfront. Take \u003ca href=\"http://bocanova.com/\">Bocanova\u003c/a>, where you can get drinks, snacks, or a whole meal, tapas style. It’s right over the water and they have outdoor seating -- it’s not on a street. The outdoor patio faces the boat slips on the water. Have good food and see something unique and beautiful. \u003c/p>\n\u003cp>I also like \u003ca href=\"http://www.muaoakland.com/\">Mua\u003c/a>, \u003ca href=\"http://www.picanrestaurant.com/\">Picán\u003c/a> and \u003ca href=\"http://www.plumoakland.com/\">Plum\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.eandjbbq.com/\">Everett & Jones\u003c/a> has serious BBQ, which I highly recommend.\u003c/p>\n\u003cp>\u003ca href=\"http://piedmontgrocery.com/\">Piedmont Grocery\u003c/a>, is a really nice \"one shotter\" chain. People don’t realize but they carry just about everything, even though it doesn't look very big: organics and specialty and also more unusual things as well as regular grocery store stuff.\u003c/p>\n\u003cp>There’s an amazing \u003ca href=\"http://www.yelp.com/biz/natures-best-foods-oakland\">Nature’s Best Foods\u003c/a> on Jackson and 14th halfway between downtown and Lake Merritt -- they have bike racks, are very friendly and have kombucha. That’s always the test, “Do they have kombucha?” \u003c/p>\n\u003cp>Anyone who hasn’t been a part of Oakland's food fabulousity, come on down! We don’t have an old school Kosher deli. If anyone needs contacts, give me a call. Same for food manufacturing: we can help people find manufacturing zoned buildings and tax enterprise credits. If you’re making tofu, cheese, whatever. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Are you Jewish? How and where do you celebrate the holidays?\u003c/strong>\u003cbr>\nKaplan: Yes. I celebrate them in a variety of different places. This year we did a prayer service in the woods. I grew up in an Orthodox community and I teach Torah kind of anywhere I go. Oakland has more congregations per capita than any other city west of Mississippi. That’s a really powerful thing -- our faith based communities. There’s a wonderful opportunity to share in that with other churches and community. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Both in East Oakland \u003ca href=\"http://www.actsfullgospel.org/\">Acts Full Gospel church\u003c/a> and \u003ca href=\"https://www.allen-temple.org/\">Allen Temple Baptist church\u003c/a> work with people coming out of prison to recover their lives, get counseling, get placed in food industry, in construction. That’s a really important part in how we’ll succeed going forward. Disparate imprisonment is one of the most stark expressions of racial injustice and it is destroying people’s lives and families. We need to not be sending people to prison in the first place when they’re not a threat and we also need to work with these programs to help them get jobs and rebuild their lives. \u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Rebecca Kaplan, Oakland's Councilmember At-Large, who was recently re-elected and is a champion of food businesses as a way to grow and ultimately improve the city. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_51817\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_AlisonYin_RebeccaKaplanPrint.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_AlisonYin_RebeccaKaplanPrint.jpg\" alt=\"Rebecca Kaplan. Photo by Alison Yin\" title=\"Rebecca Kaplan. Photo by Alison Yin\" width=\"560\" height=\"374\" class=\"size-full wp-image-51817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rebecca Kaplan. Photo by Alison Yin\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://kaplanforoakland.org/bio\">Rebecca Kaplan\u003c/a> has been an \u003ca href=\"http://www2.oaklandnet.com/Government/o/CityCouncil/o/AtLarge/a/Profile/index.htm\">Oakland City Councilmember\u003c/a> since 2008 and this month celebrated getting over 61 percent of the vote in an instant runoff election. Kaplan is openly gay and has spent her time in office championing equality, public safety, economic development -- with food playing an important role -- and other issues relevant to the port city. Kaplan talked with us recently about the election, what’s next, and why she \u003cem>really\u003c/em> wants a Jewish deli in Oakland. \u003c/p>\n\u003cp>Food production and dining are central to her plans to help Oakland grow economically. Kaplan helped introduce the \u003ca href=\"http://yum.sfstation.com/2012/06/20/pods-sprout-in-oakland/\">food pod events\u003c/a> that allow gourmet food trucks to operate legally. During our interview, she was enthusiastic about Oakland, and things like the expanded hours for the \u003ca href=\"http://www.meetdowntownoak.com/shuttle.php\">free Broadway shuttle\u003c/a>, which runs to popular restaurant-dense areas and is a “great way for people to explore the hot, hopping scene here.” Kaplan’s comments have been edited for length and grammar.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How does it feel to have won the election?\u003c/strong>\u003cbr>\nKaplan: It feels great. I’m really happy of course for my own victory with 61 percent but also for the bigger picture. It's a great moment for Oakland. We have several folks coming on to the city council and the people who ran the most divisive campaign, lost. It’s a really healthy moment. The division and negativity did not prevail. I think we’ll have a more functional city council dynamic going forward. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your goals for food policy, urban agriculture & animal husbandry? \u003c/strong>\u003cbr>\nKaplan: The food industry is one of the remarkable success stories in Oakland. We have restaurants and growing food manufacturers. \u003ca href=\"http://www.bluebottlecoffee.com/\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.lindenbeer.com/\">Linden Street Brewery\u003c/a>, wineries, and \u003ca href=\"http://www.numitea.com/\">Numi tea\u003c/a>, \u003ca href=\"http://www.bttrventures.com/\">Back to the Roots\u003c/a> and \u003ca href=\"http://hodosoy.com/\">Hodo Soy\u003c/a> are all here. \u003c/p>\n\u003cp>Food is a great thing to have for community vibrancy. It’s a very strong element for Oakland’s second development and creates quite a lot of jobs. It's important that we support the food sector. There’s a lot more demand and we can really harness that here since we have the retail space. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For gardening and farming, that’s a great growth area that is creating new vibrancy in the Uptown area and contributing to our economic revitalization. Now we have the food pods with Bites on Broadway. The food truck cluster events were not allowed -- that was a law that I changed and now we have seen great growth. Another change is to allow home gardening of tomatoes or basil or other edibles as a business. It’s also better for the environment when we’re not transporting produce so far and it's also good for generating jobs.\u003c/p>\n\u003cp>Looking ahead, I see more of the micro industry and allowing people to develop that. We’re going to look at developing more licenses for shared commercial kitchens. If you’re going to make cupcakes, it has to be made in a commercial kitchen to be legal. So the small vendors can timeshare a license to produce a product for sale. That will include developing policies for animal products as well.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: It’s now legal to grow and sell fruits and vegetables at home, but big controversy remains around the idea of having residents raise and slaughter (process) animals for food consumption. The rules around slaughter are still being debated & appear to be a potential bellwether nationally. What are your thoughts on this?\u003c/strong>\u003cbr>\nKaplan: There may be a shared, smaller facility that micro producers and home producers can bring their animals to for processing. We just started discussions and will have details in probably a few months. I think that would be a great innovation to have here. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What else is happening on the food front?\u003c/strong>\u003cbr>\nKaplan: We would also do more economic development for food manufacturing particularly as fuel prices go up and it costs more to transport things and more people are aware of the environmental impact. \u003c/p>\n\u003cp>Community gardens will be a part of the overall picture. People haven’t been talking about droughts until the droughts hit the farm belt this summer. The droughts are real. They aren’t going away. The notion that we’ll continue with monocropping and ship produce around the world will not be sustainable. We’re incredibly blessed here. We have the public, we have the climate, we have enough rainfall, and it’s not too hot or too cold. It’s not true everywhere in the country. We can easily grow everything from fruit trees to vegetables as well as raise livestock.\u003c/p>\n\u003cp>Another nice sign is we have the micro home beekeepers so we’ll have pollinators. The Midwest is suffering from bee colony collapse. We’ll have honey and pollinators.\u003c/p>\n\u003cp>One new project is the Oakland unified school district will develop a large commercial shared kitchen with a farm onsite. Instead of our kids being fed bad things, there will be a centrally located space operated by the school that will include culinary training. They will actually prepare food and grow vegetables and students will get training in culinary arts. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are out as a lesbian. You were successful in repealing Oakland's \u003ca href=\"http://clerkwebsvr1.oaklandnet.com/attachments/25013.pdf\">Immoral Dress Code 9.08.080\u003c/a> which was instituted in 1879 to ban cross-dressing and was still on the books. Have you ever experienced discrimination in your work life?\u003c/strong>\u003cbr>\nI have experienced discrimination but not so much in Oakland. I came out when I was 17 and went to college in Boston, where I dealt a lot with a variety of anti-gay challenges including drunk frat boys yelling and throwing bottles at me. At MIT I helped pass an anti-discrimination policy on campus. \u003c/p>\n\u003cp>There has certainly been less than that in Oakland. [Discrimination] may take a more subtle form, where people may not be included in positions of leadership. Are LGBT people being respected and included? It’s not just about not having rocks and bottles thrown.\u003c/p>\n\u003cp>I remember Rachel Maddow got her TV show in 2008 and that was the first time that anyone who looked like me was in such a prominent position. I get asked by LGBT constituents about whether LGBT people are being considered in police recruiting and positions on citizen commissions. \u003c/p>\n\u003cp>I also want to make sure I don’t talk about the negative half. Despite the work that we still have to do, I was voted in overwhelmingly. I think we’re in a very good place so far both in terms of what went on and where we’re at. Let’s look at the police and fire departments, the citizens’ commissions and make sure we expand those opportunities as well. We have significant homeless LGBT youth -- and we need to do something about that. Maybe people are thrown out of their home. That is something that has come up here. It was also a great election nationwide, with Tammy Baldwin winning, four states voting in same-sex marriage and we re-elected a President who supports equality for LGBT people. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you eat and shop?\u003c/strong>\u003cbr>\nKaplan: One of the things that’s special about Oakland is we have the waterfront. Take \u003ca href=\"http://bocanova.com/\">Bocanova\u003c/a>, where you can get drinks, snacks, or a whole meal, tapas style. It’s right over the water and they have outdoor seating -- it’s not on a street. The outdoor patio faces the boat slips on the water. Have good food and see something unique and beautiful. \u003c/p>\n\u003cp>I also like \u003ca href=\"http://www.muaoakland.com/\">Mua\u003c/a>, \u003ca href=\"http://www.picanrestaurant.com/\">Picán\u003c/a> and \u003ca href=\"http://www.plumoakland.com/\">Plum\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.eandjbbq.com/\">Everett & Jones\u003c/a> has serious BBQ, which I highly recommend.\u003c/p>\n\u003cp>\u003ca href=\"http://piedmontgrocery.com/\">Piedmont Grocery\u003c/a>, is a really nice \"one shotter\" chain. People don’t realize but they carry just about everything, even though it doesn't look very big: organics and specialty and also more unusual things as well as regular grocery store stuff.\u003c/p>\n\u003cp>There’s an amazing \u003ca href=\"http://www.yelp.com/biz/natures-best-foods-oakland\">Nature’s Best Foods\u003c/a> on Jackson and 14th halfway between downtown and Lake Merritt -- they have bike racks, are very friendly and have kombucha. That’s always the test, “Do they have kombucha?” \u003c/p>\n\u003cp>Anyone who hasn’t been a part of Oakland's food fabulousity, come on down! We don’t have an old school Kosher deli. If anyone needs contacts, give me a call. Same for food manufacturing: we can help people find manufacturing zoned buildings and tax enterprise credits. If you’re making tofu, cheese, whatever. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Are you Jewish? How and where do you celebrate the holidays?\u003c/strong>\u003cbr>\nKaplan: Yes. I celebrate them in a variety of different places. This year we did a prayer service in the woods. I grew up in an Orthodox community and I teach Torah kind of anywhere I go. Oakland has more congregations per capita than any other city west of Mississippi. That’s a really powerful thing -- our faith based communities. There’s a wonderful opportunity to share in that with other churches and community. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Both in East Oakland \u003ca href=\"http://www.actsfullgospel.org/\">Acts Full Gospel church\u003c/a> and \u003ca href=\"https://www.allen-temple.org/\">Allen Temple Baptist church\u003c/a> work with people coming out of prison to recover their lives, get counseling, get placed in food industry, in construction. That’s a really important part in how we’ll succeed going forward. Disparate imprisonment is one of the most stark expressions of racial injustice and it is destroying people’s lives and families. We need to not be sending people to prison in the first place when they’re not a threat and we also need to work with these programs to help them get jobs and rebuild their lives. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pop-Up Cafe Rice Paper Scissors Share their Vision (Video)",
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"content": "\u003cp>Small food business partners Valerie Luu & Katie Kwan of \u003ca href=\"http://www.ricepaperscissors.com/\">Rice Paper Scissors\u003c/a>, a pop-up cafe serving Vietnamese food located in San Francisco, share their vision: integrating their eastern culinary heritage with the trending western street food culture.\u003c/p>\n\u003cfigure id=\"attachment_51970\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/rice-paper-scissors560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/rice-paper-scissors560.jpg\" alt=\"Rice Paper Scissors - Valerie Luu and Katie Kwan\" title=\"Rice Paper Scissors - Valerie Luu and Katie Kwan\" width=\"560\" height=\"308\" class=\"size-full wp-image-51970\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rice Paper Scissors - Valerie Luu and Katie Kwan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.ricepaperscissors.com/\">Rice Paper Scissors\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ricepapersf\">@ricepapersf\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ricepaperscissors\">Rice Paper Scissors\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"soldout": {
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