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"content": "\u003cp>While some of your lovers may be appeased with heart-shaped boxes of mediocre creams and gels during this chocolate season, those trying to win the passions of true food nerds had better reach for a higher bar. A chocolate bar, of course, now in the Dogpatch and soon to be situated on Valencia Street, that asks and answers a panoply of questions far beyond just “milk or dark?”.\u003c/p>\n\u003cp>For the chocolate lover who thinks, local burgeoning flower \u003ca title=\"Dandelion Chocolate\" href=\"http://www.dandelionchocolate.com\">Dandelion Chocolate\u003c/a> is a smart, artisan bar as only SF can temper it: fueled by passion and dot-com dollars, hand-crafted in small batches on hacked or self-constructed machinery, featuring beans bought directly from small farms in the far flung cacao growing regions of the globe, flavored with nothing but roasted cacao and sugar. No dairy, cocoa butter, vanilla, or \u003ca title=\"Lecithin\" href=\"http://www.fitsugar.com/Whats-Soy-Lecithin-Doing-My-Chocolate-1074334\">lecithin\u003c/a> get in the way of the fact that it tastes really, really freakin’ excellent. “We get amazingly good beans, minimally process them, and give them a very, very light roast. We get the best flavor we can from each bag of beans,” says entrepreneur and chocolate maker Todd Masonis. Mission accomplished.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/24.jpg\" alt=\"Dandelion Chocolate\" title=\"Dandelion Chocolate\" width=\"480\" height=\"640\" class=\"alignnone size-full wp-image-38788\">\u003c/a>\u003cbr>\n\u003cem>photo: courtesy of Dandelion Chocolate\u003c/em>\u003c/p>\n\u003cp>Shoppers of the \u003ca title=\"Mission Community Market\" href=\"http://www.missioncommunitymarket.org/\">Mission Community Market\u003c/a> and \u003ca title=\"Noe Valley Farmer's Market\" href=\"http://www.noevalleyfarmersmarket.com/\">Noe Valley Farmer's Market\u003c/a> are quite familiar with Masonis, Cam Ring, and Alice Nystrom, the young trio who stand at their stall, bowls of teasing tastes in hand, asking passers by to appreciate the flavor profile differentiations of real chocolate bars made from beans from Venezuela, Costa Rica, Bolivia, and the like. Each batch of bars-- about a thousand from 30 kilos of cacao -- regardless of how popular or in demand it may be, is a unique snowflake of the beans, the roast, the process, and the flavor. And once the supply is gone, it’s gone.\u003c/p>\n\u003cp>Recent relationship-building visits to farms in Mexico, \u003ca title=\"Madagascar Trip\" href=\"http://www.dandelionchocolate.com/2012/01/19/back-to-madagascar/\">Madagascar,\u003c/a> and elsewhere give these chocolate enthusiasts more to talk about with their growing audience of artisan food appreciators -- as well as access to the farmers’ best beans. “Our plan is to try to educate our customer and hope they stick with and learn something,” adds Masonis.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/beans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/beans.jpg\" alt=\"beans - Dandelion chocolate\" title=\"beans - Dandelion chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38790\">\u003c/a>\u003cbr>\n\u003cem>photo: courtesy of Dandelion Chocolate\u003c/em>\u003c/p>\n\u003cp>But education is not only for the consumer. Learning how to make chocolate, building the business, and now scaling the business has been a learning curve for the chocolate trio as well. Masonis and Ring sold their dot-com \u003ca title=\"Plaxo\" href=\"http://www.plaxo.com/\">Plaxo\u003c/a> in 2008, allowing them “free time enough to follow our passions.” According to their website, “Our friends often said that given enough time, it seemed inevitable that [we] would open a chocolate factory. They watched as we experimented with growing small cacao plants in our apartments, pan roasted beans in the oven, and ate our way through the many of the chocolate shops of the world.” Their passions fueled a garage hobby, often powered by machinery to roast, crack, winnow, grind, conch and temper the chocolate that they rigged together themselves. Nystrom heard of their unusual venture through friends -- there are only about 15 bean-to-bar chocolate makers in the US, about half of whom have sprung up in just the last few years, according to Masonis -- and she jumped at the chance to align herself with the team.\u003c/p>\n\u003cp>After making chocolate for family and friends, Dandelion launched at the now-defunct \u003ca title=\"Underground Market\" href=\"http://foragesf.com/market/\">Underground Market\u003c/a> before moving on to the farmers markets and other storefronts like \u003ca title=\"Bi-Rite Market\" href=\"http://www.biritemarket.com\">Bi-Rite\u003c/a>, \u003ca title=\"Chocolate Covered\" href=\"http://www.chocolatecoveredsf.com/\">Chocolate Covered\u003c/a>, and \u003ca title=\"Fog City News\" href=\"http://www.fogcitynews.com/\">Fog City News\u003c/a>. Glitches with City permits have slowed the construction of the 740 Valencia Street operation, now under construction, which Masonis is hopeful will open in a matter of months.\u003c/p>\n\u003cblockquote>\u003cp>“The vision is that there is a small factory and a little storefront where people can buy a hot chocolate and a brownie. Hundreds of years ago, they used to have coffee houses and chocolate houses. We’d like to make a chocolate house happen once again.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/factorycafe560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/factorycafe560.jpg\" alt=\"factory cafe - Dandelion Chocolate\" title=\"factory cafe - Dandelion Chocolate\" width=\"560\" height=\"354\" class=\"alignnone size-full wp-image-38791\">\u003c/a>\u003cbr>\n\u003cem>Factory Cafe. photo: courtesy of Dandelion Chocolate\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Dandelion Chocolate will be participating in a Valentine’s-themed sale, \u003ca title=\"A Love Surpreme\" href=\"http://loveandluxesf.com/events/\">A Love Supreme\u003c/a>, at \u003ca title=\"Love & Luxe\" href=\"http://loveandluxesf.com/\">Love & Luxe\u003c/a> from 5 – 10 PM on Saturday, February 11th.\u003c/em>\u003c/p>\n\n",
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"excerpt": "For the chocolate lover who thinks, local burgeoning flower Dandelion Chocolate is a smart, artisan bar as only SF can temper it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While some of your lovers may be appeased with heart-shaped boxes of mediocre creams and gels during this chocolate season, those trying to win the passions of true food nerds had better reach for a higher bar. A chocolate bar, of course, now in the Dogpatch and soon to be situated on Valencia Street, that asks and answers a panoply of questions far beyond just “milk or dark?”.\u003c/p>\n\u003cp>For the chocolate lover who thinks, local burgeoning flower \u003ca title=\"Dandelion Chocolate\" href=\"http://www.dandelionchocolate.com\">Dandelion Chocolate\u003c/a> is a smart, artisan bar as only SF can temper it: fueled by passion and dot-com dollars, hand-crafted in small batches on hacked or self-constructed machinery, featuring beans bought directly from small farms in the far flung cacao growing regions of the globe, flavored with nothing but roasted cacao and sugar. No dairy, cocoa butter, vanilla, or \u003ca title=\"Lecithin\" href=\"http://www.fitsugar.com/Whats-Soy-Lecithin-Doing-My-Chocolate-1074334\">lecithin\u003c/a> get in the way of the fact that it tastes really, really freakin’ excellent. “We get amazingly good beans, minimally process them, and give them a very, very light roast. We get the best flavor we can from each bag of beans,” says entrepreneur and chocolate maker Todd Masonis. Mission accomplished.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/24.jpg\" alt=\"Dandelion Chocolate\" title=\"Dandelion Chocolate\" width=\"480\" height=\"640\" class=\"alignnone size-full wp-image-38788\">\u003c/a>\u003cbr>\n\u003cem>photo: courtesy of Dandelion Chocolate\u003c/em>\u003c/p>\n\u003cp>Shoppers of the \u003ca title=\"Mission Community Market\" href=\"http://www.missioncommunitymarket.org/\">Mission Community Market\u003c/a> and \u003ca title=\"Noe Valley Farmer's Market\" href=\"http://www.noevalleyfarmersmarket.com/\">Noe Valley Farmer's Market\u003c/a> are quite familiar with Masonis, Cam Ring, and Alice Nystrom, the young trio who stand at their stall, bowls of teasing tastes in hand, asking passers by to appreciate the flavor profile differentiations of real chocolate bars made from beans from Venezuela, Costa Rica, Bolivia, and the like. Each batch of bars-- about a thousand from 30 kilos of cacao -- regardless of how popular or in demand it may be, is a unique snowflake of the beans, the roast, the process, and the flavor. And once the supply is gone, it’s gone.\u003c/p>\n\u003cp>Recent relationship-building visits to farms in Mexico, \u003ca title=\"Madagascar Trip\" href=\"http://www.dandelionchocolate.com/2012/01/19/back-to-madagascar/\">Madagascar,\u003c/a> and elsewhere give these chocolate enthusiasts more to talk about with their growing audience of artisan food appreciators -- as well as access to the farmers’ best beans. “Our plan is to try to educate our customer and hope they stick with and learn something,” adds Masonis.\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/24/2012/02/beans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/beans.jpg\" alt=\"beans - Dandelion chocolate\" title=\"beans - Dandelion chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38790\">\u003c/a>\u003cbr>\n\u003cem>photo: courtesy of Dandelion Chocolate\u003c/em>\u003c/p>\n\u003cp>But education is not only for the consumer. Learning how to make chocolate, building the business, and now scaling the business has been a learning curve for the chocolate trio as well. Masonis and Ring sold their dot-com \u003ca title=\"Plaxo\" href=\"http://www.plaxo.com/\">Plaxo\u003c/a> in 2008, allowing them “free time enough to follow our passions.” According to their website, “Our friends often said that given enough time, it seemed inevitable that [we] would open a chocolate factory. They watched as we experimented with growing small cacao plants in our apartments, pan roasted beans in the oven, and ate our way through the many of the chocolate shops of the world.” Their passions fueled a garage hobby, often powered by machinery to roast, crack, winnow, grind, conch and temper the chocolate that they rigged together themselves. Nystrom heard of their unusual venture through friends -- there are only about 15 bean-to-bar chocolate makers in the US, about half of whom have sprung up in just the last few years, according to Masonis -- and she jumped at the chance to align herself with the team.\u003c/p>\n\u003cp>After making chocolate for family and friends, Dandelion launched at the now-defunct \u003ca title=\"Underground Market\" href=\"http://foragesf.com/market/\">Underground Market\u003c/a> before moving on to the farmers markets and other storefronts like \u003ca title=\"Bi-Rite Market\" href=\"http://www.biritemarket.com\">Bi-Rite\u003c/a>, \u003ca title=\"Chocolate Covered\" href=\"http://www.chocolatecoveredsf.com/\">Chocolate Covered\u003c/a>, and \u003ca title=\"Fog City News\" href=\"http://www.fogcitynews.com/\">Fog City News\u003c/a>. Glitches with City permits have slowed the construction of the 740 Valencia Street operation, now under construction, which Masonis is hopeful will open in a matter of months.\u003c/p>\n\u003cblockquote>\u003cp>“The vision is that there is a small factory and a little storefront where people can buy a hot chocolate and a brownie. Hundreds of years ago, they used to have coffee houses and chocolate houses. We’d like to make a chocolate house happen once again.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/factorycafe560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/factorycafe560.jpg\" alt=\"factory cafe - Dandelion Chocolate\" title=\"factory cafe - Dandelion Chocolate\" width=\"560\" height=\"354\" class=\"alignnone size-full wp-image-38791\">\u003c/a>\u003cbr>\n\u003cem>Factory Cafe. photo: courtesy of Dandelion Chocolate\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Dandelion Chocolate will be participating in a Valentine’s-themed sale, \u003ca title=\"A Love Surpreme\" href=\"http://loveandluxesf.com/events/\">A Love Supreme\u003c/a>, at \u003ca title=\"Love & Luxe\" href=\"http://loveandluxesf.com/\">Love & Luxe\u003c/a> from 5 – 10 PM on Saturday, February 11th.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Powell's Vintage Candies Hit Sweet Spot for Valentine's Day",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/conversation-hearts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/conversation-hearts.jpg\" alt=\"conversation hearts\" title=\"conversation hearts\" width=\"560\" height=\"368\" class=\"alignnone size-full wp-image-38365\">\u003c/a>\u003c/p>\n\u003cp>Instead of arming Cupid’s bow with an arrow dipped in the latest chocolate-cayenne-goji berry-sea salt-caramel to woo your sweetheart, aim for your honey’s inner child with a retro sugar rush from \u003ca href=\"http://www.powellsss.com/go/\">Powell’s Sweet Shoppe\u003c/a> in Berkeley (or other \u003ca href=\"http://www.powellsss.com/go/index.cfm/locations/\">Bay Area locations\u003c/a>).\u003c/p>\n\u003cp>The Valentine table is carpeted in conversation hearts—speaking dialects from Disney princess to Sponge Bob Square Pants—plus a blanket of red and pink jelly beans and cupid corn, valentine Dots, kiss me mints, chocolate covered marshmallow hearts and XOXO lollipops.\u003c/p>\n\u003cp>It’s easy to get lost in a sugar-coated trip down memory lane browsing the College Avenue shop’s collection of 6000 classic candies in varieties that date from the 20s to the 80s. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/shahrazad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/shahrazad.jpg\" alt=\"Shahrazad Junblat\" title=\"Shahrazad Junblat\" width=\"560\" height=\"432\" class=\"alignnone size-full wp-image-38374\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The real fun starts with a perusal of the bags and bars on the nostalgia table that run from Abba-Zabba’s to Zotz. “This is where childhood memories are reawakened,” says Shahrazad Junblat, co-owner of the shop with her sister and brother-in-law. “I always hear customers exclaim, ‘Oh my God, I haven’t seen this since I was 5,’ or ‘ Grandma always used to buy me this.’” The vintage treats include: Look!, Big Hunk, Moon Pie, Sugar Babies, pastel button dots on strips of paper, Turkish taffy and Nik-L-Nip wax bottles filled with sweet syrup.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/turkish-taffy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/turkish-taffy.jpg\" alt=\"turkish taffy\" title=\"turkish taffy\" width=\"560\" height=\"327\" class=\"alignnone size-full wp-image-38378\">\u003c/a>\u003c/p>\n\u003cp>For the sweetest history lesson ever, check out the \u003ca href=\"http://www.powellsss.com/go/index.cfm/linkservid/9321C6C2-DCD4-411A-F42A8EAB35BBBEB3/showMeta/0/\">Candy by the Decade\u003c/a> chart on Powell’s website. \u003c/p>\n\u003cp>Did you know that Bit-O-Honey, Butterfinger, Charleston Chew and Jujubees go way back to the early 1900s? \u003c/p>\n\u003cp>If you are a 50s Boomer, you’ll remember Fizzies, Pixy Stix, and Hot Tamales. \u003c/p>\n\u003cp>Flower Child of the 60s? Fruit Stripe gum, Twizzlers and Lemonheads should ring a bell.\u003c/p>\n\u003cp>Wore Jordache Jeans in the 70s? Pop Rocks and Ring Pops came out in your decade.\u003c/p>\n\u003cp>Played Pac Man in 80s? Maybe while chomping Runts and Nerds. \u003c/p>\n\u003cp>Junblat left the corporate world after 20+ years to cheerfully preside over “this happy place.” She personally favors the British imports, including Cadbury bars, Rountree’s Fruit Gums and Aero bubble chocolate, aptly housed in a red British phone booth. Additional foreign imports satisfy both world travelers and expats, such as Australian Kookabura licorice and Violet Crumble bars. Famous Dutch licorice is represented by licorice coins, hard licorice buttons, and salty salmiak rocks.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/eggs400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/eggs400.jpg\" alt=\"gummi eggs\" title=\"gummi eggs\" width=\"400\" height=\"336\" class=\"alignnone size-full wp-image-38656\">\u003c/a>\u003cbr>\nGummis range from butterflies, penguins and mice to khaki green army guys and even sunnyside up eggs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/bacon-lollipop400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/bacon-lollipop400.jpg\" alt=\"bacon lollipops\" title=\"bacon lollipops\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-38653\">\u003c/a>\u003cbr>\nAsked for the latest trend in candy, Junblat quickly replies, “Bacon is the new black.” And points to a table with bacon flavored floss, toothpaste, chocolate, fizzy drinks and lollipops.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/melody-pops400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/melody-pops400.jpg\" alt=\"melody pops\" title=\"melody pops\" width=\"400\" height=\"526\" class=\"alignnone size-full wp-image-38651\">\u003c/a>\u003cbr>\nSome sweets perform a double duty, like candy beaded necklaces and Melody pops that play a tune. \u003c/p>\n\u003cp>All manner of jawbreakers sit in jars, from teensy marbles to huge orbs the size of a baby's head. Aaron Lindstrom, shift manager, admits to keeping a gigantic jawbreaker hidden in a paper bag under his bed when he was in the third grade. He secretly worked on it for months until it was gone.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/candy-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/candy-collage.jpg\" alt=\"candy collage\" title=\"candy collage\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-38368\">\u003c/a>\u003c/p>\n\u003cp>Powell’s most helpful website also lists candies for those with dietary restrictions and preferences.\u003c/p>\n\u003cp>It’s nice to know that \u003ca href=\"http://www.powellsss.com/go/index.cfm/linkservid/93215568-E744-2537-6522EF778C78E9AC/showMeta/0/\">vegans\u003c/a> can still enjoy Swedish Fish, Chick-O-Sticks, Hot Tamales and Boston Baked Beans.\u003c/p>\n\u003cp>There’s a large number of \u003ca href=\"http://www.powellsss.com/go/index.cfm/linkservid/9350E488-DB14-BD70-277E2AA4C58472E6/showMeta/0/\">gluten-free\u003c/a> goodies too.\u003c/p>\n\u003cp>I noticed that the list of candies \u003ca href=\"http://www.powellsss.com/go/index.cfm/linkservid/93236E6C-CA1A-2BDC-8474A278F29B1BB7/showMeta/0/\">without high fructose corn syrup\u003c/a> includes Gummi Brains, Banana Heads and Smarties. \u003c/p>\n\u003cp>Does this somehow indicate that people who avoid the stuff are more intelligent?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/breakfast-floss.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/breakfast-floss.jpg\" alt=\"breakfast floss\" title=\"breakfast floss\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38371\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Get a retro sugar rush at Powell's Sweet Shoppe. Sugar coated nostalgia in candy you remember from your childhood (from Boomers to Millennials) and even turn of the last century tasty treasures from Abba-Zabba’s to Zotz. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/conversation-hearts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/conversation-hearts.jpg\" alt=\"conversation hearts\" title=\"conversation hearts\" width=\"560\" height=\"368\" class=\"alignnone size-full wp-image-38365\">\u003c/a>\u003c/p>\n\u003cp>Instead of arming Cupid’s bow with an arrow dipped in the latest chocolate-cayenne-goji berry-sea salt-caramel to woo your sweetheart, aim for your honey’s inner child with a retro sugar rush from \u003ca href=\"http://www.powellsss.com/go/\">Powell’s Sweet Shoppe\u003c/a> in Berkeley (or other \u003ca href=\"http://www.powellsss.com/go/index.cfm/locations/\">Bay Area locations\u003c/a>).\u003c/p>\n\u003cp>The Valentine table is carpeted in conversation hearts—speaking dialects from Disney princess to Sponge Bob Square Pants—plus a blanket of red and pink jelly beans and cupid corn, valentine Dots, kiss me mints, chocolate covered marshmallow hearts and XOXO lollipops.\u003c/p>\n\u003cp>It’s easy to get lost in a sugar-coated trip down memory lane browsing the College Avenue shop’s collection of 6000 classic candies in varieties that date from the 20s to the 80s. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/shahrazad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/shahrazad.jpg\" alt=\"Shahrazad Junblat\" title=\"Shahrazad Junblat\" width=\"560\" height=\"432\" class=\"alignnone size-full wp-image-38374\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The real fun starts with a perusal of the bags and bars on the nostalgia table that run from Abba-Zabba’s to Zotz. “This is where childhood memories are reawakened,” says Shahrazad Junblat, co-owner of the shop with her sister and brother-in-law. “I always hear customers exclaim, ‘Oh my God, I haven’t seen this since I was 5,’ or ‘ Grandma always used to buy me this.’” The vintage treats include: Look!, Big Hunk, Moon Pie, Sugar Babies, pastel button dots on strips of paper, Turkish taffy and Nik-L-Nip wax bottles filled with sweet syrup.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/turkish-taffy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/turkish-taffy.jpg\" alt=\"turkish taffy\" title=\"turkish taffy\" width=\"560\" height=\"327\" class=\"alignnone size-full wp-image-38378\">\u003c/a>\u003c/p>\n\u003cp>For the sweetest history lesson ever, check out the \u003ca href=\"http://www.powellsss.com/go/index.cfm/linkservid/9321C6C2-DCD4-411A-F42A8EAB35BBBEB3/showMeta/0/\">Candy by the Decade\u003c/a> chart on Powell’s website. \u003c/p>\n\u003cp>Did you know that Bit-O-Honey, Butterfinger, Charleston Chew and Jujubees go way back to the early 1900s? \u003c/p>\n\u003cp>If you are a 50s Boomer, you’ll remember Fizzies, Pixy Stix, and Hot Tamales. \u003c/p>\n\u003cp>Flower Child of the 60s? Fruit Stripe gum, Twizzlers and Lemonheads should ring a bell.\u003c/p>\n\u003cp>Wore Jordache Jeans in the 70s? Pop Rocks and Ring Pops came out in your decade.\u003c/p>\n\u003cp>Played Pac Man in 80s? Maybe while chomping Runts and Nerds. \u003c/p>\n\u003cp>Junblat left the corporate world after 20+ years to cheerfully preside over “this happy place.” She personally favors the British imports, including Cadbury bars, Rountree’s Fruit Gums and Aero bubble chocolate, aptly housed in a red British phone booth. Additional foreign imports satisfy both world travelers and expats, such as Australian Kookabura licorice and Violet Crumble bars. Famous Dutch licorice is represented by licorice coins, hard licorice buttons, and salty salmiak rocks.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/eggs400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/eggs400.jpg\" alt=\"gummi eggs\" title=\"gummi eggs\" width=\"400\" height=\"336\" class=\"alignnone size-full wp-image-38656\">\u003c/a>\u003cbr>\nGummis range from butterflies, penguins and mice to khaki green army guys and even sunnyside up eggs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/bacon-lollipop400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/bacon-lollipop400.jpg\" alt=\"bacon lollipops\" title=\"bacon lollipops\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-38653\">\u003c/a>\u003cbr>\nAsked for the latest trend in candy, Junblat quickly replies, “Bacon is the new black.” And points to a table with bacon flavored floss, toothpaste, chocolate, fizzy drinks and lollipops.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/melody-pops400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/melody-pops400.jpg\" alt=\"melody pops\" title=\"melody pops\" width=\"400\" height=\"526\" class=\"alignnone size-full wp-image-38651\">\u003c/a>\u003cbr>\nSome sweets perform a double duty, like candy beaded necklaces and Melody pops that play a tune. \u003c/p>\n\u003cp>All manner of jawbreakers sit in jars, from teensy marbles to huge orbs the size of a baby's head. Aaron Lindstrom, shift manager, admits to keeping a gigantic jawbreaker hidden in a paper bag under his bed when he was in the third grade. He secretly worked on it for months until it was gone.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/candy-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/candy-collage.jpg\" alt=\"candy collage\" title=\"candy collage\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-38368\">\u003c/a>\u003c/p>\n\u003cp>Powell’s most helpful website also lists candies for those with dietary restrictions and preferences.\u003c/p>\n\u003cp>It’s nice to know that \u003ca href=\"http://www.powellsss.com/go/index.cfm/linkservid/93215568-E744-2537-6522EF778C78E9AC/showMeta/0/\">vegans\u003c/a> can still enjoy Swedish Fish, Chick-O-Sticks, Hot Tamales and Boston Baked Beans.\u003c/p>\n\u003cp>There’s a large number of \u003ca href=\"http://www.powellsss.com/go/index.cfm/linkservid/9350E488-DB14-BD70-277E2AA4C58472E6/showMeta/0/\">gluten-free\u003c/a> goodies too.\u003c/p>\n\u003cp>I noticed that the list of candies \u003ca href=\"http://www.powellsss.com/go/index.cfm/linkservid/93236E6C-CA1A-2BDC-8474A278F29B1BB7/showMeta/0/\">without high fructose corn syrup\u003c/a> includes Gummi Brains, Banana Heads and Smarties. \u003c/p>\n\u003cp>Does this somehow indicate that people who avoid the stuff are more intelligent?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/breakfast-floss.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/breakfast-floss.jpg\" alt=\"breakfast floss\" title=\"breakfast floss\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38371\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Social Study: The Lower Fillmore Gets A Caffeine Upgrade ",
"title": "The Social Study: The Lower Fillmore Gets A Caffeine Upgrade ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/harmony-fraga.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/harmony-fraga.jpg\" alt=\"Harmony Fraga owner of The Social Study\" title=\"Harmony Fraga owner of The Social Study\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38554\">\u003c/a>\u003cbr>\n\u003cem>Owner Harmony Fraga behind the bar at The Social Study\u003c/em>\u003c/p>\n\u003cp>Part café, part wine bar, \u003ca href=\"https://www.facebook.com/pages/The-Social-Study/240060369372071\">The Social Study\u003c/a>, is the latest addition to the spate of new venues opening up in the Lower Fillmore neighborhood, and will be sure to delight coffee and jazz lovers across the city. \u003c/p>\n\u003cp>Serving locally-roasted \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a> espresso and coffee as of January 11, the groovy lounge fills a long-vacant space formerly occupied by a cannabis club on the corner of Geary at Fillmore behind Won Mi Korean BBQ. I stopped by the day after it opened on the advice of a friend who works next door and immediately wished that I could spend all day working in this café rather than in an office downtown. The high, vaulted ceilings have windows that go almost all the way up the walls, letting in plenty of light for such a small storefront. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-person-reading.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-person-reading.jpg\" alt=\"customer reading inside The Social Study\" title=\"customer reading inside The Social Study\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-38555\">\u003c/a>\u003c/p>\n\u003cp>Stepping through the almost unmarked front door (luckily, a sandwich board points thirsty guests in the right direction), my first impression transported me directly to my grandfather’s library. A long community table that could seat 10-12 people is just inside the tall front windows and the rest of the space features a unique take on bar tables -- the entire wall from the front door to the back of the lounge is covered with a quilted blue faux leather, out of which seats and tables fold out down (think 1960s airline jump seats). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tables-diners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tables-diners.jpg\" alt=\"customers dining inside The Social Study\" title=\"customers dining inside The Social Study\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38551\">\u003c/a>\u003c/p>\n\u003cp>Along the top of the wall, behind the register, running along the beams of the exposed brick wall on the other side of the building, and decorating many of the open spaces are books, books, and more books. A varied library that includes titles from all genres is available for leisure reading while hanging out in the café, and free wi-fi will sustain those who can’t bear to leave their laptops at home during coffee time.\u003c/p>\n\u003cp>In the mornings, The Social Study serves homemade pastries like crumpets, croissants, sticky buns, and one-mouthful-only chocolate croissant bites. The small selection is a testament to the tastiness of the pastries (on a foggy Thursday morning there were only a few pastries left by 10:15am): large, fresh pecans stud the glistening top of a caramelized sticky roll, and the slightly uneven texture of the croissants promises a hand-rolled, fresh-baked taste that doesn’t disappoint. Owner Harmony Fraga, East Bay native and former bar manager of \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a>, plans to bring in a larger selection of pastries soon, but until she finds the perfect combination (great taste, made in San Francisco, preferably in her neighborhood, with fresh, local ingredients) The Social Study is baking their own.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/globe-books-pastry.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/globe-books-pastry.jpg\" alt=\"Globe, books, pastry inside The Social Study\" title=\"Globe, books, pastry inside The Social Study\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-38553\">\u003c/a>\u003c/p>\n\u003cp>But it’s not all coffee and pastries at The Social Study. Like any good European-influenced café, the place gets livelier as the day wears on. Beer, wine, and house-made sangria replace morning beverages, and the menu gets an upgrade starting in the afternoon. “Study Snacks” like charcuterie and cheese boards go great with a draught Guinness, and roasted fingerling potatoes are a healthy (and local!) alternative to the fast food French fries available a little bit lower down Fillmore street.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/study-snacks1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/study-snacks1.jpg\" alt=\"Study Snacks. Photo: The Social Study\" title=\"Study Snacks. Photo: The Social Study\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-38560\">\u003c/a>\u003cbr>\n\u003cem>\"Study Snacks.\" Photo: The Social Study\u003c/em>\u003c/p>\n\u003cp>The record covers that adorn the walls are more than just decoration: The Social Study has a serious collection of vinyl. From jazz to R&B to hip-hop and Motown, the record library is as varied as its library counterpart, and the music in the café does a great job of matching the ever-shifting mood of the neighborhood.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/records-player.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/records-player.jpg\" alt=\"Record player and records\" title=\"Record player and records\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38556\">\u003c/a>\u003c/p>\n\u003cp>The pace picks up even more on Friday nights, when live music takes the place of the vinyl selection and DJ Doc Fu steps behind the turntables. More music is promised, too--there’s been talk of a live house band (called Hot Pocket) playing in the lofted area above the main floor on Saturday nights. Although The Social Study doesn’t have a full liquor license (though Fraga says that’s in the works, along with a regular movie-screening night), I think it’s kind of nice. A beer and wine bar is a mellow addition to what can be a rowdy part of town, and when you want to step out for a cozy bite in a place that feels like an extension of your own living room (and face it, who can afford a place with an actual living room near Fillmore street?), The Social Study is just the place to be.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/The-Social-Study/240060369372071\">The Social Study\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/uuf37\">Map\u003c/a>\u003cbr>\n1795 Geary Blvd., San Francisco, CA 94115\u003cbr>\n415.292.7417\u003cbr>\nOpen daily, 8am-11pm. \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/24/2012/02/harmony-fraga.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/harmony-fraga.jpg\" alt=\"Harmony Fraga owner of The Social Study\" title=\"Harmony Fraga owner of The Social Study\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38554\">\u003c/a>\u003cbr>\n\u003cem>Owner Harmony Fraga behind the bar at The Social Study\u003c/em>\u003c/p>\n\u003cp>Part café, part wine bar, \u003ca href=\"https://www.facebook.com/pages/The-Social-Study/240060369372071\">The Social Study\u003c/a>, is the latest addition to the spate of new venues opening up in the Lower Fillmore neighborhood, and will be sure to delight coffee and jazz lovers across the city. \u003c/p>\n\u003cp>Serving locally-roasted \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a> espresso and coffee as of January 11, the groovy lounge fills a long-vacant space formerly occupied by a cannabis club on the corner of Geary at Fillmore behind Won Mi Korean BBQ. I stopped by the day after it opened on the advice of a friend who works next door and immediately wished that I could spend all day working in this café rather than in an office downtown. The high, vaulted ceilings have windows that go almost all the way up the walls, letting in plenty of light for such a small storefront. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-person-reading.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-person-reading.jpg\" alt=\"customer reading inside The Social Study\" title=\"customer reading inside The Social Study\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-38555\">\u003c/a>\u003c/p>\n\u003cp>Stepping through the almost unmarked front door (luckily, a sandwich board points thirsty guests in the right direction), my first impression transported me directly to my grandfather’s library. A long community table that could seat 10-12 people is just inside the tall front windows and the rest of the space features a unique take on bar tables -- the entire wall from the front door to the back of the lounge is covered with a quilted blue faux leather, out of which seats and tables fold out down (think 1960s airline jump seats). \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/24/2012/02/tables-diners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tables-diners.jpg\" alt=\"customers dining inside The Social Study\" title=\"customers dining inside The Social Study\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38551\">\u003c/a>\u003c/p>\n\u003cp>Along the top of the wall, behind the register, running along the beams of the exposed brick wall on the other side of the building, and decorating many of the open spaces are books, books, and more books. A varied library that includes titles from all genres is available for leisure reading while hanging out in the café, and free wi-fi will sustain those who can’t bear to leave their laptops at home during coffee time.\u003c/p>\n\u003cp>In the mornings, The Social Study serves homemade pastries like crumpets, croissants, sticky buns, and one-mouthful-only chocolate croissant bites. The small selection is a testament to the tastiness of the pastries (on a foggy Thursday morning there were only a few pastries left by 10:15am): large, fresh pecans stud the glistening top of a caramelized sticky roll, and the slightly uneven texture of the croissants promises a hand-rolled, fresh-baked taste that doesn’t disappoint. Owner Harmony Fraga, East Bay native and former bar manager of \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a>, plans to bring in a larger selection of pastries soon, but until she finds the perfect combination (great taste, made in San Francisco, preferably in her neighborhood, with fresh, local ingredients) The Social Study is baking their own.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/globe-books-pastry.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/globe-books-pastry.jpg\" alt=\"Globe, books, pastry inside The Social Study\" title=\"Globe, books, pastry inside The Social Study\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-38553\">\u003c/a>\u003c/p>\n\u003cp>But it’s not all coffee and pastries at The Social Study. Like any good European-influenced café, the place gets livelier as the day wears on. Beer, wine, and house-made sangria replace morning beverages, and the menu gets an upgrade starting in the afternoon. “Study Snacks” like charcuterie and cheese boards go great with a draught Guinness, and roasted fingerling potatoes are a healthy (and local!) alternative to the fast food French fries available a little bit lower down Fillmore street.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/study-snacks1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/study-snacks1.jpg\" alt=\"Study Snacks. Photo: The Social Study\" title=\"Study Snacks. Photo: The Social Study\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-38560\">\u003c/a>\u003cbr>\n\u003cem>\"Study Snacks.\" Photo: The Social Study\u003c/em>\u003c/p>\n\u003cp>The record covers that adorn the walls are more than just decoration: The Social Study has a serious collection of vinyl. From jazz to R&B to hip-hop and Motown, the record library is as varied as its library counterpart, and the music in the café does a great job of matching the ever-shifting mood of the neighborhood.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/records-player.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/records-player.jpg\" alt=\"Record player and records\" title=\"Record player and records\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38556\">\u003c/a>\u003c/p>\n\u003cp>The pace picks up even more on Friday nights, when live music takes the place of the vinyl selection and DJ Doc Fu steps behind the turntables. More music is promised, too--there’s been talk of a live house band (called Hot Pocket) playing in the lofted area above the main floor on Saturday nights. Although The Social Study doesn’t have a full liquor license (though Fraga says that’s in the works, along with a regular movie-screening night), I think it’s kind of nice. A beer and wine bar is a mellow addition to what can be a rowdy part of town, and when you want to step out for a cozy bite in a place that feels like an extension of your own living room (and face it, who can afford a place with an actual living room near Fillmore street?), The Social Study is just the place to be.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/The-Social-Study/240060369372071\">The Social Study\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/uuf37\">Map\u003c/a>\u003cbr>\n1795 Geary Blvd., San Francisco, CA 94115\u003cbr>\n415.292.7417\u003cbr>\nOpen daily, 8am-11pm. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "American Eatery from Prather Ranch Meat Co.",
"title": "American Eatery from Prather Ranch Meat Co.",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-13.jpg\" alt=\"American Eatery\" title=\"American Eatery\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38343\">\u003c/a>\u003cbr>\n\u003cem>Prather Ranch Meat Co.'s American Eatery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://prmeatco.com/\">Prather Ranch Meat Co.\u003c/a>, well known in the Bay Area for their quality meats humanely-raised on small ranches, has opened their first takeout eatery in the Ferry Building. Located right next to the Prather Ranch Meat Co. retail store, \u003ca href=\"http://prmeatco.com/american-eatery/\">American Eatery\u003c/a> features meaty American comfort classics like dry-aged burgers, sausages, chili, ribs, grilled steak sandwiches, even \u003ca href=\"http://www.globalgourmet.com/food/sleuth/0998/scrapple.html#axzz1lG9lWJll\">pork scrapple\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-20.jpg\" alt=\"The Stonebreaker\" title=\"The Stonebreaker\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38345\">\u003c/a>\u003cbr>\n\u003cem>The Stonebreaker\u003c/em>\u003c/p>\n\u003cp>The first thing to catch my eye on the menu was \u003cstrong>The Stonebreaker\u003c/strong>. Named after PRMC founder, \u003cstrong>Doug Stonebreaker\u003c/strong>, this ten napkin burger is essentially a \u003cem>poutine\u003c/em> burger, loaded with fries, melted cheese curds, and gravy. When I asked chef \u003cstrong>Erica Holland-Toll\u003c/strong> the inspiration behind the burger, she said: \u003c/p>\n\u003cblockquote>\u003cp>\"When I was hired to open The American Eatery, I knew I wanted to use Doug's last name on a burger or sandwich, but it had to be a big bold sandwich to stand up to a name like Stonebreaker. Doug always says he's a meat and potatoes kind of guy and it was an easy jump from that comment to a burger with french fries on it...the cheese curds and gravy came about as the next logical step, and suddenly The Stonebreaker came to life.\"\u003c/p>\u003c/blockquote>\n\u003cp>Well this burger was definitely big and bold. The flavor of the dry-aged beef lived up to Prather Ranch's reputation, although it could have used a heavier hand with the salt. The cheese curds were an interesting touch, lending a mild tang and creamy melt to the burger. The meat gravy made everything deliciously messy. And the pile of fries on top just pushed this burger over the edge into gluttonous beauty. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-18.jpg\" alt=\"Chuck Wagon Chili Cheese Fries\" title=\"Chuck Wagon Chili Cheese Fries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38344\">\u003c/a>\u003cbr>\n\u003cem>Chuck Wagon Chili Cheese Fries\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Chuck Wagon Chili Cheese Fries\u003c/strong> also required another ten napkins or so. Smothered in sweet and smoky chili made with hearty Prather Ranch chuck and creamy \u003ca href=\"http://ranchogordo.com/\">Rancho Gordo\u003c/a> heirloom pinquito beans, the handcut fries sported all the fixings -- sharp cheddar, scallions, and sour cream. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-2.jpg\" alt=\"Hot Dogs\" title=\"Hot Dogs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38348\">\u003c/a>\u003cbr>\n\u003cem>Hot Dogs\u003c/em>\u003c/p>\n\u003cp>The Chuck Wagon Chili is also available on its own, or as a burger topping. I'm sure once the American Eatery gets its organic hot dogs going too, you'll see a Chili Cheese Dog on the menu. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-22.jpg\" alt=\"Steak and Egg Sandwich\" title=\"Steak and Egg Sandwich\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38347\">\u003c/a>\u003cbr>\n\u003cem>Steak & Egg Sandwich\u003c/em>\u003c/p>\n\u003cp>I spied the \u003cstrong>Steak & Egg Sandwich\u003c/strong> on the rotating weekend brunch menu and had to try it. Grilled skirt steak on an \u003ca href=\"http://www.acmebread.com/\">Acme\u003c/a> torpedo roll served with an organic fried egg from third generation family-owned and operated \u003ca href=\"http://www.glaumeggranch.com/\">Glaum Ranch\u003c/a>, swiss cheese, roasted \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a> mushrooms, and mushroom mayo…this upscale breakfast sandwich was full of gooey, saucy, meaty, hearty lovin'. I thought the steak could have used a bit more salt, but all in all this was a great sandwich full of savory juiciness. American Eatery makes great use of all the fresh produce and quality products from their neighbors, and this sandwich is a shining example. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-21.jpg\" alt=\"Braised Pumpkin and Leeks\" title=\"Braised Pumpkin and Leeks\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38346\">\u003c/a>\u003cbr>\n\u003cem>Braised Pumpkin & Leeks\u003c/em>\u003c/p>\n\u003cp>While this menu is obviously geared towards meat lovers, don't count out the seasonal veggie offerings. The \u003cstrong>Braised Pumpkin & Leeks\u003c/strong> were perfect – buttery, creamy, and sweet, complemented with toppings of sage, pine nuts, dried currants. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-6.jpg\" alt=\"The Meat Shop\" title=\"The Meat Shop\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38349\">\u003c/a>\u003cbr>\n\u003cem>The Meat Shop\u003c/em>\u003c/p>\n\u003cp>Prather Ranch's new set up in the Ferry Building has made it infinitely easy to get some good meat into your life. At the meat shop, pick up your raw meat goodies. Around the corner, pick up your cooked meat goodies to eat on the spot, or prepared meals to take home (like a container of meatballs, or pulled pork, or marrow butter pats). \u003c/p>\n\u003cp>For design geeks, you may be interested in learn that most of the wood used in building the new storefront comes from an 1880's barn on Prather's Bella Vista ranch. If you look closely, you can still see holes bored by bullets and woodpeckers from days of the Wild West. Also, the lights fixed above the service counter are clad in genuine, hand-forged \"diamond point\" barbed wire, which was also reclaimed from the ranch.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-7.jpg\" alt=\"A different breed\" title=\"A different breed\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38342\">\u003c/a>\u003cbr>\n\u003cem>A different breed\u003c/em>\u003c/p>\n\u003cp>Prather Ranch Meat Co. has long operated on the philosophy of supporting a whole animal sales model. With the opening of American Eatery, it seems they've completed the circle, allowing them to serve their customers along the entire journey from raw ingredient to ready-to-eat home-style meals. While there are a few touches to be ironed out (heavier seasoning of meat, crispier fries), I'm looking forward to seeing the new eatery hit its stride. With its focus on high quality ingredients raised with care, it fits seamlessly into the Ferry Building. The American Eatery represents the final expression of gratitude for all the hard work of the small, sustainable farmers and ranchers who make it all possible. \u003c/p>\n\u003cblockquote>\u003cp>\u003cem>We stand for the whole hog – and the entire chicken, the complete steer, and the total lamb. Our goal is to offer high quality, sustainable, humanely raised meats in support of a whole animal sales model. This approach allows us to support small ranches while offering all our customers the peace of mind from knowing where their meat comes from.\u003cbr>\n-- Prather Ranch Meat Co., \"A Different Breed of Meat Shop\"\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>ADDRESS\u003c/strong>\u003cbr>\n\u003ca href=\"http://prmeatco.com/american-eatery/\">American Eatery\u003c/a>\u003cbr>\n1 Ferry Building\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n(415) 391-0420\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/24/2012/02/2012-02-prather-ranch-american-eatery-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-13.jpg\" alt=\"American Eatery\" title=\"American Eatery\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38343\">\u003c/a>\u003cbr>\n\u003cem>Prather Ranch Meat Co.'s American Eatery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://prmeatco.com/\">Prather Ranch Meat Co.\u003c/a>, well known in the Bay Area for their quality meats humanely-raised on small ranches, has opened their first takeout eatery in the Ferry Building. Located right next to the Prather Ranch Meat Co. retail store, \u003ca href=\"http://prmeatco.com/american-eatery/\">American Eatery\u003c/a> features meaty American comfort classics like dry-aged burgers, sausages, chili, ribs, grilled steak sandwiches, even \u003ca href=\"http://www.globalgourmet.com/food/sleuth/0998/scrapple.html#axzz1lG9lWJll\">pork scrapple\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-20.jpg\" alt=\"The Stonebreaker\" title=\"The Stonebreaker\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38345\">\u003c/a>\u003cbr>\n\u003cem>The Stonebreaker\u003c/em>\u003c/p>\n\u003cp>The first thing to catch my eye on the menu was \u003cstrong>The Stonebreaker\u003c/strong>. Named after PRMC founder, \u003cstrong>Doug Stonebreaker\u003c/strong>, this ten napkin burger is essentially a \u003cem>poutine\u003c/em> burger, loaded with fries, melted cheese curds, and gravy. When I asked chef \u003cstrong>Erica Holland-Toll\u003c/strong> the inspiration behind the burger, she said: \u003c/p>\n\u003cblockquote>\u003cp>\"When I was hired to open The American Eatery, I knew I wanted to use Doug's last name on a burger or sandwich, but it had to be a big bold sandwich to stand up to a name like Stonebreaker. Doug always says he's a meat and potatoes kind of guy and it was an easy jump from that comment to a burger with french fries on it...the cheese curds and gravy came about as the next logical step, and suddenly The Stonebreaker came to life.\"\u003c/p>\u003c/blockquote>\n\u003cp>Well this burger was definitely big and bold. The flavor of the dry-aged beef lived up to Prather Ranch's reputation, although it could have used a heavier hand with the salt. The cheese curds were an interesting touch, lending a mild tang and creamy melt to the burger. The meat gravy made everything deliciously messy. And the pile of fries on top just pushed this burger over the edge into gluttonous beauty. \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/24/2012/02/2012-02-prather-ranch-american-eatery-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-18.jpg\" alt=\"Chuck Wagon Chili Cheese Fries\" title=\"Chuck Wagon Chili Cheese Fries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38344\">\u003c/a>\u003cbr>\n\u003cem>Chuck Wagon Chili Cheese Fries\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Chuck Wagon Chili Cheese Fries\u003c/strong> also required another ten napkins or so. Smothered in sweet and smoky chili made with hearty Prather Ranch chuck and creamy \u003ca href=\"http://ranchogordo.com/\">Rancho Gordo\u003c/a> heirloom pinquito beans, the handcut fries sported all the fixings -- sharp cheddar, scallions, and sour cream. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-2.jpg\" alt=\"Hot Dogs\" title=\"Hot Dogs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38348\">\u003c/a>\u003cbr>\n\u003cem>Hot Dogs\u003c/em>\u003c/p>\n\u003cp>The Chuck Wagon Chili is also available on its own, or as a burger topping. I'm sure once the American Eatery gets its organic hot dogs going too, you'll see a Chili Cheese Dog on the menu. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-22.jpg\" alt=\"Steak and Egg Sandwich\" title=\"Steak and Egg Sandwich\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38347\">\u003c/a>\u003cbr>\n\u003cem>Steak & Egg Sandwich\u003c/em>\u003c/p>\n\u003cp>I spied the \u003cstrong>Steak & Egg Sandwich\u003c/strong> on the rotating weekend brunch menu and had to try it. Grilled skirt steak on an \u003ca href=\"http://www.acmebread.com/\">Acme\u003c/a> torpedo roll served with an organic fried egg from third generation family-owned and operated \u003ca href=\"http://www.glaumeggranch.com/\">Glaum Ranch\u003c/a>, swiss cheese, roasted \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a> mushrooms, and mushroom mayo…this upscale breakfast sandwich was full of gooey, saucy, meaty, hearty lovin'. I thought the steak could have used a bit more salt, but all in all this was a great sandwich full of savory juiciness. American Eatery makes great use of all the fresh produce and quality products from their neighbors, and this sandwich is a shining example. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-21.jpg\" alt=\"Braised Pumpkin and Leeks\" title=\"Braised Pumpkin and Leeks\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38346\">\u003c/a>\u003cbr>\n\u003cem>Braised Pumpkin & Leeks\u003c/em>\u003c/p>\n\u003cp>While this menu is obviously geared towards meat lovers, don't count out the seasonal veggie offerings. The \u003cstrong>Braised Pumpkin & Leeks\u003c/strong> were perfect – buttery, creamy, and sweet, complemented with toppings of sage, pine nuts, dried currants. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-6.jpg\" alt=\"The Meat Shop\" title=\"The Meat Shop\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38349\">\u003c/a>\u003cbr>\n\u003cem>The Meat Shop\u003c/em>\u003c/p>\n\u003cp>Prather Ranch's new set up in the Ferry Building has made it infinitely easy to get some good meat into your life. At the meat shop, pick up your raw meat goodies. Around the corner, pick up your cooked meat goodies to eat on the spot, or prepared meals to take home (like a container of meatballs, or pulled pork, or marrow butter pats). \u003c/p>\n\u003cp>For design geeks, you may be interested in learn that most of the wood used in building the new storefront comes from an 1880's barn on Prather's Bella Vista ranch. If you look closely, you can still see holes bored by bullets and woodpeckers from days of the Wild West. Also, the lights fixed above the service counter are clad in genuine, hand-forged \"diamond point\" barbed wire, which was also reclaimed from the ranch.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-7.jpg\" alt=\"A different breed\" title=\"A different breed\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38342\">\u003c/a>\u003cbr>\n\u003cem>A different breed\u003c/em>\u003c/p>\n\u003cp>Prather Ranch Meat Co. has long operated on the philosophy of supporting a whole animal sales model. With the opening of American Eatery, it seems they've completed the circle, allowing them to serve their customers along the entire journey from raw ingredient to ready-to-eat home-style meals. While there are a few touches to be ironed out (heavier seasoning of meat, crispier fries), I'm looking forward to seeing the new eatery hit its stride. With its focus on high quality ingredients raised with care, it fits seamlessly into the Ferry Building. The American Eatery represents the final expression of gratitude for all the hard work of the small, sustainable farmers and ranchers who make it all possible. \u003c/p>\n\u003cblockquote>\u003cp>\u003cem>We stand for the whole hog – and the entire chicken, the complete steer, and the total lamb. Our goal is to offer high quality, sustainable, humanely raised meats in support of a whole animal sales model. This approach allows us to support small ranches while offering all our customers the peace of mind from knowing where their meat comes from.\u003cbr>\n-- Prather Ranch Meat Co., \"A Different Breed of Meat Shop\"\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>ADDRESS\u003c/strong>\u003cbr>\n\u003ca href=\"http://prmeatco.com/american-eatery/\">American Eatery\u003c/a>\u003cbr>\n1 Ferry Building\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n(415) 391-0420\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Kitchen on Fire Cooking School: Take Two",
"title": "Kitchen on Fire Cooking School: Take Two",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chefs-kof-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chefs-kof-560.jpg\" alt=\"Chefs MikeC and Olivier Said clowning around in the kitchen.\" title=\"Chefs MikeC and Olivier Said clowning around in the kitchen.\" width=\"560\" height=\"480\" class=\"alignnone size-full wp-image-38056\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chefs MikeC and Olivier Said strike a pose in the kitchen.\u003c/strong> Images courtesy of KoF\u003c/em>\u003c/p>\n\u003cp>Turns out that a financial meltdown can be a good thing for a cooking school -- even one that charges $70 a class and $799 for a 12-week series of instruction.\u003c/p>\n\u003cp>Classes at the Gourmet Ghetto-based \u003ca href=\"http://kitchenonfire.com/\">Kitchen on Fire\u003c/a> in the Epicurious Garden are in such demand that the business now boasts a second, larger facility -- at 2,500 square foot twice the size of the original location -- in West Berkeley. The public can check out the new culinary classroom at its grand opening on Saturday night. \u003c/p>\n\u003cp>Back in 2005, chefs Olivier Said and MikeC teamed up to offer cooking classes both practical and playful. Their mission: To take the mystery out of kitchen techniques and culinary language, make cooking accessible to anyone who wanted to learn how to use a knife, and have fun putting food on a plate. (\u003ca href=\"http://www.berkeleyside.com/2010/01/29/scouting-berkeley-kitchen-on-fire/\">Read a recent review of one class\u003c/a> and what a hundred or so \u003ca href=\"http://www.yelp.com/biz/kitchen-on-fire-berkeley\">Yelpers have to say\u003c/a>.)\u003c/p>\n\u003cp>Like the original location, KoF2 offers a range of classes, including knife-skills, regional and ethnic cuisine, couples cookery, seasonal and farmers' market fare, and specialty food preparation (everything from cocktail party soirees to one-pot family meals for weeknights). All that, plus their signature 12-week basic cooking series taught in a space decked out with state-of-the-art equipment. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>(Word to the recession weary: The kitchen is currently not accepting any new culinary assistants, which has proven a popular way for cash-strapped wannabe cooks to hone their skills. In exchange for helping prep before classes and clean up after, culinary assistants attend for free.)\u003c/p>\n\u003cp>In addition to showing off their new digs, serving food, and talking up the school's calendar of classes, MikeC and Said will sign copies of their recent book, \u003ca href=\"http://www.amazon.com/Kitchen-Fire-Mastering-Cooking-Weeks/dp/0738214531\">\u003cem>Kitchen on Fire: Mastering the Art of Cooking in 12 Weeks (or Less)\u003c/em>\u003c/a>, a step-by-step, technique-driven tome designed to offer new skills for the complete novice to the accomplished home cook. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/class-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/class-500.jpg\" alt=\"Kitchen on Fire plans to offer longer classes at their new satellite site.\" title=\"Kitchen on Fire plans to offer longer classes at their new satellite site.\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-38055\">\u003c/a>\u003cbr>\n\u003cem>Kitchen on Fire plans to offer longer classes at their new satellite site.\u003c/em>\u003c/p>\n\u003cp>BAB checked in with Chef MikeC to find out what's cooking at the new Kitchen on Fire location.\u003c/p>\n\u003cp>\u003cstrong>Why did you decide to open a second Kitchen on Fire site and what drew you to this location?\u003c/strong>\u003c/p>\n\u003cp>Our classes were filling up so quickly (and many had large wait lists) so we needed more space to handle the demand. Our new location offers close access to the freeway, \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a> is in walking distance, and it's attached to a restaurant and home chef retail store, \u003ca href=\"http://www.rocketrest.com/\">Rocket Restaurant Resource\u003c/a>. Those three things made it a perfect match for us.\u003c/p>\n\u003cp>\u003cstrong>How has the continuing economic downturn and renewed interest in the D.I.Y. Domestic Arts impacted your business?\u003c/strong>\u003c/p>\n\u003cp>Oddly enough we have thrived through the recession. More people seem to think learning to cook is a great idea right now, whether to save money, eat healthier, change career, or just for the love of food. People want to come into the kitchen and create enticing, delicious, nourishing experiences at home for family and friends. \u003c/p>\n\u003cp>\u003cstrong>How is the new location different from the Gourmet Ghetto site?\u003c/strong>\u003c/p>\n\u003cp>It is a larger facility with two kitchens. It is also a blend of home chef and restaurant cooking equipment, so we can offer classes for both the home and professional chef.\u003c/p>\n\u003cp>\u003cstrong>What can folks look forward to at the new school in terms of classes, instructors, and events?\u003c/strong>\u003c/p>\n\u003cp>We will offer longer (four or more hours compared to our typical three-hour) classes, as well as more series-style classes on both cooking techniques and ethnic cuisines, including Thai, Indian, and French. We're also working with an ever-growing roster of guest chef instructors that are experts in their cuisines. On the event side, we can now hold larger private and corporate parties.\u003c/p>\n\u003cp>\u003cstrong>What's unique about your cooking school?\u003c/strong>\u003c/p>\n\u003cp>We are one of only a few independent (not part of a retail, grocery, cooking appliance) cooking schools in the country that has a focus on teaching home chefs. We have a vibrant atmosphere, with expert instructors who engaging. We explain the inner workings of food and its cookery to help students become confident cooks. \u003c/p>\n\u003cp>We're also involved in community outreach programs with non-profit partners such as \u003ca href=\"http://threesquaremeals.org/\">Three Squares\u003c/a> and \u003ca href=\"http://www.svdp-alameda.org/how-we-help/job-training/kitchen-of-champions.html\">St. Vincent de Paul's Kitchen of Champions\u003c/a>. We help teach people living on welfare how to feed their families healthy meals on limited budgets or learn cooking skills they can use to find work in the food service industry.\u003c/p>\n\u003cp>\u003cstrong>What are the fundamental cooking techniques a novice should learn first? \u003c/strong>\u003c/p>\n\u003cp>Knife skills: If the food isn’t cut to the proper (and uniform) shape and size, it won’t cook evenly. Sautéing and stir frying would be next. Both are quick and easy techniques to make a meal and also the first step for many other techniques, such as making a soup or stew.\u003c/p>\n\u003cp>\u003cstrong>If you had to name three dishes that every home chef should know how to prepare, what would they be?\u003c/strong>\u003c/p>\n\u003cp>A roasted chicken and vegetables, veggie stir fry, and frittata. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/new-space500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/new-space500.jpg\" alt=\"A sneak peek inside the new Kitchen on Fire culinary classroom.\" title=\"A sneak peek inside the new Kitchen on Fire culinary classroom.\" width=\"500\" height=\"299\" class=\"alignnone size-full wp-image-38057\">\u003c/a>\u003cbr>\n\u003cem>A sneak peek inside the new Kitchen on Fire culinary classroom.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Kitchen on Fire West Grand Opening\u003cbr>\nSaturday, January 28, 7 p.m.-9 p.m.\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/cvapa\">Map\u003c/a>\u003cbr>\n(Inside Rocket Restaurant Resource)\u003cbr>\n2940 7th Street, Berkeley (between Potter St. and Anthony St.)\u003cbr>\n510-548-2665\u003c/p>\n\n",
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"excerpt": "Kitchen on Fire, a cooking school based in the Gourmet Ghetto, opens a satellite classroom in West Berkeley this week.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chefs-kof-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chefs-kof-560.jpg\" alt=\"Chefs MikeC and Olivier Said clowning around in the kitchen.\" title=\"Chefs MikeC and Olivier Said clowning around in the kitchen.\" width=\"560\" height=\"480\" class=\"alignnone size-full wp-image-38056\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chefs MikeC and Olivier Said strike a pose in the kitchen.\u003c/strong> Images courtesy of KoF\u003c/em>\u003c/p>\n\u003cp>Turns out that a financial meltdown can be a good thing for a cooking school -- even one that charges $70 a class and $799 for a 12-week series of instruction.\u003c/p>\n\u003cp>Classes at the Gourmet Ghetto-based \u003ca href=\"http://kitchenonfire.com/\">Kitchen on Fire\u003c/a> in the Epicurious Garden are in such demand that the business now boasts a second, larger facility -- at 2,500 square foot twice the size of the original location -- in West Berkeley. The public can check out the new culinary classroom at its grand opening on Saturday night. \u003c/p>\n\u003cp>Back in 2005, chefs Olivier Said and MikeC teamed up to offer cooking classes both practical and playful. Their mission: To take the mystery out of kitchen techniques and culinary language, make cooking accessible to anyone who wanted to learn how to use a knife, and have fun putting food on a plate. (\u003ca href=\"http://www.berkeleyside.com/2010/01/29/scouting-berkeley-kitchen-on-fire/\">Read a recent review of one class\u003c/a> and what a hundred or so \u003ca href=\"http://www.yelp.com/biz/kitchen-on-fire-berkeley\">Yelpers have to say\u003c/a>.)\u003c/p>\n\u003cp>Like the original location, KoF2 offers a range of classes, including knife-skills, regional and ethnic cuisine, couples cookery, seasonal and farmers' market fare, and specialty food preparation (everything from cocktail party soirees to one-pot family meals for weeknights). All that, plus their signature 12-week basic cooking series taught in a space decked out with state-of-the-art equipment. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>(Word to the recession weary: The kitchen is currently not accepting any new culinary assistants, which has proven a popular way for cash-strapped wannabe cooks to hone their skills. In exchange for helping prep before classes and clean up after, culinary assistants attend for free.)\u003c/p>\n\u003cp>In addition to showing off their new digs, serving food, and talking up the school's calendar of classes, MikeC and Said will sign copies of their recent book, \u003ca href=\"http://www.amazon.com/Kitchen-Fire-Mastering-Cooking-Weeks/dp/0738214531\">\u003cem>Kitchen on Fire: Mastering the Art of Cooking in 12 Weeks (or Less)\u003c/em>\u003c/a>, a step-by-step, technique-driven tome designed to offer new skills for the complete novice to the accomplished home cook. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/class-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/class-500.jpg\" alt=\"Kitchen on Fire plans to offer longer classes at their new satellite site.\" title=\"Kitchen on Fire plans to offer longer classes at their new satellite site.\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-38055\">\u003c/a>\u003cbr>\n\u003cem>Kitchen on Fire plans to offer longer classes at their new satellite site.\u003c/em>\u003c/p>\n\u003cp>BAB checked in with Chef MikeC to find out what's cooking at the new Kitchen on Fire location.\u003c/p>\n\u003cp>\u003cstrong>Why did you decide to open a second Kitchen on Fire site and what drew you to this location?\u003c/strong>\u003c/p>\n\u003cp>Our classes were filling up so quickly (and many had large wait lists) so we needed more space to handle the demand. Our new location offers close access to the freeway, \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a> is in walking distance, and it's attached to a restaurant and home chef retail store, \u003ca href=\"http://www.rocketrest.com/\">Rocket Restaurant Resource\u003c/a>. Those three things made it a perfect match for us.\u003c/p>\n\u003cp>\u003cstrong>How has the continuing economic downturn and renewed interest in the D.I.Y. Domestic Arts impacted your business?\u003c/strong>\u003c/p>\n\u003cp>Oddly enough we have thrived through the recession. More people seem to think learning to cook is a great idea right now, whether to save money, eat healthier, change career, or just for the love of food. People want to come into the kitchen and create enticing, delicious, nourishing experiences at home for family and friends. \u003c/p>\n\u003cp>\u003cstrong>How is the new location different from the Gourmet Ghetto site?\u003c/strong>\u003c/p>\n\u003cp>It is a larger facility with two kitchens. It is also a blend of home chef and restaurant cooking equipment, so we can offer classes for both the home and professional chef.\u003c/p>\n\u003cp>\u003cstrong>What can folks look forward to at the new school in terms of classes, instructors, and events?\u003c/strong>\u003c/p>\n\u003cp>We will offer longer (four or more hours compared to our typical three-hour) classes, as well as more series-style classes on both cooking techniques and ethnic cuisines, including Thai, Indian, and French. We're also working with an ever-growing roster of guest chef instructors that are experts in their cuisines. On the event side, we can now hold larger private and corporate parties.\u003c/p>\n\u003cp>\u003cstrong>What's unique about your cooking school?\u003c/strong>\u003c/p>\n\u003cp>We are one of only a few independent (not part of a retail, grocery, cooking appliance) cooking schools in the country that has a focus on teaching home chefs. We have a vibrant atmosphere, with expert instructors who engaging. We explain the inner workings of food and its cookery to help students become confident cooks. \u003c/p>\n\u003cp>We're also involved in community outreach programs with non-profit partners such as \u003ca href=\"http://threesquaremeals.org/\">Three Squares\u003c/a> and \u003ca href=\"http://www.svdp-alameda.org/how-we-help/job-training/kitchen-of-champions.html\">St. Vincent de Paul's Kitchen of Champions\u003c/a>. We help teach people living on welfare how to feed their families healthy meals on limited budgets or learn cooking skills they can use to find work in the food service industry.\u003c/p>\n\u003cp>\u003cstrong>What are the fundamental cooking techniques a novice should learn first? \u003c/strong>\u003c/p>\n\u003cp>Knife skills: If the food isn’t cut to the proper (and uniform) shape and size, it won’t cook evenly. Sautéing and stir frying would be next. Both are quick and easy techniques to make a meal and also the first step for many other techniques, such as making a soup or stew.\u003c/p>\n\u003cp>\u003cstrong>If you had to name three dishes that every home chef should know how to prepare, what would they be?\u003c/strong>\u003c/p>\n\u003cp>A roasted chicken and vegetables, veggie stir fry, and frittata. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/new-space500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/new-space500.jpg\" alt=\"A sneak peek inside the new Kitchen on Fire culinary classroom.\" title=\"A sneak peek inside the new Kitchen on Fire culinary classroom.\" width=\"500\" height=\"299\" class=\"alignnone size-full wp-image-38057\">\u003c/a>\u003cbr>\n\u003cem>A sneak peek inside the new Kitchen on Fire culinary classroom.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Kitchen on Fire West Grand Opening\u003cbr>\nSaturday, January 28, 7 p.m.-9 p.m.\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/cvapa\">Map\u003c/a>\u003cbr>\n(Inside Rocket Restaurant Resource)\u003cbr>\n2940 7th Street, Berkeley (between Potter St. and Anthony St.)\u003cbr>\n510-548-2665\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Slow Down at Two Sisters Bar and Books",
"title": "Slow Down at Two Sisters Bar and Books",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interiorgirls.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interiorgirls.jpg\" alt=\"two girls bar and books\" title=\"two girls bar and books\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-37925\">\u003c/a>\u003c/p>\n\u003cp>There is a relatively new bar in town. But this isn't just a bar. More accurately: there is a small, unassuming cafe and bar that's successfully blending elements from numerous concepts (small plates, cocktails, draft beer, brunch, book-lending library, book club) with style, comfort and grace. The place is \u003ca href=\"http://www.2sistersbarandbooks.com/\">Two Sisters Bar and Books\u003c/a> and the story goes something like this: two sisters, Mikha Diaz and Mary Elliott decide to travel before settling down into the job market. In graduate school, Mikha studied continental philosophy and Mary studied Russian language and literature; they decided Poland was a good place to start their journey and they quickly stumbled across \u003ca href=\"http://massolit.com/\">Massolit\u003c/a> Books in Krakow and fell in love. After just one week in Krakow, the sisters knew they wanted to recreate a similar place in San Francisco. Mary stayed on in New York City (where the gals went to school) and worked from afar helping curate the books for the space. Mikha set to work with her business partners, her husband and parents, on finding a storefront in a desirable neighborhood in the city -- no easy feat. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bar.jpg\" alt=\"The bar at Two Sisters\" title=\"The bar at Two Sisters\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37911\">\u003c/a>\u003cbr>\n\u003cem>The bar at Two Sisters\u003c/em>\u003c/p>\n\u003cp>It took Mikha one year to find the old Marino's space in Hayes Valley; getting it into ship-shape took some elbow grease and dealing with city permits always takes a whole lot of time and patience, but Two Sisters had their soft opening on Oct 12, 2011 and things have been growing and evolving ever since. When I walked in, I saw old volumes of books lining the wall to my left, tables full of folks reading, chatting, eating and drinking to my right and a welcoming bar towards the back. I asked Mikha to tell me more about the space: are they an actual bookstore? Do they do coffee or is it really more of a bar? They serve dinners, too? In talking to folks around the city, there seems to be a little confusion about the identity of the spot, and after visiting, I think that's actually part of its charm. You need to go and visit to really see for yourself. \u003c/p>\n\u003cp>But I did learn that it is a charming bar and restaurant, serving wine and beer, specialty cocktails and fermented sodas, snacks and charcuterie plates. They do a $20 fixed-price brunch on Sundays. The rest of the time they serve a few daily plates, such as pork meatballs and kabocha squash bread pudding. Alex Smith is the kitchen manager at Two Sisters, and she and Mikha describe how the price of the plates really reflects the little-bit smaller portions (right inbetween a tapas plate and an entree). They're all particularly excited about the house-smoked blue cheese they've been doing, and the spring menu that will be unveiled towards the end of February. It seems, all around, there's a lot to be excited about. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/books.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/books.jpg\" alt=\"books\" title=\"books\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37912\">\u003c/a>\u003cbr>\n\u003cem>Book-lending library at Two Sisters\u003c/em>\u003c/p>\n\u003cp>Before I left, Mikha and I were just casually talking about the neighborhood and what kind of folks Two Sisters is attracting. She beamed and said it's truly becoming a neighborhood spot where locals come when they don't really feel like cooking. It's not as big of a financial commitment as a true sit-down restaurant so you can just dabble with a few snacks and a small plate. It's also a big day-time hangout with the book-lending library and the (genius) \u003ca href=\"http://2sistersbarandbooks.blogspot.com/\">Books and Booze\u003c/a> Reading Club where a monthly book is paired with an appropriate cocktail. \u003c/p>\n\u003cp>Folks can stroll in and pick up a book they're interested in and take it home, replacing it with a book they've decided to leave behind. Mikha described an interesting phenomenon of people wanting to get rid of books but feeling like they were too special to drop off at a nameless donation center, so the lending library has been growing quickly as more and more people want a special home for their books. \u003c/p>\n\u003cp>And it's clear from the crowd on a cold Saturday afternoon that many San Franciscans are claiming the actual space as a home, too. Just what the sisters had envisioned. Each element (good cocktails, books, and seasonal food) have truly come together in perfect harmony. There's a lot to discover here. It's the kind of spot that makes we wish I, too, lived in the neighborhood. For now, I'm eager to come back when I have a little more time to sit, swap a book, and try a nibble. \u003c/p>\n\u003cp>\u003ca href=\"http://www.2sistersbarandbooks.com/\">Two Sisters Bar and Books\u003c/a>\u003cbr>\n579 Hayes Street (between Laguna and Octavia)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 863-3655\u003cbr>\nHours: Tuesday - Thursday 4 pm - 11 pm; Friday 4 pm - 12 am\u003cbr>\nSaturday 1 pm - 12 am; Sunday 11 am - 10 pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Happy Hour\u003c/strong>: 4 pm - 6 pm Tuesday - Friday & 1 pm - 4 pm Saturday\u003cbr>\n\u003cstrong>Brunch\u003c/strong>: Sunday 11 am - 4 pm\u003cbr>\nFollow them on \u003ca href=\"http://www.facebook.com/pages/Two-Sisters-Bar-and-Books/154893051238188\">Facebook\u003c/a> or \u003ca href=\"https://twitter.com/2sistersbar\">Twitter\u003c/a>\u003c/p>\n\n",
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"excerpt": "Mikha Diaz and Mary Elliott have created a new bar/cafe concept in a landscape of increasingly predictable, similar San Francisco dining/drinking destinations. Megan Gordon heads over to Hayes Valley to check out the bites, cocktails, and books under the Two Sisters Bar and Books roof. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interiorgirls.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interiorgirls.jpg\" alt=\"two girls bar and books\" title=\"two girls bar and books\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-37925\">\u003c/a>\u003c/p>\n\u003cp>There is a relatively new bar in town. But this isn't just a bar. More accurately: there is a small, unassuming cafe and bar that's successfully blending elements from numerous concepts (small plates, cocktails, draft beer, brunch, book-lending library, book club) with style, comfort and grace. The place is \u003ca href=\"http://www.2sistersbarandbooks.com/\">Two Sisters Bar and Books\u003c/a> and the story goes something like this: two sisters, Mikha Diaz and Mary Elliott decide to travel before settling down into the job market. In graduate school, Mikha studied continental philosophy and Mary studied Russian language and literature; they decided Poland was a good place to start their journey and they quickly stumbled across \u003ca href=\"http://massolit.com/\">Massolit\u003c/a> Books in Krakow and fell in love. After just one week in Krakow, the sisters knew they wanted to recreate a similar place in San Francisco. Mary stayed on in New York City (where the gals went to school) and worked from afar helping curate the books for the space. Mikha set to work with her business partners, her husband and parents, on finding a storefront in a desirable neighborhood in the city -- no easy feat. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bar.jpg\" alt=\"The bar at Two Sisters\" title=\"The bar at Two Sisters\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37911\">\u003c/a>\u003cbr>\n\u003cem>The bar at Two Sisters\u003c/em>\u003c/p>\n\u003cp>It took Mikha one year to find the old Marino's space in Hayes Valley; getting it into ship-shape took some elbow grease and dealing with city permits always takes a whole lot of time and patience, but Two Sisters had their soft opening on Oct 12, 2011 and things have been growing and evolving ever since. When I walked in, I saw old volumes of books lining the wall to my left, tables full of folks reading, chatting, eating and drinking to my right and a welcoming bar towards the back. I asked Mikha to tell me more about the space: are they an actual bookstore? Do they do coffee or is it really more of a bar? They serve dinners, too? In talking to folks around the city, there seems to be a little confusion about the identity of the spot, and after visiting, I think that's actually part of its charm. You need to go and visit to really see for yourself. \u003c/p>\n\u003cp>But I did learn that it is a charming bar and restaurant, serving wine and beer, specialty cocktails and fermented sodas, snacks and charcuterie plates. They do a $20 fixed-price brunch on Sundays. The rest of the time they serve a few daily plates, such as pork meatballs and kabocha squash bread pudding. Alex Smith is the kitchen manager at Two Sisters, and she and Mikha describe how the price of the plates really reflects the little-bit smaller portions (right inbetween a tapas plate and an entree). They're all particularly excited about the house-smoked blue cheese they've been doing, and the spring menu that will be unveiled towards the end of February. It seems, all around, there's a lot to be excited about. \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/24/2012/01/books.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/books.jpg\" alt=\"books\" title=\"books\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37912\">\u003c/a>\u003cbr>\n\u003cem>Book-lending library at Two Sisters\u003c/em>\u003c/p>\n\u003cp>Before I left, Mikha and I were just casually talking about the neighborhood and what kind of folks Two Sisters is attracting. She beamed and said it's truly becoming a neighborhood spot where locals come when they don't really feel like cooking. It's not as big of a financial commitment as a true sit-down restaurant so you can just dabble with a few snacks and a small plate. It's also a big day-time hangout with the book-lending library and the (genius) \u003ca href=\"http://2sistersbarandbooks.blogspot.com/\">Books and Booze\u003c/a> Reading Club where a monthly book is paired with an appropriate cocktail. \u003c/p>\n\u003cp>Folks can stroll in and pick up a book they're interested in and take it home, replacing it with a book they've decided to leave behind. Mikha described an interesting phenomenon of people wanting to get rid of books but feeling like they were too special to drop off at a nameless donation center, so the lending library has been growing quickly as more and more people want a special home for their books. \u003c/p>\n\u003cp>And it's clear from the crowd on a cold Saturday afternoon that many San Franciscans are claiming the actual space as a home, too. Just what the sisters had envisioned. Each element (good cocktails, books, and seasonal food) have truly come together in perfect harmony. There's a lot to discover here. It's the kind of spot that makes we wish I, too, lived in the neighborhood. For now, I'm eager to come back when I have a little more time to sit, swap a book, and try a nibble. \u003c/p>\n\u003cp>\u003ca href=\"http://www.2sistersbarandbooks.com/\">Two Sisters Bar and Books\u003c/a>\u003cbr>\n579 Hayes Street (between Laguna and Octavia)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 863-3655\u003cbr>\nHours: Tuesday - Thursday 4 pm - 11 pm; Friday 4 pm - 12 am\u003cbr>\nSaturday 1 pm - 12 am; Sunday 11 am - 10 pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Happy Hour\u003c/strong>: 4 pm - 6 pm Tuesday - Friday & 1 pm - 4 pm Saturday\u003cbr>\n\u003cstrong>Brunch\u003c/strong>: Sunday 11 am - 4 pm\u003cbr>\nFollow them on \u003ca href=\"http://www.facebook.com/pages/Two-Sisters-Bar-and-Books/154893051238188\">Facebook\u003c/a> or \u003ca href=\"https://twitter.com/2sistersbar\">Twitter\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Plow: The Best Eggs in San Francisco",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/plow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/plow.jpg\" alt=\"plow\" title=\"plow\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-37896\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.eatatplow.com/\">Plow\u003c/a> is not new. But there are some spots in the city that warrant constant discussion well after opening day; Plow is one such place. In April 2010, Joel Bleskacek and Maxine Siu, ex-\u003ca href=\"http://www.oliveto.com/\">Oliveto\u003c/a> folks, decided to take the plunge and open a small restaurant in their Potrero Hill neighborhood. It is a warm, bustling spot at the base of the hill with a handsome bar, a number of cozy tables and tons of natural light. The wait can be long on a Saturday or Sunday but the staff is upbeat and attentive and they do an amazing job of making everyone feel at home.\u003c/p>\n\u003cp>I visited Plow on a recent Saturday with a few friends. We dutifully put our names on the list, were told the wait would be an hour-and-a-half, and took a seat on one of the outdoor benches to catch up. When it seemed liked we were just at the hunger-breaking-point, our names were called and we headed inside to claim a table. The food at Plow is decidedly simple; most of the ingredients are sourced from local farms and it's the kind of menu that you curse at first because it makes deciding on just one dish incredibly difficult. From the French toast with poached pears and mascarpone to the lemon ricotta pancakes or cider-brined pork chop -- it's a very tough call. I say start with some \u003ca href=\"http://www.equatorcoffees.com/\">Equator\u003c/a> coffee and then leave the French toast and pancakes for one of Plow's remarkable egg dishes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/softscramble.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/softscramble.jpg\" alt=\"Soft Scrambled Eggs and Crispy Potatoes\" title=\"Soft Scrambled Eggs and Crispy Potatoes\" width=\"500\" height=\"405\" class=\"alignnone size-full wp-image-37897\">\u003c/a>\u003cbr>\n\u003cem>Soft Scrambled Eggs and Crispy Potatoes\u003c/em>\u003c/p>\n\u003cp>Plow does eggs well. Really, really well. And after reading Ruth Reichl's piece in Gilt Taste on \u003ca href=\"http://www.gilttaste.com/stories/4078-how-to-make-better-scrambled-eggs\">How to Make Better Scrambled Eggs\u003c/a>, eggs have been on my mind lately. While I was truthfully shocked at the amount of butter Ruth Reichl describes (1 stick of butter/4 eggs), I have a hunch Plow's eggs follow suit. They are light and fluffy, the kind of scrambled eggs you know you just can't replicate at home. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/frittata.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/frittata.jpg\" alt=\"Savory Bread Pudding with Kale and Leeks\" title=\"Savory Bread Pudding with Kale and Leeks\" width=\"500\" height=\"371\" class=\"alignnone size-full wp-image-37898\">\u003c/a>\u003cbr>\n\u003cem>Savory Bread Pudding with Kale and Leeks\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The savory bread pudding has a little warning that it's only available \"until it's gone.\" You know what that means: get there early to snag a piece because they do often sell out. And I can see why. Packed with kale and leeks and a touch of Gruyere, it's hearty but not in a cumbersome, soporific way. Instead, it's actually quite light and really celebrates the vegetables and cheese while avoiding a common mistake of adding too much salt or over-baking. We opted for crispy potatoes instead of the side salad that it's usually served with. Pleasantly salty and, true to their name, crispy as heck these are some of the best breakfast potatoes I've had in quite some time. There's nothing worse than waiting well over an hour in the San Francisco winter wind for a plate of soggy potatoes. That won't be the case here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/benedict.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/benedict.jpg\" alt=\"Eggs Benedict with Spinach and Mushrooms\" title=\"Eggs Benedict with Spinach and Mushrooms\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37899\">\u003c/a>\u003cbr>\n\u003cem>Eggs Benedict with Spinach and Mushrooms\u003c/em>\u003c/p>\n\u003cp>And then we come to the ultimate in egg celebration: the Eggs Benedict with fennel pollen Hollandaise sauce. While the eggs are poached perfectly here, I did find the English Muffin to be a little spongy for my taste. But everything is thoughtfully done at Plow, from the finely chopped chives sprinkled on top of the eggs to the variety of mushrooms or the attentive coffee refills and warm service. And have I mentioned those crispy potatoes? \u003c/p>\n\u003cp>So in short, there are a lot of spots to get brunch in the city. There are the classics, like \u003ca href=\"http://www.frenchsoulfood.com/\">Brenda's\u003c/a>, \u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a> and \u003ca href=\"http://www.absinthe.com/\">Absinthe\u003c/a>. And then quieter show-stoppers like \u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a> or Southern favorite \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a>. But trust me when I tell you: if you're looking for some very special eggs in a very special atmosphere, Plow is where it's at. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatatplow.com/\">Plow\u003c/a>\u003cbr>\n1299 18th street\u003cbr>\n(between Mississippi St & Texas St)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n(415) 821-7569\u003cbr>\nHours: Tues-Fri 7am - 2pm; Sat-Sun 8am - 2pm\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/24/2012/01/plow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/plow.jpg\" alt=\"plow\" title=\"plow\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-37896\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.eatatplow.com/\">Plow\u003c/a> is not new. But there are some spots in the city that warrant constant discussion well after opening day; Plow is one such place. In April 2010, Joel Bleskacek and Maxine Siu, ex-\u003ca href=\"http://www.oliveto.com/\">Oliveto\u003c/a> folks, decided to take the plunge and open a small restaurant in their Potrero Hill neighborhood. It is a warm, bustling spot at the base of the hill with a handsome bar, a number of cozy tables and tons of natural light. The wait can be long on a Saturday or Sunday but the staff is upbeat and attentive and they do an amazing job of making everyone feel at home.\u003c/p>\n\u003cp>I visited Plow on a recent Saturday with a few friends. We dutifully put our names on the list, were told the wait would be an hour-and-a-half, and took a seat on one of the outdoor benches to catch up. When it seemed liked we were just at the hunger-breaking-point, our names were called and we headed inside to claim a table. The food at Plow is decidedly simple; most of the ingredients are sourced from local farms and it's the kind of menu that you curse at first because it makes deciding on just one dish incredibly difficult. From the French toast with poached pears and mascarpone to the lemon ricotta pancakes or cider-brined pork chop -- it's a very tough call. I say start with some \u003ca href=\"http://www.equatorcoffees.com/\">Equator\u003c/a> coffee and then leave the French toast and pancakes for one of Plow's remarkable egg dishes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/softscramble.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/softscramble.jpg\" alt=\"Soft Scrambled Eggs and Crispy Potatoes\" title=\"Soft Scrambled Eggs and Crispy Potatoes\" width=\"500\" height=\"405\" class=\"alignnone size-full wp-image-37897\">\u003c/a>\u003cbr>\n\u003cem>Soft Scrambled Eggs and Crispy Potatoes\u003c/em>\u003c/p>\n\u003cp>Plow does eggs well. Really, really well. And after reading Ruth Reichl's piece in Gilt Taste on \u003ca href=\"http://www.gilttaste.com/stories/4078-how-to-make-better-scrambled-eggs\">How to Make Better Scrambled Eggs\u003c/a>, eggs have been on my mind lately. While I was truthfully shocked at the amount of butter Ruth Reichl describes (1 stick of butter/4 eggs), I have a hunch Plow's eggs follow suit. They are light and fluffy, the kind of scrambled eggs you know you just can't replicate at home. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/frittata.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/frittata.jpg\" alt=\"Savory Bread Pudding with Kale and Leeks\" title=\"Savory Bread Pudding with Kale and Leeks\" width=\"500\" height=\"371\" class=\"alignnone size-full wp-image-37898\">\u003c/a>\u003cbr>\n\u003cem>Savory Bread Pudding with Kale and Leeks\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 savory bread pudding has a little warning that it's only available \"until it's gone.\" You know what that means: get there early to snag a piece because they do often sell out. And I can see why. Packed with kale and leeks and a touch of Gruyere, it's hearty but not in a cumbersome, soporific way. Instead, it's actually quite light and really celebrates the vegetables and cheese while avoiding a common mistake of adding too much salt or over-baking. We opted for crispy potatoes instead of the side salad that it's usually served with. Pleasantly salty and, true to their name, crispy as heck these are some of the best breakfast potatoes I've had in quite some time. There's nothing worse than waiting well over an hour in the San Francisco winter wind for a plate of soggy potatoes. That won't be the case here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/benedict.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/benedict.jpg\" alt=\"Eggs Benedict with Spinach and Mushrooms\" title=\"Eggs Benedict with Spinach and Mushrooms\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37899\">\u003c/a>\u003cbr>\n\u003cem>Eggs Benedict with Spinach and Mushrooms\u003c/em>\u003c/p>\n\u003cp>And then we come to the ultimate in egg celebration: the Eggs Benedict with fennel pollen Hollandaise sauce. While the eggs are poached perfectly here, I did find the English Muffin to be a little spongy for my taste. But everything is thoughtfully done at Plow, from the finely chopped chives sprinkled on top of the eggs to the variety of mushrooms or the attentive coffee refills and warm service. And have I mentioned those crispy potatoes? \u003c/p>\n\u003cp>So in short, there are a lot of spots to get brunch in the city. There are the classics, like \u003ca href=\"http://www.frenchsoulfood.com/\">Brenda's\u003c/a>, \u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a> and \u003ca href=\"http://www.absinthe.com/\">Absinthe\u003c/a>. And then quieter show-stoppers like \u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a> or Southern favorite \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a>. But trust me when I tell you: if you're looking for some very special eggs in a very special atmosphere, Plow is where it's at. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatatplow.com/\">Plow\u003c/a>\u003cbr>\n1299 18th street\u003cbr>\n(between Mississippi St & Texas St)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n(415) 821-7569\u003cbr>\nHours: Tues-Fri 7am - 2pm; Sat-Sun 8am - 2pm\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/24/2012/01/dragons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dragons.jpg\" alt=\"dragons\" title=\"dragons\" width=\"560\" height=\"513\" class=\"alignnone size-full wp-image-37942\">\u003c/a>\u003c/p>\n\u003cp>The Year of the Dragon roars into town today, with \u003ca href=\"http://www.sanfranciscochinatown.com/events/index.html\">two weeks of celebrations\u003c/a> capped by the famous Chinatown Parade on February 11. Saturday, I attended a New Year’s themed buffet lunch and wok cooking demonstration by acclaimed cookbook author and San Francisco native, \u003ca href=\"http://www.graceyoung.com/\">Grace Young\u003c/a>, in \u003ca href=\"http://www.yelp.com/biz/louies-california-chinese-cuisine-san-francisco\">Louie’s restaurant\u003c/a>, a Chinatown institution.\u003c/p>\n\u003cp>Young —wearing a lucky red-colored top, as are many other attendees— greets her audience by reminding us that New Year’s is “the most important holiday in the Chinese calendar. It’s about renewal, rebirth and family togetherness.” Of all the animals in the \u003ca href=\"http://www.bellaonline.com/articles/art174837.asp\">Chinese horoscope\u003c/a>, the mythical dragon is thought to embody power and success. Those born under its the sign are believed to be exceptionally intelligent, creative, charismatic, fearless, lucky, generous, confident, innovative, passionate but unpredictable. No wonder millions of Chinese people are waiting to get married, start businesses and have babies this year.\u003c/p>\n\u003cfigure id=\"attachment_37949\" class=\"wp-caption alignnone\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-young.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-young.jpg\" alt=\"grace young\" title=\"grace young\" width=\"300\" height=\"457\" class=\"size-full wp-image-37949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Grace Young. Photo courtesy of Steven Mark Neeham\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>The powerful dragon is a good symbol for Grace Young, a determined woman on a mission. Her goal: to rejuvenate authentic Chinese home cooking by keeping the wok tradition alive. “For 2000 years, the wok has been the iron thread that has bound Chinese culinary culture.” she says. “Now is the first time in his history that it’s at risk of being lost.” Non-stick woks are destroying Chinese home cooking,” declares Young passionately. “The food doesn’t taste right, because you can’t get it to sear and caramelize properly. It ends up braised and soggy. Non-stick cookware is not meant for the high heat necessary for stir-fries.” She prefers a flat-bottom, 14-inch carbon steel wok, with a long wooden handle, which can be seasoned to a warm burnished gold, like the one she is using today to make spicy long beans with sausage and mushrooms, a dish her mother taught her.\u003c/p>\n\u003cp>Besides coming to celebrate the new year with her family in San Francisco, Young is on a tour to promote and sign copies of her latest book, \u003ca href=\"http://www.graceyoung.com/cookbooks/cookbook-3/\">Stir-Frying to the Sky’s Edge\u003c/a>, winner of the James Beard International Cookbook Award, which has taken her to Chinese diaspora communities around the world and steeled her resolve to share the secrets of the wok with as many home cooks as possible.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-in-action.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-in-action.jpg\" alt=\"grace in action\" title=\"grace in action\" width=\"560\" height=\"581\" class=\"alignnone size-full wp-image-37948\">\u003c/a>\u003cbr>\nYoung demonstrates how to judge when the preheated wok is hot enough (as soon as a drop of water evaporates on contact) then swirls in the oil and quickly adds her vegetables. One tip she imparts is to listen to your food cook, “That sizzle is the wok talking to you. If you don’t hear it, it’s not hot enough.” Her green beans turn out crunchy with a delicate, smoky wok flavor, which Young says sets it apart from stir-fries made in a skillet or non-stick cookware.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/long-beans-collage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/long-beans-collage-2.jpg\" alt=\"long beans\" title=\"long beans\" width=\"560\" height=\"333\" class=\"alignnone size-full wp-image-37950\">\u003c/a>\u003c/p>\n\u003cp>Meanwhile, upstairs, a Chinese calligrapher inks lucky characters on red paper, and the guests line up to fill their plates with lucky foods. Wilma Pang, one of the organizers of today’s event, under the auspices of \u003ca href=\"http://wn.com/A_Better_Chinatown_Tomorrow\">A Better Chinatown Tomorrow\u003c/a>, explains the symbolism of the foods arranged on the buffet table.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Calligraphy-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Calligraphy-collage.jpg\" alt=\"Calligraphy and dumplings\" title=\"Calligraphy and dumplings\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-37947\">\u003c/a>\u003cbr>\nMany dishes are considered lucky because their Chinese names are homonyms for auspicious goals; others insure a good year because of their shapes or colors.\u003c/p>\n\u003cp>“The word for celery (choi) is a homonym for hard work,” Pang explains, and it portends the monetary result of all that effort. Green onions stand for intelligence; the turnip cake signifies that things will keep getting better. The apple means smooth sailing ahead and the tangerine is considered lucky because its orange color connects to gold. Its leaves represent growth and prosperity. \u003c/p>\n\u003cp>Although, many Chinese New Years foods vary by family and village, the one universal dish is crescent shaped \u003ca href=\"http://en.wikipedia.org/wiki/Jiaozi\">dumplings\u003c/a>. Traditionally, dumplings are made on New Years Eve by all the members of the family, working together. Their shape represents gold ingots and so symbolizes good fortune for the upcoming year. “The more you make, it’s like putting money in the bank,” says Pang. “And often, we hide a coin in one dumpling for a lucky diner to find.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chicken-close-up.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chicken-close-up.jpg\" alt=\"whole chicken\" title=\" whole chicken \" width=\"560\" height=\"453\" class=\"alignnone size-full wp-image-37946\">\u003c/a>\u003c/p>\n\u003cp>Pang points out the chicken with its head and feet still attached. “Very important to cook an entire chicken, for family togetherness.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/cookies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/cookies.jpg\" alt=\"cookies\" title=\"cookies\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37945\">\u003c/a>\u003cbr>\n“See these cookies that open up with a smiling face, they represent happiness,” says Pang.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/arrowroot-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/arrowroot-collage.jpg\" alt=\"arrowroot\" title=\"arrowroot \" width=\"560\" height=\"282\" class=\"alignnone size-full wp-image-37944\">\u003c/a>\u003c/p>\n\u003cp>During the meal, there is one dish that has even the Chinese diners stumped. What are those roundish starchy vegetables? “Arrowroot,” Pang answers and holds up a fresh one, slyly smiling as she explains, “See this shape, with the little part that sticks out – that’s for having boy babies.”\u003c/p>\n\u003cp>After lunch, I have a chance to chat with Grace Young and ask her a few questions.\u003c/p>\n\u003cp>She grew up eating the traditional Cantonese foods her parents prepared. But at age 12, discovered Julia Child on TV and became fascinated with French cooking, and its entirely different culinary vocabulary. After apprenticing with French chef Josephine Araldo in San Francisco, Young moved to New York in 1979, and worked writing and testing recipes for General Foods. Then she ran the test kitchen at Time Life Books for 18 years, and produced more than 40 cookbooks that spanned the globe.\u003c/p>\n\u003cp>A chance comment from a cousin ignited the spark of Young’s passion to explore her own family’s culinary culture. Her cousin said, ”When it comes to Chinese cooking, I don’t even try because you can’t beat the Chinese take-out in San Francisco.” Young feared that if most second generation Chinese shared her cousin’s indifference towards learning to make the food of their ancestors, a wealth of authentic recipes and foodways might disappear. \u003c/p>\n\u003cp>For three years, she made numerous visits to San Francisco to learn her parents’ and family’s recipes. This led to her parents sharing stories about customs and traditions associated with the food, as well as tales from their lives in China that she had never heard before. Young’s first book, \u003ca href=\"http://www.graceyoung.com/cookbooks/cookbook-1/\">The Wisdom of the Chinese Kitchen\u003c/a>, was published in 1999 and won the IACP Best International Cookbook. Young is proudest of this book because she feels it preserves traditional Chinese home cooking. \u003c/p>\n\u003cp>\u003cstrong>Is the dish you made today special for Chinese New Year's?\u003c/strong>\u003cbr>\nNot specifically, but it has mushrooms which grow quickly and so symbolize prosperity. I made this dish today because it’s one of my mother’s favorites. Now that she’s getting older and doesn’t cook, I’m so grateful I have recorded her recipes in my book. When I go back and reread them, it’s as if I can hear her still talking to me through the recipes. For all these years, she always made the New Year’s Eve meal and now in the last few years I am able, through my book, to make it for her. It’s ironic because I always thought that I was writing for the next generation. And in a million years I never dreamed I would give this back to my mother. When I make her a special New Year’s dish, like turnip cake, her face lights up, because food is memory.\u003c/p>\n\u003cp>\u003cstrong>Is there a certain dish you always have for New Year's eve dinner?\u003c/strong>\u003cbr>\nFish is the standard dish at the end of the meal. The word for fish “yu” means wish and signifies abundance. It is essential to serve the complete fish, with the head and tail attached to ensure a good beginning and end to the year. Traditionally purchased live from a tank where one can pick out a strong swimmer, the poached fish with scallions and ginger is served as the last course of the New Year’s Eve feast, but not completely consumed. The leftovers are eaten the next day, so that its abundance will spill over into the New Year. Lobster, as the king of the ocean, represents the energy of the dragon. But any seafood is auspicious. Shrimp, whose name ha sounds like laughter, represents happiness; the shells of clams and scallops resemble old Chinese coins and therefore portend prosperity. Also, the clam shells open as you stir fry them, signifying a new beginning.\u003c/p>\n\u003cp>\u003cstrong>What's the difference between the Chinatowns in San Francisco and New York?\u003c/strong>\u003cbr>\nFor me, San Francisco Chinatown has such sweet memories. My father was a liquor salesman and so the owners of every restaurant and shop knew him and gave us a special welcome. Plus, the produce in California is so much more abundant and pristine in quality, especially the Asian vegetables. I love the hustle bustle and energy of shopping on Stockton Street. When a grocer brings out a new box of baby bok choy or snow pea shoots and rips it open, all of a sudden everyone lunges towards it with frenzied excitement and all these hands try to grab the freshest greens.\u003c/p>\n\u003cp>As we finish our interview, I accompany Grace on a short walk to \u003ca href=\"http://www.wokshop.com/\">The Wok Shop\u003c/a>, a bustling little warren, filled chock-a-block with woks, gadgets and cooking accessories, whose owner Tane Chan graciously provided the seasoned wok for today’s cooking demonstration. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/wok-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/wok-shop.jpg\" alt=\"wok shop\" title=\"wok shop\" width=\"560\" height=\"553\" class=\"alignnone size-full wp-image-37943\">\u003c/a>\u003cbr>\n“This is the best wok store in the whole country,” says Grace as she leads me right to the tower of carbonized steel flat bottom woks (only $24.95). And I gladly buy one. No use resisting the power of the dragon.\u003c/p>\n\n",
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"excerpt": "At an event to mark The Year of the Dragon, Grace Young, prize winning cookbook author and wok missionary, explains why 2000 years of cooking in a real wok is the soul of Chinese cuisine. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dragons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dragons.jpg\" alt=\"dragons\" title=\"dragons\" width=\"560\" height=\"513\" class=\"alignnone size-full wp-image-37942\">\u003c/a>\u003c/p>\n\u003cp>The Year of the Dragon roars into town today, with \u003ca href=\"http://www.sanfranciscochinatown.com/events/index.html\">two weeks of celebrations\u003c/a> capped by the famous Chinatown Parade on February 11. Saturday, I attended a New Year’s themed buffet lunch and wok cooking demonstration by acclaimed cookbook author and San Francisco native, \u003ca href=\"http://www.graceyoung.com/\">Grace Young\u003c/a>, in \u003ca href=\"http://www.yelp.com/biz/louies-california-chinese-cuisine-san-francisco\">Louie’s restaurant\u003c/a>, a Chinatown institution.\u003c/p>\n\u003cp>Young —wearing a lucky red-colored top, as are many other attendees— greets her audience by reminding us that New Year’s is “the most important holiday in the Chinese calendar. It’s about renewal, rebirth and family togetherness.” Of all the animals in the \u003ca href=\"http://www.bellaonline.com/articles/art174837.asp\">Chinese horoscope\u003c/a>, the mythical dragon is thought to embody power and success. Those born under its the sign are believed to be exceptionally intelligent, creative, charismatic, fearless, lucky, generous, confident, innovative, passionate but unpredictable. No wonder millions of Chinese people are waiting to get married, start businesses and have babies this year.\u003c/p>\n\u003cfigure id=\"attachment_37949\" class=\"wp-caption alignnone\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-young.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-young.jpg\" alt=\"grace young\" title=\"grace young\" width=\"300\" height=\"457\" class=\"size-full wp-image-37949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Grace Young. Photo courtesy of Steven Mark Neeham\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>The powerful dragon is a good symbol for Grace Young, a determined woman on a mission. Her goal: to rejuvenate authentic Chinese home cooking by keeping the wok tradition alive. “For 2000 years, the wok has been the iron thread that has bound Chinese culinary culture.” she says. “Now is the first time in his history that it’s at risk of being lost.” Non-stick woks are destroying Chinese home cooking,” declares Young passionately. “The food doesn’t taste right, because you can’t get it to sear and caramelize properly. It ends up braised and soggy. Non-stick cookware is not meant for the high heat necessary for stir-fries.” She prefers a flat-bottom, 14-inch carbon steel wok, with a long wooden handle, which can be seasoned to a warm burnished gold, like the one she is using today to make spicy long beans with sausage and mushrooms, a dish her mother taught her.\u003c/p>\n\u003cp>Besides coming to celebrate the new year with her family in San Francisco, Young is on a tour to promote and sign copies of her latest book, \u003ca href=\"http://www.graceyoung.com/cookbooks/cookbook-3/\">Stir-Frying to the Sky’s Edge\u003c/a>, winner of the James Beard International Cookbook Award, which has taken her to Chinese diaspora communities around the world and steeled her resolve to share the secrets of the wok with as many home cooks as possible.\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/24/2012/01/grace-in-action.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-in-action.jpg\" alt=\"grace in action\" title=\"grace in action\" width=\"560\" height=\"581\" class=\"alignnone size-full wp-image-37948\">\u003c/a>\u003cbr>\nYoung demonstrates how to judge when the preheated wok is hot enough (as soon as a drop of water evaporates on contact) then swirls in the oil and quickly adds her vegetables. One tip she imparts is to listen to your food cook, “That sizzle is the wok talking to you. If you don’t hear it, it’s not hot enough.” Her green beans turn out crunchy with a delicate, smoky wok flavor, which Young says sets it apart from stir-fries made in a skillet or non-stick cookware.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/long-beans-collage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/long-beans-collage-2.jpg\" alt=\"long beans\" title=\"long beans\" width=\"560\" height=\"333\" class=\"alignnone size-full wp-image-37950\">\u003c/a>\u003c/p>\n\u003cp>Meanwhile, upstairs, a Chinese calligrapher inks lucky characters on red paper, and the guests line up to fill their plates with lucky foods. Wilma Pang, one of the organizers of today’s event, under the auspices of \u003ca href=\"http://wn.com/A_Better_Chinatown_Tomorrow\">A Better Chinatown Tomorrow\u003c/a>, explains the symbolism of the foods arranged on the buffet table.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Calligraphy-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Calligraphy-collage.jpg\" alt=\"Calligraphy and dumplings\" title=\"Calligraphy and dumplings\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-37947\">\u003c/a>\u003cbr>\nMany dishes are considered lucky because their Chinese names are homonyms for auspicious goals; others insure a good year because of their shapes or colors.\u003c/p>\n\u003cp>“The word for celery (choi) is a homonym for hard work,” Pang explains, and it portends the monetary result of all that effort. Green onions stand for intelligence; the turnip cake signifies that things will keep getting better. The apple means smooth sailing ahead and the tangerine is considered lucky because its orange color connects to gold. Its leaves represent growth and prosperity. \u003c/p>\n\u003cp>Although, many Chinese New Years foods vary by family and village, the one universal dish is crescent shaped \u003ca href=\"http://en.wikipedia.org/wiki/Jiaozi\">dumplings\u003c/a>. Traditionally, dumplings are made on New Years Eve by all the members of the family, working together. Their shape represents gold ingots and so symbolizes good fortune for the upcoming year. “The more you make, it’s like putting money in the bank,” says Pang. “And often, we hide a coin in one dumpling for a lucky diner to find.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chicken-close-up.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chicken-close-up.jpg\" alt=\"whole chicken\" title=\" whole chicken \" width=\"560\" height=\"453\" class=\"alignnone size-full wp-image-37946\">\u003c/a>\u003c/p>\n\u003cp>Pang points out the chicken with its head and feet still attached. “Very important to cook an entire chicken, for family togetherness.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/cookies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/cookies.jpg\" alt=\"cookies\" title=\"cookies\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37945\">\u003c/a>\u003cbr>\n“See these cookies that open up with a smiling face, they represent happiness,” says Pang.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/arrowroot-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/arrowroot-collage.jpg\" alt=\"arrowroot\" title=\"arrowroot \" width=\"560\" height=\"282\" class=\"alignnone size-full wp-image-37944\">\u003c/a>\u003c/p>\n\u003cp>During the meal, there is one dish that has even the Chinese diners stumped. What are those roundish starchy vegetables? “Arrowroot,” Pang answers and holds up a fresh one, slyly smiling as she explains, “See this shape, with the little part that sticks out – that’s for having boy babies.”\u003c/p>\n\u003cp>After lunch, I have a chance to chat with Grace Young and ask her a few questions.\u003c/p>\n\u003cp>She grew up eating the traditional Cantonese foods her parents prepared. But at age 12, discovered Julia Child on TV and became fascinated with French cooking, and its entirely different culinary vocabulary. After apprenticing with French chef Josephine Araldo in San Francisco, Young moved to New York in 1979, and worked writing and testing recipes for General Foods. Then she ran the test kitchen at Time Life Books for 18 years, and produced more than 40 cookbooks that spanned the globe.\u003c/p>\n\u003cp>A chance comment from a cousin ignited the spark of Young’s passion to explore her own family’s culinary culture. Her cousin said, ”When it comes to Chinese cooking, I don’t even try because you can’t beat the Chinese take-out in San Francisco.” Young feared that if most second generation Chinese shared her cousin’s indifference towards learning to make the food of their ancestors, a wealth of authentic recipes and foodways might disappear. \u003c/p>\n\u003cp>For three years, she made numerous visits to San Francisco to learn her parents’ and family’s recipes. This led to her parents sharing stories about customs and traditions associated with the food, as well as tales from their lives in China that she had never heard before. Young’s first book, \u003ca href=\"http://www.graceyoung.com/cookbooks/cookbook-1/\">The Wisdom of the Chinese Kitchen\u003c/a>, was published in 1999 and won the IACP Best International Cookbook. Young is proudest of this book because she feels it preserves traditional Chinese home cooking. \u003c/p>\n\u003cp>\u003cstrong>Is the dish you made today special for Chinese New Year's?\u003c/strong>\u003cbr>\nNot specifically, but it has mushrooms which grow quickly and so symbolize prosperity. I made this dish today because it’s one of my mother’s favorites. Now that she’s getting older and doesn’t cook, I’m so grateful I have recorded her recipes in my book. When I go back and reread them, it’s as if I can hear her still talking to me through the recipes. For all these years, she always made the New Year’s Eve meal and now in the last few years I am able, through my book, to make it for her. It’s ironic because I always thought that I was writing for the next generation. And in a million years I never dreamed I would give this back to my mother. When I make her a special New Year’s dish, like turnip cake, her face lights up, because food is memory.\u003c/p>\n\u003cp>\u003cstrong>Is there a certain dish you always have for New Year's eve dinner?\u003c/strong>\u003cbr>\nFish is the standard dish at the end of the meal. The word for fish “yu” means wish and signifies abundance. It is essential to serve the complete fish, with the head and tail attached to ensure a good beginning and end to the year. Traditionally purchased live from a tank where one can pick out a strong swimmer, the poached fish with scallions and ginger is served as the last course of the New Year’s Eve feast, but not completely consumed. The leftovers are eaten the next day, so that its abundance will spill over into the New Year. Lobster, as the king of the ocean, represents the energy of the dragon. But any seafood is auspicious. Shrimp, whose name ha sounds like laughter, represents happiness; the shells of clams and scallops resemble old Chinese coins and therefore portend prosperity. Also, the clam shells open as you stir fry them, signifying a new beginning.\u003c/p>\n\u003cp>\u003cstrong>What's the difference between the Chinatowns in San Francisco and New York?\u003c/strong>\u003cbr>\nFor me, San Francisco Chinatown has such sweet memories. My father was a liquor salesman and so the owners of every restaurant and shop knew him and gave us a special welcome. Plus, the produce in California is so much more abundant and pristine in quality, especially the Asian vegetables. I love the hustle bustle and energy of shopping on Stockton Street. When a grocer brings out a new box of baby bok choy or snow pea shoots and rips it open, all of a sudden everyone lunges towards it with frenzied excitement and all these hands try to grab the freshest greens.\u003c/p>\n\u003cp>As we finish our interview, I accompany Grace on a short walk to \u003ca href=\"http://www.wokshop.com/\">The Wok Shop\u003c/a>, a bustling little warren, filled chock-a-block with woks, gadgets and cooking accessories, whose owner Tane Chan graciously provided the seasoned wok for today’s cooking demonstration. \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/24/2012/01/wok-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/wok-shop.jpg\" alt=\"wok shop\" title=\"wok shop\" width=\"560\" height=\"553\" class=\"alignnone size-full wp-image-37943\">\u003c/a>\u003cbr>\n“This is the best wok store in the whole country,” says Grace as she leads me right to the tower of carbonized steel flat bottom woks (only $24.95). And I gladly buy one. No use resisting the power of the dragon.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Kitchen Playoffs: San Francisco 49ers vs New York Giants",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sf-nyc-football-avocado.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sf-nyc-football-avocado.jpg\" alt=\"SF 49ers versus NY Giants - avocado advantage\" title=\"SF 49ers versus NY Giants - avocado advantage\" width=\"513\" height=\"213\" class=\"alignnone size-full wp-image-37920\">\u003c/a>\u003c/p>\n\u003cp>Loyalties, divided! I'm a second-generation Jersey girl and the daughter of a dedicated \u003ca href=\"http://www.giants.com/\">New York Giants\u003c/a> fan. Mostly when I think of my dad, I see him in a chair in the den, comfortably plowing through the Star-Ledger and the New York Times, section by section, smelling of Old Spice, coffee, and newsprint. But he was also a rabid sports fan, and basketball, horseracing, and football were his sports. He spent a lot of chilly winter afternoons huddled in the stands with me and my sisters, a blanket wrapped around our shoulders as he tried to explain what was going on between the wide-shouldered men scurrying like ants around the Astroturf. Yes, they were the New York Giants, but they played at the Meadowlands, on our turf, and everyone assumed that North Jersey, where we lived, was kind of a sixth borough of New York City anyway. \u003c/p>\n\u003cp>My sister Amy has come late to her birthright as a Giants fan. She doesn't have a lot of team fellowship out in Minnesota, where she lives; the recent triumph of the Giants over the Green Bay Packers was celebrated mostly for the whipping the Packers took, since any dedicated Minnesotan despises the Packers, longtime arch-rivals of the home-team Vikings. But she found a Giants jersey somewhere, and now she wears it around town in lonely pride. (She felt the same way when Obama won, four years ago. While Oakland erupted in cheers, cruising, and fireworks, her posh Minneapolis suburb tallied its Republican losses behind closed curtains.) \"I hope you'll remember your roots!\" she said about Sunday's game, only half-joking. \u003c/p>\n\u003cp>But I left New Jersey in 1990, settling in San Francisco for the next 12 years. Yes, there was a brief boomerang back to New York City for a few years in the mid-2000s, but I returned to Bernal Heights in 2008, full of a winter longing for backyard Meyer lemons and fresh Dungeness crab, convinced that this was my home. \u003c/p>\n\u003cp>Mostly, I'll be rooting for the \u003ca href=\"http://www.49ers.com/\">49ers\u003c/a> because I know everyone in the Bay Area will be super-excited if they win, and a Superbowl frenzy always gives a city a little lift, something to talk to strangers about in the supermarket check-out line. But I hope Eli Manning and the rest of the boys in blue give the Niners a good run, something worth munching through all those ads for Ram trucks and Coors Light.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ah, yes, football and food. This year's 49ers are not the high-living Chardonnay-sippers of the Joe Montana era; in their blue-collar workshirts, they're following the \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/10/16/SPAN1LIBSB.DTL\">working man's attitude of coach Jim Harbaugh\u003c/a>. And Candlestick Park hardly offers the wine and sushi of AT&T Park, although there will be a clutch of local food trucks serving the tailgaters outside the park on Sunday (in Bud Light Plaza, naturally). \u003c/p>\n\u003cp>Never one to miss an East-vs.-West rivalry, food blog Serious Eats has a tongue-in-cheek scoreboard of \u003ca href=\"http://www.seriouseats.com/2012/01/nfc-championship-game-nfl-49ers-giants-san-francisco-nyc-new-york-better-food-town.html?ref=carousel\">NYC vs. SF eats\u003c/a>, tallied in four quarters for burgers, sandwiches, pizza, and ice cream. \u003c/p>\n\u003cp>According to New York writer Ed Levine, NY bumps out SF in the burger category, thanks to a bunch of fancy-pants taverns and their dry-aged prime beef offerings; hearing about the meaty glories of Marlowe, Zuni, Rosemunde's Tuesday special, and Joe's Cable Car doesn't sway a guy with Shake Shack in his backyard, apparently. There's a dual-city tie for sandwiches, with Bakesale Betty's fried chicken sammie scoring equal touchdowns with Katz's pastrami. \u003c/p>\n\u003cp>But wait, New York wins for \"pizza diversity\"? How can this be, when there's no mention made of San Francisco's great innovation, \u003ca href=\"http://www.zantespizza.com/\">Indian pizza\u003c/a>, the best meeting of East and West since Marco Polo brought back noodles from China? Sorry, New York, you may have an infinite number of greasy slice joints, but no one does garlicky, spicy, cilantro-y cauliflower on a cheesy crust like they do at the corner of Mission and Cortland. \u003c/p>\n\u003cp>We do get the edge for ice cream; even a Giants fan like Levine is forced to admit that \"SF is one helluva ice cream town these days,\" thanks to Humphrey Slocumbe, Bi-Rite Creamery, Mr. & Mrs. Miscellaneous in Dogpatch, Three Twins, Ciao Bella, and Straus Creamery's excellent soft serve. And this in a place where the summer temperatures rarely cruise above 65 degrees--take that, you sweaty New Yorkers! His final foodie's score? New York wins burgers and pizza, San Francisco wins ice cream, and so New York nosh beats San Francisco eats by a single point. \u003c/p>\n\u003cp>For which I have one word for you, Mr. Levine: \u003cem>avocados.\u003c/em> Ever tried to get a decent ripe avo in an NYC supermarket? Ever tried to find a saucer of guacamole for less than $12 in an NYC restaurant? I have, and you know what, New York City? Epic fail! Avocados grow on trees here, and it shows. Avocados, Meyer lemons, \u003ca href=\"http://www.casasanchezfood.com/chips.php\">Casa Sanchez chips\u003c/a>, Anchor Steam beer: \u003ca href=\"http://blog.sfgate.com/49ers/2011/11/19/jack-harbaugh-and-the-origin-of-whos-got-it-better-than-us/\">Who's got it better than us?\u003c/a> Nobody! \u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=Dceel1cpZ18&w=560&h=315]\u003c/p>\n\u003cp>\u003cstrong>San Francisco 49ers Guacamole\u003c/strong>\u003c/p>\n\u003cp>Honestly, why would anyone settle for some \u003ca href=\"http://articles.latimes.com/2006/nov/30/business/fi-fakeguac30\">questionable green goop\u003c/a> in a tub when you can make your own in 10 minutes with nothing more than a bowl, a fork, and a few of our buttery, nutty California-grown avocados? If you want to go totally local, look for Bearss limes in the farmers' market. Green and lime-y when underripe, yellow and more lemony when ripe, they make a good locavore substitute for tropical-grown limes. This recipe is adapted from my kids' cookbook, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0743278569/kqedorg-20\">Williams-Sonoma Fun Food: Kids in the Kitchen\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/guacamole49ers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/guacamole49ers.jpg\" alt=\"san francisco 49ers guacamole\" title=\"san francisco 49ers guacamole\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-37934\">\u003c/a>\u003cbr>\n\u003cem>Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>Prep Time: 10 minutes\u003cbr>\nTotal Time: 10 minutes\u003cbr>\nYield: 2 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 scallions (green onions), chopped\u003cbr>\n3 ripe avocados, peeled and pitted\u003cbr>\njuice of 2 limes\u003cbr>\n1/2 tsp salt\u003cbr>\n1/2 tsp cumin\u003cbr>\n1 fresh jalapeno pepper, minced\u003cbr>\n5 or 6 sprigs of fresh cilantro\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a medium bowl, mash the avocados roughly with a fork. I like my guac a little chunky, but if you like it smoother, just keep mashing. If you're making this in quantity, a flat, waffle-style potato masher is a good tool. \u003c/p>\n\u003cp>2. Mix in the lime juice, salt, and cumin. Add the chopped scallion and jalapeno. Taste for seasoning. \u003c/p>\n\u003cp>3. If not serving right away, press plastic wrap directly onto the surface of the mixture to cover and refrigerate. Taste for seasoning before serving, adding more salt or lime as needed. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Just before serving, pinch leaves off cilantro sprigs. Mix half the leaves into the guacamole, and sprinkle the rest on top. Serve with fresh raw vegetables and/or your favorite corn chips. \u003c/p>\n\n",
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"excerpt": " Who's got it better than us? When it comes to good eating (and avocados) the answer is, Nobody! ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sf-nyc-football-avocado.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sf-nyc-football-avocado.jpg\" alt=\"SF 49ers versus NY Giants - avocado advantage\" title=\"SF 49ers versus NY Giants - avocado advantage\" width=\"513\" height=\"213\" class=\"alignnone size-full wp-image-37920\">\u003c/a>\u003c/p>\n\u003cp>Loyalties, divided! I'm a second-generation Jersey girl and the daughter of a dedicated \u003ca href=\"http://www.giants.com/\">New York Giants\u003c/a> fan. Mostly when I think of my dad, I see him in a chair in the den, comfortably plowing through the Star-Ledger and the New York Times, section by section, smelling of Old Spice, coffee, and newsprint. But he was also a rabid sports fan, and basketball, horseracing, and football were his sports. He spent a lot of chilly winter afternoons huddled in the stands with me and my sisters, a blanket wrapped around our shoulders as he tried to explain what was going on between the wide-shouldered men scurrying like ants around the Astroturf. Yes, they were the New York Giants, but they played at the Meadowlands, on our turf, and everyone assumed that North Jersey, where we lived, was kind of a sixth borough of New York City anyway. \u003c/p>\n\u003cp>My sister Amy has come late to her birthright as a Giants fan. She doesn't have a lot of team fellowship out in Minnesota, where she lives; the recent triumph of the Giants over the Green Bay Packers was celebrated mostly for the whipping the Packers took, since any dedicated Minnesotan despises the Packers, longtime arch-rivals of the home-team Vikings. But she found a Giants jersey somewhere, and now she wears it around town in lonely pride. (She felt the same way when Obama won, four years ago. While Oakland erupted in cheers, cruising, and fireworks, her posh Minneapolis suburb tallied its Republican losses behind closed curtains.) \"I hope you'll remember your roots!\" she said about Sunday's game, only half-joking. \u003c/p>\n\u003cp>But I left New Jersey in 1990, settling in San Francisco for the next 12 years. Yes, there was a brief boomerang back to New York City for a few years in the mid-2000s, but I returned to Bernal Heights in 2008, full of a winter longing for backyard Meyer lemons and fresh Dungeness crab, convinced that this was my home. \u003c/p>\n\u003cp>Mostly, I'll be rooting for the \u003ca href=\"http://www.49ers.com/\">49ers\u003c/a> because I know everyone in the Bay Area will be super-excited if they win, and a Superbowl frenzy always gives a city a little lift, something to talk to strangers about in the supermarket check-out line. But I hope Eli Manning and the rest of the boys in blue give the Niners a good run, something worth munching through all those ads for Ram trucks and Coors Light.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ah, yes, football and food. This year's 49ers are not the high-living Chardonnay-sippers of the Joe Montana era; in their blue-collar workshirts, they're following the \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/10/16/SPAN1LIBSB.DTL\">working man's attitude of coach Jim Harbaugh\u003c/a>. And Candlestick Park hardly offers the wine and sushi of AT&T Park, although there will be a clutch of local food trucks serving the tailgaters outside the park on Sunday (in Bud Light Plaza, naturally). \u003c/p>\n\u003cp>Never one to miss an East-vs.-West rivalry, food blog Serious Eats has a tongue-in-cheek scoreboard of \u003ca href=\"http://www.seriouseats.com/2012/01/nfc-championship-game-nfl-49ers-giants-san-francisco-nyc-new-york-better-food-town.html?ref=carousel\">NYC vs. SF eats\u003c/a>, tallied in four quarters for burgers, sandwiches, pizza, and ice cream. \u003c/p>\n\u003cp>According to New York writer Ed Levine, NY bumps out SF in the burger category, thanks to a bunch of fancy-pants taverns and their dry-aged prime beef offerings; hearing about the meaty glories of Marlowe, Zuni, Rosemunde's Tuesday special, and Joe's Cable Car doesn't sway a guy with Shake Shack in his backyard, apparently. There's a dual-city tie for sandwiches, with Bakesale Betty's fried chicken sammie scoring equal touchdowns with Katz's pastrami. \u003c/p>\n\u003cp>But wait, New York wins for \"pizza diversity\"? How can this be, when there's no mention made of San Francisco's great innovation, \u003ca href=\"http://www.zantespizza.com/\">Indian pizza\u003c/a>, the best meeting of East and West since Marco Polo brought back noodles from China? Sorry, New York, you may have an infinite number of greasy slice joints, but no one does garlicky, spicy, cilantro-y cauliflower on a cheesy crust like they do at the corner of Mission and Cortland. \u003c/p>\n\u003cp>We do get the edge for ice cream; even a Giants fan like Levine is forced to admit that \"SF is one helluva ice cream town these days,\" thanks to Humphrey Slocumbe, Bi-Rite Creamery, Mr. & Mrs. Miscellaneous in Dogpatch, Three Twins, Ciao Bella, and Straus Creamery's excellent soft serve. And this in a place where the summer temperatures rarely cruise above 65 degrees--take that, you sweaty New Yorkers! His final foodie's score? New York wins burgers and pizza, San Francisco wins ice cream, and so New York nosh beats San Francisco eats by a single point. \u003c/p>\n\u003cp>For which I have one word for you, Mr. Levine: \u003cem>avocados.\u003c/em> Ever tried to get a decent ripe avo in an NYC supermarket? Ever tried to find a saucer of guacamole for less than $12 in an NYC restaurant? I have, and you know what, New York City? Epic fail! Avocados grow on trees here, and it shows. Avocados, Meyer lemons, \u003ca href=\"http://www.casasanchezfood.com/chips.php\">Casa Sanchez chips\u003c/a>, Anchor Steam beer: \u003ca href=\"http://blog.sfgate.com/49ers/2011/11/19/jack-harbaugh-and-the-origin-of-whos-got-it-better-than-us/\">Who's got it better than us?\u003c/a> Nobody! \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Dceel1cpZ18'\n title='//www.youtube.com/embed/Dceel1cpZ18'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>San Francisco 49ers Guacamole\u003c/strong>\u003c/p>\n\u003cp>Honestly, why would anyone settle for some \u003ca href=\"http://articles.latimes.com/2006/nov/30/business/fi-fakeguac30\">questionable green goop\u003c/a> in a tub when you can make your own in 10 minutes with nothing more than a bowl, a fork, and a few of our buttery, nutty California-grown avocados? If you want to go totally local, look for Bearss limes in the farmers' market. Green and lime-y when underripe, yellow and more lemony when ripe, they make a good locavore substitute for tropical-grown limes. This recipe is adapted from my kids' cookbook, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0743278569/kqedorg-20\">Williams-Sonoma Fun Food: Kids in the Kitchen\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/guacamole49ers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/guacamole49ers.jpg\" alt=\"san francisco 49ers guacamole\" title=\"san francisco 49ers guacamole\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-37934\">\u003c/a>\u003cbr>\n\u003cem>Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>Prep Time: 10 minutes\u003cbr>\nTotal Time: 10 minutes\u003cbr>\nYield: 2 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 scallions (green onions), chopped\u003cbr>\n3 ripe avocados, peeled and pitted\u003cbr>\njuice of 2 limes\u003cbr>\n1/2 tsp salt\u003cbr>\n1/2 tsp cumin\u003cbr>\n1 fresh jalapeno pepper, minced\u003cbr>\n5 or 6 sprigs of fresh cilantro\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a medium bowl, mash the avocados roughly with a fork. I like my guac a little chunky, but if you like it smoother, just keep mashing. If you're making this in quantity, a flat, waffle-style potato masher is a good tool. \u003c/p>\n\u003cp>2. Mix in the lime juice, salt, and cumin. Add the chopped scallion and jalapeno. Taste for seasoning. \u003c/p>\n\u003cp>3. If not serving right away, press plastic wrap directly onto the surface of the mixture to cover and refrigerate. Taste for seasoning before serving, adding more salt or lime as needed. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_37851\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pizzaoven-container.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pizzaoven-container.jpg\" alt=\"Wood-burning Stefano Ferrara oven in container. Photo courtesy of Del Popolo\" title=\"Wood-burning Stefano Ferrara oven in container. Photo courtesy of Del Popolo\" width=\"300\" height=\"225\" class=\"size-full wp-image-37851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Wood-burning Stefano Ferrara oven in shipping container. Photo courtesy of Del Popolo\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://twitter.com/#!/pizzadelpopolo\">Del Popolo\u003c/a>, a custom-mobile-pizzeria-on-wheels, is due to roll out next month from self-proclaimed “dough guy” Jon Darsky. The name Del Popolo means 'of the people' and represents the \"simple and egalitarian nature of pizza.\" Darsky is most recently known to pizza fans for his gently blistered, thin-crust, award-winning pizzas from \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. He is the primary designer of this new Bay Area mobile pizzeria, which started as a transatlantic shipping container and will be morphed into a pizza kitchen on wheels, custom-tricked out in ways that are different from other food trucks. He employed a local designer to translate his ideas and “make the concept real on the computer,” as well as produce the detailed drawings and plans required to actually build it. \u003ca href=\"http://www.mclellanindustries.com/\">Mclellan Industries\u003c/a>, based in Hanford, California, handled the fabrication and production. Darsky said of his approach, “Most food trucks start from the same place, with a repurposed step van, and incorporate similar modifications, designs and equipment. I started with the idea that I wanted to use an unconventional appliance in a custom format that would expand the idea of what mobile food can be.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>Darsky hails from New York and currently lives in Noe Valley. He has worked locally at \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, \u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> and flour + water, after an initial career as a pro baseball scout. He is newly married and just back from his honeymoon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/jon-sara560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/jon-sara560.jpg\" alt=\"Jon Darsky and his wife Sara on their honeymoon\" title=\"Jon Darsky and his wife Sara on their honeymoon\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-37849\">\u003c/a>\u003cbr>\n\u003cem>Jon Darsky and his wife, Sara on their honeymoon. Photo courtesy of Del Popolo\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you and your spouse Sara meet?\u003c/strong>\u003cbr>\nIn late summer 2004, we were set up and went on a blind date at a bar in Manhattan. In 2007, she got a job with YouTube in entertainment marketing, and we moved from Brooklyn to San Francisco. \u003c/p>\n\u003cp>\u003cstrong>Do you have any children?\u003c/strong>\u003cbr>\nWe have a six-year old named Rocco. He's a Jack Russell terrier.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Tell us about getting married.\u003c/strong>\u003cbr>\nWe ran out of red wine half through the night, and were forced to hit Safeway in Pope Valley (Napa Valley) for some Woodbridge. \u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphry Slocombe\u003c/a> made us a custom flavor of sorbet -- peach moscato -- and Anastasia at \u003ca href=\"http://www.sweetrevolutioncaramels.com/\">Sweet Revolution\u003c/a> made a small box of caramels for each guest. \u003c/p>\n\u003cp>\u003cstrong>How was the honeymoon?\u003c/strong>\u003cbr>\nWe went to Thailand, Cambodia, and Vietnam. In Bangkok's Chinatown, off the back of a pickup truck, we shared a plate of durian and sticky rice with a little condensed milk. On its’ own durian is difficult. It smells bad and is somewhere between savory and sweet. But with the sticky rice and the sweet condensed milk, it's delicious. We got a great photo of the woman preparing food in the truck.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bangkok560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bangkok560.jpg\" alt=\"Bangkok Chinatown food truck\" title=\"Bangkok Chinatown food truck\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37848\">\u003c/a>\u003cbr>\n\u003cem>Bangkok Chinatown food truck. Photo courtesy of Del Popolo\u003c/em>\u003c/p>\n\u003cp>In Siem reap, I had an eggplant, pork and fermented soybean dish that was awesome. It was part of a $17 tasting menu that culminated with a black sticky rice creme brûlée.\u003c/p>\n\u003cp>In Hanoi, my two favorites were the pho I ate in the morning. It was the best food I've ever experienced on a stool a foot off the ground; invigorating and super flavorful. I also had fried fish with turmeric, dill, chili and rice noodles, and a papaya salad with air-dried beef.\u003c/p>\n\u003cp>\u003cstrong>How are things going with Del Popolo?\u003c/strong>\u003cbr>\nSwell. The project was born in June of 2010, a few months after my departure from flour + water. It's closer to launching now than ever before. \u003c/p>\n\u003cp>\u003cstrong>Did you have to get any sort of certification or training to operate your mobile?\u003c/strong>\u003cbr>\nThere’s no certification and no training. Only a commercial drivers license, which requires that you pass the CDL test. It’s not that easy. I spent an entire day in Fresno. In addition to the road test, there's a test of your familiarity with the air brake system. I failed it the first time….\u003c/p>\n\u003cp>\u003cstrong>How did you begin working with Mclellan Industries?\u003c/strong>\u003cbr>\nI found them online. When I contacted them initially, business was slow and they were receptive. They're not in the food truck business, but they had the necessary expertise, facilities and tools to carry out the project.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite Bay Area spots to shop for food?\u003c/strong>\u003cbr>\nI like to buy \u003ca href=\"http://www.officemax.com/office-supplies/breakroom-cleaning/breakroom-supplies/candy-snacks/candy-gum-mints/product-prod3460377?freeText=twizzlers&csRedirectSearchString=twizzlers&csRedirectSearchResultCount=1&csSearchTag=true&_requestid=2710136\">Twizzlers at Office Max\u003c/a> on Harrison Street. They're always fresh. I feel sick, stupid and guilty afterwards, but the first ten are really good. Also, Thai eggplant, tamarind, and sweet basil from the \u003ca href=\"http://www.yelp.com/biz/the-battambang-market-san-francisco\">Battambang market\u003c/a> on Eddy Street. It's a Thai market owned by a Cambodian woman.\u003cbr>\nI also like \u003ca href=\"http://www.yelp.com/biz/oscars-burger-deli-san-francisco\">Oscar's Deli\u003c/a> on Cesar Chavez, for good, inexpensive falafel.\u003c/p>\n\u003cp>\u003cstrong>Where is your favorite date-night spot?\u003c/strong>\u003cbr>\n\u003ca href=\"http://laciccia.com/\">La Ciccia\u003c/a>, where I like to order the spaghetti with bottarga. I go there for the spaghetti and the hospitality. \u003c/p>\n\u003cp>\u003cstrong>If you had to pick one pizza as your favorite, which one would it be?\u003c/strong>\u003cbr>\nIn S.F., \u003ca href=\"http://www.unapizza.com/sf/\">Una Pizza Napoletana\u003c/a>.\u003cbr>\nIn L.A., my brother-in-law makes delicious pizza at \u003ca href=\"http://www.sottorestaurant.com/\">Sotto\u003c/a>. Both are thoughtful in terms of process, ingredients and the tools they use. There is no randomness to what they do, and it is born out in the end product. Similarly, my style is built around asking as many questions as possible in order to really understand what I am doing.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nBeans. I like to make beans, with almost any kind from \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a>. It’s hands-down my favorite thing to make… add some herbs and some sherry vinegar.\u003c/p>\n\u003cp>\u003cstrong>What will you do for Valentine’s Day?\u003c/strong>\u003cbr>\nWe're going to the SF ballet to see \u003ca href=\"http://www.sfballet.org/tickets/production/overview/2012-program-2?gclid=CNuYgLjM3a0CFQhjhwodsmnroQ\">Chroma\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>What’s your guiltiest food pleasure?\u003c/strong>\u003cbr>\nAnything with meat.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://delpopolosf.com/\">Del Popolo Website\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/@pizzadelpopolo\">@pizzadelpopolo\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_37851\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pizzaoven-container.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pizzaoven-container.jpg\" alt=\"Wood-burning Stefano Ferrara oven in container. Photo courtesy of Del Popolo\" title=\"Wood-burning Stefano Ferrara oven in container. Photo courtesy of Del Popolo\" width=\"300\" height=\"225\" class=\"size-full wp-image-37851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Wood-burning Stefano Ferrara oven in shipping container. Photo courtesy of Del Popolo\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://twitter.com/#!/pizzadelpopolo\">Del Popolo\u003c/a>, a custom-mobile-pizzeria-on-wheels, is due to roll out next month from self-proclaimed “dough guy” Jon Darsky. The name Del Popolo means 'of the people' and represents the \"simple and egalitarian nature of pizza.\" Darsky is most recently known to pizza fans for his gently blistered, thin-crust, award-winning pizzas from \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. He is the primary designer of this new Bay Area mobile pizzeria, which started as a transatlantic shipping container and will be morphed into a pizza kitchen on wheels, custom-tricked out in ways that are different from other food trucks. He employed a local designer to translate his ideas and “make the concept real on the computer,” as well as produce the detailed drawings and plans required to actually build it. \u003ca href=\"http://www.mclellanindustries.com/\">Mclellan Industries\u003c/a>, based in Hanford, California, handled the fabrication and production. Darsky said of his approach, “Most food trucks start from the same place, with a repurposed step van, and incorporate similar modifications, designs and equipment. I started with the idea that I wanted to use an unconventional appliance in a custom format that would expand the idea of what mobile food can be.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>Darsky hails from New York and currently lives in Noe Valley. He has worked locally at \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, \u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> and flour + water, after an initial career as a pro baseball scout. He is newly married and just back from his honeymoon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/jon-sara560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/jon-sara560.jpg\" alt=\"Jon Darsky and his wife Sara on their honeymoon\" title=\"Jon Darsky and his wife Sara on their honeymoon\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-37849\">\u003c/a>\u003cbr>\n\u003cem>Jon Darsky and his wife, Sara on their honeymoon. Photo courtesy of Del Popolo\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you and your spouse Sara meet?\u003c/strong>\u003cbr>\nIn late summer 2004, we were set up and went on a blind date at a bar in Manhattan. In 2007, she got a job with YouTube in entertainment marketing, and we moved from Brooklyn to San Francisco. \u003c/p>\n\u003cp>\u003cstrong>Do you have any children?\u003c/strong>\u003cbr>\nWe have a six-year old named Rocco. He's a Jack Russell terrier.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Tell us about getting married.\u003c/strong>\u003cbr>\nWe ran out of red wine half through the night, and were forced to hit Safeway in Pope Valley (Napa Valley) for some Woodbridge. \u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphry Slocombe\u003c/a> made us a custom flavor of sorbet -- peach moscato -- and Anastasia at \u003ca href=\"http://www.sweetrevolutioncaramels.com/\">Sweet Revolution\u003c/a> made a small box of caramels for each guest. \u003c/p>\n\u003cp>\u003cstrong>How was the honeymoon?\u003c/strong>\u003cbr>\nWe went to Thailand, Cambodia, and Vietnam. In Bangkok's Chinatown, off the back of a pickup truck, we shared a plate of durian and sticky rice with a little condensed milk. On its’ own durian is difficult. It smells bad and is somewhere between savory and sweet. But with the sticky rice and the sweet condensed milk, it's delicious. We got a great photo of the woman preparing food in the truck.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bangkok560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bangkok560.jpg\" alt=\"Bangkok Chinatown food truck\" title=\"Bangkok Chinatown food truck\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37848\">\u003c/a>\u003cbr>\n\u003cem>Bangkok Chinatown food truck. Photo courtesy of Del Popolo\u003c/em>\u003c/p>\n\u003cp>In Siem reap, I had an eggplant, pork and fermented soybean dish that was awesome. It was part of a $17 tasting menu that culminated with a black sticky rice creme brûlée.\u003c/p>\n\u003cp>In Hanoi, my two favorites were the pho I ate in the morning. It was the best food I've ever experienced on a stool a foot off the ground; invigorating and super flavorful. I also had fried fish with turmeric, dill, chili and rice noodles, and a papaya salad with air-dried beef.\u003c/p>\n\u003cp>\u003cstrong>How are things going with Del Popolo?\u003c/strong>\u003cbr>\nSwell. The project was born in June of 2010, a few months after my departure from flour + water. It's closer to launching now than ever before. \u003c/p>\n\u003cp>\u003cstrong>Did you have to get any sort of certification or training to operate your mobile?\u003c/strong>\u003cbr>\nThere’s no certification and no training. Only a commercial drivers license, which requires that you pass the CDL test. It’s not that easy. I spent an entire day in Fresno. In addition to the road test, there's a test of your familiarity with the air brake system. I failed it the first time….\u003c/p>\n\u003cp>\u003cstrong>How did you begin working with Mclellan Industries?\u003c/strong>\u003cbr>\nI found them online. When I contacted them initially, business was slow and they were receptive. They're not in the food truck business, but they had the necessary expertise, facilities and tools to carry out the project.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite Bay Area spots to shop for food?\u003c/strong>\u003cbr>\nI like to buy \u003ca href=\"http://www.officemax.com/office-supplies/breakroom-cleaning/breakroom-supplies/candy-snacks/candy-gum-mints/product-prod3460377?freeText=twizzlers&csRedirectSearchString=twizzlers&csRedirectSearchResultCount=1&csSearchTag=true&_requestid=2710136\">Twizzlers at Office Max\u003c/a> on Harrison Street. They're always fresh. I feel sick, stupid and guilty afterwards, but the first ten are really good. Also, Thai eggplant, tamarind, and sweet basil from the \u003ca href=\"http://www.yelp.com/biz/the-battambang-market-san-francisco\">Battambang market\u003c/a> on Eddy Street. It's a Thai market owned by a Cambodian woman.\u003cbr>\nI also like \u003ca href=\"http://www.yelp.com/biz/oscars-burger-deli-san-francisco\">Oscar's Deli\u003c/a> on Cesar Chavez, for good, inexpensive falafel.\u003c/p>\n\u003cp>\u003cstrong>Where is your favorite date-night spot?\u003c/strong>\u003cbr>\n\u003ca href=\"http://laciccia.com/\">La Ciccia\u003c/a>, where I like to order the spaghetti with bottarga. I go there for the spaghetti and the hospitality. \u003c/p>\n\u003cp>\u003cstrong>If you had to pick one pizza as your favorite, which one would it be?\u003c/strong>\u003cbr>\nIn S.F., \u003ca href=\"http://www.unapizza.com/sf/\">Una Pizza Napoletana\u003c/a>.\u003cbr>\nIn L.A., my brother-in-law makes delicious pizza at \u003ca href=\"http://www.sottorestaurant.com/\">Sotto\u003c/a>. Both are thoughtful in terms of process, ingredients and the tools they use. There is no randomness to what they do, and it is born out in the end product. Similarly, my style is built around asking as many questions as possible in order to really understand what I am doing.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nBeans. I like to make beans, with almost any kind from \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a>. It’s hands-down my favorite thing to make… add some herbs and some sherry vinegar.\u003c/p>\n\u003cp>\u003cstrong>What will you do for Valentine’s Day?\u003c/strong>\u003cbr>\nWe're going to the SF ballet to see \u003ca href=\"http://www.sfballet.org/tickets/production/overview/2012-program-2?gclid=CNuYgLjM3a0CFQhjhwodsmnroQ\">Chroma\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>What’s your guiltiest food pleasure?\u003c/strong>\u003cbr>\nAnything with meat.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://delpopolosf.com/\">Del Popolo Website\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/@pizzadelpopolo\">@pizzadelpopolo\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/24/2012/01/fancyfood-center.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fancyfood-center.jpg\" alt=\"Fancy Food Show - Moscone Center\" title=\"Fancy Food Show - Moscone Center\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37740\">\u003c/a>\u003c/p>\n\u003cp>It’s no secret that we're spoiled here in the Bay Area due to an abundance of artisanal, locally produced gourmet specialty foods. \u003c/p>\n\u003cp>So, it's not a surprise that while attending this year's massive \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/winter-fancy-food-show/\">Fancy Food Show\u003c/a> at San Francisco’s Moscone Center many of the favorite products I tasted were produced by Bay Area purveyors.\u003c/p>\n\u003col>\n \u003cstrong>Here are my top six recommendations:\u003c/strong>\n\u003cli>\u003ca href=\"http://bridgebrandschocolate.com/wineloverschocolate.aspx\">Wine Lovers Chocolate\u003c/a> by \u003ca href=\"http://bridgebrandschocolate.com/\">Bridge Brands Chocolate\u003c/a>\u003cbr>\nThe folks at Bridge Brands Chocolate based in San Francisco have taken two great tastes and paired them perfectly together: wine and chocolate. Their tins of various percentages of dark chocolate, milk chocolate or white chocolate claim to pair best with different types of wine. I tasted a few of the varieties and especially liked the ones that paired with Merlot and Syrah. \n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/winelovers-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/winelovers-chocolate.jpg\" alt=\"Wine Lovers Chocolate\" title=\"Wine Lovers Chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37741\">\u003c/a>\u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"https://anettes.securesites.com/shop.html?Category=Beer%20Brittles%20plus...&Product_ID=119\">Chili Lime Tequila Tortilla Brittle\u003c/a> by \u003ca href=\"http://www.anettes.com/\">Anette’s Chocolates\u003c/a>\u003cbr>\nThis Napa based brother and sister owned company have made a name for themselves with their Chardonnay, bourbon and beer peanut brittle products that are both salty and sweet. But their newest award-winning brittle is a savory one. It’s a little citrusy, a little spicy, and has a dose of tequila, tortilla chips and roasted pumpkin seeds. It’s a very different snack that’ll surprise you with its great texture and flavors.\u003c/li>\n\u003cli>\u003ca href=\"http://hodosoy.com/products/grab-and-go/\">Spicy Yuba Strips and Five Spice Tofu Nuggets\u003c/a> by \u003ca href=\"http://hodosoy.com/\">Hodo Soy Beanery\u003c/a>\u003cbr>\nLocal foodies and chefs swear by Minh Tsai’s tofu products. Hodo Soy Beanery's artisan produced, organic, non-GMO tofu is higher in protein and fat than most others, resulting in a creamier, some say superior, product. The \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/12/yuba-city/\">Yuba Strips\u003c/a>, which are the skin that forms on top of steaming soy milk, have the texture of a thin flat noodle, so it makes for a great pasta alternative. Both the Yuba Strips and the Tofu Nuggets make for zesty, full-flavored meat substitutes that have an unexpected kick. Oakland-based Hodo Soy is now selling their products at select Costco stores in California so this superior tofu will be more accessible.\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hodo-soy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hodo-soy.jpg\" alt=\"Hodo Soy Beanery\" title=\"Hodo Soy Beanery\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37738\">\u003c/a>\u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"http://www.threetwinsicecream.com/icecream/flavors/lemon-cookie\">Lemon Cookie Ice Cream\u003c/a> by \u003ca href=\"http://www.threetwinsicecream.com/\">Three Twins Ice Cream\u003c/a>\u003cbr>\nPetaluma produced and Bay Area born, this company’s ice cream is exceptionally creamy, decadent, organic and doesn’t contain things you can’t pronounce. Their Lemon Cookie flavor is their most popular, even beating out the perennial favorite, vanilla. It’s a delicious combination of lemon ice cream and vanilla cream sandwich cookies. I’m drooling just thinking about it. \n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/three-twins.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/three-twins.jpg\" alt=\"Three Twins Ice Cream\" title=\"Three Twins Ice Cream\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37742\">\u003c/a>\u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cypressgrovechevre.com/cheeses/creamline/midnight-moon.html\">Midnight Moon\u003c/a> by \u003ca href=\"http://www.cypressgrovechevre.com/\">Cypress Grove Chevre\u003c/a>\u003cbr>\nThis Arcata-based cheese company produces the finest goat cheese you can find. Though they’re celebrating the 20th anniversary of their most popular cheese, the \u003ca href=\"http://www.cypressgrovechevre.com/cheeses/ripened-cheeses/humboldt-fog.html\">Humboldt Fog\u003c/a> variety, it’s the Midnight Moon that steals my heart every single time I taste it. It’s a hard cheese that is creamy and has a gouda-like flavor, complete with salty crystals for texture. The salty bite and lack of gamey flavor makes this versatile cheese perfect for snacking alone or in combination with other items like fresh fruit. I’ve continued to declare it one of my favorite cheeses of all time.\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/midnight-moon-cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/midnight-moon-cheese.jpg\" alt=\"Cypress Grove Chevre - Midnight Moon Cheese\" title=\"Cypress Grove Chevre - Midnight Moon Cheese\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-37739\">\u003c/a>\n\u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"http://www.republicoftea.com/product.aspx?p=V01076\">20th Anniversary Celebration Tea\u003c/a> by \u003ca href=\"http://www.republicoftea.com/\">Republic of Tea\u003c/a>\u003cbr>\nThis Novato-based company has come a long way in 20 years. They now feature hundreds of different varieties of teas and have come out with two new ones to celebrate their 20th birthday. The one that stands out is their Anniversary Celebration variety that boasts black tea, sweet white wine grapes, and is infused with the essence of champagne. It’s a pretty clever and unexpected flavor combination for a tea. After all, what’s a birthday without a little wine and champagne? \n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/celebration-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/celebration-tea.jpg\" alt=\"20th Anniversary Celebration Tea\" title=\"20th Anniversary Celebration Tea\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37737\">\u003c/a>\u003c/p>\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "It’s no secret that we're spoiled here in the Bay Area due to an abundance of artisanal, locally produced gourmet specialty foods.\r\n\r\nSo, it's not a surprise that while attending this year's massive Fancy Food Show at San Francisco’s Moscone Center many of the favorite products I tasted were produced by Bay Area purveyors.\r\n\r\nHere are my top six recommendations.",
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"description": "It’s no secret that we're spoiled here in the Bay Area due to an abundance of artisanal, locally produced gourmet specialty foods.\r\n\r\nSo, it's not a surprise that while attending this year's massive Fancy Food Show at San Francisco’s Moscone Center many of the favorite products I tasted were produced by Bay Area purveyors.\r\n\r\nHere are my top six recommendations.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fancyfood-center.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fancyfood-center.jpg\" alt=\"Fancy Food Show - Moscone Center\" title=\"Fancy Food Show - Moscone Center\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37740\">\u003c/a>\u003c/p>\n\u003cp>It’s no secret that we're spoiled here in the Bay Area due to an abundance of artisanal, locally produced gourmet specialty foods. \u003c/p>\n\u003cp>So, it's not a surprise that while attending this year's massive \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/winter-fancy-food-show/\">Fancy Food Show\u003c/a> at San Francisco’s Moscone Center many of the favorite products I tasted were produced by Bay Area purveyors.\u003c/p>\n\u003col>\n \u003cstrong>Here are my top six recommendations:\u003c/strong>\n\u003cli>\u003ca href=\"http://bridgebrandschocolate.com/wineloverschocolate.aspx\">Wine Lovers Chocolate\u003c/a> by \u003ca href=\"http://bridgebrandschocolate.com/\">Bridge Brands Chocolate\u003c/a>\u003cbr>\nThe folks at Bridge Brands Chocolate based in San Francisco have taken two great tastes and paired them perfectly together: wine and chocolate. Their tins of various percentages of dark chocolate, milk chocolate or white chocolate claim to pair best with different types of wine. I tasted a few of the varieties and especially liked the ones that paired with Merlot and Syrah. \n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/winelovers-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/winelovers-chocolate.jpg\" alt=\"Wine Lovers Chocolate\" title=\"Wine Lovers Chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37741\">\u003c/a>\u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"https://anettes.securesites.com/shop.html?Category=Beer%20Brittles%20plus...&Product_ID=119\">Chili Lime Tequila Tortilla Brittle\u003c/a> by \u003ca href=\"http://www.anettes.com/\">Anette’s Chocolates\u003c/a>\u003cbr>\nThis Napa based brother and sister owned company have made a name for themselves with their Chardonnay, bourbon and beer peanut brittle products that are both salty and sweet. But their newest award-winning brittle is a savory one. It’s a little citrusy, a little spicy, and has a dose of tequila, tortilla chips and roasted pumpkin seeds. It’s a very different snack that’ll surprise you with its great texture and flavors.\u003c/li>\n\u003cli>\u003ca href=\"http://hodosoy.com/products/grab-and-go/\">Spicy Yuba Strips and Five Spice Tofu Nuggets\u003c/a> by \u003ca href=\"http://hodosoy.com/\">Hodo Soy Beanery\u003c/a>\u003cbr>\nLocal foodies and chefs swear by Minh Tsai’s tofu products. Hodo Soy Beanery's artisan produced, organic, non-GMO tofu is higher in protein and fat than most others, resulting in a creamier, some say superior, product. The \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/12/yuba-city/\">Yuba Strips\u003c/a>, which are the skin that forms on top of steaming soy milk, have the texture of a thin flat noodle, so it makes for a great pasta alternative. Both the Yuba Strips and the Tofu Nuggets make for zesty, full-flavored meat substitutes that have an unexpected kick. Oakland-based Hodo Soy is now selling their products at select Costco stores in California so this superior tofu will be more accessible.\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hodo-soy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hodo-soy.jpg\" alt=\"Hodo Soy Beanery\" title=\"Hodo Soy Beanery\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37738\">\u003c/a>\u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"http://www.threetwinsicecream.com/icecream/flavors/lemon-cookie\">Lemon Cookie Ice Cream\u003c/a> by \u003ca href=\"http://www.threetwinsicecream.com/\">Three Twins Ice Cream\u003c/a>\u003cbr>\nPetaluma produced and Bay Area born, this company’s ice cream is exceptionally creamy, decadent, organic and doesn’t contain things you can’t pronounce. Their Lemon Cookie flavor is their most popular, even beating out the perennial favorite, vanilla. It’s a delicious combination of lemon ice cream and vanilla cream sandwich cookies. I’m drooling just thinking about it. \n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/three-twins.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/three-twins.jpg\" alt=\"Three Twins Ice Cream\" title=\"Three Twins Ice Cream\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37742\">\u003c/a>\u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cypressgrovechevre.com/cheeses/creamline/midnight-moon.html\">Midnight Moon\u003c/a> by \u003ca href=\"http://www.cypressgrovechevre.com/\">Cypress Grove Chevre\u003c/a>\u003cbr>\nThis Arcata-based cheese company produces the finest goat cheese you can find. Though they’re celebrating the 20th anniversary of their most popular cheese, the \u003ca href=\"http://www.cypressgrovechevre.com/cheeses/ripened-cheeses/humboldt-fog.html\">Humboldt Fog\u003c/a> variety, it’s the Midnight Moon that steals my heart every single time I taste it. It’s a hard cheese that is creamy and has a gouda-like flavor, complete with salty crystals for texture. The salty bite and lack of gamey flavor makes this versatile cheese perfect for snacking alone or in combination with other items like fresh fruit. I’ve continued to declare it one of my favorite cheeses of all time.\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/midnight-moon-cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/midnight-moon-cheese.jpg\" alt=\"Cypress Grove Chevre - Midnight Moon Cheese\" title=\"Cypress Grove Chevre - Midnight Moon Cheese\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-37739\">\u003c/a>\n\u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"http://www.republicoftea.com/product.aspx?p=V01076\">20th Anniversary Celebration Tea\u003c/a> by \u003ca href=\"http://www.republicoftea.com/\">Republic of Tea\u003c/a>\u003cbr>\nThis Novato-based company has come a long way in 20 years. They now feature hundreds of different varieties of teas and have come out with two new ones to celebrate their 20th birthday. The one that stands out is their Anniversary Celebration variety that boasts black tea, sweet white wine grapes, and is infused with the essence of champagne. It’s a pretty clever and unexpected flavor combination for a tea. After all, what’s a birthday without a little wine and champagne? \n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/celebration-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/celebration-tea.jpg\" alt=\"20th Anniversary Celebration Tea\" title=\"20th Anniversary Celebration Tea\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37737\">\u003c/a>\u003c/p>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Q&A With Saison Chef Joshua Skenes",
"title": "Q&A With Saison Chef Joshua Skenes",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Joshua-Skenes-400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Joshua-Skenes-400.jpg\" alt=\"Joshua Skenes. Photo: Mark Leet\" title=\"Joshua Skenes. Photo: Mark Leet\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-37747\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Joshua Skenes.\u003c/strong> Photo: Mark Leet\u003c/em>\u003c/p>\n\u003cp>Late last November, the restaurant \u003ca href=\"http://www.saisonsf.com/index.html\">Saison\u003c/a> changed its seating and concept with something called “The Switch,” which was a move meant to transform the popular restaurant into a one-seating per night affair. Chef-owner \u003ca href=\"https://twitter.com/#!/saisonsf\">Joshua Skenes\u003c/a> and sommelier Mark Bright wanted to bring an intimate and intuitive experience to diners in their 18-seat space, and The Switch happened on the heels of the restaurant receiving its second Michelin star -- one of only six in the San Francisco Bay Area. An announcement on this change explained the updated take: “Saison’s revolutionary Chef’s Counter Dinners embody evolving trends in both the kitchen and in technology as the experience consists of 16+ complex courses.”\u003c/p>\n\u003cp>Chef Skenes is from Jacksonville, Florida and was named a Food & Wine \u003ca href=\"http://www.foodandwine.com/best_new_chefs/joshua-skenes\">“Best New Chef”\u003c/a> in 2011. The San Francisco Chronicle awarded Skenes a \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/03/07/FDTU1C9PB4.DTL\">Rising Star Chef\u003c/a> mention in 2010 and the same year Skenes was celebrated as a \u003ca href=\"http://www.starchefs.com/cook/chefs/bio/joshua-skenes\">StarChefs.com\u003c/a> Rising Star. Skenes got his culinary professional start when he worked full-time for Chef Jean-Georges Vongerichten while attending The French Culinary Institute in New York. Skenes worked in Boston at \u003ca href=\"http://troquetboston.com/\">Troquet\u003c/a>, and with chef Anthony Ambrose at \u003ca href=\"http://ambrosiaeventsandcatering.com/thechef.html\">Ambrosia\u003c/a>. Chef Skenes then arrived on the West Coast and worked as executive chef for \u003ca href=\"http://cheztj.com/\">Chez TJ\u003c/a>, in Mountain View. Skenes opened \u003ca href=\"http://www.stregismb.com/dana-point-resort-dining.aspx\">Stonehill Tavern\u003c/a> in Monarch Beach for Chef Michael Mina next, and from there he moved on to restaurant and recipe R&D consulting back in San Francisco. Skenes lives in the Panhandle in San Francisco, and told Bay Area Bites somewhat mysteriously that “Martial Arts, forever” is his significant other. \u003c/p>\n\u003cp>\u003cstrong>What’s new?\u003c/strong>\u003cbr>\nEverything continues to change. We are in the middle of a snowball of evolution. It’s exciting.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop and find food?\u003c/strong>\u003cbr>\nThe \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Saturday Ferry Building market\u003c/a> and \u003ca href=\"http://www.agriculturalinstitute.org/\">Sunday Marin market\u003c/a> are both quite nice.\u003cbr>\nI also go to my foraging spots in the wild, or my garden but I can’t tell you where the spots are.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What are your favorite dining spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.cotognasf.com/\">Cotogna\u003c/a> -- whatever is on the menu for the day. [Wine director] David Lynch is awesome.\u003cbr>\nDim Sum Sunday mornings at \u003ca href=\"http://www.mayflower-seafood.com/\">Mayflower\u003c/a>.\u003cbr>\n\u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> -- the drinks are especially good.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nIce cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Any news on projects besides The Switch?\u003c/strong>\u003cbr>\nA book has been in the works, and it’s all centered around fire. (The restaurant has the only \u003ca href=\"http://www.molteni.com/\">Molteni\u003c/a> stove in San Francisco.)\u003cbr>\n \u003cstrong>\u003cbr>\nWhat are your favorite meals to have with your family?\u003c/strong>\u003cbr>\nA Thanksgiving feast together.\u003cbr>\nGoing out to \u003ca href=\"http://www.zandyrestaurant.com/en/\">Z & Y\u003c/a> restaurant in Chinatown. \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/24/2012/01/Joshua-Skenes-400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Joshua-Skenes-400.jpg\" alt=\"Joshua Skenes. Photo: Mark Leet\" title=\"Joshua Skenes. Photo: Mark Leet\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-37747\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Joshua Skenes.\u003c/strong> Photo: Mark Leet\u003c/em>\u003c/p>\n\u003cp>Late last November, the restaurant \u003ca href=\"http://www.saisonsf.com/index.html\">Saison\u003c/a> changed its seating and concept with something called “The Switch,” which was a move meant to transform the popular restaurant into a one-seating per night affair. Chef-owner \u003ca href=\"https://twitter.com/#!/saisonsf\">Joshua Skenes\u003c/a> and sommelier Mark Bright wanted to bring an intimate and intuitive experience to diners in their 18-seat space, and The Switch happened on the heels of the restaurant receiving its second Michelin star -- one of only six in the San Francisco Bay Area. An announcement on this change explained the updated take: “Saison’s revolutionary Chef’s Counter Dinners embody evolving trends in both the kitchen and in technology as the experience consists of 16+ complex courses.”\u003c/p>\n\u003cp>Chef Skenes is from Jacksonville, Florida and was named a Food & Wine \u003ca href=\"http://www.foodandwine.com/best_new_chefs/joshua-skenes\">“Best New Chef”\u003c/a> in 2011. The San Francisco Chronicle awarded Skenes a \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/03/07/FDTU1C9PB4.DTL\">Rising Star Chef\u003c/a> mention in 2010 and the same year Skenes was celebrated as a \u003ca href=\"http://www.starchefs.com/cook/chefs/bio/joshua-skenes\">StarChefs.com\u003c/a> Rising Star. Skenes got his culinary professional start when he worked full-time for Chef Jean-Georges Vongerichten while attending The French Culinary Institute in New York. Skenes worked in Boston at \u003ca href=\"http://troquetboston.com/\">Troquet\u003c/a>, and with chef Anthony Ambrose at \u003ca href=\"http://ambrosiaeventsandcatering.com/thechef.html\">Ambrosia\u003c/a>. Chef Skenes then arrived on the West Coast and worked as executive chef for \u003ca href=\"http://cheztj.com/\">Chez TJ\u003c/a>, in Mountain View. Skenes opened \u003ca href=\"http://www.stregismb.com/dana-point-resort-dining.aspx\">Stonehill Tavern\u003c/a> in Monarch Beach for Chef Michael Mina next, and from there he moved on to restaurant and recipe R&D consulting back in San Francisco. Skenes lives in the Panhandle in San Francisco, and told Bay Area Bites somewhat mysteriously that “Martial Arts, forever” is his significant other. \u003c/p>\n\u003cp>\u003cstrong>What’s new?\u003c/strong>\u003cbr>\nEverything continues to change. We are in the middle of a snowball of evolution. It’s exciting.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop and find food?\u003c/strong>\u003cbr>\nThe \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Saturday Ferry Building market\u003c/a> and \u003ca href=\"http://www.agriculturalinstitute.org/\">Sunday Marin market\u003c/a> are both quite nice.\u003cbr>\nI also go to my foraging spots in the wild, or my garden but I can’t tell you where the spots are.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"radiolab": {
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"reveal": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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