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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/CP712-group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/CP712-group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 712 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 712 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50606\">\u003c/a>\u003cbr>\n\u003cem>Guests Andrea Kissack, KQED Science Editor; Raj Mathai, News Anchor; Thuy Vu, Journalist / Program Host and host Leslie Sbrocco taping episode 712 of Check, Please! Bay Area at KQED.\u003c/em>\u003cbr>\n\u003cstrong>Photos: Wendy Goodfriend\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 12 (712) airs Thursday November 1 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7860\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The twelfth and final episode of Season 7 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7868\">Roti Indian Bistro\u003c/a> (Burlingame), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7877\">Chop Bar\u003c/a> (Oakland) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7890\">Park Tavern\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/CP712-group560b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/CP712-group560b.jpg\" alt=\"Guests and host Leslie Sbrocco in greenroom after taping episode 712 of Check, Please! Bay Area at KQED.\" title=\"Guests and host Leslie Sbrocco in greenroom after taping episode 712 of Check, Please! Bay Area at KQED.\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50608\">\u003c/a>\u003cbr>\n\u003cem>Guests and host Leslie Sbrocco in green room after taping episode 712 of Check, Please! Bay Area at KQED.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Pinot Envy:\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/nJIOfMyDk90\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\n",
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"disqusTitle": "Halloween Treats: Sweet & Savory Pumpkin Recipes, Homemade Halloween Candy, Day of the Dead Events",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\">\u003cimg class=\"alignnone size-full wp-image-50170\" title=\"skulls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\" alt=\"skulls\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Day of the Dead skulls. Photo: Anna Mindess\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Halloween\">Happy Halloween!\u003c/a> It's going to be a crazy day for black and orange, adding a fabulous Giants parade for our hometown World Series winners on top of San Francisco's favorite holiday. So, if you need some inspiration for celebrating Halloween in style, we've got lots of recipes for you. From pumpkin bread to pumpkin whoopee pies to spicy goat stew served in a pumpkin, there's something spookily delicious for everyone!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/27/trick-or-treat-homemade-halloween-candy/\">Trick or Treat: Homemade Halloween Candy\u003c/a>\u003cbr>\nHey, DIY-ers: Who says candy bars only come from the store? Join Stephanie Hua as she makes her own junk-free Twixt bars at home!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/27/trick-or-treat-homemade-halloween-candy/\">\u003cimg class=\"alignnone size-full wp-image-18030\" title=\"Twixt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-4.jpg\" alt=\"Twixt\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Twixt (Photo Credit: Chow.com)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/17/pumpkin-toffee-cookies/\">Pumpkin Toffee Cookies\u003c/a>\u003cbr>\nPumpkin butter gives these cookies a rich autumn flavor, without sacrificing that satisfying cookie crunch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/17/pumpkin-toffee-cookies/\">\u003cimg class=\"alignnone size-full wp-image-50043\" title=\"pumpkin toffee cookies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-11.jpg\" alt=\"pumpkin toffee cookies\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Toffee Cookies. Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/20/pumpkin-doughnut-holes/\">Pumpkin Doughnut Holes\u003c/a> Having a Halloween get-together? Get over your fear of frying with these easy-to-make pumpkin doughnuts, served with a pitcher of fresh-pressed apple cider.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/20/pumpkin-doughnut-holes/\">\u003cimg class=\"alignnone size-full wp-image-50248\" title=\"Pumpkin Donut Holes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes560.jpg\" alt=\"Pumpkin Donut Holes\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Donut Holes. Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">Pumpkin Whoopsie Pies\u003c/a> Trying to make crunchy pumpkin cookies, Stephanie Hua ends up with soft, cakey ones, which turn out to be just right when sandwiched with pumpkin cream cheese icing and rolled in toffee bits.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">\u003cimg class=\"alignnone size-full wp-image-36124\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"pumpkin toffee whoopie pies\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Whoopie! Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/31/halloween-pumpkin-stew/\">Halloween Pumpkin Stew\u003c/a> Craving something savory? How about \u003ca href=\"http://en.wikipedia.org/wiki/Chupacabra\">Chupacabra\u003c/a> Stew? Serve up this festively spooky centerpiece of goat (or lamb) stew baked in a pumpkin.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/31/halloween-pumpkin-stew/\">\u003cimg class=\"alignnone size-full wp-image-18204\" title=\"halloween pumpkin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/halloween-pumpkin.jpg\" alt=\"halloween pumpkin\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/03/butternut-squash-soup-with-gingerbread-and-brown-butter/\">Butternut Squash Soup with Gingerbread and Brown Butter\u003c/a> An elegant starter from Stephanie Hua, inspired by Thomas Keller's Bouchon cookbook, flavored with sage and browned butter and topped with a sweet-savory gingerbread crouton.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/03/butternut-squash-soup-with-gingerbread-and-brown-butter/\">\u003cimg class=\"alignnone size-full wp-image-18241\" title=\"Butternut Squash Soup with Gingerbread and Brown Butter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-3.jpg\" alt=\"Butternut Squash Soup with Gingerbread and Brown Butter\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Butternut Squash Soup with Gingerbread and Brown Butter. Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/23/pumpkin-bread-2/\">Pumpkin Bread\u003c/a>\u003cbr>\nDiane Santoro Lincoln offers an easy recipe for pumpkin quick bread, just right for breakfast on Halloween morning.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/23/pumpkin-bread-2/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/pumpkin-bread.jpg\" alt=\"pumpkin bread\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin bread. Photo: Denise Santoro Lincoln\u003c/em>\u003c/p>\n\u003cp>Jerry James Stone created a frightening yet instructive video on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/29/how-to-carve-a-pumpkin/\">How To Carve A Pumpkin\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/29/how-to-carve-a-pumpkin/\">\u003cimg class=\"alignnone size-full wp-image-50523\" title=\"Jack O Lantern\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\" alt=\"Jack O Lantern\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/19/celebrate-day-of-the-dead-with-sugar-skulls-and-pan-de-muerto/\">Celebrate Day of the Dead with Sugar Skulls and Pan de Muerto\u003c/a> Here in the Bay Area, the celebration of all things spooky and skeletal doesn't end with Halloween. Anna Mindess rounds up her favorite spots for celebrating the Mexican-inspired Day of the Day (Dia de los Muertos) holiday with sugar skulls and sweet \u003cem>pan de muerto\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-50163\" title=\"skulls bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\" alt=\"skulls bakery\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Sugar Skulls from Berkeley's Casa Latina Bakery. Photo: Anna Mindess\u003c/em>\u003c/p>\n\n",
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"excerpt": "Looking for spooky inspiration for your Halloween table? Enjoy our holiday round-up of all things pumpkin-y and Halloween-y. They're scarily delicious! ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\">\u003cimg class=\"alignnone size-full wp-image-50170\" title=\"skulls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\" alt=\"skulls\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Day of the Dead skulls. Photo: Anna Mindess\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Halloween\">Happy Halloween!\u003c/a> It's going to be a crazy day for black and orange, adding a fabulous Giants parade for our hometown World Series winners on top of San Francisco's favorite holiday. So, if you need some inspiration for celebrating Halloween in style, we've got lots of recipes for you. From pumpkin bread to pumpkin whoopee pies to spicy goat stew served in a pumpkin, there's something spookily delicious for everyone!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/27/trick-or-treat-homemade-halloween-candy/\">Trick or Treat: Homemade Halloween Candy\u003c/a>\u003cbr>\nHey, DIY-ers: Who says candy bars only come from the store? Join Stephanie Hua as she makes her own junk-free Twixt bars at home!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/27/trick-or-treat-homemade-halloween-candy/\">\u003cimg class=\"alignnone size-full wp-image-18030\" title=\"Twixt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-4.jpg\" alt=\"Twixt\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Twixt (Photo Credit: Chow.com)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/17/pumpkin-toffee-cookies/\">Pumpkin Toffee Cookies\u003c/a>\u003cbr>\nPumpkin butter gives these cookies a rich autumn flavor, without sacrificing that satisfying cookie crunch.\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/2012/10/17/pumpkin-toffee-cookies/\">\u003cimg class=\"alignnone size-full wp-image-50043\" title=\"pumpkin toffee cookies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-11.jpg\" alt=\"pumpkin toffee cookies\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Toffee Cookies. Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/20/pumpkin-doughnut-holes/\">Pumpkin Doughnut Holes\u003c/a> Having a Halloween get-together? Get over your fear of frying with these easy-to-make pumpkin doughnuts, served with a pitcher of fresh-pressed apple cider.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/20/pumpkin-doughnut-holes/\">\u003cimg class=\"alignnone size-full wp-image-50248\" title=\"Pumpkin Donut Holes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes560.jpg\" alt=\"Pumpkin Donut Holes\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Donut Holes. Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">Pumpkin Whoopsie Pies\u003c/a> Trying to make crunchy pumpkin cookies, Stephanie Hua ends up with soft, cakey ones, which turn out to be just right when sandwiched with pumpkin cream cheese icing and rolled in toffee bits.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">\u003cimg class=\"alignnone size-full wp-image-36124\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"pumpkin toffee whoopie pies\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Whoopie! Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/31/halloween-pumpkin-stew/\">Halloween Pumpkin Stew\u003c/a> Craving something savory? How about \u003ca href=\"http://en.wikipedia.org/wiki/Chupacabra\">Chupacabra\u003c/a> Stew? Serve up this festively spooky centerpiece of goat (or lamb) stew baked in a pumpkin.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/31/halloween-pumpkin-stew/\">\u003cimg class=\"alignnone size-full wp-image-18204\" title=\"halloween pumpkin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/halloween-pumpkin.jpg\" alt=\"halloween pumpkin\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/03/butternut-squash-soup-with-gingerbread-and-brown-butter/\">Butternut Squash Soup with Gingerbread and Brown Butter\u003c/a> An elegant starter from Stephanie Hua, inspired by Thomas Keller's Bouchon cookbook, flavored with sage and browned butter and topped with a sweet-savory gingerbread crouton.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/03/butternut-squash-soup-with-gingerbread-and-brown-butter/\">\u003cimg class=\"alignnone size-full wp-image-18241\" title=\"Butternut Squash Soup with Gingerbread and Brown Butter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-3.jpg\" alt=\"Butternut Squash Soup with Gingerbread and Brown Butter\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Butternut Squash Soup with Gingerbread and Brown Butter. Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/23/pumpkin-bread-2/\">Pumpkin Bread\u003c/a>\u003cbr>\nDiane Santoro Lincoln offers an easy recipe for pumpkin quick bread, just right for breakfast on Halloween morning.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/23/pumpkin-bread-2/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/pumpkin-bread.jpg\" alt=\"pumpkin bread\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin bread. Photo: Denise Santoro Lincoln\u003c/em>\u003c/p>\n\u003cp>Jerry James Stone created a frightening yet instructive video on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/29/how-to-carve-a-pumpkin/\">How To Carve A Pumpkin\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/29/how-to-carve-a-pumpkin/\">\u003cimg class=\"alignnone size-full wp-image-50523\" title=\"Jack O Lantern\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\" alt=\"Jack O Lantern\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/19/celebrate-day-of-the-dead-with-sugar-skulls-and-pan-de-muerto/\">Celebrate Day of the Dead with Sugar Skulls and Pan de Muerto\u003c/a> Here in the Bay Area, the celebration of all things spooky and skeletal doesn't end with Halloween. Anna Mindess rounds up her favorite spots for celebrating the Mexican-inspired Day of the Day (Dia de los Muertos) holiday with sugar skulls and sweet \u003cem>pan de muerto\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-50163\" title=\"skulls bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\" alt=\"skulls bakery\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Sugar Skulls from Berkeley's Casa Latina Bakery. Photo: Anna Mindess\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Local Experts Dish on the Art of Pickled Peppers",
"title": "Local Experts Dish on the Art of Pickled Peppers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-9.jpg\">\u003cimg class=\"alignnone size-full wp-image-50396\" title=\"Jarred SF Brines version of the classic taqueria pickles. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-9.jpg\" alt=\"Jarred SF Brines version of the classic taqueria pickles. Photo: Joseph Wrye\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>Jarred SF Brine’s version of the classic taquería pickles, made with red and green jalapeños, red onion and carrots.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>All Photos: Joseph Wrye\u003c/strong>\u003c/p>\n\u003cp>My boyfriend and his green thumb managed to coax nearly a dozen heirloom tomato plants into growing well over six feet tall in our often-chilly backyard in San Francisco.\u003c/p>\n\u003cp>We've eaten those tomatoes as fast as they ripened, but the 12 hot pepper plants growing alongside them required a bit more thought.\u003c/p>\n\u003cp>Hot sauce has become my go-to plan when I come across a nice batch of hot peppers. This year I was also pulled in another direction, intrigued by a new crop of local food entrepreneurs who've launched businesses focused on pickling and preserving.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I turned to the nice people behind \u003ca href=\"http://www.emmyspicklesandjams.com/\">Emmy's Pickles and Jams\u003c/a>, \u003ca href=\"http://jarredsf.com/\">Jarred SF Brine\u003c/a> and \u003ca href=\"http://www.pauliespickling.com/Paulies_Plickling/menu.html\">Paulie's Pickling\u003c/a> for advice and they served up loads of tips on preserving peppers so we can continue eating them long after the season ends. Each of them makes a version of pickled jalapeños, some inspired by the classic blend found at taquerías throughout the Mission District.\u003c/p>\n\u003cblockquote>\u003cp>\"Jalapeño-carrot was one of the first products we started with,\" says Emmy Moore, who co-founded Emmy's in 2010. \"We used to be based in the Mission and wanted to do something that spoke to that community.\"\u003c/p>\u003c/blockquote>\n\u003cp>She ran through six trials before settling on her final recipe, which includes whole jalapeños, carrots and black pepper. Emiliana Puyana of Jarred uses a base recipe of sliced red and green jalapeños, carrots and red onion, but admits she never stops trying to perfect her formula.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-50397\" title=\"Red and green jalapenos. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-1.jpg\" alt=\"Red and green jalapenos. Photo: Joseph Wrye\" width=\"560\">\u003cbr>\n\u003cem>Red and green jalapeños share the spotlight in Jarred SF Brine’s pickled pepper medley.\u003c/em>\u003c/p>\n\u003cp>\"They are super yummy and delicious, spicy and can go on pretty much anything -- a sandwich, taco, salad, you name it,\" says Puyana, who began selling pickled products in late 2011.\u003c/p>\n\u003cp>The process they each use is basically the same: They sanitize canning jars before stuffing them with cleaned vegetables. The vegetables are covered with a hot brine of vinegar, water, salt, aromatics and possibly sugar. The lids are sealed tightly and submerged in boiling water. Paul Ashby of Paulie's Pickling, however, skips the canning process and instead refrigerates the pickled peppers immediately after adding the brine, which he believes helps the vegetables to retain their texture.\u003c/p>\n\u003cp>The same process may be used with pickling sweet peppers and other vegetables, though the recipe would differ. Moore and Ashby only pickle hot peppers, but Puyana also sells a grilled corn and sweet pepper combo made with sweeter brine kicked up with chili flakes.\u003c/p>\n\u003cp>It's important to taste peppers beforehand because the heat level may vary, especially later in the season when they seem to get hotter.\u003c/p>\n\u003cblockquote>\u003cp>\"One may taste like a green pepper, one may set your mouth on fire,\" Ashby says. \"Find out what the flavor is like, and if there isn't enough heat, add dried peppers to get a consistent heat throughout the product. That's a good way to get it to the heat you want without effecting the flavor.\"\u003c/p>\u003c/blockquote>\n\u003cp>The vegetables should be processed when they are as ripe as possible. In other words, don't wait until the peppers are about to turn before breaking out the canning jars.\u003c/p>\n\u003cp>\"Use the freshest stuff possible,\" Moore says. \"You want it to be crisp, fresh.\"\u003c/p>\n\u003cp>Ashby recommends local farmers' markets as the top source for fresh vegetables. Keep an eye out right now for end-of-season peppers at farmers’ markets throughout the Bay Area.\u003c/p>\n\u003cp>\"That's always your best bet,\" he says. \"Things start to break down, become mushy, and as they deteriorate you get off flavors. One off flavor and that could ruin the whole batch.\"\u003c/p>\n\u003cp>Puyana recommends using medium, fleshy peppers for pickling that won't disintegrate over time, such as jalapeño, serrano, bell, gypsy, banana, cherry and piquillo peppers. Padrón and shishito peppers may be too delicate, she said, while hotter peppers, such as habanero and cayenne, may be used to enhance recipes but are often too hot for most people to eat on their own.\u003c/p>\n\u003cp>When it comes to pickling, cleanliness and sanitation are key, Ashby says.\u003c/p>\n\u003cp>\"You have to be super vigilant about how clean you are,\" Ashby says. \"There are a lot of rules you have to stick to.\"\u003c/p>\n\u003cp>Make sure the brine completely covers the vegetables but leave a little bit of \"head space\" so you can create a seal, Moore says. Or you can take Ashby's cue and simply store the vegetables and brine in a container in the fridge.\u003c/p>\n\u003cp>One last thing: don't throw out that pickling juice. It can be reused in several ways, such as adding some punch to salsa or a Bloody Mary.\u003c/p>\n\u003cp>\"Throw more peppers in it, wait a week or two and they will be pickled again,\" Moore says. \"The brine will become infused with pepper flavor. It's good for meat marinades and you don't have to worry about bacteria.\"\u003c/p>\n\u003cp>\u003cstrong>Recipe: Jarred SF Brine’s Pickled Jalapeños\u003c/strong>\u003cbr>\nYields: 2 16 oz. jars\u003c/p>\n\u003cp>\u003cstrong>Preparing the Jars:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Fill a large pot with water and bring it to a boil, making sure that the pot is large enough to hold the filled jars. Do not overfill the pot because the water level will rise when the jars are submerged.\u003c/li>\n\u003cli>Place the empty jars in the boiling water for one minute.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-2.jpg\">\u003cimg class=\"alignnone size-full wp-image-50398\" title=\"Submerge the jars in boiling water. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-2.jpg\" alt=\"Submerge the jars in boiling water. Photo: Joseph Wrye\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>Submerge the jars in boiling water\u003c/em>\u003c/li>\n\u003cli>Remove the jars with a pair of tongs.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-peppers-3-recropped.jpg\">\u003cimg class=\"alignnone size-full wp-image-50503\" title=\"Remove jars from pot with tongs. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-peppers-3-recropped.jpg\" alt=\"Remove jars from pot with tongs. Photo: Joseph Wrye\" width=\"400\">\u003c/a>\u003cbr>\n\u003cem>Carefully remove canning jars from pot.\u003c/em>\u003c/li>\n\u003cli>Place upside down on a counter lined with parchment paper.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-4.jpg\">\u003cimg class=\"alignnone size-full wp-image-50399\" title=\"Set sanitized jars aside on parchment paper until ready to use. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-4.jpg\" alt=\"Set sanitized jars aside on parchment paper until ready to use. Photo: Joseph Wrye\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>Set sanitized jars aside on parchment paper until ready to use.\u003c/em>\u003c/li>\n\u003cli>Repeat this step with the lids.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Vegetables\u003c/strong>\u003cbr>\n\u003cem>Ingredients:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>7 jalapeños, a mix of red and green, sliced into 1/4-inch coins (should yield about 2 cups)\u003c/li>\n\u003cli>1/2 cup thinly sliced carrot (approximately 1 medium carrot; use a mandoline if possible)\u003c/li>\n\u003cli>1/2 cup thinly sliced red onion rings (approximately 1/2 of a small red onion; use a mandoline if possible)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Instructions:\u003c/em>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Combine all ingredients in a bowl and mix, wearing gloves if mixing by hand. The yield should be roughly 3 cups of vegetables.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-6.jpg\">\u003cimg class=\"alignnone size-full wp-image-50401\" title=\"Red and green jalapenos, red onion and carrot are ready to be jarred and pickled. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-6.jpg\" alt=\"Red and green jalapenos, red onion and carrot are ready to be jarred and pickled. Photo: Joseph Wrye\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>Red and green jalapeños, red onion and carrot are ready to be jarred and pickled.\u003c/em>\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>For the Brine\u003c/strong>\u003cbr>\n\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 1/4 cup white wine vinegar\u003cbr>\n1 1/4 cup water\u003cbr>\n2 tablespoons salt\u003cbr>\n2 tablespoons sugar\u003cbr>\n1 teaspoon fennel seed\u003cbr>\n1 teaspoon coriander seed\u003cbr>\n1/2 teaspoon black peppercorns\u003cbr>\n2 sprigs of fresh Mexican oregano\u003c/p>\n\u003cp>\u003cem>Instructions:\u003c/em>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Combine all ingredients except the oregano in a stainless steel pot and bring to a boil.\u003cimg class=\"alignnone size-full wp-image-50402\" title=\"Hot brine includes white wine vinegar, salt, sugar and aromatics. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-7.jpg\" alt=\"Hot brine includes white wine vinegar, salt, sugar and aromatics. Photo: Joseph Wrye\" width=\"560\">\u003cbr>\n\u003cem>This hot brine includes white wine vinegar, salt, sugar and aromatics.\u003c/em>\u003c/li>\n\u003cli>Place one spring of oregano in the bottom of each jar. Fill the jars with the prepared vegetables (each jar holds about 1 1/2 cups).\u003cimg class=\"alignnone size-full wp-image-50405\" title=\"Pack vegetables snugly into jars. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-8.jpg\" alt=\"Pack vegetables snugly into jars. Photo: Joseph Wrye\" width=\"400\">\u003cbr>\n\u003cem>Pack vegetables snugly into jars, but leave enough room that will allow the brine to penetrate.\u003c/em>\u003c/li>\n\u003cli>Strain the brine into a measuring cup and pour over the vegetables. Make sure to leave a 1/4 of an inch of space and place the lid on securely. The jar is now ready to be processed.\u003c/li>\n\u003cli>Completely submerge the jar into the pot of boiling water for 3 minutes. Remove the jar from the water with tongs and let cool at room temperature.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-10.jpg\">\u003cimg class=\"alignnone size-full wp-image-50403\" title=\"Boiling the jars helps to create a tight seal and kill any lurking bacteria. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-10.jpg\" alt=\"Boiling the jars helps to create a tight seal and kill any lurking bacteria. Photo: Joseph Wrye\" width=\"400\">\u003c/a>\u003cbr>\n\u003cem>Boiling the jars helps to create a tight seal and kill any lurking bacteria.\u003c/em>\u003c/li>\n\u003cli>The pickles will be ready to eat in 10 days.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Resources recommended by the pickling experts in this story:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>\u003ca href=\"http://www.amazon.com/Ball-Blue-Book-Guide-Preserving/dp/0972753702\">Ball Blue Book Guide to Preserving\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/Tart-Sweet-Canning-Pickling-Recipes/dp/1605293822\">Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/Preservation-Kitchen-Cooking-Preserves-Aigre-doux/dp/1607741008\">The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/Canning-New-Generation-Flavors-Modern/dp/1584798645\">Canning for the New Generation: Bold, Fresh Flavors for the Modern Pantry\u003c/a>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Are you feeling sad that the local pepper season is drawing to a close? Don't be. The owners of Emmy's Pickles and Jams, Jarred SF Brine and Paulie's Pickling show how a little vinegar, salt and aromatics will let you enjoy those late-season jalapenos and serranos well into the winter.",
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"description": "Are you feeling sad that the local pepper season is drawing to a close? Don't be. The owners of Emmy's Pickles and Jams, Jarred SF Brine and Paulie's Pickling show how a little vinegar, salt and aromatics will let you enjoy those late-season jalapenos and serranos well into the winter.",
"title": "Local Experts Dish on the Art of Pickled Peppers | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-9.jpg\">\u003cimg class=\"alignnone size-full wp-image-50396\" title=\"Jarred SF Brines version of the classic taqueria pickles. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-9.jpg\" alt=\"Jarred SF Brines version of the classic taqueria pickles. Photo: Joseph Wrye\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>Jarred SF Brine’s version of the classic taquería pickles, made with red and green jalapeños, red onion and carrots.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>All Photos: Joseph Wrye\u003c/strong>\u003c/p>\n\u003cp>My boyfriend and his green thumb managed to coax nearly a dozen heirloom tomato plants into growing well over six feet tall in our often-chilly backyard in San Francisco.\u003c/p>\n\u003cp>We've eaten those tomatoes as fast as they ripened, but the 12 hot pepper plants growing alongside them required a bit more thought.\u003c/p>\n\u003cp>Hot sauce has become my go-to plan when I come across a nice batch of hot peppers. This year I was also pulled in another direction, intrigued by a new crop of local food entrepreneurs who've launched businesses focused on pickling and preserving.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I turned to the nice people behind \u003ca href=\"http://www.emmyspicklesandjams.com/\">Emmy's Pickles and Jams\u003c/a>, \u003ca href=\"http://jarredsf.com/\">Jarred SF Brine\u003c/a> and \u003ca href=\"http://www.pauliespickling.com/Paulies_Plickling/menu.html\">Paulie's Pickling\u003c/a> for advice and they served up loads of tips on preserving peppers so we can continue eating them long after the season ends. Each of them makes a version of pickled jalapeños, some inspired by the classic blend found at taquerías throughout the Mission District.\u003c/p>\n\u003cblockquote>\u003cp>\"Jalapeño-carrot was one of the first products we started with,\" says Emmy Moore, who co-founded Emmy's in 2010. \"We used to be based in the Mission and wanted to do something that spoke to that community.\"\u003c/p>\u003c/blockquote>\n\u003cp>She ran through six trials before settling on her final recipe, which includes whole jalapeños, carrots and black pepper. Emiliana Puyana of Jarred uses a base recipe of sliced red and green jalapeños, carrots and red onion, but admits she never stops trying to perfect her formula.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-50397\" title=\"Red and green jalapenos. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-1.jpg\" alt=\"Red and green jalapenos. Photo: Joseph Wrye\" width=\"560\">\u003cbr>\n\u003cem>Red and green jalapeños share the spotlight in Jarred SF Brine’s pickled pepper medley.\u003c/em>\u003c/p>\n\u003cp>\"They are super yummy and delicious, spicy and can go on pretty much anything -- a sandwich, taco, salad, you name it,\" says Puyana, who began selling pickled products in late 2011.\u003c/p>\n\u003cp>The process they each use is basically the same: They sanitize canning jars before stuffing them with cleaned vegetables. The vegetables are covered with a hot brine of vinegar, water, salt, aromatics and possibly sugar. The lids are sealed tightly and submerged in boiling water. Paul Ashby of Paulie's Pickling, however, skips the canning process and instead refrigerates the pickled peppers immediately after adding the brine, which he believes helps the vegetables to retain their texture.\u003c/p>\n\u003cp>The same process may be used with pickling sweet peppers and other vegetables, though the recipe would differ. Moore and Ashby only pickle hot peppers, but Puyana also sells a grilled corn and sweet pepper combo made with sweeter brine kicked up with chili flakes.\u003c/p>\n\u003cp>It's important to taste peppers beforehand because the heat level may vary, especially later in the season when they seem to get hotter.\u003c/p>\n\u003cblockquote>\u003cp>\"One may taste like a green pepper, one may set your mouth on fire,\" Ashby says. \"Find out what the flavor is like, and if there isn't enough heat, add dried peppers to get a consistent heat throughout the product. That's a good way to get it to the heat you want without effecting the flavor.\"\u003c/p>\u003c/blockquote>\n\u003cp>The vegetables should be processed when they are as ripe as possible. In other words, don't wait until the peppers are about to turn before breaking out the canning jars.\u003c/p>\n\u003cp>\"Use the freshest stuff possible,\" Moore says. \"You want it to be crisp, fresh.\"\u003c/p>\n\u003cp>Ashby recommends local farmers' markets as the top source for fresh vegetables. Keep an eye out right now for end-of-season peppers at farmers’ markets throughout the Bay Area.\u003c/p>\n\u003cp>\"That's always your best bet,\" he says. \"Things start to break down, become mushy, and as they deteriorate you get off flavors. One off flavor and that could ruin the whole batch.\"\u003c/p>\n\u003cp>Puyana recommends using medium, fleshy peppers for pickling that won't disintegrate over time, such as jalapeño, serrano, bell, gypsy, banana, cherry and piquillo peppers. Padrón and shishito peppers may be too delicate, she said, while hotter peppers, such as habanero and cayenne, may be used to enhance recipes but are often too hot for most people to eat on their own.\u003c/p>\n\u003cp>When it comes to pickling, cleanliness and sanitation are key, Ashby says.\u003c/p>\n\u003cp>\"You have to be super vigilant about how clean you are,\" Ashby says. \"There are a lot of rules you have to stick to.\"\u003c/p>\n\u003cp>Make sure the brine completely covers the vegetables but leave a little bit of \"head space\" so you can create a seal, Moore says. Or you can take Ashby's cue and simply store the vegetables and brine in a container in the fridge.\u003c/p>\n\u003cp>One last thing: don't throw out that pickling juice. It can be reused in several ways, such as adding some punch to salsa or a Bloody Mary.\u003c/p>\n\u003cp>\"Throw more peppers in it, wait a week or two and they will be pickled again,\" Moore says. \"The brine will become infused with pepper flavor. It's good for meat marinades and you don't have to worry about bacteria.\"\u003c/p>\n\u003cp>\u003cstrong>Recipe: Jarred SF Brine’s Pickled Jalapeños\u003c/strong>\u003cbr>\nYields: 2 16 oz. jars\u003c/p>\n\u003cp>\u003cstrong>Preparing the Jars:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Fill a large pot with water and bring it to a boil, making sure that the pot is large enough to hold the filled jars. Do not overfill the pot because the water level will rise when the jars are submerged.\u003c/li>\n\u003cli>Place the empty jars in the boiling water for one minute.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-2.jpg\">\u003cimg class=\"alignnone size-full wp-image-50398\" title=\"Submerge the jars in boiling water. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-2.jpg\" alt=\"Submerge the jars in boiling water. Photo: Joseph Wrye\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>Submerge the jars in boiling water\u003c/em>\u003c/li>\n\u003cli>Remove the jars with a pair of tongs.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-peppers-3-recropped.jpg\">\u003cimg class=\"alignnone size-full wp-image-50503\" title=\"Remove jars from pot with tongs. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-peppers-3-recropped.jpg\" alt=\"Remove jars from pot with tongs. Photo: Joseph Wrye\" width=\"400\">\u003c/a>\u003cbr>\n\u003cem>Carefully remove canning jars from pot.\u003c/em>\u003c/li>\n\u003cli>Place upside down on a counter lined with parchment paper.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-4.jpg\">\u003cimg class=\"alignnone size-full wp-image-50399\" title=\"Set sanitized jars aside on parchment paper until ready to use. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-4.jpg\" alt=\"Set sanitized jars aside on parchment paper until ready to use. Photo: Joseph Wrye\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>Set sanitized jars aside on parchment paper until ready to use.\u003c/em>\u003c/li>\n\u003cli>Repeat this step with the lids.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Vegetables\u003c/strong>\u003cbr>\n\u003cem>Ingredients:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>7 jalapeños, a mix of red and green, sliced into 1/4-inch coins (should yield about 2 cups)\u003c/li>\n\u003cli>1/2 cup thinly sliced carrot (approximately 1 medium carrot; use a mandoline if possible)\u003c/li>\n\u003cli>1/2 cup thinly sliced red onion rings (approximately 1/2 of a small red onion; use a mandoline if possible)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Instructions:\u003c/em>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Combine all ingredients in a bowl and mix, wearing gloves if mixing by hand. The yield should be roughly 3 cups of vegetables.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-6.jpg\">\u003cimg class=\"alignnone size-full wp-image-50401\" title=\"Red and green jalapenos, red onion and carrot are ready to be jarred and pickled. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-6.jpg\" alt=\"Red and green jalapenos, red onion and carrot are ready to be jarred and pickled. Photo: Joseph Wrye\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>Red and green jalapeños, red onion and carrot are ready to be jarred and pickled.\u003c/em>\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>For the Brine\u003c/strong>\u003cbr>\n\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 1/4 cup white wine vinegar\u003cbr>\n1 1/4 cup water\u003cbr>\n2 tablespoons salt\u003cbr>\n2 tablespoons sugar\u003cbr>\n1 teaspoon fennel seed\u003cbr>\n1 teaspoon coriander seed\u003cbr>\n1/2 teaspoon black peppercorns\u003cbr>\n2 sprigs of fresh Mexican oregano\u003c/p>\n\u003cp>\u003cem>Instructions:\u003c/em>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Combine all ingredients except the oregano in a stainless steel pot and bring to a boil.\u003cimg class=\"alignnone size-full wp-image-50402\" title=\"Hot brine includes white wine vinegar, salt, sugar and aromatics. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-7.jpg\" alt=\"Hot brine includes white wine vinegar, salt, sugar and aromatics. Photo: Joseph Wrye\" width=\"560\">\u003cbr>\n\u003cem>This hot brine includes white wine vinegar, salt, sugar and aromatics.\u003c/em>\u003c/li>\n\u003cli>Place one spring of oregano in the bottom of each jar. Fill the jars with the prepared vegetables (each jar holds about 1 1/2 cups).\u003cimg class=\"alignnone size-full wp-image-50405\" title=\"Pack vegetables snugly into jars. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-8.jpg\" alt=\"Pack vegetables snugly into jars. Photo: Joseph Wrye\" width=\"400\">\u003cbr>\n\u003cem>Pack vegetables snugly into jars, but leave enough room that will allow the brine to penetrate.\u003c/em>\u003c/li>\n\u003cli>Strain the brine into a measuring cup and pour over the vegetables. Make sure to leave a 1/4 of an inch of space and place the lid on securely. The jar is now ready to be processed.\u003c/li>\n\u003cli>Completely submerge the jar into the pot of boiling water for 3 minutes. Remove the jar from the water with tongs and let cool at room temperature.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-10.jpg\">\u003cimg class=\"alignnone size-full wp-image-50403\" title=\"Boiling the jars helps to create a tight seal and kill any lurking bacteria. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-10.jpg\" alt=\"Boiling the jars helps to create a tight seal and kill any lurking bacteria. Photo: Joseph Wrye\" width=\"400\">\u003c/a>\u003cbr>\n\u003cem>Boiling the jars helps to create a tight seal and kill any lurking bacteria.\u003c/em>\u003c/li>\n\u003cli>The pickles will be ready to eat in 10 days.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\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>Resources recommended by the pickling experts in this story:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>\u003ca href=\"http://www.amazon.com/Ball-Blue-Book-Guide-Preserving/dp/0972753702\">Ball Blue Book Guide to Preserving\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/Tart-Sweet-Canning-Pickling-Recipes/dp/1605293822\">Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/Preservation-Kitchen-Cooking-Preserves-Aigre-doux/dp/1607741008\">The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/Canning-New-Generation-Flavors-Modern/dp/1584798645\">Canning for the New Generation: Bold, Fresh Flavors for the Modern Pantry\u003c/a>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp711group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 711 of Check, Please! Bay Area at KQED.\" title=\"Guests and host Leslie Sbrocco taping episode 711 of Check, Please! Bay Area at KQED.\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50365\">\u003cbr>\n\u003cem>Guests and host Leslie Sbrocco taping episode 711 of Check, Please! Bay Area at KQED.\u003c/em>\u003cbr>\n\u003cstrong>Photo: Kenrick Mercado\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 11 (711) airs Thursday October 25 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7737\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The eleventh episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7744\">Bella Trattoria\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7750\">Outerlands\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7754\">Greens Restaurant\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Port:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/CLQeeH_1IgM\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/BABjose-garces_Headshot.jpg\" alt=\"Jose Garces. Photo credit: Jason Varney\" title=\"Jose Garces. Photo credit: Jason Varney\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-50376\">\u003cbr>\n\u003cem>Chef Jose Garces. Photo credit: Jason Varney\u003c/em>\u003c/p>\n\u003cp>Iron Chef fans, you may want to keep those peepers on high alert. This week, the Bay Area hosts \u003ca href=\"http://en.wikipedia.org/wiki/Iron_Chef_America#The_Iron_Chefs\">Iron Chef\u003c/a> and \u003ca href=\"http://www.jamesbeard.org/blog/menu-jose-garces\">James Beard\u003c/a> Award-winning Chef \u003ca href=\"http://www.garcesgroup.com/\">Jose Garces\u003c/a>, who will be in San Francisco touting his second book, \u003cem>\u003ca href=\"http://www.amazon.com/The-Latin-Road-Home-Savoring/dp/1891105493\">Latin Road Home: Savoring the Foods of Ecuador, Spain, Cuba, Mexico, and Peru\u003c/a>\u003c/em>. The book is a \"travelogue and literary food memoir\" with chapters and recipes from each country. Many of his recipes have ingredients that can be found in, say, your favorite Mission bodega, and Garces gives tips on ingredients for newbies. Garces authored his first cookbook, \u003cem>Latin Evolution\u003c/em>, in 2008 and will be at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> on Thursday night at 6PM. \u003c/p>\n\u003cp>His eponymous Garces Group has 15 restaurants in Philadelphia (Amada, Chifa, Tinto, and Distrito), Chicago, Palm Springs, Arizona, and Atlantic City. An American born to Ecuadorian parents and raised in Chicago, Garces started culinary training as a youngster with his paternal grandmother and later graduated from Chicago’s Kendall College School of Culinary Arts. Chef Garces lives in Philadelphia with his wife and two children and this year created the \u003ca href=\"http://garcesfamilyfoundation.org/\">Garces Family Foundation\u003c/a>, a non-profit to help underserved immigrants.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did the second book project come about?\u003c/strong>\u003cbr>\nGarces: I knew for a long time that I wanted to work on a second cookbook after finishing my first one, \u003cem>Latin Evolution\u003c/em>. When I started coming up with recipes that I thought I might want to include in a second book, they all carried with them specific stories about how I learned to make them or made them my own. Those stories took on as much life as the recipes themselves, and it quickly became obvious that my next book should bring them both together and share not only how to prepare certain dishes but also why I love to prepare them and what they mean to me.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any good stories from the book tour? \u003c/strong>\u003cbr>\nGarces: Up to this point everything has been running very smoothly! It was great to be back at my alma mater, Kendall College in Chicago and I had a blast at the Arizona Taco Fest in Scottsdale where Distrito took home a few trophies.\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>\nGarces: I’m devoted to finding and preparing the best, freshest ingredients. To me, it is the surest way to make a dish truly special. If you refuse to compromise on the quality of your ingredients, you will always be working with the best raw materials, and by extension, you will always create the best version of a dish that you can.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your culinary mentors?\u003c/strong>\u003cbr>\nGarces: I owe a debt of experience and faith to \u003ca href=\"http://www.chefdouglasrodriguez.com/\">Douglas Rodriguez\u003c/a>, both for his trust in me and for bringing me to my adopted hometown of Philadelphia. My fellow Iron Chef, Masaharu Morimoto, never fails to inspire me with his creativity and masterful techniques. The Spanish trailblazer in American has long been Jose Andrés, and I am proud to follow in his footsteps of bringing the best of Spain to America.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best things about being a chef and restaurateur? And the worst?\u003c/strong>\u003cbr>\nGarces: I am lucky to be able to say that I truly love my job. Perhaps the best part of being a chef and restaurateur is using food as a way of bringing people together, whether for just one meal, as guests, or as a team working in one of my restaurants, caring for those guests night after night. Food creates community in a way that nothing else can. There are stresses, as there are in any job, and they can be magnified because every meal in a restaurant should be special, but those stresses pale in comparison to the benefits.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are relatively young yet appear to be a success. What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\nGarces: The biggest lesson that I have learned, and one that I try to carry with me and to impart on those who ask me for advice, is to surround yourself with talented, passionate, capable people and learn all you can from them. If you are constantly around people you admire, you can’t help but study their approach, and often, you’ll discover a better or more effective way of doing something.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food spots?\u003c/strong>\u003cbr>\nGarces: Mission Chinese by Danny Bowien is a favorite and I’ll order anything on that menu! I also like Boulevard and Piperade. I’m going to Manresa during this trip.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think the U.S. is for appreciation of other cultures?\u003c/strong>\u003cbr>\nGarces: It’s often said that the U.S. is a melting pot, therefore I believe it’s impossible for us to not appreciate all of the cultures that now make up American culture.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you ever experienced racism in the kitchen?\u003c/strong>\u003cbr>\nGarces: In many ways, I think of the kitchen as the great equalizer -- especially because often, our ‘audience,’ or our diners, can’t actually see us. If your food is good, it’s good, and that’s really all there is to it at the end of the day.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/BABjose-garces_Headshot.jpg\" alt=\"Jose Garces. Photo credit: Jason Varney\" title=\"Jose Garces. Photo credit: Jason Varney\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-50376\">\u003cbr>\n\u003cem>Chef Jose Garces. Photo credit: Jason Varney\u003c/em>\u003c/p>\n\u003cp>Iron Chef fans, you may want to keep those peepers on high alert. This week, the Bay Area hosts \u003ca href=\"http://en.wikipedia.org/wiki/Iron_Chef_America#The_Iron_Chefs\">Iron Chef\u003c/a> and \u003ca href=\"http://www.jamesbeard.org/blog/menu-jose-garces\">James Beard\u003c/a> Award-winning Chef \u003ca href=\"http://www.garcesgroup.com/\">Jose Garces\u003c/a>, who will be in San Francisco touting his second book, \u003cem>\u003ca href=\"http://www.amazon.com/The-Latin-Road-Home-Savoring/dp/1891105493\">Latin Road Home: Savoring the Foods of Ecuador, Spain, Cuba, Mexico, and Peru\u003c/a>\u003c/em>. The book is a \"travelogue and literary food memoir\" with chapters and recipes from each country. Many of his recipes have ingredients that can be found in, say, your favorite Mission bodega, and Garces gives tips on ingredients for newbies. Garces authored his first cookbook, \u003cem>Latin Evolution\u003c/em>, in 2008 and will be at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> on Thursday night at 6PM. \u003c/p>\n\u003cp>His eponymous Garces Group has 15 restaurants in Philadelphia (Amada, Chifa, Tinto, and Distrito), Chicago, Palm Springs, Arizona, and Atlantic City. An American born to Ecuadorian parents and raised in Chicago, Garces started culinary training as a youngster with his paternal grandmother and later graduated from Chicago’s Kendall College School of Culinary Arts. Chef Garces lives in Philadelphia with his wife and two children and this year created the \u003ca href=\"http://garcesfamilyfoundation.org/\">Garces Family Foundation\u003c/a>, a non-profit to help underserved immigrants.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did the second book project come about?\u003c/strong>\u003cbr>\nGarces: I knew for a long time that I wanted to work on a second cookbook after finishing my first one, \u003cem>Latin Evolution\u003c/em>. When I started coming up with recipes that I thought I might want to include in a second book, they all carried with them specific stories about how I learned to make them or made them my own. Those stories took on as much life as the recipes themselves, and it quickly became obvious that my next book should bring them both together and share not only how to prepare certain dishes but also why I love to prepare them and what they mean to me.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any good stories from the book tour? \u003c/strong>\u003cbr>\nGarces: Up to this point everything has been running very smoothly! It was great to be back at my alma mater, Kendall College in Chicago and I had a blast at the Arizona Taco Fest in Scottsdale where Distrito took home a few trophies.\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>\nGarces: I’m devoted to finding and preparing the best, freshest ingredients. To me, it is the surest way to make a dish truly special. If you refuse to compromise on the quality of your ingredients, you will always be working with the best raw materials, and by extension, you will always create the best version of a dish that you can.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your culinary mentors?\u003c/strong>\u003cbr>\nGarces: I owe a debt of experience and faith to \u003ca href=\"http://www.chefdouglasrodriguez.com/\">Douglas Rodriguez\u003c/a>, both for his trust in me and for bringing me to my adopted hometown of Philadelphia. My fellow Iron Chef, Masaharu Morimoto, never fails to inspire me with his creativity and masterful techniques. The Spanish trailblazer in American has long been Jose Andrés, and I am proud to follow in his footsteps of bringing the best of Spain to America.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best things about being a chef and restaurateur? And the worst?\u003c/strong>\u003cbr>\nGarces: I am lucky to be able to say that I truly love my job. Perhaps the best part of being a chef and restaurateur is using food as a way of bringing people together, whether for just one meal, as guests, or as a team working in one of my restaurants, caring for those guests night after night. Food creates community in a way that nothing else can. There are stresses, as there are in any job, and they can be magnified because every meal in a restaurant should be special, but those stresses pale in comparison to the benefits.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are relatively young yet appear to be a success. What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\nGarces: The biggest lesson that I have learned, and one that I try to carry with me and to impart on those who ask me for advice, is to surround yourself with talented, passionate, capable people and learn all you can from them. If you are constantly around people you admire, you can’t help but study their approach, and often, you’ll discover a better or more effective way of doing something.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food spots?\u003c/strong>\u003cbr>\nGarces: Mission Chinese by Danny Bowien is a favorite and I’ll order anything on that menu! I also like Boulevard and Piperade. I’m going to Manresa during this trip.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think the U.S. is for appreciation of other cultures?\u003c/strong>\u003cbr>\nGarces: It’s often said that the U.S. is a melting pot, therefore I believe it’s impossible for us to not appreciate all of the cultures that now make up American culture.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you ever experienced racism in the kitchen?\u003c/strong>\u003cbr>\nGarces: In many ways, I think of the kitchen as the great equalizer -- especially because often, our ‘audience,’ or our diners, can’t actually see us. If your food is good, it’s good, and that’s really all there is to it at the end of the day.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560BAB_Mourad-Lahlou-Deborah-Jones-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560BAB_Mourad-Lahlou-Deborah-Jones-2.jpg\" alt=\"Mourad Lahlou. Photo: Deborah Jones\" title=\"Mourad Lahlou. Photo: Deborah Jones\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-50274\">\u003c/a>\u003cbr>\n\u003cem>Mourad Lahlou. Photo: Deborah Jones\u003c/em>\u003c/p>\n\u003cp>Self-taught chef and restaurateur Mourad Lahlou is the one name repeatedly whispered at industry events as someone who is innovative and daring. Lahlou’s first cookbook “\u003ca href=\"http://www.amazon.com/Mourad-New-Moroccan-Lahlou/dp/1579654290\">Mourad: New Moroccan\u003c/a>” came out last year and the recipes reveal his personal interpretation of his native Moroccan cuisine. Eating at his Michelin starred restaurant \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> remains a popular “must-do” for many, and Lahlou was recently appointed a culinary ambassador by Secretary of State \u003ca href=\"http://www.foodpolitics.com/wp-content/uploads/Diplomatic-Culinary-Partnership-Initiative-One-Pager.pdf\">Hillary Clinton\u003c/a>. Lahlou is also gearing up to open a new restaurant in downtown San Francisco, which Lahlou has said will be different than Aziza. \u003c/p>\n\u003cp>Bay Area Bites caught up with Lahlou via a telephone and an email interview recently. His comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you become a culinary ambassador? How will it change your schedule?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> Hillary Clinton decided to start this new initiative called culinary diplomacy, using food as soft diplomacy. When dignitaries come to the United States from North Africa, I will cook for them. The main task, though is for me to travel and talk about how we care about the world, and care about the environment...that covers what we eat, what we produce and our children.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Imagine if you have a Japanese dignitary coming to the U.S. who has food made by an American with strong links to Japan. It will show them we care and that they are cared for, and I think that’s really important. This whole thing is labeled soft diplomacy. There’s also hard diplomacy, which is the typical way of doing diplomacy. I’m really surprised that it’s taken this long for this initiative to happen. Food is the one thing that we all put into our own body to achieve many purposes: to survive, to be entertained. By cooking, you’re sustaining someone’s life. It’s a very powerful but overlooked way of achieving diplomacy. \u003c/p>\n\u003cp>I will travel to New York and Washington, D.C., as well as abroad. Every time I go abroad, I have to go to the embassies and consulates. I also will do conferences, events and connect with people on the internet. It’s not just a title, and you don’t just show up for an event. \u003c/p>\n\u003cp>Dignitaries are coming to the United States on a daily basis. You’ll get advanced notice three days ahead, a week, three months -- of course, all the chefs are all stoked and really want to make sure it’s a success. It needs to be nurtured and taken care of. We would like other chefs to be invited to participate in this initiative so it grows. So the chefs are a very important part of this process.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you passionate about food-wise these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> I’ve really been obsessing and having a hard time with reduced sauces. You know when you eat a dish that’s really sticky and it’s been strained 20 times? It’s delicious and the flavor is deep and profound but it lacquers your tongue. You have to power wash to get it off. It’s so ugly. I’m experimenting with figuring out the components in the sauce so that I can reduce it without it getting sticky, so that it stays runny. If I can figure out how to break the molecules, then I will have a brothy sauce that is also reduced, flavorful and amazing. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have favorite food/drink spots in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong>\u003cbr>\nMy favorite spot to slurp a bowl of noodles is \u003ca href=\"http://turtletowersf.com/\">Turtle Tower\u003c/a>. They have the best pho ga long in town. It’s a great chicken noodle soup with giblets, which is the bomb on a cold, foggy San Francisco summer day.\u003c/p>\n\u003cp>I'd drive across town in rush hour traffic to eat at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>, \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>, \u003ca href=\"http://www.saisonsf.com/splash.html\">Saison\u003c/a>, \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>, \u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>, \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>, \u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> and \u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a>. I would actually walk across town in a rainy day to eat at any of these places. Did i mention that I would walk uphill both ways??\u003c/p>\n\u003cp>Nothing says San Francisco on a plate more than the Crab Louie served at \u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>, which epitomizes San Francisco in every bite. It’s simple, delicious and crazy fresh seafood and the place to take any out-of-towner and watch them lick their fingers because they can't understand why the food is so deceptively tasty.\u003c/p>\n\u003cp>My go-to place on my night off is at home. I’d order whatever i feel like. It works every time.\u003c/p>\n\u003cp>For sushi, \u003ca href=\"http://www.yelp.com/biz/ino-sushi-san-francisco\">Ino Sushi\u003c/a> has out-of-this-world sushi by Chef Ino who gets to do whatever the f*ck he wants to. It's better that way.\u003c/p>\n\u003cp>The best tacos are from \u003ca href=\"http://www.yelp.com/biz/el-gallo-giro-taco-truck-san-francisco\">El Gallo Giro\u003c/a> on 23rd street and Treat Avenue. They sell these out of a truck but they have the best tacos in town and they are ideal for eating while paying attention to something more serious than just food for a change. They are much tastier than pizza and they don't get stale as quickly. Try their roast chicken, which are so tasty that they make you not miss pork at all.\u003c/p>\n\u003cp>For my best late night hangout, if it's before 1am, I would choose \u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>. I love their burger and roast chicken. You can't beat it at that hour of the night, morning or whatever it's called. If we're talking after 1am, then it's \u003ca href=\"http://www.yelp.com/biz/my-canh-san-francisco\">My Canh\u003c/a> on Broadway, for cheap, tasty grub made when most decent cooks in the city are too tired and drowning in their beer or cocktails; this is San Francisco after all.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a> is an amazing human being. She’s known me 16 or 17 years. She’s a great friend and is so honest to a fault. She’ll tell you something to your face and I love that. She cares even on a more profound level. We’ve been friends and close for so many years. She respects and loves what I do and always tells me her opinion. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the pros and cons of building a restaurant business?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou: \u003c/strong>The pros are the community. You’re dealing with people who frequent your restaurant who know and appreciate food. Where else can you see someone from another region and country and have it be a success. Look at Mission Chinese, at Bar Tartine. We are so open-minded and embracing of other cultures...That’s a huge draw for me. I feel like people allow me to experiment. They don’t stigmatize me with ethnicity. They don’t ask you to be the same. They don’t have a set of prejudices. They give you room to grow and experiment. When I first started, I was doing traditional Moroccan. I grew and people allowed me to do it differently and to grow. \u003c/p>\n\u003cp>The produce, farmers and community are also great. It makes it so much easier having easy access to them. We tend to take for granted that. I go to New York quite a bit but our produce puts them to shame. Take Joe’s Early Girl tomatoes, which are so amazing by themselves. They’re like a bundle of flavor that just explodes in your mouth. I think it’s wonderful to get up and go to the farmers' market and then be able to cook with the produce. One of the hardest things is to go to other places and use different tomatoes. You have to manipulate the food more to make it taste better.\u003c/p>\n\u003cp>The hardest thing about having a restaurant in the Bay Area is that no matter what, it’s a small town. You get a limited area, surrounded with water. It doesn't expand like L.A., which makes it so intimate and limited in a way, you know? Restaurants are opening all the time. The problem I have is: the quality of the cooks. There are great cooks but it’s really hard to find and hold on to great cooks. That’s one issue that has to be addressed sooner or later. It doesn’t allow for one place to have a bunch of great cooks who can elevate to the next level. The cost of living in the Bay Area is so, so high so cooks end up leaving and going somewhere else -- back to New York, Chicago or L.A. because they just can’t be there. We end up losing them. I call it the brain drain because we lose the smartest, brightest cooks. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you learn to cook such great food?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> The environment was really fertile for me to grow in a culinary sense. If my family would have known I was going to be a cook, to travel 6,000 miles to cook, they would have revolted. It would not even be an acceptable option for me. I allowed myself to be exposed to different cultures. \u003c/p>\n\u003cp>I was going to go to college in France and stay with my aunt. I had an idea that I wanted to instead go to America. My grandpa wanted to find a way to tell me “It’s not a great idea, but yeah, if you want to get a visa, just know that it’s extremely hard.” Once he said it at the table in front of everyone, I was able to give it a try. I got a five-year visa and was so excited. \u003c/p>\n\u003cp>Everyone was shocked. My family had promised I could do it and within two to three weeks I was in a plane on my way to San Francisco. I was so homesick and business was hard. I couldn’t fly back to Morocco; it takes a day to fly back there. The one thing I could do to connect to them was food -- I started making things and it was terrible. I was so lost and so sad, there were so many tears and sleepless nights. Eventually I started using my memory to recreate the days and memories with all the women shopping and cooking in Morocco. I was really reliving those moments. \u003c/p>\n\u003cp>Of course, in Morocco there are no recipes. I would call someone and say “how did you make that tagine?” they’d say a “pinch of this and pinch of that.” I was in college (at San Francisco State) for economics but I was learning how to preserve things, how to break down a fish and how to cook, really. Eventually by the time I was finished with college, people said, “You should open a restaurant.” I had $3,700 to my name and so I opened a restaurant. I had no idea what I had gotten myself into. Once I opened the restaurant, it was traditional food, and I started to watch people eat, and talk to people about themselves and their food preferences. I started to realize that food has to have a sense of place. \u003c/p>\n\u003cp>Food has to connect people to where there are. I can’t cook food in the same way it’s made in Morocco. Food connects people to their past. They want to taste the stew that their great grandma made. It’s not Facebook or Twitter that connects us, it’s through memories and through food. It's how we stay connected to people and the past. Here in America it’s always “What’s new?” and “What are the trends?” People are always looking into the future here. I was stuck because the way I was cooking was in the past. But the way people are here is that they look into the future, looking at the ingredients. Food here is a religion, a way of life... where is that carrot and chicken from? There’s an obsession here. I had to change the way I was thinking about food. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I was taking those ideas -- the foods from Marrakesh and making it in SF but it didn’t make any sense. What I’m making now is food for the Bay Area. I think that’s what’s really cool. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560BAB_Mourad-Lahlou-Deborah-Jones-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560BAB_Mourad-Lahlou-Deborah-Jones-2.jpg\" alt=\"Mourad Lahlou. Photo: Deborah Jones\" title=\"Mourad Lahlou. Photo: Deborah Jones\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-50274\">\u003c/a>\u003cbr>\n\u003cem>Mourad Lahlou. Photo: Deborah Jones\u003c/em>\u003c/p>\n\u003cp>Self-taught chef and restaurateur Mourad Lahlou is the one name repeatedly whispered at industry events as someone who is innovative and daring. Lahlou’s first cookbook “\u003ca href=\"http://www.amazon.com/Mourad-New-Moroccan-Lahlou/dp/1579654290\">Mourad: New Moroccan\u003c/a>” came out last year and the recipes reveal his personal interpretation of his native Moroccan cuisine. Eating at his Michelin starred restaurant \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> remains a popular “must-do” for many, and Lahlou was recently appointed a culinary ambassador by Secretary of State \u003ca href=\"http://www.foodpolitics.com/wp-content/uploads/Diplomatic-Culinary-Partnership-Initiative-One-Pager.pdf\">Hillary Clinton\u003c/a>. Lahlou is also gearing up to open a new restaurant in downtown San Francisco, which Lahlou has said will be different than Aziza. \u003c/p>\n\u003cp>Bay Area Bites caught up with Lahlou via a telephone and an email interview recently. His comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you become a culinary ambassador? How will it change your schedule?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> Hillary Clinton decided to start this new initiative called culinary diplomacy, using food as soft diplomacy. When dignitaries come to the United States from North Africa, I will cook for them. The main task, though is for me to travel and talk about how we care about the world, and care about the environment...that covers what we eat, what we produce and our children.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Imagine if you have a Japanese dignitary coming to the U.S. who has food made by an American with strong links to Japan. It will show them we care and that they are cared for, and I think that’s really important. This whole thing is labeled soft diplomacy. There’s also hard diplomacy, which is the typical way of doing diplomacy. I’m really surprised that it’s taken this long for this initiative to happen. Food is the one thing that we all put into our own body to achieve many purposes: to survive, to be entertained. By cooking, you’re sustaining someone’s life. It’s a very powerful but overlooked way of achieving diplomacy. \u003c/p>\n\u003cp>I will travel to New York and Washington, D.C., as well as abroad. Every time I go abroad, I have to go to the embassies and consulates. I also will do conferences, events and connect with people on the internet. It’s not just a title, and you don’t just show up for an event. \u003c/p>\n\u003cp>Dignitaries are coming to the United States on a daily basis. You’ll get advanced notice three days ahead, a week, three months -- of course, all the chefs are all stoked and really want to make sure it’s a success. It needs to be nurtured and taken care of. We would like other chefs to be invited to participate in this initiative so it grows. So the chefs are a very important part of this process.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you passionate about food-wise these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> I’ve really been obsessing and having a hard time with reduced sauces. You know when you eat a dish that’s really sticky and it’s been strained 20 times? It’s delicious and the flavor is deep and profound but it lacquers your tongue. You have to power wash to get it off. It’s so ugly. I’m experimenting with figuring out the components in the sauce so that I can reduce it without it getting sticky, so that it stays runny. If I can figure out how to break the molecules, then I will have a brothy sauce that is also reduced, flavorful and amazing. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have favorite food/drink spots in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong>\u003cbr>\nMy favorite spot to slurp a bowl of noodles is \u003ca href=\"http://turtletowersf.com/\">Turtle Tower\u003c/a>. They have the best pho ga long in town. It’s a great chicken noodle soup with giblets, which is the bomb on a cold, foggy San Francisco summer day.\u003c/p>\n\u003cp>I'd drive across town in rush hour traffic to eat at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>, \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>, \u003ca href=\"http://www.saisonsf.com/splash.html\">Saison\u003c/a>, \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>, \u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>, \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>, \u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> and \u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a>. I would actually walk across town in a rainy day to eat at any of these places. Did i mention that I would walk uphill both ways??\u003c/p>\n\u003cp>Nothing says San Francisco on a plate more than the Crab Louie served at \u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>, which epitomizes San Francisco in every bite. It’s simple, delicious and crazy fresh seafood and the place to take any out-of-towner and watch them lick their fingers because they can't understand why the food is so deceptively tasty.\u003c/p>\n\u003cp>My go-to place on my night off is at home. I’d order whatever i feel like. It works every time.\u003c/p>\n\u003cp>For sushi, \u003ca href=\"http://www.yelp.com/biz/ino-sushi-san-francisco\">Ino Sushi\u003c/a> has out-of-this-world sushi by Chef Ino who gets to do whatever the f*ck he wants to. It's better that way.\u003c/p>\n\u003cp>The best tacos are from \u003ca href=\"http://www.yelp.com/biz/el-gallo-giro-taco-truck-san-francisco\">El Gallo Giro\u003c/a> on 23rd street and Treat Avenue. They sell these out of a truck but they have the best tacos in town and they are ideal for eating while paying attention to something more serious than just food for a change. They are much tastier than pizza and they don't get stale as quickly. Try their roast chicken, which are so tasty that they make you not miss pork at all.\u003c/p>\n\u003cp>For my best late night hangout, if it's before 1am, I would choose \u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>. I love their burger and roast chicken. You can't beat it at that hour of the night, morning or whatever it's called. If we're talking after 1am, then it's \u003ca href=\"http://www.yelp.com/biz/my-canh-san-francisco\">My Canh\u003c/a> on Broadway, for cheap, tasty grub made when most decent cooks in the city are too tired and drowning in their beer or cocktails; this is San Francisco after all.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a> is an amazing human being. She’s known me 16 or 17 years. She’s a great friend and is so honest to a fault. She’ll tell you something to your face and I love that. She cares even on a more profound level. We’ve been friends and close for so many years. She respects and loves what I do and always tells me her opinion. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the pros and cons of building a restaurant business?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou: \u003c/strong>The pros are the community. You’re dealing with people who frequent your restaurant who know and appreciate food. Where else can you see someone from another region and country and have it be a success. Look at Mission Chinese, at Bar Tartine. We are so open-minded and embracing of other cultures...That’s a huge draw for me. I feel like people allow me to experiment. They don’t stigmatize me with ethnicity. They don’t ask you to be the same. They don’t have a set of prejudices. They give you room to grow and experiment. When I first started, I was doing traditional Moroccan. I grew and people allowed me to do it differently and to grow. \u003c/p>\n\u003cp>The produce, farmers and community are also great. It makes it so much easier having easy access to them. We tend to take for granted that. I go to New York quite a bit but our produce puts them to shame. Take Joe’s Early Girl tomatoes, which are so amazing by themselves. They’re like a bundle of flavor that just explodes in your mouth. I think it’s wonderful to get up and go to the farmers' market and then be able to cook with the produce. One of the hardest things is to go to other places and use different tomatoes. You have to manipulate the food more to make it taste better.\u003c/p>\n\u003cp>The hardest thing about having a restaurant in the Bay Area is that no matter what, it’s a small town. You get a limited area, surrounded with water. It doesn't expand like L.A., which makes it so intimate and limited in a way, you know? Restaurants are opening all the time. The problem I have is: the quality of the cooks. There are great cooks but it’s really hard to find and hold on to great cooks. That’s one issue that has to be addressed sooner or later. It doesn’t allow for one place to have a bunch of great cooks who can elevate to the next level. The cost of living in the Bay Area is so, so high so cooks end up leaving and going somewhere else -- back to New York, Chicago or L.A. because they just can’t be there. We end up losing them. I call it the brain drain because we lose the smartest, brightest cooks. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you learn to cook such great food?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> The environment was really fertile for me to grow in a culinary sense. If my family would have known I was going to be a cook, to travel 6,000 miles to cook, they would have revolted. It would not even be an acceptable option for me. I allowed myself to be exposed to different cultures. \u003c/p>\n\u003cp>I was going to go to college in France and stay with my aunt. I had an idea that I wanted to instead go to America. My grandpa wanted to find a way to tell me “It’s not a great idea, but yeah, if you want to get a visa, just know that it’s extremely hard.” Once he said it at the table in front of everyone, I was able to give it a try. I got a five-year visa and was so excited. \u003c/p>\n\u003cp>Everyone was shocked. My family had promised I could do it and within two to three weeks I was in a plane on my way to San Francisco. I was so homesick and business was hard. I couldn’t fly back to Morocco; it takes a day to fly back there. The one thing I could do to connect to them was food -- I started making things and it was terrible. I was so lost and so sad, there were so many tears and sleepless nights. Eventually I started using my memory to recreate the days and memories with all the women shopping and cooking in Morocco. I was really reliving those moments. \u003c/p>\n\u003cp>Of course, in Morocco there are no recipes. I would call someone and say “how did you make that tagine?” they’d say a “pinch of this and pinch of that.” I was in college (at San Francisco State) for economics but I was learning how to preserve things, how to break down a fish and how to cook, really. Eventually by the time I was finished with college, people said, “You should open a restaurant.” I had $3,700 to my name and so I opened a restaurant. I had no idea what I had gotten myself into. Once I opened the restaurant, it was traditional food, and I started to watch people eat, and talk to people about themselves and their food preferences. I started to realize that food has to have a sense of place. \u003c/p>\n\u003cp>Food has to connect people to where there are. I can’t cook food in the same way it’s made in Morocco. Food connects people to their past. They want to taste the stew that their great grandma made. It’s not Facebook or Twitter that connects us, it’s through memories and through food. It's how we stay connected to people and the past. Here in America it’s always “What’s new?” and “What are the trends?” People are always looking into the future here. I was stuck because the way I was cooking was in the past. But the way people are here is that they look into the future, looking at the ingredients. Food here is a religion, a way of life... where is that carrot and chicken from? There’s an obsession here. I had to change the way I was thinking about food. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrate Day of the Dead with Sugar Skulls and Pan de Muerto ",
"title": "Celebrate Day of the Dead with Sugar Skulls and Pan de Muerto ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-50163\" title=\"skulls bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\" alt=\"skulls bakery\" width=\"560\" height=\"551\">\u003c/a>\u003cbr>\n\u003cem>Sugar Skulls from Berkeley's Casa Latina Bakery\u003c/em>\u003c/p>\n\u003cp>Aren't skeletons, with their cavernous eye sockets and leering gap-toothed grins, supposed to inspire screams of terror?\u003c/p>\n\u003cp>Growing up in the central Mexican city of San Miguel de Allende, Adrian Orozco Blair, a 26-year student now living in San Francisco, didn't find the skeletons that are an integral part of \u003ca href=\"http://gomexico.about.com/od/festivalsholidays/p/day_of_the_dead.htm\">Day of the Dead\u003c/a> celebrations to be spooky, \"because the skulls were sweet sugar candy and you could eat them. We had an altar in our house with pictures of our cherished ancestors. Lighting the candles was a serious moment of acknowledgement, but the altars were so colorful and full of food that it took away the scariness.\" In fact, he still treasures Day of the Dead as \"a way the natural cycles of life are celebrated and a time when the existence of death is befriended.\"\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Day_of_the_Dead\">Dia de los Muertos\u003c/a> (Day of the Dead) traces its roots to an Aztec festival that merged with the Catholic All Saints and All Souls days. Celebrated in central and southern Mexico on November 1 and 2, families spend weeks before preparing home altars. At midnight on October 31, the gates of heaven are believed to open so that the spirits of deceased children may reunite with their families for one day. Altars are decorated with toys, candy, chocolate, little glasses of milk and small sugar skulls. On November 2, the adult spirits descend to enjoy the festivities and the altars may be set with tequila or the corn-based drink \u003ca href=\"http://en.wikipedia.org/wiki/Atole\">\u003cem>atole\u003c/em>\u003c/a> and favored personal objects of the deceased. In the afternoon, families move the celebration to the cemeteries, to clean graves and reminisce about their departed loved ones while enjoying a feast.\u003c/p>\n\u003cp>Regional traditions influence the exact make-up of the altars, but common elements include candles, marigolds, incense, photos of the deceased, cut-out paper banners, fruit, candied pumpkin, mole sauce, stacks of tortillas, pan de muerto (sweet egg bread, fashioned with a bone-shaped top) and decorated sugar skulls. These last two edible items caught my fancy and after a little looking, I've complied a list of places to buy or learn to make sugar skulls and pan de muerto in the coming week.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/eleanor.jpg\">\u003cimg class=\"alignnone size-full wp-image-50164\" title=\"eleanor of ethnic arts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/eleanor.jpg\" alt=\"eleanor of ethnic arts\" width=\"400\" height=\"482\">\u003c/a>\u003cbr>\n\u003cem>Eleanor Hopewell, owner Ethnic Arts\u003c/em>\u003c/p>\n\u003cp>At Berkeley's \u003ca href=\"http://ethnicarts.com/\">Ethnic Arts\u003c/a> -- a shop much more like a museum -- amid Indonesian shadow puppets, African masks and Indian painted silks, stands a traditional Mexican altar set with candles, sodas, fruit and figurines of skeletons in a myriad of guises from bride and groom, to \"lady of the night\" and even dog and cat skeletons. The altar is decorated with cut-out tissue paper panels, surrounded by marigolds and day-glo colored skulls. Nearby is a large table set with pre-made sugar skulls and everything to decorate your own: bags of bright colored icing, foil, feathers, glitter and sequins. Owner Eleanor Hopewell has been offering this table of materials to children and adults in the community for 25 years.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/DIY-sugar-skull.jpg\">\u003cimg class=\"alignnone size-full wp-image-50167\" title=\"DIY sugar skull\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/DIY-sugar-skull.jpg\" alt=\"DIY sugar skull\" width=\"560\" height=\"379\">\u003c/a>\u003cbr>\n\u003cem>DIY sugar skull decorating for kids and adults $5/skull at Ethnic Arts\u003c/em>\u003c/p>\n\u003cp>Hopewell, who has traveled extensively in Mexico, was struck by the fun, festive spirit of Oaxaca's candle-lit processions to the cemetery, the bright colors and sharing of good memories that accompany inviting the spirits of loved ones to come back and visit. A picture of Hopewell's own mother is placed on the altar because, \"Mom always loved a good party.\" Hopewell tells me the mood of the Mexican Day of the Dead celebrations she experienced was not gloomy but upbeat and inviting. \"It's common to write the dead person's name on one sugar skull and your name on the other. It's not morbid, it serves as an invitation to show you want their spirit to come and be with you.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/molds.jpg\">\u003cimg class=\"alignnone size-full wp-image-50168\" title=\"molds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/molds.jpg\" alt=\"molds\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Where to Buy or Make your Own Sugar Skulls and Pan de Muerto or Join the Festivities \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ethnicarts.com\">Ethnic Arts\u003c/a> -- decorate your own sugar skull -- $5 during store hours 11-6 (good to call ahead as local school groups may be there)\u003cbr>\n1314 Tenth Street, Berkeley (moving to 2236 San Pablo in mid-Nov.)\u003cbr>\n(510) 527-5270\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/bread-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-50165\" title=\"bread bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/bread-bakery.jpg\" alt=\"bread bakery\" width=\"560\" height=\"474\">\u003c/a>\u003cbr>\n\u003cem>Pan de Muerto topped with \"bones\" from Berkeley's Casa Latina Bakery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/casa-latina-bakery-berkeley\">Casa Latina Bakery\u003c/a> -- Pan de Muerto, decorative sugar skulls and small edible chocolate skulls.\u003cbr>\n1805 San Pablo Ave., Berkeley\u003cbr>\n(510) 558-7177\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\">\u003cimg class=\"alignnone size-full wp-image-50170\" title=\"skulls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\" alt=\"skulls\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>The Oakland Museum of California is hosting their 18th annual \u003ca href=\"http://museumca.org/calendar/18th-annual-community-celebration-days-dead\">Community Celebration for Days of the Dead\u003c/a> Sunday \u003cstrong>October 21. 12-4:30\u003c/strong> with dance and musical performances and vendors selling pan de muerto, sugar skulls and other craft items to decorate your home altar.\u003c/p>\n\u003cp>\u003cstrong>NEW ADDITIONS:\u003c/strong>\u003c/p>\n\u003cp>Oakland's Unity Council sponsors its 17th annual \u003ca href=\"http://www.unitycouncil.org/dia-de-los-muertos/\">Dia de los Muertos Festival\u003c/a> on \u003cstrong>Sunday October 28, 10-5,\u003c/strong> Fruitvale Village, features live music, Aztec dancers, altars and more.\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/events/422301724496589/\">North Berkeley's Dia de los Muertos\u003c/a> Celebration on \u003cstrong>Friday November 2, from 5-9pm\u003c/strong> promises a candlelight procession led by Aztec dancers. Revelers are encouraged to wear costumes or giant paper mâché heads.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pan-de-muertos.jpg\">\u003cimg class=\"alignnone size-full wp-image-50169\" title=\"pan de muerto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pan-de-muertos.jpg\" alt=\"pan de muerto\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Pan de Muerto\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003c/p>\n\u003cp>A print shop on Mission Street called \u003ca href=\"http://www.autumnpress.com/autumn-express/exp/shop/category.aspx?catid=82\">Autumn Express\u003c/a> is offering a skull decorating workshop\u003cstrong> Tuesday October 23 from 5-6pm\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lavictoriabakery.com/\">La Victoria Panaderia\u003c/a> on 24th Street will bake Pan de Muerto throughout the month.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> is hosting \u003ca href=\"http://www.lacocinasf.org/events/october-24th-dia-de-los-muertos/\">an evening exploring the Day of the Dead\u003c/a> food and culture connection at their Folsom street center in the Mission on \u003cstrong>Wednesday October 24, 6:30-9pm\u003c/strong> with one of the graduates of their incubator program, Chef Luis Valdez, a fifth-generation Yucatecan bread maker and co-owner with his wife of \u003ca href=\"http://chaacmool.com/\">Chaac Mool\u003c/a> food cart and catering. Chef Valdez will teach participants how to make traditional breads and other dishes for Day of the Dead. The event includes dinner and drinks.\u003c/p>\n\u003cp>\u003cstrong>On November 2, 6-11pm\u003c/strong> -- San Francisco’s Annual \u003ca href=\"http://www.dayofthedeadsf.org/\">Procession and Festival of Altars\u003c/a> at Garfield Park sponsored by The Marigold Project\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skull-fabric.jpg\">\u003cimg class=\"alignnone size-full wp-image-50222\" title=\"skull fabric\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skull-fabric.jpg\" alt=\"skull fabric\" width=\"400\" height=\"536\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-50163\" title=\"skulls bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\" alt=\"skulls bakery\" width=\"560\" height=\"551\">\u003c/a>\u003cbr>\n\u003cem>Sugar Skulls from Berkeley's Casa Latina Bakery\u003c/em>\u003c/p>\n\u003cp>Aren't skeletons, with their cavernous eye sockets and leering gap-toothed grins, supposed to inspire screams of terror?\u003c/p>\n\u003cp>Growing up in the central Mexican city of San Miguel de Allende, Adrian Orozco Blair, a 26-year student now living in San Francisco, didn't find the skeletons that are an integral part of \u003ca href=\"http://gomexico.about.com/od/festivalsholidays/p/day_of_the_dead.htm\">Day of the Dead\u003c/a> celebrations to be spooky, \"because the skulls were sweet sugar candy and you could eat them. We had an altar in our house with pictures of our cherished ancestors. Lighting the candles was a serious moment of acknowledgement, but the altars were so colorful and full of food that it took away the scariness.\" In fact, he still treasures Day of the Dead as \"a way the natural cycles of life are celebrated and a time when the existence of death is befriended.\"\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Day_of_the_Dead\">Dia de los Muertos\u003c/a> (Day of the Dead) traces its roots to an Aztec festival that merged with the Catholic All Saints and All Souls days. Celebrated in central and southern Mexico on November 1 and 2, families spend weeks before preparing home altars. At midnight on October 31, the gates of heaven are believed to open so that the spirits of deceased children may reunite with their families for one day. Altars are decorated with toys, candy, chocolate, little glasses of milk and small sugar skulls. On November 2, the adult spirits descend to enjoy the festivities and the altars may be set with tequila or the corn-based drink \u003ca href=\"http://en.wikipedia.org/wiki/Atole\">\u003cem>atole\u003c/em>\u003c/a> and favored personal objects of the deceased. In the afternoon, families move the celebration to the cemeteries, to clean graves and reminisce about their departed loved ones while enjoying a feast.\u003c/p>\n\u003cp>Regional traditions influence the exact make-up of the altars, but common elements include candles, marigolds, incense, photos of the deceased, cut-out paper banners, fruit, candied pumpkin, mole sauce, stacks of tortillas, pan de muerto (sweet egg bread, fashioned with a bone-shaped top) and decorated sugar skulls. These last two edible items caught my fancy and after a little looking, I've complied a list of places to buy or learn to make sugar skulls and pan de muerto in the coming week.\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/24/2012/10/eleanor.jpg\">\u003cimg class=\"alignnone size-full wp-image-50164\" title=\"eleanor of ethnic arts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/eleanor.jpg\" alt=\"eleanor of ethnic arts\" width=\"400\" height=\"482\">\u003c/a>\u003cbr>\n\u003cem>Eleanor Hopewell, owner Ethnic Arts\u003c/em>\u003c/p>\n\u003cp>At Berkeley's \u003ca href=\"http://ethnicarts.com/\">Ethnic Arts\u003c/a> -- a shop much more like a museum -- amid Indonesian shadow puppets, African masks and Indian painted silks, stands a traditional Mexican altar set with candles, sodas, fruit and figurines of skeletons in a myriad of guises from bride and groom, to \"lady of the night\" and even dog and cat skeletons. The altar is decorated with cut-out tissue paper panels, surrounded by marigolds and day-glo colored skulls. Nearby is a large table set with pre-made sugar skulls and everything to decorate your own: bags of bright colored icing, foil, feathers, glitter and sequins. Owner Eleanor Hopewell has been offering this table of materials to children and adults in the community for 25 years.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/DIY-sugar-skull.jpg\">\u003cimg class=\"alignnone size-full wp-image-50167\" title=\"DIY sugar skull\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/DIY-sugar-skull.jpg\" alt=\"DIY sugar skull\" width=\"560\" height=\"379\">\u003c/a>\u003cbr>\n\u003cem>DIY sugar skull decorating for kids and adults $5/skull at Ethnic Arts\u003c/em>\u003c/p>\n\u003cp>Hopewell, who has traveled extensively in Mexico, was struck by the fun, festive spirit of Oaxaca's candle-lit processions to the cemetery, the bright colors and sharing of good memories that accompany inviting the spirits of loved ones to come back and visit. A picture of Hopewell's own mother is placed on the altar because, \"Mom always loved a good party.\" Hopewell tells me the mood of the Mexican Day of the Dead celebrations she experienced was not gloomy but upbeat and inviting. \"It's common to write the dead person's name on one sugar skull and your name on the other. It's not morbid, it serves as an invitation to show you want their spirit to come and be with you.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/molds.jpg\">\u003cimg class=\"alignnone size-full wp-image-50168\" title=\"molds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/molds.jpg\" alt=\"molds\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Where to Buy or Make your Own Sugar Skulls and Pan de Muerto or Join the Festivities \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ethnicarts.com\">Ethnic Arts\u003c/a> -- decorate your own sugar skull -- $5 during store hours 11-6 (good to call ahead as local school groups may be there)\u003cbr>\n1314 Tenth Street, Berkeley (moving to 2236 San Pablo in mid-Nov.)\u003cbr>\n(510) 527-5270\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/bread-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-50165\" title=\"bread bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/bread-bakery.jpg\" alt=\"bread bakery\" width=\"560\" height=\"474\">\u003c/a>\u003cbr>\n\u003cem>Pan de Muerto topped with \"bones\" from Berkeley's Casa Latina Bakery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/casa-latina-bakery-berkeley\">Casa Latina Bakery\u003c/a> -- Pan de Muerto, decorative sugar skulls and small edible chocolate skulls.\u003cbr>\n1805 San Pablo Ave., Berkeley\u003cbr>\n(510) 558-7177\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\">\u003cimg class=\"alignnone size-full wp-image-50170\" title=\"skulls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\" alt=\"skulls\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>The Oakland Museum of California is hosting their 18th annual \u003ca href=\"http://museumca.org/calendar/18th-annual-community-celebration-days-dead\">Community Celebration for Days of the Dead\u003c/a> Sunday \u003cstrong>October 21. 12-4:30\u003c/strong> with dance and musical performances and vendors selling pan de muerto, sugar skulls and other craft items to decorate your home altar.\u003c/p>\n\u003cp>\u003cstrong>NEW ADDITIONS:\u003c/strong>\u003c/p>\n\u003cp>Oakland's Unity Council sponsors its 17th annual \u003ca href=\"http://www.unitycouncil.org/dia-de-los-muertos/\">Dia de los Muertos Festival\u003c/a> on \u003cstrong>Sunday October 28, 10-5,\u003c/strong> Fruitvale Village, features live music, Aztec dancers, altars and more.\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/events/422301724496589/\">North Berkeley's Dia de los Muertos\u003c/a> Celebration on \u003cstrong>Friday November 2, from 5-9pm\u003c/strong> promises a candlelight procession led by Aztec dancers. Revelers are encouraged to wear costumes or giant paper mâché heads.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pan-de-muertos.jpg\">\u003cimg class=\"alignnone size-full wp-image-50169\" title=\"pan de muerto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pan-de-muertos.jpg\" alt=\"pan de muerto\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Pan de Muerto\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003c/p>\n\u003cp>A print shop on Mission Street called \u003ca href=\"http://www.autumnpress.com/autumn-express/exp/shop/category.aspx?catid=82\">Autumn Express\u003c/a> is offering a skull decorating workshop\u003cstrong> Tuesday October 23 from 5-6pm\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lavictoriabakery.com/\">La Victoria Panaderia\u003c/a> on 24th Street will bake Pan de Muerto throughout the month.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> is hosting \u003ca href=\"http://www.lacocinasf.org/events/october-24th-dia-de-los-muertos/\">an evening exploring the Day of the Dead\u003c/a> food and culture connection at their Folsom street center in the Mission on \u003cstrong>Wednesday October 24, 6:30-9pm\u003c/strong> with one of the graduates of their incubator program, Chef Luis Valdez, a fifth-generation Yucatecan bread maker and co-owner with his wife of \u003ca href=\"http://chaacmool.com/\">Chaac Mool\u003c/a> food cart and catering. Chef Valdez will teach participants how to make traditional breads and other dishes for Day of the Dead. The event includes dinner and drinks.\u003c/p>\n\u003cp>\u003cstrong>On November 2, 6-11pm\u003c/strong> -- San Francisco’s Annual \u003ca href=\"http://www.dayofthedeadsf.org/\">Procession and Festival of Altars\u003c/a> at Garfield Park sponsored by The Marigold Project\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skull-fabric.jpg\">\u003cimg class=\"alignnone size-full wp-image-50222\" title=\"skull fabric\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skull-fabric.jpg\" alt=\"skull fabric\" width=\"400\" height=\"536\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Check, Please! Bay Area reviews: Loló, Salute E Vita Ristorante, Le Garage",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp710-group-studio800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp710-group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 710 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 710 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50148\">\u003c/a>\u003cbr>\n\u003cem>Guests and host Leslie Sbrocco taping episode 710 of Check, Please! Bay Area at KQED.\u003c/em>\u003cbr>\n\u003cstrong>Photos: Wendy Goodfriend\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 10 (710) airs Thursday October 18 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7610\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The tenth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7616\">Loló Restaurant\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7624\">Salute E Vita Ristorante\u003c/a> (Richmond) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7637\">Le Garage\u003c/a> (Sausalito).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp710-group800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp710-group-greenroom560.jpg\" alt=\"Guests and host Leslie Sbrocco in greenroom after taping episode 710 of Check, Please! Bay Area at KQED.\" title=\"Guests and host Leslie Sbrocco in greenroom after taping episode 710 of Check, Please! Bay Area at KQED.\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50146\">\u003c/a>\u003cbr>\n\u003cem>Guests and host Leslie Sbrocco in green room after taping episode 710 of Check, Please! Bay Area at KQED.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Fortified Wines:\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/4e1gQHggoF0\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp710-group-studio800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp710-group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 710 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 710 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50148\">\u003c/a>\u003cbr>\n\u003cem>Guests and host Leslie Sbrocco taping episode 710 of Check, Please! Bay Area at KQED.\u003c/em>\u003cbr>\n\u003cstrong>Photos: Wendy Goodfriend\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 10 (710) airs Thursday October 18 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7610\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The tenth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7616\">Loló Restaurant\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7624\">Salute E Vita Ristorante\u003c/a> (Richmond) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7637\">Le Garage\u003c/a> (Sausalito).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp710-group800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp710-group-greenroom560.jpg\" alt=\"Guests and host Leslie Sbrocco in greenroom after taping episode 710 of Check, Please! Bay Area at KQED.\" title=\"Guests and host Leslie Sbrocco in greenroom after taping episode 710 of Check, Please! Bay Area at KQED.\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50146\">\u003c/a>\u003cbr>\n\u003cem>Guests and host Leslie Sbrocco in green room after taping episode 710 of Check, Please! Bay Area at KQED.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "San Francisco Cooking School: A Preview",
"title": "San Francisco Cooking School: A Preview",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.sfcooking.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/logo200.jpg\" alt=\"San Francisco Cooking School logo\" title=\"San Francisco Cooking School logo\" width=\"200\" height=\"200\" class=\"alignleft size-full wp-image-49963\">\u003c/a>Ready to make a career change? Always wondered if you had the chops to make it in a restaurant kitchen? Want to whip your skills into shape before you launch that catering/food truck/recipe development business? While the Bay Area has never lacked for cooking schools, cooking classes, or chef demonstrations, the brand-new \u003ca href=\"http://www.sfcooking.com/\"> San Francisco Cooking School\u003c/a> is opening this fall at Turk and Van Ness. \u003c/p>\n\u003cp>Starting in January, the school will be offering two programs for would-be professional chefs: a six-month full-time program and an 11-month part-time program with classes on nights and weekends. There'll also be a variety of cookbook signings, chef demos, and \u003ca href=\"http://blog.sfcooking.com/\">day-long workshops\u003c/a> on a wide range of topics, from \u003ca href=\"http://blog.sfcooking.com/2012/08/03/macaroon-workshop/\">macaroons three ways\u003c/a> with Tartine pastry chef Laurie Ellen Pelicano and regional Italian cooking to a \u003ca href=\"http://blog.sfcooking.com/2012/07/17/samins-take-on-turkey-day-1110/\">California Thanksgiving\u003c/a> menu with Pop-Up General Store founder \u003ca href=\"http://saminnosrat.com/\">Samin Nosrat.\u003c/a> \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/jodi-liano800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/jodi-liano560.jpg\" alt=\"Jodi Liano\" title=\"Jodi Liano\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49951\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Jodi Liano.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Founder Jodi Liano first trained, then taught, at \u003ca href=\"http://www.tantemarie.com/\">Tante Marie's Cooking School\u003c/a>. In starting her own school, she hopes to break out of the typical French-influenced, recipe-driven mold, inspire her students to cook professionally, and get them tasting, creating, and learning the chemistry behind what works in the kitchen (and how to fix what doesn't). With an advisory board of top Bay Area chefs, and deans including chefs \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/07/urban-chef-report-craig-stolls-favorite-bay-area-eats/\">Craig Stoll\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel Patterson\u003c/a> and pastry chef \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/03/02/pastry-chef-profile-bill-corbett-of-absinthe/\">Bill Corbett\u003c/a> she's gotten an earful about the lack of real-world skills in new hires fresh out of culinary school. Sure, these kids might know Escoffier's master sauces, but could they fix a curdled Bearnaise or know how to correct for salt, acid, fat, and sweetness on the fly, without losing their rhythm or dropping into the weeds? What chefs were asking for were employees with culinary intuition, made up of equal parts technical and chemical know-how, a well-developed palate, sensory enthusiasm, and muscle memory--something that could, in fact, be taught, using ratio-based, method-driven systems, not bulky textbooks of recipes to memorize. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/catherine-pantsios800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/catherine-pantsios560.jpg\" alt=\"Catherine Pantsios\" title=\"Catherine Pantsios\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49940\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Catherine Pantsios.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, this would be a school that would start with hands-on hows and whys, with the freedom to mess up and be creative. Liano still talks about an \u003cem>a-ha!\u003c/em> moment over a skillet full of onions that wouldn't caramelize. Her pan got a quick glance from teacher and longtime restaurant chef/owner Catherine Pantsios, who then asked if she'd salted the onions before starting. She had, and there was the problem, since the salt was drawing out liquid, making the onions steam rather than brown. She remembers this moment of basic cooking chemistry even now, in a way that a written instruction might never have stuck. And Pantsios is now the lead instructor for the professional school.\"You have to make mistakes,\" emphasizes Pantsios. \"It's so important!\" (As well as learning what to do with less-than-perfect efforts: hello, soup stock!) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cookingschool-800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cookingschool-560.jpg\" alt=\"San Francisco Cooking School main demo area under construction\" title=\"San Francisco Cooking School main demo area under construction\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49942\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>San Francisco Cooking School main area under construction.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Finding a space big enough to equip two full teaching-kitchen spaces (one for the professional school, the other for chef demos, public classes, and events) was a challenge that dragged on for almost a year, until Liano discovered the corner site on Van Ness and Turk. Once part of the original Auto Row on Van Ness, the 100-year-old building had loft-high ceilings and huge windows, with plenty of room for both a demo kitchen up front and a more compact, restaurant-sized kitchen in the back, along with a dishwashing room, storage areas, changing rooms, offices, even a mezzanine that could evolve into a student lounge, meeting rooms and classrooms. Once an auto showroom, it had been a carburator shop, then Speedo 690, a short-lived Jeremiah Tower restaurant. Most recently, it had been a outpost of the Naan and Curry chain, until a fire closed it down. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/stoves800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/stoves560.jpg\" alt=\"Stoves in main area workspace. Photo: Wendy Goodfriend\" title=\"Stoves in main area workspace. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49956\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Stoves in main area workspace.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Liano sees her student demographic as career-changers, people who've been successful in other fields but always felt the lure of the kitchen, and who've made a thoughtful decision to develop the skills and speed required to make it in a professional setting. (And, it goes without saying, have given a long, hard consideration to paying $24,500 for training in a field that pays not much more than minimum wage to start.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/workspace800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/workspace5600.jpg\" alt=\"Workspace for students. Photo: Wendy Goodfriend\" title=\"Workspace for students. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49960\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Professional kitchen workspace.\u003c/strong> Photos: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/prof-kitchen800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/prof-kitchen560.jpg\" alt=\"Professional Kitchen workspace. Photo: Wendy Goodfriend\" title=\"Professional Kitchen workspace. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49980\">\u003c/a>\u003c/p>\n\u003cp>Thus, the professional kitchen is set up like a real (albeit big) restaurant kitchen: a row of ranges, shared prep tables, an adjacent dish room. Expecting an individual \"work station\" of stovetop, oven, and prep area? Not here! Instead, Liano and Pantsios see students learn how to work together, moving gracefully (and fast) around their co-workers, yanking trays of biscuits out of a blasting-hot oven when the range top above is in full filet-searing swing. \"We want to get students used to the pace, rigors, and values of a restaurant kitchen,\" said Pantsios, \"to learn to pay attention to detail, to have that sense of urgency.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/prof-workspace8001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/prof-workspace5601.jpg\" alt=\"Professional kitchen workspace. Photo: Wendy Goodfriend\" title=\"Professional kitchen workspace. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49998\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Another crucial part of the school's education program will be San Francisco itself. \"We're small and flexible, and very hooked in to the food world here. Shouldn't all this community be part of your education?\" Thus, Liano envisions hands-on harvesting at local farms, foraging excursions, and talks about sustainable fisheries with the buyers at Monterey Fish. The last two months of each professional program will be an externship at a local restaurant, where students will learn how to put their skills to use in the real pressure-cooker of daily service. Each student will be supervised by a chef/mentor, offering more feedback than the typical \u003cem>stage,\u003c/em> or unpaid apprenticeship, undertaken by many beginning cooks. \"You can't learn to be a chef in culinary school. We're training people to be entry-level cooks,\" said Liano, but cooks with smarts, creativity, and a lively knowledge of how things work in the kitchen and beyond. \u003c/p>\n\n",
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"excerpt": "Ready to make a career change? Always wondered if you had the chops to make it in a restaurant kitchen? Want to whip your skills into shape before you launch that catering/food truck/recipe development business? While the Bay Area has never lacked for cooking schools, cooking classes, or chef demonstrations, the brand-new San Francisco Cooking School is opening this fall at Turk and Van Ness. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.sfcooking.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/logo200.jpg\" alt=\"San Francisco Cooking School logo\" title=\"San Francisco Cooking School logo\" width=\"200\" height=\"200\" class=\"alignleft size-full wp-image-49963\">\u003c/a>Ready to make a career change? Always wondered if you had the chops to make it in a restaurant kitchen? Want to whip your skills into shape before you launch that catering/food truck/recipe development business? While the Bay Area has never lacked for cooking schools, cooking classes, or chef demonstrations, the brand-new \u003ca href=\"http://www.sfcooking.com/\"> San Francisco Cooking School\u003c/a> is opening this fall at Turk and Van Ness. \u003c/p>\n\u003cp>Starting in January, the school will be offering two programs for would-be professional chefs: a six-month full-time program and an 11-month part-time program with classes on nights and weekends. There'll also be a variety of cookbook signings, chef demos, and \u003ca href=\"http://blog.sfcooking.com/\">day-long workshops\u003c/a> on a wide range of topics, from \u003ca href=\"http://blog.sfcooking.com/2012/08/03/macaroon-workshop/\">macaroons three ways\u003c/a> with Tartine pastry chef Laurie Ellen Pelicano and regional Italian cooking to a \u003ca href=\"http://blog.sfcooking.com/2012/07/17/samins-take-on-turkey-day-1110/\">California Thanksgiving\u003c/a> menu with Pop-Up General Store founder \u003ca href=\"http://saminnosrat.com/\">Samin Nosrat.\u003c/a> \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/jodi-liano800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/jodi-liano560.jpg\" alt=\"Jodi Liano\" title=\"Jodi Liano\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49951\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Jodi Liano.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Founder Jodi Liano first trained, then taught, at \u003ca href=\"http://www.tantemarie.com/\">Tante Marie's Cooking School\u003c/a>. In starting her own school, she hopes to break out of the typical French-influenced, recipe-driven mold, inspire her students to cook professionally, and get them tasting, creating, and learning the chemistry behind what works in the kitchen (and how to fix what doesn't). With an advisory board of top Bay Area chefs, and deans including chefs \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/07/urban-chef-report-craig-stolls-favorite-bay-area-eats/\">Craig Stoll\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel Patterson\u003c/a> and pastry chef \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/03/02/pastry-chef-profile-bill-corbett-of-absinthe/\">Bill Corbett\u003c/a> she's gotten an earful about the lack of real-world skills in new hires fresh out of culinary school. Sure, these kids might know Escoffier's master sauces, but could they fix a curdled Bearnaise or know how to correct for salt, acid, fat, and sweetness on the fly, without losing their rhythm or dropping into the weeds? What chefs were asking for were employees with culinary intuition, made up of equal parts technical and chemical know-how, a well-developed palate, sensory enthusiasm, and muscle memory--something that could, in fact, be taught, using ratio-based, method-driven systems, not bulky textbooks of recipes to memorize. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/catherine-pantsios800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/catherine-pantsios560.jpg\" alt=\"Catherine Pantsios\" title=\"Catherine Pantsios\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49940\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Catherine Pantsios.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, this would be a school that would start with hands-on hows and whys, with the freedom to mess up and be creative. Liano still talks about an \u003cem>a-ha!\u003c/em> moment over a skillet full of onions that wouldn't caramelize. Her pan got a quick glance from teacher and longtime restaurant chef/owner Catherine Pantsios, who then asked if she'd salted the onions before starting. She had, and there was the problem, since the salt was drawing out liquid, making the onions steam rather than brown. She remembers this moment of basic cooking chemistry even now, in a way that a written instruction might never have stuck. And Pantsios is now the lead instructor for the professional school.\"You have to make mistakes,\" emphasizes Pantsios. \"It's so important!\" (As well as learning what to do with less-than-perfect efforts: hello, soup stock!) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cookingschool-800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cookingschool-560.jpg\" alt=\"San Francisco Cooking School main demo area under construction\" title=\"San Francisco Cooking School main demo area under construction\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49942\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>San Francisco Cooking School main area under construction.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Finding a space big enough to equip two full teaching-kitchen spaces (one for the professional school, the other for chef demos, public classes, and events) was a challenge that dragged on for almost a year, until Liano discovered the corner site on Van Ness and Turk. Once part of the original Auto Row on Van Ness, the 100-year-old building had loft-high ceilings and huge windows, with plenty of room for both a demo kitchen up front and a more compact, restaurant-sized kitchen in the back, along with a dishwashing room, storage areas, changing rooms, offices, even a mezzanine that could evolve into a student lounge, meeting rooms and classrooms. Once an auto showroom, it had been a carburator shop, then Speedo 690, a short-lived Jeremiah Tower restaurant. Most recently, it had been a outpost of the Naan and Curry chain, until a fire closed it down. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/stoves800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/stoves560.jpg\" alt=\"Stoves in main area workspace. Photo: Wendy Goodfriend\" title=\"Stoves in main area workspace. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49956\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Stoves in main area workspace.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Liano sees her student demographic as career-changers, people who've been successful in other fields but always felt the lure of the kitchen, and who've made a thoughtful decision to develop the skills and speed required to make it in a professional setting. (And, it goes without saying, have given a long, hard consideration to paying $24,500 for training in a field that pays not much more than minimum wage to start.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/workspace800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/workspace5600.jpg\" alt=\"Workspace for students. Photo: Wendy Goodfriend\" title=\"Workspace for students. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49960\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Professional kitchen workspace.\u003c/strong> Photos: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/prof-kitchen800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/prof-kitchen560.jpg\" alt=\"Professional Kitchen workspace. Photo: Wendy Goodfriend\" title=\"Professional Kitchen workspace. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49980\">\u003c/a>\u003c/p>\n\u003cp>Thus, the professional kitchen is set up like a real (albeit big) restaurant kitchen: a row of ranges, shared prep tables, an adjacent dish room. Expecting an individual \"work station\" of stovetop, oven, and prep area? Not here! Instead, Liano and Pantsios see students learn how to work together, moving gracefully (and fast) around their co-workers, yanking trays of biscuits out of a blasting-hot oven when the range top above is in full filet-searing swing. \"We want to get students used to the pace, rigors, and values of a restaurant kitchen,\" said Pantsios, \"to learn to pay attention to detail, to have that sense of urgency.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/prof-workspace8001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/prof-workspace5601.jpg\" alt=\"Professional kitchen workspace. Photo: Wendy Goodfriend\" title=\"Professional kitchen workspace. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49998\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Another crucial part of the school's education program will be San Francisco itself. \"We're small and flexible, and very hooked in to the food world here. Shouldn't all this community be part of your education?\" Thus, Liano envisions hands-on harvesting at local farms, foraging excursions, and talks about sustainable fisheries with the buyers at Monterey Fish. The last two months of each professional program will be an externship at a local restaurant, where students will learn how to put their skills to use in the real pressure-cooker of daily service. Each student will be supervised by a chef/mentor, offering more feedback than the typical \u003cem>stage,\u003c/em> or unpaid apprenticeship, undertaken by many beginning cooks. \"You can't learn to be a chef in culinary school. We're training people to be entry-level cooks,\" said Liano, but cooks with smarts, creativity, and a lively knowledge of how things work in the kitchen and beyond. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The California Report: California Cities Take on Soda Regulation",
"title": "The California Report: California Cities Take on Soda Regulation",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/photosodatax560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/photosodatax560.jpg\" alt=\"Jorge Cota and his mom Linda Ramos at Childrens Hospital in Oakland. Photo: Mina Kim/KQED\" title=\"Jorge Cota and his mom Linda Ramos at Childrens Hospital in Oakland. Photo: Mina Kim/KQED\" width=\"560\" height=\"316\" class=\"size-full wp-image-49898\">\u003c/a>\u003cbr>\n\u003cem>Jorge Cota and his mom Linda Ramos at Children's Hospital in Oakland. Cota weighed more then 320 pounds before cutting cutting soda and junk food from his diet. Photo: Mina Kim/KQED\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The California Report Magazine Host:\u003c/strong> \u003ca href=\"http://www.kqed.org/radio/about/staff/scott-shafer.jsp\">Scott Shafer\u003c/a>\u003cbr>\n\u003cstrong>Reporter: \u003ca href=\"http://www.kqed.org/radio/about/staff/mina-kim.jsp\">Mina Kim\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>From New York City to California, local officials are pushing ideas to get consumers to cut down on soft drinks. Health experts say sugary drinks like Coke and Pepsi contribute to obesity and diabetes. And now two California cities, Richmond and El Monte, are asking voters to approve taxes on those drinks. If voters say yes, they could be the first in the nation to tax sodas, energy drinks and other sugary beverages. But experts disagree on whether getting people to change their behavior is more complicated than adding pennies to the price of a soda. \u003c/p>\n\u003cp>\u003ca href=\"http://www.californiareport.org/archive/R201210121630/a\">Original Broadcast\u003c/a>: October 12, 2012\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201210121630a.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201210121630a.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> [audio src=\"http://www.kqed.org/.stream/anon/radio/tcrmag/2012/10/2012-10-12a-tcrmag.mp3\"] \u003c/p>\n\u003cul>\n\u003cstrong>Related Stories:\u003c/strong>\n\u003cli>KQED Elections 2012: \u003ca href=\"http://blogs.kqed.org/election2012/2012/10/12/can-a-penny-an-ounce-soda-tax-curb-obesity/\">Can a Penny-an-Ounce Soda Tax Curb Obesity?\u003c/a>\u003c/li>\n\u003cli>KQED Elections 2012: \u003ca href=\"http://blogs.kqed.org/election2012/2012/10/12/richmond-residents-weigh-in-on-sugar-sweetened-beverage-tax/\">Richmond Residents Weigh in on Sugar-Sweetened Beverage Tax\u003c/a>\u003c/li>\n\u003cli>The California Report: \u003ca href=\"http://www.californiareport.org/archive/R201208060850/a\">Richmond's Proposed Soda Tax Will Go to Voters\u003c/a>\u003c/li>\n\u003cli>State of Health: \u003ca href=\"http://blogs.kqed.org/stateofhealth/2012/08/06/the-soda-tax-campaign-in-full-swing-in-richmond/\">Richmond Soda Tax Campaign in Full Swing\u003c/a>\n\u003c/li>\n\u003cli>Richmond Confidential: \u003ca href=\"http://richmondconfidential.org/2012/10/10/cinemark-joins-american-beverage-association-in-funding-opposition-to-measure-n/\">Cinemark joins American Beverage Association in funding opposition to Measure N\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "49895 http://blogs.kqed.org/bayareabites/?p=49895",
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"excerpt": "Reporter: Mina Kim\u003cbr />\r\nFrom New York City to California, local officials are pushing ideas to get consumers to cut down on soft drinks. Health experts say sugary drinks like Coke and Pepsi contribute to obesity and diabetes. And now two California cities, Richmond and El Monte, are asking voters to approve taxes on those drinks.",
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"description": "Reporter: Mina Kim\r\nFrom New York City to California, local officials are pushing ideas to get consumers to cut down on soft drinks. Health experts say sugary drinks like Coke and Pepsi contribute to obesity and diabetes. And now two California cities, Richmond and El Monte, are asking voters to approve taxes on those drinks.",
"title": "The California Report: California Cities Take on Soda Regulation | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/photosodatax560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/photosodatax560.jpg\" alt=\"Jorge Cota and his mom Linda Ramos at Childrens Hospital in Oakland. Photo: Mina Kim/KQED\" title=\"Jorge Cota and his mom Linda Ramos at Childrens Hospital in Oakland. Photo: Mina Kim/KQED\" width=\"560\" height=\"316\" class=\"size-full wp-image-49898\">\u003c/a>\u003cbr>\n\u003cem>Jorge Cota and his mom Linda Ramos at Children's Hospital in Oakland. Cota weighed more then 320 pounds before cutting cutting soda and junk food from his diet. Photo: Mina Kim/KQED\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The California Report Magazine Host:\u003c/strong> \u003ca href=\"http://www.kqed.org/radio/about/staff/scott-shafer.jsp\">Scott Shafer\u003c/a>\u003cbr>\n\u003cstrong>Reporter: \u003ca href=\"http://www.kqed.org/radio/about/staff/mina-kim.jsp\">Mina Kim\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>From New York City to California, local officials are pushing ideas to get consumers to cut down on soft drinks. Health experts say sugary drinks like Coke and Pepsi contribute to obesity and diabetes. And now two California cities, Richmond and El Monte, are asking voters to approve taxes on those drinks. If voters say yes, they could be the first in the nation to tax sodas, energy drinks and other sugary beverages. But experts disagree on whether getting people to change their behavior is more complicated than adding pennies to the price of a soda. \u003c/p>\n\u003cp>\u003ca href=\"http://www.californiareport.org/archive/R201210121630/a\">Original Broadcast\u003c/a>: October 12, 2012\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201210121630a.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201210121630a.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cul>\n\u003cstrong>Related Stories:\u003c/strong>\n\u003cli>KQED Elections 2012: \u003ca href=\"http://blogs.kqed.org/election2012/2012/10/12/can-a-penny-an-ounce-soda-tax-curb-obesity/\">Can a Penny-an-Ounce Soda Tax Curb Obesity?\u003c/a>\u003c/li>\n\u003cli>KQED Elections 2012: \u003ca href=\"http://blogs.kqed.org/election2012/2012/10/12/richmond-residents-weigh-in-on-sugar-sweetened-beverage-tax/\">Richmond Residents Weigh in on Sugar-Sweetened Beverage Tax\u003c/a>\u003c/li>\n\u003cli>The California Report: \u003ca href=\"http://www.californiareport.org/archive/R201208060850/a\">Richmond's Proposed Soda Tax Will Go to Voters\u003c/a>\u003c/li>\n\u003cli>State of Health: \u003ca href=\"http://blogs.kqed.org/stateofhealth/2012/08/06/the-soda-tax-campaign-in-full-swing-in-richmond/\">Richmond Soda Tax Campaign in Full Swing\u003c/a>\n\u003c/li>\n\u003cli>Richmond Confidential: \u003ca href=\"http://richmondconfidential.org/2012/10/10/cinemark-joins-american-beverage-association-in-funding-opposition-to-measure-n/\">Cinemark joins American Beverage Association in funding opposition to Measure N\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Onigilly Introduces Updated Japanese Comfort Food to the FiDi ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/lunch-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/lunch-1.jpg\" alt=\"lunch onigilly\" title=\"lunch onigilly\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-49850\">\u003c/a>\u003cbr>\n\u003cem>teriyaki chicken, salmon and hijiki(seaweed) onigiri\u003c/em>\u003c/p>\n\u003cp>Lunch-able staples are culturally relative. While I grew up in LA, toting peanut butter or tuna sandwiches to school, in Denmark, my friend Kim brought a special box from home with his \u003cem>smørrebrød\u003c/em>, open-faced rye bread squares topped with liver spread, cheese or chocolate. And everyday in Japan, Koji Kanematsu’s mother made him \u003ca href=\"http://en.wikipedia.org/wiki/Onigiri\">onigiri\u003c/a>, rice balls stuffed with a pickled plum, a dab of salmon or other filling. These ubiquitous, portable snacks, often wrapped in nori (seaweed), are standard lunch fare for adults as well as children and sold in train stations, convenience stores and specialty shops in every Japanese city.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Onigiri_at_a_convenience_store_by_typester_in_Kamakura.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Onigiri_at_a_convenience_store_by_typester_in_Kamakura.jpg\" alt=\"Onigiri at a convenience store\" title=\"Onigiri at a convenience store\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49847\">\u003c/a>\u003cbr>\n\u003cem>rows of onigiri at Japanese convenience store. photo courtesy: typester at Kamakura\u003c/em>\u003c/p>\n\u003cp>Last month, Koji Kanematsu’s cozy lunch spot on Kearny, \u003ca href=\"http://onigilly.com/\">Onigilly\u003c/a>, had a soft opening to introduce San Franciscans to an updated version of his childhood comfort food, onigiri. The filled rice packets have been enthusiastically welcomed by curious Fi-Di-ers and who’ve been consuming almost 1000 \"onigilly\" a day.\u003c/p>\n\u003cp>A little explanation of Koji's tweak on the original name: “onigiri” proved challenging for American tongues with its Japanese “r” that’s actually a combination of r, l and d sounds (technically called an \u003ca href=\"http://en.wikipedia.org/wiki/Alveolar_flap\">alveolar flap\u003c/a>) So, Koji morphed the word to “onigilly,” with a more familiar English “l” as in silly, frilly, lily.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/onigilly-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/onigilly-Collage.jpg\" alt=\"onigilly Collage\" title=\"onigilly Collage\" width=\"560\" height=\"280\" class=\"alignnone size-full wp-image-49862\">\u003c/a>\u003c/p>\n\u003cp>I first sampled his rice triangles generously topped with eggplant, hijiki and spicy shrimp at the \u003ca href=\"http://www.newpeopleworld.com/eats/\">Cinema Café\u003c/a> in Japantown’s New People building, during a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\">tasting tour that I wrote about\u003c/a> for BAB. (Note: I so enjoyed that \u003ca href=\"http://www.edibleexcursions.net/japantown_tour.htm\">Edible Excursions\u003c/a> tour, that I am now one of the EE guides and lead Japantown tasting tours several Saturdays a month).\u003c/p>\n\u003cp>I was eager to visit his new restaurant and try some of his many veggie, meat and seafood toppings. Arriving before noon, it was easy to snag a spot at one of the five tiny tables and munch my lunch as a steady stream of trendy young office workers moved through an orderly line and took their lunches in compostable boxes to go.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/hijiki.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/hijiki.jpg\" alt=\"hijiki\" title=\"hijiki\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-49851\">\u003c/a>\u003cbr>\n\u003cem>hijiki and shredded carrots\u003c/em>\u003c/p>\n\u003cp>With 17 choices, it's not easy to narrow it down to a set of three. I picked salmon, teriyaki chicken and hijiki (seaweed with shredded carrots), which came with a salad, edamame and pickled ginger. This is comforting, finger food (except for the salad) with a trio of balanced textures: soft warm rice, crunchy nori (if you eat it right away) and satisfying toppings. Light, healthy and flavorful.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/onigilly-lunch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/onigilly-lunch.jpg\" alt=\"onigilly lunch\" title=\"onigilly lunch\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49846\">\u003c/a>\u003cbr>\n\u003cem>onigilly topped with snow crab salad, sesame kale and broiled unagi\u003c/em>\u003c/p>\n\u003cp>Onigilly's menu features traditional Japanese flavored toppings, such as salmon, pickled plum, lotus root and stinky-smelling, but good-for-you-because-it's-fermented \u003cem>natto\u003c/em> (soy beans). Plus a range of non-traditional combos, such as teriyaki tofu, spicy bacon cooked with garlic butter and sesame kale.\u003c/p>\n\u003cp>Koji has been selling his nori-wrapped rice packets and toppings from his food cart at Off the Grid Fort Mason, Civic Center Farmers Market and other locations since he completed the food incubation program at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. Executive Director, Caleb Zigas, explains that Koji’s \"motivation, talent, entrepreneurial spirit and product quality\" won him one of the few spots awarded to men in the program that prioritizes immigrant women. He was also the first Japanese person to go through La Cocina's training. And now, Mariko Grady, a current La Cocina participant, supplies Onigilly with its fermented foods. \u003c/p>\n\u003cp>Koji is from southern Japan. While in college there he worked in a restaurant for five years, ironically one that focused on pizza, pasta and wine.Then he started working in a tech company and came to the Bay Area on a business trip and predictably fell for our weather, culture and people.\u003c/p>\n\u003cp>I interviewed him about his rice-ball business and edited his answers for clarity and length.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/koji-and-adachi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/koji-and-adachi.jpg\" alt=\"koji and adachi\" title=\"koji and adachi\" width=\"560\" height=\"496\" class=\"alignnone size-full wp-image-49858\">\u003c/a>\u003cbr>\n\u003cem>Koji Kanematsu and chef Adachi Hiroyuki\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you come up with the idea for your business?\u003c/strong>\u003c/p>\n\u003cp>KK: When I moved here 6 years ago, I found it strange that there were sushi restaurants on every block, but the onigiri snacks that we can buy everywhere in Japan were nowhere to be found. The Japanese friends I met here all missed the same taste of home and urged me to start a business to fill this need. \u003c/p>\n\u003cp>\u003cstrong>So did you start with the onigilly the way you make them now?\u003c/strong>\u003c/p>\n\u003cp>KK: No, I started with a traditional Japanese style rice ball and tried it out on my Irish roommate and his American friends. They said it was okay, but they wouldn't eat it because it had too much rice and not enough filling. I got the idea to switch brown rice for the traditional white rice, then asked my friend (and now business partner) Adachi Hiroyuki–-who was executive chef for the Tsunami sushi restaurants--if he had any ideas how to make this onigiri for Americans? Adachi came up with the perfect fusion of elements: more filling placed on the top of the triangle of brown rice and an expanded array of traditional and non-traditional toppings.\u003c/p>\n\u003cp>\u003cstrong>You say that onigiri has a long history. What do you mean?\u003c/strong>\u003c/p>\n\u003cp>KK: Well, they found fossilized rice balls from the Yayoi Period, about 2300 years ago. And in the Middle Ages (1200-1600) samurai used to take onigiri along when they were fighting a war. The traditional filling of \u003cem>ume\u003c/em> pickled plum, helped keep the rice balls fresh. Farmers used to eat the portable snacks too, and office workers--they're the perfect lunch.\u003c/p>\n\u003cp>\u003cstrong>(At this point, chef Adachi Hiroyuki joins the conversation). I notice, chef, that your menu is already changing with the seasons.\u003c/strong>\u003c/p>\n\u003cp>AH: Yes, we're saying goodbye to eggplant and shishito (little peppers) but we'll have new flavors for the fall like chard, kabocha squash, sesame kale, beet greens with jalapeno and miso-roasted fennel.\u003c/p>\n\u003cp>\u003cstrong>What are your plans for the future?\u003c/strong>\u003c/p>\n\u003cp>AH: As soon as we get our liquor license, we plan to stay open later and add an izakaya bar, with beer, sake, shochu (a barley vodka) and appetizers.\u003c/p>\n\u003cp>KK: Eventually, we want to open 500 Onigilly restaurants around the country.\u003c/p>\n\u003cp>AH: We want to educate people about how to eat healthy.\u003c/p>\n\u003cp>KK: And expand into serving onigilly for school lunches.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://onigilly.com/\">Onigilly\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/DN3Ay\">Map\u003c/a>\u003cbr>\n343 Kearny Street (at Pine)\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-671-4706\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/onigilly\">Onigilly\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/onigilly\">@onigilly\u003c/a>\u003c/p>\n\n",
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"excerpt": "Onigilly (recently opened in the Financial District) offers an updated version of classic Japanese onigiri rice balls with generous toppings, from traditional pickled plum and salmon, to miso roasted fennel, spicy shrimp and bacon cooked with garlic butter, sake and chili sauce.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/lunch-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/lunch-1.jpg\" alt=\"lunch onigilly\" title=\"lunch onigilly\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-49850\">\u003c/a>\u003cbr>\n\u003cem>teriyaki chicken, salmon and hijiki(seaweed) onigiri\u003c/em>\u003c/p>\n\u003cp>Lunch-able staples are culturally relative. While I grew up in LA, toting peanut butter or tuna sandwiches to school, in Denmark, my friend Kim brought a special box from home with his \u003cem>smørrebrød\u003c/em>, open-faced rye bread squares topped with liver spread, cheese or chocolate. And everyday in Japan, Koji Kanematsu’s mother made him \u003ca href=\"http://en.wikipedia.org/wiki/Onigiri\">onigiri\u003c/a>, rice balls stuffed with a pickled plum, a dab of salmon or other filling. These ubiquitous, portable snacks, often wrapped in nori (seaweed), are standard lunch fare for adults as well as children and sold in train stations, convenience stores and specialty shops in every Japanese city.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Onigiri_at_a_convenience_store_by_typester_in_Kamakura.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Onigiri_at_a_convenience_store_by_typester_in_Kamakura.jpg\" alt=\"Onigiri at a convenience store\" title=\"Onigiri at a convenience store\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49847\">\u003c/a>\u003cbr>\n\u003cem>rows of onigiri at Japanese convenience store. photo courtesy: typester at Kamakura\u003c/em>\u003c/p>\n\u003cp>Last month, Koji Kanematsu’s cozy lunch spot on Kearny, \u003ca href=\"http://onigilly.com/\">Onigilly\u003c/a>, had a soft opening to introduce San Franciscans to an updated version of his childhood comfort food, onigiri. The filled rice packets have been enthusiastically welcomed by curious Fi-Di-ers and who’ve been consuming almost 1000 \"onigilly\" a day.\u003c/p>\n\u003cp>A little explanation of Koji's tweak on the original name: “onigiri” proved challenging for American tongues with its Japanese “r” that’s actually a combination of r, l and d sounds (technically called an \u003ca href=\"http://en.wikipedia.org/wiki/Alveolar_flap\">alveolar flap\u003c/a>) So, Koji morphed the word to “onigilly,” with a more familiar English “l” as in silly, frilly, lily.\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/24/2012/10/onigilly-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/onigilly-Collage.jpg\" alt=\"onigilly Collage\" title=\"onigilly Collage\" width=\"560\" height=\"280\" class=\"alignnone size-full wp-image-49862\">\u003c/a>\u003c/p>\n\u003cp>I first sampled his rice triangles generously topped with eggplant, hijiki and spicy shrimp at the \u003ca href=\"http://www.newpeopleworld.com/eats/\">Cinema Café\u003c/a> in Japantown’s New People building, during a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\">tasting tour that I wrote about\u003c/a> for BAB. (Note: I so enjoyed that \u003ca href=\"http://www.edibleexcursions.net/japantown_tour.htm\">Edible Excursions\u003c/a> tour, that I am now one of the EE guides and lead Japantown tasting tours several Saturdays a month).\u003c/p>\n\u003cp>I was eager to visit his new restaurant and try some of his many veggie, meat and seafood toppings. Arriving before noon, it was easy to snag a spot at one of the five tiny tables and munch my lunch as a steady stream of trendy young office workers moved through an orderly line and took their lunches in compostable boxes to go.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/hijiki.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/hijiki.jpg\" alt=\"hijiki\" title=\"hijiki\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-49851\">\u003c/a>\u003cbr>\n\u003cem>hijiki and shredded carrots\u003c/em>\u003c/p>\n\u003cp>With 17 choices, it's not easy to narrow it down to a set of three. I picked salmon, teriyaki chicken and hijiki (seaweed with shredded carrots), which came with a salad, edamame and pickled ginger. This is comforting, finger food (except for the salad) with a trio of balanced textures: soft warm rice, crunchy nori (if you eat it right away) and satisfying toppings. Light, healthy and flavorful.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/onigilly-lunch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/onigilly-lunch.jpg\" alt=\"onigilly lunch\" title=\"onigilly lunch\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49846\">\u003c/a>\u003cbr>\n\u003cem>onigilly topped with snow crab salad, sesame kale and broiled unagi\u003c/em>\u003c/p>\n\u003cp>Onigilly's menu features traditional Japanese flavored toppings, such as salmon, pickled plum, lotus root and stinky-smelling, but good-for-you-because-it's-fermented \u003cem>natto\u003c/em> (soy beans). Plus a range of non-traditional combos, such as teriyaki tofu, spicy bacon cooked with garlic butter and sesame kale.\u003c/p>\n\u003cp>Koji has been selling his nori-wrapped rice packets and toppings from his food cart at Off the Grid Fort Mason, Civic Center Farmers Market and other locations since he completed the food incubation program at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. Executive Director, Caleb Zigas, explains that Koji’s \"motivation, talent, entrepreneurial spirit and product quality\" won him one of the few spots awarded to men in the program that prioritizes immigrant women. He was also the first Japanese person to go through La Cocina's training. And now, Mariko Grady, a current La Cocina participant, supplies Onigilly with its fermented foods. \u003c/p>\n\u003cp>Koji is from southern Japan. While in college there he worked in a restaurant for five years, ironically one that focused on pizza, pasta and wine.Then he started working in a tech company and came to the Bay Area on a business trip and predictably fell for our weather, culture and people.\u003c/p>\n\u003cp>I interviewed him about his rice-ball business and edited his answers for clarity and length.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/koji-and-adachi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/koji-and-adachi.jpg\" alt=\"koji and adachi\" title=\"koji and adachi\" width=\"560\" height=\"496\" class=\"alignnone size-full wp-image-49858\">\u003c/a>\u003cbr>\n\u003cem>Koji Kanematsu and chef Adachi Hiroyuki\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you come up with the idea for your business?\u003c/strong>\u003c/p>\n\u003cp>KK: When I moved here 6 years ago, I found it strange that there were sushi restaurants on every block, but the onigiri snacks that we can buy everywhere in Japan were nowhere to be found. The Japanese friends I met here all missed the same taste of home and urged me to start a business to fill this need. \u003c/p>\n\u003cp>\u003cstrong>So did you start with the onigilly the way you make them now?\u003c/strong>\u003c/p>\n\u003cp>KK: No, I started with a traditional Japanese style rice ball and tried it out on my Irish roommate and his American friends. They said it was okay, but they wouldn't eat it because it had too much rice and not enough filling. I got the idea to switch brown rice for the traditional white rice, then asked my friend (and now business partner) Adachi Hiroyuki–-who was executive chef for the Tsunami sushi restaurants--if he had any ideas how to make this onigiri for Americans? Adachi came up with the perfect fusion of elements: more filling placed on the top of the triangle of brown rice and an expanded array of traditional and non-traditional toppings.\u003c/p>\n\u003cp>\u003cstrong>You say that onigiri has a long history. What do you mean?\u003c/strong>\u003c/p>\n\u003cp>KK: Well, they found fossilized rice balls from the Yayoi Period, about 2300 years ago. And in the Middle Ages (1200-1600) samurai used to take onigiri along when they were fighting a war. The traditional filling of \u003cem>ume\u003c/em> pickled plum, helped keep the rice balls fresh. Farmers used to eat the portable snacks too, and office workers--they're the perfect lunch.\u003c/p>\n\u003cp>\u003cstrong>(At this point, chef Adachi Hiroyuki joins the conversation). I notice, chef, that your menu is already changing with the seasons.\u003c/strong>\u003c/p>\n\u003cp>AH: Yes, we're saying goodbye to eggplant and shishito (little peppers) but we'll have new flavors for the fall like chard, kabocha squash, sesame kale, beet greens with jalapeno and miso-roasted fennel.\u003c/p>\n\u003cp>\u003cstrong>What are your plans for the future?\u003c/strong>\u003c/p>\n\u003cp>AH: As soon as we get our liquor license, we plan to stay open later and add an izakaya bar, with beer, sake, shochu (a barley vodka) and appetizers.\u003c/p>\n\u003cp>KK: Eventually, we want to open 500 Onigilly restaurants around the country.\u003c/p>\n\u003cp>AH: We want to educate people about how to eat healthy.\u003c/p>\n\u003cp>KK: And expand into serving onigilly for school lunches.\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://onigilly.com/\">Onigilly\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/DN3Ay\">Map\u003c/a>\u003cbr>\n343 Kearny Street (at Pine)\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-671-4706\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/onigilly\">Onigilly\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/onigilly\">@onigilly\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Q&A with Chef Adam Dulye of Abbot’s Cellar",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AdamDulye.jpg\">\u003cimg class=\"alignnone size-full wp-image-49537\" title=\"Adam Dulye. Photo: Melissa Fuller\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AdamDulye.jpg\" alt=\"Adam Dulye. Photo: Melissa Fuller\" width=\"560\" height=\"373\">\u003c/a>\u003cbr>\n\u003cem>Adam Dulye. Photo: Melissa Fuller\u003c/em>\u003c/p>\n\u003cp>When \u003ca href=\"http://abbotscellar.com/\">Abbot’s Cellar\u003c/a> opened this summer in the Mission, the initial buzz was that it may become something more than a gastropub. The restaurant is considered a local launch for Adam Dulye, 34, who is the chef-owner and hails from Kansas City. Dulye is a a Culinary Institute of America graduate who spent time studying charcuterie and butchery in France after graduation. He first worked at \u003ca href=\"http://monkskettle.com/\">Monk’s Kettle\u003c/a>, which is the sister restaurant to Abbot’s Cellar. Before moving to the Bay Area, Dulye cooked in craft-beer centric locations in Boulder, Vail, and Portland, Oregon, where he caught the eye of the Brewers Association. In 2009, Dulye cooked at the \u003ca href=\"http://www.durango.org/press-room/press-releases.aspx?mode=detail&id=2009-02-04\">James Beard House\u003c/a>, at one of the foundation’s first beer and food pairing dinners.\u003c/p>\n\u003cp>Dulye is the Culinary Consultant for the Brewers Association, and has spearheaded the culinary menus of several events including \u003ca href=\"http://www.savorcraftbeer.com/beer-food/chefs/\">SAVOR\u003c/a>: An American Craft Beer and Food Experience, the Farm to Table Pavilion at the Great American Beer Festival, and the \u003ca href=\"http://www.worldbeercup.org/\">2012 World Beer Cup Dinner\u003c/a>. In 2009 and 2010, Dulye worked with the Colorado Brewers Guild to showcase beer and food pairings at the \u003ca href=\"http://www.foodandwine.com/classic\">Aspen Food & Wine Classic\u003c/a>. The Noe Valley/Bernal Heights resident is currently consulting with author Janet Fletcher on a book highlighting artisan cheese and craft beer. October's tasting menu at Abbot's Cellar includes pairings like hand cut pasta with brown butter Chanterelle mushrooms, brocolli di ciccio and organic porter from \u003ca href=\"http://www.eelriverbrewing.com/\">Eel River Brewing\u003c/a>; bone marrow roasted root vegetables, chervil pistou with \u003ca href=\"http://www.firestonebeer.com/beers/products/dba-double-barrel-ale\">Double Barrel ale from Firestone Walker\u003c/a>; and for dessert a sour cream cheesecake, Marcona almond shortbread and honey gastrique paired with \u003ca href=\"http://www.moonlightbrewing.com/\">Moonlight Brewing’s\u003c/a> Change of Heart.\u003c/p>\n\u003cp>Bay Area Bites caught up with Dulye via email and in person interviews and his comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you hope to accomplish at Abbot’s Cellar as Chef-Owner? Is a Michelin star a goal?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> Getting the Michelin star was a one-liner that I used when we opened. The goal here is to keep the conversation going for beer and food, and push Abbot’s to be more than a dining establishment. For diners, that hopefully means that it’s more of an experience and that you leave with more than a full belly. If you focus on that, a lot of times, things like a Michelin star can follow.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AbbotsCellar-pork-chop.jpg\">\u003cimg class=\"alignnone size-full wp-image-49538\" title=\"Abbots Cellar oven-roasted pork chop, caraway spaetzle, peaches and tarragon. Photo courtesy of Christian Albertson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AbbotsCellar-pork-chop.jpg\" alt=\"Abbots Cellar oven-roasted pork chop, caraway spaetzle, peaches and tarragon. Photo courtesy of Christian Albertson\" width=\"400\" height=\"602\">\u003c/a>\u003cbr>\n\u003cem>Abbot’s Cellar oven-roasted pork chop, caraway spaetzle, peaches and tarragon--a popular mainstay of the menu. Photo courtesy of Christian Albertson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about, food-wise? \u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> Right now one of the areas I am focusing on is highlighting the integrity of simple ingredients. I want to highlight what the farmer believes is ready to pick and how they want it presented. Take carrots for example, they can be prepared in a way that will allow them to shine in the dish, but they have to be harvested at the perfect time. Carrots are always around but when the farmer says, \"Do this with it now,\" then I want to highlight what they grow and not necessarily what I did with it. We took a batch of carrots from Heirloom Organics farm and did them on a plate: puree, roasted, pickled, and raw. I was seeing where the sugar level and texture were, and doing the puree was kind of a natural thing.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your information about food? What’s on your nightstand reading pile?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> It’s all over the place. On my nightstand table right now is the \u003ca href=\"http://www.rivercottage.net/shop/\">River Cottage\u003c/a> book. Oddly if you scrolled through my phone, the texts that go back and forth between chefs would make a pretty good read. Right now I’m texting a lot of brewers.\u003c/p>\n\u003cp>My good friend Kyle in Colorado sent over a picture of a one pound Matsutake. He started mushroom foraging, and I did foraging when I lived there.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your thoughts on the state of beer pairing and food in the Bay Area? Where are we with knowledge and appreciation? \u003c/strong>\u003cbr>\n\u003cstrong>Dulye: \u003c/strong>Craft beer in general is on such a growth explosion. Beer pairing right now in the Bay Area is on its way up and there are some really great chefs and restaurants doing some great pairings. With anything else you have to search through all the places doing pairings and find who is really doing a great job and who is just putting a beer on the menu for the name of the beer.\u003c/p>\n\u003cp>As far as knowledge goes, the Bay Area is at a bit of a plateau. Not in a bad way. There is so much to learn and the basics have been hit. Most people know about IPA, Pale Ale, Stout, and Porter, etc. But now we have sours being the \"it\" beer in the Bay right now and the knowledge there is pretty low. Collaboration beers and new versions of old styles are coming out all the time and it is a challenge for everyone to keep up. Sours and IPAs range and people think, \"that’s what it’s supposed to taste like.\" There’s so much polar difference from IPA to IPA. It’s a good thing and a bad thing. People want to learn more about beer. But it’s challenging because people think IPA is the most popular beer style and you have to like it. If you don’t like it, they think it’s not for you.\u003c/p>\n\u003cp>Appreciation for beer in the Bay Area is at an all-time high. The amount of people who have had their \"a-ha\" that's what beer can do moment is growing and people are seeking to expand their knowledge. Honestly, the best beer you have is the one right in front of you.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you get into pairing beer with food?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> I grew up in Kansas City, where \u003ca href=\"http://www.boulevard.com/wp-content/themes/boulevard960/ageverify.php?r=http://www.boulevard.com\">Boulevard\u003c/a> is the pillar of brewing. I was doing a lot of different wine, beer and spirits dinners when I was younger. When I was in Vail I did an event called Taste of Vail that was up on top of Vail and a 3000 person event. I was going to lick the snow wall, and thought, this is painfully bright and rather warm. There was one brewer there and we ended up talking and having a few beers. Being in Colorado, it kind of rolled into doing other things with breweries there and I just kept doing it. It was fun. And I enjoyed the people I was working with and how open people are. That openness is unique to brewing and everyone’s willing to share what they know. That’s a rare thing in a competitive industry.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are some of your favorite food and drink spots in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> \u003ca href=\"http://www.rockbarsf.com/\">Rock Bar\u003c/a> for a Manhattan.\u003c/p>\n\u003cp>I get coffee every morning at \u003ca href=\"http://www.caffefioresf.com/\">Cafe Fiore\u003c/a> on 24th Street. That counts, right? Coffee is a Bay Area \"drink\" now.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rangesf.com/\">Range\u003c/a> is a great neighbor to have for both food and cocktails. I tend to drink cocktails and wine when I go out more often than beer. I want to try the experience that they are offering.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any foods that are a guilty pleasure?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> Peanut butter cookies. Well, just cookies. Every now and then a warm cookie is a relaxing thing.\u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Adam Dulye, who is the Chef-Owner of Abbot's Cellar, which is a beer-centric fine dining outpost in the Mission. Dulye shares his thoughts on why he wants to keep the conversation going with diners about beer and food, as well as his favorite spots to eat and drink.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AdamDulye.jpg\">\u003cimg class=\"alignnone size-full wp-image-49537\" title=\"Adam Dulye. Photo: Melissa Fuller\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AdamDulye.jpg\" alt=\"Adam Dulye. Photo: Melissa Fuller\" width=\"560\" height=\"373\">\u003c/a>\u003cbr>\n\u003cem>Adam Dulye. Photo: Melissa Fuller\u003c/em>\u003c/p>\n\u003cp>When \u003ca href=\"http://abbotscellar.com/\">Abbot’s Cellar\u003c/a> opened this summer in the Mission, the initial buzz was that it may become something more than a gastropub. The restaurant is considered a local launch for Adam Dulye, 34, who is the chef-owner and hails from Kansas City. Dulye is a a Culinary Institute of America graduate who spent time studying charcuterie and butchery in France after graduation. He first worked at \u003ca href=\"http://monkskettle.com/\">Monk’s Kettle\u003c/a>, which is the sister restaurant to Abbot’s Cellar. Before moving to the Bay Area, Dulye cooked in craft-beer centric locations in Boulder, Vail, and Portland, Oregon, where he caught the eye of the Brewers Association. In 2009, Dulye cooked at the \u003ca href=\"http://www.durango.org/press-room/press-releases.aspx?mode=detail&id=2009-02-04\">James Beard House\u003c/a>, at one of the foundation’s first beer and food pairing dinners.\u003c/p>\n\u003cp>Dulye is the Culinary Consultant for the Brewers Association, and has spearheaded the culinary menus of several events including \u003ca href=\"http://www.savorcraftbeer.com/beer-food/chefs/\">SAVOR\u003c/a>: An American Craft Beer and Food Experience, the Farm to Table Pavilion at the Great American Beer Festival, and the \u003ca href=\"http://www.worldbeercup.org/\">2012 World Beer Cup Dinner\u003c/a>. In 2009 and 2010, Dulye worked with the Colorado Brewers Guild to showcase beer and food pairings at the \u003ca href=\"http://www.foodandwine.com/classic\">Aspen Food & Wine Classic\u003c/a>. The Noe Valley/Bernal Heights resident is currently consulting with author Janet Fletcher on a book highlighting artisan cheese and craft beer. October's tasting menu at Abbot's Cellar includes pairings like hand cut pasta with brown butter Chanterelle mushrooms, brocolli di ciccio and organic porter from \u003ca href=\"http://www.eelriverbrewing.com/\">Eel River Brewing\u003c/a>; bone marrow roasted root vegetables, chervil pistou with \u003ca href=\"http://www.firestonebeer.com/beers/products/dba-double-barrel-ale\">Double Barrel ale from Firestone Walker\u003c/a>; and for dessert a sour cream cheesecake, Marcona almond shortbread and honey gastrique paired with \u003ca href=\"http://www.moonlightbrewing.com/\">Moonlight Brewing’s\u003c/a> Change of Heart.\u003c/p>\n\u003cp>Bay Area Bites caught up with Dulye via email and in person interviews and his comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you hope to accomplish at Abbot’s Cellar as Chef-Owner? Is a Michelin star a goal?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> Getting the Michelin star was a one-liner that I used when we opened. The goal here is to keep the conversation going for beer and food, and push Abbot’s to be more than a dining establishment. For diners, that hopefully means that it’s more of an experience and that you leave with more than a full belly. If you focus on that, a lot of times, things like a Michelin star can follow.\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/24/2012/09/AbbotsCellar-pork-chop.jpg\">\u003cimg class=\"alignnone size-full wp-image-49538\" title=\"Abbots Cellar oven-roasted pork chop, caraway spaetzle, peaches and tarragon. Photo courtesy of Christian Albertson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AbbotsCellar-pork-chop.jpg\" alt=\"Abbots Cellar oven-roasted pork chop, caraway spaetzle, peaches and tarragon. Photo courtesy of Christian Albertson\" width=\"400\" height=\"602\">\u003c/a>\u003cbr>\n\u003cem>Abbot’s Cellar oven-roasted pork chop, caraway spaetzle, peaches and tarragon--a popular mainstay of the menu. Photo courtesy of Christian Albertson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about, food-wise? \u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> Right now one of the areas I am focusing on is highlighting the integrity of simple ingredients. I want to highlight what the farmer believes is ready to pick and how they want it presented. Take carrots for example, they can be prepared in a way that will allow them to shine in the dish, but they have to be harvested at the perfect time. Carrots are always around but when the farmer says, \"Do this with it now,\" then I want to highlight what they grow and not necessarily what I did with it. We took a batch of carrots from Heirloom Organics farm and did them on a plate: puree, roasted, pickled, and raw. I was seeing where the sugar level and texture were, and doing the puree was kind of a natural thing.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your information about food? What’s on your nightstand reading pile?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> It’s all over the place. On my nightstand table right now is the \u003ca href=\"http://www.rivercottage.net/shop/\">River Cottage\u003c/a> book. Oddly if you scrolled through my phone, the texts that go back and forth between chefs would make a pretty good read. Right now I’m texting a lot of brewers.\u003c/p>\n\u003cp>My good friend Kyle in Colorado sent over a picture of a one pound Matsutake. He started mushroom foraging, and I did foraging when I lived there.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your thoughts on the state of beer pairing and food in the Bay Area? Where are we with knowledge and appreciation? \u003c/strong>\u003cbr>\n\u003cstrong>Dulye: \u003c/strong>Craft beer in general is on such a growth explosion. Beer pairing right now in the Bay Area is on its way up and there are some really great chefs and restaurants doing some great pairings. With anything else you have to search through all the places doing pairings and find who is really doing a great job and who is just putting a beer on the menu for the name of the beer.\u003c/p>\n\u003cp>As far as knowledge goes, the Bay Area is at a bit of a plateau. Not in a bad way. There is so much to learn and the basics have been hit. Most people know about IPA, Pale Ale, Stout, and Porter, etc. But now we have sours being the \"it\" beer in the Bay right now and the knowledge there is pretty low. Collaboration beers and new versions of old styles are coming out all the time and it is a challenge for everyone to keep up. Sours and IPAs range and people think, \"that’s what it’s supposed to taste like.\" There’s so much polar difference from IPA to IPA. It’s a good thing and a bad thing. People want to learn more about beer. But it’s challenging because people think IPA is the most popular beer style and you have to like it. If you don’t like it, they think it’s not for you.\u003c/p>\n\u003cp>Appreciation for beer in the Bay Area is at an all-time high. The amount of people who have had their \"a-ha\" that's what beer can do moment is growing and people are seeking to expand their knowledge. Honestly, the best beer you have is the one right in front of you.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you get into pairing beer with food?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> I grew up in Kansas City, where \u003ca href=\"http://www.boulevard.com/wp-content/themes/boulevard960/ageverify.php?r=http://www.boulevard.com\">Boulevard\u003c/a> is the pillar of brewing. I was doing a lot of different wine, beer and spirits dinners when I was younger. When I was in Vail I did an event called Taste of Vail that was up on top of Vail and a 3000 person event. I was going to lick the snow wall, and thought, this is painfully bright and rather warm. There was one brewer there and we ended up talking and having a few beers. Being in Colorado, it kind of rolled into doing other things with breweries there and I just kept doing it. It was fun. And I enjoyed the people I was working with and how open people are. That openness is unique to brewing and everyone’s willing to share what they know. That’s a rare thing in a competitive industry.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are some of your favorite food and drink spots in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> \u003ca href=\"http://www.rockbarsf.com/\">Rock Bar\u003c/a> for a Manhattan.\u003c/p>\n\u003cp>I get coffee every morning at \u003ca href=\"http://www.caffefioresf.com/\">Cafe Fiore\u003c/a> on 24th Street. That counts, right? Coffee is a Bay Area \"drink\" now.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rangesf.com/\">Range\u003c/a> is a great neighbor to have for both food and cocktails. I tend to drink cocktails and wine when I go out more often than beer. I want to try the experience that they are offering.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"radiolab": {
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"reveal": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
"science-friday": {
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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},
"soldout": {
"id": "soldout",
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