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"disqusTitle": "Foraging For Fish in the San Francisco Bay ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_Kirk560.jpg\" alt=\"Kirk Lombard demonstrates the cast at his Saturday morning Coastal Fishing/Foraging Tour.\" title=\"Kirk Lombard demonstrates the cast at his Saturday morning Coastal Fishing/Foraging Tour.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46133\">\u003c/a>\u003cbr>\n\u003cem>Kirk Lombard demonstrates the cast at his Saturday morning Coastal \u003ca href=\"http://seaforager.com/tours/\" title=\"http://seaforager.com/tours/\">Fishing/Foraging Tour\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>If all commercial fishermen used the methods of Kirk Lombard, sustainability would be a non-issue. He goes for lesser know species using the most sporting methods possible. He hand-tosses a net, Hawaiian style, for smelt, he poke-poles for monkeyface eel, and catches red crab with a fishing pole and snare. He shares his maritime adventures and knowledge of the bays edible intertidal zone in his \u003ca href=\"http://seaforager.com\">“Sea Forager Tours.”\u003c/a> \u003c/p>\n\u003cp>On the Saturday morning that I gathered with 20 some other people near the lighthouse on Yacht Road in the Marina neighborhood of San Francisco. He warned us early on that the Advil he had taken that morning might wear off at any moment. The previous week he had repeatedly buried fish hooks into his hands, and then, when deep diving into mudflat after horse neck clams, he had infected the wounds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2_Kirk560.jpg\" alt=\"Kirk Lombard shows students how they could survive a catastrophe by foraging seawalls.\" title=\"Kirk Lombard shows students how they could survive a catastrophe by foraging seawalls.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46135\">\u003c/a>\u003cbr>\n\u003cem>Kirk Lombard shows students how they could survive a catastrophe by foraging seawalls.\u003c/em>\u003c/p>\n\u003cp>But he powered through the pain and showed people edible limpets that “taste like abalone” and warned them that they “must be willing to risk their lives for them, as they were gathered where waves crashed.” He baited up a crab snare with squid and showed how to fish for them—only red crabs are keepers in the bay, but like most fishermen, he wasn’t going to reveal his prime fishing spots, only his wisdom on how to catch the critters. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/3_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/3_Kirk560.jpg\" alt=\"A Dungeness crab that is legal size-wise, but you can’t keep these crabs if they are caught in the bay.\" title=\"A Dungeness crab that is legal size-wise, but you can’t keep these crabs if they are caught in the bay.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46136\">\u003c/a>\u003cbr>\n\u003cem>A Dungeness crab that is legal size-wise, but you can’t keep these crabs if they are caught in the bay.\u003c/em>\u003c/p>\n\u003cp>While demonstrating casting for crab and telling anecdotes and natural history of the regions waterways that needed a bit of fact checking—like there are so many sea lions because there are no natural predators in the area. Um, great white sharks? But fishermen are known for their spirit of rugged adventure, and Lombard has this in spades. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/4_Kirk400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/4_Kirk400.jpg\" alt=\"Kirk explains how you want to remove a horseneck clam from the mud in “all its phallic glory” as he put it. \" title=\"Kirk explains how you want to remove a horseneck clam from the mud in “all its phallic glory” as he put it. \" width=\"400\" height=\"534\" class=\"alignnone size-full wp-image-46137\">\u003c/a>\u003cbr>\n\u003cem>Kirk explains how you want to remove a horseneck clam from the mud in “all its phallic glory” as he put it.\u003c/em> \u003c/p>\n\u003cp>He is the only fisherman commercially harvesting monkeyface eel, which is labor intensive and not lucrative. He claims it, “keeps me in beer money,” as well, very few fishermen go after red crabs in the bay, as he does, because they “will break you fingers with their claws and admittedly, there’s not a huge market.” He also takes nets out and fishes for surf smelt with a hand tossed net and night smelt with an A-frame based on Native American fishing methods. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/5_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/5_Kirk560.jpg\" alt=\"Kirk shows the A-Frame fishing net he uses to catch smelt. \" title=\"Kirk shows the A-Frame fishing net he uses to catch smelt. \" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46138\">\u003c/a>\u003cbr>\n\u003cem>Kirk shows the A-Frame fishing net he uses to catch smelt.\u003c/em> \u003c/p>\n\u003cp>He has yet to be granted a commercial fishing license for using his hand tossed net for herring fishing, and hopes to soon as he is helping to bring back these underappreciated forage fish to restaurants in San Francisco.\u003c/p>\n\u003cp>Developing our tastes for these fish would also be a boon to sustainability. Small or forage fish in Northern California include squid, anchovies, smelt, sardines and herring. Herring is the last commercial fishery in the San Francisco Bay, and these fish are used exclusively for their roe, which is shipped to Japan. The bodies are used as bait or sold to fishmeal companies. \u003c/p>\n\u003cp>While the fisheries in California are managed, reports are coming out from other regions in the world that these small fish, which are a critical part of the ocean’s food chain are being wiped out. These fish are primarily being made into fishmeal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/6_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/6_Kirk560.jpg\" alt=\"The tour culminates with an exciting demonstration poke poling for monkeyface eels.\" title=\"The tour culminates with an exciting demonstration poke poling for monkeyface eels.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46139\">\u003c/a>\u003cbr>\n\u003cem>The tour culminates with an exciting demonstration poke poling for monkeyface eels.\u003c/em> \u003c/p>\n\u003cp>According to the Lenfest Forage Fish Task Force report that was published this year, 90 percent of forage fish are used for agriculture, fish farms and nutritional supplements. According to their report, in 2006, 88.5 were made into fish oil and 68.2 percent of fishmeal was used by the aquaculture industry, i.e., salmon farms. When feeding farmed salmon, 3 to 10 pounds of these small forage fish are needed for every one pound of farmed salmon that’s produced. So instead of eating farmed salmon, we would all be better off if we ate these little fish. \u003c/p>\n\u003cp>More and more, innovative chefs in the San Francisco Bay area are serving up forage fish and adventurous diners are in for a treat. \u003c/p>\n\u003cp>\u003ca href=\"http://nopasf.com\">NOPA\u003c/a> in San Francisco serves Fried Little Fish, dill, and chili lime aioli. (These “Little Fish” are smelt caught by Kirk!) \u003c/p>\n\u003cp>\u003ca href=\"http://poggiotrattoria.com/\">Poggio\u003c/a> in Sausalito is serving bruschetta with marinated sardines and a pea and mint puree on bread cooked over coals. As well, they are serving calamari over squid ink pasta. \u003c/p>\n\u003cp>\u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> in San Francisco has herring escabeche on the menu. \u003c/p>\n\u003cp>\u003ca href=\"http://www.comalberkeley.com/\">Comal\u003c/a> in Berkeley has a chilled calamari salad with marinated butter beans, roasted pasilla peppers and zucchini. \u003c/p>\n\u003cp>\u003ca href=\"http://www.bouchesf.com/\">Bouche\u003c/a> in San Francisco is serving sardines with grapefruit, mint and marinated vegetables.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_sardines560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_sardines560.jpg\" alt=\"sardines with grapefruit, mint and marinated vegetables by Bouche Photo: Quan Pham Photography\" title=\"sardines with grapefruit, mint and marinated vegetables by Bouche Photo: Quan Pham Photography\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46134\">\u003c/a>\u003cbr>\n\u003cem>Sardines with grapefruit, mint and marinated vegetables by Bouche. Photo: Quan Pham Photography\u003c/em>\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/24/2012/07/1_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_Kirk560.jpg\" alt=\"Kirk Lombard demonstrates the cast at his Saturday morning Coastal Fishing/Foraging Tour.\" title=\"Kirk Lombard demonstrates the cast at his Saturday morning Coastal Fishing/Foraging Tour.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46133\">\u003c/a>\u003cbr>\n\u003cem>Kirk Lombard demonstrates the cast at his Saturday morning Coastal \u003ca href=\"http://seaforager.com/tours/\" title=\"http://seaforager.com/tours/\">Fishing/Foraging Tour\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>If all commercial fishermen used the methods of Kirk Lombard, sustainability would be a non-issue. He goes for lesser know species using the most sporting methods possible. He hand-tosses a net, Hawaiian style, for smelt, he poke-poles for monkeyface eel, and catches red crab with a fishing pole and snare. He shares his maritime adventures and knowledge of the bays edible intertidal zone in his \u003ca href=\"http://seaforager.com\">“Sea Forager Tours.”\u003c/a> \u003c/p>\n\u003cp>On the Saturday morning that I gathered with 20 some other people near the lighthouse on Yacht Road in the Marina neighborhood of San Francisco. He warned us early on that the Advil he had taken that morning might wear off at any moment. The previous week he had repeatedly buried fish hooks into his hands, and then, when deep diving into mudflat after horse neck clams, he had infected the wounds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2_Kirk560.jpg\" alt=\"Kirk Lombard shows students how they could survive a catastrophe by foraging seawalls.\" title=\"Kirk Lombard shows students how they could survive a catastrophe by foraging seawalls.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46135\">\u003c/a>\u003cbr>\n\u003cem>Kirk Lombard shows students how they could survive a catastrophe by foraging seawalls.\u003c/em>\u003c/p>\n\u003cp>But he powered through the pain and showed people edible limpets that “taste like abalone” and warned them that they “must be willing to risk their lives for them, as they were gathered where waves crashed.” He baited up a crab snare with squid and showed how to fish for them—only red crabs are keepers in the bay, but like most fishermen, he wasn’t going to reveal his prime fishing spots, only his wisdom on how to catch the critters. \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/24/2012/07/3_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/3_Kirk560.jpg\" alt=\"A Dungeness crab that is legal size-wise, but you can’t keep these crabs if they are caught in the bay.\" title=\"A Dungeness crab that is legal size-wise, but you can’t keep these crabs if they are caught in the bay.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46136\">\u003c/a>\u003cbr>\n\u003cem>A Dungeness crab that is legal size-wise, but you can’t keep these crabs if they are caught in the bay.\u003c/em>\u003c/p>\n\u003cp>While demonstrating casting for crab and telling anecdotes and natural history of the regions waterways that needed a bit of fact checking—like there are so many sea lions because there are no natural predators in the area. Um, great white sharks? But fishermen are known for their spirit of rugged adventure, and Lombard has this in spades. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/4_Kirk400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/4_Kirk400.jpg\" alt=\"Kirk explains how you want to remove a horseneck clam from the mud in “all its phallic glory” as he put it. \" title=\"Kirk explains how you want to remove a horseneck clam from the mud in “all its phallic glory” as he put it. \" width=\"400\" height=\"534\" class=\"alignnone size-full wp-image-46137\">\u003c/a>\u003cbr>\n\u003cem>Kirk explains how you want to remove a horseneck clam from the mud in “all its phallic glory” as he put it.\u003c/em> \u003c/p>\n\u003cp>He is the only fisherman commercially harvesting monkeyface eel, which is labor intensive and not lucrative. He claims it, “keeps me in beer money,” as well, very few fishermen go after red crabs in the bay, as he does, because they “will break you fingers with their claws and admittedly, there’s not a huge market.” He also takes nets out and fishes for surf smelt with a hand tossed net and night smelt with an A-frame based on Native American fishing methods. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/5_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/5_Kirk560.jpg\" alt=\"Kirk shows the A-Frame fishing net he uses to catch smelt. \" title=\"Kirk shows the A-Frame fishing net he uses to catch smelt. \" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46138\">\u003c/a>\u003cbr>\n\u003cem>Kirk shows the A-Frame fishing net he uses to catch smelt.\u003c/em> \u003c/p>\n\u003cp>He has yet to be granted a commercial fishing license for using his hand tossed net for herring fishing, and hopes to soon as he is helping to bring back these underappreciated forage fish to restaurants in San Francisco.\u003c/p>\n\u003cp>Developing our tastes for these fish would also be a boon to sustainability. Small or forage fish in Northern California include squid, anchovies, smelt, sardines and herring. Herring is the last commercial fishery in the San Francisco Bay, and these fish are used exclusively for their roe, which is shipped to Japan. The bodies are used as bait or sold to fishmeal companies. \u003c/p>\n\u003cp>While the fisheries in California are managed, reports are coming out from other regions in the world that these small fish, which are a critical part of the ocean’s food chain are being wiped out. These fish are primarily being made into fishmeal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/6_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/6_Kirk560.jpg\" alt=\"The tour culminates with an exciting demonstration poke poling for monkeyface eels.\" title=\"The tour culminates with an exciting demonstration poke poling for monkeyface eels.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46139\">\u003c/a>\u003cbr>\n\u003cem>The tour culminates with an exciting demonstration poke poling for monkeyface eels.\u003c/em> \u003c/p>\n\u003cp>According to the Lenfest Forage Fish Task Force report that was published this year, 90 percent of forage fish are used for agriculture, fish farms and nutritional supplements. According to their report, in 2006, 88.5 were made into fish oil and 68.2 percent of fishmeal was used by the aquaculture industry, i.e., salmon farms. When feeding farmed salmon, 3 to 10 pounds of these small forage fish are needed for every one pound of farmed salmon that’s produced. So instead of eating farmed salmon, we would all be better off if we ate these little fish. \u003c/p>\n\u003cp>More and more, innovative chefs in the San Francisco Bay area are serving up forage fish and adventurous diners are in for a treat. \u003c/p>\n\u003cp>\u003ca href=\"http://nopasf.com\">NOPA\u003c/a> in San Francisco serves Fried Little Fish, dill, and chili lime aioli. (These “Little Fish” are smelt caught by Kirk!) \u003c/p>\n\u003cp>\u003ca href=\"http://poggiotrattoria.com/\">Poggio\u003c/a> in Sausalito is serving bruschetta with marinated sardines and a pea and mint puree on bread cooked over coals. As well, they are serving calamari over squid ink pasta. \u003c/p>\n\u003cp>\u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> in San Francisco has herring escabeche on the menu. \u003c/p>\n\u003cp>\u003ca href=\"http://www.comalberkeley.com/\">Comal\u003c/a> in Berkeley has a chilled calamari salad with marinated butter beans, roasted pasilla peppers and zucchini. \u003c/p>\n\u003cp>\u003ca href=\"http://www.bouchesf.com/\">Bouche\u003c/a> in San Francisco is serving sardines with grapefruit, mint and marinated vegetables.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_sardines560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_sardines560.jpg\" alt=\"sardines with grapefruit, mint and marinated vegetables by Bouche Photo: Quan Pham Photography\" title=\"sardines with grapefruit, mint and marinated vegetables by Bouche Photo: Quan Pham Photography\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46134\">\u003c/a>\u003cbr>\n\u003cem>Sardines with grapefruit, mint and marinated vegetables by Bouche. Photo: Quan Pham Photography\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mezcal Primer + Tasting Event in San Francisco",
"title": "Mezcal Primer + Tasting Event in San Francisco",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalistas300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalistas300.jpg\" alt=\"Mezcal in the street in Oaxaca Photo: Susan Coss\" title=\"Mezcal in the street in Oaxaca Photo: Susan Coss\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-46038\">\u003c/a>Mezcal, the Mexican spirit distilled from agave, is popping up everywhere. Some of the Bay Area's top mixologists are using it; last year Mosto opened up as part of \u003ca href=\"http://tacolicioussf.com/\">Tacolicious\u003c/a>' move into the Mission and features an extensive tequila and mezcal selection, while bars like Emeryville's \u003ca href=\"http://prizefighterbar.com/\">Prizefighter\u003c/a> and the Western Addition's \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a> each have fantastic selections. \u003c/p>\n\u003cp>A few months ago Susan Coss and I decided to launch \u003ca href=\"http://mezcalistas.com/\">Mezcalistas\u003c/a>, a blog devoted to artisanal mezcal. Susan had spent a considerable amount of time in Oaxaca and had an \u003ca href=\"http://mezcalistas.com/the-first-taste/\">early conversion experience\u003c/a> to mezcal. Mine came rather recently but I haven't stopped enjoying it since. As part of our general mission to explain and cover the world of artisanal mezcal we've held a number of \u003ca href=\"http://mezcalistas.com/category/tastings/\">informal tastings\u003c/a> but this July 25th we're taking the next step and throwing a \u003ca href=\"http://www.thebolditalic.com/events/4918-the-bold-italic-and-mezcalistas-pop-up-mezcaleria\">public tasting with San Francisco's The Bold Italic\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalbottles500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalbottles500.jpg\" alt=\"Mezcal bottles. Photo: Susan Coss\" title=\"Mezcal bottles. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46024\">\u003c/a>\u003cbr>\n\u003cem>Mezcal bottles. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>At the event, we'll taste different types of mezcal, talk about how they're made and explain what you're tasting. We'll also be serving a cocktail to demonstrate how you can use it as a mixer and appetizers that will highlight its versatility as a food companion. In Mexico, many people drink mezcal or its cousin tequila with a meal, so food pairing is a particularly important part of the conversation. Now, to whet your whistle, here's a primer on the wonderful world of mezcal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalcut500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalcut500.jpg\" alt=\"An agave cut. Photo: Susan Coss\" title=\"An agave cut. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46025\">\u003c/a>\u003cbr>\n\u003cem>An agave cut. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What Is Mezcal?\u003c/strong>\u003cbr>\nMezcal is the distillate of fermented agave juice. Mezcal producers cut the leaves off agave plants, harvest the piná or \"pineapple\" heart of the agave, cook it underground, then ferment and distill it into a spirit that varies widely in alcoholic content but is usually about 40 percent and occasionally higher. Conventional wisdom in Mexico is that a mezcal needs to be at least 45 percent. You can \u003ca href=\"http://mezcalistas.com/a-really-really-basic-explanation-of-making-mezcal/\">take a look at the photo gallery we posted\u003c/a> to get a sense for how basic this process is. Contrary to all the glistening stainless steel production facilities that usually produce culinary goods, palenqueros (traditional mezcal makers) are out there chopping agave by hand, building fires in pits to roast them and pushing mules around in a circle to grind the pinás into a fermentable pulp.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcal-still500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcal-still500.jpg\" alt=\"A mezcal still. Photo: Susan Coss\" title=\"A mezcal still. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46023\">\u003c/a>\u003cbr>\n\u003cem>A mezcal still. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What Does It Taste Like? \u003c/strong>\u003cbr>\nThe variety of flavors in different mezcals, which can be distilled from various types of domesticated or wild agave, is one of the pleasures of the drink. Generally, what they share is a degree of smokiness and an agave flavor. How much and how it's highlighted depends on the maker's style, which can roughly be grouped into three strands. First, there's the very traditional mezcal, which fills the mouth with a viscous body and a forthright agave flavor that includes herbal and vegetal notes. Another traditional form puts alcohol in the spotlight with a higher degree of smoke. The third is the popular, contemporary form, generally lower in alcohol, lighter in body and lighter on the smokiness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/palenquero500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/palenquero500.jpg\" alt=\"Palenquero Chucho Sanchez making a blend. Photo: Susan Coss\" title=\"Palenquero Chucho Sanchez making a blend. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46026\">\u003c/a>\u003cbr>\n\u003cem>Palenquero Chucho Sanchez making a blend. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Why Is It Different? \u003c/strong>\u003cbr>\nAside from taste, mezcals are severely limited in quantity since it takes so long for agave plants to grow (5-7 years for the domesticated espadin, as long as 12-17 years for the wild varieties) and because much of the production is still done in small batches. Nor are the agaves completely domesticated like the blue agave used for tequila, so source material is always an issue. Palenqueros are frequently inheritors of long family traditions. Each palenquero brings his own idea to the mix: espadin, silvestres, blends, high alcohol, heavy body, viscous, flavor variation. \u003c/p>\n\u003cp>Like many traditional distillates, palenqueros add things to their products. The most notable is a style called pechuga, where they add a turkey or chicken breast, sometimes even a rabbit, to the distillation process. It sounds almost impossible, but the meat adds an ethereal tone to these mezcals. Try one and you may never look back even if your wallet complains: Pechugas are extremely limited in production and therefore quite expensive. Then there are the fruit, herb and nut infused varieties. We have yet to see one of these commercially available in the U.S. but should you see one in Mexico give it a try.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roastingpit500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roastingpit500.jpg\" alt=\"The roasting pit at Fidencio. Photo: Susan Coss\" title=\"The roasting pit at Fidencio. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46027\">\u003c/a>\u003cbr>\n\u003cem>The roasting pit at Fidencio. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Tequila Question\u003c/strong>\u003cbr>\nTequila and mezcal are frequently mentioned in the same breath. Technically, any agave distillate is a mezcal, so mezcal drinkers love to point out that tequila is just another mezcal. Tequila drinkers love to point out that while all tequilas are mezcals, not all mezcals are tequilas. The main difference is that tequila’s production is very well-defined while mezcal allows much more flexibility to its makers. In the wine world it’s the difference between a well-defined appellation like Cotes du Rhone and an amorphous one like Vin du Pays.\u003c/p>\n\u003cp>Tequila has to be made almost entirely of a single type of agave, blue agave aka Agave tequiliana Weber, produced in a very limited geographical area dominated by the state of Jalisco in Western Mexico, and is roasted above ground in steam ovens or autoclaves. Mezcal can be made from 27 types of agave though generally from the Espadin. It is produced in seven states centered in Oaxaca and roasted however the maker wants -- generally underground. \u003c/p>\n\u003cp>The way tequila and mezcals are roasted produces one of the major taste differences. Mezcals tend to pick up a distinct smoky flavor from their direct contact with burning wood while tequilas rarely have a hint of it. The fact that mezcal can be made from so many varieties of agave means that you can find single-agave mezcals of wildly different taste sensations, especially the wild or silvestres agaves which contribute a veritable constellation of flavors. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tahona500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tahona500.jpg\" alt=\"A tahona, the horse powered stone mill used to crush roasted agave into a pulp before it’s fermented and distilled into mezcal. Photo: Susan Coss\" title=\"A tahona, the horse powered stone mill used to crush roasted agave into a pulp before it’s fermented and distilled into mezcal. Photo: Susan Coss\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-46029\">\u003c/a>\u003cbr>\n\u003cem>A tahona, the horse powered stone mill used to crush roasted agave into a pulp before it’s fermented and distilled into mezcal. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>There's your introduction to mezcal. For more information and to experience mezcal \u003ca href=\"http://www.thebolditalic.com/events/4918-the-bold-italic-and-mezcalistas-pop-up-mezcaleria\">come to our tasting\u003c/a> and \u003ca href=\"http://mezcalistas.com/\">follow our blog\u003c/a>. We're planning to have many more tastings and we aim to keep you up-to-date on the world of mezcal. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://mezcalistas.com/\">Mezcalistas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mezcalistas\">@mezcalistas\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Mezcalistas/114725788657288\">Mezcalistas\u003c/a>\u003c/p>\n\n",
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"excerpt": "Local SF mezcal blog Mezcalistas and The Bold Italic are hosting a mezcal tasting July 25th to bring the renown Mexican spirit to the United States. In anticipation here's a quick run down of what you need to know about mezcal including the tequila connection and a resolution of some lingering myths. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalistas300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalistas300.jpg\" alt=\"Mezcal in the street in Oaxaca Photo: Susan Coss\" title=\"Mezcal in the street in Oaxaca Photo: Susan Coss\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-46038\">\u003c/a>Mezcal, the Mexican spirit distilled from agave, is popping up everywhere. Some of the Bay Area's top mixologists are using it; last year Mosto opened up as part of \u003ca href=\"http://tacolicioussf.com/\">Tacolicious\u003c/a>' move into the Mission and features an extensive tequila and mezcal selection, while bars like Emeryville's \u003ca href=\"http://prizefighterbar.com/\">Prizefighter\u003c/a> and the Western Addition's \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a> each have fantastic selections. \u003c/p>\n\u003cp>A few months ago Susan Coss and I decided to launch \u003ca href=\"http://mezcalistas.com/\">Mezcalistas\u003c/a>, a blog devoted to artisanal mezcal. Susan had spent a considerable amount of time in Oaxaca and had an \u003ca href=\"http://mezcalistas.com/the-first-taste/\">early conversion experience\u003c/a> to mezcal. Mine came rather recently but I haven't stopped enjoying it since. As part of our general mission to explain and cover the world of artisanal mezcal we've held a number of \u003ca href=\"http://mezcalistas.com/category/tastings/\">informal tastings\u003c/a> but this July 25th we're taking the next step and throwing a \u003ca href=\"http://www.thebolditalic.com/events/4918-the-bold-italic-and-mezcalistas-pop-up-mezcaleria\">public tasting with San Francisco's The Bold Italic\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalbottles500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalbottles500.jpg\" alt=\"Mezcal bottles. Photo: Susan Coss\" title=\"Mezcal bottles. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46024\">\u003c/a>\u003cbr>\n\u003cem>Mezcal bottles. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>At the event, we'll taste different types of mezcal, talk about how they're made and explain what you're tasting. We'll also be serving a cocktail to demonstrate how you can use it as a mixer and appetizers that will highlight its versatility as a food companion. In Mexico, many people drink mezcal or its cousin tequila with a meal, so food pairing is a particularly important part of the conversation. Now, to whet your whistle, here's a primer on the wonderful world of mezcal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalcut500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalcut500.jpg\" alt=\"An agave cut. Photo: Susan Coss\" title=\"An agave cut. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46025\">\u003c/a>\u003cbr>\n\u003cem>An agave cut. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What Is Mezcal?\u003c/strong>\u003cbr>\nMezcal is the distillate of fermented agave juice. Mezcal producers cut the leaves off agave plants, harvest the piná or \"pineapple\" heart of the agave, cook it underground, then ferment and distill it into a spirit that varies widely in alcoholic content but is usually about 40 percent and occasionally higher. Conventional wisdom in Mexico is that a mezcal needs to be at least 45 percent. You can \u003ca href=\"http://mezcalistas.com/a-really-really-basic-explanation-of-making-mezcal/\">take a look at the photo gallery we posted\u003c/a> to get a sense for how basic this process is. Contrary to all the glistening stainless steel production facilities that usually produce culinary goods, palenqueros (traditional mezcal makers) are out there chopping agave by hand, building fires in pits to roast them and pushing mules around in a circle to grind the pinás into a fermentable pulp.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcal-still500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcal-still500.jpg\" alt=\"A mezcal still. Photo: Susan Coss\" title=\"A mezcal still. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46023\">\u003c/a>\u003cbr>\n\u003cem>A mezcal still. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What Does It Taste Like? \u003c/strong>\u003cbr>\nThe variety of flavors in different mezcals, which can be distilled from various types of domesticated or wild agave, is one of the pleasures of the drink. Generally, what they share is a degree of smokiness and an agave flavor. How much and how it's highlighted depends on the maker's style, which can roughly be grouped into three strands. First, there's the very traditional mezcal, which fills the mouth with a viscous body and a forthright agave flavor that includes herbal and vegetal notes. Another traditional form puts alcohol in the spotlight with a higher degree of smoke. The third is the popular, contemporary form, generally lower in alcohol, lighter in body and lighter on the smokiness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/palenquero500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/palenquero500.jpg\" alt=\"Palenquero Chucho Sanchez making a blend. Photo: Susan Coss\" title=\"Palenquero Chucho Sanchez making a blend. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46026\">\u003c/a>\u003cbr>\n\u003cem>Palenquero Chucho Sanchez making a blend. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Why Is It Different? \u003c/strong>\u003cbr>\nAside from taste, mezcals are severely limited in quantity since it takes so long for agave plants to grow (5-7 years for the domesticated espadin, as long as 12-17 years for the wild varieties) and because much of the production is still done in small batches. Nor are the agaves completely domesticated like the blue agave used for tequila, so source material is always an issue. Palenqueros are frequently inheritors of long family traditions. Each palenquero brings his own idea to the mix: espadin, silvestres, blends, high alcohol, heavy body, viscous, flavor variation. \u003c/p>\n\u003cp>Like many traditional distillates, palenqueros add things to their products. The most notable is a style called pechuga, where they add a turkey or chicken breast, sometimes even a rabbit, to the distillation process. It sounds almost impossible, but the meat adds an ethereal tone to these mezcals. Try one and you may never look back even if your wallet complains: Pechugas are extremely limited in production and therefore quite expensive. Then there are the fruit, herb and nut infused varieties. We have yet to see one of these commercially available in the U.S. but should you see one in Mexico give it a try.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roastingpit500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roastingpit500.jpg\" alt=\"The roasting pit at Fidencio. Photo: Susan Coss\" title=\"The roasting pit at Fidencio. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46027\">\u003c/a>\u003cbr>\n\u003cem>The roasting pit at Fidencio. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Tequila Question\u003c/strong>\u003cbr>\nTequila and mezcal are frequently mentioned in the same breath. Technically, any agave distillate is a mezcal, so mezcal drinkers love to point out that tequila is just another mezcal. Tequila drinkers love to point out that while all tequilas are mezcals, not all mezcals are tequilas. The main difference is that tequila’s production is very well-defined while mezcal allows much more flexibility to its makers. In the wine world it’s the difference between a well-defined appellation like Cotes du Rhone and an amorphous one like Vin du Pays.\u003c/p>\n\u003cp>Tequila has to be made almost entirely of a single type of agave, blue agave aka Agave tequiliana Weber, produced in a very limited geographical area dominated by the state of Jalisco in Western Mexico, and is roasted above ground in steam ovens or autoclaves. Mezcal can be made from 27 types of agave though generally from the Espadin. It is produced in seven states centered in Oaxaca and roasted however the maker wants -- generally underground. \u003c/p>\n\u003cp>The way tequila and mezcals are roasted produces one of the major taste differences. Mezcals tend to pick up a distinct smoky flavor from their direct contact with burning wood while tequilas rarely have a hint of it. The fact that mezcal can be made from so many varieties of agave means that you can find single-agave mezcals of wildly different taste sensations, especially the wild or silvestres agaves which contribute a veritable constellation of flavors. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tahona500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tahona500.jpg\" alt=\"A tahona, the horse powered stone mill used to crush roasted agave into a pulp before it’s fermented and distilled into mezcal. Photo: Susan Coss\" title=\"A tahona, the horse powered stone mill used to crush roasted agave into a pulp before it’s fermented and distilled into mezcal. Photo: Susan Coss\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-46029\">\u003c/a>\u003cbr>\n\u003cem>A tahona, the horse powered stone mill used to crush roasted agave into a pulp before it’s fermented and distilled into mezcal. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>There's your introduction to mezcal. For more information and to experience mezcal \u003ca href=\"http://www.thebolditalic.com/events/4918-the-bold-italic-and-mezcalistas-pop-up-mezcaleria\">come to our tasting\u003c/a> and \u003ca href=\"http://mezcalistas.com/\">follow our blog\u003c/a>. We're planning to have many more tastings and we aim to keep you up-to-date on the world of mezcal. \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://mezcalistas.com/\">Mezcalistas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mezcalistas\">@mezcalistas\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Mezcalistas/114725788657288\">Mezcalistas\u003c/a>\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/24/2012/07/Ramen-Taro-Okonomiyaki-wideshot560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Taro-Okonomiyaki-wideshot560.jpg\" alt=\"Ramen Taro Okonomiyaki\" title=\"Ramen Taro Okonomiyaki\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-45893\">\u003c/a>\u003cbr>\n\u003cem>Okonomiyaki from Ramen Taro with Beef and Cabbage\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://okonomiyakiworld.com\">Okonomiyaki\u003c/a> is a dish that’s described many different ways: a savory pancake, Japanese pizza, or an Asian frittata. Whatever you call it, it can be hard to find around these parts. With the exception of San Francisco and San Jose, all places in between can be an okonomiyaki-free zone. \u003c/p>\n\u003cp>Okonomiyaki is a classic comfort food dish in Japan. It’s a round, flat, savory dish that’s made from flour, eggs, cabbage, and seafood or meat. It’s got a drier exterior and a soft, moist interior. A good dose of sweet Japanese mayonnaise and sweet, smoky \u003ca href=\"http://answers.yahoo.com/question/index?qid=20120515034014AA6o7Sn\">Okonomi\u003c/a> brown sauce is drizzled on top, and then the dish is finished with some dried fish flakes (bonito) and dried seaweed. A good version of the dish shouldn’t be to dry or too wet.\u003c/p>\n\u003cp>Literally translated, okonomiyaki means “grilled as you like,” which explains why you’ll see slightly different versions of the dish everywhere in Japan. Here in the Bay Area, I’d be happy to see it even half as often as I do sushi and chicken teriyaki.\u003c/p>\n\u003cp>I remember the first time I tried the dish at a restaurant in Japantown. I had ordered it out of sheer curiosity since the photo on the menu made it look, indeed, like a Japanese pizza. The flavors were like nothing I’d ever had before. There was sweetness from the white sauce, smokiness from the brown sauce, and seafood flavor from the bonito flakes on top. Crunch came from the cabbage inside. It was thoroughly satisfying and I couldn’t wait to have it again.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So my recent craving sent me on a search for the dish. I was determined not to look to San Francisco or San Jose, where you can find it more readily since both cities have Japantowns. \u003c/p>\n\u003cp>There may be tons of Japanese restaurants in the Bay Area, but I realized that most of them don’t serve okonomiyaki. So I was thankful to find these two restaurants that serve good renditions of the dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Taro-Okonomiyaki-Medium-Shot560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Taro-Okonomiyaki-Medium-Shot560.jpg\" alt=\"Ramen Taro Okonomiyaki\" title=\"Ramen Taro Okonomiyaki\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-45894\">\u003c/a>\u003cbr>\n\u003cem>Okonomiyaki from Ramen Taro with Beef and Cabbage\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ramen Taro -- Foster City\u003c/strong>\u003cbr>\nThis newer Japanese spot may focus on ramen, but its their other dishes on the menu that are both tastier and more interesting. Their okonomiyaki is bold and chock full of ingredients. It’s drenched in more brown sauce and mayo than I’d like, but it has a load of flavor and texture with its abundance of cabbage, pickled ginger, and bonito flakes on top. And it’s not too doughy either, which is a good thing. It’s served pre-sliced so it feels like you’re eating a very exotic pizza.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Bushido-Okonomiyaki560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Bushido-Okonomiyaki560.jpg\" alt=\"Bushido Okonomiyaki\" title=\"Bushido Okonomiyaki\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-45887\">\u003c/a>\u003cbr>\n\u003cem>Bushido Okonomiyaki with Seafood\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bushido -- Mountain View\u003c/strong>\u003cbr>\nThis trendy Japanese restaurant has some very unusual dishes like a Tuna Poke Burrito and Kimchi Goyza. But surprisingly, their version of okonomiyaki is fairly straightforward, but well-balanced and had a less overwhelming mix of flavors. Their version had shrimp and veggies, giving a nice contrast of textures and tastes. My only complaint was that it was a smaller portion than others I’ve had, which would make it a good shared appetizer for the table.\u003c/p>\n\u003cp>I know I’m just scratching the surface on my quest to find some good okonomiyaki around these parts. If you have any suggestions, I’d love to hear them. My search continues…\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-taro-foster-city\">Ramen Taro\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/Vyja\">Map\u003c/a>\u003cbr>\n1495 Beach Park Blvd\u003cbr>\nFoster City, CA 94404\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (650) 212-2883\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Sun 11am - 9:30pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bushidoizakaya.com/\">Bushido Izakaya\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/iyIi\">Map\u003c/a>\u003cbr>\n156 Castro St\u003cbr>\nMountain View, CA 94041\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (650) 386-6821\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nTue-Fri 11:30am - 2pm\u003cbr>\nTue-Sat 5pm - 10pm\u003cbr>\nSun 4:30pm - 9pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Bushidoizakaya\">Bushido Restaurant\u003c/a> \u003c/p>\n\n",
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"excerpt": "Okonomiyaki is a dish that’s described many different ways: a savory pancake, Japanese pizza, or an Asian frittata.There may be tons of Japanese restaurants in the Bay Area, but I realized that most of them don’t serve okonomiyaki. So I was thankful to find these two restaurants that serve good renditions of the dish.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Taro-Okonomiyaki-wideshot560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Taro-Okonomiyaki-wideshot560.jpg\" alt=\"Ramen Taro Okonomiyaki\" title=\"Ramen Taro Okonomiyaki\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-45893\">\u003c/a>\u003cbr>\n\u003cem>Okonomiyaki from Ramen Taro with Beef and Cabbage\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://okonomiyakiworld.com\">Okonomiyaki\u003c/a> is a dish that’s described many different ways: a savory pancake, Japanese pizza, or an Asian frittata. Whatever you call it, it can be hard to find around these parts. With the exception of San Francisco and San Jose, all places in between can be an okonomiyaki-free zone. \u003c/p>\n\u003cp>Okonomiyaki is a classic comfort food dish in Japan. It’s a round, flat, savory dish that’s made from flour, eggs, cabbage, and seafood or meat. It’s got a drier exterior and a soft, moist interior. A good dose of sweet Japanese mayonnaise and sweet, smoky \u003ca href=\"http://answers.yahoo.com/question/index?qid=20120515034014AA6o7Sn\">Okonomi\u003c/a> brown sauce is drizzled on top, and then the dish is finished with some dried fish flakes (bonito) and dried seaweed. A good version of the dish shouldn’t be to dry or too wet.\u003c/p>\n\u003cp>Literally translated, okonomiyaki means “grilled as you like,” which explains why you’ll see slightly different versions of the dish everywhere in Japan. Here in the Bay Area, I’d be happy to see it even half as often as I do sushi and chicken teriyaki.\u003c/p>\n\u003cp>I remember the first time I tried the dish at a restaurant in Japantown. I had ordered it out of sheer curiosity since the photo on the menu made it look, indeed, like a Japanese pizza. The flavors were like nothing I’d ever had before. There was sweetness from the white sauce, smokiness from the brown sauce, and seafood flavor from the bonito flakes on top. Crunch came from the cabbage inside. It was thoroughly satisfying and I couldn’t wait to have it again.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So my recent craving sent me on a search for the dish. I was determined not to look to San Francisco or San Jose, where you can find it more readily since both cities have Japantowns. \u003c/p>\n\u003cp>There may be tons of Japanese restaurants in the Bay Area, but I realized that most of them don’t serve okonomiyaki. So I was thankful to find these two restaurants that serve good renditions of the dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Taro-Okonomiyaki-Medium-Shot560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Taro-Okonomiyaki-Medium-Shot560.jpg\" alt=\"Ramen Taro Okonomiyaki\" title=\"Ramen Taro Okonomiyaki\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-45894\">\u003c/a>\u003cbr>\n\u003cem>Okonomiyaki from Ramen Taro with Beef and Cabbage\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ramen Taro -- Foster City\u003c/strong>\u003cbr>\nThis newer Japanese spot may focus on ramen, but its their other dishes on the menu that are both tastier and more interesting. Their okonomiyaki is bold and chock full of ingredients. It’s drenched in more brown sauce and mayo than I’d like, but it has a load of flavor and texture with its abundance of cabbage, pickled ginger, and bonito flakes on top. And it’s not too doughy either, which is a good thing. It’s served pre-sliced so it feels like you’re eating a very exotic pizza.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Bushido-Okonomiyaki560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Bushido-Okonomiyaki560.jpg\" alt=\"Bushido Okonomiyaki\" title=\"Bushido Okonomiyaki\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-45887\">\u003c/a>\u003cbr>\n\u003cem>Bushido Okonomiyaki with Seafood\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bushido -- Mountain View\u003c/strong>\u003cbr>\nThis trendy Japanese restaurant has some very unusual dishes like a Tuna Poke Burrito and Kimchi Goyza. But surprisingly, their version of okonomiyaki is fairly straightforward, but well-balanced and had a less overwhelming mix of flavors. Their version had shrimp and veggies, giving a nice contrast of textures and tastes. My only complaint was that it was a smaller portion than others I’ve had, which would make it a good shared appetizer for the table.\u003c/p>\n\u003cp>I know I’m just scratching the surface on my quest to find some good okonomiyaki around these parts. If you have any suggestions, I’d love to hear them. My search continues…\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-taro-foster-city\">Ramen Taro\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/Vyja\">Map\u003c/a>\u003cbr>\n1495 Beach Park Blvd\u003cbr>\nFoster City, CA 94404\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (650) 212-2883\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Sun 11am - 9:30pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bushidoizakaya.com/\">Bushido Izakaya\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/iyIi\">Map\u003c/a>\u003cbr>\n156 Castro St\u003cbr>\nMountain View, CA 94041\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (650) 386-6821\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nTue-Fri 11:30am - 2pm\u003cbr>\nTue-Sat 5pm - 10pm\u003cbr>\nSun 4:30pm - 9pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Bushidoizakaya\">Bushido Restaurant\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Off the Grid Rolls Into Southside Berkeley on Telegraph",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4377.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4377.jpg\" alt=\"otg truck\" title=\"otg truck\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45977\">\u003c/a>\u003c/p>\n\u003cp>The \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> street food empire continues to expand its markets in the East Bay and debuted another location in Berkeley last night. Located at the corner of Haste and Telegraph, this new Thursday night venue drew big crowds from nearby UC Berkeley, judging by the large groups of students that were waiting for \u003ca href=\"https://twitter.com/chairmantruck\">The Chairman\u003c/a> buns and \u003ca href=\"http://www.senorsisig.com/\">Senor Sisig\u003c/a> burritos. \u003ca href=\"http://hapasf.com/\">Hapa SF\u003c/a>, \u003ca href=\"http://www.oldworldfoodtruck.com/\">Old World Food Truck\u003c/a>, \u003ca href=\"http://www.southernsandwich.com/\">Southern Sandwich\u003c/a>, \u003ca href=\"http://www.sunrisedeli.net/\">Sunrise Deli\u003c/a>, \u003ca href=\"https://www.facebook.com/elsursf\">El Sur\u003c/a> and the \u003ca href=\"http://thecremebruleecart.com/\">Creme Brulee Truck\u003c/a> were also in attendance. Off the Grid also has a North Berkeley market on Wednesday evenings from 5-9pm with 10 trucks. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4378.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4378.jpg\" alt=\"otg trucks\" title=\"otg trucks\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45978\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4371.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4371.jpg\" alt=\"otg southside berkeley crowds\" title=\"otg southside berkeley crowds\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45980\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4369.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4369.jpg\" alt=\"hapa sf\" title=\"hapa sf\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45984\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4365.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4365.jpg\" alt=\"el sur truck\" title=\"el sur truck\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45983\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4373.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4373.jpg\" alt=\"old world truck\" title=\"old world truck\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45981\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4380.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4380.jpg\" alt=\"senor sisig\" title=\"senor sisig\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45979\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4384.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4384.jpg\" alt=\"the chairman\" title=\"the chairman\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45971\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4390.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4390.jpg\" alt=\"the chairman tofu bun\" title=\"the chairman tofu bun\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45973\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4387.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4387.jpg\" alt=\"creme brulee truck\" title=\"creme brulee truck\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45972\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4399.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4399.jpg\" alt=\"creme brulee order\" title=\"creme brulee order\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45967\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4402.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4402.jpg\" alt=\"chocolate creme brulee\" title=\"chocolate creme brulee\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45969\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4375.jpg\" alt=\"otg southside berkeley\" title=\"otg southside berkeley\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45976\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://offthegridsf.com/\">OtG Southside Berkeley on Telegraph\u003c/a>\u003c/strong>\u003cbr>\nCorner of Haste and Telegraph \u003ca href=\"https://maps.google.com/maps?q=haste+and+telegraph&hl=en&ll=37.866469,-122.258542&spn=0.009622,0.013068&hnear=Telegraph+Ave+%26+Haste+St,+Berkeley,+Alameda,+California+94720&t=m&z=16&iwloc=A\">map\u003c/a>\u003cbr>\nThursdays from 5pm-9pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4377.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4377.jpg\" alt=\"otg truck\" title=\"otg truck\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45977\">\u003c/a>\u003c/p>\n\u003cp>The \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> street food empire continues to expand its markets in the East Bay and debuted another location in Berkeley last night. Located at the corner of Haste and Telegraph, this new Thursday night venue drew big crowds from nearby UC Berkeley, judging by the large groups of students that were waiting for \u003ca href=\"https://twitter.com/chairmantruck\">The Chairman\u003c/a> buns and \u003ca href=\"http://www.senorsisig.com/\">Senor Sisig\u003c/a> burritos. \u003ca href=\"http://hapasf.com/\">Hapa SF\u003c/a>, \u003ca href=\"http://www.oldworldfoodtruck.com/\">Old World Food Truck\u003c/a>, \u003ca href=\"http://www.southernsandwich.com/\">Southern Sandwich\u003c/a>, \u003ca href=\"http://www.sunrisedeli.net/\">Sunrise Deli\u003c/a>, \u003ca href=\"https://www.facebook.com/elsursf\">El Sur\u003c/a> and the \u003ca href=\"http://thecremebruleecart.com/\">Creme Brulee Truck\u003c/a> were also in attendance. Off the Grid also has a North Berkeley market on Wednesday evenings from 5-9pm with 10 trucks. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4378.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4378.jpg\" alt=\"otg trucks\" title=\"otg trucks\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45978\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4371.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4371.jpg\" alt=\"otg southside berkeley crowds\" title=\"otg southside berkeley crowds\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45980\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4369.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4369.jpg\" alt=\"hapa sf\" title=\"hapa sf\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45984\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/waffles800a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/waffles560.jpg\" alt=\" Marion Cunningham Yeast-Raised Waffles\" title=\" Marion Cunningham Yeast-Raised Waffles\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-45945\">\u003c/a>\u003c/p>\n\u003cp>Kas Neteler remembers when she first heard of Marion Cunningham. \"When I got my first apartment, my mother gave me a copy of Fannie Farmer. She was convinced I'd starve without it.\"\u003c/p>\n\u003cp>How many mothers, fathers, grandparents, godparents and well-meaning aunts and uncles have done the same? Marion Cunningham, who died on July 12 at the age of 90, left us a legacy of straightforward American cooking through her thousands of recipes, hundreds of articles and \u003ca href=\"http://www.amazon.com/Marion-Cunningham/e/B000APTV3C/ref=ntt_athr_dp_pel_1\">eight books\u003c/a>. But nothing cemented her reputation--or helped Americans get solid, nutritious meals on the table, day after day--like her two comprehensive updates of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0679450815/kqedorg-20\">The Fannie Farmer Cookbook\u003c/a>. \u003c/p>\n\u003cp>These fat, comfortable, soup-to-nuts tomes are the books every cook needs in the kitchen. (The most recent edition slimmed down many recipes, put in some contemporary additions, and added a microwave section. Presciently, however, the preserving and pickling section was left intact, rather than being dumped as old-fashioned as it was in the 1997 revision of the equally venerable \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0684818701/kqedorg-20\">Joy of Cooking\u003c/a>.) No matter how much you rely on takeout pad Thai, or quinoa-and-seitan salad, someday (probably about three years after the birth of your first child) you are going to be hit by a craving to make homemade blueberry muffins, or split-pea soup, or poached eggs, and Fannie Farmer will be there for you, patient and calm, ready to bring you a world of waffles and Thanksgiving gravy and cup custard. \u003c/p>\n\u003cp>As Kim Severson wrote in \u003ca href=\"http://www.sfgate.com/bayarea/article/A-Cooking-Kinship-Marion-Cunningham-and-Alice-2915480.php\">A Cooking Kinship\u003c/a>, a Chronicle article from 2001 about Cunningham's longtime friendship with Alice Waters, \u003c/p>\n\u003cblockquote>\u003cp>\"In a way, the women personify an essential truth about how America eats. We wish we shopped and cooked like Waters, but really we cook and shop like Cunningham -- if we shop or cook at all.\"\u003c/p>\u003c/blockquote>\n\u003cp>Issued in 1979 and 1990, the 12th and 13th editions of this venerable cookbook (first issued in 1896 by Fannie Farmer herself, founder of the Boston Cooking School) didn't assume that readers knew how to hard-boil an egg, fix a broken hollandaise sauce, or cut up a chicken. But neither did the books talk down to readers, or presume that new cooks would rather rely on the Pillsbury Dough Boy and Hamburger Helper than learn to make biscuits and meatloaf from scratch. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Born in rural Southern California in 1922, Cunningham was a 50-year-old Walnut Creek wife and stay-at-home mother who had battled both agoraphobia and alcoholism when she met venerated cooking teacher and American arbiter of taste James Beard. She took his cooking classes, became his assistant, and turned him on to the charms of a funny little French restaurant in Berkeley, open for just a couple of years, called \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a>. She wasn't a chef, she was a home cook, who shopped at the supermarket and liked to poke through other shopper's carts to see what they were cooking. No matter how her pal Alice Waters goaded her, she liked iceberg lettuce and drank black coffee with any meal, even in France. She still remembered the basic training of her high school home-ec classes. \u003c/p>\n\u003cp>Thus, when longtime cookbook editor Judith Jones gave her the job of revising the Fannie Farmer books, she knew that the new editions had to preserve Fannie Farmer's culinary heritage of good, plain, feed-the-family recipes, which had grown to encompass over 75 years of American cooking. At the same time, they also had to instruct a new generation of cooks who, perhaps for the first time, weren't learning to cook alongside Mom, because Mom had put on a blouse with a bow, or a hard hat and overalls, and gone to work. (In elementary school in the 70s, we still had home-ec classes, co-ed by now, as was wood and metal shop. As I recall, though, the curriculum imagined cooking as having the same usefulness as macrame. We shaped pizza out of biscuit mix, made peanut brittle, and were endlessly catechized about the correct way to wash dishes.)\u003c/p>\n\u003cp>Most importantly, the recipes had to work, to reassure cooks at all levels that they could rely on the big yellow books for any dish or menu. Her recipes might not have been the most adventurous, and they definitely weren't cutting-edge, but the ingredients were easy to find, the instructions were clear at every step, and the results reliable every time. Frost a birthday cake? Broil a steak? Roast a turkey? Make applesauce? Fannie, or more accurately Marion, was there to tell you. She didn't show off, but she knew everything you needed to know. \u003c/p>\n\u003cp>Those 800+ pages of Fannie Farmer became Cunningham's pedestal. She taught, wrote more books, including the sturdy, reassuring basic-skills book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375401180/kqedorg-20\">Learning to Cook with Marion Cunningham\u003c/a>, spread the gospel of light-as-air yeast-raised waffles (batter made the night before, left to rise on the countertop, then leavened again at the last minute with eggs and baking soda), wrote a longtime home-cooking column for the \u003ca href=\"http://www.sfgate.com\">San Francisco Chronicle\u003c/a>, worked as a restaurant consultant, tooled around San Francisco in her beloved Jaguar (bought with an early royalty check), and dined out frequently with friends, including her fellow Chronicle writer \u003ca href=\"https://twitter.com/michaelbauer1\">Michael Bauer\u003c/a>, who took her along on numerous restaurant-reviewing forays. \u003c/p>\n\u003cp>Over the years, she generously mentored young chefs she believed in, from Zuni Cafe's Judy Rogers (whom she met when Rogers was cooking at the Union Hotel in Benicia) to Camino's Russell Moore and Bluestem Brasserie's James Ormsby. \u003ca href=\"http://www.bakersdozensf.org\">Baker's Dozen\u003c/a>, which she co-founded in 1989, was part pastry laboratory, part support group and coffee klatch for (mostly) professional bakers, especially those writing books or articles for the general public. For her, getting to enjoy the company of family and friends around the table, sharing the everyday moments of life, was the real reason for cooking, and she emphasized this in every book she wrote. \u003c/p>\n\u003cp>Re-reading \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0394555295/kqedorg-20\">The Breakfast Book\u003c/a>, which I've given (with waffle iron) to every newlywed couple I've ever known, I was charmed to discover her voice again, encouraging and surprisingly droll. After pointing out the importance of reconnecting with families at breakfast time, before the busyness of the day takes over, she later acknowledges that \u003c/p>\n\u003cblockquote>\u003cp>\"One of the most blissful escapes is breakfast in bed with something good to read. Breakfast in bed is cozy, quiet, and private. I instantly forget that it was I who fixed the tray.\"\u003c/p>\u003c/blockquote>\n\u003cp>Here, preserved and reproducible, are the old-fashioned, early-to-mid-century recipes that might otherwise be lost under the onslaught of GoGurts and Egg McMuffins: the Goldenrod and Featherbed Eggs, Date Nut Bread and Sally Lunn, Red Flannel Hash, Kedgeree, and Indian Pudding. It's also the home of that famous waffle recipe, whose delicacy and crunch may have less to do with yeast and baking soda than with the full stick of butter melted into the batter. (The recipe can also be found in the 1979 edition of Fannie Farmer.) Her California sensibility comes out with recipes for figs, persimmons, salsa verde (\"as zingy and peppery as a mariachi band\"), homemade yogurt and granola. \u003c/p>\n\u003cp>A few years ago, Neteler crossed paths with Cunningham. \"I met Marion and told her the story and mentioned I still use my well-worn copy. She gave me a knowing smile and kind words.\" \u003c/p>\n\u003cp>She must have heard that story, or one just like it, hundreds of times over her 40-year career. But it pleased her every time. \u003c/p>\n\u003cp>\u003cstrong>Recipe: Yeast-Raised Waffles\u003c/strong>\u003cbr>\nThis recipe is adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0394555295/kqedorg-20\">The Breakfast Book\u003c/a> by Marion Cunningham. I've halved the amounts of butter and yeast called for in the original and suggested a mix of flours to give a little more textural interest to the batter. The slow overnight rise gives a slight sourdough tang to the waffles, making them a good choice with savory accompaniments like bacon or sausage.\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 8 standard-size waffles\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes, plus 8 hours' rising time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 8-10 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 18-20 minutes, plus 8 hours' rising time\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1/2 cup warm water\u003cbr>\n1 1/4 tsp (half a package) dry yeast\u003cbr>\n2 cups milk, warmed\u003cbr>\n4 tbsp butter, melted\u003cbr>\n1 tsp salt\u003cbr>\n1 tsp sugar\u003cbr>\n1 cup all-purpose flour\u003cbr>\n2/3 cup whole-wheat pastry flour\u003cbr>\n1/3 cup cornmeal\u003cbr>\n2 eggs\u003cbr>\n1/4 tsp baking soda\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large mixing bowl (to give the batter room to rise), pour in the warm water and sprinkle in the yeast. Let stand to dissolve for a few minutes.\u003c/p>\n\u003cp>2. Add the milk, butter, salt, sugar, and flours, beating quickly until smooth and blended. (Cunningham attacks the lumps with a hand-held rotary, or egg, beater, a kitchen implement that's probably as archaic for the under-30 set as a rotary phone.) \u003c/p>\n\u003cp>3. Cover with plastic wrap and let stand overnight at room temperature. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Preheat your waffle iron. Just before cooking the waffles, beat in eggs and baking soda. Use about 1/2 cup of batter per waffle. Bake until golden. Serve immediately. \u003c/p>\n\n",
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"excerpt": "Remembering longtime Bay Area cookbook author, writer, and teacher Marion Cunningham, whose updates of \"The Fannie Farmer Cookbook,\" among others, were the batter-splattered, soup-splashed go-tos for a modern generation of cooks. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/waffles800a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/waffles560.jpg\" alt=\" Marion Cunningham Yeast-Raised Waffles\" title=\" Marion Cunningham Yeast-Raised Waffles\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-45945\">\u003c/a>\u003c/p>\n\u003cp>Kas Neteler remembers when she first heard of Marion Cunningham. \"When I got my first apartment, my mother gave me a copy of Fannie Farmer. She was convinced I'd starve without it.\"\u003c/p>\n\u003cp>How many mothers, fathers, grandparents, godparents and well-meaning aunts and uncles have done the same? Marion Cunningham, who died on July 12 at the age of 90, left us a legacy of straightforward American cooking through her thousands of recipes, hundreds of articles and \u003ca href=\"http://www.amazon.com/Marion-Cunningham/e/B000APTV3C/ref=ntt_athr_dp_pel_1\">eight books\u003c/a>. But nothing cemented her reputation--or helped Americans get solid, nutritious meals on the table, day after day--like her two comprehensive updates of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0679450815/kqedorg-20\">The Fannie Farmer Cookbook\u003c/a>. \u003c/p>\n\u003cp>These fat, comfortable, soup-to-nuts tomes are the books every cook needs in the kitchen. (The most recent edition slimmed down many recipes, put in some contemporary additions, and added a microwave section. Presciently, however, the preserving and pickling section was left intact, rather than being dumped as old-fashioned as it was in the 1997 revision of the equally venerable \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0684818701/kqedorg-20\">Joy of Cooking\u003c/a>.) No matter how much you rely on takeout pad Thai, or quinoa-and-seitan salad, someday (probably about three years after the birth of your first child) you are going to be hit by a craving to make homemade blueberry muffins, or split-pea soup, or poached eggs, and Fannie Farmer will be there for you, patient and calm, ready to bring you a world of waffles and Thanksgiving gravy and cup custard. \u003c/p>\n\u003cp>As Kim Severson wrote in \u003ca href=\"http://www.sfgate.com/bayarea/article/A-Cooking-Kinship-Marion-Cunningham-and-Alice-2915480.php\">A Cooking Kinship\u003c/a>, a Chronicle article from 2001 about Cunningham's longtime friendship with Alice Waters, \u003c/p>\n\u003cblockquote>\u003cp>\"In a way, the women personify an essential truth about how America eats. We wish we shopped and cooked like Waters, but really we cook and shop like Cunningham -- if we shop or cook at all.\"\u003c/p>\u003c/blockquote>\n\u003cp>Issued in 1979 and 1990, the 12th and 13th editions of this venerable cookbook (first issued in 1896 by Fannie Farmer herself, founder of the Boston Cooking School) didn't assume that readers knew how to hard-boil an egg, fix a broken hollandaise sauce, or cut up a chicken. But neither did the books talk down to readers, or presume that new cooks would rather rely on the Pillsbury Dough Boy and Hamburger Helper than learn to make biscuits and meatloaf from scratch. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Born in rural Southern California in 1922, Cunningham was a 50-year-old Walnut Creek wife and stay-at-home mother who had battled both agoraphobia and alcoholism when she met venerated cooking teacher and American arbiter of taste James Beard. She took his cooking classes, became his assistant, and turned him on to the charms of a funny little French restaurant in Berkeley, open for just a couple of years, called \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a>. She wasn't a chef, she was a home cook, who shopped at the supermarket and liked to poke through other shopper's carts to see what they were cooking. No matter how her pal Alice Waters goaded her, she liked iceberg lettuce and drank black coffee with any meal, even in France. She still remembered the basic training of her high school home-ec classes. \u003c/p>\n\u003cp>Thus, when longtime cookbook editor Judith Jones gave her the job of revising the Fannie Farmer books, she knew that the new editions had to preserve Fannie Farmer's culinary heritage of good, plain, feed-the-family recipes, which had grown to encompass over 75 years of American cooking. At the same time, they also had to instruct a new generation of cooks who, perhaps for the first time, weren't learning to cook alongside Mom, because Mom had put on a blouse with a bow, or a hard hat and overalls, and gone to work. (In elementary school in the 70s, we still had home-ec classes, co-ed by now, as was wood and metal shop. As I recall, though, the curriculum imagined cooking as having the same usefulness as macrame. We shaped pizza out of biscuit mix, made peanut brittle, and were endlessly catechized about the correct way to wash dishes.)\u003c/p>\n\u003cp>Most importantly, the recipes had to work, to reassure cooks at all levels that they could rely on the big yellow books for any dish or menu. Her recipes might not have been the most adventurous, and they definitely weren't cutting-edge, but the ingredients were easy to find, the instructions were clear at every step, and the results reliable every time. Frost a birthday cake? Broil a steak? Roast a turkey? Make applesauce? Fannie, or more accurately Marion, was there to tell you. She didn't show off, but she knew everything you needed to know. \u003c/p>\n\u003cp>Those 800+ pages of Fannie Farmer became Cunningham's pedestal. She taught, wrote more books, including the sturdy, reassuring basic-skills book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375401180/kqedorg-20\">Learning to Cook with Marion Cunningham\u003c/a>, spread the gospel of light-as-air yeast-raised waffles (batter made the night before, left to rise on the countertop, then leavened again at the last minute with eggs and baking soda), wrote a longtime home-cooking column for the \u003ca href=\"http://www.sfgate.com\">San Francisco Chronicle\u003c/a>, worked as a restaurant consultant, tooled around San Francisco in her beloved Jaguar (bought with an early royalty check), and dined out frequently with friends, including her fellow Chronicle writer \u003ca href=\"https://twitter.com/michaelbauer1\">Michael Bauer\u003c/a>, who took her along on numerous restaurant-reviewing forays. \u003c/p>\n\u003cp>Over the years, she generously mentored young chefs she believed in, from Zuni Cafe's Judy Rogers (whom she met when Rogers was cooking at the Union Hotel in Benicia) to Camino's Russell Moore and Bluestem Brasserie's James Ormsby. \u003ca href=\"http://www.bakersdozensf.org\">Baker's Dozen\u003c/a>, which she co-founded in 1989, was part pastry laboratory, part support group and coffee klatch for (mostly) professional bakers, especially those writing books or articles for the general public. For her, getting to enjoy the company of family and friends around the table, sharing the everyday moments of life, was the real reason for cooking, and she emphasized this in every book she wrote. \u003c/p>\n\u003cp>Re-reading \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0394555295/kqedorg-20\">The Breakfast Book\u003c/a>, which I've given (with waffle iron) to every newlywed couple I've ever known, I was charmed to discover her voice again, encouraging and surprisingly droll. After pointing out the importance of reconnecting with families at breakfast time, before the busyness of the day takes over, she later acknowledges that \u003c/p>\n\u003cblockquote>\u003cp>\"One of the most blissful escapes is breakfast in bed with something good to read. Breakfast in bed is cozy, quiet, and private. I instantly forget that it was I who fixed the tray.\"\u003c/p>\u003c/blockquote>\n\u003cp>Here, preserved and reproducible, are the old-fashioned, early-to-mid-century recipes that might otherwise be lost under the onslaught of GoGurts and Egg McMuffins: the Goldenrod and Featherbed Eggs, Date Nut Bread and Sally Lunn, Red Flannel Hash, Kedgeree, and Indian Pudding. It's also the home of that famous waffle recipe, whose delicacy and crunch may have less to do with yeast and baking soda than with the full stick of butter melted into the batter. (The recipe can also be found in the 1979 edition of Fannie Farmer.) Her California sensibility comes out with recipes for figs, persimmons, salsa verde (\"as zingy and peppery as a mariachi band\"), homemade yogurt and granola. \u003c/p>\n\u003cp>A few years ago, Neteler crossed paths with Cunningham. \"I met Marion and told her the story and mentioned I still use my well-worn copy. She gave me a knowing smile and kind words.\" \u003c/p>\n\u003cp>She must have heard that story, or one just like it, hundreds of times over her 40-year career. But it pleased her every time. \u003c/p>\n\u003cp>\u003cstrong>Recipe: Yeast-Raised Waffles\u003c/strong>\u003cbr>\nThis recipe is adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0394555295/kqedorg-20\">The Breakfast Book\u003c/a> by Marion Cunningham. I've halved the amounts of butter and yeast called for in the original and suggested a mix of flours to give a little more textural interest to the batter. The slow overnight rise gives a slight sourdough tang to the waffles, making them a good choice with savory accompaniments like bacon or sausage.\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 8 standard-size waffles\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes, plus 8 hours' rising time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 8-10 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 18-20 minutes, plus 8 hours' rising time\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1/2 cup warm water\u003cbr>\n1 1/4 tsp (half a package) dry yeast\u003cbr>\n2 cups milk, warmed\u003cbr>\n4 tbsp butter, melted\u003cbr>\n1 tsp salt\u003cbr>\n1 tsp sugar\u003cbr>\n1 cup all-purpose flour\u003cbr>\n2/3 cup whole-wheat pastry flour\u003cbr>\n1/3 cup cornmeal\u003cbr>\n2 eggs\u003cbr>\n1/4 tsp baking soda\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large mixing bowl (to give the batter room to rise), pour in the warm water and sprinkle in the yeast. Let stand to dissolve for a few minutes.\u003c/p>\n\u003cp>2. Add the milk, butter, salt, sugar, and flours, beating quickly until smooth and blended. (Cunningham attacks the lumps with a hand-held rotary, or egg, beater, a kitchen implement that's probably as archaic for the under-30 set as a rotary phone.) \u003c/p>\n\u003cp>3. Cover with plastic wrap and let stand overnight at room temperature. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>4. Preheat your waffle iron. Just before cooking the waffles, beat in eggs and baking soda. Use about 1/2 cup of batter per waffle. Bake until golden. Serve immediately. \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/24/2012/07/SchoolLunch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/SchoolLunch.jpg\" alt=\"School Lunch. Photo: Getty\" title=\"School Lunch. Photo: Getty\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-45847\">\u003c/a>On July 1, new federal regulations went into effect to make your child's school lunch more nutritious, like adding additional fresh fruits and vegetables. After the usual pizza and chicken nuggets, it sounds like needed change. But are schools ready? According to research from California Watch, 60 percent of schools in the state have trouble meeting the old nutrition requirements. How will they get up to speed?\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201207090900\">Original Broadcast:\u003c/a> Mon, Jul 9, 2012 -- 9:00 AM\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/R201207090900.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/R201207090900.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/07/20120709aforum.mp3\"] \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Sandip Kaur, Acting Director of the \u003ca href=\"http://www.cde.ca.gov/ls/nu/\">Nutrition Services Division of the California Department of Education\u003c/a>\u003c/li>\n\u003cli>Jennifer LeBarre, \u003ca href=\"http://publicportal.ousd.k12.ca.us/19941081118021697/site/default.asp\">Nutrition Services Director for Oakland Unified School District\u003c/a>\u003c/li>\n\u003cli>Janey Thornton, Deputy Undersecretary of the \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=missionarea_FNC.xml&x=16&y=9\">USDA's Food, Nutrition and Consumer Services\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://californiawatch.org/user/eleanor-yang-su\">Eleanor Yang Su\u003c/a>, Contributor for \u003ca href=\"http://californiawatch.org/\">California Watch\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://californiawatch.org/k-12/school-lunches-missing-mark-nutrition-standards-16906\">School Lunches Missing the Mark for Nutrition Standards\u003c/a> : from California Watch\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "On July 1, new federal regulations went into effect to make your child's school lunch more nutritious, like adding additional fresh fruits and vegetables. After the usual pizza and chicken nuggets, it sounds like needed change. But are schools ready? According to research from California Watch, 60 percent of schools in the state have trouble meeting the old nutrition requirements. How will they get up to speed?\r\n",
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"disqusTitle": "Medlock Ames: Century-Old Biker Bar Turns Eco-Friendly Tasting Room",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/9Deck-toward-vineyards-XL.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/9Deck-toward-vineyards-XL.jpg\" alt=\"Medlock Ames Tasting Room Photo by Joe Fletcher\" title=\"Medlock Ames Tasting Room Photo by Joe Fletcher\" width=\"500\" class=\"alignnone size-full wp-image-45435\">\u003c/a>\u003cbr>\n\u003cem>Medlock Ames Tasting Room Photo: Joe Fletcher\u003c/em>\u003c/p>\n\u003cp>In the heart of Sonoma County's Alexander Valley, nestled between grapevines and the area's rolling foothills, is the modern yet rustic \u003ca href=\"http://www.medlockames.com/\">Medlock Ames Tasting Room and Alexander Valley Bar\u003c/a>. This tasting room is the only place in town where you can enjoy all of the lovely wines made by Medlock Ames just up the road at their Bell Mountain vineyard. And just as they shout out the last call, the bar next door starts serving up fresh, garden-inspired cocktails using ingredients grown on location. It's all too convenient, well...convenient, tasty and so very much appreciated. \u003c/p>\n\u003cp>As I have said before, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">they make some of the best Californian wine\u003c/a> you'll ever drink. So where to start? Well, if you can get your hands on it, I suggest their first vintage--a 2001 Merlot. It's like blackberry cobbler. And it's ready for drinking now, so do not cellar this wine. Another favorite of mine is their Rosé, and I say that as a non-Rosé fan. It proves that Ames Morison (the winemaker) is a genius. The wine tastes like a freshly picked organic strawberry. \u003c/p>\n\u003cp>Now, admittedly, having your tasting room separate from the vineyard kinda goes against a very established wine country paradigm. And at first, I confess, I did find it a bit strange. But Ames explains in the video below the very reason for that decision.\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/3ds-XmXoxcg\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I visited the tasting room and bar a few months back while on a three week road trip in a borrowed Chevy Volt. Located at the intersection of Alexander Valley Road and Highway 128, the place has been a neighborhood fixture since the early 1900s when it was better known as the Alexander Valley Store and Bar. The bar part was added on during the '60s where it quickly became a favorite amongst the \u003ca href=\"http://www.youtube.com/watch?v=bvLpJod8nt0\">Easy Rider\u003c/a> crowd. And that history exists in more than just spirit at the new tasting location. \u003c/p>\n\u003cp>Reclaimed wood from the original structure has been reused throughout the property. The garden (which is organic but not certified) is a sea of citrus fruits, chili peppers, vegetables and herbs, such as pineapple sage and cilantro. No fancy imported olives or overpriced picnic-ware are found here. Just good wine and canned produce from the garden. And the place has been known to host a farmers market or two, as a bit of a throwback to the \"store\" it used to be. If anything, the seasonally inspired cocktails, like this \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">Lavender Splash cocktail,\u003c/a> are a great reason to visit! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_1452.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_1452.jpg\" alt=\"Lavender Splash Cocktail\" title=\"Lavender Splash Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45766\">\u003c/a>\u003c/p>\n\u003cp>With Medlock Ames, it's all about delivering a distinct sense of place. And I think that is why this annexed tasting room really works. The tasting room and bar follow many of the same tenets as the 400-acre vineyard located at Bell Mountain. The vineyard is certified organic, but the tasting room gardens are not. However, they are farmed in the exact same manner. The winery located at Bell Mountain is 100-percent solar powered and also happens to be a gravity flow system, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">benefits both the wine and their electricity bill\u003c/a>. I am telling you, this place is top notch when it comes to sustainability. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/MedlockAmes_11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/MedlockAmes_11.jpg\" alt=\"Alexander Valley Bar Photo by Joe Fletcher\" title=\"Alexander Valley Bar Photo by Joe Fletcher\" width=\"500\" class=\"alignnone size-full wp-image-45495\">\u003c/a>\u003cbr>\n\u003cem>Alexander Valley Bar Photo: Joe Fletcher\u003c/em>\u003c/p>\n\u003cp>If you haven't been to Alexander Valley, I suggest you visit. This northern Sonoma region is what most of the area used to be like before those Napa-esque values started spilling over the county lines. It's extremely welcoming, homey and downright fun! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Alexander Valley Bar best captures this spirit. It's kinda like Cheers. And even if someone there doesn't know your name, it's just a matter of time. \u003c/p>\n\n",
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"excerpt": "In the heart of Sonoma County's Alexander Valley, nestled between grapevines and the area's rolling foothills, is the modern yet rustic Medlock Ames Tasting Room and Alexander Valley Bar. The tasting room is the only place in town where you can enjoy all of the lovely wines made by Medlock Ames just up the road at their Bell Mountain ranch. And just as it's making its last call, the bar next door starts serving up fresh, garden-inspired cocktails using ingredients grown at that very location.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/9Deck-toward-vineyards-XL.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/9Deck-toward-vineyards-XL.jpg\" alt=\"Medlock Ames Tasting Room Photo by Joe Fletcher\" title=\"Medlock Ames Tasting Room Photo by Joe Fletcher\" width=\"500\" class=\"alignnone size-full wp-image-45435\">\u003c/a>\u003cbr>\n\u003cem>Medlock Ames Tasting Room Photo: Joe Fletcher\u003c/em>\u003c/p>\n\u003cp>In the heart of Sonoma County's Alexander Valley, nestled between grapevines and the area's rolling foothills, is the modern yet rustic \u003ca href=\"http://www.medlockames.com/\">Medlock Ames Tasting Room and Alexander Valley Bar\u003c/a>. This tasting room is the only place in town where you can enjoy all of the lovely wines made by Medlock Ames just up the road at their Bell Mountain vineyard. And just as they shout out the last call, the bar next door starts serving up fresh, garden-inspired cocktails using ingredients grown on location. It's all too convenient, well...convenient, tasty and so very much appreciated. \u003c/p>\n\u003cp>As I have said before, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">they make some of the best Californian wine\u003c/a> you'll ever drink. So where to start? Well, if you can get your hands on it, I suggest their first vintage--a 2001 Merlot. It's like blackberry cobbler. And it's ready for drinking now, so do not cellar this wine. Another favorite of mine is their Rosé, and I say that as a non-Rosé fan. It proves that Ames Morison (the winemaker) is a genius. The wine tastes like a freshly picked organic strawberry. \u003c/p>\n\u003cp>Now, admittedly, having your tasting room separate from the vineyard kinda goes against a very established wine country paradigm. And at first, I confess, I did find it a bit strange. But Ames explains in the video below the very reason for that decision.\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/3ds-XmXoxcg\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I visited the tasting room and bar a few months back while on a three week road trip in a borrowed Chevy Volt. Located at the intersection of Alexander Valley Road and Highway 128, the place has been a neighborhood fixture since the early 1900s when it was better known as the Alexander Valley Store and Bar. The bar part was added on during the '60s where it quickly became a favorite amongst the \u003ca href=\"http://www.youtube.com/watch?v=bvLpJod8nt0\">Easy Rider\u003c/a> crowd. And that history exists in more than just spirit at the new tasting location. \u003c/p>\n\u003cp>Reclaimed wood from the original structure has been reused throughout the property. The garden (which is organic but not certified) is a sea of citrus fruits, chili peppers, vegetables and herbs, such as pineapple sage and cilantro. No fancy imported olives or overpriced picnic-ware are found here. Just good wine and canned produce from the garden. And the place has been known to host a farmers market or two, as a bit of a throwback to the \"store\" it used to be. If anything, the seasonally inspired cocktails, like this \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">Lavender Splash cocktail,\u003c/a> are a great reason to visit! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_1452.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_1452.jpg\" alt=\"Lavender Splash Cocktail\" title=\"Lavender Splash Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45766\">\u003c/a>\u003c/p>\n\u003cp>With Medlock Ames, it's all about delivering a distinct sense of place. And I think that is why this annexed tasting room really works. The tasting room and bar follow many of the same tenets as the 400-acre vineyard located at Bell Mountain. The vineyard is certified organic, but the tasting room gardens are not. However, they are farmed in the exact same manner. The winery located at Bell Mountain is 100-percent solar powered and also happens to be a gravity flow system, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">benefits both the wine and their electricity bill\u003c/a>. I am telling you, this place is top notch when it comes to sustainability. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/MedlockAmes_11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/MedlockAmes_11.jpg\" alt=\"Alexander Valley Bar Photo by Joe Fletcher\" title=\"Alexander Valley Bar Photo by Joe Fletcher\" width=\"500\" class=\"alignnone size-full wp-image-45495\">\u003c/a>\u003cbr>\n\u003cem>Alexander Valley Bar Photo: Joe Fletcher\u003c/em>\u003c/p>\n\u003cp>If you haven't been to Alexander Valley, I suggest you visit. This northern Sonoma region is what most of the area used to be like before those Napa-esque values started spilling over the county lines. It's extremely welcoming, homey and downright fun! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Alexander Valley Bar best captures this spirit. It's kinda like Cheers. And even if someone there doesn't know your name, it's just a matter of time. \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/24/2012/07/stephanie-krasny-foruma.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/stephanie-krasny-foruma.jpg\" alt=\"Michael Krasny and Stephanie Lucianovic on Forum at KQED\" title=\"Michael Krasny and Stephanie Lucianovic on Forum at KQED\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-45734\">\u003c/a>\u003cbr>\n\u003cem>Michael Krasny and Stephanie V.W. Lucianovic on Forum at KQED\u003c/em>\u003c/p>\n\u003cp>Does it take you 15 minutes to tell a waiter how you want your food prepared? You're probably a picky eater. Bay Area Bites and \u003ca href=\"http://www.grubreport.com/\">Grub Report\u003c/a> blogger/writer \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie/\">Stephanie V. W. Lucianovic\u003c/a> was one. She lived in fear of having dinner at friends' houses or going to restaurants. Today, she's a foodie and food writer -- and she'll brave eating most anything.\u003c/p>\n\u003cp>In her book, \"\u003ca href=\"blogs.kqed.org/bayareabites/2012/07/02/q-a-with-stephanie-v-w-lucianovic-author-of-suffering-succotash-a-picky-eater%E2%80%99s-quest-to-understand-why-we-hate-the-foods-we-hate/\">Suffering Succotash\u003c/a>,\" Lucianovic examines why some people are picky eaters and offers helpful tips, like how to deal with toddlers who will only eat grilled cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201207051000\">Original Broadcast:\u003c/a> Thu, Jul 5, 2012 -- 10:00 AM\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/R201207051000.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/R201207051000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/07/2012-07-05b-forum.mp3\"] \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.monell.org/faculty/people/pelchat\">Marcia Pelchat\u003c/a>, psychologist at Monell Chemical Senses Center\u003c/li>\n\u003cli>\u003ca href=\"http://www.dukehealth.org/physicians/nancy_l_zucker\">Nancy Zucker\u003c/a>, director of the Duke Center for Eating Disorder\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie/\">Stephanie V.W. Lucianovic\u003c/a>, author of \"Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/stephanie-studio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/stephanie-studio.jpg\" alt=\"Stephanie V.W. Lucianovic discusses her book Suffering Succotash on Forum with Michael Krasny\" title=\"Stephanie V.W. Lucianovic discusses her book Suffering Succotash on Forum with Michael Krasny\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-45737\">\u003c/a>\u003cbr>\n\u003cem>Stephanie V.W. Lucianovic discusses her book \"Suffering Succotash\" on KQED's Forum. \u003c/em>\u003c/p>\n\u003cul>\n\u003cp>\u003cstrong>Show Highlights\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Picky eaters don't choose to be picky, they, boy you would not choose to be a picky eater. It's not a fun way to live. Picky eaters aren't doing this to be annoying or high maintenance. And one of our biggest fears for a lot of us is that we are perceived that way, which is why when I went to restaurants I did not do the “When Harry Met Sally” route of 'have this on the side,' 'have this without that.' I just didn't order certain things, or maybe avoided eating them on the plate.\"\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"I talk about chef-meets-picky-eater, picky-eater-meets-chef. And I would say to both sides, I know where you're both coming from. When a chef presents a dish, he or she is saying 'I understand every ingredient on that plate in a way that you couldn't possibly conceive and it is awesome.' I have no argument with that. They're right. They do. It's their job. However, the picky eater is saying \"Dude, unless you made that dish in my mouth, you have no idea what that dish is going to taste like to me. Because all I'm going to be able to taste are those little tiny minced onions, whose flavor for me has taken over the entire dish.\"\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"Some people don't love food the way others love food, and some people don't love Miley Cyrus the way others love Miley Cyrus. So it's a very individualized thing. And we just have to remember we're all so very different and any attitude of 'You’re so annoying' and “Oh my god, I’m going to roll my eyes.' 'I hate picky eaters.' That’s really,really hard on a good segment of the population.\"\u003c/p>\u003c/blockquote>\n\u003cp>--Stephanie Lucianovic\u003c/p>\n\u003cp>\u003cstrong>More info:\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"blogs.kqed.org/bayareabites/2012/07/02/q-a-with-stephanie-v-w-lucianovic-author-of-suffering-succotash-a-picky-eater%E2%80%99s-quest-to-understand-why-we-hate-the-foods-we-hate/\">Q & A with Stephanie V.W. Lucianovic\u003c/a>, author of “Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate” (includes Bay Area book signing and events)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/25/jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen/\">Jacques Pépin Talks Picky Eating, Foie Gras, and Paula Deen\u003c/a> by Stephanie V.W. Lucianovic\u003c/li>\n\u003cli>Stephanie V.W. Lucianovic's blog: \u003ca href=\"http://www.grubreport.com/\">Grub Report\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/stephanie-krasny-foruma.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/stephanie-krasny-foruma.jpg\" alt=\"Michael Krasny and Stephanie Lucianovic on Forum at KQED\" title=\"Michael Krasny and Stephanie Lucianovic on Forum at KQED\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-45734\">\u003c/a>\u003cbr>\n\u003cem>Michael Krasny and Stephanie V.W. Lucianovic on Forum at KQED\u003c/em>\u003c/p>\n\u003cp>Does it take you 15 minutes to tell a waiter how you want your food prepared? You're probably a picky eater. Bay Area Bites and \u003ca href=\"http://www.grubreport.com/\">Grub Report\u003c/a> blogger/writer \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie/\">Stephanie V. W. Lucianovic\u003c/a> was one. She lived in fear of having dinner at friends' houses or going to restaurants. Today, she's a foodie and food writer -- and she'll brave eating most anything.\u003c/p>\n\u003cp>In her book, \"\u003ca href=\"blogs.kqed.org/bayareabites/2012/07/02/q-a-with-stephanie-v-w-lucianovic-author-of-suffering-succotash-a-picky-eater%E2%80%99s-quest-to-understand-why-we-hate-the-foods-we-hate/\">Suffering Succotash\u003c/a>,\" Lucianovic examines why some people are picky eaters and offers helpful tips, like how to deal with toddlers who will only eat grilled cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201207051000\">Original Broadcast:\u003c/a> Thu, Jul 5, 2012 -- 10:00 AM\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/R201207051000.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/R201207051000.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\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.monell.org/faculty/people/pelchat\">Marcia Pelchat\u003c/a>, psychologist at Monell Chemical Senses Center\u003c/li>\n\u003cli>\u003ca href=\"http://www.dukehealth.org/physicians/nancy_l_zucker\">Nancy Zucker\u003c/a>, director of the Duke Center for Eating Disorder\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie/\">Stephanie V.W. Lucianovic\u003c/a>, author of \"Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/stephanie-studio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/stephanie-studio.jpg\" alt=\"Stephanie V.W. Lucianovic discusses her book Suffering Succotash on Forum with Michael Krasny\" title=\"Stephanie V.W. Lucianovic discusses her book Suffering Succotash on Forum with Michael Krasny\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-45737\">\u003c/a>\u003cbr>\n\u003cem>Stephanie V.W. Lucianovic discusses her book \"Suffering Succotash\" on KQED's Forum. \u003c/em>\u003c/p>\n\u003cul>\n\u003cp>\u003cstrong>Show Highlights\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Picky eaters don't choose to be picky, they, boy you would not choose to be a picky eater. It's not a fun way to live. Picky eaters aren't doing this to be annoying or high maintenance. And one of our biggest fears for a lot of us is that we are perceived that way, which is why when I went to restaurants I did not do the “When Harry Met Sally” route of 'have this on the side,' 'have this without that.' I just didn't order certain things, or maybe avoided eating them on the plate.\"\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"I talk about chef-meets-picky-eater, picky-eater-meets-chef. And I would say to both sides, I know where you're both coming from. When a chef presents a dish, he or she is saying 'I understand every ingredient on that plate in a way that you couldn't possibly conceive and it is awesome.' I have no argument with that. They're right. They do. It's their job. However, the picky eater is saying \"Dude, unless you made that dish in my mouth, you have no idea what that dish is going to taste like to me. Because all I'm going to be able to taste are those little tiny minced onions, whose flavor for me has taken over the entire dish.\"\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"Some people don't love food the way others love food, and some people don't love Miley Cyrus the way others love Miley Cyrus. So it's a very individualized thing. And we just have to remember we're all so very different and any attitude of 'You’re so annoying' and “Oh my god, I’m going to roll my eyes.' 'I hate picky eaters.' That’s really,really hard on a good segment of the population.\"\u003c/p>\u003c/blockquote>\n\u003cp>--Stephanie Lucianovic\u003c/p>\n\u003cp>\u003cstrong>More info:\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"blogs.kqed.org/bayareabites/2012/07/02/q-a-with-stephanie-v-w-lucianovic-author-of-suffering-succotash-a-picky-eater%E2%80%99s-quest-to-understand-why-we-hate-the-foods-we-hate/\">Q & A with Stephanie V.W. Lucianovic\u003c/a>, author of “Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate” (includes Bay Area book signing and events)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/25/jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen/\">Jacques Pépin Talks Picky Eating, Foie Gras, and Paula Deen\u003c/a> by Stephanie V.W. Lucianovic\u003c/li>\n\u003cli>Stephanie V.W. Lucianovic's blog: \u003ca href=\"http://www.grubreport.com/\">Grub Report\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "BBQ with the Oakland Fire Department",
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"content": "\u003cp>At the 2\u003csup>nd\u003c/sup> annual \u003ca href=\"http://www.bayareabbq.org/\">Bay Area BBQ Championship\u003c/a> ahead of the \u003ca href=\"http://purchase.tickets.com/buy/MLBEventInfo?agency=MLB&pid=7169124&tfl=Oakland_Athletics-Homepage-Homepage-matchup-C1\">A's game against the Mariners\u003c/a> this Saturday, you'll see celebrity chefs like Dr. BBQ (aka Ray Lampe). You'll see celebrity baseball stars like Jonny Gomes.\u003c/p>\n\u003cp>You may have to seek out the Oakland Fire Department's corner of the People’s Choice category. But having tasted what Station 12 is bringing, I recommend looking for it, and saving some space.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/firetruck560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45630\" title=\"Oakland Fire Truck\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/firetruck560.jpg\" alt=\"Oakland Fire Truck\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Yes, but you should see the Wolf in the kitchen. Photo: KQED/Rachael Myrow\u003c/em>\u003c/p>\n\u003cp>Lieutenant James Patrick Troy -- or “JP” -- out of Oakland Fire Station 12 says the firefighters aren't bringing a lot of, em, heat to the competition. But firefighters famously eat well, and Station 12 in Chinatown is no exception. Troy's team, the “Dragonslayers,” features at least two guys with experience working in restaurants.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/zach5601.jpg\">\u003cimg class=\"alignnone size-full wp-image-45647\" title=\"Top Chef Zach Fraser\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/zach5601.jpg\" alt=\"Top Chef Zach Fraser\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Top Chef Zach Fraser with wok in Firehouse kitchen. Photo: KQED/Polly Stryker\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The team's Top Chef is Zach Fraser, who knows enough Cantonese to shop in Chinatown. To say that a white guy speaking Cantonese charms the shop keepers is an understatement. They beam at him. \"Jo San!\" he calls out as he enters \u003ca href=\"http://www.yelp.com/biz/yuen-hop-co-oakland\">Yuen Hop\u003c/a> on Webster, and the cashier calls back \"Joooo Saaan!\"\u003c/p>\n\u003cp>Fraser winces at the phrase \"Asian-style,\" but it's a fair description of the way he cooks. And it fairly describes the menu he's putting together for Saturday: marinated chicken seared on the grill, topped with black sesame seeds and a sweet, sour sauce made with plums. Plus a side of coleslaw with an \"Asian\" (sorry, Zach) take on Green Goddess dressing.\u003c/p>\n\u003cp>Now I have to admit, I was kinda hoping for tri-tip and Caesar Salad. After all, Saturday night is traditionally Steak and Caesar Night with the Oakland Fire Department.\u003c/p>\n\u003cp>But the Chef has his reasons. Since the firefighters, their union and the Championship organizers are forking out for the food, red meat for hordes of people is a tad expensive. Also, the romaine lettuce in Chinatown is not always up to snuff. Like any cook worth his salt, Fraser makes something delicious out of what's available. And as it happens, plums are in season.\u003c/p>\n\u003cp>\u003cstrong>Listen to Zach Fraser in action:\u003c/strong>\u003c/p>\n\u003cp>[audio src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/BBQOFD1.mp3\"]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/zach-kitchen4001.jpg\">\u003cimg class=\"alignnone size-full wp-image-45648\" title=\"Zach prepping in the firehouse kitchen\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/zach-kitchen4001.jpg\" alt=\"Zach prepping in the firehouse kitchen\" width=\"400\" height=\"598\">\u003c/a>\u003cbr>\n\u003cem>Zach making use of a bunch of plums straight off his father-in-law's tree. Photo: KQED/Polly Stryker\u003c/em>\u003c/p>\n\u003cp>Here are the recipes. Fraser doesn't do portion sizes -- everything is to taste, so adjust accordingly...\u003c/p>\n\u003cp>\u003cstrong>Recipe: Chicken Marinade\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nSkinless chicken thighs\u003cbr>\nSoy Sauce\u003cbr>\nSeasoned Rice Vinegar\u003cbr>\nSesame Oil\u003cbr>\nSriracha Sauce\u003cbr>\nChinese five spice powder\u003cbr>\nShredded fresh ginger\u003cbr>\nShredded fresh garlic\u003cbr>\nChopped green onions\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMix everything but the chicken in a bowl. Then put the raw chicken in. Let sit for 45 minutes to 2 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/chicken-grilled5601.jpg\">\u003cimg class=\"alignnone size-full wp-image-45649\" title=\"chicken on grill\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/chicken-grilled5601.jpg\" alt=\"chicken on grill\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Marinade does double duty as a basting sauce when the chicken hits the grill. Photo: KQED/Polly Styker\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Dragonslayer Chinatown BBQ Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nOnions\u003cbr>\nGarlic\u003cbr>\nGinger\u003cbr>\nKetchup\u003cbr>\nTsingtao beer\u003cbr>\nSplash of rice wine vinegar\u003cbr>\nHoisin sauce\u003cbr>\nSoy sauce\u003cbr>\nPlum sauce\u003cbr>\nFresh plums if in season\u003cbr>\nFive-spice\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nSaute onion, garlic and ginger until soft. Deglaze with beer (if not cooking at a firehouse, where all alcohol is forbidden.) Add all other ingredients and cook down until it thickens. Check your flavors and adjust to taste. Push sauce through a sieve. Great on pork as well as chicken.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Coleslaw dressing\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nRice wine vinegar\u003cbr>\nToasted sesame oil\u003cbr>\nCanola or other neutral oil\u003cbr>\nSoy sauce\u003cbr>\nCilantro\u003cbr>\nAvocado\u003cbr>\nCabbage\u003cbr>\nCarrots\u003cbr>\nToasted sesame seeds\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBlend all ingredients except for the seeds, cilantro and half the avocado, which lends a nice creaminess to the dressing. After you've shredded your cabbage and carrots, toss with sliced avocado, chopped cilantro and dressing. Sprinkle sesame seeds on top.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/final-dish5601.jpg\">\u003cimg class=\"alignnone size-full wp-image-45650\" title=\"The final dish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/final-dish5601.jpg\" alt=\"The final dish\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>The final dish. Photo: KQED/Rachael Myrow\u003c/em>\u003c/p>\n\n",
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"excerpt": "You may have to seek out the Oakland Fire Department's corner of the People’s Choice category at the 2nd annual Bay Area BBQ Championship. But having tasted what Station 12 is bringing, I recommend looking for it, and saving some space. Recipes included.\r\n",
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"description": "You may have to seek out the Oakland Fire Department's corner of the People’s Choice category at the 2nd annual Bay Area BBQ Championship. But having tasted what Station 12 is bringing, I recommend looking for it, and saving some space. Recipes included.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>At the 2\u003csup>nd\u003c/sup> annual \u003ca href=\"http://www.bayareabbq.org/\">Bay Area BBQ Championship\u003c/a> ahead of the \u003ca href=\"http://purchase.tickets.com/buy/MLBEventInfo?agency=MLB&pid=7169124&tfl=Oakland_Athletics-Homepage-Homepage-matchup-C1\">A's game against the Mariners\u003c/a> this Saturday, you'll see celebrity chefs like Dr. BBQ (aka Ray Lampe). You'll see celebrity baseball stars like Jonny Gomes.\u003c/p>\n\u003cp>You may have to seek out the Oakland Fire Department's corner of the People’s Choice category. But having tasted what Station 12 is bringing, I recommend looking for it, and saving some space.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/firetruck560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45630\" title=\"Oakland Fire Truck\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/firetruck560.jpg\" alt=\"Oakland Fire Truck\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Yes, but you should see the Wolf in the kitchen. Photo: KQED/Rachael Myrow\u003c/em>\u003c/p>\n\u003cp>Lieutenant James Patrick Troy -- or “JP” -- out of Oakland Fire Station 12 says the firefighters aren't bringing a lot of, em, heat to the competition. But firefighters famously eat well, and Station 12 in Chinatown is no exception. Troy's team, the “Dragonslayers,” features at least two guys with experience working in restaurants.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/zach5601.jpg\">\u003cimg class=\"alignnone size-full wp-image-45647\" title=\"Top Chef Zach Fraser\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/zach5601.jpg\" alt=\"Top Chef Zach Fraser\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Top Chef Zach Fraser with wok in Firehouse kitchen. Photo: KQED/Polly Stryker\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The team's Top Chef is Zach Fraser, who knows enough Cantonese to shop in Chinatown. To say that a white guy speaking Cantonese charms the shop keepers is an understatement. They beam at him. \"Jo San!\" he calls out as he enters \u003ca href=\"http://www.yelp.com/biz/yuen-hop-co-oakland\">Yuen Hop\u003c/a> on Webster, and the cashier calls back \"Joooo Saaan!\"\u003c/p>\n\u003cp>Fraser winces at the phrase \"Asian-style,\" but it's a fair description of the way he cooks. And it fairly describes the menu he's putting together for Saturday: marinated chicken seared on the grill, topped with black sesame seeds and a sweet, sour sauce made with plums. Plus a side of coleslaw with an \"Asian\" (sorry, Zach) take on Green Goddess dressing.\u003c/p>\n\u003cp>Now I have to admit, I was kinda hoping for tri-tip and Caesar Salad. After all, Saturday night is traditionally Steak and Caesar Night with the Oakland Fire Department.\u003c/p>\n\u003cp>But the Chef has his reasons. Since the firefighters, their union and the Championship organizers are forking out for the food, red meat for hordes of people is a tad expensive. Also, the romaine lettuce in Chinatown is not always up to snuff. Like any cook worth his salt, Fraser makes something delicious out of what's available. And as it happens, plums are in season.\u003c/p>\n\u003cp>\u003cstrong>Listen to Zach Fraser in action:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/zach-kitchen4001.jpg\">\u003cimg class=\"alignnone size-full wp-image-45648\" title=\"Zach prepping in the firehouse kitchen\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/zach-kitchen4001.jpg\" alt=\"Zach prepping in the firehouse kitchen\" width=\"400\" height=\"598\">\u003c/a>\u003cbr>\n\u003cem>Zach making use of a bunch of plums straight off his father-in-law's tree. Photo: KQED/Polly Stryker\u003c/em>\u003c/p>\n\u003cp>Here are the recipes. Fraser doesn't do portion sizes -- everything is to taste, so adjust accordingly...\u003c/p>\n\u003cp>\u003cstrong>Recipe: Chicken Marinade\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nSkinless chicken thighs\u003cbr>\nSoy Sauce\u003cbr>\nSeasoned Rice Vinegar\u003cbr>\nSesame Oil\u003cbr>\nSriracha Sauce\u003cbr>\nChinese five spice powder\u003cbr>\nShredded fresh ginger\u003cbr>\nShredded fresh garlic\u003cbr>\nChopped green onions\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMix everything but the chicken in a bowl. Then put the raw chicken in. Let sit for 45 minutes to 2 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/chicken-grilled5601.jpg\">\u003cimg class=\"alignnone size-full wp-image-45649\" title=\"chicken on grill\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/chicken-grilled5601.jpg\" alt=\"chicken on grill\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Marinade does double duty as a basting sauce when the chicken hits the grill. Photo: KQED/Polly Styker\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Dragonslayer Chinatown BBQ Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nOnions\u003cbr>\nGarlic\u003cbr>\nGinger\u003cbr>\nKetchup\u003cbr>\nTsingtao beer\u003cbr>\nSplash of rice wine vinegar\u003cbr>\nHoisin sauce\u003cbr>\nSoy sauce\u003cbr>\nPlum sauce\u003cbr>\nFresh plums if in season\u003cbr>\nFive-spice\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nSaute onion, garlic and ginger until soft. Deglaze with beer (if not cooking at a firehouse, where all alcohol is forbidden.) Add all other ingredients and cook down until it thickens. Check your flavors and adjust to taste. Push sauce through a sieve. Great on pork as well as chicken.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Coleslaw dressing\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nRice wine vinegar\u003cbr>\nToasted sesame oil\u003cbr>\nCanola or other neutral oil\u003cbr>\nSoy sauce\u003cbr>\nCilantro\u003cbr>\nAvocado\u003cbr>\nCabbage\u003cbr>\nCarrots\u003cbr>\nToasted sesame seeds\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBlend all ingredients except for the seeds, cilantro and half the avocado, which lends a nice creaminess to the dressing. After you've shredded your cabbage and carrots, toss with sliced avocado, chopped cilantro and dressing. Sprinkle sesame seeds on top.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/final-dish5601.jpg\">\u003cimg class=\"alignnone size-full wp-image-45650\" title=\"The final dish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/final-dish5601.jpg\" alt=\"The final dish\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>The final dish. Photo: KQED/Rachael Myrow\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SF Chefs Lets You Eat, Drink and Ogle Chefs and Their Goods",
"title": "SF Chefs Lets You Eat, Drink and Ogle Chefs and Their Goods",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/davidlawrence_group500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/davidlawrence_group500.jpg\" alt=\"Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef and David Lawrence photo courtesy of SF Chefs\" title=\"Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef and David Lawrence photo courtesy of SF Chefs\" width=\"500\" height=\"357\" class=\"alignnone size-full wp-image-45407\">\u003c/a>\u003cbr>\n\u003cem>Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef (middle) and David Lawrence Photo courtesy of SF Chefs\u003c/em> \u003c/p>\n\u003cp>That cooking school mantra is so true: we eat with the eyes first. If your heart quickens (even a little) at the chance of also batting an eye at a known chef who happens to be plating your food, San Francisco event planners have something for you. August 3 to August 5, the fourth-annual \u003ca href=\"http://sfchefsfoodwine.com/events/grand-tasting-tent/\">SF Chefs Grand Tasting tent\u003c/a> is slated to turn Union Square into an urban garden party swirl with food, cocktails, wine tastes from 30 wineries, mixologists, and of course chefs. It's a good way to, say, check out the latest molecular gastronomy dish at one table and stroll over for a nibble of seafood ceviche in the next breath. Pacing is everything, and taking breaks and staying hydrated will give you more staying power. There are also classes, food pairings, volunteer opportunities, cooking competitions and a full menu of culinary and sweet offerings from 25 chefs, including \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/\">Dominique\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/07/dominique-crenns-iron-chef-appearance-bay-area-eats/\">Crenn\u003c/a>, Arnold Wong, Hoss Zare, Traci Des Jardins, Chris Cosentino, Tyler Florence (TyFlo), Ryan Scott, Thomas McNaughton and Staffan Terje. Dinners and related events are happening throughout the city leading up to late July, and a \u003ca href=\"http://sfchefsfoodwine.com/events/all/\">full list of events\u003c/a> is available on the SF Chefs website. Check out the \u003ca href=\"http://www.epicuring.com/california/event/sf-chefs-food-wine-spirits-week-july-7-aug-5-25-special-epicuring-discount/\">discount code\u003c/a> available for many events via Epicuring.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/emilywithchefs500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/emilywithchefs500.jpg\" alt=\"Chef Mark Dommen and Chef Emily Luchetti with other chefs at SF Chefs. Photo: Isabelle Aspera, Courtesy of SF Chefs\" title=\"Chef Mark Dommen and Chef Emily Luchetti with other chefs at SF Chefs. Photo: Isabelle Aspera, Courtesy of SF Chefs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-45581\">\u003c/a>\u003cbr>\n\u003cem>Emily Luchetti (far right) with other chefs at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>I have \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/14/sf-chefs-goes-whole-hog/\">written about\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/13/sf-chefs-hospitalitarianism-panel-forget-the-trays/\">worked for SF Chefs\u003c/a> for the three past years. It brings a particular emphasis on our local products, people and places, from farms to restaurants. I was a paid production staff member of the 2010 SF Chefs, and saw that the story behind \u003cem>why\u003c/em> SF Chefs came into being doesn't seem well-known or talked about. The \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a> is a key player in SF Chefs history, and GGRA members say they've had their say from the start on how the events will happen. SF Chefs raises scholarship funds for lower income kids to build the next generation of culinary professionals. Many of the volunteers I managed for SF Chefs were referred by Kevin Westlye and were generally young and enthusiastic about the world of hospitality.\u003c/p>\n\u003cp>To tell the story of SF Chefs, in person and phone interviews were held with the Golden Gate Restaurant Association’s (GGRA) Executive Director \u003ca href=\"http://ggra.org/about/staff/\">Rob Black\u003c/a> and GGRA Board Member and former Executive Director \u003ca href=\"http://ggra.org/about/board/\">Kevin Westlye\u003c/a>, publicist \u003ca href=\"http://www.afandco.com/about-us/andrew-freeman/\">Andrew Freeman\u003c/a>, chefs \u003ca href=\"http://www.1300fillmore.com/\">David Lawrence\u003c/a> (1300 Fillmore), \u003ca href=\"http://www.emilyluchetti.com/\">Emily Luchetti\u003c/a> (Waterbar and Farallon), \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/07/urban-chef-report-craig-stolls-favorite-bay-area-eats/\">Craig Stoll\u003c/a> (Delfina, Locanda, Pizzeria Delfina), \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/11/food-secrets-of-chefrestaurateur-staffan-terje/\">Staffan Terje\u003c/a> (Perbacco and Barbacco) and \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a> (\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/29/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%E2%80%99s-mexico-in-sausalito/\">Copita\u003c/a>). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How did SF Chefs get started?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Kevin Westlye:\u003c/strong> The genesis of the event was looking at San Francisco, the Bay Area and northern California and not seeing a celebratory event that put together artisan products of the region with our incredible chef talent. We also looked at the other festivals that existed -- the Food & Wine Classic in Aspen, South Beach to a certain degree, and Pebble Beach. For all of those events, the chefs were brought into a community for three to four days. They'd have an incredible event and then leave. With our events, the public can come and taste from 25-30 local chefs at a time. \u003c/p>\n\u003cp>\u003cstrong>Craig Stoll:\u003c/strong> I was excited and got involved right away because I thought it was important for San Francisco to have its own food and wine festival. At the start, it was a “duh” moment: why hadn’t we had our own food and wine festival before, of all cities? It’s about showing San Francisco off as a food city. \u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> It was definitely the inspiration of the GGRA Board under Kevin Westlye. There was a lot going on with food and wine festivals happening all over the country. We had a feeling that San Francisco is the epicenter and a culinary Mecca and that we didn't want to lose our position as that leader. Our original meeting was a brainstorming session. We noticed that people in New York and then Las Vegas at that point were comparing themselves to San Francisco. We have Napa and Sonoma, and the start of the farm to table movement with Alice Waters. If we could pull it off, we’d highlight the chefs of San Francisco. It took time to find sponsors--always a challenge, plan it and get the space. \u003c/p>\n\u003cp>\u003cstrong>Joanne Weir:\u003c/strong> I’ve been involved since the beginning because I’m such a supporter of anything San Francisco. We all hear about New York, London and Paris but we really have an incredible food culture here. \u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> The event came about around the importance of San Francisco as a national brand. I came here in the late 80s from London. When you talked about food then, you talked about New York and San Francisco. SF Chefs helped elevate our brand nationally. It’s a period of time to come and taste under one roof. A lot of people love this. Maybe they can’t always afford to come to all of the restaurants that are involved. The event lets you sample or taste from chefs and restaurants and is just a perfect marriage.\u003c/p>\n\u003cp>\u003cstrong>Community is a strong reason for SF Chefs to exist and grow. How has community come into play in your experience with SF Chefs?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> The community element has always been a part of the history of SF Chefs. I’m very proud of it and how it has evolved. \u003c/p>\n\u003cp>\u003cstrong>Staffan Terje:\u003c/strong> It really gets us to connect with each other and exchange ideas. People get to see chefs they know being out there and having fun. Our regular guests get to connect with us. People who haven’t been to the restaurant connect with us. \u003c/p>\n\u003cp>\u003cstrong>Joanne Weir:\u003c/strong> This is where people are all talking about “Did you taste this?” or “Did you see what \u003ca href=\"http://www.aziza-sf.com/mourad_book.html\">Mourad\u003c/a> is doing?” I love the camaraderie. We all do the same thing and get so caught up in our little world. I am at SF Chefs ‘til late at night each year because I love seeing all my friends. \u003c/p>\n\u003cp>We’re really building on the relationships we have with the farmers, and where we get our wine and get our spirits. Chefs cook, but without the farmers, there’s nothing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/AndrewFreemanMayorLeeRobBlack500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/AndrewFreemanMayorLeeRobBlack500.jpg\" alt=\"Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\" title=\"Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-45406\">\u003c/a>\u003cbr>\n\u003cem>Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> From the start, to pull this off, we had to come together around the idea that we are a community about food and wine. Media sponsors donate space and we keep it organic and real and about the chefs, for the chefs. We have our rising stars and we decided “let’s make this about the community,” and also look to our scene leaders.\u003c/p>\n\u003cp>\u003cstrong>Craig Stoll:\u003c/strong> It’s always a schmooze fest.\u003c/p>\n\u003cp>\u003cstrong>Emily Luchetti:\u003c/strong> It’s an opportunity for people to see each other and visit. If there’s some chef you haven’t met, you have a good opportunity to try their food. Networking is work and you make connections but this is like a fun-fest almost. For the people who attend and buy tickets, yes we're working our table but it’s fun to be there, and not just work.\u003c/p>\n\u003cp>\u003cstrong>Rob Black:\u003c/strong> We’re all about fostering community in our culinary world and see people in each others kitchens, sharing recipes, farms and vendors. We also have \u003ca href=\"http://sfchefsfoodwine.com/events/dinner-party-project/\">dinner party projects\u003c/a> to showcase innovation and creativity from our community. One of the great ones will be \u003ca href=\"http://sfchefsfoodwine.com/events/07/8/\">Dominique Crenn cooking with Jason Fox\u003c/a>. We asked her “What would be fun for you?” and she said that he would be someone she’d like to work with. [EDITOR’S NOTE: In March 2012, Chef Crenn shared with Bay Area Bites that she was a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/\">fan of Jason Fox’s cooking at Commonwealth\u003c/a>]. \u003c/p>\n\u003cp>\u003cstrong>What’s on the menu for this year?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> Sliders are really popular. I think people want that safe adventure and to know that for the ticket price, they’ll get enough to eat and enough wine.\u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> I’m deciding what to serve. I’m known for grits and short ribs and fried green tomatoes. Last year, I did white grits with pesto, white grits with BBQ chicken and goat cheese. It’s a Southern style dish with California sophistication. The year before I did grits with bleu cheese. People say “Wow this is good.” The idea is to never run out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/EmilyLuchetti300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/EmilyLuchetti300.jpg\" alt=\"Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\" title=\"Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-45582\">\u003c/a>\u003cbr>\n\u003cem>Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Emily Luchetti:\u003c/strong> We usually do something fruit-related because it’s summer and you want to take advantage of fruit and also serve a lot of people with no fork. They’re holding a dish and glass of wine sometimes. I do something tried and true that I know they’ll like.\u003c/p>\n\u003cp>\u003cstrong>Any bloopers from past SF Chefs events?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> Last year, the ribbon cutting with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/11/valentines-treats-food-secrets-of-baker-banker/\">Baker & Banker\u003c/a> involved an incredible cake. The wind was so intense that pieces of the cake were blowing up. We were trying to act like it’s not cold and learned to do the ribbon cutting inside, on the stage. Each year we learn how to make it better.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The first year, we scheduled a cooking demo at Macy’s and no one checked to see if the store would be open that early. It wasn’t open for the demo. There was one big line and we checked with security and did an impromptu “let’s bring everyone in,” and the guests thought it was really cool. \u003c/p>\n\n",
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"excerpt": "Mary Ladd reports on the history behind the SF Chefs food festival, which is celebrating its fourth year this summer with a bounty of dinners, tastings, classes, and cooking demos. SF Chefs is the brainchild of the Golden Gate Restaurant Association and celebrates our culinary community.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/davidlawrence_group500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/davidlawrence_group500.jpg\" alt=\"Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef and David Lawrence photo courtesy of SF Chefs\" title=\"Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef and David Lawrence photo courtesy of SF Chefs\" width=\"500\" height=\"357\" class=\"alignnone size-full wp-image-45407\">\u003c/a>\u003cbr>\n\u003cem>Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef (middle) and David Lawrence Photo courtesy of SF Chefs\u003c/em> \u003c/p>\n\u003cp>That cooking school mantra is so true: we eat with the eyes first. If your heart quickens (even a little) at the chance of also batting an eye at a known chef who happens to be plating your food, San Francisco event planners have something for you. August 3 to August 5, the fourth-annual \u003ca href=\"http://sfchefsfoodwine.com/events/grand-tasting-tent/\">SF Chefs Grand Tasting tent\u003c/a> is slated to turn Union Square into an urban garden party swirl with food, cocktails, wine tastes from 30 wineries, mixologists, and of course chefs. It's a good way to, say, check out the latest molecular gastronomy dish at one table and stroll over for a nibble of seafood ceviche in the next breath. Pacing is everything, and taking breaks and staying hydrated will give you more staying power. There are also classes, food pairings, volunteer opportunities, cooking competitions and a full menu of culinary and sweet offerings from 25 chefs, including \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/\">Dominique\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/07/dominique-crenns-iron-chef-appearance-bay-area-eats/\">Crenn\u003c/a>, Arnold Wong, Hoss Zare, Traci Des Jardins, Chris Cosentino, Tyler Florence (TyFlo), Ryan Scott, Thomas McNaughton and Staffan Terje. Dinners and related events are happening throughout the city leading up to late July, and a \u003ca href=\"http://sfchefsfoodwine.com/events/all/\">full list of events\u003c/a> is available on the SF Chefs website. Check out the \u003ca href=\"http://www.epicuring.com/california/event/sf-chefs-food-wine-spirits-week-july-7-aug-5-25-special-epicuring-discount/\">discount code\u003c/a> available for many events via Epicuring.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/emilywithchefs500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/emilywithchefs500.jpg\" alt=\"Chef Mark Dommen and Chef Emily Luchetti with other chefs at SF Chefs. Photo: Isabelle Aspera, Courtesy of SF Chefs\" title=\"Chef Mark Dommen and Chef Emily Luchetti with other chefs at SF Chefs. Photo: Isabelle Aspera, Courtesy of SF Chefs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-45581\">\u003c/a>\u003cbr>\n\u003cem>Emily Luchetti (far right) with other chefs at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>I have \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/14/sf-chefs-goes-whole-hog/\">written about\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/13/sf-chefs-hospitalitarianism-panel-forget-the-trays/\">worked for SF Chefs\u003c/a> for the three past years. It brings a particular emphasis on our local products, people and places, from farms to restaurants. I was a paid production staff member of the 2010 SF Chefs, and saw that the story behind \u003cem>why\u003c/em> SF Chefs came into being doesn't seem well-known or talked about. The \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a> is a key player in SF Chefs history, and GGRA members say they've had their say from the start on how the events will happen. SF Chefs raises scholarship funds for lower income kids to build the next generation of culinary professionals. Many of the volunteers I managed for SF Chefs were referred by Kevin Westlye and were generally young and enthusiastic about the world of hospitality.\u003c/p>\n\u003cp>To tell the story of SF Chefs, in person and phone interviews were held with the Golden Gate Restaurant Association’s (GGRA) Executive Director \u003ca href=\"http://ggra.org/about/staff/\">Rob Black\u003c/a> and GGRA Board Member and former Executive Director \u003ca href=\"http://ggra.org/about/board/\">Kevin Westlye\u003c/a>, publicist \u003ca href=\"http://www.afandco.com/about-us/andrew-freeman/\">Andrew Freeman\u003c/a>, chefs \u003ca href=\"http://www.1300fillmore.com/\">David Lawrence\u003c/a> (1300 Fillmore), \u003ca href=\"http://www.emilyluchetti.com/\">Emily Luchetti\u003c/a> (Waterbar and Farallon), \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/07/urban-chef-report-craig-stolls-favorite-bay-area-eats/\">Craig Stoll\u003c/a> (Delfina, Locanda, Pizzeria Delfina), \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/11/food-secrets-of-chefrestaurateur-staffan-terje/\">Staffan Terje\u003c/a> (Perbacco and Barbacco) and \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a> (\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/29/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%E2%80%99s-mexico-in-sausalito/\">Copita\u003c/a>). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How did SF Chefs get started?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Kevin Westlye:\u003c/strong> The genesis of the event was looking at San Francisco, the Bay Area and northern California and not seeing a celebratory event that put together artisan products of the region with our incredible chef talent. We also looked at the other festivals that existed -- the Food & Wine Classic in Aspen, South Beach to a certain degree, and Pebble Beach. For all of those events, the chefs were brought into a community for three to four days. They'd have an incredible event and then leave. With our events, the public can come and taste from 25-30 local chefs at a time. \u003c/p>\n\u003cp>\u003cstrong>Craig Stoll:\u003c/strong> I was excited and got involved right away because I thought it was important for San Francisco to have its own food and wine festival. At the start, it was a “duh” moment: why hadn’t we had our own food and wine festival before, of all cities? It’s about showing San Francisco off as a food city. \u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> It was definitely the inspiration of the GGRA Board under Kevin Westlye. There was a lot going on with food and wine festivals happening all over the country. We had a feeling that San Francisco is the epicenter and a culinary Mecca and that we didn't want to lose our position as that leader. Our original meeting was a brainstorming session. We noticed that people in New York and then Las Vegas at that point were comparing themselves to San Francisco. We have Napa and Sonoma, and the start of the farm to table movement with Alice Waters. If we could pull it off, we’d highlight the chefs of San Francisco. It took time to find sponsors--always a challenge, plan it and get the space. \u003c/p>\n\u003cp>\u003cstrong>Joanne Weir:\u003c/strong> I’ve been involved since the beginning because I’m such a supporter of anything San Francisco. We all hear about New York, London and Paris but we really have an incredible food culture here. \u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> The event came about around the importance of San Francisco as a national brand. I came here in the late 80s from London. When you talked about food then, you talked about New York and San Francisco. SF Chefs helped elevate our brand nationally. It’s a period of time to come and taste under one roof. A lot of people love this. Maybe they can’t always afford to come to all of the restaurants that are involved. The event lets you sample or taste from chefs and restaurants and is just a perfect marriage.\u003c/p>\n\u003cp>\u003cstrong>Community is a strong reason for SF Chefs to exist and grow. How has community come into play in your experience with SF Chefs?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> The community element has always been a part of the history of SF Chefs. I’m very proud of it and how it has evolved. \u003c/p>\n\u003cp>\u003cstrong>Staffan Terje:\u003c/strong> It really gets us to connect with each other and exchange ideas. People get to see chefs they know being out there and having fun. Our regular guests get to connect with us. People who haven’t been to the restaurant connect with us. \u003c/p>\n\u003cp>\u003cstrong>Joanne Weir:\u003c/strong> This is where people are all talking about “Did you taste this?” or “Did you see what \u003ca href=\"http://www.aziza-sf.com/mourad_book.html\">Mourad\u003c/a> is doing?” I love the camaraderie. We all do the same thing and get so caught up in our little world. I am at SF Chefs ‘til late at night each year because I love seeing all my friends. \u003c/p>\n\u003cp>We’re really building on the relationships we have with the farmers, and where we get our wine and get our spirits. Chefs cook, but without the farmers, there’s nothing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/AndrewFreemanMayorLeeRobBlack500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/AndrewFreemanMayorLeeRobBlack500.jpg\" alt=\"Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\" title=\"Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-45406\">\u003c/a>\u003cbr>\n\u003cem>Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> From the start, to pull this off, we had to come together around the idea that we are a community about food and wine. Media sponsors donate space and we keep it organic and real and about the chefs, for the chefs. We have our rising stars and we decided “let’s make this about the community,” and also look to our scene leaders.\u003c/p>\n\u003cp>\u003cstrong>Craig Stoll:\u003c/strong> It’s always a schmooze fest.\u003c/p>\n\u003cp>\u003cstrong>Emily Luchetti:\u003c/strong> It’s an opportunity for people to see each other and visit. If there’s some chef you haven’t met, you have a good opportunity to try their food. Networking is work and you make connections but this is like a fun-fest almost. For the people who attend and buy tickets, yes we're working our table but it’s fun to be there, and not just work.\u003c/p>\n\u003cp>\u003cstrong>Rob Black:\u003c/strong> We’re all about fostering community in our culinary world and see people in each others kitchens, sharing recipes, farms and vendors. We also have \u003ca href=\"http://sfchefsfoodwine.com/events/dinner-party-project/\">dinner party projects\u003c/a> to showcase innovation and creativity from our community. One of the great ones will be \u003ca href=\"http://sfchefsfoodwine.com/events/07/8/\">Dominique Crenn cooking with Jason Fox\u003c/a>. We asked her “What would be fun for you?” and she said that he would be someone she’d like to work with. [EDITOR’S NOTE: In March 2012, Chef Crenn shared with Bay Area Bites that she was a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/\">fan of Jason Fox’s cooking at Commonwealth\u003c/a>]. \u003c/p>\n\u003cp>\u003cstrong>What’s on the menu for this year?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> Sliders are really popular. I think people want that safe adventure and to know that for the ticket price, they’ll get enough to eat and enough wine.\u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> I’m deciding what to serve. I’m known for grits and short ribs and fried green tomatoes. Last year, I did white grits with pesto, white grits with BBQ chicken and goat cheese. It’s a Southern style dish with California sophistication. The year before I did grits with bleu cheese. People say “Wow this is good.” The idea is to never run out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/EmilyLuchetti300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/EmilyLuchetti300.jpg\" alt=\"Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\" title=\"Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-45582\">\u003c/a>\u003cbr>\n\u003cem>Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Emily Luchetti:\u003c/strong> We usually do something fruit-related because it’s summer and you want to take advantage of fruit and also serve a lot of people with no fork. They’re holding a dish and glass of wine sometimes. I do something tried and true that I know they’ll like.\u003c/p>\n\u003cp>\u003cstrong>Any bloopers from past SF Chefs events?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> Last year, the ribbon cutting with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/11/valentines-treats-food-secrets-of-baker-banker/\">Baker & Banker\u003c/a> involved an incredible cake. The wind was so intense that pieces of the cake were blowing up. We were trying to act like it’s not cold and learned to do the ribbon cutting inside, on the stage. Each year we learn how to make it better.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The first year, we scheduled a cooking demo at Macy’s and no one checked to see if the store would be open that early. It wasn’t open for the demo. There was one big line and we checked with security and did an impromptu “let’s bring everyone in,” and the guests thought it was really cool. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Japanese Mochi Both Modern and Traditional",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Shuei-Do-Manju-Shop-Azuki-Lima-Bean560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45331\" title=\"Azuki and Lima Bean Filled Mochi From Shuei-Do Manju Shop, San Jose\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Shuei-Do-Manju-Shop-Azuki-Lima-Bean560.jpg\" alt=\"Azuki and Lima Bean Filled Mochi From Shuei-Do Manju Shop, San Jose\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Azuki & Lima Bean Filled Mochi From Shuei-Do Manju Shop, San Jose\u003c/em>\u003c/p>\n\u003cp>If you've ever had \u003ca href=\"http://simplymochi.com/\">mochi\u003c/a> (or manju), you'll know that you can't eat just one. Its contrast of light yet densely chewy texture and mild sweetness is filled with everything from the traditional red azuki or white lima bean paste, to green tea ice cream.\u003c/p>\n\u003cp>Japanese mochi is a small ping pong ball-sized dessert made from glutinous rice paste, molded into a round ball or cut into squares, and filled with, most traditionally, red or white bean paste. The exterior is dusted with a bit of rice flour to prevent sticking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Shuei-Do-Manju-Shop-Goodies560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45332\" title=\"Shuei-Do Manju Shop Goodies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Shuei-Do-Manju-Shop-Goodies560.jpg\" alt=\"Shuei-Do Manju Shop Goodies\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Shuei-Do Manju Shop Goodies\u003c/em>\u003c/p>\n\u003cp>One of the only Bay Area Japanese confectionery shops left in the Bay Area, \u003ca href=\"http://www.japantownsanjose.org/shueidomanjushop.html\">Shuei-Do Manju Shop\u003c/a> in San Jose's Japantown has been making these treats the old-fashioned way by hand for over 60 years. You can find many traditional versions, along with some fun flavors like raspberry, coconut, and peanut butter (they're not available everyday, so call to find out what the flavors of the day are). The care and artistry of each piece comes through in every bite. The mochi exterior is soft, chewy, and dense, while the interior red bean filling is thick and sweet.\u003cbr>\nShuei-Do Manju Shop is a San Jose treasure and has earned a devoted cult following. It's an even more popular destination in the summer because of their other specialty: Hawaiian shaved ice.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Wideshot560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45333\" title=\"Mochicream Display Case of Various Mochi Flavors\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Wideshot560.jpg\" alt=\"Mochicream Display Case of Various Mochi Flavors\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Mochicream Display Case of Various Mochi Flavors\u003c/em>\u003c/p>\n\u003cp>On the other end of the mochi scale is \u003ca href=\"http://www.mochicream.com/\">Mochicream\u003c/a>. This popular Japanese chain calls itself a \"Japanese Sweets Deli.\" They're doing for mochi what Pinkberry did for frozen yogurt, or Sprinkles for cupcakes.\u003c/p>\n\u003cp>Their only Northern California outpost is located inside the Japanese mini-mall, Mitsuwa Marketplace in San Jose. Daring mochi flavors like Caramel Macchiato, Cranberry, Blueberry Yogurt and Orange Cheese fill their immaculately arranged refrigerated glass cases.\u003c/p>\n\u003cp>I was surprised to learn that their sweets are made in Japan and then shipped fresh to the States, weekly. It’s not exactly homemade like Grandma would make.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Cranberry-Honey560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45334\" title=\"Mochicream Cranberry Cream Mochi With Layer of White Bean Filling\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Cranberry-Honey560.jpg\" alt=\"Mochicream Cranberry Cream Mochi With Layer of White Bean Filling\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Mochicream Cranberry Cream Mochi With Layer of White Bean Filling\u003c/em>\u003c/p>\n\u003cp>And mochi, when filled with cream, can easily get soggy because of all the moisture. They've combated this problem by surrounding the cream fillings with white bean paste, creating almost a layer of insulation inside each mochi ball. This way, they're able to freeze these confections and ship them all the way out here without extensive damage to its flavor or texture. And they instruct you to let them \"defrost\" for about 15 minutes before diving in.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Apple-Pie560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45335\" title=\"Mochicream Apple Pie Filled Mochi\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Apple-Pie560.jpg\" alt=\"Mochicream Apple Pie Filled Mochi\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Mochicream Apple Pie Filled Mochi\u003c/em>\u003c/p>\n\u003cp>The mochi is soft, light and airy, but a bit of sogginess does indeed plague this international treat. But if you’re into mochi or are looking for something sweet that is a bit out of the ordinary, it’s definitely worth a try. The Apple Pie was my far and away favorite, with bits of apple pie filling and little pie crust crumbles to give it some real depth of flavor and surprising texture. My second favorite was the Darjeeling for its nice subtle yet distinct tea flavor that fortunately, wasn’t too sweet.\u003c/p>\n\u003cp>Whether you've tried mochi before or not, both these places offer up some great examples of this classic sweet Japanese treat.\u003c/p>\n\u003cp>\u003ca href=\"http://www.japantownsanjose.org/shueidomanjushop.html\">Shuei-Do Manju Shop\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 217 E. Jackson Street, San Jose\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (408) 294-4148\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Shuei-Do-Manju-Shop/158907897678\">Shuei-Do Manju Shop\u003c/a>\u003cbr>\n\u003cstrong>Prices:\u003c/strong> Between $1 to $3\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mochicream.com/\">Mochicream\u003c/a>\u003cbr>\n(Located inside Mitsuwa Marketplace)\u003cbr>\n\u003cstrong>Address:\u003c/strong> 675 Saratoga Ave., San Jose\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (408) 725-9263\u003cbr>\n\u003cstrong>Prices:\u003c/strong> Between $1 to $3\u003c/p>\n\n",
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"excerpt": "Elaine Wu shares two places in San Jose where you can get Japanese mochi -- one makes these treats the old-fashioned way by hand, the other takes a modern approach and the mochi is made in Japan and shipped fresh to the States, weekly. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Shuei-Do-Manju-Shop-Azuki-Lima-Bean560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45331\" title=\"Azuki and Lima Bean Filled Mochi From Shuei-Do Manju Shop, San Jose\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Shuei-Do-Manju-Shop-Azuki-Lima-Bean560.jpg\" alt=\"Azuki and Lima Bean Filled Mochi From Shuei-Do Manju Shop, San Jose\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Azuki & Lima Bean Filled Mochi From Shuei-Do Manju Shop, San Jose\u003c/em>\u003c/p>\n\u003cp>If you've ever had \u003ca href=\"http://simplymochi.com/\">mochi\u003c/a> (or manju), you'll know that you can't eat just one. Its contrast of light yet densely chewy texture and mild sweetness is filled with everything from the traditional red azuki or white lima bean paste, to green tea ice cream.\u003c/p>\n\u003cp>Japanese mochi is a small ping pong ball-sized dessert made from glutinous rice paste, molded into a round ball or cut into squares, and filled with, most traditionally, red or white bean paste. The exterior is dusted with a bit of rice flour to prevent sticking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Shuei-Do-Manju-Shop-Goodies560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45332\" title=\"Shuei-Do Manju Shop Goodies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Shuei-Do-Manju-Shop-Goodies560.jpg\" alt=\"Shuei-Do Manju Shop Goodies\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Shuei-Do Manju Shop Goodies\u003c/em>\u003c/p>\n\u003cp>One of the only Bay Area Japanese confectionery shops left in the Bay Area, \u003ca href=\"http://www.japantownsanjose.org/shueidomanjushop.html\">Shuei-Do Manju Shop\u003c/a> in San Jose's Japantown has been making these treats the old-fashioned way by hand for over 60 years. You can find many traditional versions, along with some fun flavors like raspberry, coconut, and peanut butter (they're not available everyday, so call to find out what the flavors of the day are). The care and artistry of each piece comes through in every bite. The mochi exterior is soft, chewy, and dense, while the interior red bean filling is thick and sweet.\u003cbr>\nShuei-Do Manju Shop is a San Jose treasure and has earned a devoted cult following. It's an even more popular destination in the summer because of their other specialty: Hawaiian shaved ice.\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/24/2012/06/MochiCream-Wideshot560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45333\" title=\"Mochicream Display Case of Various Mochi Flavors\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Wideshot560.jpg\" alt=\"Mochicream Display Case of Various Mochi Flavors\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Mochicream Display Case of Various Mochi Flavors\u003c/em>\u003c/p>\n\u003cp>On the other end of the mochi scale is \u003ca href=\"http://www.mochicream.com/\">Mochicream\u003c/a>. This popular Japanese chain calls itself a \"Japanese Sweets Deli.\" They're doing for mochi what Pinkberry did for frozen yogurt, or Sprinkles for cupcakes.\u003c/p>\n\u003cp>Their only Northern California outpost is located inside the Japanese mini-mall, Mitsuwa Marketplace in San Jose. Daring mochi flavors like Caramel Macchiato, Cranberry, Blueberry Yogurt and Orange Cheese fill their immaculately arranged refrigerated glass cases.\u003c/p>\n\u003cp>I was surprised to learn that their sweets are made in Japan and then shipped fresh to the States, weekly. It’s not exactly homemade like Grandma would make.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Cranberry-Honey560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45334\" title=\"Mochicream Cranberry Cream Mochi With Layer of White Bean Filling\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Cranberry-Honey560.jpg\" alt=\"Mochicream Cranberry Cream Mochi With Layer of White Bean Filling\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Mochicream Cranberry Cream Mochi With Layer of White Bean Filling\u003c/em>\u003c/p>\n\u003cp>And mochi, when filled with cream, can easily get soggy because of all the moisture. They've combated this problem by surrounding the cream fillings with white bean paste, creating almost a layer of insulation inside each mochi ball. This way, they're able to freeze these confections and ship them all the way out here without extensive damage to its flavor or texture. And they instruct you to let them \"defrost\" for about 15 minutes before diving in.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Apple-Pie560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45335\" title=\"Mochicream Apple Pie Filled Mochi\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Apple-Pie560.jpg\" alt=\"Mochicream Apple Pie Filled Mochi\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Mochicream Apple Pie Filled Mochi\u003c/em>\u003c/p>\n\u003cp>The mochi is soft, light and airy, but a bit of sogginess does indeed plague this international treat. But if you’re into mochi or are looking for something sweet that is a bit out of the ordinary, it’s definitely worth a try. The Apple Pie was my far and away favorite, with bits of apple pie filling and little pie crust crumbles to give it some real depth of flavor and surprising texture. My second favorite was the Darjeeling for its nice subtle yet distinct tea flavor that fortunately, wasn’t too sweet.\u003c/p>\n\u003cp>Whether you've tried mochi before or not, both these places offer up some great examples of this classic sweet Japanese treat.\u003c/p>\n\u003cp>\u003ca href=\"http://www.japantownsanjose.org/shueidomanjushop.html\">Shuei-Do Manju Shop\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 217 E. Jackson Street, San Jose\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (408) 294-4148\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Shuei-Do-Manju-Shop/158907897678\">Shuei-Do Manju Shop\u003c/a>\u003cbr>\n\u003cstrong>Prices:\u003c/strong> Between $1 to $3\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mochicream.com/\">Mochicream\u003c/a>\u003cbr>\n(Located inside Mitsuwa Marketplace)\u003cbr>\n\u003cstrong>Address:\u003c/strong> 675 Saratoga Ave., San Jose\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (408) 725-9263\u003cbr>\n\u003cstrong>Prices:\u003c/strong> Between $1 to $3\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dogpatch WineWorks Is Open For Tasting",
"title": "Dogpatch WineWorks Is Open For Tasting",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0407.jpg\" alt=\"Dogpatch WineWorks open for tasting\" title=\"Dogpatch WineWorks open for tasting\" width=\"500\" height=\"392\" class=\"alignnone size-full wp-image-45254\">\u003c/p>\n\u003cp>Bay Area folks who like to sip on small production, artisanal wines in gritty urban settings can add another spot to their growing list. \u003ca href=\"http://www.dpwineworks.com/\">Dogpatch WineWorks\u003c/a> has just opened its doors to a new \u003ca href=\"http://www.dpwineworks.com/index.php?p=tastingroom\">tasting room\u003c/a> among the hip restaurants and converted warehouses in San Francisco's historic Dogpatch neighborhood. For the past year the winery has been operating a custom crush facility for locals who want to make their own wines. Now, WineWorks is building a list of partner wineries who will also pay to make wine on premises and will have their wines featured at the tasting bar which fronts a 15,000 square foot winery. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/WineWorks2.jpg\" alt=\"Dogpatch WineWorks founders Dave Gifford and Kevin Doucet\" title=\"Dogpatch WineWorks founders Dave Gifford and Kevin Doucet\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-45193\">\u003cbr>\n\u003cem>Dogpatch WineWorks founders Dave Gifford and Kevin Doucet\u003c/em>\u003c/p>\n\u003cp>The neighborhood's mix of retail and manufacturing appealed to founders Dave Gifford and Kevin Doucet. \"We like it because people still make things here, and that's what we're doing,\" said Gifford who left the restaurant industry to begin working in wine ten years ago. \"I think this is really a new model we are trying here with a tasting room and custom winemaking in San Francisco,\" said co-founder Doucet who worked in the finance world for several years, earned a graduate degree in \u003ca href=\"http://en.wikipedia.org/wiki/Oenology\">oenology\u003c/a> in Australia and has invested in a handful of wine operations. One of those projects was \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/06/custom-winemaker-crushpad-grows-up/\">Crushpad\u003c/a>, in some ways the predecessor to WineWorks. \u003c/p>\n\u003cp>\u003ca href=\"http://www.crushpadwine.com/\">Crushpad\u003c/a>, which never had a tasting room at its Dogpatch facility, opened in San Francisco in 2004 as the first urban, custom crush facility. It broadened its clientele to include national and international members and eventually moved to Sonoma. After several years of rapid expansion, \u003ca href=\"http://www.winespectator.com/webfeature/show/id/46950\">the company is unfortunately facing financial troubles\u003c/a>. Gifford, who worked for Crushpad, credits the company for paving the way for WineWorks but he says his company is taking a different direction. \"I like the idea that you can stop by on your way home from work and check on your wine. You don't have to spend a day driving out to the wine country and back.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/WineWOrks4.jpg\" alt=\"Wine Menu at Dogpatch WineWorks\" title=\"Wine Menu at Dogpatch WineWorks\" width=\"500\" height=\"390\" class=\"alignnone size-full wp-image-45194\">\u003c/p>\n\u003cp>Tasting room visitors enter this former cannery off Third Street and can saddle up to a handsome wine bar made of reclaimed redwood from old wine barrels. Folks can order a 2 oz. taste, 5 oz. pour, a featured flight or a bottle and can drink it visiting at the bar or resting in one of the comfy, worn leather couches. On my recent visit, I didn't have much competition bellying up to the bar since the tasting room had just opened. I tried a Rhone flight from WineWork's first two commercial clients, \u003ca href=\"http://www.jazzcellars.com/\">Jazz Cellars\u003c/a> and \u003ca href=\"http://www.qualiawines.com/storefront/\">Qualia\u003c/a>. I would recommend the Roussanne-Marsanne from Jazz and an estate Syrah from Qualia.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0408.jpg\" alt=\"Rhone flight tasting at WineWorks\" title=\"Rhone flight tasting at WineWorks\" width=\"500\" height=\"390\" class=\"alignnone size-full wp-image-45251\">\u003c/p>\n\u003cp>Despite the excitement around the new tasting bar, Doucet and Gifford say their priority is to be a production winery. \"We are an incubator to help others realize their dream of making wine,\" says Doucet. And just how do they do that? The way a custom crush facility, or in urban winery parlance, 'collective' works is this -- a person, or group of friends, sign up to make a barrel of wine. They choose a varietal they really like say, Cabernet Sauvignon. The WineWorks staff then sits down with them and talks about the style of wine they like and recommends one of their premium vineyards such as in the red hot, new \u003ca href=\"http://coombsvillenapa.org/\">Coombsville AVA\u003c/a> above Napa. Then a contract is signed and during harvest the grapes are picked and brought for delivery to the loading docks on the back side of the winery's cavernous space. At that point the winemaking process begins. Clients can be involved as little or as much as they like. It can take months or years for the wine to mature, depending on the varietal. \"Some people maybe come once or twice in a year and others show up here in the morning before we even do,\" says Doucet. Clients pay between $6,000 to $10,000 to make a barrel, depending on the grape. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/WineWorks3.jpg\" alt=\"WineWorks client wine barrels\" title=\"WineWorks client wine barrels\" width=\"500\" height=\"399\" class=\"alignnone size-full wp-image-45197\">\u003cbr>\n\u003cem>WineWorks' client wine barrels and the \u003ca href=\"http://en.wikipedia.org/wiki/Winemaking\">destemmer\u003c/a> on the right\u003c/em>\u003c/p>\n\u003cp>The timing may be just right for WineWorks' new tasting room as the Dogpatch is not only becoming one of the best, new food neighborhoods in San Francisco but is slowly becoming a destination for local wine lovers. Just a few blocks away, also on busy Third Street, \u003ca href=\"http://www.yieldandpause.com/\">Yield Wine Bar\u003c/a> pours organic wines; \u003ca href=\"http://www.digwinesf.com/\">Dig\u003c/a> is a neighborhood wine shop, with tastings, next to the popular restaurant \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a>; and a few independent, commercial cellars have also moved into the neighborhood, some with dreams of opening tasting rooms. Also, hardworking winemakers love beer and \u003ca href=\"http://www.magnoliapub.com/\">Magnolia Pub\u003c/a> in the Haight will soon be opening a brewery on Third Street, right across from Dogpatch WineWorks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dpwineworks.com/\">Dogpatch WineWorks\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/H5Lp\">Map\u003c/a>\u003cbr>\n2455 3rd Street, San Francisco, CA\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 525-4440\u003cbr>\n\u003cstrong>Hours:\u003c/strong> \u003ca href=\"http://www.dpwineworks.com/index.php?p=tastingroom\">Tasting Room\u003c/a>\u003cbr>\nThursday: 4pm - 8pm\u003cbr>\nFriday: 4pm - 8pm\u003cbr>\nSaturday: 12pm - 7pm\u003cbr>\nSunday: 12pm - 5pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/dpwineworks\">@DPWineWorks\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/DogpatchWineWorks\">Dogpatch WineWorks\u003c/a>\u003c/p>\n\n",
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"excerpt": "One of San Francisco's newest urban wineries opens a tasting room in the Dogpatch.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0407.jpg\" alt=\"Dogpatch WineWorks open for tasting\" title=\"Dogpatch WineWorks open for tasting\" width=\"500\" height=\"392\" class=\"alignnone size-full wp-image-45254\">\u003c/p>\n\u003cp>Bay Area folks who like to sip on small production, artisanal wines in gritty urban settings can add another spot to their growing list. \u003ca href=\"http://www.dpwineworks.com/\">Dogpatch WineWorks\u003c/a> has just opened its doors to a new \u003ca href=\"http://www.dpwineworks.com/index.php?p=tastingroom\">tasting room\u003c/a> among the hip restaurants and converted warehouses in San Francisco's historic Dogpatch neighborhood. For the past year the winery has been operating a custom crush facility for locals who want to make their own wines. Now, WineWorks is building a list of partner wineries who will also pay to make wine on premises and will have their wines featured at the tasting bar which fronts a 15,000 square foot winery. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/WineWorks2.jpg\" alt=\"Dogpatch WineWorks founders Dave Gifford and Kevin Doucet\" title=\"Dogpatch WineWorks founders Dave Gifford and Kevin Doucet\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-45193\">\u003cbr>\n\u003cem>Dogpatch WineWorks founders Dave Gifford and Kevin Doucet\u003c/em>\u003c/p>\n\u003cp>The neighborhood's mix of retail and manufacturing appealed to founders Dave Gifford and Kevin Doucet. \"We like it because people still make things here, and that's what we're doing,\" said Gifford who left the restaurant industry to begin working in wine ten years ago. \"I think this is really a new model we are trying here with a tasting room and custom winemaking in San Francisco,\" said co-founder Doucet who worked in the finance world for several years, earned a graduate degree in \u003ca href=\"http://en.wikipedia.org/wiki/Oenology\">oenology\u003c/a> in Australia and has invested in a handful of wine operations. One of those projects was \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/06/custom-winemaker-crushpad-grows-up/\">Crushpad\u003c/a>, in some ways the predecessor to WineWorks. \u003c/p>\n\u003cp>\u003ca href=\"http://www.crushpadwine.com/\">Crushpad\u003c/a>, which never had a tasting room at its Dogpatch facility, opened in San Francisco in 2004 as the first urban, custom crush facility. It broadened its clientele to include national and international members and eventually moved to Sonoma. After several years of rapid expansion, \u003ca href=\"http://www.winespectator.com/webfeature/show/id/46950\">the company is unfortunately facing financial troubles\u003c/a>. Gifford, who worked for Crushpad, credits the company for paving the way for WineWorks but he says his company is taking a different direction. \"I like the idea that you can stop by on your way home from work and check on your wine. You don't have to spend a day driving out to the wine country and back.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/WineWOrks4.jpg\" alt=\"Wine Menu at Dogpatch WineWorks\" title=\"Wine Menu at Dogpatch WineWorks\" width=\"500\" height=\"390\" class=\"alignnone size-full wp-image-45194\">\u003c/p>\n\u003cp>Tasting room visitors enter this former cannery off Third Street and can saddle up to a handsome wine bar made of reclaimed redwood from old wine barrels. Folks can order a 2 oz. taste, 5 oz. pour, a featured flight or a bottle and can drink it visiting at the bar or resting in one of the comfy, worn leather couches. On my recent visit, I didn't have much competition bellying up to the bar since the tasting room had just opened. I tried a Rhone flight from WineWork's first two commercial clients, \u003ca href=\"http://www.jazzcellars.com/\">Jazz Cellars\u003c/a> and \u003ca href=\"http://www.qualiawines.com/storefront/\">Qualia\u003c/a>. I would recommend the Roussanne-Marsanne from Jazz and an estate Syrah from Qualia.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0408.jpg\" alt=\"Rhone flight tasting at WineWorks\" title=\"Rhone flight tasting at WineWorks\" width=\"500\" height=\"390\" class=\"alignnone size-full wp-image-45251\">\u003c/p>\n\u003cp>Despite the excitement around the new tasting bar, Doucet and Gifford say their priority is to be a production winery. \"We are an incubator to help others realize their dream of making wine,\" says Doucet. And just how do they do that? The way a custom crush facility, or in urban winery parlance, 'collective' works is this -- a person, or group of friends, sign up to make a barrel of wine. They choose a varietal they really like say, Cabernet Sauvignon. The WineWorks staff then sits down with them and talks about the style of wine they like and recommends one of their premium vineyards such as in the red hot, new \u003ca href=\"http://coombsvillenapa.org/\">Coombsville AVA\u003c/a> above Napa. Then a contract is signed and during harvest the grapes are picked and brought for delivery to the loading docks on the back side of the winery's cavernous space. At that point the winemaking process begins. Clients can be involved as little or as much as they like. It can take months or years for the wine to mature, depending on the varietal. \"Some people maybe come once or twice in a year and others show up here in the morning before we even do,\" says Doucet. Clients pay between $6,000 to $10,000 to make a barrel, depending on the grape. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/WineWorks3.jpg\" alt=\"WineWorks client wine barrels\" title=\"WineWorks client wine barrels\" width=\"500\" height=\"399\" class=\"alignnone size-full wp-image-45197\">\u003cbr>\n\u003cem>WineWorks' client wine barrels and the \u003ca href=\"http://en.wikipedia.org/wiki/Winemaking\">destemmer\u003c/a> on the right\u003c/em>\u003c/p>\n\u003cp>The timing may be just right for WineWorks' new tasting room as the Dogpatch is not only becoming one of the best, new food neighborhoods in San Francisco but is slowly becoming a destination for local wine lovers. Just a few blocks away, also on busy Third Street, \u003ca href=\"http://www.yieldandpause.com/\">Yield Wine Bar\u003c/a> pours organic wines; \u003ca href=\"http://www.digwinesf.com/\">Dig\u003c/a> is a neighborhood wine shop, with tastings, next to the popular restaurant \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a>; and a few independent, commercial cellars have also moved into the neighborhood, some with dreams of opening tasting rooms. Also, hardworking winemakers love beer and \u003ca href=\"http://www.magnoliapub.com/\">Magnolia Pub\u003c/a> in the Haight will soon be opening a brewery on Third Street, right across from Dogpatch WineWorks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dpwineworks.com/\">Dogpatch WineWorks\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/H5Lp\">Map\u003c/a>\u003cbr>\n2455 3rd Street, San Francisco, CA\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 525-4440\u003cbr>\n\u003cstrong>Hours:\u003c/strong> \u003ca href=\"http://www.dpwineworks.com/index.php?p=tastingroom\">Tasting Room\u003c/a>\u003cbr>\nThursday: 4pm - 8pm\u003cbr>\nFriday: 4pm - 8pm\u003cbr>\nSaturday: 12pm - 7pm\u003cbr>\nSunday: 12pm - 5pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/dpwineworks\">@DPWineWorks\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/DogpatchWineWorks\">Dogpatch WineWorks\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "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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"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"source": "American Public Media"
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"masters-of-scale": {
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},
"mindshift": {
"id": "mindshift",
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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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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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},
"link": "/radio/program/pbs-newshour",
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
"id": "perspectives",
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"order": 14
},
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"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.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
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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.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"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.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"source": "PRI"
},
"link": "/radio/program/pri-the-world",
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"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
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